Last year’s forecast saw meat alternatives going mainstream, but the plant-based movement won’t stop there. This year, 80 percent of chefs plan to feature a vegan or raw dish on their menu, whether that’s a savory dish like spaghetti and beet balls or a sweet treat like raw cashew date cheesecake. Expect to see more “whole beast movement” but with a vegetable twist, as chefs experiment with “whole vegetable” entrées, like roasted eggplant with eggplant caviar and family-style vegetable “charcuterie.”
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