Integrating more plants into your menu? Here are some ideas to expand your plant-based options.
Add appeal to plants
Use interesting textures to intrigue the senses. Try roasting vegetables for a crispy feel, or oven-dry them to concentrate the flavours, increasing the "meaty" texture. You can also combine vegetables with raw nuts and seeds to provide varying levels of crunchiness.
Try unusual spice and flavour combinations.
This is a good way to complement or accent the flavours of the produce. For example, nutmeg is good with root vegetables such as sweet potatoes, potatoes, and pumpkins. Cumin and coriander go well with sweet vegetables like beets. And mustard complements cabbage, broccoli, sprouts, and kale. Smoking or grilling fruits and vegetables can also enhance their flavour profile. Experiment with the form of the dish. Just by slicing vegetables differently, you can create a different experience. Try serving a portabello mushroom as a "steak," slice cucumber or zucchini into ribbons and serve in place of pasta, or use a ricer on cooked cauliflower. Make room on the menu It's a good idea to integrate vegan and vegetarian dishes with the rest of the menu. This draws more attention to your plant-based recipes and avoids creating a stigma around non-meat dishes. Make sure your descriptions are just as cravable as the rest of the menu, and these dishes may become some of your guests' new favourites.
Putting protein on the plate drives satiety and delays digestion. If you're not using meat in your dish, there are many other interesting ways to provide bulk and quiet hunger pangs. While some of these options are also good sources of protein, others need to be combined with different foods in order to provide a complete protein.
Vegetarian meat alternatives Close to familiar meat form and texture. May contain spices or other flavouring to simulate meat taste. Substitute wherever you would use meat.
Tofu Comes in many forms including extra firm, firm, soft and silken. Soft, smooth and flavourless on its own, it is a prime candidate for flavourful marinades, sauces, and seasonings. Add to soups, stir-fries, and scrambles.
Tempeh Sold in flat, rectangular pieces. Has a slightly earthy taste and chewy texture. Crumble and add to soups, salads, or pasta, or serve in a sandwich.
Seitan Made from cooked wheat gluten, it has a chewy texture and is a good source of protein. It's commonly used in Asian dishes.
Pulses (beans and lentils) Available dry or canned. Firm texture, may have slightly nutty flavour. Add to soups, salads, stews or casseroles, or make into "meat"balls.
Mushrooms Porcini, shiitake, and portabello mushrooms add umami flavour and hearty texture. Can be eaten raw, cooked in salads, sauces, soups, and sandwiches, or grilled.
Jackfruit* Choose unripe or canned in water or brine to avoid sweetness. Grill and shred like pulled pork, slice into "steaks," or add to stir-fries and salads.
Cauliflower* Mild taste absorbs flavours easily. Chop and eat raw, slice into "steaks" and oven roast, add to curries and stir-fries, or boil and mash or put through a ricer.
Tubers* Cost-effective, filling, and absorbs flavours readily. Boil, bake, roast, mash, or fry. Try sweet potatoes with black beans in enchiladas.
Bulbs* Fennel and artichokes add textural interest and presence on the plate. Roast with olive oil and add to salads or dips.
Beetroot* Roasted and caramelized, it plates nicely and adds rich colour. Roast or boil and add to soups or salads.
Nuts & peanuts Enhance food with a nutty flavour and crunch. Add to salads, pasta, desserts, etc. (Note: Nuts are food allergens. Identify on menu and check with guests before serving.)
*Not a good source of protein.
