Johannesburg-based vegan restaurant Kaylee’s Eatery puts together papaya sandwiches that look tremendously like slivers of salmon and are even said to smell and taste like lox.
While some chefs craft creative lox alternatives with carrots or tomatoes, this papaya fruit-based meat alternative is thinly sliced and prepared with a smoky marinade before being dehydrated for a few hours to create a convincingly fish-like texture. The finished "salmon" is served to customers on a bagel that's served with cashew cream cheese and loaded with vegetables.
With the rise of plant-based eating, some meat-free alternatives are becoming convincingly meat-like with hidden plant-based ingredients and others like cantaloupe burgers, watermelon roasts and pumpkin "ribs" proudly flaunt their plant-powered inclusions.
Smoky Papaya Sandwiches
Kaylee’s Eatery Crafts Sandwiches Using Papaya Fruit in Place of Salmon
Trend Themes
1. Plant-based Meat Alternatives - Exploring innovative ways to create meat-like textures and flavors using plant-based ingredients.
2. Creative Vegan Cuisine - Pushing the boundaries of vegan cooking by recreating traditional meat-based dishes with plant-based ingredients and creative techniques.
3. Fruit-based Meat Substitutes - Creating meat alternatives using fruits like papaya, cantaloupe, watermelon, and pumpkin to provide unique flavors and textures.
Industry Implications
1. Vegan Food Industry - Opportunity for established vegan food companies and startups to develop and market innovative plant-based meat alternatives.
2. Plant-based Fast Food - Fast food chains and restaurants can tap into the growing demand for plant-based options by offering creative and delicious vegan dishes.
3. Alternative Protein Industry - Companies in the alternative protein sector can explore fruit-based meat substitutes as a disruptive innovation opportunity in the market.