The Cinnamon Snail

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The Cinnamon Snail

The Cinnamon Snail was a beloved vegetarian/vegan fast food restaurant located in various locations around New York City and New Jersey. Since Valentine's Day 2010, The Cinnamon Snail served up delicious vegan cuisine from their food trucks, including winning consecutive Vendy Awards for five years in a row. They also opened up two permanent locations, one inside the Pennsy Food Hall on 33rd/7th above Penn Station, and another in FiDi inside City Acres Market on the corner of Cedar & Pearl. Despite their success and widespread recognition from media outlets such as the New York Times, Food Network, PBS, Cooking Channel and NPR, The Cinnamon Snail permanently closed without stating any reason for its closure.
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Recent social media posts

05/22/2026

😔Kinda bummed. My family is away camping at a trance music festival. I had to stay behind to teach this weekends free Korean BBQ seitan class I’m doing on Sunday.

🛁I make the best use of this alone time with a little self care ritual where I eat big bowls of brothy noodles in a hot bath. 🍜That’s my idea of good alone time.

⭐️👉 comment TUB TIME, and I’ll send you my fave bath-worthy noodle recipes.

05/16/2026

This was a little crazy. I got contacted by the people who bought the truck from the people I sold it to when the pandemic hit.

They are selling it again and for a sec I was like “OMG. I SHOULD TOTALLY JUMP ON THIS”.

Here’s a wild synchronicity about it- it’s been parked in someone’s driveway literally one block away from our old house where our daughter Idil (who worked on the truck with me) was born.

Anyway- it’s interesting to fantasize about and would be fun to do as an occasional thingy. What do you folks think?

05/11/2026

🤔If you’ve been wondering about some of the chefs who inspire me, well, look no further, m’dear goose. 🪿

🙏Oodles of respect and hats off to:

🥕 (go grab her new supremely dope cookbook and thank me later)

🥬 the mastermind behind and other amazing spots

🧆 Rawia and her wonderful daughter Jumana- the heart and soul behind in Bay Ridge. A beautiful family who makes the best food anywhere in nyc. No cap.

👑And my dear mentor (in who’s kitchen I first went vegetarian a year or two before I had a kid and went vegan) Chef Tom Valenti. He taught be to be creative without being gimmicky and to be deliberate and efficient in the kitchen. He taught me to cake about hospitality and I’m forever grateful for his guidance and for giving me a chance when I was just a little mess of a kid.

05/09/2026

🥞I have such a LEGITTTTT vegan Mother’s Day bunch line up for you!

⭐️👉 comment “MOMMY” and I’ll send you the goods.

😬 eek tho- have I missed out on any breakfast bangers your mom would have preferred? What actually DOES your mom want to eat this weekend? Let me knowwwwwww.

🙏anyway- Wishing you and all the moms in your whole galaxy an awesome day and a lot of maple syrup. But even if you don’t have a mom to celebrate, you still deserve the best friggin breakfast feast and also I love ya 😘

05/07/2026

😬It’s the opposite of what you might think.

Going vegan doesn’t mean giving up your love for curry- rather it opens up vegan curries from around the world!

⭐️👉 comment “CURRY” and I’ll send you the whole darn batch of these bangers

05/05/2026

❌Stop ordering the weak vegan options at your local Mexican spot for cinco de mayo.

⭐️👉 comment “MEXICAN” and I’ll send you the full menu.

☝️But first- {pls help me out here} -I need to know if anything essential is missing from the list I put together. PLEASE weigh in with the essential Mexican recipes that really shouldn’t be missed this year.

05/01/2026

🤚Sit down meat eaters. Nope- we don’t just survive on boiled vegetables and beyond meat burgers.

⭐️👉 comment “GO VEGAN” and I’ll send you these recipes.

💁‍♂️ let me know in your comment which of these you are most excited to test drive first (or if one of them is already your favey)

04/25/2026

🤷‍♀️If you thought all vegan tacos were about was beans and guac, there’s a LOT more to the story.

🌮Comment “TACOS” and you will soon find yourself swimming in divine vegan taco inspo ecstasy.

Taco night (and frequently taco lunch) has been a real thing in our house lately. And I can’t wait to help you make it real at your place too 😘

04/23/2026

I’ve been wanting to try out for a hot minute. It’s pretty wild stuff. 🤯

I cooked it up with a bulgogi marinade, kimchi and some Korean carrot salad. So nuts how far the world of plant-based meat has come.

Thanks a ton for treating my fam to some of your stash. Very cool stuff 😘

04/22/2026

🙏Please pray for me, because the second my kiddo sees this post I may just get stabbed. 🔪🔪🔪

⭐️👉Comment “pandan” and I’ll send you her fave southeast Asian pandan recipes

04/19/2026

I told my wife and kids as we all laughed, filled up our second bowls with spaghetti, and listened to our warped and somewhat garbled old Italian music cassette tape, that today’s Sunday dinner was easily the highlight of my week. 🥰

Now that our older kid moved out, and our younger one is always at school or work, or busy studying, these special meals together are so precious to me.

🍝Anyway, drop “PASTA” in the comments and I’ll send ya all our the important recipes we rely on for this simple kind of family meal.

04/18/2026

🍜🛁If I could force the majority of tub owning people in America eat noodles in the tub, I am convinced we would be living in a more peaceful unified country.

💁‍♂️ so do your part for your country. Comment “NOODLES” and I’ll send these bangers your way ❤️

04/16/2026

🤷‍♀️Listen, just because you went vegan doesn’t mean you need to consume inedible brown balls of food-ish matter sold frozen to you in a bag for many money.

Drop “MEATBALLS” in the comments and I’ll share all my mystical meatball secrets with ya 🤫

04/15/2026

This is the kind of lasagna that would have Garfield rethinking hia afternoon plans. 🙀 no naps until at least 2 slices are gone.

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⭐️ or comment “LASAGNA” and I’ll DM it to you

🍝 FOR THE NOODLES
- 1 box lasagna noodles
- 1 teaspoon salt
- 1 tablespoon olive oil

🥜 FOR THE WALNUT LENTIL FILLING
- 1 cup dried brown lentils
- 1½ cups walnuts
- 4 teaspoons tamari
- 1½ cups marinara

🥬 FOR THE SPINACH TOFU RICOTTA
- 14 oz extra-firm tofu
- 4 teaspoons olive oil
- ½ cup onion, diced
- 2 teaspoons garlic
- 6 cups spinach
- 1 teaspoon oregano
- 3 tablespoons lemon juice
- ¾ teaspoon salt

🧄 FOR THE GARLIC MOZZARELLA
- ⅓ cup olive oil
- 1 tablespoon garlic
- 2 tablespoons tapioca starch
- 2 tablespoons nutritional yeast
- 1½ cups plant-based milk
- 3 cups vegan mozzarella
- ¾ teaspoon salt

🍅 TO ASSEMBLE
- 4 cups marinara
- Parsley, vegan parmesan (optional)

1️⃣ Boil noodles in salted water until al dente. Drain, rinse, and toss with olive oil.

2️⃣ Cook lentils over medium heat for 20 minutes until tender. Blend with walnuts, tamari, and marinara into a coarse filling.

3️⃣ Cook onion in oil over medium heat for 4–5 minutes, add garlic for 60 seconds, then add spinach and crumble in tofu. Stir in oregano, lemon juice, and salt.

4️⃣ For the mozzarella, cook garlic in oil over medium heat for 60 seconds. Whisk in tapioca starch and nutritional yeast, then plant milk. Cook until thick, then melt in mozzarella and salt.

5️⃣ Preheat oven to 375°F (190°C). Layer marinara, noodles, lentil filling, ricotta, and mozzarella. Repeat, finishing with sauce and mozzarella.

6️⃣ Cover and bake 35 minutes, then uncover and bake 12–15 minutes more. Rest 15 minutes, garnish

04/14/2026

🤷‍♀️ I dunno guys. This is one of those dinners that looks like you put in way more effort than you actually did, and when actually you DO make it, your whole fam picks you up on a chair C-3PO style and carries you all around the house like some kind of pasta champion from the Forest Moon of Endor.

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⭐️ or comment “SHELLS” and I’ll DM it to you

Stuffed Shells with Spinach Ricotta

🍝 Ingredients
- 8 oz jumbo pasta shells
- 1 teaspoon salt (for boiling)
- 2½ cups vegan ricotta
- 3 packed cups spinach, chopped
- ½ cup parsley, chopped
- 1 teaspoon oregano
- 1 teaspoon lemon zest
- ⅛ teaspoon crushed red pepper flakes
- ¼ cup onion, minced
- 1 teaspoon garlic, minced
- 2 teaspoons olive oil
- 2 cups marinara sauce

🌿 To garnish
- Vegan parmesan
- Basil leaves
- Chopped parsley

Method

1️⃣ Boil shells in salted water until al dente. Drain, rinse briefly, and set aside.

2️⃣ Mix ricotta, spinach, parsley, oregano, lemon zest, red pepper flakes, onion, and garlic.

3️⃣ Preheat oven to 375°F (190°C). Spread marinara in a baking dish.

4️⃣ Fill shells and arrange in a single layer. Spoon remaining sauce around them and drizzle with olive oil.

5️⃣ Bake 25 minutes until hot and bubbling.

6️⃣ GarnisH wish grated vegan parm and fresh herbs.

04/13/2026

🙌So psyched to have my girls back and now there’s someone other than my dogs to cook for!

Comment “RECIPES” and I’ll send these bangers your way.

🥰they had such a nice trip and, as usual as a surprise for my wife while they were away, I did a whole bunch of home improvement stuff. Basically completely redid our bedroom and painted our hallways and doors. It was a ton of work, so I’m pretty pumped to be back to food stuff this week.

04/05/2026

Vegan potato kugel is true airplane mode. No notifications, no distractions, just hyper-crispy edges, tender AF center, and you miiiight just share a bite with the TSA crew... or maybe not.

⭐️ Comment “KUGEL” and I’ll DM it to you

Vegan Potato Kugel

🥔 Ingredients
• 8 Russet potatoes, medium, peeled
• 1 large onion, peeled and quartered
• 2 tablespoons potato starch
• ¼ cup matzo meal
• 2 teaspoons salt, or to taste
• 1 teaspoon white pepper

🫒 For frying
• ⅓ cup canola, vegetable, or sunflower oil

🌿 Optional serving
• Coarse salt
• Parsley leaves
• Applesauce
• Vegan sour cream

Method

1️⃣ Preheat oven to 400°F (205°C).

2️⃣ Shred potatoes and onion. Transfer to a colander and press firmly to remove excess liquid.

3️⃣ Let liquid settle, discard water, and reserve the starch.

4️⃣ Pulse potato mixture briefly, then mix with reserved starch, potato starch, matzo meal, salt, and pepper.

5️⃣ Heat oil in a heavy ovenproof skillet over medium-high heat for 90 seconds. Add mixture and spread evenly. Spoon a little hot oil over the top.

6️⃣ Bake 45 minutes until deeply browned and set.

7️⃣ Serve hot with coarse salt, parsley, applesauce and all the good things.

03/30/2026

🥦✌️Even the Seder plate can be made vegan! You got no excuse to be harming animals for the meal you serve on this holiday y’alllllll.

Comment “Seder” and I’ll DM you my family’s full menu, which I am certain you will LOVE 🥰

03/29/2026

This recipe is the primary reason that matzo isn’t just a passover thing at my house. Easily one of my fave all-year-round brunch bangers!

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⭐️ OR comment “MATZO” and I’ll DM it to you

Vegan Matzo Brei

🥖 Ingredients
- 4 sheets unsalted matzo
- ⅔ cup unsweetened plant-based milk
- ¾ cup liquid egg substitute
- ¼ teaspoon black salt (or regular salt)
- ¼ teaspoon black pepper
- 3 tablespoons vegan butter

🍄 Savory toppings
- Sautéed onions or mushrooms
- Vegan sour cream
- Chopped chives or parsley

🍓 Sweet toppings
- Maple syrup
- Jam or fruit preserves
- Fresh fruit
- Powdered sugar

Method

1️⃣ Break matzo into pieces and soak with plant-based milk for 30–45 seconds until softened.

2️⃣ Whisk liquid egg substitute, melted butter, salt, and pepper. Pour over matzo and mix gently.

3️⃣ Heat a skillet over medium heat and add a small amount of butter. Cook mixture for 5–7 minutes, stirring occasionally, until set and lightly browned.

4️⃣ Break into pieces and serve hot.

5️⃣ Top savory or sweet, depending on how you’re vibing

03/28/2026

Such a crazy good pit stop today ❤️🥦

03/28/2026

Another must-have banger for your Passover menu. This tzimmes is oodles less cloyingly sweet and hyper-more yummity-yummsburg than the usual miff-maff that you mommy schlopps out with great glee.

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⭐️ or comment “RECIPE” and I’ll DM it to you

Sweet Potato & Carrot Tzimmes

🥕 Ingredients
• 3 lb sweet potatoes, peeled and cut into 1½-inch (4 cm) chunks
• 2 lb carrots, peeled and cut into 1-inch (2.5 cm) pieces
• 1 cup prunes, pitted
• ½ cup dried apricots
• ¼ cup golden raisins
• 2 cups orange juice
• 1 teaspoon orange zest
• 3 tablespoons water
• ¼ cup brown sugar or coconut sugar
• 1 teaspoon cinnamon
• ½ teaspoon fresh ginger, grated
• 1 teaspoon cardamom
• ¼ teaspoon ground cloves
• ¾ teaspoon salt
• ¼ cup olive oil

Method

1️⃣ Preheat oven to 375°F (190°C).

2️⃣ Add sweet potatoes, carrots, and dried fruit to a large baking dish.

3️⃣ Whisk together orange juice, zest, water, sugar, spices, salt, and olive oil.

4️⃣ Pour over and stir gently to coat. Cover tightly.

5️⃣ Bake 60 minutes, stirring once halfway through.

6️⃣ Uncover and bake 10 minutes more until tender and lightly glazed.

03/26/2026

This is the main thingy of our Passover table every single year. And if you love latkes, this is like a massive one.

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⭐️ or comment “KUGEL” and I’ll DM the recipe

🥔 Ingredients
• 8 Russet potatoes, medium, peeled
• 1 large onion, peeled and quartered
• 2 tablespoons potato starch
• ¼ cup matzo meal
• 2 teaspoons salt, or to taste
• 1 teaspoon white pepper

🫒 For frying
• ⅓ cup canola, vegetable, or sunflower oil

🌿 Optional serving
• Coarse salt
• Parsley leaves
• Applesauce
• Vegan sour cream

Method

1️⃣ Heat oven to 400°F (205°C).

2️⃣ Shred potatoes and onion using a box grater or food processor.

3️⃣ Place mixture in a colander and press firmly to remove as much liquid as possible.

4️⃣ Let liquid settle, then discard water and keep the starch at the bottom.

5️⃣ Return potatoes and onion to a bowl. Pulse briefly in a food processor to break up shreds. Mix with reserved starch, potato starch, matzo meal, salt, and pepper.

6️⃣ Heat oil in a heavy ovenproof skillet over medium-high heat for 90 seconds. Add mixture and spread evenly. Drizzle a small amount of hot oil over the top.

7️⃣ Bake 45 minutes until deeply browned and set.

8️⃣ Serve warm with coarse salt, parsley, applesauce, and vegan sour cream.

03/24/2026

This time of year, nothing gets more clicks on my entire blog than this one. Charoset is my most popular recipe on the site every Passover season, and honestly, more than any holiday recipe all year round.

🔖 Save on IG or comment “CHAROSET” to get it sent straight to you.

🍎 Ingredients
• 2 medium apples
• 2 cups walnuts
• 4 teaspoons brown sugar or coconut sugar
• ½ teaspoon cinnamon
• ¼ teaspoon ground cardamom
• ½ teaspoon orange zest
• ¼ teaspoon salt
• ½ cup sweet kosher wine or grape juice

Method

1️⃣ Finely dice the apples and set aside.

2️⃣ Toast walnuts in a dry skillet over medium heat 4–5 minutes until fragrant and lightly browned. Cool and dice finely.

3️⃣ In a large bowl, combine apples, walnuts, sugar, cinnamon, cardamom, orange zest, salt, and wine or grape juice. Stir until evenly mixed.

4️⃣ Optional: Pulse a few times in a food processor for a finer charoset, but don’t overprocess.

03/21/2026

Tomorrow, I’m teaching this recipe in a live-streamed Shabbos cooking class. You can sign up for it on my site if you like. Otherwise, if you are a cheap bum, here’s the recipe for free, because I love ya 🥰

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⭐️ Comment “CHOLENT” and I’ll DM the recipe

Cholent

🍲
3 tablespoons vegan butter or olive oil
3 cups seitan, hand-torn
3 cups onions, chopped
1 tablespoon garlic, minced
½ cup dried pinto beans
½ cup dried navy beans
½ cup pearl barley or buckwheat groats
1 lb small potatoes, halved
2 cups carrots, chopped
¼ cup dried porcini (optional)
½ teaspoon black pepper
2 teaspoons salt
1 ½ teaspoons paprika
¼ teaspoon turmeric
1 teaspoon coriander
4 teaspoons maple syrup
6 cups vegetable stock or water

Optional: kishke, chives, parsley

Method

1️⃣ Warm butter or oil in a large pot over medium heat. After 90 seconds add seitan and cook 7–8 minutes, stirring occasionally, until lightly browned.

2️⃣ Add onions and garlic and cook 4 minutes until softened.

3️⃣ Rinse beans and barley. Add to the pot with potatoes, carrots, spices, and salt. Stir to combine.

4️⃣ Add maple syrup and stock. Bring to a simmer.

5️⃣ Cover and cook over medium-low heat at least 4 hours, stirring occasionally and adding liquid as needed.

6️⃣ For overnight cooking: transfer to a 200°F (95°C) oven and cook 8–12 hours.

7️⃣ Stir gently before serving, adjust salt, and top with kishke if using.

03/16/2026

Lemongrass tofu always takes me straight back to LAN Cafe (IYKYN), my wife and my favorite little date spot. Joey ordered and adored the lemongrass tofu pretty much every time. The place closed about 10 years ago, but this recipe still keeps us alive and in love.

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⭐️ or comment “LEMONGRASS” and I’ll DM the recipe to you.

Vietnamese Lemongrass Tofu

🧈 FRIED TOFU
2 tablespoons vegetable, canola, or sunflower oil
14 oz soft tofu, cut into strips

🥬 STIR-FRY
2 cups green beans, stems removed and cut into 2-inch pieces
1 tablespoon vegetable, canola, or sunflower oil
1 cup onion, diced
½ cup green bell pepper, diced
2 stalks lemongrass, tough outer layers removed
1 tablespoon garlic, minced
2 teaspoons Vietnamese curry powder
1 tablespoon coconut sugar or brown sugar
¾ cup water
¾ teaspoon salt, or to taste

🌿 OPTIONAL GARNISHES
Thinly sliced scallion
Cilantro leaves
Sliced bird’s eye chilies

Method

1️⃣ Warm oil in a skillet over medium heat. After 90 seconds add tofu in a single layer and cook 3 minutes per side until golden. Transfer to a plate.

2️⃣ Bring a saucepan of water to a boil over high heat. Add green beans, remove from heat, cover, and let stand 3 minutes. Drain.

3️⃣ Warm oil in the same skillet over medium-high heat. After 90 seconds add onion and bell pepper and cook 4–5 minutes until softened.

4️⃣ Finely mince the tender inner part of the lemongrass and add to the pan with garlic and curry powder. Cook 2–3 minutes until fragrant.

5️⃣ Add green beans, tofu, coconut sugar, water, and salt. Cook over medium heat 4–5 minutes, stirring occasionally, until the beans are tender and most of the liquid reduces.

6️⃣ Serve with rice and garnish with scallions, cilantro, and bird’s eye chilies

Address

4 Pennsylvania Plz
New York, NY
10001

Directions to Pennsylvania Plaza:

Public Transport:
Take any subway, bus or train that stops at Penn Station. Exit the station and head towards Pennsylvania Plaza.

Driving/Parking:
Pennsylvania Plaza is easily accessible via major highways including I-78, I-95 and I-280. There are several parking lots available in the area, including the 34th Street Garage and the Meyers Parking Garage.

Website

http://cinnamonsnail.com/

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What people say

Vegetarian and vegan restaurants have become increasingly popular in recent years, and The Cinnamon Snail is a shining example of why. This mobile vegan restaurant has been serving up delicious plant-based meals since Valentine's Day 2010, and has since expanded to include a restaurant location in The Pennsy food hall on 33rd/7th above Penn Station, as well as a location in FiDi inside City Acres Market on the corner of Cedar & Pearl.

The Cinnamon Snail has won countless awards for their innovative and flavorful vegan cuisine, including Vendy Awards for 5 years in a row. They have even cooked at the prestigious James Beard House and represented the USA in the World Street Food Congress in the Philippines. Their success has not gone unnoticed by the media either, with features in publications such as the New York Times, Food Network, PBS, Cooking Channel, and New York Magazine's approval matrix.

One of their most notable achievements is their cookbook "Street Vegan", published by Clarkson Potter in 2015. This cookbook has been widely distributed around the world, spreading The Cinnamon Snail's recipes and ideas about vegan food culture far and wide.

Whether you're a die-hard vegan or simply looking to try something new, The Cinnamon Snail is definitely worth checking out. Their menu is filled with creative dishes that are sure to satisfy any craving. From their famous cinnamon buns to savory sandwiches and burgers, everything they serve is made with love from the depths of their hearts.

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