Charcuterie boards are a visually stunning and versatile shared appetizer that have recently grown in popularity. They have also evolved far beyond meat and cheese boards. This beautiful vegetarian “charcuterie” board includes pastrami-cured portobello mushrooms, smoked peppered beets, smoked celeriac and wild mushroom terrine, pickled vegetables, tomato chutney, and more. You don’t need to make an entirely vegan board like this one, but adding just some of these plant-based elements to a traditional charcuterie board makes it much more plant-forward and unique for your guests.

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This entrée features vegetarian “scallops” made from celeriac cut into pucks, and served with a creamy saffron sauce and crisp slaw. The colorful presentation and unexpected flavors of this dish make it an exciting plant-based entrée option for your guests.

Get the Vegetarian “Scallops” of Celeriac recipe here!

This beautiful plant-based flatbread is topped with beet hummus, grilled and fried eggplant, and a tahini aioli sauce. The delicious combination of flavors on this flatbread offer a nice balance of earthy flavors and creamy textures. This flatbread can be served as an individual entree or also as a shared starter.

Get the Grilled Eggplant Flatbread recipe here!

A traditional BLT‘s perfect balance of salty, savory bacon; creamy mayo; sweet and acidic tomato; and crunchy lettuce and bread has made it a beloved sandwich. Now vegans and vegetarians don’t have to miss out! This vegan BLT is made using vegan mayonnaise, and by replacing bacon with flavorful portobello mushroom bacon.

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Chef Rudy Smith, corporate chef at Unilever Food Solutions, reflects on London’s plant-forward restaurant scene. He thinks that American chefs can learn a lot about better integrating plant-forward dishes into our menus and employing a greater level of skill and technique in vegetable prep like the Brits do.

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Alex Rushmer is chef and owner of Vanderlyle in Cambridge, England, a restaurant that serves a plant-forward tasting menu inspired by the seasons. He demonstrates a seasonal salad, using ingredients grown within a five-mile radius of the restaurant. The base of the salad is a plant-based saffron mayonnaise, and the ingredients that comprise the salad itself change on a daily basis. In this version, he uses wild asparagus, thumbelina cucumbers, French breakfast radishes, hakurei turnips, and fermented radicchio. He dresses the salad with a smoked hazelnut and sherry vinaigrette.

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Chef Alex Rushmer prepares a dish of assorted mushrooms at his restaurant Vanderlyle in Cambridge, England. Vanderlyle is a relaxed, fine-dining restaurant that works directly with farmers, growers and producers to create plant-forward, ingredient-centric dishes. Chef Rushmer shows us how he makes his dish of assorted mushrooms, which includes pickled shiitake, a ricotta and black truffle-stuffed morel, glazed king oyster mushrooms, and a mushroom reduction sauce.

Watch the full documentary and find recipes here!

Alex Rushmer is chef and owner of Vanderlyle restaurant in Cambridge, England. Vanderlyle is a relaxed fine-dining restaurant that works directly with farmers and growers to create produce-centric dishes that ebb and flow through the seasons. Chef Rushmer opened Vanderlyle in 2019, and offers a daily-changing menu rooted in sourcing and cooking local, ethical, and sustainable produce.

Watch the full documentary and find recipes here!

Chef Emerson Amelio de Oliveira was born and raised in the Amazon Rainforest in the State of Rondônia. His restaurant, Oliveira Kitchen, in London features local ingredients in global cuisines, with flavors inspired by the chef’s Amazonian roots. In this dish, he makes purple Okinawan sweet potato gnocchi with hen of the woods mushrooms, also known as maitake, along with a ponzu sauce. 

Watch the full documentary and find recipes here!