To differentiate burger offerings, start with a different base. Here, leaner ground turkey stands in for ground beef, and Asiago cheese adds a layer of dairy protein. Sauteed apples and cranberries complement the burgers with fruity flavors.
Ramp up a salad’s nutritive value by dressing it with high-protein ingredients. Chef Harlan blends two plant proteins—almond butter and soy-based silken tofu—to create a creamy salad dressing for greens and oranges.
To make classic eggs benedict vegetarian-friendly, Chef Sikkila uses patties made with vegetable protein instead of sausage, then updates the brunch favorite by subbing veggie-forward zucchini potato cakes for the standard English muffins. Eggs add to the protein on the plate.
Seared fresh tuna makes a welcome alternative to tuna salad in a sandwich wrap. Even though each wrap uses just one-third cup of vegetable mixture, the recipe yields enough to cover lunch service. Any surplus can be stored in the refrigerator for the next day.