Washington’s essential vegetarian eats

Going Out Guide asked readers and a handful of local restaurateurs to point the way to the area’s best dishes — but this time, they all had to be meat-free. An avalanche of responses poured in. It turns out, this is what we vegetarians really eat: Brownies. Thick, carb-loaded sandwiches. Tacos. Fried cheese. See a photo of every dish that made the cut, and share your own picks in the comments. Click the bold text in each item for details on the restaurant. By Lavanya Ramanathan.

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Pani poori at Tandoori Nights

The most satisfying thing about the northern Indian street food pani poori is the ritual: The crispy puffs arrive stuffed with spiced potato and chickpeas, but then it’s up to diners to fill them with brackish, sour pani -- water -- moments before crunching into them in a single, explosive bite that’s tart, spicy and sweet all at once. Eating the pani poori at Tandoori Nights, wrote Susmita Dubey of Chevy Chase, “made me nostalgic.” The secret is the restaurant’s pani, which is infused with fresh raw mango, tamarind and ginger rather than dried spices, says Tandoori Nights manager Shivani Miglani. You can thank Miglani’s mother, Veena Kohli, who developed the vegan recipe for the Maryland restaurants of this chain.

$4.99. 7236 Woodmont Ave., Bethesda. 301-656-4002; 106 Market St., Gaithersburg. 301-947-4007. www.tandoorinightsmd.com.

Marvin Joseph / The Washington Post

The striking visual appeal of this vegan meal alone inspired Jen Druliner of Washington to nominate it for this list. To make the dish, <a data-xslt='_http' href='http://www.washingtonpost.com/gog/restaurants/eatonville,1155907.html'>Eatonville</a> executive chef Rafael Nunez explains, he marinates tofu in teriyaki, cayenne pepper and Cajun seasoning, coats it with panko and pan-fries it. Finally, the crunchy cake is plated with vegan risotto and topped with the highlight: a zesty, garlicky chimichurri sauce Nunez spikes with a touch of coconut milk. In the end, the flavor - Argentinian, Asian, Southern and Italian all at once - was unmatched on this list. Druliner likes to order hers with a side of cider-braised greens. 'I have Southern meat-eating friends who are as captivated by the greens as I am,' she wrote. <br>
<br>$12 at lunch; $14 at dinner. 2121 14th St NW. 202-332-9672. <a data-xslt='_http' href='http://www.eatonvillerestaurant.com'>www.eatonvillerestaurant.com</a>.

Pan-seared tofu at Eatonville

The striking visual appeal of this vegan meal alone inspired Jen Druliner of Washington to nominate it for this list. To make the dish, Eatonville executive chef Rafael Nunez explains, he marinates tofu in teriyaki, cayenne pepper and Cajun seasoning, coats it with panko and pan-fries it. Finally, the crunchy cake is plated with vegan risotto and topped with the highlight: a zesty, garlicky chimichurri sauce Nunez spikes with a touch of coconut milk. In the end, the flavor - Argentinian, Asian, Southern and Italian all at once - was unmatched on this list. Druliner likes to order hers with a side of cider-braised greens. "I have Southern meat-eating friends who are as captivated by the greens as I am," she wrote.

$12 at lunch; $14 at dinner. 2121 14th St NW. 202-332-9672. www.eatonvillerestaurant.com.

Jason Berger / The Washington Post

<a data-xslt='_http' href='http://www.washingtonpost.com/gog/restaurants/oyamel,798751.html'>Oyamel</a>'s hearty mushroom tacos could easily rank among the city's best tacos, veggie or otherwise, thanks to the house-made tortillas and the bright, peppery sofrito. The real secret, however, isn't what happens in the kitchen, but in a field in Maryland, where Oyamel's dedicated forager digs up the mushrooms that grace these tacos. Black trumpet, chicken of the woods, cremini -- the varieties that turn up in the tortillas depend entirely on what's growing in the countryside. It's enough to make you want to skip the crema and eat these in their simplest (vegan) form. Andrea Cimino of North Bethesda, who nominated the tacos, prefers them with creamy avocado. 'The combination of mushrooms and guacamole,' she wrote, 'makes it the ultimate vegan umami experience.' <br>
<br>$4 each, 401 Seventh St. NW. 202-628-1005. <a data-xslt='_http' href='http://www.oyamel.com'>www.oyamel.com</a>.

Tacos de hongos at Oyamel

Oyamel's hearty mushroom tacos could easily rank among the city's best tacos, veggie or otherwise, thanks to the house-made tortillas and the bright, peppery sofrito. The real secret, however, isn't what happens in the kitchen, but in a field in Maryland, where Oyamel's dedicated forager digs up the mushrooms that grace these tacos. Black trumpet, chicken of the woods, cremini -- the varieties that turn up in the tortillas depend entirely on what's growing in the countryside. It's enough to make you want to skip the crema and eat these in their simplest (vegan) form. Andrea Cimino of North Bethesda, who nominated the tacos, prefers them with creamy avocado. "The combination of mushrooms and guacamole," she wrote, "makes it the ultimate vegan umami experience."

$4 each, 401 Seventh St. NW. 202-628-1005. www.oyamel.com.

Marvin Joseph / The Washington Post

Wonton noodle soup at Loving Hut

Green swaths of Chinese broccoli and bok choy, strips of hamlike soy, tofu- and mushroom-stuffed dumplings, all swimming in a crystal-clear broth -- in the winter, could there be a warm bowl of soup more appealing to a vegetarian? Loving Hut, a Vietnamese-inspired vegan restaurant in Falls Church, makes a mean banh mi and vermicelli bowl, but it's the wonton noodle soup that was nominated by Holly Sternberg of Annandale. "You get a generous serving, the broth is flavorful and the wontons are so tasty," Sternberg wrote, "that they're also featured in an appetizer: fried until crisp and served with a sweet dipping sauce. Yum."

Medium bowl, $4.95; large, $7.50. 2842 Rogers Dr., Falls Church 703-942-5622. www.lovinghut.us.

Marvin Joseph / The Washington Post

Bite into this mammoth burger at <a data-xslt='_http' href='http://www.washingtonpost.com/gog/search/BGR.html#collapseRollupFlag=false|newquery=BGR:%20The%20Burger%20Joint'>BGR</a> and, inevitably, the first note to wash over your tongue is 'sweet.' Jarring at first, the mix of sweet potato and oats, brioche bun and glaze of molasses that crisps up when the burger is fired is ultimately what makes this veggie burger so addictive. (It's better still when it's loaded and the acidity of tomato, onion and pickle pierce through the sweetness.) BGR owner Mark Bucher is one of the city's best-known champions of meat, thanks to the successes of BGR and his Cleveland Park restaurant, Medium Rare, but for this dish, he credits his wife -- a vegetarian. If you're vegan, skip the Mojo sauce and ask for it on a salad — the buns are not vegan. <br>
<br>$7.99. Multiple locations. <a data-xslt='_http' href='http://www.bgrtheburgerjoint.com'>www.bgrtheburgerjoint.com</a>.

Veggie burger at BGR the Burger Joint

Bite into this mammoth burger at BGR and, inevitably, the first note to wash over your tongue is "sweet." Jarring at first, the mix of sweet potato and oats, brioche bun and glaze of molasses that crisps up when the burger is fired is ultimately what makes this veggie burger so addictive. (It's better still when it's loaded and the acidity of tomato, onion and pickle pierce through the sweetness.) BGR owner Mark Bucher is one of the city's best-known champions of meat, thanks to the successes of BGR and his Cleveland Park restaurant, Medium Rare, but for this dish, he credits his wife -- a vegetarian. If you're vegan, skip the Mojo sauce and ask for it on a salad — the buns are not vegan.

$7.99. Multiple locations. www.bgrtheburgerjoint.com.

Matt McClain / The Washington Post

For more than a decade, a hurried lunch crowd has waited in line for burritos and a show at the burrito cart <a data-xslt='_http' href='http://www.washingtonpost.com/gog/restaurants/pedro-and-vinny%27s-burrito-cart,1234449.html'>Pedro and Vinny's</a>, manned by proprietor/world's-most-efficient-burristo John Rider. Before Rider added chicken to his menu last year, the burritos came only two ways, vegan or vegetarian, and they're still the most popular options; load them up with either vegan black or pinto beans, rice, and guacamole (75 cents), cheese (50 cents) or sour cream (50 cents). The real fun, however, is picking from the homemade salsas, a half-dozen of which beckon from various colorful bottles. Do yourself a favor and pair your black beans with a hearty pour of Rider's sweet mango-habanero Goose Sauce -- named for the Grey Goose vodka bottle he stashes it in. <br>
<br> Small (without rice), $4; medium, $5; large, $5.50. 15th and K streets NW. <a data-xslt='_http' href='http://www.pedroandvinnys.com'>www.pedroandvinnys.com</a>.

Burritos at Pedro and Vinny's

For more than a decade, a hurried lunch crowd has waited in line for burritos and a show at the burrito cart Pedro and Vinny's, manned by proprietor/world's-most-efficient-burristo John Rider. Before Rider added chicken to his menu last year, the burritos came only two ways, vegan or vegetarian, and they're still the most popular options; load them up with either vegan black or pinto beans, rice, and guacamole (75 cents), cheese (50 cents) or sour cream (50 cents). The real fun, however, is picking from the homemade salsas, a half-dozen of which beckon from various colorful bottles. Do yourself a favor and pair your black beans with a hearty pour of Rider's sweet mango-habanero Goose Sauce -- named for the Grey Goose vodka bottle he stashes it in.

Small (without rice), $4; medium, $5; large, $5.50. 15th and K streets NW. www.pedroandvinnys.com.

Lavanya Ramanathan / The Washington Post

A stylish sliver of a bakery, <a data-xslt='_http' href='http://www.washingtonpost.com/gog/restaurants/the-sweet-lobby,1221498.html'>the Sweet Lobby</a> opened on Capitol Hill in 2011 without much fanfare -- until its founders, two MIT-educated siblings, snagged a win on the Food Network reality show 'Cupcake Wars.' Two vegan cakes were added to the menu this year; the carrot incarnation won a nod from reader Brian Feldman of Washington. Laced with chunks of walnut, tiny ribbons of shredded carrot and shot through with banana (which replaces the eggs), the cupcake has a hearty denseness that its eggy counterparts rarely muster. 'After taking my first bite I realized I was eating the best vegan cupcake I'd ever had at a non-strictly vegan bakery,' Feldman wrote. Ever the engineer, co-owner Timothy McIntosh dares readers to challenge the shop to try to replicate more of its flavors sans dairy. 'Vegan peanut butter, vegan green tea . . . we could do anything,' he says, 'because we're that cool.' <br>
<br>$2.75. Sold Tuesdays, Thursdays and Saturdays. 404 Eighth St. SE. 202-544-2404. <a data-xslt='_http' href='http://www.sweetlobby.com'>www.sweetlobby.com</a>.

Vegan carrot cupcake at The Sweet Lobby

A stylish sliver of a bakery, the Sweet Lobby opened on Capitol Hill in 2011 without much fanfare -- until its founders, two MIT-educated siblings, snagged a win on the Food Network reality show "Cupcake Wars." Two vegan cakes were added to the menu this year; the carrot incarnation won a nod from reader Brian Feldman of Washington. Laced with chunks of walnut, tiny ribbons of shredded carrot and shot through with banana (which replaces the eggs), the cupcake has a hearty denseness that its eggy counterparts rarely muster. "After taking my first bite I realized I was eating the best vegan cupcake I'd ever had at a non-strictly vegan bakery," Feldman wrote. Ever the engineer, co-owner Timothy McIntosh dares readers to challenge the shop to try to replicate more of its flavors sans dairy. "Vegan peanut butter, vegan green tea . . . we could do anything," he says, "because we're that cool."

$2.75. Sold Tuesdays, Thursdays and Saturdays. 404 Eighth St. SE. 202-544-2404. www.sweetlobby.com.

Jason Berger / The Washington Post

Of the seven vegan dishes generously piled onto spongy injera for this dish at <a data-xslt='_http' href='http://www.washingtonpost.com/gog/restaurants/ethiopic,1162565.html'>Ethiopic</a>, a few are surprises, and none more so than the fosolia, a stir-fry of string beans and carrots that rarely appears on vegetarian spreads at Ethiopian restaurants in this area. It's among the reasons the platter won a nod from Martin Rundle of Washington. The fosolia, explains owner Meseret Bekele, is a family recipe that involves caramelizing the beans. She attributes the popularity of many of the dishes on the plate, including the fiery gomen (lentils in berbere seasoning), to their traditional preparation. <br>
<br>Lunch, $27; dinner, $35. (Serves 2-3). 401 H St. NE. 202-675-2066. <a data-xslt='_http' href='http://www.ethiopicrestaurant.com'>www.ethiopicrestaurant.com</a>.

Vegetarian sampler II at Ethiopic

Of the seven vegan dishes generously piled onto spongy injera for this dish at Ethiopic, a few are surprises, and none more so than the fosolia, a stir-fry of string beans and carrots that rarely appears on vegetarian spreads at Ethiopian restaurants in this area. It's among the reasons the platter won a nod from Martin Rundle of Washington. The fosolia, explains owner Meseret Bekele, is a family recipe that involves caramelizing the beans. She attributes the popularity of many of the dishes on the plate, including the fiery gomen (lentils in berbere seasoning), to their traditional preparation.

Lunch, $27; dinner, $35. (Serves 2-3). 401 H St. NE. 202-675-2066. www.ethiopicrestaurant.com.

James Buck / The Washington Post

'Shroom burger may be a misnomer for this gooey disk of deep-fried goodness at <a data-xslt='_http' href='http://www.washingtonpost.com/gog/restaurants/shake-shack,1208523.html'>Shake Shack</a>, given that the breaded, fried portobello is all but obscured by the inch-thick wedge of Muenster and cheddar within it. Is it delicious? Oh, yes. And guilt-inducing like nothing else on this list. 'The piping hot mushroom oozes warm, melted cheese at first bite,' wrote Leanne Omland of South Riding, who makes a habit of snagging one of these burgers when she's at Nats Park. It is, she said, 'worth two days of sparse eating before and after game day.' <br>
<br>$6.75 at the Dupont Circle location, 1216 18th St. NW. 202-683-9922; $8 at Nationals Park, 1500 South Capitol St. SE. <a data-xslt='_http' href='http://www.shakeshack.com'>www.shakeshack.com</a>.

‘Shroom burger at Shake Shack

'Shroom burger may be a misnomer for this gooey disk of deep-fried goodness at Shake Shack, given that the breaded, fried portobello is all but obscured by the inch-thick wedge of Muenster and cheddar within it. Is it delicious? Oh, yes. And guilt-inducing like nothing else on this list. "The piping hot mushroom oozes warm, melted cheese at first bite," wrote Leanne Omland of South Riding, who makes a habit of snagging one of these burgers when she's at Nats Park. It is, she said, "worth two days of sparse eating before and after game day."

$6.75 at the Dupont Circle location, 1216 18th St. NW. 202-683-9922; $8 at Nationals Park, 1500 South Capitol St. SE. www.shakeshack.com.

Lavanya Ramanathan / The Washington Post

<a data-xslt='_http' href='http://www.washingtonpost.com/gog/search/Julia%27s%20Empanadas/categories_All%20Restaurants,collapseRollupFlag_false,searchType_facet,showResultsTab_GOG.html'>Julia's</a> quietly vegan-ized its savory vegetarian empanada (nominated via Twitter by Ruth Neustifter of Takoma Park) in late 2011, by eliminating the egg wash. Among the best is a butternut-squash-based dough with a spicy mix of broccoli, sweet potatoes, onions and cabbage, but options change each week, giving regulars reason to return again and again. Doused with the restaurant's blistering green salsa, it's the perfect portable dish for lunch or late-night eating. 'Each empanada is beautifully handmade, with a different flourish to the crust,' Neustifter wrote. 'So even though they're inexpensive, they feel like a treat.'<br>
<br>$3.49. Multiple locations in the District. <a data-xslt='_http' href='http://www.juliasempanadas.com'>www.juliasempanadas.com</a>.

Vegetarian empanada at Julia’s Empanadas

Julia's quietly vegan-ized its savory vegetarian empanada (nominated via Twitter by Ruth Neustifter of Takoma Park) in late 2011, by eliminating the egg wash. Among the best is a butternut-squash-based dough with a spicy mix of broccoli, sweet potatoes, onions and cabbage, but options change each week, giving regulars reason to return again and again. Doused with the restaurant's blistering green salsa, it's the perfect portable dish for lunch or late-night eating. "Each empanada is beautifully handmade, with a different flourish to the crust," Neustifter wrote. "So even though they're inexpensive, they feel like a treat."

$3.49. Multiple locations in the District. www.juliasempanadas.com.

Lavanya Ramanathan / The Washington Post

Kale chips at Elizabeth's Gone Raw

"Elizabeth's kale chips are to die for," Susan Prolman of Washington wrote of the spicy, crunchy dish that kicks off every elegant meal at the once-a-week vegan raw-food restaurant Elizabeth's Gone Raw. Each week, chefs coat heaps of kale in a batter of ground cashew, jalapeno pepper, garlic, red pepper, cayenne and B12-loaded nutritional yeast (frequently used in vegan cooking to replicate the taste of cheese), then dehyrate it overnight in time for the Friday-night dinners. The kicky snack never lasts long at the table; luckily, the restaurant also packages it to-go.

The chips are included in the fixed-price meal, $75 a person. $12 for a four-ounce bag, or $6 for a 2.5-ounce bag. 1341 L St. NW. 202-347-8349. www.elizabethsgoneraw.com.

Lavanya Ramanathan / The Washington Post

Hyderabad, the southern Indian city channeled in <a data-xslt='_http' href='http://www.washingtonpost.com/gog/restaurants/masala-art,1159268.html'>Masala Art</a>'s thrilling eggplant-and-pepper curry, is notorious for its searing flavors. A bowl of this vegan dish, nominated by Martin Rundle of Washington, is swimming with as many jalapenos as thick slices of eggplant. There is one reprieve from the heat: The creamy sesame sauce with hints of sweet peanut and coconut milk tempers it for Western tongues, without relying on cream or ghee (the usual staples of Indian curries). <br>
<br>$10.50. 4441-B Wisconsin Ave. NW. 202-362-4441. <a data-xslt='_http' href='http://www.masalaartdc.com'>www.masalaartdc.com</a>.

Baingan mirch ka salan at Masala Art

Hyderabad, the southern Indian city channeled in Masala Art's thrilling eggplant-and-pepper curry, is notorious for its searing flavors. A bowl of this vegan dish, nominated by Martin Rundle of Washington, is swimming with as many jalapenos as thick slices of eggplant. There is one reprieve from the heat: The creamy sesame sauce with hints of sweet peanut and coconut milk tempers it for Western tongues, without relying on cream or ghee (the usual staples of Indian curries).

$10.50. 4441-B Wisconsin Ave. NW. 202-362-4441. www.masalaartdc.com.

Jason Berger / The Washington Post

Readers nominated a handful of cupcakes and sandwiches at <a data-xslt='_http' href='http://www.washingtonpost.com/gog/restaurants/sticky-fingers-sweets-and-eats,1095633.html'>Sticky Fingers</a>, including the chickpea-laden 'tuna' melt, but the deceptively rich and cakey brownie is truly essential. 'I joke that these are 'adults-only' brownies,' owner Doron Petersan says of the dessert, which she tweaked for four years to arrive at a recipe that uses a hint of coffee and three forms of chocolate. The end result? A brownie you wouldn't want to share with anyone, much less the kids. <br>
<br>$3.50. 1370 Park Rd. NW. 202-299-9700. <a data-xslt='_http' href='http://www.stickyfingersbakery.com'>www.stickyfingersbakery.com</a>.

Brownies at Sticky Fingers Sweets and Eats

Readers nominated a handful of cupcakes and sandwiches at Sticky Fingers, including the chickpea-laden "tuna" melt, but the deceptively rich and cakey brownie is truly essential. "I joke that these are 'adults-only' brownies," owner Doron Petersan says of the dessert, which she tweaked for four years to arrive at a recipe that uses a hint of coffee and three forms of chocolate. The end result? A brownie you wouldn't want to share with anyone, much less the kids.

$3.50. 1370 Park Rd. NW. 202-299-9700. www.stickyfingersbakery.com.

Lavanya Ramanathan / The Washington Post

Edge of the Woods at Pete's Apizza

It's the mind-bogglingly crispy eggplant -- thinly sliced and fried until it begins to resemble potato chips -- and not the cheese, crust or sauce that makes this dish one of the best vegetarian pizzas around. Blissfully, the eggplant is piled high on Pete’s Apizza’s Edge of the Woods, offering a smoky balance to sweet caramelized onion, tart tomato sauce and grassy spinach. (Want it vegan? Pete's will happily whip up a dairy-free version by forgoing the ricotta and layering the pie with Daiya cheese.) Votes came in for several of the crispy, thin-crust, New England-style pies at Pete's, and it's no wonder there are so many veggie-friendly options: Founders Alicia Wilkinson-Mehr and Joel Mehr have a young son, "Little Pete," who is a vegetarian.

14-inch pizza, $19; 18-inch, $25. Locations in Clarendon, Friendship Heights and Columbia Heights. www.petesapizza.com.

Lavanya Ramanathan / The Washington Post

Missing the crunchy-sweet kick of carryout Chinese? The General Tso's Surprise at <a data-xslt='_http' href='http://www.washingtonpost.com/gog/search/Sunflower%20Vegetarian%20Restaurant/categories_All%20Restaurants,collapseRollupFlag_false,searchType_facet.html'>Sunflower</a>, “is a nice approximation of General Tso's Chicken,' a reader of the Going Out Gurus blog told us. When it arrives at your table, it's a dead ringer for the real thing. The restaurant offers two versions of the dish: the 'surprise,' which is vegetarian, and the 'magic,' which is vegan. Both are served with a helping of broccoli and carrots. <br>
<br>Surprise, $12; Magic, $12.50. 6304 Leesburg Pike, Falls Church. 703-237-3888; 2531 Chain Bridge Rd., Vienna. 703-319-3888. <a data-xslt='_http' href='http://www.crystalsunflower.com'>www.crystalsunflower.com</a>.

General Tso's Surprise/Magic at Sunflower Vegetarian

Missing the crunchy-sweet kick of carryout Chinese? The General Tso's Surprise at Sunflower, “is a nice approximation of General Tso's Chicken," a reader of the Going Out Gurus blog told us. When it arrives at your table, it's a dead ringer for the real thing. The restaurant offers two versions of the dish: the "surprise," which is vegetarian, and the "magic," which is vegan. Both are served with a helping of broccoli and carrots.

Surprise, $12; Magic, $12.50. 6304 Leesburg Pike, Falls Church. 703-237-3888; 2531 Chain Bridge Rd., Vienna. 703-319-3888. www.crystalsunflower.com.

Cade Martin / The Washington Post

<a data-xslt='_http' href='http://www.washingtonpost.com/gog/search/Windy%20City%20Red%20Hots/categories_All%20Restaurants,collapseRollupFlag_false,searchType_facet.html'>Windy City Red Hots</a> owner Angel Miranda opened the Leesburg restaurant in 2010 fully intending to serve meat-loaded Chicago-style hot dogs, Polish sausage sandwiches, Italian roast beef and sausages. But when a would-be customer asked him for a veggie dog, Miranda didn't think twice. He began offering two meat-free dogs: one that uses egg whites and another that's vegan. The best way to experience them? Chicago-style, with mustard, relish, onions, tomato, pickle, sport peppers and celery salt, on a poppy seed bun. 'Windy City's veg dogs may be one of the best kept secrets in Loudoun County,' wrote Sue Sedlazek of Leesburg, who keeps track of such options on the Web site Loudoun Veg. 'You'd have to travel to Chicago to find a hot dog this good.'<br>
<br>$3.50. 28 S. King St., Leesburg. 703-669-8606. Windy City food truck, 20052 Lexington Dr., Ashburn (at Blue Mount Nursery). 703-505-6934. <a data-xslt='_http' href='http://www.windycityredhots.com'>www.windycityredhots.com</a>.

Veggie red hot at Windy City Red Hots

Windy City Red Hots owner Angel Miranda opened the Leesburg restaurant in 2010 fully intending to serve meat-loaded Chicago-style hot dogs, Polish sausage sandwiches, Italian roast beef and sausages. But when a would-be customer asked him for a veggie dog, Miranda didn't think twice. He began offering two meat-free dogs: one that uses egg whites and another that's vegan. The best way to experience them? Chicago-style, with mustard, relish, onions, tomato, pickle, sport peppers and celery salt, on a poppy seed bun. "Windy City's veg dogs may be one of the best kept secrets in Loudoun County," wrote Sue Sedlazek of Leesburg, who keeps track of such options on the Web site Loudoun Veg. "You'd have to travel to Chicago to find a hot dog this good."

$3.50. 28 S. King St., Leesburg. 703-669-8606. Windy City food truck, 20052 Lexington Dr., Ashburn (at Blue Mount Nursery). 703-505-6934. www.windycityredhots.com.

Caitlin Gibson / The Washington Post

Once scarce, Washington ramen joints are proliferating, but it was <a data-xslt='_http' href='http://www.washingtonpost.com/gog/restaurants/rens-ramen,1161346.html'>Ren's</a>, a stalwart at all of three years old, whose delicate veggie bowl garnered the nod from a reader on Facebook. Listed on the menu as 'shio' (or salt-flavored) ramen, the seaweed-based vegetable bowl requires a quick substitution for it to be truly vegetarian: The salt flavor usually mixed into the broth is made with fish extract, so ask for miso flavoring instead. You won't miss a thing, not with the roasted garlic, optional egg, rounds of crunchy green onion, bean sprout and thick paddy of wavy noodles, which are imported from Japan's famed Nishiyama factory.<br>
<br>Regular, $11; large, $13. 11403 Amherst Ave., Wheaton. 301-693-0806. <a data-xslt='_http' href='http://www.rens-ramen.com'>www.rens-ramen.com</a>.

Vegetable ramen at Ren's Ramen

Once scarce, Washington ramen joints are proliferating, but it was Ren's, a stalwart at all of three years old, whose delicate veggie bowl garnered the nod from a reader on Facebook. Listed on the menu as "shio" (or salt-flavored) ramen, the seaweed-based vegetable bowl requires a quick substitution for it to be truly vegetarian: The salt flavor usually mixed into the broth is made with fish extract, so ask for miso flavoring instead. You won't miss a thing, not with the roasted garlic, optional egg, rounds of crunchy green onion, bean sprout and thick paddy of wavy noodles, which are imported from Japan's famed Nishiyama factory.

Regular, $11; large, $13. 11403 Amherst Ave., Wheaton. 301-693-0806. www.rens-ramen.com.

Lavanya Ramanathan / The Washington Post

Order the four-piece wings at the Adams Morgan restaurant <a data-xslt='_http' href='http://www.washingtonpost.com/gog/bars-clubs/smoke-and-barrel,1215343.html'>Smoke and Barrel</a> and your server will smile and tell you that they almost trump the real thing. Made with seitan, a spongy, protein-packed mock meat derived from wheat, the drumsticks are smoked for three hours in bourbon barrels to infuse them with the subtle scent of whiskey. When a customer orders the dish, the wings go into the fryer and get a sugar and spice rub for a crispy, complex coating. From there, diners can choose whether they want the drumsticks 'dry'; 'wet' with brown-sugar Memphis-style sauce, Thai chili sauce, or chipotle-honey butter (it's the only sauce that isn't vegan); or 'muddy,' with sauce and extra rub.<br>
<br>$9.95. 2471 18th St. NW. 202-319-9353. <a data-xslt='_http' href='http://www.smokeandbarreldc.com'>www.smokeandbarreldc.com</a>.

Vegan wings at Smoke and Barrel

Order the four-piece wings at the Adams Morgan restaurant Smoke and Barrel and your server will smile and tell you that they almost trump the real thing. Made with seitan, a spongy, protein-packed mock meat derived from wheat, the drumsticks are smoked for three hours in bourbon barrels to infuse them with the subtle scent of whiskey. When a customer orders the dish, the wings go into the fryer and get a sugar and spice rub for a crispy, complex coating. From there, diners can choose whether they want the drumsticks "dry"; "wet" with brown-sugar Memphis-style sauce, Thai chili sauce, or chipotle-honey butter (it's the only sauce that isn't vegan); or "muddy," with sauce and extra rub.

$9.95. 2471 18th St. NW. 202-319-9353. www.smokeandbarreldc.com.

James Buck / The Washington Post

Even before <a data-xslt='_http' href='http://www.washingtonpost.com/gog/search/Busboys%20and%20Poets/collapseRollupFlag_false,searchType_facet.html'>Busboys and Poets</a> opened on 14th Street NW, restaurateur Andy Shallal planned to include vegan fare. Tracking down vegan ingredients for a large-volume restaurant wasn't easy when the restaurant was in the works nearly a decade ago. To make this sandwich -- layered with roasted red pepper, arugula and smoky tempeh (a fermented, firm protein derived from soy) -- vegan bread had to be created for the restaurant by a local baker, Shallal says. It was worth the legwork: Crunchy, sweet and peppery, the tempeh sandwich, nominated by reader Alisha Bhagat of Washington, remains one of Busboys and Poets' most irresistible and enduring dishes.<br>
<br>$9. Locations in Hyattsville, Arlington and Washington. <a data-xslt='_http' href='http://www.busboysandpoets.com'>www.busboysandpoets.com</a>.

Tempeh sandwich at Busboys and Poets

Even before Busboys and Poets opened on 14th Street NW, restaurateur Andy Shallal planned to include vegan fare. Tracking down vegan ingredients for a large-volume restaurant wasn't easy when the restaurant was in the works nearly a decade ago. To make this sandwich -- layered with roasted red pepper, arugula and smoky tempeh (a fermented, firm protein derived from soy) -- vegan bread had to be created for the restaurant by a local baker, Shallal says. It was worth the legwork: Crunchy, sweet and peppery, the tempeh sandwich, nominated by reader Alisha Bhagat of Washington, remains one of Busboys and Poets' most irresistible and enduring dishes.

$9. Locations in Hyattsville, Arlington and Washington. www.busboysandpoets.com.

Jason Berger / The Washington Post

Oasis salad at Zorba's Cafe

The lone salad among the reader picks, nominated by Andrea Higginbotham of Washington, tops a classic Greek version -- lettuce, kalamata olives, tomato, feta cheese and a simple oil-and-vinegar dressing -- with crispy falafel patties. Simple and relatively light, it's a perfect summertime indulgence. "Even though it's a salad," Higginbotham noted of Zorba’s leafy platter, "it's a full meal."

$11.45. 1612 20th St. NW. 202-387-8555. www.zorbascafe.com.

Lavanya Ramanathan / The Washington Post

This dish at Rockville's <a data-xslt='_http' href='http://www.washingtonpost.com/gog/restaurants/vegetable-garden,793904.html'>Vegetable Garden</a> is a farmer's market on a plate, packed with shiitake mushrooms, eggplant, lily bulb, crunchy bell peppers, a half-dozen other veggies and a sweet touch: cranberries. 'It is absolutely divine,' wrote Julia Barto of Germantown. 'A simple dish, with simple ingredients, but the slightly spicy sauce takes it over the top. The cashews give it a little extra crunch.'<br>
<br>Lunch, $9.99; dinner, $12.79. 11618 Rockville Pike, Rockville. 301-468-9301. <a data-xslt='_http' href='http://www.thevegetablegarden.com'>www.thevegetablegarden.com</a>.

Eight-treasure eggplant at Vegetable Garden

This dish at Rockville's Vegetable Garden is a farmer's market on a plate, packed with shiitake mushrooms, eggplant, lily bulb, crunchy bell peppers, a half-dozen other veggies and a sweet touch: cranberries. "It is absolutely divine," wrote Julia Barto of Germantown. "A simple dish, with simple ingredients, but the slightly spicy sauce takes it over the top. The cashews give it a little extra crunch."

Lunch, $9.99; dinner, $12.79. 11618 Rockville Pike, Rockville. 301-468-9301. www.thevegetablegarden.com.

Amy Orndorff / The Washington Post

Most veggie burgers are the approximate color of cardboard. So it's surprising when <a data-xslt='_http' href='http://www.washingtonpost.com/gog/bars-clubs/science-club,1118350.html'>Science Club</a>'s vegan burger arrives at your table a vibrant green, reminding you that vegetarian food can still come from vegetables. This burger, studded with black beans and carrots, is coated in a light layer of panko, pan-fried and delivered to the table crunchy and warm. Ordering it with frites seems like tampering with a good thing, particularly when the spinach salad that accompanies the burger proves an ideal, citrusy counterpoint. <br>
<br>$10. Frites are $3 extra.1136 19th St. NW. 202-775-0747. <a data-xslt='_http' href='http://www.scienceclubdc.com'>www.scienceclubdc.com</a>.

Veggie burger at Science Club

Most veggie burgers are the approximate color of cardboard. So it's surprising when Science Club's vegan burger arrives at your table a vibrant green, reminding you that vegetarian food can still come from vegetables. This burger, studded with black beans and carrots, is coated in a light layer of panko, pan-fried and delivered to the table crunchy and warm. Ordering it with frites seems like tampering with a good thing, particularly when the spinach salad that accompanies the burger proves an ideal, citrusy counterpoint.

$10. Frites are $3 extra.1136 19th St. NW. 202-775-0747. www.scienceclubdc.com.

Marvin Joseph / The Washington Post

Vegetarian dish 2 at Afghan Kabob

Never mind the name. You can bet that even the generic "Vegetarian Dish" is far more delicious than it sounds at an Afghan restaurant that meticulously makes each piece of soft, flaky nan to order. The platter at Afghan Kabob arrives, sampler-style, with eggplant, sauteed spinach and golden pumpkin. "It's the perfect mixture of sweet and spicy," wrote Sarah DiGioia of Burke. "Once you try it, you will be hooked!"

$9.95. 6357 Rolling Rd., Springfield. 703-913-7008. www.afghankabobrestaurant.com.

James Buck / The Washington Post

Vegetarian pho at Pho 14

Vegetarians can find a way to tweak almost any dish until it's meat-free, but one dish perpetually stumps us: pho. The soul of any bowl of the Vietnamese staple is its broth, and broth almost without exception is made with beef bones. That's why Pho 14's vegan pho proves such a find. The rich, brown broth is surprisingly full of flavor, thanks to one ingredient that the typical vegetarian recipes never call for: Fuji apples. In lieu of meat, the soup is loaded with fried tofu and verdant broccoli and thick slices of mushroom.

Regular, $7.95; large, $8.95. 1436 Park Rd. NW. 202-986-2326. www.dcpho14.com.

Alex Baldinger / The Washington Post

Vegetarian steak and cheese at Galaxy Hut

Nearly every item on the tot-and-burger-filled menu at Clarendon's rocker watering hole can be prepared vegetarian -- even the BLTs and bowls of chili-mac. But it is the greasy, could-have-come-from-Philly veggie cheesesteak that reader Suzie Lemieux calls "one of my favorite meals. With a great beer, of course." To make it, seitan is tossed onto a griddle with onions, peppers and a garlic-herb sauce. The mixture is then topped with American cheese and pretty much "shoved into a sub roll," says Galaxy Hut’s owner, Lary Hoffman. If that's still too dainty, you can add veggie bacon for a dollar more.

$8.50. 2711 Wilson Blvd., Arlington. 703-525-8646. www.galaxyhut.com.

James Buck / The Washington Post

Raspberry thumbprint cookie at Sweet and Natural

The atmosphere is joyful at this vegan bakeshop and cafe adjacent to Mount Rainier's natural-foods market the Glut. And why wouldn't it be? A bright display case at Sweet and Natural shows off a dozen varieties of cupcakes, gorgeous cakes, pies and thumbprint cookies -- crunchy, buttery little snacks reminiscent of shortbread. They come six to a box or as one giant cookie. Tapioca flour is a surprise on the short list of ingredients, which also includes vegan butter, fruit and lemon zest. But the real treat is the center of the cookie, a pocket of fresh raspberry jam -- or blueberry, apricot or peanut butter and jelly. If you go, don't leave without some soft-serve ice cream or the fluffy sweet potato off the hot bar.

$4.50 for a package of six small thumbprints; $2 for the big cookie. 4009 34th St., Mount Rainier. 301-277-9338. www.sweetandnatural.com Also available at Java Green and organic markets including the Glut, MOM's and Roots.

Lavanya Ramanathan / The Washington Post

The very thought of the vegan 'tofucakes' at <a data-xslt='_http' href='http://www.washingtonpost.com/gog/restaurants/marks-kitchen,884148.html'>Mark's Kitchen</a> -- made with tofu and a mix of vegetables including spinach and red pepper - first struck Susan Miller of Takoma Park as 'bland and austere.' What arrived at her table, she wrote, 'was an incredibly complex and artful tower of greens dressed with raspberry soy sauce over spinach tofucakes made with shiitakes... It would please (and fill) anyone.' One of the specialties of the Takoma Park Korean American restaurant, the patties come two ways. The dinner portion arrives vegan and surrounded by vegetables; at brunch, they're accompanied by eggs and an English muffin. <br>
<br>Breakfast, $7.95; dinner, $8.95. 7006 Carroll Ave., Takoma Park. 301-270-1884. <a data-xslt='_http' href='http://www.markskitchen.com'>www.markskitchen.com</a>.

Spinach tofucakes at Mark’s Kitchen

The very thought of the vegan "tofucakes" at Mark's Kitchen -- made with tofu and a mix of vegetables including spinach and red pepper - first struck Susan Miller of Takoma Park as "bland and austere." What arrived at her table, she wrote, "was an incredibly complex and artful tower of greens dressed with raspberry soy sauce over spinach tofucakes made with shiitakes... It would please (and fill) anyone." One of the specialties of the Takoma Park Korean American restaurant, the patties come two ways. The dinner portion arrives vegan and surrounded by vegetables; at brunch, they're accompanied by eggs and an English muffin.

Breakfast, $7.95; dinner, $8.95. 7006 Carroll Ave., Takoma Park. 301-270-1884. www.markskitchen.com.

Anne Kenderdine / The Washington Post

Vegan grilled Reuben at Great Sage

How, you might be asking, could a sandwich without an inch of corned beef and Swiss cheese ever qualify as a Reuben? For those who miss the unforgettable mouthful of creamy, sour and crunchy that a Reuben provides, the vegan version at Great Sage fits the bill and then some. Filled with baked tempeh and a thick bed of tangy sauerkraut, the sandwich (which is paired with an incredible Dijon-laced coleslaw) won more than one nod. "Their grilled Reuben," wrote a reader of the Going Out Gurus blog, "is crazy delicious."

$10. 5809 Clarksville Square Dr., Clarksville. 443-535-9400. www.greatsage.com.

Katherine Frey / The Washington Post

For its highly addictive mac and 'cheese,' nominated by several readers, vegan soul-food mainstay <a data-xslt='_http' href='http://www.washingtonpost.com/gog/restaurants/soul-vegetarian-cafe-and-exodus-carryout,805832.html'>Soul Vegetarian</a> makes its impossibly creamy soy cheese in-house, creating a new batch for each pan that goes in the oven. Spiked with enough garlic to repel a vampire, and sprinkled with smoky paprika and parsley, it is hard for customers to resist: More than two deep pans of the dish fly out of the kitchen each day. <br>
<br>Small, $5; large, $6.50; entree portion with two sides, $10.50. 2606 Georgia Ave. NW. 202-328-7685. <a data-xslt='_http' href='http://www.soulvegcafe.com'>www.soulvegcafe.com</a>.

Vegan macaroni and cheese at Soul Vegetarian's Exodus

For its highly addictive mac and "cheese," nominated by several readers, vegan soul-food mainstay Soul Vegetarian makes its impossibly creamy soy cheese in-house, creating a new batch for each pan that goes in the oven. Spiked with enough garlic to repel a vampire, and sprinkled with smoky paprika and parsley, it is hard for customers to resist: More than two deep pans of the dish fly out of the kitchen each day.

Small, $5; large, $6.50; entree portion with two sides, $10.50. 2606 Georgia Ave. NW. 202-328-7685. www.soulvegcafe.com.

Lavanya Ramanathan / The Washington Post

Fried tofu is glazed with sugary soy, then dotted with shards of lemongrass and red chili and cooked in a clay pot until it's sizzling at <a data-xslt='_http' href='http://www.washingtonpost.com/gog/restaurants/huong-que-four-sisters,794721.html'>Four Sisters</a>, the Vietnamese restaurant in Merrifield Town Center that offers a full vegetarian menu that's fish-sauce free. 'It has so many different flavors in there,' says co-owner Lieu Lai. 'You have the sweet, the salty, the flavor of the lemongrass.' <br>
<br>$10.95. 8190 Strawberry Lane, Suite 1, Falls Church. 703-539-8566. <a data-xslt='_http' href='http://www.foursistersrestaurant.com'>www.foursistersrestaurant.com</a>.

Caramelized tofu with lemongrass from Four Sisters

Fried tofu is glazed with sugary soy, then dotted with shards of lemongrass and red chili and cooked in a clay pot until it's sizzling at Four Sisters, the Vietnamese restaurant in Merrifield Town Center that offers a full vegetarian menu that's fish-sauce free. "It has so many different flavors in there," says co-owner Lieu Lai. "You have the sweet, the salty, the flavor of the lemongrass."

$10.95. 8190 Strawberry Lane, Suite 1, Falls Church. 703-539-8566. www.foursistersrestaurant.com.

Justin Rude / The Washington Post

Mike Isabella's pick: Dal makhani at Rasika

"I love vegetarian dishes," says the toque and TV personality, who offers several of his own at Bandolero and Graffiato, including the rave-worthy summer sweet corn agnolotti. "Rasika is one of my favorite places to go for vegetarian. One of my favorites is the dal. It's got some tomato, onion and ginger, but what really makes it stand it out is fenugreek. It has a really really unique flavor profile."

Lavanya Ramanathan / The Washington Post

Andy Shallal's pick: Beet salad at Cafe Saint-Ex

Shallal, the restaurateur behind Busboys and Poets and Eatonville, likens the feeling he gets after eating this sophisticated salad to a runner's high. After tucking into Saint-Ex’s tender beets with a citrusy twist from candied grapefruit, "I feel like I went to the gym," he says fondly. "I feel like I did something good for my body."

Lavanya Ramanathan / The Washington Post

Elizabeth Petty's pick: Imam bayildi at Agora

Petty, the owner of Elizabeth's Gone Raw and the Catering Company of Washington, adheres to a strict diet that is mostly raw and vegan, but she also eschews sugar, most fruit and soy. "It's difficult, and I don't want to be a pill when I go out," she explains. So where's a girl to eat? Agora, where a clearly marked menu makes it easy to choose. She loves this vegan eggplant, stuffed with pine nuts, tomatoes and garlic. "It's a lovely, simple dish with pure ingredients."

Lavanya Ramanathan / The Washington Post

A vegan during his college days, Jakubiec, executive chef at <a data-xslt='_http' href='http://www.washingtonpost.com/gog/restaurants/plume-at-the-jefferson-hotel,1158445.html'>Plume</a>, cut his teeth cooking at a vegan restaurant and continues to whip up at least one stunning vegetarian or vegan dish for diners at the Jefferson's luxe restaurant. Now, he noshes on pretty much anything, but he loves the thick-cut fries at <a data-xslt='_http' href='http://www.washingtonpost.com/gog/restaurants/la-caraquena,1155215.html'>La Caraquena</a> in Falls Church. The yuca 'gets nice and crispy on the outside, and kind of sweet and a little bit earthy,' Jakubiec says. 'And they serve it with this amarillo sauce, like a curried mayonnaise. It's one of my favorites.'

Chris Jakubiec's pick: Yuca frita at La Caraquena

A vegan during his college days, Jakubiec, executive chef at Plume, cut his teeth cooking at a vegan restaurant and continues to whip up at least one stunning vegetarian or vegan dish for diners at the Jefferson's luxe restaurant. Now, he noshes on pretty much anything, but he loves the thick-cut fries at La Caraquena in Falls Church. The yuca "gets nice and crispy on the outside, and kind of sweet and a little bit earthy," Jakubiec says. "And they serve it with this amarillo sauce, like a curried mayonnaise. It's one of my favorites."

Justin Rude / The Washington Post

'It's the texture, it's the flavor, the surprise,' Bucher, the owner of BGR The Burger Joint and <a data-xslt='_http' href='http://www.washingtonpost.com/gog/restaurants/medium-rare,1206936.html'>Medium Rare</a>, says of the crispy fried appetizer at <a data-xslt='_http' href='http://www.washingtonpost.com/gog/search/rasika.html'>Rasika</a>, which also was on Weekend's list of 40 essential Washington dishes. 'You don't expect it to taste the way it tastes [with] the spice. That is the most incredible spinach dish I've had in my life.'

Mark Bucher's pick: The palak chaat at Rasika

"It's the texture, it's the flavor, the surprise," Bucher, the owner of BGR The Burger Joint and Medium Rare, says of the crispy fried appetizer at Rasika, which also was on Weekend's list of 40 essential Washington dishes. "You don't expect it to taste the way it tastes [with] the spice. That is the most incredible spinach dish I've had in my life."

Kathryn Norwood / For The Washington Post

For more <a data-xslt='_http' href='http://www.washingtonpost.com/gog/dc-restaurants.html'>restaurant ideas</a> from the Going Out Guide, check out galleries of the area’s <a data-xslt='_http' href='http://www.washingtonpost.com/goingoutguide/40-dishes-every-washingtonian-must-try/2011/12/23/gIQA9KRbOP_gallery.html'>40 essential eats</a> and <a data-xslt='_http' href='http://www.washingtonpost.com/goingoutguide/this-presidents-day-eat-like-the-obamas/2012/02/10/gIQAVJHCGR_gallery.html'>places where the Obamas have dined</a>. Also see our picks for <a data-xslt='_http' href='http://www.washingtonpost.com/gog/best-bets/vegetarian-friendly,89828.html'>restaurants great for vegans and vegetarians</a>.

D.C.-area nightlife, events and dining

Washington’s essential vegetarian eats