True Vegan has been serving Poinciana Park II since 2012, when Chef Rahein Jones opened it as one of the earliest vegan restaurants in the area. The approach is casual and all-day, built for takeout as much as sitting down.
The kitchen makes its own proteins in-house — sprouted, dehydrated, and prepared from scratch — with a stated rule of no soy, no gluten, and no processed fake meats. That shows up across the menu: Vegan Fried Chicken made from jackfruit and cauliflower, a jackfruit sandwich, a Shrimp Cocktail using vegan shrimp, and a House Tuna salad finished with a signature TLC dressing. Curry Plantain, a Falafel Burger, quinoa-pasta Mac & Cheese with tapioca cheese, and a Grilled Chicken Pasta Salad round out a menu built entirely from plants standing in for the familiar.
The kitchen makes its own proteins in-house — sprouted, dehydrated, and prepared from scratch — with a stated rule of no soy, no gluten, and no processed fake meats. That shows up across the menu: Vegan Fried Chicken made from jackfruit and cauliflower, a jackfruit sandwich, a Shrimp Cocktail using vegan shrimp, and a House Tuna salad finished with a signature TLC dressing. Curry Plantain, a Falafel Burger, quinoa-pasta Mac & Cheese with tapioca cheese, and a Grilled Chicken Pasta Salad round out a menu built entirely from plants standing in for the familiar.