As the weather shifts, you may be looking to add seasonal plants and plant-based dishes to your fall menu. Studies show that 41 per cent of diners eat vegetarian or vegan each week, and 21 per cent are eating more plants than they were three months ago – so it’s a trend that’s continuing to grow.

While you may already have plant-based options – or even a separate vegetarian or vegan menu – incorporating trendy items, adding comfort food, and focusing on seasonal ingredients can help your restaurant stand out. Rather than simply adding a plant-based burger, try your hand at creating enticing dishes for your vegan, vegetarian, and flexitarian guests.

While salads might be an obvious choice for the summer months, how can you introduce a fall menu that features plant-based options that will get guests excited?

Take on the trends

This year’s menu trends have run the gamut, but global influences have dominated menus, and many of these dishes are already plant-based. Reports show a 64 per cent increase in vegetable Pad Thai on menus over twelve months, so that’s a great option that’s getting attention. Other trendy globally-inspired dishes include tofu poke bowls, mushroom tacos, vegan paella, and more. Get adventurous with your flavours this season to elevate the plant-based options on your menu.

Get comfortable

As the temperatures start to cool, many diners crave warm, comforting dishes when they dine out. Consider turning some of your favourites into plant-based versions, like chilis and soups, and classics like mac and cheese can be made plant-based by switching to a dairy-free option. If you want to go big, try adding jackfruit sliders or vegan nachos to the menu. These are a great option as apps or part of sampler platters so you can gauge their popularity with your guests.

Stay seasonal

It’s the perfect time of year to feature seasonal produce as the star of your menu. Pumpkin and squash lend themselves to a whole host of recipes, along with beets, Brussels sprouts, potatoes, and more. Pears and plums are freshly grown through the end of October too, and they are delicious options for sweet and savoury fall menu items.

Once winter comes, while fresh produce may not be readily available, using pickled and fermented ingredients can add to your plant-based options and extend the use of some of your summer produce.

Whether you want to start from scratch or tweak your existing offering for fall, consider adding trendy, comfortable, and seasonal plant-based foods to your menu this season.

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