Real kitchens serving real food
In Bali, eating plant-based didn’t start with wellness cafés — it began in the kitchen.
Long before vegan menus and smoothie bars, Balinese families were simmering coconut milk with turmeric, steaming greens, and slow-cooking jackfruit into soft, rich curry.
This guide skips the Instagram cafés and steps into warungs — the small, humble places that fuel locals every day. No fuss, no branding. Just vegetables, spices, and flavours that stay with you long after you leave.
1. Warung Bu Mi – Canggu
The go-to nasi campur stop for everyone living or passing through Canggu.
Why go:
- A dozen+ plant-based lauk every day
- Build-your-own plate
- Cheap, fast, always tasty
Standouts: urap, sambal tempe, sayur lodeh
Price: 15k–35k
Atmosphere: loud, busy, very Bali
2. Warung Teges – Peliatan (Ubud)
A quiet spot where locals — not influencers — eat vegetarian.
Why go:
- Pure Balinese cooking
- No menu — choose from the display
- Deep flavour, no pretence
Standouts: jackfruit curry, gado-gado, stir-fried greens
Price: 20k–30k
3. Warung D’TEPI SAWAH – Tabanan
A roadside treasure worth leaving the main road for.
Why go:
- Big vegetarian portions
- Javanese & Balinese flavours
- Loved by drivers, builders, farmers — real local crowd
Standouts: tofu curry, tempe orek, sayur nangka
Price: 15k–25k
4. Warung Oka — Near Goa Gajah
A small, family-run spot close to the cave temple.
Why go:
- Feed both vegetarians and non-vegetarians
- Veg options always fresh & plentiful
- Great post-temple fuel
Standouts: fried tempe, tofu curry, mixed veg sambal
Price: 20k–35k
5. Sayur Bali — Across the Island
This isn’t one place — it’s a way of eating.
What it means:
- Vegetables cooked with spice pastes
- Coconut, herbs, roots, banana stem
- Nourishing by nature
What to order when you see it:
• Urap (coconut-dressed greens)
• Lawar sayur (ask for veg-only)
• Jukut ares (banana trunk soup)Price: 5k–25k
Where found: Pasar pagi stalls, small unnamed warungs, rice field canteens
