By Cinda Chavich
Victoria now has it’s own Virtuous Pie, a plant-based restaurant featuring handcrafted pizzas topped with house-made nut- and soy-based cheeses, vegan cocktails and nut milk ice creams.
The trend to vegetarian, vegan and vegetable-forward dining continues, whether for ethical, environmental or health reasons, or just because vegetables are delicious. Now an outpost of Vancouver’s Virtuous Pie has entered the Victoria food scene with handcrafted pizzas topped with house-made nut- and soy-based cheeses, Italian-inspired small plates and vegan “ice cream” by the cone or the pint (salted caramel fans won’t be disappointed).
From classic Margherita pizza with tomato, basil and cashew mozzarella to a spicy cauliflower pie, featuring crispy floret “wings” and “blue cheese” sauce, there’s lots to try. Roasted Brussels sprouts are topped with plant-based Parmesan, and warm potato salad is served with tiny tomatoes, arugula and a slab of their convincing tofu-based feta.
Virtuous Pie even created a vegan cocktail list. Its creamy Shaft, designed in honour of the classic Victoria drink, combines boozy coffee flavours with creamy nut and coconut milks.
This article is from the March/April 2020 issue of YAM