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A recent survey found 38% of consumers are trying to add more plant-based proteins into their diets, and over 50% of consumers would like to see more plant-based meat and dairy alternatives when dining out.1 Other plant-based protein categories such as nuts, seeds, and sprouted grains have experienced significant growth.2

These categories demonstrate how you can appeal to guests who seek a plant-based protein boost and feature Chef Kyla Tuori's recommendations for incorporating into your menus.

Beans & Legumes

Beans & Legumes

Go beyond typical fare to take advantage of everything beans have to offer.

When considering the use of beans on the menu, Middle Eastern and Mediterranean cuisine soared in menu incidence, up 28% and 56% respectively. Hummus, made with chickpeas, has increased menu incidence by 11% over the course of two years.3 Go beyond typical fare to take advantage of everything beans have to offer.

Aquafaba

This translates from Italian to “bean water.” Whip the water used to cook chickpeas into a protein-rich vegan soufflé with roasted carrot, porcini mushroom and sage.

Black-Eyed Peas

Go past New Year’s Day, and serve black-eyed pea dip with coriander and cinnamon, avocado garnish, and fried plantain chips.

Lentils

Consider Thai basil coconut lentils with Thai eggplants and grilled pineapple.

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