Jul 02 2018
Lauren Hamer
3 Minutes to read

Now more than ever, plant-based diets are taking center stage as the main event at the dinner table. This means the pressure is on for restaurants and office managers alike to offer creative, vegetarian dishes when drafting catering orders at work. One of the toughest problems people encounter when switching to vegetarianism is their nutrition intake. The Mayo Clinic stresses the importance of a well-balanced diet for vegetarians that includes foods rich in protein, omega-3s, and essential vitamins.

Drumming up a delicious and nutritious vegetarian spread is no easy feat for people who don’t follow a plant-based diet. When these people are tasked with the responsibility of ordering meat substitutes for veggie eaters, it can lead to redundant menus and limited options, which some vegetarians may find stressful. Food at work is a great productivity and morale booster—but only for those who actually eat something. It’s important to know how to address catering orders, portion sizes, and dietary accommodations so vegetarians aren’t left wanting more than a half-filled plate of bland side dishes.

Office managers who strive to treat every coworker to a luscious spread must arm themselves with meat substitutes for vegetarians. The key to ordering yummy stand-ins that also fuel the body is to combine rich ingredients with texture and color. Luckily for vegetarians, there are several meat substitutes that are equally enticing as a beef burrito or juicy cheeseburger.

Below, we’ll outline some of the most common and most filling meat substitutes that also happen to pack a powerful nutritional punch. Then, we’ll discuss how much of your catering order should be vegetarian and appropriate portion sizes for each course.

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Written by:

Lauren Hamer

Lauren Hamer is a North Carolina based writer and entrepreneurial career consultant. She has crafted office management, workplace trends, and lifestyle content for clients including The Muse, Glassdoor, Yahoo!, Office Ninjas, and more. When she’s not writing about work or food at work, look for her in the kitchen making up recipes and flipping fry pans like she’s on an episode of “Chopped”.

Posted in: Food at WorkOffice Management

Tagged with: Catering, Food Trends, Healthy, Office Management, Vegetarian