Chefs across the nation have embraced the Meatless Monday movement, and in turn customers, critics and the media have celebrated their success. Just this week TIME magazine took a look at six chefs that are pushing plant-based entrees and reaping the rewards. Special attention was given to Mario Batali, Wolfgang Puck and John Fraser, three restaurateurs who now go meatless on Monday.

The logic behind Meatless Monday meals is simple- not only do they reduce saturated fat intake, meatless entrees also showcase the full flavors of seasonal produce, hearty grains and protein-packed legumes. Across the country, chefs are realizing that Meatless Monday is the perfect way to cater to customer demand for healthy, plant-based entrees while showcasing their talents.