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Metz VegFest spotlights plant-based meals for National Vegetarian Month
Global offerings at the center of management company's celebration of meatless dining.
2 Min Read
Cheeseburger MingsBingsAll photos courtesy of Metz Culinary Management
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.
Other creations included...
Quinoa salad with pickled radishes and feta
Vegetarian tangine
Cheesy carrot casserole
Eggplant stacker with mozzarella
Long life kale salad with orange citrus dressing (vegan)
Coconut cauliflower curry (vegan)
Asian edamame salad (vegan)
Curried chickpea salad
Roasted red pepper and garlic hummus with toasted flatbread (Craveable)
Black bean burger on a bun
Vegetable soup
Cauliflower rice fried rice
Smokey three bean chili
Grilled portabella reuben sandwich
Country fried cauliflower steaks with mac and cheese
Pumpkin pie hummus dip
Chocolate hummus dip
Asian-inspired sweet and beets salad
Savory summer watermelon salad
Cauliflower crust pizza
Sweet potato muffins
Latin-inspired beans with cilantro, lime and sazon
Caramelized onion and bacon aioli (vegetarian)
Chocolate dip with pretzels and fresh fruit (Craveable)
Pumpkin pie dip with pretzels and fresh fruit (Craveable)
Cauliflower and cheddar bisque
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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