A guide to vegetarian and vegan-friendly eats at Outside Lands

A guide to vegetarian and vegan-friendly eats at Outside Lands

August 10, 2017
Updated: August 10, 2017 2:12pm


Outside Lands may have zones devoted to bacon and bivalves, but that doesn’t mean that folks who embrace a plant-based diet can’t find plenty to chow down on. Here are some of the vegetarian and vegan-friendly food options at the three-day festival this year:

On a roll or in a sandwich:
Sonoma-based farmers’ market pop-up,
the Farmer’s Wife
, will be serving stone fruit and wildflower honey melts. More melty, cheesy goodness can be found at
American Grilled Cheese Kitchen

’s stall, which will be featuring grilled cheese sandwiches and tomato soup.
Southpaw BBQ
will also offer sandwiches stuffed with smoked, shredded jackfruit alongside its smoked brisket sandwiches. A new addition to the festival this year,
Jackrabbit Kitchen
will dish up tempura tofu sliders with a sweet and spicy chile glaze, while fellow newcomer,
, a global mash-up restaurant, will be serving hummus wraps.


Pizza power:
You’ll find vegetarian-friendly margherita pizza’s from Mission pizza joint,
, and pesto-potato-roasted garlic slices from the San Francisco chain,
Escape from New York Pizza

Snack it up:
If you’re having a snack attack, try the fried pickles and fried green tomatoes from
Those Fabulous Frickle Brothers
or the double pretzel knots, served with smoked gouda and havarti cheese fondue from
the Monk’s Kettle


Koja Kitchen
will be serving a vegetarian version of its popular kamikaze fries. In addition to its pork-based broth, Oakland’s
Itani Ramen
will also ladle up its veggie miso ramen.
The Chairman Truck
will also spread the vegetarian love with its miso-cured tofu bao, topped with tofu mayonnaise and baby choy-sum.

Something sweet:
Look for vegan fudge popsicles, plus cookie dough pretzel ice cream from
Smitten Ice Cream
, as well as vegan doughnuts from San Rafael’s
Johnny Doughnuts
. On the healthier end of the spectrum,
Living Greens
will serve fresh cracked Thai coconuts and pressed juices.

Sarah Fritsche is a San Francisco Chronicle staff writer. Email: SFritsche@sfchronicle.com Twitter/Instagram: @foodcentric

Keep up with The Chronicle during the three-day festival at www.sfchronicle.com/outside-lands

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