I've discovered that many, if not most, vegetarians/Vegans are actually "turned off" with meat and cheese substitutes.
In addition, they are also "turned off" by "steamed vegatable plates", portobellas in any way shape or form, or any other "simplistic" adaptation.
At Le Bistro, we do NOT have menu items for those who are vegetarian/Vegan, however, last night we did have a Vegan in a party of three for dinner. On the "spur of the moment, we served:
Capponata di Carciofi (Vegan, left out the anchovies)
Grilled Asparagus with olive oil
Greek Dinner Salad (Romaine with Parssley-dill vinaigrette, diced tomatoes, diced cucumber, Garbanzo beans, minced red onion, hold the Feta)
Farfalle Prima Vera (Farfalle (bowties), fresh tomato sauce (diced Romas, tomato sauce, onions, garlic, olive oil, red pepper), asparagus, zucchini, petite peas, green beans, sautéed in olive oil.
Fresh strawberries, quartered, with Balsamic Vinegar
IMLE (I've only been cooking since the 1960s), vegetarians/Vegans simply want to be treated to a good meal, not to a vegetarian/Vegan adaptation of an omnivore meal.
Besides, EVERY vegan cheese substitute or non-meat substitute I've ever tried is something I would NEVER serve ANYONE, requested or not.
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer