DINNER
Meatless Mains Vegetables move to the centre of the plate with vegetarian and vegan entrees By Laura McGuire Vegetables taking a starring role on restaurant dinner plates may seem like an unusual phenomenon for some consumers. However, innovation around veggiecentric entrees in both chain and independent kitchens is growing, and chefs are demonstrating the culinary potential of these ingredients by swapping vegetables for meat or grains in traditional dishes. Research indicates that vegetarian and vegan consumption has grown more than any other category over the past few years. Vegetable entrees increased 15 per cent on Canadian menus over the past two years, according to Technomic’s data, while specific mentions of “vegetarian” have had nearly identical growth (14.7 per cent) over the same time frame. “Vegan” mentions show more robust development, increasing 47.9 per cent over the past two years. Further, consumers say they are more likely to have increased consumption of vegetarian and vegan options than meat, poultry and seafood proteins over the past year, according to Technomic’s Canadian Centre of the Plate Consumer Trend Report. Vegan and vegetarian substitutes particularly resonate with younger guests and women. The data also indicates that consumption of vegetarian and vegan items may continue to increase in the near future. A third of all consumers (33 per cent) say they would order vegetarian dishes more often at a restaurant if they were available, while 28 per cent say the same of vegan dishes. VEGGIES ADD VALUE
Why the strong growth of veggie-based entrees? One reason interest in veggies is on the rise is that operators and guests are learning more about the value veggies add to the menu. Veggies are generally cheaper
to source than proteins and thus comparatively priced as more affordable menu options for guests. They also hold local, seasonal and nutritional appeal, and having vegetable options may eliminate the “veto vote” from vegetarian, vegan, flexitarian or health-conscious diners. Further, operators and their guests are discovering that veggie entrees can be equally as filling and flavourful as meat- and grain-based counterparts. New plant-based restaurant concepts popping up across the country are also generating interest in centre-of-the-plate veggies. These restaurants specialize in contemporizing vegan and vegetarian fare using gourmet preparations and artisan ingredients. Calgary’s Veg-In YYC restaurant specializes in vegan and vegetarian street food, including Veggitos (veggie burritos), burgers, poutines and signature flatbreads. Gluten-free and vegan-friendly offerings include a Veggito filled with potato, cauliflower and peas, and a Potato Cauliflower Flatbread on naan. Even food trucks are getting in on the action, with The Vegan Extremist launching in Toronto last spring. Its menu of Southwest Asianinspired fare features a variety of meatand dairy-free curries served with steamed rice. Culinary experimentation is taking interesting approaches to substituting
veggies in place of meats and grains, especially in regards to showcasing lesscommon veggies. These applications provide all guests—from vegetarians and vegans to meat-lovers—with new and better-for-you ways to enjoy favourite comfort foods. Here are some opportunities for using veggies as differentiators and traffic drivers on dinner menus. NEW TAKES ON VEGGIE BURGERS
Garden and veggie burgers are garnering more attention at dinner, with incidence of these burgers increasing 6.5 per cent year over year, according to Technomic research. One reason for the broadening appeal of these burgers is that operators are replacing the standard grain- and black bean-based patties with novel veggie patties made with ingredients such as sweet potatoes, cauliflower and beets. The Latke Burger at Montreal’s Aux Vivres restaurant comes with a roasted beet and sweet potato patty, and Hard Rock Cafe’s Cauliflower Burger features a housemade patty created from cauliflower, garlic, egg, goat cheese, oregano and breadcrumbs. Premium toppings and buns are also helping place veggie burgers in the spotlight during dinner occasions. Canyon Creek Restaurant embellishes its garden burger with aged Canadian cheddar, goat cheese and barbecue sauce, and the burger is served on a housemade bun. Meanwhile, Fatburger tops its California Veggie burger with guacamole, Swiss cheese, a fried egg, tomato, lettuce and mayo. Operators may also enhance appeal of veggie burgers by allowing guests to customize their toppings based on their dietary needs and tastes. www.restobiz.ca | December 2016 45