Plant-Based Bounty
Written by Caitlin White | Photography by Seth Epstein (Portrait)
Dalan Moreno
The restaurant’s culinary orientation is clear from its name—RASCAL’S VEGAN—but owner and chef Dalan Moreno’s commitment to that dietary regimen goes beyond a foodie trend. It’s literally inked on his skin with an all-caps neck tattoo. Partly influenced by punk culture, Moreno converted to veganism at the tender age of 15. Since then his mission has been to make vegan cooking authentic, accessible, and affordable.
For years, Rascal’s existed as a series of pop-ups and residencies in other spaces, but it has settled into a permanent home next to Third Window Brewing. With handmade scratch tortillas and classics like al pastor tacos (made with seitan) or a (soy) asada crunch wrap with cashew crema, Moreno’s menus span breakfast, lunch, and dinner and hit on plenty of fast-food cravings with none of the guilt. Chef’s favorite: a fresh-baked torta smothered in red salsa and fried with house-made vegan chorizo, tofu cheese, and shredded lettuce. 432 E. Haley St., Suite A, Santa Barbara, 805-770-2478, rascalsvegan.com
