Plant-based and plant-forward menu items are in high demand, with both operators and customers looking for new meatless ideas. If your recipe lineup is ready for a refresh, take a look at these five dishes for inspiration.
Sodexo recently held a culinary competition for its chefs and cooks, and one criterion was to create a dish that could be eaten with one piece of cutlery. Chef Sam Blackburn won the “Love of Food Innovation Challenge” with this plant-based entree.
Garlic Chive Canederli in Vegetable Broth with Yangnyeom Sauce and Pickled Onion, Radish and Jalapeno
Chef Kelly Jeun of Frasca Food & Wine won a plant-based recipe competition with this dish inspired by sujebi, traditional Korean hand-torn noodles, and canederli, a popular dumpling found in Northeast Italy.
Chef Joshua Ingraham of Go Buddha Meals + Eatery gives crab cakes a plant-forward spin by making them over with hearts of palm, artichoke hearts and other veggies.
At Mizuna in Spokane, Wash., chef Michael Jones coats avocado halves with chopped cashews accented with five-spice seasoning, then sears them to create a crispy exterior.
Photo courtesy of MorningStar Farms/Kellogg’s Away from Home
Plant-based Chorizo Breakfast Tacos
Chef David Pena created this plant-forward breakfast taco with plant-based chorizo, eggs and Oaxaca cheese. A house-made serrano salsa tops off the tacos with a spicy kick.
