Denver Nugget and new vegan Wilson Chandler has an important lunchtime question.
Yes. Yes there are.
For you, Mr. Chandler, and all other new vegans and new residents, here are some of Denver’s vegan restaurants.
- WaterCourse Foods, 837 E. 17th Ave.
Hours: 9 a.m. to 11 p.m. daily.
Try: Southern Plate. Breaded cauliflower chicken served with a salad of kale, beets, maple dijon dressing and fried garbanzo beans, and your choice of mashed potatoes and gravy or mac ‘n’ cheese.
- City O’ City, 206 E. 13th Ave.
Hours: 2 to 6 p.m. and 11 p.m. to 2 a.m. daily.
Try: Pumpkin Curry Pasta. Roasted cauliflower, asparagus, zucchini and penne pasta tossed in a pumpkin curry sauce, topped with chives and drizzled with yogurt.
- The Corner Beet, 1401 N. Ogden St.
Hours: 8 a.m. to 4 p.m. Monday through Wednesday, 8 a.m. to 4 p.m. and 6 to 10 p.m. Thursday and Friday, 9 a.m. to 3 p.m. and 6 to 10 p.m. Saturday.
Try: Organic, cold-pressed juice and a southwest salad with avocado, black beans, pico, red onion, black olive, corn chips and spicy vegan ranch.
- Sputnik, 3 S. Broadway
Hours: 10:30 a.m. to 2 a.m. Monday though Friday, 10 a.m. to 2 a.m. Saturday and Sunday.
Try: Israeli Falafel. Garbanzo and fava bean fritters, sambal, cucumber salad, fries and pickles and Tzatziki sauce wrapped in a tortilla.
- Govinda’s Garden, 1400 Cherry St.
Hours: Lunch 11:30 a.m. to 2 p.m. Wednesday through Friday, dinner 5:30 to 9 p.m. Wednesday through Saturday.
Try: Good Shepherds Pie. Creamy potatoes over a lentil vegetable stuffing served with vegan, gluten-free brown gravy.
- Beet Box, 1030 E. 22nd Ave.
Hours: 8 a.m. to 5 p.m. Sunday, 7 a.m. to 5 p.m. Monday and Tuesday, 7 a.m. to 7 p.m. Wednesday through Friday, 8 a.m. to 7 p.m. Saturday.
Try: Tofu Banh Mi. Baked tofu, house-pickled vegetables, cucumber and cilantro on a baguette. Desert? Try a baked donut.
- Vital Root, 3915 Tennyson St.
Hours: 8 a.m. to 9 p.m. Tuesday, Wednesday, Thursday and Sunday, 8 a.m. to 10 p.m. Friday and Saturday
Try: Raw Beet Ravioli. Cashew cheese, zucchini, heirloom tomato, almond, chive pesto, balsamic reduction and smoked sea salt.
For those of you wondering, here’s what Chandler told BSN Denver when asked why he decided to go vegan:
“At first it was an ‘I want to try something different type of thing’ and then I met this girl. I wouldn’t call her a nutritionist, but she’s got some spiritual vibes, I guess. And we just started talking about things like health and spirituality and diseases and different herbalists and all different types of things. Once I learned more about it, it was easy to do.”