Recent social media posts
06/02/2026
the roasted seitan kabob.
we tear the scratch seitan by hand so those jagged edges catch the heat. it gets packed with cumin and a heavy mediterranean spice blend, skewered with marinated red bells, zucchini, yellow squash, and red onions, then roasted hard to force a deep char.
it’s anchored on a bed of saffron brown rice, and flanked by our scratch hummus and house pita.
it is an awesome, massive plate of food. it's on the menu, but limited. first come, first served.
05/18/2026
We're gonna open at 3:00 today. We've been here 5 years now and we're finally getting to painting the place 😂. It's going to look pretty good I think. It won't be done today but our crew needs the space to get ready. If you are hoping to hang out this Monday lunch we're super sorry but we will have regular hours the rest of the week.
Also I've got a page or two of our best specials yet, but I wanted to hold them back till we got all pretty first. So is def stay tuned for that. Come see us tonight or otherwise have a magical Monday.
05/01/2026
It's May 1st, we're gonna do quiche this month,that way we can change the flavors every day and make some cool stuff.
We're also gonna do kabobs, but that's another post.
So, this one's a chorizo poblano cotija quiche. We're going to do a pesto one tomorrow probably.
These will be first come,first serve. Thank you.
04/27/2026
the chocolate orange cake
dense chocolate orange crumb with an earl grey steep. chocolate frosting and finished with a massive hit of fresh orange zest.
this is spring chocolate.
04/24/2026
the lemon kiwi strawberry cake.
a dense lemon crumb, sharp citrus buttercream, and a heavy stack of fresh kiwi and strawberries.
this is going to go great with the new kabobs we're launching tomorrow.
04/19/2026
Today and tomorrow we're doing a chicken pesto sandwich and a strawberry piña colada cake along with all the other featured specials. Tomorrow we're doing some fun stuff with the Hi Fi setup. Okay that's it.
04/11/2026
the new GOAT salad is violently pretentious.
it’s reminiscent of the 90s: pure, unfiltered culinary arrogance from an era that took itself way too seriously.
we usually serve giant, scratch-made food you might find in a small town diner. we're not going to do this very often and it is unapologetically do***ey, but it's so damn good.
a base of fresh arugula piled with hot, griddle-charred red and golden beets. we took our house goat cheese, rolled it into medallions, and packed it with a dense herb crust. we pull it all together with a heavy ribbon of our tahini-poppy dressing, and then cap it off with some little scoops of scratch-made mustard seed caviar.
it is over-engineered, aggressively high-end, ridiculously good, and reasonably priced.
04/09/2026
the muffaletta burger.
you may or may not have heard of a muffaletta, i don't know, but it is magic.
it’s a seared house patty, hot shaved pastrami, and a heavy cap of melted provolone. then we bury it under a finely minced olive salad packed with castelvetranos, capers, and spicy giardiniera.
the sharp brine from those olives bleeds right into the warm pastrami and melted cheese. it’s a massive, gooey, savory stack that will make toes curl.
04/04/2026
if you’re looking for a nice Easter meal today, but you aren’t really feeling the whole bougie brunch scene, we’re here.
Just good food, no fuss, and the usual vibes by the tracks.
We’re open our regular hours all day Sunday.
03/23/2026
the sour apple tamarindo chili cake.
a super tart green apple cake packed with fresh grated granny smiths. stacked under a dense, earthy sweet tamarind buttercream. finished with a baked sour apple shatter and a heavy dusting of red chili.
sweet, sour, earthy, and spicy.
03/17/2026
the strawberry lemonhead cake.
a dense, heavy strawberry crumb stacked under a sharp, aggressive lemon buttercream. finished with a shattered-glass crunch of freeze-dried strawberries and crushed lemonhead candy.
it hits sweet, then it hits violently sour.
03/17/2026
the legendary hero bowl is resurrected.
brown rice, massaged kale, crispy roasted brussels, seared beets and carrots tossed in our legendary glory sauce. Showered in toasted pepitas, sunflower, and sesame, and kissed with pickled red onions and fresh herbs.
we've been asked to make this about twice a week every week for the last 5 years. we upgraded it a little bit. we hope you like it.
03/10/2026
cowboy bebop.
it’s a korean barbecue pizza with a gochujang ginger kbbq sauce, mozzarella, red onions, kale, and kimchi. we topped it with a grip of our hand torn seitan bulgogi beef for the extra yum, then finished it with toasted sesames and scallions.
a little heat, a little sweet, the right amount of funk, and the perfect amount of sizzling seitan beef.
limited run.
03/07/2026
pear ginger lime cake.
we used moonglade ginger beer—brewed right here in oceanside—to give this a sharp, carbonated lift. it’s built with diced bosc pears and finished with a heavy layer of ginger-lime frosting.
it’s a clean, acidic profile that hits the back of the palate.
we’ve got it on the counter today.
come get a slice if you want it.
also spring forward is Saturday night
09/02/2025
We are going to be doing some super cool origami workshops.
Class 1: the crane
Participate in the tradition on folding an Origami Crane to promote peace and increase community involvement in honor of International Peace Day.
Come by Eris Food on September 20 at 3pm, to learn to fold an origami crane to express a wish for peace.
Keep your crane or offer it as a gift of peace and friendship to others, potentially creating a smile and a new connection.
A $5 donation is requested, all donations go to Libby Lou's Safe Haven
11/19/2023
Only 30 hours left to experience the Firecracker Sando, and only 40 hours till we bust out our jerk steak tacos. Our team is busy getting our Thanksgiving preparations done . And we've got Tommy Kind & The Rogue Yogi's here at 1:00 today.
11/16/2023
This was cool to get on one of those Yelp lists. We are testing some new pizzas so come hang out, we've a got a lot of fun stuff planned this week and some cool.stuff this weekend.
10/18/2023
The incomparable TOMMY KIND & THE ROGUE YOGIS will be playing Sunday and rocking the patio. Come hang out and fill your belly and get something to drink.
07/22/2023
Our chorizo and jalapeno corn jam tacos are back. We are going to drop the chicken parmesan and lasagna next week again for an August run. Enjoy your favorites before we drop truly insane stuff this fall. Until then, Come hang out.
03/17/2020
UPDATE:: We will remain open but with limited service. We are offering 10% OFF all carry-out/togo orders - simply call in your order and choose pick-up or curbside delivery.
We also have pre-made, ready to go meals available for purchase too.. Buy a few and have meals in the fridge!
We want to make sure you and your family stay safe, healthy and are fed. This is HIGH stress time - sleep, proper nutrition and drinking LOTS of water are key.
Take care of yourself, be smart and let's look out for each other.
11/02/2019
Tonight!
Why are we sponsoring schools, aren't we supposed to be conserving elephants?
🐘
Elephants impose economic hardships on communities living nearby. Farmers are also parents and grandparents. Because education is something we all value, supporting pre-schools helps to build relationships and trust with communities so we can work with them on the longer-term goal of establishing livelihoods that are more compatible with having elephants next door.
🐘
Pubudu pre-school was part of the 2018 cohort. Thanks to sponsors from around the world and a grant from the US Fish & Wildlife Asian elephant conservation funds to the Udawalawe Elephant Research Project, we were able to provide desks and chairs, a water tank, and many many books.
📚
Learn more about community based elephant conservation at An EVEning with Elephants.
Tickets available now at:
trunksnleaves.org
🐘
November 2, 2019 5pm-7:30pm
EVE Encinitas:
575 S Coast Hwy 101, Encinitas, CA 92024
Address
575 S Coast Highway
Encinitas, CA
92024
To get to the vegetarian/vegan restaurant and cafe located on S Coast Highway in Encinitas using public transport, take the bus route that stops at the nearest bus stop. The closest parking area is available on the street near the restaurant if you plan to drive.
Opening Hours
| Monday |
10am - 10pm |
| Tuesday |
10am - 10pm |
| Wednesday |
10am - 10pm |
| Thursday |
10am - 10pm |
| Friday |
10am - 10pm |
| Saturday |
8am - 10pm |
| Sunday |
8am - 10pm |
Alerts
Be the first to know and let us send you an email when EVE Vegan Eats posts news and promotions. Your email address will not be used for any other purpose, and you can unsubscribe at any time.
What people say
Vegetarian and vegan restaurants have become increasingly popular in recent years, offering a wide range of delicious plant-based dishes that cater to all tastes. EVE Vegan Eats, located on S Coast Highway in Encinitas, is one such restaurant that stands out for its exceptional food and welcoming atmosphere.
EVE Vegan Eats has an extensive menu that features a variety of vegan and vegetarian options, including sandwiches, salads, bowls, and more. The restaurant uses fresh, locally sourced ingredients to create flavorful dishes that are both healthy and satisfying. Their Seaco Fysh Sando is a must-try item on the menu - it's made with the best SeaCo Catch fysh on the planet and served with salt and vinegar fries.
In addition to their regular menu items, EVE Vegan Eats also hosts events and drops new menu items regularly. From live music performances to special food offerings like the Buckaroo Banzai Sando or Krab Kake Sando, there's always something exciting happening at this restaurant.
Overall, EVE Vegan Eats is a fantastic choice for anyone looking for delicious vegan or vegetarian food in Encinitas. With its friendly staff, cozy atmosphere, and mouth-watering dishes, it's no wonder why this restaurant has become a favorite among locals and visitors alike.
