Press Market is not fully vegan, but plant-forward diners have real depth here. French Toast, Market Hash, Kimchi Bowl, Chickpea Curry, TLT, 'Pulled Pork' Burrito, Maple Bacon Chipotle Burger, Peanut Butter Popem, and Protein Bar all show a menu built around plants rather than a single substitution.

Sõl is especially useful for plant-forward diners because the vegan path is built into real mains, not treated as a side note. Sol Pad Thai Stirfry, Black Bean Veggie Burger, Pesto Primavera and several bowl formats give the menu enough depth for repeat visits.

Plant-based diners get a real dinner path here, not just a modified side plate. Hen of the Woods leads the section, while Falafel, Eggplant, Rapini, Lima Beans, and Pinzimonio Salad give plant-forward diners enough range to order across courses.

The separate meatless menu gives vegetarian and vegan diners real choices, including ravioli, couscous, and curry, instead of leaving plant-forward diners with a token side order.

Vegetarian and tofu paths are easy to build here, from Crispy Tofu Bao Bun to tofu options on the salad, fries, and bulgogi bowl.

Vegetarian diners have real menu paths here: Ototo Garden Roll, Mango Paradise Roll, Tofu Poke, and Special Veggie Maki Boat all create choices beyond a plain cucumber roll. The card is about current vegetarian depth rather than an unverified vegan promise.

Plant-based diners have more than a token side here: Vegan Nachos, Coliflor Frita, Bent Fried Cauliflower Taco, Chorizo Beet Tostada, and Street Corn Elote make a full order possible.

The Veggie Brgr gives BRGRZ a clear meatless burger option built around falafel, vegetables, pickle, and tzatziki.

3 Peat Vegan gives plant-based diners a real pizza choice, while Brussels and Bello Salad add lighter, vegetable-forward options for a more balanced order.