“New York Times” Article On Veggie Burger Comeback
Written by Vegetarian Star on March 28th, 2011 in Food & Drink, Restaurants.
The New York Times has written an article on the soaring popularity of veggie burgers, for omnivores, vegetarians and vegans.
The article cites a study done by market research company Mintel, which found there was a 26% increase in items labeled “vegetarian” or “vegan” between 2008 and 2010.
The veggie burger used to be the item on the menu that everyone–even vegetarians–hated. It was either a stereotyped mush of carrots, rice and oatmeal or a sinewy textured soy patty that offered no taste.
Much has changed at both gourmet restaurants and fast food chains.
From New York Times:
Across the country, chefs and restaurateurs have been taking on the erstwhile health-food punch line with a kind of experimental brio, using it as a noble excuse to fool around with flavor and texture and hue. As a result, veggie burgers haven’t merely become good. They have exploded into countless variations of good, and in doing so they’ve begun to look like a bellwether for the American appetite. If the growing passion for plant-based diets is here to stay, chefs — even in restaurants where you won’t find the slightest trace of spirulina — are paying attention.
Today it’s much easier to go to a national franchise and find a veggie patty on the menu.
Denny’s has done the Boca Burger and more recently, Amy’s Kitchen veggie burgers.
Chili’s offers a black bean burger, Ruby Tuesday’s a veggie burger with a vegan option and many more.
Photo: Dano/Creative Commons
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March 28th, 2011 at 11:38 am
The garden burger at Lucille’s Smokehouse BBQ (a very, very heavy meat loving restaurant) is the best I’ve ever had. I think it takes a much more skilled chef to create great vegan food than relying on dairy and meats.
April 23rd, 2011 at 11:17 am
Lets hope that this tendency will only rise and people will eat more and more of plants instead of meat.