The Vegan Hood Chefs

28 reviews

+1 (415) 574-8203

Website

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Finally, I'm in town for one of the pop-up events at the Presidio Lawn!!!

Pop corn (what I call it) Mic'N made with lions mane. This mic'n was extremely juicy and crispy!!

1195 Evans Ave

San Francisco, CA 94124

+1 (415) 574-8203

http://www.theveganhoodchefs.com

The Vegan Hood Chefs, based in San Francisco, CA, is a revolutionary culinary team dedicated to honoring the heritage and practices of cultural foods while promoting health education and access for disenfranchised communities, particularly Black and Brown individuals.

With their dairy-free Soul Food menu and commitment to spreading health education through their blog, The Vegan Hood Chefs aim to revolutionize hood nutrition and create a positive impact on the community.

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Reviews

5.028 reviews

Sally B.

4/22/2024

Great service! The vegan poke nachos were awesome. Beautiful flavors. Nice to have a different take on something and be vegan.

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Adam B.

6/8/2023

Loving their vibe of putting taste first in their vegan creations. Also, much appreciation for their rotating menu where they get to show off new innovations. Can be a little slow though since...

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Qinnan L.

11/9/2023

I am really disappointed to have paid $22 for a small breakfast bowl that was primarily rice, three pieces of deep fried mushrooms, some spinach, and a rubbery "egg" drenched in gravy. It was also...

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Rasheda S.

10/2/2022

You can not go wrong when eating here! Everything is delicious and it always reminds me of my souther roots. Being able to eat creamy mac & cheese that's vegan brings a huge smile to my face. The...

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Lotus E.

4/30/2023

I ate here with someone who isn't vegan, and they said the lamb sliders taste exactly like lamb. The poke nachos had great house fried wonton chips. The service was great, and the food was ready...

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Meatball Maven

"I crave these meatballs and gravy constantly. As a sandwich with melted provolone. On some spaghetti with a sprinkling of parm. Straight out of the fridge, cold, still in the container. My point..."