TARA KHATTAR

Chef consultant and cookbook author

How are you keeping up with consumer demand for plant-based meat substitutes?

I think the world will continue to move toward a more plant-based diet both for our health and the health of our ecosystems. However, I am not a huge fan of plant-based meat products that look, bleed, smell and taste like meat. I believe that if you want to stay away from meats, there are plenty of natural options out there that taste just as good.

How do you satisfy customers who follow vegan, vegetarian or plantbased diets?

I personally prefer to stay away from plant-based meats. I prefer to introduce my clients to vegetarian dishes that are satisfying enough for both meat eaters and vegetarians where the client doesn't really miss the meat. I usually use beans, lentils and mushrooms to mimic the same texture and make the dish more substantial and filling.

How does cooking with meat substitutes differ from cooking with real meat?

If I were going to prepare a meat dish, I'd rather cook with real meat. I think it is important to respect products and enjoy them as they are. I tend to prefer the vegetarian version of almost all the recipes I prepare and think that vegetables have so much more to offer than we give them credit for when they are cooked properly. They are much more versatile than meats or other animal proteins; the options are endless.

What are the main meat substitutes and which do you normally use in your kitchen?

My favorite plant protein is usually tempeh or tofu. I like the way that the flavor blends with almost any seasoning. Jackfruit is a great substitute for pulled meats; it looks exactly like pulled beef.

Which meat and meat substitute brands do you recommend?

The most popular meat substitute brands are Beyond Meat and Impossible Meats.