Atlanta, GAVegan

A Reynoldstown menu of Latin-inspired plant cooking with vegan takes on Cuban and Tex-Mex staples. The Crunchwrap and fried chochoyotes in a coconut-corn broth are both worth the trip alone, and the kitchen builds flavor from the ground up rather than leaning on meat substitutes to do the work.

A three-decade bedrock of Atlanta's meat-free scene in Buckhead, where fried avocado tacos and a seitan gyro with caramelized onions keep long-time regulars returning to their usual booths. The longevity speaks for itself, a plant-based kitchen that was serving this crowd well before it became fashionable.

Serving plant-based Southern comfort food in the West End since the 1980s, with a daily rotation of seitan proteins backing up a renowned vegan mac and cheese, plus a connected smoothie bar on the side. The long run has made it a genuine anchor of the neighborhood's plant-based cooking.

A Vine City fast-casual counter where the Bubba Sparxx jackfruit sloppy joe and the Badu, kale and quinoa wrapped in a spinach tortilla, show plant-based fast food does not have to feel like a compromise. The quick format keeps it accessible without dumbing down what comes out of the kitchen.

A West End raw, unprocessed plant-based kitchen built around ingredients rather than substitutes. The Liberation Lemonade and kale wraps are the standard order for first-timers, and the whole-food approach gives the menu a distinct identity that sets it apart from the seitan-heavy spots elsewhere in town.