A critical mass of chefs have moved past putting an afterthought on the menu for vegetarians and vegans. They know how to wrangle cruciferous vegetables and plant-based proteins. The vibe now is about inclusivity: Omnivorous diners can appreciate a beet carpaccio or black bean burger with shishito peppers just as much as those who have taken their vegan vows. Jean-Georges Vongerichten is about to open ABCV, a "vegetable restaurant," in Manhattan. And at Aria in Las Vegas, chef Julian Serrano features knockout veggies like a spicy and savory bite with goat cheese and mushroom stuffed piquillo peppers at his eponymous restaurant. And vegetable "butcher shops" like The Herbivorous Butcher (Minneapolis) and the Butcher's Daughter (both coasts) are also gaining steam.
Here are nine creative approaches to feeding diners who favor a plant-based approach.
Housemade Campanelle with Goat Cheese, Scallion, Calabrian Chilies and Charred Onion
National Onion Association
Vegetable and Tofu Stir-Fry
Veggie Lovers Crêpes with Avocado
California Avocado Commission
Pickled Beets with Herb Goat Cheese, Arugula and Spicy Pistachio
The Signature Room
Tofu Grape Kabobs
California Table Grape Commission
7-Spice Sweet Potato Tacos
Mushroom Poblano Empanadas