Green juice crawls are already a thing, veggie burgers were second only to fried chicken in 2015's sandwich trend, and Food & Wine has declared 2016 the year of vegan cheese. Next week, you can swap your happy hour usual for broth.

Farm-chic spot Dig Inn launched a vegan No-Bone Broth this week as part of its new winter menu. But if your curiosity can wait, all 11 locations will be holding Bone Broth Happy Hours beginning Monday, Jan. 11, through the 20th, when you can try a free 12 oz. cup from 3-5 p.m.

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Broth doesn't get more virtuous than this: The vegan drink is made using leftover stems, pulp left over from its pressed juices, and seaweed, the superfood of 2015. Drink it straight, or kick it old school and add grains and proteins to make it a soup.