Celebrity chef Spike Mendelsohn is now focusing on Beyond Meat burgers at his expansion-minded stall planted inside Whole Foods all over the DMV (plus two in Pennsylvania and one in New York). PLNT Burger forms plant patties to order and griddles them on a flattop. The burgers get paired with crispy sides like Spanish onion “bloomies” and oat milk soft serve. Order online for pickup or delivery. For March, a green “Lucky Clover” shake whirls matcha, mint, and vanilla Oatly Ice Cream.

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.

This vegan donut shop from self-trained bakers Shawn Petersen and Nicole Dao has brought serious buzz to Takoma since opening a year ago. Customers wait in line rain or shine, and sometimes before sun-up, for the plump, lighter-than-air rings in fun flavors like tiramisu, French toast, and pineapple upside-down cake.

This vegan hangout/skate shop in Adams Morgan serves a believable “fish and chips” built with vegan fillets and peasant potatoes. After much demand, Russian native Maria Brezinsky has also added more Russian food to the menu, like pelmini (Russian dumplings) and stuffed cabbage.

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 will open a botanical cocktail den below in May.

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.

Elizabeth’s Gone Raw offers an upscale vegan dinner inside a historic townhome on Friday and Saturday nights. The six-course vegan tasting menu ($85 per person) features dishes like Peruvian white asparagus cream with tangerine pesto and black coral seaweed. Organic wine pairings are available for an additional $60.

Shouk’s aim is no big deal: It’s just a world-saving mission. This super-casual, super-mission-oriented, homegrown shop for modern, 100% plant-based Israeli street food has four locations in the D.C. area serving knock-out dishes like oyster mushroom shawarma, filling bowls of hummus, and veggie burgers that aren’t grown in a lab.

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.

This kosher, vegan-friendly shop channels Asian flavors and techniques in a variety of starters and bowls, like Taiwanese fried cashew mozzarella and the yoga dragon bowl with grilled chicken substitute tossed in peanut sauce.