VEG­E­TAR­IAN DIN­ING

Where Las Vegas - - DINING -

VE­GAN CLAM CHOW­DER AT LAKE­SIDE

Who says that clam chow­der can’t be ve­gan? Smoked oys­ter mush­rooms re­place the clams in this dish. Wynn Las Ve­gas, 702.770.3463

ASIAN CHICKEN SALAD AT WING LEI

Gardein Chick’n takes the place of reg­u­lar chicken in this Chi­nese dish. Can you tell the dif­fer­ence? Just about any dish here can be made ve­gan or veg­e­tar­ian, so just ask your wait­staff for as­sis­tance. Wynn Las Ve­gas, 702.770.3388

MUSH­ROOM AND AVO­CADO ROLL AT WAZUZU

Even sushi rolls get the veg­e­tar­ian treat­ment at Wazuzu, the restau­rant serv­ing Chi­nese and Thai cui­sine. Mush­rooms and avo­cado score the star­ring rolls here in­stead of the typ­i­cal fish and seafood. En­core Las Ve­gas, 702.770.5388

HAR­VEST SALAD AT HAR­VEST

Roy El­la­mar prides him­self on us­ing lo­cal prod­uct as much as pos­si­ble. His Har­vest Salad takes ad­van­tage of Blue Lizard Farm baby greens, roasted beets, avo­cado and baby car­rots. Bel­la­gio, 702.693.8865 VE­GAN TACOS AT BOR­DER GRILL Eat­ing ve­gan fare doesn’t mean bor­ing. Skip the flour tor­tillas and go with corn ver­sions in­stead with these ve­gan tacos filled with veg­gies from the “Too Hot Tamales” Mary Sue Mil­liken and Su­san Feniger. Man­dalay Bay, 702.632.7403; Fo­rum Shops at Cae­sars, 702.854.6700

Those “clams” are smoked oys­ter mush­rooms.

Make veg­gies the stars in sushi rolls.

Fill those tacos with veg­gies in­stead

Lo­cal pro­duce goes in this salad

Is that chicken, or not?

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