Wheatless waffles, cashew cheese, zucchini lasagna, and eggless soufflés, not to mention pan-fried Hodo Soy tofu, flaxseed crackers, and dairy-free bananas Foster are on the menu of this gluten-free, meat-free outpost that celebrates vegan cooking adoringly, wittily, proudly, inventively, and artfully. It is as if gluten-free vegan food is not two convergent fringe realms but rather the world’s single best, maybe only, kind of cuisine. In this airy, woodsy West Berkeley space, Kansas-bred Chef Barry Horton keeps it all organic, seasonal, and local, easily overcoming the challenges of substitution, imitation, ingenuity, chemistry, and faith that vegan and gluten-free cooking imply. Sanctuary is a sanctuary: a soy-joy shrine to tender smoked-almond-stuffed stone fruit and hearty potato-tempeh shepherd’s pie. Sacred libations? Local java (Oakland-based Timeless Coffee). Local tea (Oakland-based Numi). Synergy kombucha on tap. Low- and no-sulfite California wines, including sparklers. Local gluten-free beers. And hark: A percentage of Sanctuary’s proceeds is donated to the Vacaville shelter Animal Place. Amen! Serves lunch and dinner Mon. and Wed.–Fri.