In the heart of the city, the first-ever Vegan Tucson Restaurant Week is here (happening Sunday, December 1 – Saturday, December 7), showcasing a beautiful selection of plant-based dining experiences.
This week-long celebration highlights the creativity and diversity of Tucson’s vegan food scene, making it the perfect time to explore and support local restaurants.
Let’s take a look at the downtown spots joining in!
Ensalada verde – Tlayuda with black bean puree roasted corn grey squash sweet potatoes and mushrooms topped with salsa verde radish pepitas and Mico cilantro
Sweet Plantain Pudding – with piloncillo syrup and spiced nuts
(Choice of a breakfast bowl and a coffee (hot or iced)
Southwest Bowl – House-made soy chorizo, green chiles, tofu scramble, and potatoes. Optional: Country mushroom gravy.
Sausage & Cheese Bowl – Vegan sausage, bell peppers, onions, vegan cheese, tofu scramble, and potatoes.
LUNCH – $15
Green Chili Burger and a fountain drink (includes iced tea) – House-made soy patty, green chiles, vegan cheese, and chipotle mayo, lettuce, tomato, and pickle on a brioche bun. House-made adzuki patty is available.
DINNER – $15
Tofu Thai Curry – Fried tofu, broccoli, cauliflower, carrots, bell peppers, and onions in housemade red curry over brown rice.
Let’s make this event a success. Fromnow until Saturday, December 7, explore the incredible menus from participating restaurants, and share your experiences with us. Let’s show the world that Tucson is a hub for phenomenal plant-based cuisine.
This guide includes creative restaurant dishes ranging from creamy pasta to vegan poke, burgers, and desserts. So buckle up, and add some variety to your life as you eat your way through the heart of Tucson any time of the day.
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One of Tucson’s distinguished media creators, Hannah Hernandez, also known as Death Free Foodie, navigates the realms of digital imagery, video editing, and photography.
The trajectory of Hannah’s life changed in 2017 when she adopted a vegan lifestyle, which invited new ways of relating to food and its sources. Choosing to start with sources most immediate to her, Hannah eagerly began exploring local vegan purveyors. Before she knew it she was applying her creative passions toward promoting vegan businesses and makers around Tucson, and Death Free Foodie was born.
Through Death Free Foodie came increased exposure to Tucson’s vegan culture and communities, and it was only a matter of time before Hannah acquired a dedicated following. The growth of Death Free Foodie paralleled Hannah’s personal growth beyond her comfort zones, and she welcomed a new chapter of endless foodie experiences and community involvement.
As means of relaxing, Hannah enjoys dancing and painting her heart out. She also has a garden in her backyard where she grows her favorite herbs, fruits, and veggies.
You can catch glimpses of the many expressions of Hannah’s life’s harvest via her Instagram stories. If you’re curious to see what Hannah’s up to next, follow her at @Deathfreefoodie and check out the link in her bio for reliable access to vegan content.
