As health-consciousness gains popularity among consumers, the days of vegetables appearing almost exclusively as appetizers and side dishes are a thing of the past. Vegetarians, vegans, dieters, and the average meat eater looking for an occasional extra dose of nutritional value often recognize the merit of full main dishes made entirely without meat. One encouraging detail to keep in mind is that main courses for vegetarians usually do not require any meat substitute, which can be a tricky sell to non-vegetarians and a drain on the budget. As always, locally grown and in-season produce saves money and alleviates environmental concerns.

Meat Substitute Substitutes

Tofu, seitan, and other meat substitutes can turn out fantastic results when made exactly right. Many customers, however, have only experienced poorly made versions of these types of dishes, so that even if you do know the correct way to prepare them, many clients will be turned off by the very names of these ingredients. Your best bet is to serve authentic vegetable main courses, showing satisfaction in offering dishes for what they are rather than as weak imitations of non-vegetarian fare. If you feel that a certain dish really needs a more meat-like texture or flavor, try putting some eggplant on the cutting board or incorporating mushrooms, especially portabellas. Stuffed vegetables also provide plenty of opportunities for imaginative recipes. Different vegetables, both as shells and in the stuffing, will catch customers’ attention. Select varieties of rice, uncommon medleys in particular, which complement the specific vegetable shell.

Low-Calorie Vegetable Main Courses

Though it may be tempting to pile on the cheese in an effort to replace the meat in your vegetable dishes, there are several good reasons not to do so. For one thing, many vegetarians choose their way of life based on health considerations, not just morals, and therefore may shy away from dishes laden with cheese and refined breads and pastas. This point holds especially true for non-vegetarians ordering meat-free menu items. The most business-savvy way to construct your menu is to present dishes that will appeal to everyone instead of blatantly “vegetarian-friendly” choices. Also, if you add cheese, vegans will not order these items, or options that include eggs, milk, or other animal products. Some vegans even abstain from honey. If you plan to pursue a vegan clientele, you may wish to invest in a few separate pieces of commercial kitchen equipment. Depending on their level of commitment to the lifestyle, some vegans and even some vegetarians prefer or insist that their food not be cooked on the same equipment you use for meat. To build a successful vegetable main dish, use root and other hearty vegetables in various forms and textures and in a range of vibrant colors. Bring originality to the table with lesser-used ingredients such as artichokes and chickpeas.

Since meat substitutes rarely taste like meat, and some customers may be ordering vegetable dishes because they are not in the mood for or dislike the taste or texture of meat, these suggestions present much greater sales potential than offering menu items that can be ordered with either meat or tofu. Take advantage of the chance to please all of your customers with meals that go beyond meat and potatoes.

Filed under: Recipes • How-To • General • Food Quality

Tags: commercial kitchen equipment, main courses for vegetarians, meat substitute, vegetable main courses, vegetarian main dishes, vegetarian restaurant menu