Metz VegFest spotlights plant-based meals for National Vegetarian Month

Metz Culinary Management, Inc. celebrated its annual VegFest this fall by featuring vegetables and plant-forward recipes across its healthcare, higher education, K-12, independent schools and corporate dining client sites. VegFest coincides with National Vegetarian Month every October and is a perfect time of year to celebrate the nutritional bounty that vegetables bring to the table.

The company encouraged its culinary partners to host VegFest at least one day a week throughout the month of October with plant-forward dishes at every station.

“We wanted to showcase plant-based global cuisine that we have been expanding for the last 18 months,” says Metz Vice President of Purchasing Brian Bachman. “Our chefs created unique recipes featuring global dishes designed to delight not just vegans and vegetarians, but all guests. These dishes included MingsBings, along with a plant-based selection of Metz’s Craveables—pre-packaged alternatives to everyday menu options.”

Crispy Cauliflower Tacos

Metz’s chefs worked with celebrity chef Ming Tsai of the Food Network, PBS, Netflix Iron Chef and the creator of MingsBings, inspired by Chef Tsai’s “East Meets West” philosophy. MingsBings are plant-powered brown-rice paper pockets filled with a variety of gluten-free and vegan ingredients, and Metz’s culinary teams crafted a collection of sauces to compliment the MingsBings. Among the recipes created were MingBing Chorizo Bing with vegan chorizo, egg and cheese, and Cheeseburger Bing with arugula, grape tomatoes and pickled red onions.

Related:Chartwells K12 adds two more cuisines to its Global Eats program

Other creations included...

Vegan Chorizo, Egg and Cheese MingsBings

“We received excellent feedback this Fall,” Bachman reports. “Our pumpkin pie hummus dip and chocolate hummus were particular standout favorites with our K-12 and higher education guests.”

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