Paradise City Creamery

Head creamstress Valerie Stunning brings Paradise City Creamery’s plant-based sexy ice cream to LIB for the second year. This year, she’s scooping two flavors — the Trophy Wife Breakfast (golden mylk cream, peanut butter swirl and cinnamon toasted coconut) and Spoil Me Daddy (double caramel, dark chocolate stracciatella). Both are served in gold waffle cones and topped with a signature Disco Cherry^®

Phyto’s Vegan Eats

Phyto’s Vegan Eats, the only all-vegan hot dog stand in Las Vegas, brings their award-winning Crispy Cowboy to the festival. Chef Anibal Flores’ dog comes topped with crispy onions, white onions, fakin’ bacon and BBQ sauce. It comes with a side of hand-cut chips.

OG Lola’s

OG Lola’s, a vegan Filipino pop-up that relocated to Florida during the height of the pandemic, makes its triumphant public return at LIB. Chef Mary Dee Moralita is serving her popular lumpia. These crispy spring rolls are hand-rolled and filled with her signature seasoned plant-based grounds and veggies, plus a side of sweet chili sauce for dipping.

Vintage Vegan Diner

Chef Taylor Riley-Parham of Vintage Vegan Diner is bringing festival-goers one of their most popular dishes — their sliders. They’re serving a plate of two sliders with smoked homemade turkey and mozzarella topped with their garlic butter sauce. It comes with a side of their garlic-parm fries.

Saturday, Sept. 18

Garden Grill

You’ll want to get in line early to devour festival favorite Garden Grill. Owner Leslie Marroquin’s making the sandwich that always draws the masses at LIB, the Chick’n Sandwich. This housemade chick’n sandwich is breaded, fried and comes topped with chipotle aioli, lettuce and tomato on a grilled bun.

POTs

POTs returns to The Farm Stand this year with owner Iman Haggag’s mushroom shawrama that first debuted on Diana’s In the Kitchen series. Her famous shawarma uses oyster mushrooms topped with Egyptian tzatziki, arugula, pickled tomatoes and marinated red onions with pita bread.

TIABI Coffee & Waffle

TIABI also returns this year. This time, owner Tiffany Stiles is making pumpkin cookie butter waffles. These waffles come stuffed with pumpkin, cookie butter, chocolate chips and fire-roasted vegan marshmallows.

Souley Vegan

Rounding out the line-up for Saturday is Souley Vegan, a newcomer to Las Vegas. Chef Tamearra Dyson’s Creole vegan soul food makes its festival debut with her Aint Gator Po Boy. The veganized gator dish features toasted bread stuffed with housemade Louisiana vegan meats and battered mushrooms with pickles, onions, tomatoes and lettuce. It comes smothered in a special swamp sauce and served with a side of fries.

Sunday, Sept. 19

Chikyū Vegan Sushi and Izakaya

Chef John Le of the wildly popular Chikyū in Silverado Ranch created a special September bento box for the festival. The box features a selection of four plant-based Japanese dishes celebrating the season, three of which use the new-to-market Omni! vegan meats.