These food trucks are rolling into town with some of the best vegan eats!

Travel to Singapore to uncover its enchanting secret: a remarkable street-food culture with a high concentration of Michelin star chefs. In Mexico City, paleteros are an oasis of popsicles and candy beneath the unrelenting summer heat. As for the United States, food trucks are going the extra mile (literally) to cement themselves as a cultural institution. The chefs behind the wheels are feeding mouths as far as those wheels will take them. You voted, and here’s your list of the best vegan food trucks across the US.

Entrepreneurs Staci Stewart and Chris Chavez founded Word of Mouth after noticing a lack of vegan options at public events in LA. Here, you’ll find modernized versions of American comfort food classics like deep-fried mac ‘n’ cheese bites, a vegan version of the nostalgic cellophane-wrapped chocolate Hostess cupcake, and that after school favorite—grilled cheese.

Owners Matt and Angie Barrell met while working in the kitchen of an assisted living facility where a couple of meatless Mondays and a visit to an animal sanctuary put them in business. Order Stairway’s Buff Chick’n Sandwich with a side of golden brown tater tots coated in velvety cheese sauce! It will taste even better knowing that they use 100% compostable packaging and flatware.

The damp streets of Portland are a far cry from breezy, beachy Baja, so allow food to do what food does best—transport you. Vegan food tucks to the rescue! La Taquiza’s taco plate comes three tacos to an order with your choice of jackfruit, tempeh, mushroom, and crispy cauliflower fillings. Make it a combo by adding a side of rice and beans.

Every foodie’s origin story begins with the first few bites from a dish like MANEATINGPLANT’s fried shroom bao. The steamed buns are as fluffy as the beer-battered king oyster mushrooms are crispy. As for the house-made hoisin and chili crisp? Smooth and glossy with a kiss of heat and zing of salt. The rest of the menu is abundant with just as much promise and features Sichuan wontons, garlic noodles, and spam musubi.

Lettuce Feast has garnered a reputation in and around Los Angeles County for frying some of the crispiest, meatiest vegan fried chicken around. Now, crowds are equally enthused for custard-like banana pudding layered with chunks of cookie and sliced bananas.

Having recognized the link between nutrient-deficient diets and chronic illness, chefs Ronnishia Johnson and Rheema Calloway melded their minds and spices to create The Vegan Hood Chefs. Their goal is to educate communities of color on the existence of plant-based meals that are innovative yet recognizable, craveable, and nutrient-dense. Their chick’n & waffle begins with crisped Lion’s Mane mushrooms tossed in a jerk sauce, served on a cornbread waffle, and finished with lemongrass agave syrup.

Louisiana is the birthplace of Creole cooking, and despite drawing influence from West African, French, Spanish, and Armenian cuisines, Creole has maintained a distinct identity. Voodoo Vegan pays tribute to these global flavors with rich, savory gumbos, Bayou-style shrimp po’ boys, and heaping portions of red beans & rice.

Burgers and brews complement each other so well that many people order them together like it’s instinct. It’s also why you’ll often spot Vegan Hooligans parked outside Los Angeles breweries slinging patty melts on sourdough, soy-based BBQ wings, and sloppy joe-style chili cheeseburgers.

Dim sum is a spectacle. An endless tapas style, did-we-really-eat-that-much spectacle. But dim sum is typically an opportunity for chefs to showcase pork and seafood in a multi-course series, which makes Plow Bao a clear standout. April saw the limited-time return of banh mi tacos (fresh cucumber, pickled daikon, sriracha mayo, cilantro, carrot, jalapeno), while cream cheese & green onion-filled crab rangoons and beef chow fun noodles are mainstays.

The name of the game is egg rolls, and the rules are to abandon everything you think you know about them. Where else have you had a warm apple pie-filled egg roll dusted with powdered sugar and served with a sidekick of caramel? Or a cheeseburger egg roll with plant-based bacon, Beyond Beef, caramelized onions, cheddar, and pickles? This vegan food truck knows where it’s at.

Jared’s passion for travel and culture are fueled by his upbringing near the Mexican-American border in San Diego. He is in constant pursuit of ways to reduce his carbon footprint, and dreams of owning a cocktail bar.

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