Veg-centric cuisine

Plant-based diets have hit the mainstream. We explore why consumers and chefs are adopting a meatless mindset. 

A busy lunch time in George Town’s Bread & Chocolate and there’s not a spare seat in the house. Office workers are staring at the menus, agonizing over whether to order a B.L.T., Shepherd’s Pie, Burger or the Tartare. So far, so normal. But then take a closer look and you’ll see that B.L.T. is packed with hickory-smoked tempeh instead of bacon; the pie swaps minced lamb for chopped root vegetables and lentils; and the burger and tartare haven’t been anywhere near a cow – both are made from beets. This is a vegan restaurant, and yet most people in here aren’t necessarily even vegetarians.

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