Tofu dishes can be pretty yawn-inducing, but CrushCraft keeps it fresh with thick planks of crunchy, perfectly fried tofu, served upright in a paper cup with a sweet-and-spicy chili sauce for dipping.

Grub eschews the sad Gardenburgers many places serve in favor of making their own veggie patties from chickpeas and roasted eggplant. It's topped off with flavorful red pepper mayo and tangy goat cheese.

The vegan sausage at this Lower Greenville hot spot may arrive to the table looking suspiciously like a bacon-cheddar hot dog, but fear not: The "bacon" is actually made of tofu, and what looks like cheese is actually chunks of butternut squash. (Also consider the broccolini served with warm cheese fondue for a starter.)

Chef Richard Gras' risotto is a textural wonderland: Creamy-yet-toothsome rice with meaty chunks of multicolored cauliflower and crunchy almonds is garnished with delicate ribbons of pickled cauliflower stems. Pair with a salad, like the winter greens with burrata, for a satisfying vegetarian meal.

Sundown is widely known as a vegetarian (and vegan)-friendly haven, and the recently introduced new menu includes a fresh twist on the now-ubiquitous beet salad: roasted beet panzanella with pretzel croutons and fresh mozzarella.

Tanoshii has many vegetarian and vegan-friendly options (including ramen with panko tofu), but the most reliable is the fluffy steamed buns stuffed with meaty shiitakes and hoisin sauce.

Butternut squash on a pizza? It might sound a little odd, but the sweet, creamy gourd makes a surprisingly delicious pizza topping, especially when paired with the fresh bitterness of arugula. (TFK has gluten-free crusts, too, if that's your thing.) [Photo: John H./Foursquare]

Barter might specialize in steaks-by-the-ounce and charcuterie, but that doesn't mean there aren't solid veg options. Tuaca-roasted acorn squash is a sweet seasonal treat, and there's also the unique carrot "home fries" topped with creamy goat cheese crumbles and fiery Fresno chiles.