Thanks to a new plant-based recipe by executive chef Shaun King, Momofuku in Los Angeles is now curing, smoking, roasting and serving pumpkin in the same way as meat for its new vegan ribs.
The vegan-friendly Pumpkin Ribs are prepared with red kuri squash, also known as Hokkaido pumpkin, in a way that creates a tender, meat-like texture that is said to "[replicate] its animal-based counterpart." Like animal ribs, the Pumpkin Ribs are naturally curved and to complete the look, they are coated in a barbecue sauce prepared with carrot juice that's been amplified with smoked guajillo peppers.
As much as vegetables are often incorporated into plant-based burger patties and other meatless alternatives, the culinary world is embracing other fruits for the creation of everything from smoked watermelon "ham" to cantaloupe burgers.
What Makes This Trend Stand Out
- Fruit-based Meat Alternatives
- The culinary world is exploring the use of fruits, such as pumpkin and watermelon, to create meat alternatives.
- Plant-based Duplication Techniques
- Vegan chefs are replicating the texture and appearance of meat using plant-based ingredients.
- Innovative Vegan Sauces
- Chefs are creating flavorful sauces for vegan dishes using unique ingredients, such as smoked guajillo peppers and carrot juice.
Sectors Adopting This
- Plant-based Food Industry
- Companies that specialize in plant-based food alternatives can capitalize on the growing trend of using fruits and vegetables to create imitation meat dishes.
- Specialty Restaurants
- Restaurants that specialize in vegan and plant-based cuisine can experiment with new techniques and ingredients to create unique menu offerings.
- Sauce and Condiment Industry
- Companies that produce sauces and condiments can explore innovative flavors and ingredients to cater to the growing demand for plant-based products.
