Tucked away on a quiet side street in central Ljubljana, I stumbled upon Veganika on my way to my accommodation. A quick Happy Cow search confirmed it's fully vegan, and the photos of tempeh dishes keep calling my name, from beyond the screen. I made a mental note to return.
It's Wednesday. The two or three outdoor tables in front of Veganika are already taken, so I step inside. I’m greeted by a goddess-like hostess with a cheeky fringe and a contagious smile. She kindly invites me to sit at what seems to be the nicest table in the whole restaurant.
Design that soothes the soul
The brick wall cuts off about halfway to make space for a cozy little booth, outlined by a wooden frame painted in bold red. I really love the way that bright red pops against the cool gray concrete in the background. I slide onto the bench, a black rectangular cushion under me, and lean back against three colorful pillows — two with flowers and one bright yellow. I hang my tote bag on one of the two black chairs surrounding the wooden table. It’s a lesson in harmony through contrast: square meets circular, muted tones play against bursts of color, rough brick softens next to warm wood. Every detail is intentional, vibrant yet minimalistic.
I also start to notice other design elements. The wood-patterned flooring mimics brick in some areas. Thick black pipes cut across the softly arched cream ceiling, supporting the filament bulbs completing the industrial-chic aesthetic. Here and there, real plants sit in big pots, plastic ones rest on shelves, and a few carefully chosen accents — a painting, a vase with dried flowers, a candle — add warmth.
The space I’m in has a couple more wooden tables, each surrounded by several chairs. Just across the way—separated by a few columns and a small step down—there’s another cozy area with two more tables and a long sofa running the length of the wall. The restaurant is medium-sized, but it feels open and airy, exactly the kind of vibe I love.
You can’t always have it all
The waitress who greeted me brings over a glass of water along with the menu, and then breaks some sad news — they’re out of tempeh. That means a few dishes are off the table entirely, and others can be made with tofu instead. I probably would’ve gone for the tempeh steak with pea purée. But now I have to pivot to the SOBA 103 — a classic noodle bowl with various toppings, minus the tempeh.
It doesn’t take long for the food to arrive. I can tell right away it’s going to be a challenge — the portion is generous, to say the least. It looks decent, though not exactly mind-blowing: toasted peanuts piled up in the center, surrounded by edamame, tofu, kimchi, and spinach. First things first, I taste the peanut sauce from the small bowl on the side, just to make sure it’s not too spicy. It’s smooth and sweet, with a subtle chilli aftertaste. So I go ahead and pour about half of it to cover almost everything on the plate, then I dig in.
The first bite surprises me with something super crunchy and flavorful — probably crispy onion flakes. I head for a piece of tofu next, still thinking about the tempeh. It’s firm and crispy on the outside, which makes me assume they baked it after coating it in tapioca flour or some kind of starch. On its own, it’s completely bland — no seasoning at all. But when mixed with the other ingredients on the plate, it fits in nicely. I dive deeper for some noodles and pair them with a bit of kimchi — and the combo actually catches me off guard in a good way: the kimchi is cold, the noodles are warm. Luckily for me, their in house-made kimchi is only moderately spicy, which means I can actually enjoy it. The spinach and edamame bring a fresh note, and the black sesame seeds add a nice visual contrast. Way too late, I stumble across the seaweed, tucked away on one side of the plate. They combined both the bright fluorescent-like Wakame and the dark green Kombu. I try to get a bit of everything on each forkful, and when I do — I get a well-orchestrated blend of flavors and textures.
SOBA 103 feels like an ode to variety, bringing to the plate a whole spectrum of textures— the crunch of peanuts, onion flakes, and tofu pieces contrasts with the elasticity of the noodles, the tenderness of the seaweed, and the smoothness of the sauce. It also delivers a full range of flavors: the sweetness of the peanuts is complemented by the sour notes of kimchi and seaweed; the spiciness and umami come through in the kimchi as well, while the peanuts round everything off with a touch of saltiness for perfect balance.
Just as I suspected, the portion turns out to be too big. I also totally misjudged the proportions and ran out of noodles near the end. And even though I hate wasting food, I have to leave a few bites behind or else I might pop. Honestly, I feel like a slightly smaller bowl would’ve been perfect... but hey, don’t come for me, all you big eaters out there!
Full to the brim, yet dessert still whispers
As she clears my plate, I ask the waitress about dessert. Between the daily cheesecake and the strawberry something, she suggests the second — if I am up for trying something different. Of course I am. Always!
On a bed of whipped frosting made with non-dairy cream, the strawberries are lounging like they own the place, topped with a handful of crushed hazelnuts. All around, there’s a greenish liquid — mint-infused oil, as I correctly guess.
I take a spoonful of the cream. Can’t exactly say why, but the taste doesn't quite do it for me. It reminds me of those artificial flavoured plant-based cream and cheese substitutes. Thankfully, it isn't too sweet and has a really light, airy texture. Paired with the fresh strawberries and the brown sauce, it actually works out okay. The waitress discloses the nature of the brown sauce: a sweet and tangy balsamic reduction. Although unusual for a dessert, it is absolutely necessary to cut through all that fat.
All things considered, I think I'd come back. Not necessarily for the exact dishes I tried — cause they didn’t blow me away. But the flavor and texture combinations are adventurous, balanced, and thoughtful and the service is warm and attentive. And, I must confess that, above all, I still want to try that tempeh steak.
