From an elaborate vegetable-focused tasting menu at René Redzepi’s world famous noma to mass-market plant-based meat products from Impossible Foods, living without meat has never been so viable or delicious. “I believe in global warming, and a plant-based alternative to animal protein only [takes] 10% of the water to produce,” says Jeremy Adler, founder of Los Angeles’ hottest new burger joint, Honeybee Burger, which has quickly become a local staple for juicy vegan cheeseburgers and creamy non-dairy milkshakes.
Inspiringly, it’s a trend stretching across cuisines. In Chengdu, regional Sichuan cuisine gets a thoughtful vegan makeover in dishes like sesame flavoured ice plant at MI XUN Teahouse, while at Vistro Bangkok, the khao soi (northern Thai curried noodles) uses eggless noodles and a yuba (tofu skin) drumstick instead of beef. In Cape Town, PLANT re-imagines South African favourites such as sandwiches with house-smoked tempeh bacon. Trust us, you won’t miss the meat.
SEE ALSO: Opinion: Why plant-based eating is more than just a passing fad
This article was originally published in the November 2019 issue of SilverKris magazine
