Even the most dedicated carnivores flock for a taste of seitan crunch wraps, Nashville hot “chxn” sandwiches, and rotating specials at this East Nashville deli from popular faux-meat producer Be-Hive. The market also sells all of the company's popular vegan products, including plays on pepperoni, bacon, and cheese, and wholesales to other restaurants in the area.

East Nashville’s sunny Graze serves vegan dinner and weekend brunch, including highlights such as a Nashville hot tempeh sandwich, a burrito stuffed with seitan chorizo and potatoes, and a mock tuna melt using Be-Hive cheese. A former Graze manager started a vegan bakery named Bite Club Baked Goods, which supplies several farmers markets and restaurants (including Graze) with pastries and desserts like cakes and cookies. Graze’s nearby sibling restaurant, the Wild Cow, is also worth a visit for the likes of buffalo tempeh strips, black bean patty melts, and sweet potato and black bean tacos.

Tiffany and Clifton Hancock are the husband-and-wife team behind this North Nashville vegan restaurant, which does convincing meat- and dairy-free takes on classic comfort food staples including mac and cheese, Nashville hot chicken strips, and decadent burgers served on freshly baked buns. Order for dine-in through a self-serve kiosk.

One of the best fixtures at the Nashville Farmers Market is Ouida and David Bradshaw’s Caribbean restaurant, Jamaicaway. Popular meatless offerings include curry tofu, spicy jerk seitan, and barbecue soy. And the culinary skills run in the family — the Bradshaws’ sons Kamal Kalokah and Rashean Conaway run Riddim N’ Spice, which also serves some great vegetarian and vegan dishes.

You’ll find this locally and Veteran-owned vegan and vegetarian restaurant downtown serving hearty breakfasts, lunches, and dinner with a side of the occasional live music performance. On the menu: power bowls, burgers topped with sriracha slaw, a slew of gluten-free pizzas, tacos, and even poutine topped with mushroom gravy. Pair the chai latte with a slice of New York-style cheesecake to cap off your meal.

Owner Annie Choo moved Avo to a larger, sunnier spot in Onec1ty, and that’s great news for all the thirsty folks hankering for a sip of the vegan restaurant’s widely acclaimed avocado margaritas. Abundant brunch, lunch, and dinner options pack a punch, including pistachio-walnut-pesto primavera, nachos blanketed in coconut queso and walnut chorizo, and gluten-free CBD fudge brownies.

Named after the Yiddish word for “vegetable,” Grins has been serving up vegetarian and 100% certified kosher fare from inside the Ben Shulman Center for Jewish Life for years. While it’s located on the Vanderbilt campus, the cafe’s quiches, black bean burgers, and belly-warming daily soup offerings are available to the public — not just students.

With half a dozen locations around Nashville, E+Rose is a fast-casual vegan restaurant founded by registered dietician Robbie Nowinski. The bright cafes sell any number of superfood bowls, toasts, and beverages from nut milks and smoothies to cold-pressed juices and wellness shots. If you’re in a hurry, you can also grab packaged juices, salads, wraps (including a Nashville hot kale wrap), soups, and noodle bowls to go.

Nestled in a cute cottage in Berry Hill, Sunflower Cafe offers a wide variety of soy-free veggie burgers, salads, vegetarian barbecue, and more. Visit sibling restaurant and bakery Sunflower Bakehouse in Donelson for additional options that include completely vegan and gluten-free baked goods like cupcakes, scones, cookies, and upside-down cakes.

You’ll find a bounty of vegetarian (and some vegan) Vietnamese dishes at Vui’s Kitchen locations in Berry Hill, East Nashville, Nolensville, and Franklin, including tofu banh mi and pho with tofu, mushrooms, and vegan broth. And if a dish with meat catches your eye, the restaurant will typically work to make the dish vegetarian upon request.

This Ethiopian standout on Nolensville Pike boasts a vegetarian menu with traditional dishes (all of which may be spelled in various ways) like shiro wet (ground, seasoned chickpeas with onion and garlic), ful (lightly crushed fava beans with raw onion, tomato, and jalapeno), and tikle gomen (cabbage sauteed with garlic, ginger, and turmeric). Go ahead and order Gojo’s vegetarian combo to try all of these and more atop a base of tangy, spongy injera bread.