Approaches to serving great vegetarian options seem to clash: Is it better to elevate vegetables in their whole form or to attempt to imitate meat? On one hand, aggressively grilled carrots with a pesto of their own leafy tops can make a huge statement on the plate. But who says that box of veggie burgers kicking around in your walk-in can’t serve as inspiration also?
Wisconsin Milk Marketing Board
Chefs taking many routes to plant-based menu items
There’s no one correct way to offer vegetarian options on your menu. Forward-thinking chefs are not only putting the focus on fresh, flavorful vegetables but are taking the time to walk in a vegetarian’s shoes, and even getting creative with “fake meat.”