Vegan and vegetarian dishes rule the menu at Jean-Georges Vongerichten and Paulette Cole's new abcV in New York City.

Chef de cuisine Neal Harden has created a menu featuring energizing breakfast dishes such as a vanilla chia bowl with dates, cacao, Brazil nuts, hemp and fruit, and lunch dishes that include wild mushroom burdock noodles with tempeh and kitchari, an Ayurvedic recipe contributed by Deepak Chopra, which combines rice and lentils and is topped with yogurt, mint, fermented carrot, and turmeric.

Chef Amanda Cohen, known for her award-winning vegetarian restaurant Dirt Candy in New York, recently opened Thyme inside United’s Terminal C at Newark Liberty International Airport in New Jersey.

Thyme’s beverage menu uses fresh and organic herbs, spices and produce to mimic the all-vegetarian menu, which includes dishes like ancho mushroom tacos; grilled romanesco steak with cashew and creamed kale; and sunchoke ratatouille.

Still in its early planning stages, Home Food Hall has plans to become the nation's first 100 percent plant-based food hall, based in Manhattan.

Scheduled to open in early 2019, the food hall, founded by Kiki Adami of Veganizer and Sarah Gross Feoli of Rescue Chocolate, will showcase 15-plus vendors curated from around the world, a communal eating space, boutique fitness studio and flexible event space.

Morels Café, from the owner of Louisville Vegan Jerky Company, Stanley Chase, is slated to open in April in Louisville, Ky.

The vegan café and deli will serve wraps; hoagie-style sandwiches; dips; vegan cheeses and more, alongside Chase’s full line of vegan jerkies.