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Plant-based charcuterie debuts at Rice U Meagan Dwyer/Rice University

Plant-based charcuterie debuts at Rice U

“I can’t believe it’s not meat and cheese!” From creating pastrami that slices on a meat slicer—but isn’t meat—to making cheese without dairy (or cashews), Rice chef creates plant-based formulas that just might fool you.

For many chefs, this represents the ultimate challenge: turning plants into convincing, delicious versions of items normally impossible to imagine without animals or dairy products. Few items seem more daunting in this respect than a charcuterie board, a beautiful arrangement that’s meaty and cheesy to the extreme. For more than a year, the vision of a totally plant-based charcuterie board became the obsession of Rice University’s Senior Executive Chef Roger Elkhouri. 

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