This Dundas West haunt serves a procession of Italian-inspired classics made from a cornucopia of plant-based treasures. From impossibly rich, meatless tagliatelle bolognese to decadent porcini agnolotti, the kitchen excels at creating masterful vegetarian renditions of the classics.

A leader in Toronto's plant-based dining revolution, the Planta group has been gussying up vegetarian dishes for a refined audience since 2016. On Queen West, diners tuck into Asian inspired dishes — from watermelon "spicy tuna" rolls to mapo mushroom.

Rooted in authentic Mexican cuisine, farm-to-table dishes at this Little Italy spot are boldly flavoured, rich in colour, and infused with tradition. Few can resist the way the team turns plant-based ingredients into phenomenally complex dishes.

Sophisticated cocktails and a lively wine list meet their match in vegetarian flautas, tacos, chiles rellenos, and more at this Financial District spot. An abundance of greenery adds to the breezy, bright vibe.

Plant-based cuisine gets the respect it deserves at this chic Yonge & Wellesley spot. Through creative, seasonal five- and eight-course tasting menus, the team invites adventurous diners to discover the scope of vegetarian dining.

With seven GTA locations, it's not hard to grab this spot's legendary quinoa onion rings, powerhouse bowls and fortifying, layered burritos. Pair each with a power shake or cold-pressed juice for ultimate results.

Plant-based ingredients transform into a parade of comfort-food faves at this cozy Little Italy restaurant. You've never had a reuben, phish n chips or Philly cheez-steak quite like these.

Vegan and vegetarian dishes (which also happen to be gluten-free) delight diners at this homey Roncesvalles Village restaurant. Sizeable dosa — with potato masala, tomato and coriander, herb zest butter, and more — are best eaten on the spot.

A permanent pop-up inside Soos, on Ossington, Fat Choi's menu is made up of meatless takes on Malaysian and Nyonya fare. Available Wednesday to Sunday, from 5 p.m., it jumps from char siu bao and Nyonya chili wontons to profoundly fragrant tofu kapitan.