Arby's Is Rejecting The Plant-Based Burger Movement With Meat That Looks Like Vegetables
Nearly every restaurant is jumping aboard the plant-based food trend. Well, except Arby's, that is. The fast casual sandwich shop is heading in an, um, different direction with their latest unveiling-the Marrot.
Instead of turning plants into meat (ya know, like everyone else), Arby's is turning meat into vegetables. And their first creation, a turkey-based carrot called the Marrot, is currently in development.
According to the company, the Megetable has the same vitamins of a raw carrot and the same look of a raw carrot, but is not a raw carrot. Cool, right? It also touts 30 grams more protein and contains 70 percent of your recommended Vitamin A.
Let's talk about how it's made. For starters, Arby's uses 100-percent turkey breast and rolls it up. "With a cheesecloth and plastic wrap, you're able to wrap it into that rounded cone shape that you get with carrots," brand executive chef Neville Craw told Delish. It's then smothered in dried carrot juice powder (aka where the nutrients and color comes from), and roasted for an hour.
So why the carrot? According to Craw, it's both identifiable and iconic. "We have so many ideas on things we wanna tackle next, but that one felt like you could figure out a way-if you got the shape right-to make it," he continued. And that they did.
And while there's no denying the aesthetic is spot on (it looks just like the real thing), the flavor is hard to pin down. It obviously looks nothing like how it actually tastes. But it is good. The turkey has a nice maple glaze on top and tastes like an unconventional Thanksgiving.
Though it's not currently available on menus, Arby's is hoping to introduce the Megetable eventually.
"We feel that this sort of represents the soul of our product development and mission at Arby's," Craw added. "Everything we do isn't something you can find on a shelf out there. We're really trying to mind the world and find like-minded partners that want to help us bring these things to life. But it starts with a culinary intuition and kitchen work."
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