There’s a common misconception that vegan food is more expensive, especially when people see vegan upcharges on menus—like when Impossible or other premium plant-based meats cost more than animal-based counterparts. While there are reasons why those products carry a higher price (including scale and subsidies for animal agriculture), this paints an incomplete picture.
In reality, many plant-based foods—especially staples like black beans, chickpeas, tofu, tempeh, and seitan—are significantly cheaper than most animal proteins, particularly red meat. These ingredients offer a valuable opportunity in a restaurant setting:
- ✅ Lower food costs
- ✅ Higher profit margins
- ✅ Greater shelf stability
- ✅ Lower risk of food waste
Even if a vegan dish isn’t the top seller, its low cost means it can still deliver strong margins, especially compared to high-cost meat dishes that require volume to justify their price.
Examples
1. The Boosted Burger
Take, for example, a burger. Using a house-made black bean patty or a thick slab of marinated tofu instead of a commercial plant-based patty (like Impossible) drastically improves margins. It’s more creative, often more exciting to guests, and it appeals to the same plant-curious audience—just with better economics.
2. Cashew Creamy
Another great example is pasta. Traditional Alfredo uses dairy cream, but a vegan version made with cashew cream offers comparable richness with added benefits. While cashews can cost more than cream per pound, they:
- Are shelf-stable and portionable
- Add nutritional value (especially when combined with ingredients like nutritional yeast)
- Can replace both the cream and added proteins like chicken, since they offer protein and fat in one
3. Chickpea Curry
Or take a chickpea curry: loaded with protein, fiber, and flavor—chickpeas are extremely affordable, shelf-stable, and lower-risk compared to chicken. The profit margin is higher, prep is simpler, and waste is minimal.
The Takeaway
There are countless plant-based dishes in every cuisine that can help a restaurant boost profit margins while reducing food waste and risk. Even if these aren’t top sellers (yet), their ease of execution, cost-effectiveness, and flexibility make them a smart business move.
As vegan consultants—and vegan diners—we believe these dishes can become just as popular as their animal-based counterparts, especially when they’re developed thoughtfully and promoted with the same enthusiasm.
It’s a win for flavor, creativity, and the bottom line. 🌱💰