( I need a long detailed answer.)

"What challenges might a vegan or vegetarian restaurant face when it comes to stocks and sauces that a non-vegan or non-vegetarian restaurant would not? How can these challenges be overcome? Do you believe that vegan or vegetarian stock, soup, or sauce can compete with stock, soup, or sauce made with animal parts? Explain."

1- There are several challenges that a vegetarian restaurant might face unlike a non vegetarian restaurant. These are mentioned below;

2- Following are some of the ways through which vegan restaurants can get over these challenges;

3- There is no comparison between the stocks and sauces that are made from simmering body parts of animals like bones and meat scrap, and stocks that are made from vegetables. But if certain vegetables and spices are simmered together, they can replicate the flavor quite closely.

The trick is to use the right combination of vegetables and spices for the desired result. For example vegetables like onions, carrots, celery stalks, sprigs, fresh thyme, bay leaf, small bunch fresh parsley, black peppercorns and etc make a mouth watering broth and soup base.

answer; i believe the answer is moderate level;

cutting out negative people, changing their diets, exercising, taking off days from work or school, etc