Veg Out!

Vegan and vegetarian eateries in Charleston

By Pamela Jouan

Known for its vibrant culinary scene, Charleston offers a diverse array of options to please every palate, including an ever-growing selection of vegan and vegetarian diners. Whether you’re a dedicated plant-based eater or simply looking to explore healthier and more sustainable dining choices, we highlight ten must-visit dining spots in Charleston, featuring insights from their chefs.

Basic Kitchen

82 Wentworth St., Charleston

@basic_kitchen

“In our quest to be inclusive, we offer a broad choice of options for almost every dietary requirement with the bonus of adding proteins to any dish. This way, even the hungry carnivore can enjoy a salad or vegetable curry with chicken or salmon! Our cauliflower wings are consistently our top seller, as well as our basic bowl.” – Chef Charlie Layton. Open for lunch, dinner & weekend brunch.

Chasing Sage

267 Rutledge Ave., Charleston

@chasingsage

“At Chasing Sage, we let the produce direct our menu. I’ve always felt there’s a certain mystique to seasonal products. We love serving meat eaters who enjoy our unctuous, rich and delicious vegetables without realizing they’ve consumed a completely vegetarian meal! Two popular meatless items are our heirloom tomato tart, featuring a savory, black pepper pastry shell, fresh ricotta, heirloom tomatoes, and herbs from our garden, and our sweet corn soup dumplings, filled with local Silver Queen corn and served with basil, chanterelle mushrooms, and a dipping sauce.” – Chef Walter Edward

Open for dinner Monday-Saturday. The owners confirmed that unfortunately Chasing Sage will close near the end of 2024. Get in while you can.

Gaulart & Maliclet

(Fast & French)

98 Broad St, Charleston

“Our vegetarian soups and sandwiches are delicious options for anyone. They taste great and provide necessary variety, as no one should eat meat at every meal. The vegetarian Provençal with black olive tapenade, chèvre, fresh tomato and basil is very popular. The chèvre can be substituted for green olive tapenade to avoid dairy. Our cold gazpacho and cold cucumber soups are daily staples with broad appeal. Other popular vegetarian or vegan soup options include Bolivian peanut, gingered carrot, potato dill, Cuban black bean, rustic tomato bisque, and classic lentil.” – Lawrence Mitchell, Co-Owner

Open for breakfast, lunch and dinner daily

Five Loaves Café

1055 Johnnie Dodds Blvd. #100, Mt. Pleasant

@fiveloavescafe

“At Five Loaves, vegetarian and vegan dishes aren’t (just) a niche, but the way we truly like to cook. Thanks to Charleston’s year-round produce, it’s easy to incorporate. When we first opened, these options were scarce locally. We wanted to offer lighter fare for guests wanting to dine out and still feel good. With the rise in clean eating, we have continued to embrace this core offering and provide even more of these types of options for our guests. Favorites include our best-selling vegan entree, the Thai Coconut Hot Pot, as well as brunch-favorite  Tofu Scramble, and the Marinated Tofu Sandwich for lunch. We love making vegetables the star with our unique spice blends, herbs, and broths.” – Stephen Harman, Glowfisch Hospitality’s Director of Culinary & Operations

Open for lunch, dinner & Saturday brunch.

Herd Provisions

106 Grove St., Charleston

@herdprovisionschs

“Having worked in Wagener Terrace for eight years, I understand the need for vegetarian options. Crafting vegetarian dishes to be as satisfying and flavorful as meat is a fun challenge. We employ techniques like hot and cold smoking, using acids and chili and explore creative ways to create complete proteins. Year-round menu items include Brussel sprouts with black garlic shoyu and lime and mushroom poutine with mushroom gravy, hand cut fries & cheese curds.” – Executive Chef Jeanne Oleksiak. Open for happy hour and dinner Monday – Thursday; lunch, happy hour and dinner Friday - Saturday.

Jack of Cups

34 Center St., Folly Beach

@jackofcupssaloon

“I became a vegetarian at age 12, when options at restaurants were limited and uninspired. It’s exciting to now see so many places with great vegetarian dishes. Since we opened 10 years ago, I’ve loved offering a diverse menu for vegetarians, while still providing options for meat-eaters. Our red curry mac and cheese has been a hit since day one, and we offer curries in a nachos format so you can easily add meat. We update our menu three-to-four times a year, drawing inspiration from the seasons and layering flavors. We’re proud to show vegetarian food can be both exciting and satisfying for everyone.” – Lesley Carroll, Co-Owner/Executive Chef. Open for lunch and dinner Monday, Wednesday-Sunday, dinner only on Tuesdays.

Kultura

73 Spring St Unit A, Charleston

@kulturacharleston

“My inspiration to create vegan and vegetarian dishes is rooted in my daily approach to cooking, reminiscent of my time in the Philippines, where we have an abundance of delicious and healthy vegetable dishes. Our Arroz Caldo, a comfort food made flavorful with ginger and lemongrass, can easily be made vegan and vegetarian by omitting the egg and trout roe. This dish has been a staple on the menu since day one. Additionally, the mushroom toast and vegetable curry are other fantastic examples of how plant-based ingredients can create satisfying and flavorful meals.” – Chef Nikko Cagalanan. Open for dinner Thursday-Monday; weekend brunch and lunch. Closed Tuesday and Wednesday.

Makan

210 Rutledge Ave., Charleston

@makanchs

“During my travels in Malaysia, I was struck by the abundance and variety of vegan and vegetarian options. At Makan, we aim to highlight the beauty and creativity of plant and soy-based dishes. Our popular Paneer Sate dish features firm, milk-flavored paneer marinated in curry paste, grilled, and served with peanut sauce. Other favorites include Mee Goreng: wok-fried lo mein noodles with vegetables and tofu in a sweet and spicy sauce, and Baby Shanghai Bok Choy, stir-fried with tofu and chilis, enhanced by a savory garlic-ginger gravy with yellow soybeans and vegan stock. So savory, you won’t believe it’s vegan!” – Chef James Wozniuk. Open for dinner Tuesday – Saturday. Closed Sunday and Monday.

Philosophia

909 Houston Northcutt Blvd, Mt. Pleasant

@philosophia_mp

“I’ve always incorporated vegetable dishes into menus wherever I’ve cooked, recognizing the growing demand for thoughtful, healthier eating. Since Greek food, with its simplicity, features both protein and vegetable-based dishes, it made sense for us to offer vegetable-focused options as well as those which allow us to easily add or remove ingredients, like cheese, for vegan diners. My favorite dish on the menu is the zucchini cakes, similar to falafels or vegetarian hushpuppies, served with truffle yogurt. It’s a light, refreshing appetizer.” – Chef Justin Hunt. Open for lunch & dinner Tuesday-Friday; special three-course dinner Tuesdays; dinner only on Saturdays. Closed Sunday and Monday.

Sorghum & Salt

186 Coming St., Charleston

@sorghumsalt

“We have always been primarily vegetable-forward, thanks to our long growing season and abundant local produce to highlight. As vegan diets and gluten allergies become more common, we strive to accommodate everyone. Cooking vegetables is harder than cooking meats, which keeps us creatively challenged. Our menu changes often, but our vegan and gluten-free potato gnocchi remains a favorite. We spent months perfecting it, pairing it seasonally with ingredients like asparagus and green garlic in the spring and sweet peas, and watercress with white chocolate in the summer.” – Chef Tres Jackson, owner. Open for dinner Tuesday-Sunday. Closed Monday. ϒ