PLANT-FORWARD AND VEGETABLE-CENTRIC RECIPE INSPIRATIONS
Today’s flexitarian consumers are eating less meat. They’re looking for healthful and delicious options featuring produce, grains, and plant proteins. Use the recipe inspirations below to develop your own signature plant-forward dishes that “wow” guests and keep them coming back.
52%
of consumers think plant-based proteins are less craveable than animal proteins
Consumers expect a veggie-centric dish to be just as delicious and satisfying as a traditional meat-based option. Try treating vegetables to high-level culinary techniques, like flavor layering, charring, and grilling to make vegetables more craveable and invite elevated menuing.
recommended recipes
grilled cilantro cauliflower steak
Prep Time: 15 minutes
Cook Time: 10 minutes
Servings: 4
Pesto-glazed cauliflower steaks served with a mixture of crispy Brussels sprouts, pomegranate, and corn along with a schmear of smoky chipotle crema.
Featuring: Minor's Gluten Free GreenLeaf Cilantro Pesto
roasted root vegetables & spelt bowl
Prep Time: 30 minutes
Cook Time: 90 minutes
Servings: 10
Tender ancient grains simmered in an aromatic mirepoix and topped with a medley of hearty roasted root vegetables.
Featuring: Minor's Sautéed Vegetable Base (mirepoix)
libby's Famous pumpkin pie
Prep Time: 25 minutes
Bake Time: 55 minutes
Servings: 48
The classic recipe for traditional holiday pumpkin pie, made using our versatile superfood that is a good source of vitamin A.
Featuring: LIBBY'S 100% Pure Pumpkin
passion fruit half & half recipe
Servings: 1, 16-oz
A flavorful, tropical blend of juices combined with unsweetened iced tea creates a distinct and refreshing beverage.
Featuring: Nestlé Vitality Passion Fruit Orange Guava Cocktail
JOIN IDDBA WEBINAR: GROWING PREPARED FOOD SALES WITH PLANT-FORWARD OPTIONS
The market for plant-based menu items is becoming mainstream. Explore opportunities to add veggie-centric options to your offerings. Register today, and identify ways to win with this plant-forward trend.
ADD CRAVEABILITY TO PLANT-BASED COOKING
Produce-based cooking is fast gaining popularity. Get in on the trend, and find new ways to deliver extra flavor and craveability from plant-based recipes.
41%
of consumers think plant-based proteins are less tasty than animal proteins
Consumers have high expectations when it comes to plant-forward alternatives. Sophisticated cooking methods, creative prep and flavor development, appealing menu descriptions, and Instagram-worthy plating are all key to craveability.
42%
of consumers think plant-based proteins are less satisfying than animal proteins
“The plant-forward trend is really inspiring to me. As a chef, it allows for unlimited creativity and experimentation.”
Chef Michele Sampson
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CONTACT US
Are you interested in exploring more plant-based options? Get in touch with us to talk to someone on our team.
Sources: Technomic Inc. for Nestlé Professional (2018); Datassential Plant-Based Eating SNAP! Keynote Report (2018)
