VeganCateringForAll.pdf

V E G A N C A T E R I N G

F O R A L L

flavourphotos.com

V E G A N C A T E R I N G F O R A L L

I NSI DE

1 Definition of a Vegan

2 What is a ‘typical’ vegan meal?

3 Useful Ingredients

5 A few important points

6 Vegan Menu Ideas: Breakfast

7 Vegan Menu Ideas: Starters

Clear your mind of all

preconceptions about

vegan food and think

of delicious food that is

guilt-free and exciting

but nice to your heart

and waistline. You are

now ready to please

the increasing number

of people who eat

and enjoy vegan

food on a regular

basis.

8 Vegan Menu Ideas: Main Courses

9 Vegan Menu Ideas: Desserts

10 Cross-contamination avoidance

11 Marketing your new Vegan dishes

12 Animal substances to avoid

13 Stockists

15 Recipes: Basic

18 Recipes: Soups

20 Recipes: Main Courses

28 Recipes: Desserts

photo: © flavourphotos.com

V E G A N C A T E R I N G F O R A L L

is a great solution for

caterers because it

appeals to just about

everyone – it’s tasty,

healthy, ethical

and planet-friendly.

It will open up your

establishment to meat-

reducers, vegetarians, and

people who have cut down

on animal products for health

reasons and people whose

religion encourages them to

forgo all meat, certain types

of meat and/or eggs,

e.g. Sikhs, Jains,

Muslims, Jews and

Hindus.

Although you may start with

small changes there is little

doubt that the more effort

you invest the more likely

you are to end up with

some fantastic vegan

choices. This booklet

gives a taste of the vast

range of vegan

products available

and the endless

ways in which

you can use

them.

De fi nit io n o f ve gan f ood

It often takes just a

few small changes

to make vegan food

available and in the

process improve

business. As well as

bringing in new customers

most vegan food has the bonus of

being cheap with big profit

margins. You can use this guide

to ensure that you have

a good deal to

offer

whenever

a vegan

walks

through

the door.

A vegan will not eat any animal

products, for example:

No meat, fish nor other

products that come directly from

killing an animal, such as animal fats

and gelatine

No dairy products such as

cows’ milk, cheese and

yogurt; nor goats’ milk

Vegan food

is suitable

for everyone

to enjoy.

No eggs nor foods

containing eggs such

as Quorn

No honey

H igh-quality vegan food

V E G A N C A T E R I N G F O R A L L

WH AT IS A

‘

T YPI CA L

’

VE GAN M EA L?

There is no ‘typical’ vegan so this is a

difficult question to answer! Vegans eat

the same types of food as the rest of the

population. Some eat packaged or fast

food; others eat raw foods; some prefer

traditional ‘British’ home-cooked meals;

while some may live on more exotic spicy

foods or love gourmet food. Vegan versions

of all these types of food can be made,

so, providing you know what type of

catering is required, vegan meals can

quite easily be prepared.

IN WITH THE OLD ...

Why vegan?

A large number of dishes are already vegan,

for example many Chinese, African, Asian,

Indian and Mediterranean vegetarian dishes.

Other dishes can be made vegan simply by

making a few minor alterations such as

replacing butter with vegetable oil or vegan

margarine, or cows’ milk with soya or oat

milk. If you are having trouble adapting a

favourite dish please contact us: we should

be able to help.

The three main reasons for

being vegan are concern

for animals, people and

… AND EMBRACING THE NEW

the environment.

Other people adopt a

There is an increasing number of alternatives

to animal products that make it easy to

whip up a vegan storm. The following

ingredients are often used in the production

of vegan foods and are available from the

catering suppliers listed on page 13-14.

vegan diet to help

improve their health.

V E G A N C A T E R I N G F O R A L L

US EF UL IN GR EDI EN TS

Other alternatives to dairy

As well as the non-dairy milks above, there

are dairy-free replacements for cheese,

yogurt, cream, custard and ice cream.

Soya, rice and oat milk

These are used as an alternative to cows’

milk by vegans and people with a cows’ milk

intolerance or allergy. They have become

increasingly popular and can be found in

supermarkets and even corner shops.

Egg-free mayonnaise

This is useful in potato salad and coleslaw

and as a general accompaniment to salads.

Purchase in 1.5 litre tubs from Plamil:

address on page 13.

The various brands of non-dairy milk are

quite different in taste so it is worth

experimenting.

Tvp (textured vegetable protein)

This can be bought as chunks or mince and

used in place of meat.

No egg

Quorn is NOT vegan!

Quorn products are NOT suitable

for vegans since they contain egg.

baking cakes

without eggs

It is quick and easy to bake cakes

without eggs: please see our

recipes on pages 28-31 and

Some chefs use an egg replacer

such as no-egg, but this is not

necessary for most recipes.

Tofu

Tofu is nutritious and versatile. Plain tofu is

bland so can absorb any flavour, savoury or

sweet. It can be used in stir-fry, pies,

scramble, salad and sweet dishes such as

chocolate mousse.

glazes and pastas

Seitan

Seitan is made from wheat gluten. It has a

firm texture and can be cut into chunks

and used in pies and other savoury dishes.

To replace egg glaze on pastries

and breads simply use soya milk.

Likewise replace egg pasta with

egg-free pasta.

Chestnuts and mushrooms

These give a rich flavour and can be used

where a chunky texture is required.

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