30 Minneapolis restaurants rated for coeliac, vegan, halal, kosher, and major allergens. Every tier backed by cited sources.
The venue is 100% vegan, which also covers vegetarian. Multiple sources explicitly label it as 'all vegan' and '100% plant based'. Everything on the menu is vegetarian.
Atuvava Bakery is a dedicated gluten-free bakery run by coeliacs. The kitchen is 100% gluten-free with no gluten or wheat-containing items on the premises, confirmed by the owner, the venue's website, and multiple community reports. Staff are knowledgeable and will check ingredient cards for other allergens upon request. This is one of the safest options in Minneapolis for coeliac diners.
Separate gluten-free menu and a dedicated fryer. Staff are knowledgeable and will check with the chef about cross-contamination. The kitchen is shared, so the venue is not a dedicated gluten-free facility. Call ahead to confirm your specific needs.
The entire menu is vegan, making it a reliable choice for vegan diners. All items are plant-based, and the venue describes itself as a vegan butcher shop.
Hard Times Cafe's own Facebook page and Wikipedia article describe it as a worker-owned vegetarian cafe that has operated since 1992. A personal blog calls it all-vegetarian with vegan options, and multiple HappyCow reviewers confirm that the menu contains many vegetarian and vegan items. The cafe is structurally designed as a vegetarian restaurant, though shared equipment is used for both vegetarian and vegan dishes. A dedicated vegetarian kitchen makes this a strongly trusted choice.
The restaurant's name and brand are built around vegan cuisine. The official menu labels dishes as VG (vegan) and V (vegetarian). Multiple vegan items are listed, and the cuisine is traditionally plant-based Ethiopian. The venue appears to cater primarily to vegans and vegetarians.
Every dish on the menu is 100% vegan soul food, automatically making it suitable for a vegan diet. Chef Louis Hunter designed the restaurant around plant-based cooking, so cross-contamination from animal products is not a concern.
The entire menu is 100% plant-based, with no animal products used in any dish. The scratch kitchen is fully vegan, so cross-contamination with animal products is structurally impossible. No dairy, eggs, or other animal-derived ingredients are present.
The venue states all food is always gluten-free, and third-party sources tag it as 100 percent dedicated gluten-free. Multiple celiac diners report safe experiences. No accreditation, but the kitchen appears to be entirely gluten-free. Cross-contamination details should be confirmed with staff if highly sensitive.
Hen House Eatery offers gluten-free preparation on most menu items for an extra charge, and all dressings are made with gluten-free ingredients. However, the kitchen has inconsistent cross-contact controls: some reviews report a dedicated grill and separate prep area, while others note the griddle no longer has a gluten-free section, and there is no dedicated fryer or waffle maker. Several diners with coeliac disease report getting sick here. Ask your server for the day's dedicated equipment status before ordering.
Menu marks several items as gluten-free-friendly, but the kitchen is shared and the venue explicitly states it is not a GF-certified facility. A crowdsourced directory claims a dedicated gluten-free fryer and trained staff, but the official site does not confirm dedicated equipment. Cross-contamination risk is acknowledged. Confirm with staff before ordering.
112 Eatery provides a separate gluten-free menu upon request. Staff understand the difference between coeliac disease and a dietary preference and take extra precautions when informed. However, the kitchen is shared. There is no dedicated fryer, and pasta is boiled in the same water, so cross-contamination risk is real. One community diner reported a glutening despite careful handling. A colour-coded allergen menu is available.
Menu clearly labels vegan options (Impossible Bolognese, vegan pizza) and staff are reported to be aware of vegan dietary needs. Served from a shared kitchen; cross-contamination risk is not documented. Suitable for vegan diners comfortable with shared prep.
The event/banquet menu clearly marks items as VG (vegan), including Overnight Chocolate Chia Pudding and Scrambled JUST Eggs. The regular Tullibee menu lists a Vegan Breakfast Sausage and non-dairy milk options. No dedicated kitchen or fryer is mentioned, so cross-contact with animal products is possible. Best for vegan guests who are flexible about shared preparation.
Vegetarian items on the dinner menu carry a V mark. The kitchen is not dedicated to vegetarian preparation. A dedicated tag for vegetarians appears in the menu's coding, meaning the venue labels dishes clearly. Shared equipment and kitchen space make cross-contact possible, as with other allergens. The labelling provides a reliable starting point.
Alma offers a vegan prix fixe dinner menu and staff proactively accommodate vegan requests, for example by substituting olive oil and vegan breads. Options are available upon request. The kitchen is shared, but staff are attentive.
stockA separate vegan menu is available with clearly labelled vegan items, including a Vegan Gyro and other dishes. The kitchen is shared, so cross-contamination with animal products is possible. Staff are reported to be helpful with adjustments.
Bar La Grassa offers a separate gluten-free menu, with items marked GF and including homemade gluten-free pasta. The kitchen has a dedicated pot and water for gluten-free pasta, along with some dedicated equipment, but the grill is shared for items like GF bread. Staff are reported as knowledgeable about coeliac needs and will clean surfaces or change gloves. However, the venue is not a dedicated gluten-free facility: shared equipment and a shared grill create cross-contact risk, and one symptomatic reviewer reported being glutened after multiple safe visits. The online ordering menu marks several items clearly as GF or not available GF, but the official menu page lacks allergen labels. A separate PDF allergen guide is linked but not scraped. Call ahead to confirm current practices for coeliac safety.
The official menu labels several items explicitly as (Vegan). A whole 'Yeah Vegan' section includes dishes like the vegan fritter burger, guacamole, yellow rice & beans, and chocolate pudding. The kitchen is shared with meat and egg items, and there is no mention of dedicated prep areas or fryers. The chain is meat-forward with rotisserie chicken and catfish, so cross-contact risk should be discussed with staff.
Vegan options are clearly marked on the menu. Staff can accommodate vegan requests in a shared kitchen. No reports of issues, but no dedicated vegan preparation area.
Vegan options are clearly marked on the menu. Shared kitchen with non-vegan items; staff awareness varies but menu labeling helps.
Multiple menu items are vegetarian or can be adapted, and the menu includes a vegetarian icon. Staff knowledge about dairy content is noted. A shared kitchen with meat and fish is standard, but the venue is generally accommodating for vegetarian diners.
Menu items are clearly marked gluten-free (GF). A FindMeGlutenFree listing notes a 'GF Menu' and staff who put an alert on any order. However, the kitchen is shared. No dedicated equipment or separate prep area is mentioned. A cross-contamination risk exists. Guests with coeliac disease should confirm with staff.
Menu items are marked as vegan or vegetarian. Staff can advise on plant-based dishes. The shared kitchen has no dedicated equipment noted; cross-contamination with animal products is possible.