So Radish–Recipes, Tricks and Bit of Nostalgia from Colorado’s #1 Raddest Vegan Restaurant

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Hey friends! As many reading this may already know, So Radish, known by many as one of Denver’s best vegan restaurants, closed its doors in November 2023. For those who might not be familiar, So Radish was a wonderful vegan haven in the Northwest Denver area known for its funky vibes and mouthwatering, made-from-scratch comfort food.

In this article, I’ll link to the recipes that have been posted so far and answer some frequently asked questions. As more recipes get posted, and more questions roll in, I’ll continue to add to this article to keep it as informative as possible. Please feel free to use the Table of Contents below to navigate and follow me on Instagram at @we_make_pretty if you don’t want to miss any of the recipes!

The End of an Era

It’s difficult to watch this journey come to an end after pouring my heart into it for years. From the initial planning stages to developing menus, sourcing ingredients, and navigating the challenges of operating a restaurant during covid, So Radish has been a labor of love. 

There have been moments that stand out. Seeing my Fried Cauliflower Tacos featured on the cover of 5280 Magazine in October 2021 was a huge honor. And, being voted the Best Vegan Restaurant in Westword’s Best of Denver 2022 highlighted the collective effort of the amazing team who brought their passion and dedication to So Radish. 

While the restaurant chapter may be closed, a new one is just beginning. While many people, including myself, were disappointed to see So Radish close, hopefully many will enjoy the chance to make some of their favorite dishes at home.

To those who’ve supported So Radish, thank you for being a part of this extraordinary adventure. Here’s to the memories, the flavors, and the community that made So Radish truly rad.

So Radish Recipes

Most of the recipes I’m posting on this site will be my own creations, along with a few recipes I worked on in collaboration with other recipe creators. There are a couple of exceptions, like our cornbread, that I am posting with permission from the person who created the recipe. 

As for other recipes owned by the restaurant, at this time I will only be posting recipes for a handful of toppings that go along with other dishes. Among the popular recipes that will be absent from my website are the hollandaise, mac sauce and biscuits.

Fried Cauliflower Tacos
These Fried Cauliflower Tacos were one of the most popular dishes from So Radish. Try them with Poblano Ranch and Pickled Red Onions, as they were served at the restaurant, change them up with your own topping ideas, or serve the fried cauliflower as an appetizer with your choice of dipping sauce.
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Rosemary Ginger Margaritas
With wintery notes of rosemary and ginger, combined with summery citrus flavors, the Rosemary Ginger Margarita was one of So Radish's most popular cocktails year round. Whether you're enjoying it with tacos or a gourmet cheese platter, it effortlessly complements a variety of dishes.
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Snickerdoodle French Toast
Straight from brunch: Snickerdoodle French Toast was one of So Radish's all-time best-selling brunch items. Top it with Apple Compote for the ultimate breakfast sweet!
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Mushroom Cheesesteak
Packed with veggies and plenty of protein, this incredible sandwich was one of So Radish's most popular menu items, battling it out for first place with our Meatball Sub and Burger of the Month.
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Left: Kale Pesto Gnocchi, with locally made chickpea tempeh from Little House of Tempeh and Pappardelle’s vegan/gluten-free gnocchi. | Right: BLT Sandwich made with Umaro Seaweed Bacon on a potato rosemary roll from Bluepoint Bakery

Seaweed Bacon 

Starting in spring 2023, the vegan bacon we used at So Radish was Umaro seaweed bacon. It’s primarily distributed to restaurants. There are a few places you can buy it online, but it’s on the pricey side. They’re still a fairly new company, so hopefully that will change at some point in the future.

Gluten-Free Bread

If you’re looking for a great gluten-free bread option in the Denver area, try Deby’s! We used their vegan burger buns and hoagies for our burgers and sandwiches.


For the balsamic tempeh in our Kale Pesto Gnocchi and Sweet & Savory Tempeh Bowls, we used the Chickpea Tempeh from Little House of Tempeh in Fort Collins. As of the time that I’m writing this, you can find their products at Natural Grocers and through Pinemelon.


Our delicious Gnocchi was made locally by Pappardelle’s. (Careful–they make two gluten-free versions, but only one of them is vegan!)


While they are made with Beyond Burger, our meatballs weren’t  the Beyond Meatballs. We actually made them from scratch by mixing in a combination of gluten-free breadcrumbs, Italian seasonings and mushrooms sautéed with red wine. I can’t provide the exact recipe, but playing around with a combination of these ingredients should yield  some pretty tasty results! Add them to a hoagie and top with vegan mozzarella and your favorite marinara sauce, and you’ve got a pretty tasty sandwich.

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