From hummus to dairy-free sundaes, these are the bites (in no particular order) that even nonvegans will relish.
An impassioned plea to restaurants from a mom
Whip up a funfetti pie, black-eyed pea fritters, and mushroom meatloaf.
Chef Kevin Schuder walks us through the $23 fermented spread at Lincoln Park’s Fancy Plants Kitchen.
Electric Greens’ head chef breaks down the formula.
Our dining critic, a carnivore, makes a case for meat-free.
How Max Musto makes his delicious meat-free doppelgänger
A lifelong Chicagoan tries meat-free hot dogs, deep dish, and Italian beef to see if they measure up.
Any drink that calls for egg whites or dairy leaves vegans out. Hello, clever substitutes.
Chicago’s resident streetfood expert weighs in.