I love this collection of eateries — enough to build a road trip out of.

For too long we’ve thought of vegetarians as “100 different things you can do with salads.”

Or that meat meant manliness. Or that pork had to be in everything.

When I left meat all those years ago, the only thing I missed was the sauces. Turns out, you can sauce up anything.

The modern day mark of a “Good Chef” is one who can deliver great flavors without meat. Watch out, Fieri