Veganbites’ owner Franz Stanik has a goal when diners come into Veganbites restaurant (not to be confused with the bakery of the same name on the east side of town): to serve fresh, made-from-scratch food that people don’t notice is vegan.
“Yes, our food is vegan. Yes, it is gluten-free,” he says. “It’s also delicious.”
With Chef Danielle Fields, who joins the team after serving as a banquet chef at The Cosmopolitan, the food served at the Las Vegas vegan restaurant showcases the ingredients. Stanik is quick to point out that guests can see all of the items in the dishes … in largely their natural form.
Steering clear from deep-fried food, the meals at Veganbites are largely gluten-free (or can be made gluten-free) and focus on gorgeous flavor combinations like a maple sage syrup that comes with fluffy pancakes stuffed with coconut whipped cream and hot berry compote on the side.
Open for breakfast and lunch, Veganbites’ menu is diverse, offering something for everyone.
Craving a savory breakfast dish? You’re covered at this vegan restaurant. Choose from a tofu scramble with seasoned tofu, veggies and cheese or a layered hash-tofu chorizo with potatoes, sautéed vegetables, cheese and sriracha.
If you’re looking for something on the sweeter side, Veganbites offers sensational pancakes, as well as crepes and waffles served with a choice of the maple sage syrup we dig, bananas, chocolate, strawberries, whipped cream, blueberries, hot chocolate and marshmallows.
They also have lighter eats like parfait, steel-cut oats and quinoa with dried fruit and berries and smoothie bowls.
And, for those who can’t decide, Veganbites has a breakfast platter that comes complete with a tofu scramble, potatoes and a choice of pancakes or crepes. Even if you’re not hungry, get this just to try the best of both worlds because they’re delish.
Moving on to lunch, start your meal with either a soup of the day or a choice of spring rolls filled with goodies like shiitake mushrooms or napa cabbage, cucumbers, carrots, jalapeños, watermelon radish and mint with freshly made dippin’ sauce.
We dig the vegan restaurant’s salads, so order one up to share (or take some home). You can’t go wrong with the red beet salad made with mandarin oranges, shaved red onions, watercress and sliced walnuts. If you’re looking for a more traditional salad, they also serve up a kale romaine Caesar.
Main courses at Veganbites include three different types of pasta — a Sicilia with artichokes, sun-dried tomatoes, kalamata olives, roasted peppers, red onions and oregano dressing; the Toscana with roasted cherry tomatoes, cucumber, arugula, roasted cauliflower and spinach pesto; and the Milano with shredded carrots, celery, chive, basil, parsley, scallions and sweet chili dressing.
But, that’s not all.
Veganbites also features sandwiches including a chickpea salad, smoked rubbed tofu or spicy garlic tofu, a club complete with jalapeño pesto and a tofu caprese. The restaurant also offers a quinoa bowl made with red and white quinoa and packed with roasted corn, fresh herbs, marinated black beans, cherry tomatoes and avocado with a sriracha mayo.
And, let’s not forget what makes Veganbites famous — their desserts. The bakery portion of the business delivers more than 90,000 items a day around the city, and a stop at the restaurant isn’t complete without a sweet treat.
The bakery offers everything from pastries like turnovers, loafs (we dig the blueberry lemon), doughnuts and bear claws to cake pops, cupcakes, the best vegan tiramisu we’ve had in town, and even deliciousness like a chocolate fruit tart, chocolate lava cake and cheese cake.
The future of Veganbites looks bright, too. It’s the first vegan business in town to offer franchising in Nevada and California, so stay tuned. There are more of these vegan restaurants to come in the future.
7293 W. Sahara Ave.;702.487.3111; 8 a.m. – 6:30 p.m.
Diana Edelman is the founder of Vegans, Baby. She previously lived and worked in Thailand where she spent years working for an elephant sanctuary and has traveled around the world speaking about the realities of elephant tourism. She is a public speaker who has appeared at SEED Food + Wine, VegFest Puerto Rico, VegFest Toronto and more, a journalist and entrepreneur. Diana is also behind the Vegas Vegan Dinners at James Beard Foundation’s James Beard House.