As food trends emerge, vegetables have become a mainstay in several dishes in restaurants. Several factors play into the growing population of vegetables and vegetarian meals. Many Americans have become more health conscious, looking for ways to incorporate healthy living into their food. The cost and sustainability of meat has also played a factor in customers consuming less meat and more vegetables. In 2016, vegetables entered the food scene with a bang and will not disappear any time soon.
Vegetables in Diets
Many customers in today’s culture follow strict diets, but do not want to stop dining out. Especially true for Millennials, who consider themselves trend and diet followers, but also view dining out as a social experience. In fact, vegan or gluten-free food resonates especially well for this generation. For those who follow the paleo diet, vegetable noodles
substitute great for pasta in many dishes. In fact, the National Restaurant Association lists this pasta trend in the top 25 overall. Cauliflower has also entered a variety of meals through the means of cauliflower rice and cauliflower pizza crust. For vegetarians and vegans, vegetables have always served as a main dish. Vegetarian meals such as black bean burgers and eggplant parmesan are just a couple of these classics. Now with the growing vegetarian population, chefs have learned to love cooking without meat.
Vegetables in Ethnic Cuisines
In the United States, meat and potatoes are a mainstay; however taste bud curiosity has driven Americans to step outside the normal American cuisine. Ethnic food has certainly made its way into various restaurants, showcasing a variety of new dishes with a vegetable focus. With the rise of ethnic food, chefs have integrated many vegetarian meals on to their menu. These cuisines have taught American chefs and consumers that a delicious hearty meal does not need traditional meat protein. Many cultures do not even consider their dishes vegetarian, just delicious, robust meals. The use of various herbs and spices has taken center stage as well. The use of ethnic flavors intend to spice up vegetables, making sure customers do not miss the meat.
With the growing popularity of vegetables in American restaurants, look for ways to make customers want to come back for more. Whether substituting veggies for grains or going meatless; give customers plenty menu options in regards to vegetables. Trend analysts expect ethnic vegetarian cuisine and plant-based proteins to continue to grow in popularity in 2017. Explore different spices, play around with different recipes and you will find a vegetable-based meal the customer will love.