Plant Based at Sunnybank: Where to Eat Well Without the Meat

A sushi train is an underrated option for vegetarian eating, because you can see exactly what you are picking up rather than interrogating a menu. Sushi Edo sits in the heart of Sunnybank Plaza with a marble counter wrapping around its train, and there is always a steady rotation of vegetarian plates moving past. The avocado and grilled cheese nigiri is the one to watch for, combining creamy ripe avocado with warm grilled cheese for something richer and more interesting than a standard avocado roll. Beyond that, look out for cucumber rolls, inari pockets and vegetable maki, and if what you want has not come past, ask the chefs to make it fresh. The wider menu also runs to udon noodle soups and other cooked dishes, so there is more to work with than the train alone. Ordering happens through an iPad at every seat, which makes it easy to check what is in something before you commit.

Sushi Edo

Tucked away behind Sunny Park on McCullough Street, Yori runs a tight donburi menu where every bowl gets the same care, and the vegetarian option is no exception. The Eggplant and Mushroom Don is built on savoury mushroom rice and topped with eggplant that has been braised in tare, that sweet and salty Japanese glaze that turns eggplant meltingly soft and deeply flavoured. It is the kind of dish that demonstrates why eggplant is so beloved in Japanese cooking, silky and rich in a way that never feels like a compromise. Pair it with a side of shio kombu salad, cucumber and tomato tossed with savoury kombu, for something fresh alongside. The counter service format keeps things quick, and the whole thing arrives looking every bit as considered as the meat options beside it on the menu.

Yori

Vietnam Corner is best known for the glistening roast ducks hanging in its window, so it surprises people to learn how well it does vegetables. The deep-fried salt-and-pepper tofu is the standout: cubes of tofu fried until the outside turns golden and lightly crisp while the centre stays soft, then tossed with salt, white pepper, chilli and spring onion. It is savoury, moreish and exactly the kind of dish that converts tofu sceptics. Alongside it, order the stir-fried lo han vegetables, a classic Buddhist-inspired dish that brings together a mix of vegetables, mushrooms and fungi in a light savoury sauce. Lo han vegetables have deep roots in Chinese vegetarian cooking, traditionally prepared for temple meals, and Vietnam Corner’s version is generous and well balanced. Order both to share, and you have a proper meal without touching the barbecue section of the menu.

Vietnam Corner

David’s Noodle and Hot Pot is a Sunnybank favourite for malatang, and while their standard broths are chicken- and beef-based, they also offer dedicated vegetarian and vegan broths, which is not something every malatang spot bothers with. The process is the same as any visit, pick your ingredients from the fresh selection, have them weighed and paid for at the counter, then choose from seven different soup bases. Load up on tofu, mushrooms, leafy greens, lotus root and noodles, then decide how numbing and how spicy you want it. If you would rather skip the soup entirely, ask for the spicy dry pot version, where your ingredients are stir-fried directly with Sichuan pepper and dried chilli instead of simmered. The flavour is more concentrated and intense, and it works beautifully with vegetables and tofu that can stand up to the heat.

David’s Noodle and Hot Pot