If you think you are seeing more vegan options on Perth’s menus, there’s a good reason for it.
The demand for plant-based food around the world has spiked by 140 per cent and restaurants in WA are embracing the demand for it.
Venues across the CBD and Northbridge are showcasing the best vegan cuisine they have to offer this month as part of the Eat Drink Perth food event.
Chefs at Northbridge’s Bivouac Canteen & Bar have added more vegan items to the menu over the years, rather than giving diners the option of making a given dish vegan.
“We feel the need to include these items on the menu so everyone has something, everyone can take something away from being here,” sous chef Aaron Raymond said.
“Vegan food doesn’t have to be gross. I know a lot of people think ‘ugh, lettuce and carrots’, but we try to do something different here and really push the flavours.
“The amount of protein we eat in our weekly diet is atrocious, so if we can help someone go, ‘oh, vegan isn’t that bad’, then it feels good.”
Mr Raymond said their toasted farro, pickled pistachio, cured lemon and squash dish was one of the most popular on the menu.
Down the road at Dejavu Tapas Restaurant, more than 70 per cent of the menu is vegan.
“It’s been very well-received,” Mr Pinto said.
“Our food is infused with Australian bush ingredients, like macadamia and lemon myrtle, so it’s tasteful and unique.
“Vegan food isn’t really boring food. It can tantalise the taste buds.”
Their menu includes items like cinnamon and cayenne spiced shiitake balls with house made smoky barbecue and spice crème brule.
At Kings Square’s Market Grounds, the ‘grocer’ section of the menu offers both vegan and vegetarian options, including beluga lentils, broccoli, Tuscan kale and pickled quince, with the option of adding grilled cheese curds.
Roy Morgan research showed more than 2 million Australians identified as vegan or vegetarian in 2016.
The Australian vegan market is currently worth about $136 million. It is the third-fastest growing vegan market in the world.