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 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 Spanish onion “bloomies” and oat milk soft serve. 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 while working at San Francisco’s revered vegetarian Mexican restaurant Gracias Madre. A substantial chunk of the menu is vegan, including gorditas, quesadillas stuffed with tequila-sauteed mushrooms or grill cactus, and believable (cashew) cheese and cream.

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.

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.

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. New sweets shop Petite Soeur makes a vegan dark cocoa brownie just for the Georgetown shop.

Shouk’s aim is no big deal: It’s just a world-saving mission. This super-casual homegrown shop for modern, all plant-based Israeli street food has four locations in the D.C. area serving standout 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. A downtown location is coming soon.