Vegetarian and Vegan Cuisine In Indy: 3 Spots to Start

From jackfruit sliders to Ethiopian Injera: Edible Indy explores a few Vegetarian and Vegan options in Indy

In high school, I decided to challenge myself to eat as a vegetarian for a year. I made it, but if I’m being honest my diet was neither healthy nor appetizing. Mostly, I subsisted on microwaved soy-burgers, ramen noodles, and mac-n-cheese.

Thankfully, the number of options for vegetarians and vegans has vastly improved in the past decade. In Indianapolis alone, we have a large sampling of restaurants which are not only healthy, they’re also unquestionably delicious. 

I set out on a mission to find the best foodie experiences, sans meat.

Black Leaf Vegan Cafe: Creative and Flavorful Cuisine

My first stop was the family-owned Black Leaf Vegan Cafe. Tucked away on West 9th street, this restaurant is an absolute diamond in the rough. Besides their brick and mortar location, you can also get a taste of Black Leaf through one of their food trucks. They cater, too.

Chef Taria Slack is the creative mastermind behind the recipes at Black Leaf. Between dragon fruit berry smoothies, guac vegan burgers, and crabless crab cakes, you can satiate any craving while also resting easy, knowing that your meal is both eco-friendly and healthy. Not to mention, you’ll be supporting a local small business. 

I picked up the jackfruit sliders and sweet potato fries. The taste was phenomenal, with the jackfruit itself resembling the texture of pulled pork. The sweet potato fries were the perfect balance of salty and sweet, and the pretzel bun added a nice finishing touch to the slider.

Overall, the meal was fantastic and I’d bet that even the most fervent meat-eater would have to admit that Black Leaf Vegan hits the spot.

Abyssinia: Breathtaking Ethiopian Food

Don’t let the unassuming store-front fool you: this restaurant serves up tantalizing, authentic Ethiopian food that will leave you satisfied.

When I walked through the doors of Abyssinia, I felt as if I’d been transported to Africa. Traditional Ethiopian art adorned the walls. Everywhere I looked, red, yellow, and green could be spotted–the three colors emblazoned on the flag of Ethiopia. The keen attention to detail in Abyssinia’s ambiance makes it a warm and authentic experience.

While they do serve meat dishes, as well, the menu offers plenty of vegetarian options.

I ordered the “timatim fit fit,” which is fresh injera mixed with tomato, onion and jalapeno pepper. Injera is a fermented sour flatbread that’s a staple of Ethiopian cuisine. It has the consistency of a spongy pancake. 

In full disclosure, this is the first time I tried injera. I’m happy to report it was “love at first bite.” The meal is eaten by tearing off small strips of injera and using them to pinch mouthfuls of the entree. 

If you go, be sure to partake in the traditional Ethiopian coffee service. The ritual involved in preparing a fresh cup of coffee (served bold and black with a little sugar) is well worth the trip, and the java itself is delicious.

Good Vegan Bad Vegan: Fantastic Grub

I had the opportunity to meet up with Raheem Abdullah at Good Vegan Bad Vegan for a quick lunch. Raheem owns the place, along with his wife Miya and daughter Kita. He explained to me that he began to delve into veganism around 2020.

He was worried about his health, and decided he needed a change. But once he tried a vegan diet, his health improved drastically.

“I was diabetic; that’s gone,” he explained. “I had high blood pressure; that’s gone. I lost 90 pounds.”

Good Vegan Bad Vegan is named as such because they offer both incredibly healthy options, but also vegan treats.

“I try to eat 80 percent raw food,” Abdullah said. “But every once in a while, I’m like, ‘No, I want a burger.’”

I picked up a raw taco salad that included kale, pumpkin and hemp seeds, chickpeas, avocado sauce, and a whole slew of other mouth-watering ingredients. Kita recommended that I add a yellow melon sea moss smoothie, and I’m glad she did.  The taste and texture made it one of the best smoothies I’ve ever tried.

Lastly, I topped it all off with a side of fried oyster mushrooms. Good Vegan Bad Vegan forgoes the use of canola oil, choosing instead to use a healthier option. The result was a perfect, crispy product with a distinct umami flavor-profile. 

“Those have won awards,” Raheem added. 

After just one bite, it was no mystery why. Good Vegan Bad Vegan will undoubtedly be in heavy rotation in my future.