Celebrity chef Spike Mendelsohn’s expansion-minded stall is planted inside Whole Foods all over the DMV (plus outposts in Pennsylvania, Boston, and New York). PLNT Burger forms plant patties to order and griddles them on a flattop. The burgers get paired with crispy sides like herb fries and oat milk soft serve. For 2023, new items include green bean fries made with sunflower oil and quinoa and an Actual Veggies burger made with kale, broccoli, and spinach on warm pita. Buy one, get one half off for the rest of January with the code VEGANUARY. Order online for pickup or delivery.

This ultra-chic, plant-based restaurant in Bethesda serves up a colorful menu that manages to feel both healthful and indulgent. The Bethesda outpost hums with warm Miami vibes while serving a menu of hits like vegan sushi, fresh juice cocktails, pasta blanketed with a rich and spicy rosé vodka sauce, plus a vegan version of Maryland’s iconic crab dip made with fresh hearts of palm flown in from Hawaii three times a week. Asian-influenced sibling Planta Queen is en route to the West End.

David Perez and Carolina McCandless, the owners of this cute cocina in Takoma Park, met a decade ago while working at San Francisco’s revered vegetarian Mexican restaurant Gracias Madre. A substantial chunk of their Maryland menu is vegan, including gorditas, quesadillas stuffed with tequila-sauteed mushrooms or grill cactus, and believable (cashew) cheese and cream.

Brentwood’s miXt Food Hall welcomed vegan vendor MushDC last year. The mushroom-obsessed sandwich and salad shop comes from D.C. natives Tarik Frazier and Alex Hamilton. Opt for a believable banh mi or steak and cheese, plus Peruvian and Caribbean bowls and braised collard greens. Order online for pickup.

Soy substitutes for fried chicken, crab, and chicken fried steak fill platters and sandwiches at this vegan soul food spot near Howard University. Meanwhile, a vegan brunch menu hits the classics with burritos, “cheezy” grits, and scrambled tofu. Order online at any of the three area locations. NuVegan also maintains locations in Baltimore and Richmond.

Dupont’s upstairs deli and catering company comes from vegan-obsessed couple Leah Curran Moon — an animal activist with a PhD — and Michael Jantz Moon, a musician who’s toured with the likes of Paul Simon. Tasty vegan takes on bar fare include include trumpet mushroom “calamari” rings, barbecue cauliflower “wings,” a beet burger, fried artichoke sandwich, and “Philly cheesesteak” sub (or bowl) constructed with braised jackfruit and a cashew cheese drizzle. Sit and stay in the sleek space or order online for pickup or delivery. The owners opened a botanical cocktail den below in May and recently debuted a dinner menu full of Italian dishes.

The magicians behind the plant-based, classic American food that comes out of Bubbie’s kitchen have hit a home run with the D.C. community. The one-time pop-up that became a Dupont Circle brick-and-mortar is getting ready to move again, this time to a larger, full service restaurant in Adams Morgan. For now, the Dupont Circle location churns out pulled jackfruit barbecue, plant-based burgers, and more with all proteins, sauces, cheese, and ice cream made in the restaurant’s kitchen.

Almost everything at this vegetarian taco shop can be made vegan, from the braised mushroom tacos to black bean enchiladas to the smoky collard green tacos and cinnamon-coconut cookies. There are also locations in Chinatown and Bethesda. Order online for pickup or delivery.

Fare Well rebranded and reopened as Sticky Fingers Diner, putting all the pieces of Doron Petersan’s vegan mini-empire under one umbrella. With more seating, a cleaner look, and a full menu of Fare Well comfort food favorites like a Reuben, plus all the treats from the bakery, the diner is D.C.’s most approachable plant-based restaurant. Meanwhile, an e-commerce site ships Sticky Fingers products nationally and the and the Columbia Heights-based Sticky Fingers Bakery is still the baking hub.

The debut D.C. restaurant from perennial James Beard award finalists Rich Landau and Kate Jacoby serves up pastrami-spiced carrots, rutabaga fondue, and spicy dan dan noodles in a dreamy garden-like setting. The menu is all vegan, but no one is preachy about it.

This organic fast-casual restaurant from Virginia Beach serves everything from cashew cheese-topped pizzas to kale salads to liquid meals (the dragon berry smoothie is electric pink). The best-selling dish is avocado herb toast with pesto on whole grain bread.

The Philadelphia-based, fast-casual restaurant, with D.C. outposts in Chinatown and Navy Yard, delivers burgers and sandwiches like a smokehouse burger with Beyond Meat and a crispy chick’n ranch. Pair them with green smoothies, soy milkshakes, and banana whips.