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A beautifully arranged dinner with grilled corn in a transparent glass bowl made of yellow glass. In addition, a small metal-look bowl with deep-fried balls. Next to it lies artistic golden cutlery and a dessert wine glass.

Trend Veganizing Recipes

Veganizing Recipes: The plant-based revolution in gastronomy. From seitan steak to tofu scramble – the possibilities are endless.

Products for the trend “Veganizing Recipes”

"Veganizing Recipes" - The Plant-Based Revolution in Gastronomy

Vegan nutrition and sustainable food have become a notable trend in the restaurant industry - so-called "Veganizing Recipes." This is the transformation of traditional recipes that originally contained animal products into purely plant-based versions. The focus is on creating delicious dishes without meat, dairy, eggs or other animal ingredients that mimic or even surpass the taste and aesthetics of the original dishes.

Conversion of conventional dishes into vegan variants

The term "Veganizing Recipes" is made up of "vegan" and "recipes". This trend aims to reach a wider range of guests, including vegans, vegetarians, flexitarians and people with lactose intolerance or other intolerances. An innovative approach to vegan cuisine that breaks culinary boundaries and offers enjoyment without compromise.

Taste, texture and aesthetics are combined

Vegan dishes by no means have to be boring or tasteless - quite the opposite. Restaurateurs who have mastered this trend know how to create innovative and creative dishes that combine taste, texture and aesthetics. One example is the use of plant-based meat alternatives such as seitan, tofu or tempeh, prepared with sophisticated marinades and spices to mimic a variety of meat dishes. Milk is substituted by nut milks, sausage by mushrooms, and eggs by bananas and avocados. 

Creativity and innovation of vegan chefs

In the context of the "Veganizing Recipes" trend, gastronomic terms are also popping up to refer to vegan food production and preparation. For example, "cashew cheese" is used as a popular plant-based alternative to dairy products, while "aquafaba" refers to the liquid produced when pulses such as chickpeas are cooked and used as an egg substitute. The creativity and innovation of vegan chefs is evident in the use of terms such as "seitan steak," "tofu scramble" and "jackfruit-pulled pork," which illustrate the transformation of meat dishes into purely plant-based versions.

Sustainable and vegan table concepts

In addition to the pure food selection, this trend also influences the table concept, place settings and tableware in the restaurant industry. Awareness of sustainability and environmental friendliness is also becoming increasingly important in this area. Restaurateurs are increasingly choosing sustainable and durable tableware materials. 

Organic materials embody the transformation

Vegan chefs and restaurateurs emphasize aesthetic and appealing arrangement techniques to make the dishes an experience not only in terms of taste, but also visually. This includes artful arrangements of vegetables, fresh herbs and edible flowers that emphasize the creativity and freshness of vegan cuisine. Stoneware, wood and organic materials are used to reflect transformation and naturalness here as well.

An amber-colored glass bowl with polenta risotto, grilled corn and nut butter powder on a beige-white stoneware plate. The picture is complemented by simple crystal glasses, natural bowls for side dishes and golden cutlery.

Golden Moments

This fresh natural staging conjures up a golden play of color on the restaurant table. Corn cream risotto, young grilled corn and nut butter powder cavort in an amber glass bowl with impressive light reflections. A restrained beige and white stoneware plate placed below leaves the bowl to make its grand entrance. Rounding out the elegant impression are sleek crystal glasses, side bowls in natural shapes and colors, and gold flatware. Golden moments for the tableware.

An elegant champagne glass with a drink made from fig jalapeño gin and fig puree, decorated with fig leaves. The drink shows a fascinating play of colors.

Local and exotic at the same time

Served in an elegantly curved champagne glass, this drink made from fig and jalapeño gin with fig puree is at its best. Decorated with fig leaves, the glass reveals the palate-stimulating play of colors of this wildly exotic palate tickler.

Vegan duck breast made from celeriac, with a fried onion jus on an elegant gourmet plate made of bone china, accompanied by a filigree carafe, slender cutlery and long, hand-blown glasses.

Elegant ensemble

The vegan duck breast made from celery root with roasted onion jus is elegantly presented on a gourmet plate made from bone china with a wide rim. The relief of the plate and the design of the carafe, which is used to pour the jus, are graphically clear and restrained. The ensemble is modern, light and elegant at the same time. Narrow, unusual cutlery and delicate hand-blown, long-stemmed glassware round off the stylish impression.

Marbled cream of potato and green pea soup with celery roulade and porcini powder in an elegant design bowl with a dark inside and beige outside. Served with shiny silver cutlery and straight wine glasses.

Young cuisine

Young cuisine - innovative and elegantly presented: Marbled potato and pea cream with braised celeriac roulade and porcini mushroom powder are served in a sustainably produced designer bowl with a dark interior and a velvety, rough beige exterior. The bowl's modern octagonal design is complemented by sleek, shiny silver cutlery and straight-lined wine glasses. Sustainability can be this modern and elegant.

An elegant gourmet plate with a wide, scalloped rim displays a miso-gratinated radish shell, dulse and a creamy pea ragout. It is accompanied by silver cutlery and stylish wine glasses.

Vegan elegance

Veganized food at its best: these radish scallops au gratin with miso, dulse and creamy pea ragout are served on an elegant porcelain gourmet plate with a wide, festooned rim. The fine presentation is rounded off with elegant wine glasses and classically designed silver cutlery. Fine dining ambience in perfection.

A delicate crystal glass tumbler of chilled sake, decorated with dill and cucumber, stands on a white porcelain plate. A small fork complements the elegant setting.

Simple elegance

A chilled sake with dill and cucumber is presented in a hand-blown filigree crystal glass tumbler. The aesthetic and appetizing colour accents of the drink are complemented by a simple white porcelain plate and a small fork. A modern interpretation that adds the finishing touch to even the simplest cocktail.

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Produktinformationen

Der Menüteller in der eleganten Farbe Premium Black überzeugt mit einer rauen Struktur. Er eignet sich hervorragend zum Servieren von leckeren Hauptgerichten. Der Menüteller harmoniert bestens mit seinem beigen Pendant. Der Teller hat einen Durchmesser von 26 cm und wird in einem praktischer 2er-Set und einer hochwertigen Geschenkbox geliefert.

Marke

Schott Zwiesel

Produkt Maße

Der Menüteller in der eleganten Farbe Premium Black überzeugt mit einer rauen Struktur. Er eignet sich hervorragend zum Servieren von leckeren Hauptgerichten. Der Menüteller harmoniert bestens mit seinem beigen Pendant. Der Teller hat einen Durchmesser von 26 cm und wird in einem praktischer 2er-Set und einer hochwertigen Geschenkbox geliefert.

Marke

Schott Zwiesel

Hallo, Max Mustermann

HANS IM GLÜCK Franchise GmbH
Karlstr. 10
D-80333 München

Kunden-Nr.: 6275980247035511370

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