Metz Culinary Management, Inc. (Metz) celebrated its annual VegFest this Fall, featuring vegetables and plant-forward recipes across its healthcare, higher education, K-12, independent schools, and corporate dining partners. 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.
Metz 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,” said Brian Bachman, Vice President of Purchasing for Metz. “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.”
Metz’s chefs worked with legendary Chef Ming Tsai, of Food Network, PBS, Netflix’s Iron Chef fame and 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. Metz’s culinary teams crafted a collection of succulent sauces to compliment the MingsBings.
VegFest recipes included:
- Chorizo Bing with vegan chorizo, egg and cheese
- Cheeseburger Bing with arugula, grape tomatoes and pickled red onions.
- 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
“We received excellent feedback this Fall,” said Bachman. “Our pumpkin pie hummus dip and chocolate hummus were particular standout favorites with our K-12 and higher education guests.”
Metz’s yearly VegFest reflects the company’s commitment to introducing guests to tantalizing global dishes while delighting them with delicious, nutritious meals that they love.