As diner preferences continue to evolve, chefs and restaurateurs who take these trends into account will be able to design their menus to reflect the demand. Plant-based eating has picked up speed in recent years, with vegan, vegetarian, and flexitarian diners focusing on a healthier lifestyle.

Here are some of the most popular plant-based trends pooping up on 2025 menus:

A focus on wellness

Consumers continue to seek wellness-focused meals and functional foods with additional health benefits like boosting immunity, improving mental clarity, and supporting gut health. These items will continue to develop and grow on menus, with the demand driving chefs to keep exploring new plant proteins like fungi and seaweed to create delicious, unique, healthy, and sustainable meals. Plant-based deli meats are also on the rise for everything from sandwiches to charcuterie boards, making it easier for guests to enjoy a vegetarian version of the menu.

Choosing alternatives

Some chefs are predicting a growing emergence of “hybridized items” like mushroom-blended burgers, featuring fifty per cent mushrooms and vegetables. As well, many companies are progressing with lab-grown “meat,” reproducing meat-like tastes and textures with plant-based alternatives. These products are being developed as healthy protein choices, as well as reducing, environmental impact for more sustainable options.

Drawing a crowd

Rather than simply appealing to vegans and vegetarians, more restaurants are creating plant-based dishes that appeal to everyone, even the meat eaters. Elevated vegan and vegetarian fare with proteins like jackfruit or seitan, featuring flavourful spices and sauces, will offer plant-based alternatives that appeal to a broader customer base. Restaurants are also starting to re-brand their dishes, adding labels like “farm-fresh” and “locally sourced” to interest environmentally-conscious guests.

Getting global

Many global cuisines feature alternate protein sources or a vegetarian focus, and as unique flavours and dishes continue to grow in popularity, plant-based items on menus may become the focus as part of that trend. Mexican, Indian, Korean, and Filipino street foods and flavours are rising in popularity, gaining traction on this year’s menus.

With healthy choices and sustainability on many diners’ minds, guests are looking for an evolution in plant-based dishes on menus to address diner demand and create memorable dining experiences.