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November 20, 2021

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.

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PLANT-FORWARD AND VEGETABLE-CENTRIC RECIPE INSPIRATIONS

GRILLED CAULIFLOWER STEAK WITH PESTO

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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.

Plant Forward Recipes

BUDDHA BOWL WITH ROASTED ROOT VEGETABLES & spelt

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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.

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Libby's Famous pumpkin pie

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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.

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PASSION FRUIT ICED TEA

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Servings: 1, 16-oz
A tropical blend of passion fruit, orange, and guava combined with unsweetened iced tea create a distinct and refreshing island-inspired beverage.

GROW PREPARED FOOD SALES WITH PLANT-FORWARD OPTIONS

The market for plant-based menu items is becoming mainstream. Watch this video exploring opportunities to add vegetable-centric options to your menu to meet consumer demand, and identify ways to win with the 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.”
Doug McGohan
Chef

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)