Bouldin Creek Cafe: What’s Vegetarian Editorial Review

Bouldin Creek Cafe has fed South Austin since 2000, and its kitchen cooks no meat or fish. Cooks here use eggs, cheddar-jack, feta, gruyere, and Swiss, and a printed note says every item is vegan or can be made vegan. Some dishes contain coconut, so ask your server. The owners are women, and you can order handcrafted coffee drinks with your meal.

Breakfast runs all day. That’s the main draw. Predictable Breakfast ($10) pairs eggs or tofu with a herbed potato hash cake and toast. Lo Maximo ($13.50) tops eggs or tofu with cheddar-jack or vegan cheese and comes with beans, avocado, lettuce, tomatoes, and tortillas. Zucchini Migas Plate ($13) scrambles zucchini with tortilla chips and a pepper purée. Until 4pm, the Renedict ($13) stacks tofu bacon and spinach on grilled ciabatta under vegan hollandaise. Potato Leek Omelet ($14.50) arrives with gruyere or vegan cheddar, and the breakfast tacos include a Chorizo Taco made with house-made veggie chorizo.

Lunch and dinner lean on big salads, sandwiches, and entrees. Veggie Royale ($14) is a veggie burger on grilled ciabatta, and Wanna-B.L.T.A. ($13) uses house-made tofu bacon with avocado. Tofu Broccoli Salad ($12.75) carries a staff favorite tag. Massaman Jackfruit Curry ($13), Fajitas Ricas with portabello mushrooms, and South Austin Stir Fry ($15) round out the entrees. Starters include chips with house salsa ($5, with one free refill), a vegan queso built on cauliflower, tahini, and oats ($8.50), and a chipotle-pecan pesto ($9). Dinner specials after 5pm have included a Bulgogi Bowl made with pea protein and a Vegan BBQ Plate of smoky tempeh strips. Lunch specials from 11am to 3pm have included McFib, a tempeh sandwich with creamy slaw, and a Ruby Reuben built on marinated beets.

The cafe posts a rotating weekly schedule. For the week of November 1, it listed Ball Park Nachos on Monday, Frito Pie Night on Wednesday with vegan black bean quinoa chili, La Doña grilled cheese on Thursday, and a Friday Spaghetti Dinner with vegan Bolognese and half-off wine bottles.

Every dessert is vegan. Blueberry-Lavender Pie ($6.75) sits on the list next to Carrot-Pumpkin Cake and a Chocolate Brownie. Coffee comes from the local roasters Barrett’s and Wild Gift, and bottomless brewed coffee costs $4. You can also order house-made lemonade, local beer, wine, and mimosas. The cafe’s website lists happy hour Monday through Friday from 3pm to 6pm, while the printed menu says 3pm to 5pm, so confirm the end time. The printed menu adds half-off appetizers and discounted drafts for dine-in guests.

Doors open at 8am every day. Sunday through Thursday the cafe closes at 10pm, and Friday and Saturday it closes at 11pm. It shuts for Thanksgiving, Christmas Eve, and Christmas. You can join the waitlist, order online, buy gift cards, and book catering on the website. The cafe also takes catering inquiries at [email protected], with taco, bagel, granola, scramble, and sandwich packages. If you have a food allergy, call before ordering. The cafe posts an allergen guide on its site, and gluten-free bread costs $2 extra.

Go on a weekend morning, put your name on the waitlist, and order the Lo Maximo with a latte.