Your Guide to Milwaukee’s Best Vegetarian Food

Looking to eat healthier this year? These eight takeout-friendly spots can give you a taste of the plant-based lifestyle.

A NEW YEAR is traditionally the time to address your diet. If you’ve been thinking your meat consumption is a little over the top, there are lots of easy ways to incorporate more plants into your meal plan, without taking drastic, life-altering steps. We have more restaurants than ever that serve exclusively vegan menus, and even spots that cater to meat lovers are bringing in creative plant-based choices that make eating green delectably doable.




Milwaukee Magazine connects you with the most trusted and enduring local businesses. Here, we introduce you to the people whose hard work makes these businesses successful. 


1. Café Manna

$4-$18 | 3815 N. BROOKFIELD RD., BROOKFIELD | 262-790-2340

With its recycled light fixtures, bamboo floors and walls covered with nontoxic paint, Manna lives the green credo. It’s also the only restaurant in the area that devotes part of its vegetarian-rooted menu to raw foods – things like nachos made with dehydrated corn chips, raw “refried” beans, turmeric nut cheese, raw nut meat, cashew sour cream, guac and salsa. Eating healthy is actually an adventure here. Must-tries: spicy cashew cauliflower with udon noodles and veggies in a ginger-cashew sauce, and the barbacoa burrito bowl, which uses jackfruit, believably and deliciously, in place of beef. 

2. Strange Town

$6-$16 | 2101 N. PROSPECT AVE. | 414-885- 0404

Here, plant-based eating has never meant a prosaic menu. Even though these days she’s only doing curbside service at this 3-year-old East Sider, owner Mia LeTendre hasn’t moved her focus away from unconventional, comforting and delicious vegan dishes. This isn’t diet food; it’s connecting-to-the-earth food.Replace thoughts of Impossible burgers with housemade tagliatelle with butternut and roasted garlic sauce, Turkish apricots, fried sage leaves and caramelized onions; or whole roasted cauliflower on a bed of whipped mojo tahini with dried cranberries and celery leaves. LeTendre offers specials (check Instagram @strangetownmke) and posts her daily offerings – like mushroom tartine, sea vegetable salad and forbidden (black) rice balls with kimchi purée – at strangetownmke. 

3. Beans & Barley

$3.50-$12 | 1901 E. NORTH AVE.

Reliable and consistent, B&B always has loads of options that lean green, both from their online menu and the prepared food cases. I’m a sucker for the $4 pint of homemade soup. There are always two varieties a day – one vegan, and one with meat – as well as the hearty vegetarian chili thick with bulgur wheat and red beans. They also mix up the routine by adding a lasagna of the day, rotating stir fries, curries, a vegetable of the day, and if you’re lucky, the killer black bean enchilada casserole. Call the B&B hot line (414-278-7878) to find out the soups of the day and the ever-changing contents of the hot and cold deli case. 

4. Twisted Plants

$8-$17 | 4905 S. PACKARD AVE., CUDAHY |414-800- 4005

A serious health diagnosis led Arielle Hawthorne to embrace a plant-based diet. Her husband, Brandon, followed suit. Their lifestyle change was the catalyst for a food truck that became a brick-and-mortar location whose debut took place in the midst of the pandemic lockdown. The couple hasn’t stopped being busy. Now, Twisted Plants is devoted to plant-based eating, but it’s also about indulgence. Dairy-free, deep-fried mozzarella sticks, plant-based hot dogs dressed Chicago style and meatless burgers loaded up with onion rings, dairy-free cheese and fake bacon are not foods you’ll be eating every day. But they’re satisfying and delicious, plus increasing your “meat consciousness” cannot be a bad thing. 

Crispy “chicken” salad from Twisted Plants
(Photo by Chris Kessler)

5. Beerline Café

$3-$9 | 2076 N. COMMERCE ST. | 414-265-5644

There’s a best-kept-secret quality about this Commerce Street gem. It serves my very favorite veggie burger – the mushroom barley burger with caramelized beer onions on toasted focaccia – to which I add cheese and avocado, because why not? They just meld into the burger. But this is only one part of a voluminous menu that includes so much plant-based goodness: chickpea chorizo tacos, the “tuno” melt on sourdough, super savory crepes and lots more.

6. The Green Kitchen

$5-$13 | MILWAUKEE PUBLIC MARKET | 400 N. WATER ST. | 414-553-7110

When I’m working out of my Third Ward office, I often beeline it over to the Public Market for a salad or (massive) sandwich from this place. Through their online system you can still build your own salad for a set price – pro tip: order your dressing on the side, unless you like your greens on the wet side – and get one of the sammies that’s almost as big as your head. The hot handhelds are my fave, including the crispy-chewy pressed mozzarella and pesto and tangy herbed portobello with goat cheese, spinach and roasted red pepper. 

7. Lulu Café

$10.50-$15 | 2265 S. HOWELL AVE. | 414-294-5858

This Bay View institution is a natural for salads and sandwiches – from the dynamite spring greens topped with pears, chevre and champagne vinaigrette to the Mid-east falafel pita topped with fresh tabbouleh and feta-yogurt sauce. Owners Cam Roberts and Sarah Jonas have operated Lulu for a street-cred-earning 20 years. Their side of ramen-peanut salad is so legendary, I know folks who’ve served it at parties. 

8. Bowls to Go

$8-$13 | 207 W. FRESHWATER WAY | 414-800-5667

After COVID shut it down for many months, Bowls returned in late 2020 with a new concept, operating as more of a virtual restaurant offering meals for takeout and delivery only. Diners need to pre-order their fresh or frozen bowls by Friday for pickup or delivery on the following Tuesday. Frozen bowls come with heating instructions. One of my favorites is the North African with quinoa, cucumbers, pickled peppers, dried apricots, pistachios, feta, arugula and pomegranate molasses. Family-size meals are also available.

UPDATE: This story was updated on Jan. 12 to reflect recent closings. 

This story is part of Milwaukee Magazine‘s January issue.

Find it on newsstands or buy a copy at

Be the first to get every new issue. Subscribe.



Ann Christenson has covered dining for Milwaukee Magazine since 1997. She was raised on a diet of casseroles that started with a pound of ground beef and a can of Campbell's soup. Feel free to share any casserole recipes with her.