Serving South Indian vegetarian fare since 1993, the Ganesh Temple menu is aimed at worshippers, but everyone is made welcome (the entrance is around the corner on Holly Avenue). Consult the posted menu for specials, and order chaats, dosas, uttapams, idlis, and rice dishes at the counter. Tiffins feature small versions of signature dishes; red onion sambar vada (savory donuts), and mirchi bajji (deep fried chiles). 

Kernel is the newest restaurant from Steve Ells, founder of Chipotle. But this one is vegan; has a nifty robot arm that makes up to 1000 meals a day; and pays workers fairly, with time off and benefits. With a menu made from Andrew Black, a former chef from Eleven Madison Park, Kernel offers items such as the burger made with legumes, grains, and veggies and a bun that’s like brioche. There’s also a wheat-and-soy “chicken” sandwich that speaks to the zeitgeist. A zesty salad features chicories and lentils, while a romaine and kale Caesar tastes savory thanks to sunflower seeds instead of anchovies. Don’t skip the (dark) chocolate chunk or oatmeal raisin walnut cookies: Made with olive oil instead of butter and textured with milled wheatberries, they’re finished with a hint of salt.

There’s so much to choose from at this Greenpoint newcomer, whose injera has been described as some of the city’s best, especially if there are vegetarians and vegans in your party. The shiro wat stew is especially good, as is its coffee service.

Classic Sichuan dishes get the vegan treatment at Spicy Moon, a cozy space tucked away on the East Village’s buzzing Sixth Street. (There’s an additional location in the West Village, as well.) Options include General Tso’s mushroom and vegetable wontons in chile oil, with bigger plates featuring vegetables, tofu, eggplant, or potato in dry pepper, dry pot, and kung pao styles.

Sunday C&C opened in the Bowery Market in May, a permanent home for this concept that first launched at Smorgasburg. Owner Christian Torres is a one-man operation serving up Latin American vegan food with a rotating menu. When it opened it featured Venezuelan-style arepa that’s made with sweet corn, housemade cashew “mozzarella” with ssamjang, and vegan honey, but the menu regularly changes. The market is technically open-air, but covered and shaded for weather, and there are several tables for dine-in.

Superiority Burger drew legions of fans when it opened a tiny takeout spot on East Ninth Street. Last year, the restaurant relocated to bigger digs in the former home of Odessa Diner. Owner Brooks Headley has continued to sell vegetarian fare, some vegan, only now the menu and seating are much more extensive. The terrific food, desserts, and atmosphere made it Eater NY’s “restaurant of the year” for 2023.

New York’s smash burger scene is sizzling and thankfully, those who prefer their patties meatless can come along for the ride. The smash burgers at Jerrell’s are entirely vegan, sure, but they easily rank among the best in the city, beef or otherwise. The Soho burger spot stays open late, making it an ideal pitstop before or after a night out.

Amanda Cohen has been at the forefront of experimental, playful vegetarian, and vegan fine dining in New York City for well over a decade (long before the Eleven Madison Park team tried their hands at it). The chef has been a pioneer in her creative use of ingredients, but she’s also helped lead conversations about fairer wages for workers. A tasting menu is priced at $105, with the additional option for a beverage pairing.

Whether or not you are vegetarian, Púsù is one of the borough’s most exciting new Chinese restaurants, and one of several to open in North Brooklyn, alongside Mala Project and Breeze. The most visually appealing dish is the mapo tofu served in a pumpkin, while other dishes include Peking mushrooms, and beet salad with sesame oil.

Launched by Flatbush locals, the vegan cafe Aunts et Uncles also functions as a design store with clothing, magazines, and more. The menu pays homage to owners Michael and Nicole Nicholas’s Caribbean heritage: There’s a lobster roll made with hearts of palm, as well as a vegan bake and saltfish.