5 Must-Have Recipes for World Vegetarian Day


October 1st is World Vegetarian Day! With roughly 1-in-20 American adults identifying as vegetarians, meat-free dining options are a high-demand necessity. Get ready to impress you vegetarian customers with these trending menu ideas!

Roasted Heirloom Carrot & Farro Salad over Beet Hummus

Ancient grains such as farro, quinoa, and millet appeal to vegetarian and health-seeking individuals. We pair this carrot and farro salad with socca, a gluten-free flatbread made with organic chickpea flour. Additions like za’taar, an earthy spice mix of Mediterranean herbs, impart worldly flavor that will set your menu apart.

German Bierhaus Impossible Burger

The look, feel, taste, and texture of your dish doesn’t need to suffer from a lack of meat. The  Impossible Burger mimics all of these elements found in your classic beef burger. Let customers enjoy all the satisfactory indulgence of this menu classic, elevated with beer cheese spread and pickled toppings.

Sweet Potato Latkes with Spiced Apple Butter

Sweet Potato Latkes

When putting produce forward, it’s important to consider seasonal flavors. Sweet potatoes bring color, flavor, and nutrition to a comforting plate of latkes. Add depth of flavor with exciting toppings, like our spiced apple butter. An ideal Autumn menu special!

Cauliflower Steak with Steakhouse Sides

Cauliflower Steak

Cauliflower continues to dominate the industry as a versatile vegetable that can stand as center-of-plate. Prep it as you would with a cut of steak and serve with healthy twists on steakhouse sides like shoestring parsnip fries and a roasted kale salad.

Cashew Ricotta and Spinach-Stuffed Shells in Arrabbiata

Cashew Ricotta Spinach Stuffed Shells

Not only is it a comfort-food favorite, produce-forward pasta is easily customizable for any dietary needs. A puree of raw cashews, soy milk, and oil makes a delicious vegan substitute for ricotta in this recipe for stuffed shells.


Try these articles for more vegetarian menu tips:

Vegan vs Vegetarian: Knowing the Difference

Menuing Meat Alternatives

Plant-Based: The Next Frontier for Your Menu

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