Want plant-based meals in Macon area? Here’s where to go for vegetarian, vegan food

The idea for this story came from a reader suggestion in our online survey regarding The Telegraph’s food coverage in Middle Georgia. Got an idea or feedback? Let us know here.

If you have a plant-based diet, eating out can be a challenge. Many restaurants offer little to no options for vegans and vegetarians, turning what should be a fun meal out into a headache.

However, there are plenty of restaurants welcome herbivores with open arms, including many in and around Macon. Here’s our list of spots and selections around Middle Georgia that cater to vegans and vegetarians.

Grow

Grow, off Riverside Drive in Macon, offers a seasonal selection crafted from locally sourced ingredients with plenty of plant-based fare.

I tried the spring vegan bowl off Grow’s vegan menu. The roasted carrot hummus provides a smoky base alongside the earthy flavor of quinoa, and the cucumber salad and fresh strawberries and blueberries make every bite light and refreshing.

I also sampled the spring blueberry flatbread pizza. While not vegan, the pizza is meat-free with fluffy, orange-infuse ricotta that pairs perfectly with the carmelized blueberries. Pickled red onions and basil sprinkled on top add a touch of savory for a photo finish.

Chico & Chang

If you keep going north on Riverside Drive, you’ll arrive at Chico & Chang, a Korean-Mexican fusion restaurant near Tom Hill Senior Boulevard. Chico & Chang offers a large selection of vegetarian options in addition to more traditional fare.

I started with veggie and tofu tacos. The veggie tacos are stuffed with a savory collection of vegetables including carrots, lettuce and cucumber dressed with cheese and yum yum sauce. The tofu on the taco was crispy on the outside and soft on the inside, and also came with cheese and yum yum sauce. Both tacos can be made vegan upon request.

In addition to the tacos, I ordered the teriyaki tofu. Like the tacos, the tofu was fried to perfection. The teriyaki sauce gave the dish a savory-sweet flavor without making the tofu soggy, and the vegetables alongside the dish were tender and caramelized.

Cook-In-Pot

Cook-In-Pot off Pine Street in Macon is an Indian restaurant offering traditional, vegetarian-friendly favorites.

I opened with a plate of mixed pakora — a clump of potatoes, carrots and onions covered in spiced chickpea batter and deep fried. The pakora perfectly balanced a crunchy bite with the soft, savory veggies inside.

After my appetizer, I ordered the chana masala, a vegetarian curry featuring chickpeas in a savory tomato sauce. The chickpeas were melt-in-your-mouth soft and the sauce was warm and spicy. It paired nicely with a hunk of the freshly baked naan.

Verus Vine Plant Based Kitchen

Verus Vine Plant Based Kitchen in Byron, off Interstate 75, is the newest restaurant on this list. It just opened in May. It’s also one of the few restaurants in Middle Georgia to serve exclusively plant-based dishes.

I started by sampling the curry jackfruit stew. Reminiscent of Caribbean fare, the broth was thick and hearty with a kick of heat. The jackfruit was tender and tasted nearly identical to the pork it’s meant to substitute.

Next, I had the Verus power burger, a burger made with an oat patty, cashew cheese, sprouts, lettuce and a freshly baked bun. This was my first time trying an oat patty, and the taste and texture was on par with a high-end smash burger. The vegan cheese had all the richness of traditional cheese with none of the dairy, and the bun was fluffy and warm to top it off.

Sushi Thai

Sushi Thai on Watson Boulevard in Warner Robins offers Japanese and Thai food with plenty of vegetables.

I started with a new menu item, the dynamite fried mushrooms. The mushrooms were crunchy and crumbly with a meaty inside. The sauce drizzled on top gave each bite a jolt of sweet heat.

Next, I ordered the vegetarian roll, which is asparagus, carrots, cucumber and scallions wrapped in seaweed and sticky sushi rice. Each bite was refreshing with a great crunch and paired nicely with soy sauce and a shred of ginger.

This story was originally published June 5, 2025 at 9:12 AM.