This article aims to describe how young vegans in Chile manage dietary openness to balance reproduction and innovation in their eating practices. Based on biographical interviews and video diaries conducted in Santiago, Chile, we argue that veganism is based on both restriction and openness, and in two set of practices: a) culinary reproduction practices involving the emulation of flavors, textures, and visual characteristics through food substitution and the veganization of traditional dishes; and b) innovation practices oriented toward the negotiation of culinary authenticity and cultural syncretism. This study contributes to the empirical understanding of veganism as an openness-oriented practice related to other lifestyles such as foodism and cosmoposlitanism, proposes the concept of cuisine as an analytical tool, and challenges the notion that an orientation toward innovation is merely a matter of choice, reframing it as the outcome of a tension between obligation and agency.