Chefs step up vegetarian fare

03/16/2010 | Restaurants & Institutions (free registration)

Once an afterthought consisting mostly of side dishes, vegetarian offerings are getting a makeover in restaurants to make them more enticing entrees. The move comes as 23% of consumers are eating more meatless entrees than they did a year ago, according to the 2010 New American Diner Study. Chefs are rising to the culinary challenge with dishes such as artichoke and chickpea bouillabaisse, roasted sweet potato sandwiches and wild mushroom pierogi.

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