It wasn’t long ago that vegan meant brown rice, lentils, salads and noodles. Vegan was like vegetarian without the dollops of fun — the cheese, the cream, the butter.
It’s different now. The supermarket aisle for vegan products is growing, and offerings taste better than ever. Publishers release new vegan cookbooks every week, containing thousands of recipes for things that require quotation marks: macaroni and “cheese,” pulled “pork” sandwiches, “chicken” pot pie.
And restaurants increasingly offer vegan options. Some places, like Watercourse Foods and City O’ City in Denver, cater explicitly to both vegans and vegetarians.
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