By Makayla Dewit

As the holidays draw nearer, it’s the ideal time to refresh your menus to attract a wider crowd of diners, especially with the growing number of Canadians who follow a plant-forward diet. Plant-based dishes, made exclusively from plants and plant ingredients, are becoming increasingly popular, not only with vegetarians and vegans but also with flexitarians. These diners are cutting back on animal products (meat, fish, eggs, dairy, and honey) for health, environmental, and ethical reasons. Adding plant-based options to your restaurant’s holiday menu is a smart way to cater to this growing demand and attract attention to your restaurant.

It is reported that two-thirds of Canadians regularly enjoy plant-based foods, with over 6.4 million people significantly reducing or eliminating meat from their diets. This growing demand for replacing animal-based proteins with protein from plants demonstrates the importance of having creative and enticing plant-forward menu offerings during the festive season and beyond. By doing so, you can appeal to a wider range of diners, from health-conscious guests to those seeking something new and exciting.

Here’s an interesting fact: if there is even one plant-based eater in a dining group, the entire group is likely to choose a restaurant that offers appealing plant-based options. By creating a well-rounded menu with delicious plant-based dishes that appeal to all diners, you can attract a broader range of guests.

To inspire your holiday menu, consider offering starters like a roasted root vegetable tart or risotto croquettes, and for the main course, hearty dishes such as a lentil mushroom mince strudel or an eggplant moussaka. And when it comes to dessert, nothing beats a classic Crème Brûlée – reimagined for the modern palate with plant-based ingredients.

Below, we’re sharing a recipe for a rich and creamy Crème Brûlée that’s made without conventional eggs or dairy but still delivers the indulgent texture and flavour of the traditional version. It’s low-cost, allergen-friendly, and guaranteed to impress all your guests—whether they’re vegan, flexitarian, or just dessert lovers.

Crème Brulée

Servings: 12

Prep time: 10 minutes

Cook time: 20 minutes

Ingredients:

• 3 cups silken tofu, firm, drained
• 1 cup coconut cream
• 1 cup non-dairy milk, unsweetened
• 1 1/6 cups sugar, divided
• 1/4 cup cornstarch
• 2 vanilla beans, split and scraped OR 1 tbsp + 1 tsp vanilla extract
• 1/2 tsp salt
• 1/8 tsp turmeric, ground

Directions:

1. Place 12 – 4 oz. ramekins on a baking sheet.
2. Place the silken tofu, coconut cream, non-dairy milk, 2/3 cups of sugar, cornstarch, scraped vanilla bean paste or vanilla extract, salt, and turmeric into a high-powered blender. Blend for 1-2 minutes until smooth and uniform, scraping down the sides as needed.
3. In a large pot over medium heat, add the blended mixture and bring to a boil, whisking frequently.
4. Reduce the heat to medium-low and cook for 5-7 minutes, stirring constantly, until the custard noticeably thickens, yet is still a pourable consistency.
5. Remove from the heat. Divide the custard evenly between the 12 ramekins. Tap them on the counter and use a small spatula to even the tops out as needed, then place the baking sheets into a fridge lightly covered, to allow steam to escape but prevent a skin from forming on top.
6. Just before you serve the custards, remove them from the fridge and sprinkle each custard evenly with 2 tsp. of sugar. Rotate the ramekins at an angle to make sure the sugar covers the entire top.
7. Use a kitchen torch to melt the sugar. Hold the flame about a quarter-inch distance away from the surface and at an angle. Rotate the ramekins in your hand as you melt the sugar and try not to stay on any spot too long at first. The goal is to first liquify all the sugar, after which you can add more colour as needed by revisiting certain areas. Once the caramelized tops are an even golden-brown, place into the fridge for 5 minutes to set, then serve.

Add this innovative dish to your restaurant menu for a plant-based approach to desserts this holiday season.

Makayla Dewit is the Forward Food program specialist at Humane Society International/Canada. Forward Food supports institutions and businesses across Canada in expanding their offerings of delicious and nutritious plant-based options that are better for animals, the environment, and human health, free of charge.

Photo credit: Leah Tamblyn/For HSI