Vegan Portugal, where to eat (guide)

Being a vegetarian/vegan in Portugal is not easy, especially if you are traveling relying mostly on restaurants and cafes.

The restaurants have usually 4 main options in their menu (not very vegan-friendly): appetizers, fish, meat, and desserts. however in most places you w,ill find a friendly Portuguese that will try to help you, and will create something with the things they have in the kitchen, you just need to explain correctly what you eat and don’t eat, otherwise you will almost for sure be served an omelet or a lettuce salad 🙂

Veganism and vegetarianism has been growing in the country since the last decade, and lots of new restaurants and cafes are popping in from north to south. To make your life easier I will leave a list of great places that you should try if visiting Portugal:

(V) includes: vegan + vegetarian + ovo-lacto-vegetarian options





  • Da Terra -Rua Afonso Cordeiro, 71 Matosinhos (V)
  • Pé de arroz – Rua do Godinho, 866  4450-029 Matosinhos (V)


  • Musgo – Rua Tenente Rezende, galerias do Rossio B, 3800 Aveiro (V)
  • Ki Macrobiotico-  R. Cap. Sousa Pizarro 15, 3810-164 Aveiro (V+ macrobiotic)


Castelo Branco 

  • Namaste – Rua de S. Jorge, 21-23 Castelo Branco (V)




  • Os Tibetanos- Rua do Salitre 117, 1250-198 Lisboa (V)
  •  PSI – Alameda Santo António dos Capuchos, 1150 Lisboa  (V )
  • Jardim doSentidos – R. da Mãe de Água 3, 1250-154 Lisboa (V)
  • 26 – Rua Vítor Cordon, 26, Chiado, Lisboa (V)
  • Vegana Burgers –  Saldanha Residence, Av. Fontes Pereira de Melo 42, 1050-010 Lisboa (Vegan)
  • Foodprintz – R. Rodrigo da Fonseca 82B, 1250-38 Lisboa (Vegan)
  • Terra Rua da Palmeira, 15, Príncipe Real, Lisboa (V)
  • Jardim das cerejas – Calçada Sacramento 36, 1200 Lisboa (V)
  • Oasis – R. Marquês Sá da Bandeira 76, 1050-099 Lisboa (V)
  • Tao – 1100 026, R. dos Douradores 10, Lisboa (V)
  •  Miss Saigon – Rua Cais das Naus, Lt. 4.01.01, Parque das Nações, Loja i, 1990-305 Lisboa (V)
  •  Bio – R. Francisco Sanches 39, 1170-140 Lisboa, (V)
  • Espaço da Rosa – R. Acácio de Paiva 11A, 1700-503 Lisboa (V)
  • Espiral – Praça Ilha do Faial 14 A, 1000-168 Lisboa (V)
  • The Food temple – Beco do Jasmim 18, Mouraria, Lisboa (V)
  • Princesa do Castelo – Rua do Salvador 64 A, Lisboa (V)
  • Pachamama – Boqueirão Douro n.46, 1200-163 Lisboa (with V options)
  • Água no bico – R. Gaivotas 8, 1200-066 Lisboa (V)
  • Veganeats–  Rua Cavaleiro de Oliveira, nº42 Lisboa (Vegan)
  • Paladar Zen – Av. Barbosa du Bocage, 107 C 1050-031 Lisboa (V)
  • Tamarind – Rua da Glória 43, 1250-115 Lisboa (with V options – Indian)
  • Cantina do templo Hindu – Alameda Mahatma Gandhi 1600-500 Paço do Lumiar, Lisboa (V)


  • Espaço Edla –  R. Dr. Alfredo da Costa 52, 2710-523 Sintra (with V options)
  • Tinkly – Estr. do Rodízio 2, 2705-335 Colares (V)


  • Aloha Café – Rua Gil Vicente nº 30B, Cotovia, Sesimbra  (with V options)
  • XL da Carlota –  Rua Basilio Teles, nº 196, R/C – Quinta do Conde Sesimbra (V)


  • Cozinha consciente – Rua de Olivença, Galerias Topázio nº 9, 2º andar loja 35, 3000-306 Coimbra (V)
  • GreenSide – Celas, R. Parreiras 31, 3030 Coimbra (V)
  • CAFÉ SHANTY – Avenida Sá da Bandeira 33/35 2º andar, loja 230 Galerias Avenida, 3004-544 Coimbra (with V options)



  • Convicts –   Rua Desembargador Faria, n.º 31 Oeiras (V)


  • Veg-e-tal – Av. D. Afonso Henriques 8A 2800-009 Almada (V)



  • Jardin do chá – Largo Mario Chico, 17, 7000 Évora.(with V options)
  • Salsa verde – Rua do Raimundo, 93 – A – Évora (V)
  • art cafe  – R. de Serpa Pinto 6, 7000-505 Évora (with V options)





  • Azul Algarve – Rua do Rossio Grande Lt E/F Loja C Alvor, Faro, Portugal (V)


  • Vegetarianus – R. da Quinta do Bpo. 17, 8500 Portimão (V)
  • Armazém integral – Rua das comunicações lj B, Ed. Casas do Rio (V) shop+caffe   
  • Mercearia Bio – Rua das Comunicações, Edifício Casa do Rio Loja C 8500-657 Portimão (Vshop+caffe   




  • Casa do Jardim – Rua do Marques, 110, Angra do Heroísmo, azores (V)


*Most Portuguese soups are vegan and you can find them everywhere for about 1.50€ – 3.00€. They’re really delicious and always cooked freshly from scratch.

*The bread is great, make sure you try a good Broa de milho (Corn bread), or Pão Alentejano (a bread originally from the region of Alentejo)

  • If you are visiting Portugal during fall or winter time you’ll find street vendors  selling castanhas assadas (baked Chestnuts)

*While in the country, try a good olive oil, and olives.

*Don’t miss the opportunity to drink some Porto Wine, red and white wine, medronho (kind of fruit brandy, distilled from wild strawberry ), Ginja (sour cherry liqueur)

*seasonal fresh fruit and vegetables are great, find them in the open markets. All Portuguese towns have markets offering a daily show of fresh locally farmed fruit and vegetables.

*drink a Café (coffee)

Have fun, enjoy the country and the food!

?Let me know if is there any other place that you recommend 😀

??Get inspired by the photos

photography – all rights reserved – Ana Rocha




vegan wholemeal beetroot pancakes (panquecas integrais de beterraba)

  • 1 cup oat flour
  • 1 cup wholemeal flour
  • 1 cup any unsweetened dairy-free milk
  • 1 large raw beetroot
  • 3 flax eggs (1egg= 1 tablespoon of flaxseed flour+ 3 tablespoons water, let rest for 5 minutes to thicken)
  • 2 tablespoon sunflower seeds
  • 1 teaspoon baking powder
  • 1/4 teaspoon sea salt


  • 2 teaspoons ground cinnamon
  • 1/2  teaspoon ground cardamom

Blend the beetroot with the milk  and the sunflower seeds until smooth. Pour into a bowl with the rest of the pancake ingredients and whisk until smooth.

Put a few drops of olive oil in a large non-stick frying pan. Drop about 3-4 tbsp of the pancake mixture onto or pan over medium heat and cook for 3 minutes on each side.

Serve with your favourite pancake toppings!

Tips: just add more milk or oats till you have the right consistency.


  • 1 caneca de farinha de aveia
  • 1 caneca de farinha integral
  • 1 caneca de leite vegetal
  • 1  beterraba crua grande
  • 3 “ovos de linhaça (1 ovo = 1 colher de sopa de farinha de linhaça + 3 colheres de sopa de água, deixa de repousar por 5min)
  • 2 colheres de sopa de sementes de girassol
  • 1 colher de chá de fermento em pó
  • uma pitada de sal


  • 2 colheres de chá de canela em pó
  • 1/2 colher (chá) de cardamomo moído

Liquidificar a beterraba com o leite e as sementes de girassol até ficar homogêneo. Numa tigela colocar este liquido com os restantes ingredientes e bater até que fique uma massa homogénea.

Colocar umas gotas de azeite numa frigideira anti-aderente. Colocar cerca de 3-4 colheres de sopa da mistura das panquecas e deixar cozinhar em lume médio  por 3 minutos de cada lado.

Servir com o recheio favorito!

Dicas: adicionar mais leite ou aveia para obter a consistência desejada.

A Vegan in Sabah _ Kota Kinabalu

Kota Kinabalu, was actually a very pleasant surprise, through my stay I easily found really great places to eat.
I just need to start to say that KK has countless markets, all selling fresh fruit, juices, coconut water and lots of other local vegan delicacies.
I had no trouble at eating at the street markets either, the food was okay, nothing too extraordinary  but I appreciated that they could always veganaise something for me.
I’m going to start with my very favourite place of all, the Vege Garden.
The only reason I didn’t have all my meals there was just because I wasn’t always in the city and they are only open till 5pm.
This small eaterie located between an Orange Convenience store and a Tourism Operator, and it’s part of Wisma Sabah mall. the food is just amazing and it’s very affordable.
The owner is super friendly and is always happy to give you some advice about the food he has for the day, and if they have run out of food they will arrange something for you. I loved this place so much that I had all my breakfasts there, a few lunches and even a couple of meals as a snack 😀 😀
The Liew Chai Vegetarian has really delicious options of mock meat, and its very affordable.
If you are not a mock meat fan they also have a good selection of vegetables and tofu.
 This eatery is located in the middle of the food court on the lower ground floor of the Centrepoint Mall.
Beyond Veggie is located in the Suria Sabah Shopping Mall. Its a bit more sophisticated and modern and more expensive than the other ones a mention. Has a huge variety of dishes and desserts and the food is tasty.
Among all the food, the most surprising things we found on KK was the coconut jelly/pudding that is served in a coconut shell with the flesh of the coconut, I truly enjoyed it.
The green caviar (called also by Latok or sea grapes), that is a type of seaweed found in Sabah and Philippines. I found it at the Night market.
Interesting enough for the first time in my travellers life I just found many stalls selling fermented drinks and herbal teas with fungus.
 Other dishes we had:
Click here if you want to know what to do and visit at Kota Kinabalu and here if you are planning to visit the islands.
photography – all rights reserved – Ana Rocha




Forbidden Black Rice with Seeds, Berries & Cocoa (arroz preto com sementes, bagas e cacau)


  • 1 cup of black rice
  • 2 cups of water
  • a pinch salt
  • 1 bay leaf
  • 2 tbsp olive oil
  • 2/3 cup of hemp seeds, cacao nibs, mulberries, chia seeds and goji berries.

Bring the water to a boil with the salt and the bay leaf. Add the rice and simmer until it’s tender and absorbed all the water (abou 20-30 minutes). Remove from the heater and add the olive oil and the mixture seeds and berries.

Serve and enjoy 😉


  • 1 caneca de arroz preto
  • 2 canecas de água
  • Um pitada de sal
  • 1 folha de louro
  • 2 colheres de sopa de azeite
  • 2/3 xícara de sementes de cânhamo, sementes de cacau, amoras brancas, sementes de chia e bagas de goji.

Ferver a água com o sal e a folha de louro. Adicionar o arroz e deixe ferver até que fique macio e absorva toda a água (cerca de 20 a 30 minutos). Remover do lume e adicionar o azeite e a mistura de sementes e bagas. 

Aquafaba chocolate mousse -2 ingredients (mousse de chocolate com aquafaba)


Aquafaba is a game changer for us vegans because it’s a great substitute for the egg whites in many recipes, Aquafaba is the remain water from cooked chickpeas.

I have been playing with aquafaba mousses for a while now and the result is always great, unlike all my attempts to do merengue 🙂

This recipe is incredible easy and I promise has zero chickpea flavour.

  • the liquid of 1 can of chickpeas (150g) – I have used homemade cooked chickpea water and they both work just fine – just don’t add any salt.
  • 90-100gr  dark chocolate (good quality) 

Cut the chocolate into small pieces and melt it.

Using an electric whisk, beat the aquafaba for a few minutes (7 to 15minutes), till you have a fluffy white consistency. Gently combine the chocolate with the aquafaba until combined.

Pour the mousse into glass containers and place in fridge for a couple of hours, and then enjoy..


– a little cream of tartar (1/4 teaspoon) can get more volume from the aquafaba and stabilize the mousse, its always more secure to add it if you want to make sure that still has a mousse consistency in the next day;

– And some cacao nibs or nuts for a little crunch and visual appeal;

–  Add ½ tsp vanilla extract or chilli;

– Add a pinch of salt to enhance the flavours;



Descobrir a aquafaba foi espectacular para mim porque resolveu-me o problema de como criar a consistência de claras em castelo sem usar ovos… esta receita de mousse usa a água de cozedura do grão de bico.

À já algum tempo ando a brincar com receitas de musse com aquafaba, que ao contrário dos meus malditos suspiros fica sempre bem 🙂

Esta receita é incrivelmente fácil e eu prometo que não sabe a grão-de-bico.

  • líquido de 1 lata de grão-de-bico (150g) – eu tenho usado a minha água de cozedura mas ambos funcionam igualmente bem – apenas não adicionar sal.
  • 90-100gr chocolate negro (boa qualidade)

Cortar o chocolate em pedaços pequenos e derreta-lo em banho maria.

Com uma batedeira elétrica bater a aquafaba por alguns minutos (7 a 15 minutos), até obter a consistência desejada. Envolver suavemente o chocolate com a aquafaba. Colocar a musse em recipientes de vidro e deixar no frigorifico por 1 a 2  horas. Depois é só saborear!


– Colocar 1/4 colher de chá de cremor tártaro ajuda a obter mais volume e a estabilizar a mousse, é sempre mais seguro  adicioná-lo principalmente se se planear consumir só no dia seguinte.

– Colocar algumas pepitas de cacau ou frutos secos picados no topo antes de servir 

– Adicione ½ colher de chá de extrato de baunilha ou piri-piri ;

– Adicione uma pitada de sal para realçar os sabores;

Perfect Protein Balls with hemp seeds (bolas proteicas com sementes de cânhamo)


This is a super healthy protein ball full of superfoods, tasty easy and quick to do, it’s high in protein, essential fats and antioxidants.

so why don’t you give it a go? ☺️?

  • 2 tbsp. of hemp seeds
  • 2 tbsp. of flaxseeds
  • 3 tbsp. natural wheatgerm
  • 2 tbsp. goji
  • 6 dates
  • 1 tbsp. maple syrup (this can be changed to another sweetener)
  • 1 tbsp. raw cacao powder
  • 8 tbsp. of a good muesli (you can use oats or toasted wholegrain wheat flakes instead – I like to use Alpen)
  • pinch of cinnamon

Start by placing the flax seeds and the hemp seeds in your food processor, and process until they completely broken down. Then add all the other ingredients, and blend until  you have  stick dough. Using your hands  roll into little balls and store in the fridge.


Esta é uma excelente receita de bolinhas proteicas super saudáveis, saborosas e fáceis e rápidas de fazer.

  • 2 colheres de sopa de sementes de cânhamo
  • 2 colheres de sopa de linhaça
  • 3 colheres de sopa de gérmen de trigo natural
  • 2 colheres de sopa de goji
  • 6 tâmaras 
  • 1 colher de sopa de xarope de ácer (pode ser alterado por outro qualquer adoçante)
  • 1 colher de sopa de cacau em pó sem açúcar 
  • 8 colheres de sopa de um bom muesli (pode-se usar flocos de aveia ou trigo integral torrado em vez disso – eu gosto de usar Alpen)
  • Pitada de canela

Colocar as sementes de linhaça e as sementes de cânhamo num processador de alimentos e triturar até que estejam completamente quebradas. Adicione todos os outros ingredientes e misturar até que se obtenha uma massa homogénea.

com as mãos formar pequenas bolinhas e guardar no frigorífico.





Tiny date-cocoa truffles (trufas de cacau e tâmaras)


You only need 4 ingredients and 3 minutes to do this little pieces of even 🙂

  • 2 cups of dates
  • 4 Tbsp chia seeds
  • 1/2 oat flour
  • 1 tablespoons unsweetened cocoa powder

In a food processor,  process all the ingredients until smooth. With moistened hands roll the mixture into small balls. Roll the balls in oat flour to coat. Store in the freezer (you can store them in the fridge instead)

Enjoy every bite!


Só são precisos 4 ingredientes e 3 minutos para fazer estes pequenos pedacinhos de paraíso  🙂

  • 2 canecas de tâmaras 
  • 4 c. de sopa de sementes de chia
  • 1/2 caneca de farinha de aveia
  • 1 c. de sopa de cacau em pó sem açúcar

Num processador de alimentos, processar todos os ingredientes até obter uma massa homogênea. Com as mãos molhadas rolar a mistura em pequenas bolinhas. Rola-las por fim em farinha de aveia. Conservar no congelador (também podem se  guardadas no frigorifico)

Aproveita cada dentada!



No-Bake, easy and delicious coconut Twix Bars (Twix de coco vegan e fácil)


I found this recipe when the blogger sardinha fora da lata posted a delicious picture on facebook, This is definitely a game changer… you will not believe that this is vegan, gluten-free,  and refined sugar free 🙂

This amazing treat is made only with natural ingredients, but taste just as decadent as the ones you buy in store.


for the base:

  • 7 tablespoon desiccated coconut (coconut flour or almond flour depending on your taste)
  • 4 tablespoon coconut oil (melted)
  • 5 drops of moroccan almond extract (optional)


  • 1 cup soft Medjool dates (any type will work. Pits removed)

chocolate coating:

  • any vegan chocolate you like or do it your self  – 3/4 cup dark chocolate chips
    1 teaspoon coconut oil

To prepare the base combine the ingredients in a bowl, and mix well. With your hands put the mixture into a squared or rectangular tin with parchment paper. Place it in the freezer to set while you prepare the caramel filling.

Place the dates into a food processor and process in high speed until it’s smooth and creamy, stoping a few times during the process to scrape down the sides. Remove the coconut layer from the freezer, and top with the caramel filling. Place it in the freezer again while you melt your chocolate.

Pick up your twix slab and cut into the shapes/size you want. Individually pour the chocolate over the caramel layer.

Store the bars in the freezer, and Enjoy!


Eu encontrei esta ideia através da blogger  sardinha fora da lata que publicou uma imagem deliciosa no facebook, e não resisti em experimentar. Esta receita é um sonho… nem dá para acreditar que é vegan, sem glúten ou açúcares refinados 🙂 Este chocolate contem apenas ingredientes naturais.


para a base:

  • 7 colher de sopa de coco ralado (farinha de coco ou farinha de amêndoa dependendo do gosto)
  • 4 colher de sopa de óleo de coco (derretido)
  • 5 gotas de essência de amêndoa (opcional)

para o recheio:

  • 1 caneca de tâmaras sem caroço 


  • Derreter um qualquer chocolate vegan ou fazer o chocolate com – 3/4 caneca de chocolate preto e 1 colher de chá de óleo de coco

Para preparar a base combinar os ingredientes numa taça e com as mãos colocar e prensar a mistura numa forma quadrada ou retangular forrada com papel vegetal. Colocar no congelador para solidificar.

Colocar as tâmaras num processador de alimentos e processar em alta velocidade até que a mistura esteja suave e cremosa, interrompendo algumas vezes o processo para raspar a massa dos lados.

Retirar a camada de coco do congelador, e cobrir com o caramelo. Colocar no congelador novamente enquanto se derrete o chocolate.

Retirar o preparado do congelador  e cortar na forma desejada,  colocar o chocolate derretido sobre o caramelo.

Guardar as barras no congelador.



Deliscious Easy Homemade Dried Tomatoes in the Microwave (tomates secos no micro-ondas, fácil e delicioso)


I’m really enthusiastic about this recipe, since I mastered the technique I never bought sun-dried tomatoes again, the ones you can do at home have the same authentic delectable taste.

  • 6 tomatoes
  • 3-4 sliced garlic cloves
  • herbs like oregano,  rosemary, basil to taste
  • olive oil

Wash and dry the tomatoes.Cut them in halves, scoop out seeds and excess liquid with a spoon. Put them directly on the microwave carousel  without touching each other (cut-side up). Microwave, uncovered, on high for 3 minutes, then remove any excess liquid. Repeat this operation as many times as you need (time will vary depending on size of tomatoes and microwave ) but will be around 7 -8 times.

When they are dried out (but still soft) allow them to cool, they will dry out more once cooled.

When the tomatoes are cool, place them in a clean glass jar and layer with the sliced garlic and herbs,  Cover with Olive oil. They can be stored for months.

Use your tomatoes in pasta, on toast,  bread dough, green salads, hummus, homemade crackers, pizza, stir fry, pasties, etc..


Desde que comecei a secar tomates, nunca mais comprei no supermercado, na minha opinião ficam tão ou mais saborosos,  mais baratos, e podem ser adaptados ao nosso gosto.

  • 6 tomates
  • 3-4 dentes de alho finamente cortado
  • ervas aromáticas (orgãos, tomilho, manjericão, louro..) a gosto
  •  azeite

Começar por lavar bem os tomates, cortá-los ao meio e retirar as sementes. Colocar os tomates directamente no prato do micro-ondas, com a parte cortada virada para cima.

Levar ao micro-ondas na potência maxima por 3 minutos. Retire o excesso do líquido e repetir a operação por mais 6 -7 vezes sensivelmente, pois depende sempre do tamanho do tomate e do quão maduro ele está (ajustar o numero de vez no momento, até que fiquem relativamente secos). Deixar arrefecer para acabar de secar.

Num fraco de vidro fazer camadas  de alho, tomate, ervas aromáticas e azeite. Guardar no frigorifico e deixar repousar pelo menos por 1 dia  para que apure o sabor.

Os tomates secos ficam óptimos em pratos de massa, no pão, saladas, hummus, bolachas  pizza, salteados, tortas, patês , etc.


A taste of Vegan Thailand, testimony and tips

15I have been in Thailand twice, and visited the country from north to south, east to west and several islands from both seas. Thailand was the firsts country I visited in Southeast Asia and since then fell in love for that part of the globe.

If you are planning to travel there, be prepared to be astonished with its exotic, luxurious and unspoiled natural areas, colorful places, interesting temples, nice, smiley and laid-back people, great weather, unbelievable beaches, maniac drivers, and at last but not the least THE FOOD….

From my personal experience, I need to say that’s fairly easy to have a vegan/vegetarian diet in Thailand. Even when you adventure yourself out of the big cities and you go to places that haven’t seen many Foreigners.

I found that being vegan in Thailand is often deeply respected as Thailand is a predominately Buddhist country.  There is a big prevalence of soy products, like milk and tofu, and traditionally Thai food doesn’t contain dairy, this includes desserts 🙂 so your main concern will mainly involve the use of eggs.


Fruit stands, fresh markets, night markets and street stalls are very abundant. You will have so many vegan options to choose from, that looks like heaven. All my meals included fresh veggies, fruit (so much fruit),  rice or rice noodles, juices and Coconut Water and may I say fruit again 🙂

The fruit is just amazing, you definitely need to try Mango, Mangosteen, Rambutan, Pineapple, dragon fruit, Custard Apple, Langsat, Longan, watermelon and, Coconut.

The fruit is so delicious that I just couldn’t have enough of it… and you will understand why…

The only problem is what they cook with. They tend to use  fish sauce, oyster sauce, and shrimp paste a lot, so be careful, prepared and relaxed knowing that most of the times communication is not the best, so make sure you explain that you are vegan/vegetarian and you don’t consume shrimp paste (gapi), oyster sauce (sot hoi naag rom), and fish sauce (nam bplaa).  In some odd occasions I even needed to add that I don’t eat chicken too 😀

If you can’t communicate your needs and you’re feeling uncomfortable just politely decline and move on to another location. you will see that everyone will smile and be kind to you. I like to eat in the street stalls and markets, from my experience people is really nice and will try to do something for you even if is not in their “menu” but be prepared to be persuaded to have their normal dish because they think what you are asking is not going to be delicious 🙂 Try not to be to picky and expect them to cook using the same pans where they did the chicken, fish and shrimps.

jclassrestaurant_thumb4I found that the easiest way is to say that you follow a jay diet, which translates as strict vegan, but with no garlic and onions. So you can look for the national sign: a bright yellow flag with “Jay” (เจ) written in red, looks like a 17. You can find this sign almost everywhere from restaurants, food stalls or supermarket packages. The restaurants are not too expensive and the food is great.

I found that looking for Taoist temples which have also restaurants is great as well, they are vegan, the price is usually low and they use lots of really delicious textured vegetable.

It’s also good to know that Thailand hosts a great annual national vegetarian festival called teet-sa-kan kin jay, so you can always try to travel during those dates  (9th lunar month of the Chinese calendar) you will not regret.

Happy Cow is a very useful tool to find restaurants.

photography – all rights reserved – Ana Rocha