In recent years, inventive vegan cuisine from around the world has helped shed an off-putting reputation restricted to ingredients like tofu and revolving around words such as bland. Perhaps nowhere is that more apparent than in Tel Aviv, a city synonymous with both a hummus- and falafel-centric street food culture and an impressive global culinary scene.
Locals flock to Miss Kaplan, a pop-up concept that has morphed into a permanent restaurant, for carrot “sausages,” brushed with Jack Daniel’s whiskey, smoked for seven hours, and served on steamed Vietnamese buns. At Zakaim, a former butcher serves summer-perfect watermelon burgers. Even gelato gets the vegan treatment (from Italian expats, no less).
Jonathan Wilhoite Blog 