When the Herbivorous Butcher opened in January 2016 as the first vegan butcher shop in the country, it seemed a risky proposition, but the gamble paid off. Business is growing and the spot is as popular as ever — even Hollywood celebs visit when in town.

Then in April of last year, J. Selby’s restaurant rolled out in St. Paul. It featured an all-vegan menu, which was virtually unheard of around here at that time. Since then, many have followed suit. In 2018, several restaurants are getting vegan-centric — or “plant-based,” as some restaurateurs prefer to describe their menus. Restaurants are either going all-out vegan or adding a vegan category to offerings. As a result, meat, eggs and dairy are being swapped for alternative ingredients in everything from burgers to cupcakes.

At Tongue in Cheek in St. Paul, the vegan a la carte offerings were so popular, that the neighborhood eatery now features a vegan six-course option during dinner, alongside its carnivore and herbivore multi-courses. “We added the vegan tasting menu due to so many requests for it. And with the popularity of our other vegan options, it just became apparent it was in our best interest,” said general manager Ryan Huseby.

At Tilted Tiki in Stillwater, owners Chris and Patti Goetzke’s son and daughter-in-law are vegan, their daughter vegetarian. When they visited Stillwater, their children had a hard time finding vegan and vegetarian fare. They figured others ran into the same problem, too, and that inspired the Goetzkes to add a vegan category to the existing offering of burgers, Spam sliders and other dishes with a tropical twist. The new vegan features rolled out a month ago. The family is starting out small, with four vegan offerings. “We are in the works of adding a few more items,” said Chris Goetzke.

For Vegan East, a vegan bakery in downtown White Bear Lake that opened last month, it’s about offering baked goods that are just as flavorful without using eggs or dairy in cupcakes, cheesecake, cinnamon rolls and so on. In gluten-free cupcakes, there is no need for an egg or egg replacer. The chemistry between the acid or vinegar and baking soda or baking powders does the magic, said head baker Sheila Nelson. In baked goods, flax seeds help bind the batter. The result: tasty, moist goodness while staying vegan.

“Many people are shocked to learn that our products are, in fact, vegan,” said Reid Nelson, who runs the spot with wife Sheila. “We may only get one chance to impress a potential consumer, and we can’t mess it up.”

Nelson believes the time is now for embracing vegan food in the Twin Cities. “I believe consumers are becoming much more aware of where and who their food is coming from. It’s why I believe veganism will only continue to grow.”

To get you started, here are 10 new places we’ve visited that have entirely plant-based/vegan menus or have added a vegan category to existing menus. There’s also buzz lately around plant-based burgers, so we included restaurants that recently added some of the most-talked-about brands, such as the Impossible Burger. And there’s more vegan mania to come, if restaurants opening soon and upcoming events are any indication.

We plan on updating this list from time to time. So if you know of a vegan place that recently opened or features a vegan menu that you recommend, send your nominations to nngo@pioneerpress.com.

EVAN’S ORGANIC EATERY (56 E. Sixth St., St. Paul; 651-440-9611; organiceatery.com): The owners of Evan’s Organic Eatery and Eureka Compass Vegan Food recently joined forces. Eureka is now serving vegan baked goods and a few other dishes — including a flavorful plate of nachos — in the Evan’s space, adding to the eatery’s existing menu of soups, salads and sandwiches. And if that wasn’t an indication of the skyway spot’s commitment, Evan’s just changed its menu to 100 percent vegan (versus about 70 percent before) in the past month. As far as the Eureka Compass Vegan Food space on Aldine Street, stay tuned — Eureka owner Colin Anderson has plans for a vegan pizzeria for the space. Look for pizza pop-up events (info below) throughout the spring.

Recommended: Mushroom and Minnesota wild rice soup with two types of mushrooms and herbs de provence, $5.95; Nicoise salad, with jackfruit, $8.99, and nachos that come with a butternut squash cheeze, rotating vegan protein such as chipotle black and pinto beans, crispy potatoes, romaine lettuce, tomatoes, avocado, jalapenos and salsa, $9.99.

FIG + FARRO (3001 Hennepin Ave. S., Minneapolis; 612-208-0609; figandfarro.com): Prime real estate in Calhoun Square (once home to Figlio, followed by a few others), is now a plant-based restaurant, serving up vegan and vegetarian comfort food, not to mention several gluten-free options. It’s nice that you can order many of the dishes in small or family-size portions, too. Prices are affordable and the fact that it’s a full-service restaurant means you can sit back and relax while you order at your table and food and drinks — with options that include cocktails on tap and wine carafes — are brought to you. The restaurant is also spacious. It has several seating areas and can easily accommodate large groups.

Recommended: Vegan mac & cheese in a cashew cream sauce, $7 small; $16 family

HERBIVOROUS BUTCHER (507 First Ave. N.E., Minneapolis; 612-208-0992; theherbivorousbutcher.com): Brother-and-sister duo Kale and Aubry Walch offer meat- and dairy-free alternatives at the country’s first vegan butcher shop. Choices are plentiful and varied, including vegan deli meat, breakfast sausage, brats, ribs and steak for meat alternatives. Dairy alternatives include a large variety of cheeses such as dill havarti, feta, ricotta and Irish cheddar.

Recommended: Sriracha brats; barbecue ribs; dill havarti; herbed feta (almond-based)

IMPOSSIBLE BURGER (Twin Cities restaurants): The award-winning, plant-based burger is growing in popularity because it’s meant to taste close to a real burger. It can only be found at restaurants for now, and early this year, the burger started making its way onto Twin Cities menus, with Hell’s Kitchen being the first to offer it. A soy-based heme gives the patty a meaty flavor. The patty also has marbling and springiness to mimic the texture of ground beef. We found it can never be a replacement for meat lovers, but it was a satisfying alternative. Of the ones we tried, we favored the Agra Culture version for a clean-cut burger and the Hell’s Kitchen one as a greasy spoon/diner version. The Impossible Burger has also been spotted on the menus at Grumpy’s in Roseville, The Howe and Stanley’s in Minneapolis.

Recommended: Hell’s Kitchen (80 Ninth St. S.; Minneapolis; 612-332-4700; hellskitcheninc.com), $14.95; Agra Culture Kitchen & Press in St. Paul’s Highland Park (The Finn, 721 Cleveland Ave.; St. Paul; 651-788-7009; agra-culture.com), $14.75; Grumpy’s in Roseville (2801 Snelling Ave. N.; 651-379-1180; grumpys-bar.com/roseville.html), $12.99.

J. SELBY’S (169 N. Victoria St., St. Paul; 651-222-3263; jselbys.com): It’s been almost a year since J. Selby’s opened to such high demand that the restaurant had to close temporarily to regroup. The counter-service “plant-based eatery” offers a fast-casual option for comfort foods such as wraps, burgers and tacos. Prices are middle of the road and the space is energetic and fun. The spot now features Vegan East baked goods, so be sure to leave room for dessert. We also can’t wait to head back and try the sizable weekend brunch menu featuring such dishes as scrambles, hash and biscuits and gravy.

Recommended: “The Dirty Secret, $15, a double patty vegan ode to the Big Mac using Herbivorous Butcher “beaf”; Beet Wrap, $10, with house-made beet, lentil, rice mix along with pickles, walnuts, mayo and shredded lettuce in a flour tortilla.

LOEWS MINNEAPOLIS HOTEL (Loews Minneapolis Hotel, 601 First Ave. N.; Minneapolis; loewshotels.com/flavor): Earlier this year, Loews launched Flavor by Loews Hotels where each location partners with local food and drink artisans and purveyors. Among the partners is the Herbivorous Butcher, which allows for such items as vegan charcuterie plates and entrees. Flavor by Loews Hotels is integrated throughout the hotel across its multiple lounges and restaurant, catering and in the hotel’s gift shop. Apothecary Bar & Lounge, one of the hotel’s lounges, will serve a vegan charcuterie board. And Cosmos restaurant will offer vegan meats and cheeses on its breakfast and dinner menus. Also at Cosmos, you can order several of the items a la carte or have the chef form a five-course tasting menu for you.

Recommended: The Herbivorous Butcher “Pot Roast,” $26; The Herbivorous Butcher vegan cheese and charcuterie plate, $18.

PARKWAY PIZZA (three locations, 2851 Johnson St. N.E., Minneapolis, 612-788-1442; 4359 Minnehaha Ave., Minneapolis, 612-729-9090, St. Louis Park; 6325 Minnetonka Blvd., St. Louis Park; 952-929-0095; parkwaypizzamn.com): In January, Parkway Pizza introduced a vegan category on its menu. In addition to the pizzeria’s classic Minnesota-style square cut and cheese loaded pizzas, Parkway has teamed up with Herbivorous Butcher to offer non-meat and dairy versions. The verdict: Items such as vegan chicken and sausage were flavorful and a cut above grocery store versions. The vegan menu also features appetizers, hoagies and pasta. We tried the pasta with oozing vegan cheese and vegan chicken, and would order it again.

Recommended: Vegavore pizza with vegan pepperoni, sausage, hamburger and cheese, prices range from $15.95 for a 10-inch pizza to $26.95 for a 16-inch pizza; vegan chicken parmesan pasta, $10.95.

SO GOOD SO YOU (Retek Building, skyway level, 950 Nicollet Mall; sogoodsoyou.com): This 30-seat cafe, which opened in February in the downtown Minneapolis skyway, pegs itself as plant-based. Dishes are decidedly vegan and emphasize nutrient-dense foods and healthy eating. One counter is for grab-and-go items featuring the brand’s line of cold-pressed juices, wellness shots, nut coffees, organic baby food, wraps and salads. A second counter lets you order from an expanded menu where dishes are made to order. Items include plant protein bowls, gourmet toasts piled high with nut butters, fruits, veggies and seeds as well as drinks such as smoothies.

The team here is also behind Juice So Good, a smaller operation that opened in June 2014 in the skyway level of the Baker Building. The brand’s line of products, such as cold-pressed juices, can also be found at local grocery stores, including a juice bar at the newly remodeled Kowalski’s in Uptown.

Recommended: Protein plates, $12; NutterBerry gourmet seeded toast with a side salad, $8; cold-pressed juices, $7.50 to $8.

TILTED TIKI (324 Main St. S., Stillwater, 651-342-2545; thetiltedtiki.com): We were excited to find on the menu the Beyond Burger, a plant-based patty/red meat alternative that is getting rave reviews right up there with the Impossible Burger. While the patty can be found at grocery stores (including Target, Whole Foods and local co-ops), this was the first time we spotted the patties at a local restaurant. We found the Beyond Burger, at least in this preparation, did a better job than the Impossible Burger of mimicking the texture and presentation of a burger. The inside of the patty was airier, there was a “bleed” (beet juice), and it looked more like a hand-pattied burger. We slightly prefer the taste of the Impossible Burger, but don’t get us wrong — we loved both as satisfying meat patty replacements.

Recommended: Beyond Burger with vegan cheese, grilled pineapple, vegan Lau’ai slaw and fries, $12.95; Smokey Beyond Burger Meatballs, $12.95, with grilled pineapple, mango jerk sauce and Lau’ai slaw; chana masala tacos, $12.95, with chickpea, lentils, carrots, roasted red pepper, slaw.

TONGUE IN CHEEK (989 Payne Ave. St. Paul; 651.888.6148; tongueincheek.biz): Chef Leonard Anderson has been playing around with making creamy sauces out of tofu mousse and an in-house vegan sausage, among other interesting and complex creations served at the bustling neighborhood full-service spot. A few months ago, Tongue in Cheek upped the ante with a vegan tasting menu as an alternative to its existing carnivore and herbivore six-course menus during dinner. At the time of our visit in mid-March, the six-course vegan items were:

Blueberry sphere with peanut and basil

Cucumber pad Thai salad with radish and cilantro

Crispy rice balls with mushroom dashi broth

Curried ramen noodles, with house-made vegan sausage

Roasted cauliflower with parsnip purée, pickled onions and togarashi

Rum-poached pineapple, with dark chocolate-cashew crumble, pineapple jam and basil

Recommended: Six-course vegan menu, $50. Several of these dishes are also a la carte. Highly recommended are the roasted cauliflower with herbs and herb aioli, $16; vegan chilled mushroom mousse with sweet fried onion (one of three for $13 flight menu); cucumber pad Thai salad with cashew and cilantro, $8.

VEGAN EAST (2179 Fourth St., White Bear Lake; 651-653-3822; veganeast.com): In February, Vegan East bakery opened in downtown White Bear Lake’s Avalon Mall to people waiting in lines that snaked outside the door. Owners Reid and Sheila Nelson had outgrown their special-order vegan bakery business they operated out of their home. They still take special orders, but now there’s a spot to go daily for Vegan East’s cookies, cupcakes, cakes, muffins, cinnamon rolls, quiche and “cheesecakes.” A few seats are available for dine-in. Note that whole cakes and other larger orders must be ordered two days in advance. Grab a cup of java or tea while there.

Recommended: Cupcakes such as lemon raspberry, starting at $3.25; “cheesecake,” $4.75 slice, $38 whole, chocolate chip cookie, $1.75.

COMING SOON

Trio Plant-based: Husband/wife team Sarah and Dan Woodcock have joined forces with friend Louis Hunter to open Trio Plant-based, a plant-based eatery (TrioPlantbased.com). And if things go well, the restaurant would open somewhere in Minneapolis sometime this year. A Kickstarter campaign is planned. The kickoff will be during an open house from 7 to 11 p.m. March 31 at Venn Brewing Co. in Minneapolis. The campaign will run through April (TrioPlantbased.com/Kickstarter). Pop-up events are also planned. The next will be held in April at Breaking Bread Cafe in Minneapolis. To stay tuned, join the group’s email list by sending an email to hello@trioplantbased.com with “Subscribe” in the subject line.​

Related Articles Game on! Tailgating takeout ideas for game day

The brave, the few, the takeout only: Booya in 2020

More than a dozen walk-up window ideas for your outdoor dining pleasure

Here’s your list of 20+ places offering State Fair food & drinks in lieu of the Fair Earth Burger: The San Antonio, Texas-based vegan burger place is expanding and locations include the Mall of America. According to the website, Earth Burger should be serving up its vegan wraps, sandwiches, burgers and brownies at the mall sometime this spring. The restaurant will be on level three, south end of the mall. (eatearthburger.com)

Eureka Compass Vegan Food pizza shop: Eureka owner Colin Anderson merged his bakery operation and is now offering vegan baked goods at Evan’s Organic Eatery in downtown St. Paul. He now plans to open a vegan pizza delivery and order-at-the-counter to-go spot (no seats) at the Aldine Street location. Pop-ups will be held throughout the next few months. The first will be during the St. Paul Art Crawl the weekend of April 27. Two more are planned for May. (facebook.com/EurekaCompassVeganFood)

Veg Fest: The annual festival filled with vegan cuisine food samples, exhibitors, speakers and cooking demos will be Sept. 16 at Harriet Island Regional Park in St. Paul this year. (Tcvegfest.com)