— Julie McCombs

That's a great question. Um, and it really kind of depends on, um, how non-vegan they are, right? So a vegetarian versus a, a full on meat eater. Um, if there's somebody who's, you know, just is like, I don't like vegetables at all, or, um, some people, you know, that I know that are like, they don't consider it a meal unless there's meat on the plate. Um, you know, for some of those I'll actually do meat substitution. So I'll do an analog basically of it as well. So it might be where I'll serve them. Something like a crab cake, uh, you know, that's one of the recipes I put into plant-based pro where it's hearts of palm and garbanzo beans, um, and you basically kind of mix 'em all up with the ingredients and then put them the oven to be able to get the crust on the outside, which is really nice. You serve though that over some arugula with, uh, you know, a vegan tartar sauce, um, you can make really easily. So that's kind of like one of those winning ones might go for other analogs too. So, uh, you know, the Carrot Locks is a, a really popular one for people for brunches. Um, you know, I might actually do some other ones. Um, you know, it, it really kind of depends on, on, on the audience and what the season is as well too. You know, I just more recently, um, made some chili and put in some textured vegetable protein, um, into it to be able to mock the, you know, kind of ground meat that's in a lot of chilies for somebody that was, um, coming over for chili and they, you know, are very meat forward. Um, and they loved it. It might not be something I would normally put in my chili if I'm eating at home, but for that, uh, you know, case that worked out really well. Um, you can also do other kinds of things like, uh, Satan as an analog would be really well, uh, really good as well too. Um, but there are also certain dishes that you can do that don't have, like the meat analog where it's just a really good vegan dish, um, that everybody would like. And I usually try to kind of steer towards that, where people just don't even realize that there's no meat in the dish. Um, I'll do that a lot of times with different, you know, kind of noodle dishes like, um, you know, like a peanut sauce, uh, with noodles and tofu. Um, you know, there are a lot of kind of different versions of things for those. So those are couple examples. Um, but it really kind of depends on the guest and what their eating style is. But I try to go something, you know, I look for something that I know that they like and try to do something kind of in that, uh, wheelhouse, just using it vegan instead.