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 one in Pennsylvania). 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 developed by Dolcezza Gelato. Order online for pickup or delivery.

The entirely vegan (and kosher) menu from Sara Polon plays up local ingredients with a mix of fresh soups in varieties like lentil apricot and carrot dill. Also spot Soupergirl products in local stores or order online.

This vegan doughnut shop from self-trained bakers Shawn Petersen and Nicole Dao has brought serious buzz to Takoma since an early 2021 opening. Customers who wait in the socially distanced line can expect plump, classic-looking rings with a ridiculously light interior and glazes in fun flavors like French toast or mango-coconut. — Gabe Hiatt

This vegan hangout/skate shop in Adams Morgan serves a believable “fish and chips” built with vegan fillets and peasant potatoes. Russian native Maria Brezinsky also makes a mean black bean burger and grilled veggie sausage topped with curry ketchup. Snag a seat here. The sustainability-centric small business was just picked to collaborate on a new Vans shoe and T-shirt line.

Oyster Oyster chef Rob Rubba’s ever-changing prix fixe menu ($55 per person) celebrates in-season produce from small farms. His vegan mushroom cheesesteak slathered in a “whiz” made out of a buttery, roasted sunflower seed sauce also makes sporadic appearances. Open for outdoor dining, takeout, and private parties.

Almost everything at this vegetarian taco shop can be made vegan, from the braised mushroom tacos to black bean quesadilla to the creamy cauliflower soup and cinnamon-coconut cookies. A second outpost sits on the edge of Chinatown. 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 multi-course meal ($85 per person) features vegan dishes like cauliflower mushroom cakes. Organic wine pairings are available for an additional $60. An a la carte carryout and delivery menu (Wednesday to Saturday) includes fennel and green apple empanadas and a bag of coco“not” bacon; $1 of each sale helps care for a pig named Martha at Woodstock Sanctuary. Order via Tock.

With humble beginnings as a basement pop-up, Little Sesame now has a pair of locations and a Spring Valley pop-up to serve its cult following. While the shop is not strictly vegetarian or vegan, the menu is full of all-plant options like seasonal hummus bowls, pita sandwiches, salads, meze, and dairy-free tahini soft serve. Order online for pickup or delivery.

Famous for a vegan brunch with items like turmeric-scented fusilli with forest mushroom bolognese, chef Todd Gray has been crafting high-end veggie dishes for over 20 years. Gray and Ellen Kassoff, his business partner and wife, have made eliminating food waste a priority. The eight-course menu ($40) served on its lush patio also translates to takeout.

José Andrés’s fast-casual, vegetable-based chain has consolidated into one D.C. location in Foggy Bottom. It slings robust veggie bowls, salads, soups, and burgers. While there is meat on the menu, it’s not hard to keep your order vegan, with “faux joe protein,” hummus, and plenty of produce and grains. Order online for pickup and delivery.

Doron Petersan’s H Street cafe, the sibling spot to Sticky Fingers Bakery, weaves together a vegan bakery, diner, and bar. The all-day breakfast menu on weekdays features comfort fare like breakfast carrot cake pancakes and tofu scramble chilaquiles. Order online for takeout and delivery or plant down on its parklet.

This organic fast-casual restaurant from Virginia Beach now has an outpost in Dupont to go with its first D.C. store in CityCenter. Its best-selling dish is avocado toast on flax and spelt bread. There’s also kale salads and new cashew cheese-topped pizzas. “Liquid meals” include a Dragonberry smoothie that’s electric pink. Order delivery via Doordash online, or sign up for a new prepared meals service.

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. Order online for pickup or delivery. A second location is opening soon downtown.

Penn Quarter’s opulent North Indian restaurant sends out “goat” biryani under acclaimed chef Jaspratap “Jassi” Bindra’s watch. Available at for dinner and brunch, the vegan dish is a gorgeous compilation of jackfruit, saffron, basmati rice, coconut beetroot raita, and naan parda. Order the $26 dish twice and get the second half off. A family-style “maharaja” portion feeds four to six. Reserve a spot in the 4,000-square-foot stunner or order takeout.

For an impeccable mea-less meal served in a lavish waterfront setting, the Wharf’s new Japanese tasting room is the way to go. Executive chef Lucas Irwin’s vegan tasting menu ($75) includes courses like a seven-seaweed salad, green tea soba noodles in a shiitake green tea dashi (chazuke) filled with “ultra-baby” bok choy, pickled carrot flowers and turnips, bright vegetable rolls, and a sultry chocolate ganache-and-raspberry coulis finale served with a smooth wooden spoon. Indoor dining only.

Formerly a two-story biker bar, Epicure Cafe is now an art collective, open mic spot, and restaurant covered in a canopy of twinkling lights. Mediterranean dishes often have a musical theme, like the “Jessie’s Girl” falafel wrap or the pesto-and-feta “Bohemian Rhapsody” pizza. The “Angry Vegan” cocktail (bourbon, lemon, ginger beer, bitters, and “magic”) is also a hit. Order takeout online or dine-in across its upstairs patio.