With food allergies on the rise and more and more Omahans paying closer to what they’re putting in their bodies, food transparency has become all the more important at restaurants. And you’ll be hard pressed to find many Omaha restaurants more straightforward than Veg.Edible.
This Benson restaurant (2740 N 61st St) serves a menu that’s completely vegan, gluten-free, and nut-free, with soy-free options available. While there’s a savory menu full comfort food like burgers, loaded fries, and bowls, Veg.Edible’s assortment of baked goods—cakes, cookies, cupcakes, and more—has gained a cult following.
Co-owner Stacie Van Cleave said she commonly sees kids and parents stop into the store, and the child is immediately drawn to the pastry display case, only to be discouraged because a nut or gluten allergy typically prevents them from eating that type of food. But when the parent tells them that they can in fact pick out whatever they want, Veg.Edible becomes a community-connecting force for good.
“That’s my why. That’s why I work 80 hours a week,” Van Cleave said on the Restaurant Hoppen podcast.
Van Cleave learned the hard way just how difficult it is for those with food allergies or sensitivities to eat out. She and her partner and co-owner Matt Hyde are also vegan, and finding safe dishes that complied with their lifestyle choices made dining in restaurants more of a joy than a pleasure. So they sought to create a place where diners didn’t have to worry about what’s in their food or if it’ll make them sick. Veg.Edible’s owners will happily explain every dish and how it’s cooked, giving guests not only a fantastic meal, but also peace of mind.
“Eating out is a staple in our lives,” Van Cleave said. “And if you have nowhere you can go where you can eat and you won’t get sick, it’s really hard. So I always wanted a place where people could come. They know what’s in the food. They can ask as many questions as they want with no hesitation and no judgement and enjoy some good food.”
Veg.Edible also fights hard to avoid cross contamination and has dedicated ovens, fryers, and griddles.
But Veg.Edible isn’t solely for those with food sensitivities. Hyde and Van Cleave designed the menu to be delicious as it is safe. From the Gouda, a Beyond burger topped with french fried onions, BBQ sauce, garlic parmesan aioli, and smoked gouda cheese, to the Garbage Plate, a customer favorite that tops a bed of crispy tater tots with Beyond beef, baked beans, macaroni salad, and ketchup, each dish is intended to deliver maximum flavor.
The space only has a few tables, so the majority of Veg.Edible’s business is takeout or through online orders. But when people visit, they’re likely to be tempted by one of the sweet treats proudly displayed in the pastry case.
Van Cleave wasn’t sure if Omaha was ready for Veg.Edible, which started as a pop-up in 2019 before opening its brick and mortar space in 2023. But the restaurant has built up an ardent fan base, and being able to serve customers who thought their days of eating burgers or cookies were long gone makes the long hours and hard work worth it.
“The feedback from Omaha has been overwhelmingly wonderful,” Van Cleave said. “We would not be here without our supportive community. We have regulars that eat here literally five days a week. We see them twice a day sometimes.
“When you don’t have any other options or those options may not be as safe, we’re ready to welcome you.”
