With "vegan" still reigning supreme as the top trend in food and dining, more restaurants are getting in on the game, from steakhouses to taquerias. Some Dallas restaurants are even issuing seasonal versions of their regular vegetarian menus.
Here are five new veggie dishes to check out:
Del Frisco's Double Eagle Steakhouse Uptown
Dallas-based steakhouse chain has a new executive chef in Mario Hernandez, whose summer menu for the Uptown location will debut July 1. It includes a vegan dish borrowed from its location in San Diego: heirloom cauliflower steak, roasted with ginger-soy shiitake mushrooms, farro, and charred asparagus, with tangy cilantro chimichurri. In San Diego, it serves as a family-style side, but it can also be a generous entrée for one.
Restaurant at Ritz Carlton Dallas hotel has been offering an unofficial vegetarian menu since 2013 but went full-on with standalone vegetarian and vegan menu in 2017. Certain dishes are perennial, including the bestselling Mexican sampler, but they also update every season. The latest version has its own version of cauliflower, which they grill, then set over a prototypical Fearing's peach-mint mojo with an heirloom tomato-cucumber salad and fried buttermilk okra. To get it vegan, skip the okra and ask for asparagus.
Jose Meza is the rock star chef at this authentic Mexican restaurant at Turtle Creek Village, where you can get a fancy entrée for $25 or a taco for $5. On his latest menu, he's doing a vegan dish called grilled cauliflower with hazelnut pipian. This is a favorite treatment of his; in the past, he's done it with squash. His cauliflower comes in chunks, sporting grill marks and a smoky flavor, with a texture that's just firm enough to avoid being mushy. It sits on a pool of hazelnut pipian — a purée of hazelnut and pumpkin seeds — under a shower of corn kernels and microgreens.
The veg-friendly, California-based chain specializing in salads and sandwiches opened its first Dallas location in Uptown at 2355 Olive St. in May. They do all kinds of bowls, which you can get topped with your choice of "protein" or skip it entirely, and they feature meatballs made from the ultra-hot, plant-based Impossible "beef." One of their sandwiches is the cleverly named "beet steak," with roasted golden beets, herb goat cheese, pickled red onions, chickpea spread, and arugula, on a torpedo roll.
Vegan Food House
Ever since this family-owned vegan restaurant opened in Oak Cliff in May, it’s been a madhouse, which says something about how good the food is. They take a variety of approaches to feigning meat, from soy to seitan to jackfruit, on dishes such as chopped beef sandwich and the spicy Creole wing basket. But the coolest faux is their use of breaded deep-fried meaty oyster mushrooms to approximate chicken in their irresistible “chick’em sandwich” served with mac & cheese, buffalo sauce, and drizzled with smoky ranch.