Cooking plant-based cuisine the right way Kajsa Alger, VP of Food and Beverage at Veggie Grill and Más Veggies Taqueria, discusses why the pandemic accelerated the popularity of plant-based eating and how chefs can learn to cook for customers demanding more options. Kajsa Alger, VP of Food and Beverage at Veggie Grill and Más Veggies Taqueria, says the pandemic has accelerated the popularity of plant-based eating. March 1, 2021 By Kajsa Alger, VP of Food and Beverage, Veggie Grill and Más Veggies Taqueria Historically when people thought of vegan or plant-based food, unsavory or dull may have come to mind. But oh, how times have changed. Think of chips and salsa, spaghetti and tomato sauce, beans and rice or even sourdough bread. Those things are all vegan by nature and full of flavor. Many things that people love and eat daily are actually 'plant-based' and they don't even realize it.