"You’ll understand the accolade when you taste Shawn McClain's caramelized onion and rosemary focaccia with habanero Romesco and garlic butter. Finish with the toothsome vanilla-ginger panna cotta."
"Greek pizza with tahini hummus, olives, and capers; and a killer “rawsagna” with artfully layered slivers of zucchini and heirloom tomato deliver harvest-fresh flavors in every bite."
"Chef Nikki Bennett keeps her cool in the kitchen, creating upscale raw cuisine. Dishes may not be piping hot, but down a couple of organic sake cocktails and you’ll feel warm all over."
"Internationally influenced dishes like Jamaican plantains, supreme vegan nachos, and spicy pad thai with smoked tofu (plus pretty presentation) keep the awards coming for this happy spot."
"If you fancy yourself a trendsetter, try the sabich — a warm pita stuffed with fried eggplant, organic egg, hummus, Israeli salad, chopped parsley, and tahini."
"Rawesome smoothies, fresh-pressed juices, and desserts you won’t believe nourish your body, while health-conscious educational events on Thursday nights leave you hungry for more."
"Order Tanya Petrovna’s meatless dishes at the counter while you scope out a booth. Sink your teeth into the portobello and seitan sausage burger served with caramelized onion and pumpkin seed pesto."
"High-end Mexican fare, showcasing only natural ingredients in meat- and cheese-free enchiladas, gorditas, and tacos. Even the most obnoxious of omnivores can get down with quesadillas de camote."
"The team behind vegan ice cream outfit FoMu moves on to the main course with vegan-friendly, globally influenced entrees and snacks (sweet corn and jalapeno hush puppies) made from local produce."
"Noodle lovers slurp it up at Wild Ginger, where pan-Asian vegan dishes erase all memories of pad thai filled with eggs and shrimp. Also worth a bite: curried samosas with mint chutney for dipping."
'While great for snagging Indian, Pakistani, and Middle Eastern specialty items, it’s better known for the deli. The samosas come with green cilantro mint sauce and date-tamarind chutney."
"Situated in the center of Austin’s South Congress, Bouldin Creek Cafe is a hippie hangout with breakfast tacos aplenty. The patio is strewn with water bowls — perfect for poochie."
"Settle into the elegant dining room for decadent yet guilt-free dishes such as red curry with tofu, crusted tempeh with pea and shell bean ragout, and blackened seitan with creamy grits."
"Because vegans have birthdays and anniversaries too, this raw restaurant in a tony townhouse (an offshoot of Elizabeth Petty’s catering company) comes alive once a week for a prix fixe feast."
"Newton’s Walnut Grille makes you forget about meat with house-made salad dressings (creamy Caesar, lemon truffle oil), vegetable lasagna, and Tuscan fig and oyster mushroom pizza."
"Owned by raw food guru Matthew Kenney, it offers seasonal ingredients and cutting-edge cooking techniques (think thermal immersion, smoking, and emulsification). Sounds strange; tastes amazing."
"No need to camouflage fishiness with sodium-packed soy sauce, but if you’re into dipping, try the veggie and tofu purees. Insider tip: Ask about the roll of the month and give the tacos a try."
"If you’re a sucker for surprises, you’ll love The Butcher’s Daughter, where the menu changes daily and seasonal produce is chopped, filleted, and carved like meat at a butcher shop."
"An ever-changing lunch or dinner buffet includes options like spicy bean soup, rice dishes, and true-to-Texas barbecued tofu. Bring a bit of Kalachandji’s to your own kitchen with cooking classes."
"Noontime earns you a spicy tofu melt and BLT with tempeh bacon, while dinner is all about veggie burgers and mac’n’cheese. And the coconut-based vegan frappes will make you foreswear dairy forever."
"The Fort Worth location of this vegan paradise includes an impressive organic beer and wine menu with selections to accompany a VLT with vegan “bacon” and spaghetti and meatless meatballs."
"Not one to rest on her Cupcake Wars-winning laurels, Doron Petersan expanded her menu of vegan treats with fresh donuts on Tuesday and Thursdays—making the choice of to-go treat even tougher."
"Completely organic and raw as raw can be, the fare at Gingersnap’s Organic proffers an exciting mix of flavors that quash any doubt about uncooked food."
"Order dishes such as Hawaiian hearts of palm with lemon grass corn puree or saffron cauliflower soup with fennel pollen and green olive persillade. Make a reservation; this place gets packed."
"Gather around with twelve others for seasonal fare such as Cobb salad with “bacon” crumbles, cashew ricotta dumplings, and heirloom tomato. Hungry for more? She also offers lunch delivery."
"A Seattle staple since 1991, Cafe Flora uses local, organic, and sustainable produce and herbs to create imaginative and dynamic vegetarian, vegan, and gluten-free cuisine."
"Soulful dishes such as the Creole-style fried “chicken,” doused in mushroom gravy with a side of sweet corn mashed potatoes, really satisfy. This place is down-home."
"Check the veggie requirement off your food pyramid with spinach enchiladas, crispy potato and pea samosas, or the Bombay Sage (sauteed lentils rolled in flour tortillas with mango chutney)."
"The avocado rolls made with chipotle aioli are a bold and sophisticated preamble to dishes such as grilled watermelon steaks with seared white tofu and oyster mushroom fettuccine."
"The clean, Japanese food ethos is meant to align the body. Choices include the dirt cheap macro plate (hijiki seaweed salad, brown rice), which is easily followed by a traditional kukicha tea brew."
"Udupi, located on the southwest coast of India, is home to a unique variant of South Indian vegetarian cuisine. Staples include a crepe stuffed with spiced potato, served with coconut chutney."
"Reservations are a no-go, so sneak in before the crowd, especially on Lasagna Tuesdays, for the famed vegan lasagna with tofu ricotta and seasonal veggies."
