8 fall food trends that will add more flavour to your restaurant menu.

Make room for mushrooms - Crowned by some as the “ingredient of the year,” mushrooms are gaining a lot of steam in the plant-based world. With their hearty texture, they make the perfect meat substitute for all kinds of tasty dishes, such as rigatoni with mushroom sauce. Plus, they’re gentle on the planet and super nutritious to boot.

Get swicy (sweet and spicy) with it - Pretty much exactly what it sounds like, “swicy” is a combination of sweet and spicy — and it’s popping up on menus everywhere. Think pizza with hot honey drizzled on top or sweet and spicy Korean-fried chicken wings. Or if you want to get even more adventurous, spice up your sweet bakes with a little chipotle or cayenne — you won’t believe how surprisingly good it tastes.

Introducing potato milk - Step aside, oat milk There’s a new dairy-free alternative in town: Potato milk. This unexpected ingredient is quickly becoming a hero in the alt-milk world for more reasons than one. Not only does it taste great and come loaded with vitamins, but also it’s the most environmentally friendly milk option there is.

One fish, two fish, red fish…no fish? - Speaking of sustainability, due to the increased awareness of the state of our oceans, plant-based seafood is also on the rise. The options on the market are surprisingly comparable, in both taste and texture, making the fish-free possibilities deliciously endless. Think fish-less tacos or baked fish-free sticks with homemade tartar sauce or pan-fried vegan fish fillets.

Raise a glass to non-alcoholic spirits - Forget Dry January. Alcohol-free cocktails are gaining popularity year-round. There’s now a substitute for just about every spirit out there, from gin to vodka to tequila and beyond. Those who are choosing to go booze-free have the choice to make their favourite cocktails non-alcoholic, versus just ordering a pop (meaning you don’t lose out on that sweet cocktail money). Make that a double.

Put all your vegan eggs in one basket - Since the name of the game these days is plant-based living, fall is adding another player to the roster: vegan eggs. Coming in at the same calorie and fat content, they make an excellent sub for the real deal. A nice option to offer your vegetarian breakfast visitors.

Here comes the sun(flower) - Not just for baseball games anymore, this healthy nut substitute is stepping into the spotlight as a fall-friendly trend you’ll be seeing a lot more of. Need some ideas? Try blitzing up sunflower seeds, nutritional yeast, and a dash of salt to make an easy plant-based parmesan cheese substitute for pasta that tastes just like the real thing.

Plant-based chicken! - Judging by the popular uprising of meatless substitutes last year, it should come as no surprise that plant-based chicken was right behind. Some fast-food restaurants, like KFC, have already picked up on the trend, and customers are here for it. Find a place for it on your menu, in a fried chicken-free sandwich or a grilled chicken-less Caesar salad, perhaps?