In recent years vegetarianism and veganism, once seen as the dietary fixation of the moment, have become a common way of life. With increasing awareness of health and the environment, vegetables have been appearing on plates more and more and restaurateurs are looking for ways to accommodate these changing tastes. According to the Vegetarian Research Group, “There is incentive for producing vegetarian dishes, as there is demand from over one-third of the population.”
There are many different ways a restauranteur can move the vegetable from the side of the plate to the center. From burgers to steak, almost anything can be made with plant-based ingredients. One way to incorporate veggies into menus is by using them in a unique way such as comfort food and cauliflower is a wonderful canvas for getting creative. Because cauliflower has such a mild flavor, it can be used to take on a new identity. Cauliflower can be chicken fried, doused in hot sauce to create Buffalo cauliflower bites and even sliced and grilled creating cauliflower steak.
Cauliflower isn’t the only way to showcase vegetables. Made from soybeans, tofu has long been a meat substitute as has the rich, earthy and meaty Portobello mushroom. Eggplant, lentils and beans can all be used to create a variety of meat-free entrees from burgers to pastas. With just a bit of creativity, the options for delicious and satisfying meals are limitless. Vegetables are now so much more than just a side dish and with all the hearty options available no one will miss the meat.
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