Vegan Toronto: PLANTA

PLANTA

ADDRESS | 180 Queen St W, Toronto, ON M5V 3X3

There’s something especially exciting about dining in Toronto when a big game is on the horizon, and our visit to PLANTA was the perfect way to kick off the evening. We headed there early, building in time to relax and indulge before making our way to Rogers Centre for a Blue Jays vs. Dodgers matchup—made even more thrilling by the chance to see Shohei Ohtani play live. The energy of the city was palpable, and PLANTA’s vibrant, modern atmosphere felt like an extension of that buzz.

Eager to experience as much as possible, we dove into the extensive happy hour menu, which offered an impressive array of creative, flavor-packed small plates and cocktails. But we didn’t stop there—we also selected a few standout dishes from the full menu, giving us a broader taste of what makes PLANTA such a beloved destination for plant-based dining. What followed was a meal that felt both indulgent and elevated, setting the tone for an unforgettable Toronto night.

Mezcal Me Maybe

We kicked off the evening with cocktails, and the Mezcal Me Maybe set the tone perfectly. Smoky mezcal met bright passionfruit and zesty lime, creating a vibrant balance of depth and freshness. A hint of ginger added a subtle spice that lingered pleasantly on the finish. It was refreshing yet complex—an ideal way to awaken the palate and ease into the meal ahead with something playful and beautifully composed.

The Hugo Spritz

The Hugo Spritz was light, floral, and effortlessly refreshing. Elderflower lent a delicate sweetness, balanced by bright lemon and cooling mint. Topped with bubbly prosecco, it felt crisp and celebratory—an elegant, easy-drinking cocktail that paired beautifully with the meal and added a sparkling touch to the evening.

Steamed Edamame Dumplings

There's something deeply satisfying about biting into a steamed edamame dumpling—the delicate, slightly translucent wrapper giving way to a vibrant green filling with a gentle, grassy sweetness. The edamame lends a subtle nuttiness and creamy texture that feels lighter than traditional pork or shrimp fillings, making each piece feel almost virtuous. The real magic happens with the dipping sauce. A slick of chili oil—its slow burn building with each bite—meets the sharp, tangy complexity of black vinegar, creating a sauce that's simultaneously fiery, sour, and faintly sweet. Drag a dumpling through that glossy pool, and suddenly you have heat, acid, and umami in perfect balance. Simple, elegant, and impossible to eat just one.

Spicy Tuna Maki Roll

One of the undeniable stars of our meal at Planta was the Spicy Tuna Maki Roll—a dish that perfectly captures the creativity and finesse of plant-based cuisine. At first glance, it mirrors the classic sushi roll, but the magic lies in its thoughtful reinvention. The “ahi” watermelon is transformed through marination into something remarkably tender and oceanic, delivering that familiar umami depth with a subtle sweetness. Paired with creamy avocado, it strikes a beautiful balance of richness and freshness. The toasted coconut adds a delicate nuttiness, while the panko brings a satisfying crunch that contrasts the softness of the roll. Each bite is layered and dynamic, offering texture and flavor in perfect harmony. It’s a dish that doesn’t feel like a substitute—it stands confidently on its own, showcasing how inventive vegan cooking can elevate and reimagine even the most iconic dishes.

Kimchi Baos

The Kimchi Baos were an absolute highlight—bold, comforting, and packed with flavor. Pillowy soft buns cradled crispy chick’n fried mushrooms, delivering that perfect contrast between light and crunchy. The gochujang added a deep, spicy-sweet heat that lingered just enough, while the tangy pickles cut through the richness with a bright, refreshing bite. Each element worked in harmony, creating a beautifully balanced mouthful that felt indulgent yet vibrant. The subtle funk of the kimchi tied everything together, elevating the dish with its signature depth. It’s the kind of bite you keep thinking about long after the meal ends.

Crispy Mushroom Hand Rolls

The Crispy Mushroom Hand Rolls were easily one of our favorite bites of the evening—playful, flavorful, and incredibly satisfying. Each roll was perfectly composed, with crispy mushrooms delivering a savory, almost meaty bite that contrasted beautifully with the creamy avocado. The wasabi added a gentle heat, while the gochujang brought a touch of sweet spice that lingered on the palate. Bright pops of pickled ginger cut through the richness, keeping each bite fresh and balanced. The unagi-style glaze tied everything together with its signature sweet-salty depth, giving the roll that nostalgic sushi flavor profile in a completely plant-based form. Wrapped in crisp nori, every element came together in a harmonious, handheld bite that felt both indulgent and thoughtfully crafted. It’s the kind of dish that showcases just how exciting and refined vegan sushi can be.

Dan Dan Noodles

The Dan Dan Noodles were pure comfort—rich, warming, and deeply satisfying. The szechuan-spiced kamut noodles had a wonderful chew, soaking up a luscious coconut milk sauce that was both creamy and complex. Layers of sesame added a nutty depth, while the gentle heat from the spices built slowly, creating that signature Dan Dan warmth without overpowering the dish. Fresh cilantro brought a bright, herbaceous lift that balanced the richness beautifully. Each bite felt cozy and indulgent, with flavors that lingered in the most comforting way. It’s the kind of dish that wraps you up, especially on a chilly evening, delivering both bold flavor and a sense of familiarity in every forkful.

Carrot Olive Oil Cake

The vegan carrot olive oil cake was the perfect ending to the meal—thoughtfully balanced, beautifully spiced, and utterly satisfying without feeling heavy. The cake itself was incredibly moist, with warm spices that added depth and a subtle complexity rather than overwhelming sweetness. The olive oil gave it a delicate richness, while the tahini maple frosting brought a nutty, lightly sweet creaminess that complemented the cake perfectly. A sprinkle of walnut brittle added just the right amount of crunch, creating a lovely contrast in texture. Paired with a scoop of silky vanilla ice cream, the dessert felt indulgent yet refreshingly light, leaving you content rather than weighed down. It was a refined take on a classic, showcasing how vegan desserts can be just as nuanced and satisfying—if not more so—than their traditional counterparts.