Plants on plates

A rise in so-called “reducetarians” and flexitarians has inspired chefs to experiment with plant-forward dishes, Kruse said, citing as examples a cauliflower burger at Hard Rock Cafe, spicy buffalo cauliflower at California Pizza Kitchen and a broccoli sandwich at No. 7 Subs. At Orchard Grocer, a vegan deli in New York, spice-rubbed, cold-smoked carrots serve as a stand-in for salmon on a bagel with “lox.”

The percentage of vegans and vegetarians remain but a small fraction of the American population, so such vegetable-centric meals should appeal to carnivores, too, Kruse said.

“Here’s the key if you want to sell a vegetable-forward dish,” Kruse said. “Treat it with the same innovation, creativity, flavor enhancements and culinary hooks that you would lavish upon an animal protein item.”