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What’s the Next Big Thing in Plant-Based Takeout?

CONTRIBUTING CHEFS: MATT JOST / HEATH SCHECTER / OONA SETTEMBRE
Drawing of knife

The current environment has accelerated interest in plant-based takeout and delivery. According to GrubHub, vegan orders have increased 23% over 2019 and plant-based orders increased 135%, with plant-based burgers being the most popular item.

Everyone should have a plant-based burger on the menu–but what's next? What other plant-based items can you add to your menu?

We asked our Crave Makers what’s cooking in the world of plant-based takeout. Here’s what they said.
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Chef Matt’s Approachable Favorites

Plant-based protein can be fairly new for some consumers. With the flexitarian eater, they’re exploring plant-based options and the best way to help them try is to create something familiar.

To do that, you can take something on your current menu and offer an alternative protein or add a new comfort dish like 'loaded' fries with Incogmeato™ Sausage or waffle-nachos with MorningStar Farms® Chorizo Crumbles and Eggo® Mini Homestyle Waffles.

THE BEST WAY TO HELP THEM TRY IS TO CREATE SOMETHING FAMILIAR."
Loaded fries

How to Package It: Package cold with cold and hot with hot. Keep the fries on the top so they can breathe and steam can release.

Why It Works: Customers will be willing to try familiar favorites, and using fries and waffles as your base should keep your food costs fairly low.

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Chef Heath’s Breakfast with a Kick

In the current climate, operators need a plant-based protein that can work doubly hard, like chorizo. It’s versatile, travels well and can work in main and side dishes all day long. It’s also a very popular protein in Mexican cuisine, which according to Datassential is the one of the top items ordered for delivery.

You can make just about anything with chorizo, but the classic burrito will travel really well for takeout. Try making a MorningStar Farms® Chorizo Crumbles breakfast burrito with eggs, shredded potatoes, cheese, and salsa verde. You can pair it with a side of chorizo-topped potato wedges.

IT’S VERSATILE, TRAVELS WELL AND CAN WORK IN MAIN AND SIDE DISHES ALL DAY LONG."
Breakfast burrito

How to Package It: Wrap the burrito in insulated aluminum foil and the potato wedges in a small insulated container.

Why It Works: Consumers love Mexican flavors and breakfast all-day, plus you can upcharge for the kicked-up side dish.

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Chef Oona’s Global Bowls To-Go

Bowls are really popular right now. They travel well and chefs can have a lot of fun with texture and flavor combinations. Once you pick your base you can make it a meal by adding all sorts of toppings.

For example, try something like a whipped hummus bowl topped with MorningStar Farms® Italian Sausage Style Crumbles sautéed with onions, chilies and spices and finish it off with Lebanese seven spice, olive oil and pomegranate seeds.

CHEFS CAN HAVE A LOT OF FUN WITH TEXTURE AND FLAVOR COMBINATIONS."
Global bowls

How to Package It: Package the hummus in one container and package the MorningStar Farms® mixture in a smaller insulated container to keep it warm.

Give your customers instructions on how to assemble the dish so the flavor you want comes through.

Why It Works: Consumers love bowls, they travel well and they’re great for your bottom line. You can upsell with optional sides like a warm pita, a side of rice or some grilled veggies.

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Whether it’s a twist on an old favorite or a totally new addition to your menu, there are all sorts of ways to tap into the surging demand for plant-based options and give your customers what they’re craving.

Check out more from our Crave Makers