This Sister-Run Vegan Restaurant Is Bringing Sunshine to Los Angeles

Sandwiched between the Hollywood Hills and the beaches of Venice, tucked in an unassuming strip mall in Culver City, CA, Hey, Sunshine Kitchen’s sunset-colored signage welcomes guests into a plant-based eatery that’s as warm and inviting as its name suggests. Smiling patrons pore over their meals while lively conversations ripple across outdoor seating underneath the warm Southern California sun—a testament to the eatery’s allure as a vibrant community hub. Colorful native poppies in outdoor planters bobbing in the breeze are a precursor of what awaits inside: a cheerful space designed to uplift both the body and spirit.

RELATED: Plant-Based Paradise Hey, Sunshine Kitchen Is the Number One Women-Led Restaurant on Yelp

James Michael Juarez

Bright beginnings

Sisters Heather Golden Ray and Jenny Engel, the duo behind this fast-casual hot spot, have been on a mission to make plant-based eating more accessible for more than two decades. Before opening their first-ever restaurant in the summer of 2023, they ran a vegan cooking school in West Hollywood, teaching Angelenos how to prepare easy, meat-free meals at home. “Back then, there weren’t as many [dining] options,” they recall. “We wanted to teach people how to cook for themselves and have choices.” In addition to owning a cooking school, the sisters have authored two cookbooks and worked with Follow Your Heart to develop vegan products, all of which set the stage for this next chapter of their plant-based journey.

Fast-forward to today, and Hey, Sunshine Kitchen has become a standout among Los Angeles’ abundance of excellent vegan eats. The restaurant name was chosen to radiate positivity and warmth, the sisters say.

“We wanted something that embodies so many things we believe in—shining from the inside out, a nice greeting, and creating food that lights you up from within.”

Golden Ray and Engel’s shared passion for food, sustainability, and community has been the driving force behind everything they do. Both environmental science majors in college, they believe that every restaurant should have a greater mission beyond simply serving food. “Every business owner has a responsibility to do their best,” and Hey, Sunshine Kitchen embodies that ethos in myriad ways.

The menu is non-GMO, the ingredients are consciously selected, and produce is sourced locally to bring the most color, vitality, and energy to customers as possible. The sisters’ commitment to the environment also shows up in their popular “Pollinator Mondays” initiative—a love letter to ecological harmony.

What started as a simple idea—giving customers a free pollinator-friendly plant with the purchase of a meal every Monday—has blossomed into something much bigger. “We started with just 15 plants,” they explain. “It did so well that we kept expanding, and we now give native seed packets to all our customers.” The program, created in partnership with South Bay Parkland Conservancy, not only helps pollinators thrive in the local ecosystem, but also provides education on their vital role in sustaining our future.

James Michael Juarez

Mission-driven menu

The menu is an inspired mix of familiar favorites and innovative dishes, born from Golden Ray and Engel’s desire for food that’s comforting, wholesome, but also unique. The Mediterranean Chickpea Bowl is a jewel box of flavors and textures: tender, housemade chickpea patties meet jammy caramelized onions, crunchy shredded carrots, marinated beets, and massaged kale, all brought together with a drizzle of lemon herb aioli and complemented by the crunch of sunflower seeds and house pickles.

With Caesar salad dominating everyone’s feeds these days, Hey, Sunshine Kitchen follows the trend with their own amped-up Chicken Caesar Bowl. The standard grilled chicken, marinated kale, and toasted croutons are present, but charred broccoli, sweet potato, house pickles, lime, and a unique and nutty pistachio Caesar dressing will keep your interest piqued and taste buds satisfied.

Thinking outside the bowl will lead to the handheld menu, where—along with a sandwich version of the Mediterranean Chickpea Bowl and a juicy cheeseburger—the Crispy Chicken Sandwich shines. A juicy, plant-based chicken fillet gets topped with fresh tomato, dill pickles, shredded lettuce, and golden shoestring onions, all smothered in mayo and buttermilk ranch. Served on a soft brioche bun, it’s crispy, juicy, and deeply satisfying. Want some heat? The Hot Chicken Sandwich will give it to you with an expertly balanced, fiery spice rub that the sisters say was “tested 1 million times before landing on the menu.”

James Michael Juarez

And don’t skip over the taco offerings. Hey, Sunshine Kitchen offers two tasty options: the Spicy Carnitas, featuring jackfruit carnitas and jalapeño crema, and the Seasoned Beef, made with plant-based beef crumbles (spiked with smoked paprika, thyme, and fresh garlic), carrot vinaigrette, and cool sour cream. Both are packed with bold flavors, making them a satisfying bite for a light meal or side.

Sips, sides, and sweets

At Hey, Sunshine Kitchen, the housemade drinks are as intentional as the rest of the menu, evidenced by the wild blueberry lemonade (the power-packed berries thoughtfully selected for their nutrient density) and the spiced hibiscus iced tea brewed with cinnamon and allspice berries.

A meal could be made of the sides alone, and they’re a definitive part of what keeps diners coming back. A classic potato salad delivers all the summertime vibes one could want. Or maybe you’re visiting on an uncharacteristically chilly LA day. If so, let the Sunshine Chowder—a creamy carrot-potato soup with corn, tomato, and sour cream—warm you up.

Hey, Sunshine Kitchen, photo illustration by Richard Bowie

But the standouts are the crispy onion-topped mac and cheese—ultra cheesy and ultra creamy thanks to a velvety sauce made with hidden veggies (more carrots and potatoes)—and handmade chickpea nuggets. Craggy and crisp on the outside and somewhere between fluffy and falafel-like on the inside, the knockout nuggets are a favorite among kids and adults alike. Pro tip: the kitchen’s entire selection of sauces is offered as dipping sauces. Try a combo of the BBQ sauce and jalapeño crema for a smoky sweet-meets-creamy heat experience.

For dessert lovers, the selection of baked goods is perfect for grabbing on the go. From rainbow sprinkle-topped chocolate chip cookies to fudgy gluten-free chocolate chia brownies, every treat is crafted with care and a healthy dose of childhood nostalgia. The raspberry lemon cream cake, in particular, delivers just the right balance of tart and sweet.

James Michael Juarez

Sustainability in action

Despite all of the happy bellies, delicious food isn’t the sole mission at Hey, Sunshine Kitchen. It’s about creating a community, supporting sustainable choices, and proving that plant-based eating is anything but limiting. It’s a place where every detail—from the chef-crafted menu to the eco-friendly packaging to the thoughtful social initiatives— reflects a commitment to making the world a little brighter, one delicious meal at a time.

As Golden Ray and Engel continue to expand their impact (the sisters are looking for a second Los Angeles location and have hopes of franchising nationwide), one thing is clear: this beloved restaurant is more than a place to eat. It’s a community, a philosophy, and a shining example of what happens when passion meets purpose. So next time you find yourself in town, stop by, grab a bite, and soak up the sunshine.