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  1. Home
  2. Chef Inspiration
  3. Plant-Based Eating
  4. Trends
  1. Plant-Based Eating

Plant-Based Eating

From meat alternatives to wholesome ingredients. Get the latest plant-based menu trends and tips to promote your menu.

  • Plant-Based Eating
  • Trends
  • UFS Academy Chef Training
  • Ingredients



  • How to Add Popular Plant-Based Foods to Your Menu Easily How to Add Popular Plant-Based Foods to Your Menu Easily
    NEW! Plant-Based Eating

    How to Add Popular Plant-Based Foods to Your Menu Easily

    It’s not just Meatless Monday anymore. The demand for plant-based menu options is on the rise .

  • 10 Plant-Based Menu Ideas for Takeout & Delivery 10 Plant-Based Menu Ideas for Takeout & Delivery
    NEW! Plant-Based Eating

    10 Plant-Based Menu Ideas for Takeout & Delivery

    During the holiday/winter season appeal to guests who are looking for indulgent plant-based meal alternatives to heartier meals.

  • The delicious & nutritous benefits of plant-based eating The delicious & nutritous benefits of plant-based eating
    NEW! Plant-Based Eating

    The delicious & nutritous benefits of plant-based eating

    Download our PDF now for recipes and plant-based webinar overview.

  • News Flash! Romaine Is Boring News Flash! Romaine Is Boring
    NEW! Plant-Based Eating

    News Flash! Romaine Is Boring

    Excite your guests with unique greens

  • Vegetables Take The Lead Salads & Bowls
    NEW! Plant-Based Eating

    Vegetables Take The Lead Salads & Bowls

    Top 7 flavor trends from Salad Idea Garden

  • Sustainability…What Does it Mean to You? Sustainability…What Does it Mean to You?
    NEW! Plant-Based Eating

    Sustainability…What Does it Mean to You?

    Chef Dana Cohen speaks with Chef Brandon Collins and others on sustainability in the culinary industry.

  • The Future of Meat: The Rise in Plant Based Alternatives The Future of Meat: The Rise in Plant Based Alternatives
    NEW! Plant-Based Eating

    The Future of Meat: The Rise in Plant Based Alternatives

    Deceiving customers is generally frowned upon, but new plant-based meat substitutes that mimic actual meat reverse that notion....

  • Naama Tamir of Lighthouse on Creating a Sustainable Restaurant
    NEW! Plant-Based Eating

    Naama Tamir of Lighthouse on Creating a Sustainable Restaurant

    The "multiple bottom-line business" where the wellbeing of the staff and planet matters.

  • 7 Ways to Promote Your Plant-Based Menu 7 Ways to Promote Your Plant-Based Menu
    NEW! Plant-Based Eating

    7 Ways to Promote Your Plant-Based Menu

    Plant-based eating is on the rise – want to tap into the trend? Find out what plant-based eating can mean for your menu and how...

  • Two Emerging Flavors to Try This Winter
    NEW! Plant-Based Eating

    Two Emerging Flavors to Try This Winter

    As guests seek innovative new dishes throughout the year, be sure to try these two on-trend flavors.

  • Chefs Share New Ways to Bring Guests Wholesome, Seasonal Fare Chefs Share New Ways to Bring Guests Wholesome, Seasonal Fare
    NEW! Plant-Based Eating

    Chefs Share New Ways to Bring Guests Wholesome, Seasonal Fare

  • Wholesome Lunch Pairings That Keep Guests Coming Back Wholesome Lunch Pairings That Keep Guests Coming Back
    NEW! Plant-Based Eating

    Wholesome Lunch Pairings That Keep Guests Coming Back

    Quick ideas for wholesome lunch pairings that hit the spot for guests wanting healthier options.

  • Vertical Gardens on the Rise Vertical Gardens on the Rise
    NEW! Plant-Based Eating

    Vertical Gardens on the Rise

    Don’t you wish fresh herbs and vegetables were just within reach? Think of all the time you could save and how happy your guest...

  • 6 Ways to Put “Stealth Health” to Work at Your Restaurant 6 Ways to Put “Stealth Health” to Work at Your Restaurant
    NEW! Plant-Based Eating

    6 Ways to Put “Stealth Health” to Work at Your Restaurant

    “Stealth health” is the practice of subtly improving your offerings without alerting your customers. Sometimes, when you tell ...

  • Our Registered Dietitian and Chefs Share Tips to Reduce Sodium
    NEW! Plant-Based Eating

    Our Registered Dietitian and Chefs Share Tips to Reduce Sodium

    It’s National Nutrition Month, the perfect time to take a look at your menus and explore ways to improve the health of dishes. ...

  • 5 Tips for Crafting Enticing Menu Descriptions 5 Tips for Crafting Enticing Menu Descriptions
    NEW! Plant-Based Eating

    5 Tips for Crafting Enticing Menu Descriptions

    It’s the perfect time of year to take a look at your menu and see how you can implement some of these tips to make your menu wo...

  • Top 10 Plant Forward Recipes for Summer Top 10 Plant Forward Recipes for Summer
    NEW! Plant-Based Eating

    Top 10 Plant Forward Recipes for Summer

    There is a growing demand by consumers for these wholesome menu options.

  • How to Turn Late Summer Produce Into Fresh, Local Fare How to Turn Late Summer Produce Into Fresh, Local Fare
    NEW! Plant-Based Eating

    How to Turn Late Summer Produce Into Fresh, Local Fare

    Let freshness abound on the menu with fruits and vegetables harvested in late summer and early fall

  • Appeal to Guests Looking for More Plant-Based Proteins Appeal to Guests Looking for More Plant-Based Proteins
    NEW! Plant-Based Eating

    Appeal to Guests Looking for More Plant-Based Proteins

Plant-Based Recipes

  • Walnut Rice and Quinoa Stuffed Leeks
  • Flatbread with Pumpkin Hummus, Za’atar and Onion Confit
  • Smoky Baba Ganoush
  • Avocado Gazpacho
  • Sweet Potato Noodles with Clams and Creamy Turmeric Sauce
  • Roasted Butternut Squash Soup
  • Root Vegetable Lentil Wrap
  • Roasted Squash and Black Rice Salad with Umami Vinaigrette
  • Veggie Mojo Delight
  • Fennel and Apple Slaw
  • Mushroom Burger
  • Spicy Black Bean Burger
  • Roasted Pepper Slaw
  • Winning White Bean and Tuna Wrap
  • Spicy Southwestern Huddle-up Slaw
  • Roasted Brussels Sprouts Caesar Salad with Crispy Pancetta
  • Sweet Fig and Manchego Salad
  • Halloumi-Pomegranate Grain Bowl
  • Mexican Ranch Veggie Tacos
  • Spicy Poblano Kale Caesar with Polenta Croutons
  • Fairtytale Eggplant, Cucumber, and Melon with Honey Mustard Dressing
  • Maille® Mustard-Crusted Cauliflower
  • Spring Vegetable and Egg “Cassoulet”
  • Hummus with Greek Yogurt
More plant-based recipes (131)

What you'll get:

  • Access to free Chef trainings
  • The best recipes and tips from Chefs around the world
  • The latest culinary trends
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