The Resy Guide to Vegetable-Forward Eating in Boston

Throughout January, Asta’s indoor tasting menu is entirely vegan. Among its six courses, you might encounter salt-roasted beets with mole, barbecue rutabaga, and celery root in XO sauce, before finishing with wild-rice tangerine pudding. And should your January be wet, you can also tack on a wine pairing.

Dining status: Open for indoor dining by reservation; email dinner@astaboston.com to place a takeout order.

The vegetable force is strong at this Mediterranean-focused Seaport spot, which offers marinated beets in whipped goat cheese with pistachio and ras el hanout; a grilled carrot salad with avocado hummus and hazelnut dukka; and semolina gnocchi, accompanied by braised artichokes and pistachio pesto. If you feel like cheating just a bit, the thick-cut chickpea fries with Calabrian chili oil are always worth it.

Dining status: open for indoor and outdoor dining by reservation. Order here for takeout and delivery.

If you choose to dine-in at Moona or its heated patio, you’ll encounter mezze like beets and walnuts with shankleesh cheese; Istanbul-style grape leaves with pine nuts and Egyptian rice, feta fritters with spring onions and orange blossom honey; and the entrée-sized fall vegetable farro that piles leafy greens, parsnips, delicata squash and smoked onions into a harissa broth. All of the dishes described can also be picked up for takeout or delivered as part of Moona’s “Vegetarian Meal for 2” bundle.

Dining status: open for indoor and outdoor dining by reservation. Order here for takeout and here for delivery.

It’s no surprise that Myers + Chang — long one of Boston’s most vegetarian-friendly restaurants — has a place on this list. For straight vegetable goodness, you can pick from dishes like red miso-glazed carrots, Hakka-style eggplant with Thai basil and red pepper flakes, and sweet-and-sour brussels sprouts with mint and picked shallots. Many of its noodle dishes are available in meat-free iterations: for instance, wok-charred udon noodles with tofu, bok choy and black bean sauce, or black pepper Shanghai noodles with tofu, mushrooms, peanuts and cilantro.

Dining status: open for takeout and delivery only. Order here for takeout and here for delivery.

Vegetables receive top billing at this swank, sustainably focused Seaport restaurant, which sources ingredients from its own farm. Meatless options include charred broccoli with cheddar and smoked garlic aioli; sunflower risotto with artichoke barigoule; pickled sweet potatoes and oyster mushrooms; and a parsnip “steak” dressed with maple vinegar, honey mushrooms, chestnuts, coffee, and bee pollen.

Dining status: open for indoor and outdoor dining by reservation. Order here for takeout.

Vegetable-forward mezze are plentiful at Ana Sortun’s original restaurant, which serves grilled broccoli with spicy feta and red cabbage ezme; spinach falafel with tahini sauce and beet tzatziki; and mushroom kibbeh with potato, walnut and celery.

Dining status: open for indoor and outdoor dining by reservation. Order here for takeout.

Sortun’s creative spin on the Turkish meyhane introduces pan-Middle Eastern favorites to global flavors — and a lot of vegetables. Prime examples include a cauliflower tagine in a tomato coconut curry; sweet potato spanakopita skins with cucumber tzatziki; Moroccan eggplant lettuce wraps with harissa nuoc cham; and Tunisian style egg rolls with pistachio, ginger and turmeric mustard.

Dining status: open for indoor dining by reservation. Order here for takeout.

Union Square’s resident purveyor of Andean fare has won acclaim for its ceviche and hearty Peruvian stews, both of which are available in vegetarian form. In the former category you have a ceviche of palm and artichoke hearts, and in the latter, a black mint stew with squash, fava beans and potatoes. One of Celeste’s other notable dishes — the Peruvian-Chinese style steamed fish — can also be ordered with eggplant taking the place of seafood.

Dining status: open for indoor and outdoor dining by reservation. Order here for takeout and here for delivery.

Ilona concentrates on the cuisine of the Eastern Mediterranean, stretching to the Black Sea, territory that includes a great number of vegetable-centric dishes. Among its meze are tempura-style eggplant with pomegranate yogurt and cheese; a spinach borek; lentil and rice pilaf with fried sweet onions; and the Ilona Caesar, with black kale, anchovies and pita crisps.

Dining status: open for indoor and outdoor dining by reservation. Order here for takeout and delivery.

Thistle & Leek takes inspiration from London gastropubs, serving a wide array of small, seasonally focused dishes. Unsurprisingly, that seasonal focus has yielded a slew of sharable plates where vegetables shine. Look to griddled carrots with dates, feta and crispy leek; globe artichokes in anchovy aioli; and tortellini en brodo with sunchokes, braised vegetables and ricotta.

Dining status: open for indoor and outdoor dining by reservation. Order here for takeout and delivery.