5 Fresh Plant-Based F&B Ideas

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plant-based F&BYour attendees have come to expect plant-based F&B options at events, so here are some fresh ideas to share with your chef.

Check out the following fresh plant-based F&B options:

Think: Mushrooms!

Marinated mushrooms of different varieties offer a delicious, juicy, meat-like mouthfeel while offering a myriad of health benefits. The solutions may be simpler than you think, with many ingredients already existing in the kitchen and just needing that extra touch of culinary creativity to morph it into an appetizing menu option. Source: Benjamin Davis, VP of Content at Plant Based World Expo, in Prevue

Consider Cauliflower

This humble cruciferous vegetable has made it way into everything from risotto to pizza crust the last few years, and its versatility makes it an excellent base for many main courses. For something unique, talk with your catering team about preparing cauliflower “steaks”—when cooked properly, they mimic the taste and texture of meat but are much lighter. Source: Vibe Agency

Vegan Can Still Be Hearty

Here’s the perfect example: vegan lasagna rolls, with vegan ricotta cheese, red peppers, and thinly sliced zucchini and yellow squash all rolled in a brown rice lasagna noodle topped with a mushroom Bolognese sauce. Source: Desiree Neal, executive chef for Distinctive Gourmet, the Virginia Beach Convention Center’s (VBCC) on-site caterer, for PCMA

Bring on the Bowls

Bowls are a great option. Taco bowls, grain bowls, Asian rice or noodle bowls … these items are great because they are customizable and easily prepped, while using many ingredients that would already be on a traditional lunch menu. Think quinoa or rice with veggies, beans, salsa and guacamole — a satiating, energizing meal for a flexitarians and vegetarians alike. For protein options, think about adding some seasoned tempeh or sliced seitan as a bowl topping. Source: Benjamin Davis, VP of Content at Plant Based World Expo, in Prevue

And, For Breakfast

Aloft’s Plant-Based Sandwich feature Beyond Meat’s signature breakfast sausage, along with its JUST Egg Folded — a product by JUST Egg — and savory vegetables on an everything bagel. Source: Forbes

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Barbara Scofidio is Editor of Prevue and heads up the Visionary Summits, our exclusive conference series targeting senior-level meeting and incentive planners. In her 30 years in the industry, she has become known for her passion around greening meetings, growing awareness of human trafficking and promoting CSR activities as part of business events. She is currently a member of SITE's Women IN Leadership committee and the media liaison for FICP's Education Committee. She was the first member of the media ever to be invited to sit on a committee by GBTA, where she spent three years on the Groups and Meetings Committee. She has also been an active member of SITE for 30 years, chairing its Crystal Awards committee and acting as a judge. Before joining Prevue in 2014, she served as Editor of Corporate Meetings & Incentives (MeetingsNet) for more than 20 years. She has a BA in Literature/Rhetoric from Binghamton University. Barbara is based outside Boston, in Groton, Mass.