With a shift towards cleaner eating and healthier living, combined with a rising awareness of environmental concerns – more and more of us are opting for a meat-free meal!
This increasing demand can be a challenge for many Chefs, particularly those in Pubs! So, with Vegetarian Month just around the corner (March 2018), how can you rejuvenate your menu?
1. Embrace small plates
Don’t be driven by ‘meat-mimicking’ – it’s not about replicating the missing meat! Instead, consider balancing acidity, sweetness, and saltiness to bring about a medley of exciting flavours, in tapas form!
2. Don’t just boil…
Wood-fired, charred or whole roasted… there’s so much more that can be done with veggies than the standard boil or steam approach! Experiment with the more ‘raw’ style of cooking veg to achieve that smoky, savoury taste we strive for with our meats.
3. Revive your rice
Turn to Asian or South American cuisine for inspiration! From fragrant veggie Pilafs, to savoury Mexican rice – laced with spices and layered with a hearty vegetable broth.