{"id":2862,"date":"2021-02-24T14:11:00","date_gmt":"2021-02-24T20:11:00","guid":{"rendered":"https:\/\/griffithfoods.com\/na\/?p=2862"},"modified":"2021-04-27T14:23:44","modified_gmt":"2021-04-27T19:23:44","slug":"plant-based-recipe-substitutions","status":"publish","type":"post","link":"https:\/\/griffithfoods.com\/na\/en-CA\/viewpoints\/plant-based-recipe-substitutions\/","title":{"rendered":"\u201cAn Era of Unprecedented Recipe Substitutions\u201d"},"content":{"rendered":"

Consumers are getting crafty with their alternative protein dishes as the plant-based trend continues to grow its following online. Or, as PEOPLE Magazine Food Editor Shay Spence pronounced on Twitter, \u201cWe are entering an era of unprecedented recipe substitutions.\u201d<\/p>

Gone are the days where vegan and vegetarian meant plain and restrictive; instead, consumers are turning to a variety of plant-based alternatives<\/a> and building flavorful recipes around them as a means of being health- and environmentally-conscious.<\/p>

Here are some of the top plant-based protein trends we\u2019re seeing on social media:<\/p>

Plant-based Substitutions Showing Up in Fried Up Favorites<\/h2>

Replacing animal protein doesn\u2019t mean giving up indulgence<\/a>. One recipe we\u2019re seeing take a plant-based spin is the popcorn-style protein<\/strong>. Plant-based substitutes are thriving in dishes where they are battered, fried, and accompanied by savory sauces or standout dips<\/strong>. Paired with rich and creamy sidekicks, this cooking style, which traditionally uses chicken or shrimp, is gaining popularity in the plant-based space.<\/p>

Vegetable Alfredo with Popcorn Tofu<\/span><\/h4>

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\"Vegetable
photo: @vkaylamae<\/a><\/figcaption><\/figure> <\/div>

Cajun Popcorn Tofu with Creamy Maple Dip<\/span><\/h4>

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\"Cajun
photo: @better_food_daily<\/a><\/figcaption><\/figure> <\/div>

Popcorn “Shrimp” with King Oyster Mushrooms <\/span><\/h4>
\"Popcorn
photo: @better_food_daily<\/a><\/figcaption><\/figure>

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Blended Proteins: Twice the Alt-protein, Hold the Meat<\/h2>

While traditional blended protein products replace only a portion <\/em>of the animal protein with plant-based protein to reduce meat content, some consumers are taking the trend all the way. Using a mixture of vegetables and meat substitutes to create blended proteins<\/strong> has taken off in the alternative protein space, especially in Spanish conversations online.<\/p>

Concepts like blended tofu<\/a> and carrot \u201cmeatballs\u201d have gained popularity in place of beef or turkey, as the carrots add an element of sweetness to the traditionally savory recipe. Consumers are even blending tofu and vegetables to create heartier concepts like rich stuffing and fillings.<\/p>

Tofu and Vegetable Meatballs with Ratatouille<\/span><\/h4>
\"Tofu
photo: @sarairenedelasnieves<\/a><\/figcaption><\/figure>

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(Blended Tofu) Stuffed Long Beans in Hot Bean Sauce<\/span><\/h4>
\"Tofu
photo: @calories.hub<\/a><\/figcaption><\/figure>

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Sustainable Seafood Substitutions<\/h2>

Alternative proteins are planting roots in seafood dishes, too. (Don\u2019t worry \u2014 we\u2019re not talking about growing seaweed.) If you\u2019ve been following the plant-based trend, you\u2019ve seen jackfruit shine as the jack-of-all-trades as consumers continue to find inventive new uses for it. Jackfruit has been showing up as a notable substitute for crab in everything from \u201ccrab\u201d cakes to \u201ccrab\u201d rangoons.<\/strong><\/p>

Other popular seafood stand-ins include chickpeas, hearts of palm, and banana blossoms for fish and mushrooms <\/a>for shrimp<\/strong>.<\/p>

Jackfruit “Crab” Cakes with Remoulade Sauce<\/span><\/h4>
\"Vegan
photo: @tooveganchicks<\/a><\/figcaption><\/figure> <\/div>

Oven-baked Jackfruit “Crab” Rangoons<\/span><\/h4>
\"Jackfruit
photo: @mississippivegan<\/a><\/figcaption><\/figure>

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“Whitefish” Salad with Hearts of Palm<\/span><\/h4>
\"Hearts
photo: @chicoverdephilly<\/a><\/figcaption><\/figure> <\/div> <\/div>

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Fast Food Dupes Using Plant-based Alternatives<\/h2>

The introduction of vegan and vegetarian dishes into fast food chains may be a start, but it might not be enough for consumers yet. Another trend we\u2019ve seen is that people are recreating versions of some of their favorite fast food dishes using plant-based alternatives. One particular ingredient has bubbled up for its ability to help achieve a crispy, fried texture comparable to fast food chicken favorites: Rice flour.<\/strong><\/p>

KFC Copycat Bowls with Popcorn Tofu and Kale<\/span><\/h4>
\"Copycat
photo: @denverveganvan<\/a><\/figcaption><\/figure> <\/div>

McDonald’s Copycat Vegan, Fishless Filet Sandwich<\/span><\/h4>
\"Vegan
photo: @kindred.vegan.souls<\/a><\/figcaption><\/figure>

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Activating Insights: Plant-based Alternative Proteins at Griffith<\/h2>

It\u2019s clear that the plant-based trend<\/a> isn\u2019t phasing out anytime soon. From a variety of jackfruit iterations to blended proteins, Griffith\u2019s regional chefs and R&D teams have continued to create insights-driven recipes that cater to what consumers care about most. Here\u2019s a peek at a few of our featured plant-based concepts highlighting plant-based proteins:<\/strong><\/p>

\"Slow<\/figure>

Jackfruit Barbacoa (US)<\/span><\/h3>

Slow-braised, perfectly seasoned, pulled jackfruit Barbacoa, served in a fresh corn tortilla, topped with salsa verde and fresh-picked cilantro.<\/p>

Featured Griffith Foods Product:<\/span><\/h4>