Not just for those who avoid meat: vegan flagship dishes that you must not miss Israel today

For a decade now, the vegan movement has become a significant part of Israeli cuisine, and every self-respecting cafe, restaurant or deli offers at least one or more options for those who avoid animal products.

As befits the world vegan capital - there are a number of restaurants in Tel Aviv that have dedicated their entire essence and menu to the plant-based lifestyle and have become pillars for vegans, reducers and omnivores who simply love delicious food.

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Over time, the Israeli diner seems to realize that "vegan food" is not a culinary genre in itself, but an entire world that can contain countless types of cuisines: from healthy restaurants, to ethnic restaurants, elite kitchens, fast food reminiscent of meat flavors made From alternative proteins to Mediterranean food that none of us define as vegan like chickpeas, falafel or vegetable couscous. The common denominator of all of them is that the basis of the raw materials is from the plant and not from the animal.

In Israel, we have gained a number of significant advantages: Vegan chefs and confectioners in Israel enjoy the abundance of agricultural crops and a variety of fruits and vegetables and thanks to them succeed in producing wonderful flavors and creative dishes. For the benefit of kosher keepers, what the vegan community can often embrace as well.

To make your tasting task easier, we have selected for you some of the flagship dishes at Israel's favorite vegan restaurants that everyone, even those who are not vegan, will be happy to taste.

Anastasia Soba Salad Anastasia's soba

salad consists of thin soba noodles (buckwheat) rich in protein and topped with boiled cauliflower, kale, arugula, coriander and scallions in cashew cream and ginger and a spicy almond crumble on top.

This is a hot-cold salad with an Asian flavor that is a main course full of all the nutrients, gluten-free and one that can be returned to every time without getting tired.

For cooking lovers, you can buy the special sauce of the soba salad and noodles through Anastasia's deli and prepare at home with the toppings you like.

Anastasia soba salad, Photo: Or Kaplan

Wild Mushrooms - Bana

Bana is a restaurant that sanctifies plant-based culture and pays homage to vegetable-based dishes.

There are no substitutes or attempts to simulate on the menu, but to emphasize the natural and good flavors that seasonal vegetables have to offer.

The portion of roasted wild mushrooms, the confit garlic placed on a potato with the aioli and horseradish flavors confirm this claim and pay renewed respect to the mushrooms that are getting the center of attention.

A satisfying dish, fun to eat alone or in public, rich in flavors and gluten-free.

A portion of mushrooms in Bana, Photo: Ella Raz

Green Roll Special - Green Roll

The first vegan Asian restaurant in Israel is Green Roll.

One that reminds us that Asian food is basically based on combinations of vegetables, grains and roots and if the workmanship is good, the lack of animal products is not noticeable.

And this is exactly how you feel when you reach the meal stage in a green roll - both in the deliveries and in the place itself.

The Green Roll Special is a sushi roll that contains Japanese pumpkin (hemp), sweet potatoes, cucumber and tofu coated with avocado, tempura chips, crispy sweet potatoes, chives and sesame seeds.

This is a sushi roll that is a meal in itself and each piece is full of flavors and textures.

A tip for pregnancies that avoid sushi during the months of pregnancy - because the kitchen is sterile and fishy and beautiful in general - there is the safest option to enjoy sushi on a green roll.

Green Roll Special, Photo: Shiran Shachar

Roast Beef Sandwich - 416 The 416 Roast Beef

Sandwich is one of those dishes that, after the first bite, opens its eyes in amazement - "How can it be vegan?"

Even those who eat roast beef from animals.

It is made from seitan (wheat protein) which has undergone a dedicated treatment on the spot and is finely chopped and comes in a challah baked on the spot along with mustard aioli, halfioli aioli, cabbage, fried onion, home-made cucumber, grilled tomato and lettuce.

Most often it will be this dish that vegans will take their non-vegan friends or family and present to them the flavors they know and love that no living soul was harmed before reaching the plate.

It always works.

416 Roast Beef Sandwich, Photo: Press

Italy- j17

On Mondays at the vegan j17 restaurant there is a special special that offers chef dishes that each represent a different country around the world.

The menu, composed by chef and naturopath Noa Zamir Ozna, takes place only one day a week, but one day is worth visiting the old north of Tel Aviv for him.

One of the classic and still most surprising dishes on the menu is called "Italy" - a country that is less identified with vegan cuisine, but Noa's lasagna with almond cashew cheese, rich tomato sauce and basil is no less amazing.

Cashew lasagna, Photo: Meital Salomon

The Flag Dosa - Dosa Bar

Dosa is a South Indian, salty and healthy version of crepe - it is made from fermented rice and black silk and seared on a plancha with purple onion, coconut oil and chili chutney.

Chef Chen Weinstein, managed to produce a short trip to India at Dosa Bar on Ben Yehuda Street in Tel Aviv and offers an abundance of dosa and a variety of South Indian dishes that are worth getting to know, such as utfam, idli and more that benefit the body and mind.

The flagship dish among the dosa is none other than the 'flag dosa' which wraps a potato masala, a Japanese pumpkin masala and a dolorita along with a chard stew, three types of chutney and soup.

"The Flag Dosa", Photo: Dosa Bar

Nia Sal-Barzilai Farm Barzilai

Farm is one of the oldest in the vegan scene - when it was established, it was located in the Sharon area and in the last decade has moved to one of the most beautiful corners of Neve Tzedek in Tel Aviv.

Some of the dishes on the menu vary according to the seasonal crop, and some have been with us for some time.

Luckily, one of the ones left on the menu is Nia Sal - a spicy pumpkin steak, mashed root vegetables, soybeans, chestnuts and onions caramelized in hazelnut and chili curry.

This is a creative, satisfying main course and like any dish in a restaurant - with deep thought about combining flavors and nutritional balance.

Nia Sal - Barzilai Farm, Photo: Anatoly Michaelo

Imperial Salad - Allegria

There are dishes that can be debated, but the Empress Algeria Salad is a real consensus.

Like any Caesar salad, it is also based on arabic lettuce hearts and wrapped in a rich Caesar sauce made from almonds and homemade aioli made on the spot, purple onion rings, capers, croutons, chives and strips of seared tofu.

Admittedly a salad, but in fact it is an iconic and satisfying dish that can be eaten at any hour of the day and never disappoints.

It is worth coming to the north of Ibn Gvirol to examine this salad and perhaps see what else is in the daily specials.

Empress Salad, Photo: Allegria

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