Rays Vegan Soul turns soul food classics into fully plant-based versions, built by Chef Ray, described on the restaurant's own site as its creator and "plant-based alchemist." The kitchen avoids five of the most common allergens — gluten, soy, dairy, eggs, and peanuts — using gluten-free whole grain flours in its baked goods and nondairy milks like coconut, almond, hemp, rice, teff, and cashew in place of dairy. Ingredients are organic when possible.
Beyond the core menu, the restaurant runs Soul to Go, a Sunday pop-up and market format, and offers private event catering for guests who want their favorite dishes reworked into plant-based versions.
Beyond the core menu, the restaurant runs Soul to Go, a Sunday pop-up and market format, and offers private event catering for guests who want their favorite dishes reworked into plant-based versions.