Plant-based entrées allow for culinary innovation and creativity. GFI has collected examples of a wide variety of plant-based entrées from restaurants in all segments. Some use plant-based meat as the protein while others rely on whole food ingredients like legumes. Many have swapped out dairy cheese for plant-based cheese on pizzas and sandwiches.

 

According to Technomic, when it comes to vegetables, calling out the cooking preparation is what appeals to many consumers; Wok-Charred Brussels Sprouts and Cauliflower Tempura are two good examples.

 

Interested in putting more plant-based meat, dairy, seafood, or egg ingredients on your menu? Read our guide to creating plant-based entrees. Visit our Product Database for a list of plant-based products available via food service distribution. If you’d like to consult with a plant-based chef, please contact GFI.