Owners Andy and Gina Kalish have created indulgent, crave-worthy fare without the use of meat at theirplant-based diner. The popular Clucker Crisps are comprised of a garbanzo bean and gluten seitan mixture and seasoned with garlic, onion, and paprika. They’re available as a basket or in a sandwich.

Meat free since ’83, thisbeloved dineris always near the top of any vegetarian-friendly list. Its signature Radical Reuben is loaded with corned beef seitan, grilled onions, peppers, sauerkraut, vegan thousand island dressing, and cheese on marbled rye.

The OGfarm-to-table restaurantmaintains its commitment to not only using local produce but also showcasing them in an assortment of veggie-forward dishes. A six-course vegetarian tasting menu is offered nightly and changes seasonally to include dishes like buckwheat gnudi, mushroom and risotto dumplings in beet dashi, and cauliflower in brown butter hollandaise.

Not only does Brooklyn’s famousPaulie Gee’smake vegetarian pies, it also has a dedicated vegan section on the menu. Don’t miss the Greenpointer (mozzarella, arugula, olive oil, lemon juice, shaved Parmigiano Reggiano).

It lacks the popularity of Chicago’s other famed foods but the jibarito certainly deserves attention. Though the Puerto Rican sandwich is traditionally made with steak, vegetarians can get a non-meat variant at this Logan Square spot. Here, housemade seitan is topped with poblano, onion, garlic, greens, tomato, garlic mayo, and American cheese in between slices of fried plantain.

Comfort food takes on a vegetarian twist at thisWest Side dive. Among the most popular items are the fried avocado tacos stuffed with cabbage slaw, tomatoes, refried beans, housemade ranch, brown rice, and salsa verde.

Fresh and seasonal ingredients are the focus at thisveggie-forward restaurantand vegetarians should have no problem finding something to their liking. The $50 crudite platter is a splurge but arrives with enough delights to feed an entire table and justify its cost.

ThisNew York import求健康,無穀蛋白的選擇分er on vegetables. Instead of a traditional chickpea hummus, Little Beet Table makes its version with cauliflower and dresses it with sorghum, seeds, red onion, and dill.

Diners shouldn’t let the lineup of juicy meats fool them;River Roasthas enough options to accommodate all diets. The menu’s most notable herbivore-friendly entrée is dubbed ‘Boatload of Veggies’ and features a poblano pepper stuffed with roasted seasonal vegetables.

Heisler Hospitality’splant-centric eateryhas blossomed into a Restaurant Row powerhouse. Chicagoans have embraced executive chef Dan Snowden’s cooking and shown that it’s not just a meat and potatoes kind of town.A majority of veggie burgers are sad imitations that miss the mark, but the Bad Hunter burger is a bombshell. It packs two black bean patties sandwiched by oozy cheddar, tomato jam, onions, lettuce, and mustard aioli. Even carnivores will agree it’s a revelation. Note: Bad Hunter is currentlyclosed after a fire.

Tamales are plentiful on the South Side but Chicagoans should make an effort to seek out this Pilsen shop. Mother and daughter Marcelina and Yvonney Hernandez are producing arguably the best ones in town and they come stuffed with a variety of fillings — such as eggplant, spinach, soy, and poblano pepper — and covered in mole.

This longtime healthy Mexican spot has something for everyone. Sure, there’s carne asada and al pastor for meat eaters but vegetarians can dig into a veggie Cubana torta made with soy chicken, sausage, and bacon alongside chipotle sauce, an organic egg, and more.

With a heavy emphasis on local and organic products,Nanais a Bridgeport favorite for breakfast, lunch, or dinner. Avocado fries served with chipotle-lime aioli are a (slightly) healthier alternative to fried potatoes.

This legendary vegan restaurant has a unique story and history on Chicago’s South Side. Many swear by the ‘BBQ Twist,’ a meatless guilty pleasure made with soybean seitan and slathered in a tangy barbecue sauce.