How to boost your plant-based menu for Veganuary
Dairy and eggs
Dairy and egg substitutes have dramatically improved in flavour and texture over the past few years, which means it’s easier than ever to create delicious vegan dishes. Martina Isella, Marketing Manager at Violife, explains: “Just taking your top sellers and crafting a plant-based version can be the gateway to expanding your menu, and your customer base.” Indulgent pasta dishes are always popular, says Martina. “A vegan pasta sauce using Flora Plant Butters, Flora Plant Cream and Violife Cheeze are a simple switch for your kitchen.” If you haven’t heard of aquafaba, where have you been? It’s the unlikely egg white substitute made from chickpea water and can be used to conjure up magnificent meringues. It’s easily available in cartons now, to save you having to deal with a mountain of chickpeas!
Where’s the meat?
With people choosing to eat more plant-based food, for environmental reasons rather than personal taste, it’s crucial to appeal to customers who love meat and want something that tastes the same as the real deal. Two of the stand-out brands are Garden Gourmet and The Vegetarian Butcher; they both perfectly re-create that juicy texture and deep savoury taste. There is such variety in the products available now – from pulled ‘meat’ and burgers to crispy ‘chicken’ and mince. Think about your bestselling meat dishes and swap in plant-based alternatives for Veganuary and beyond. Matthew Bailey, Brand Manager at The Vegetarian Butcher says: “With 89% of vegetarian dishes being eaten by non-vegetarians, having such options on your menu is really a no-brainer.”
Don’t forget about sweet dishes – are you using meat-derived gelatine in your desserts? There are many alternatives out there. One classic ingredient that commonly contains gelatine is jelly. But you don’t need to avoid it anymore – Premier Foods has created a vegan jelly. Louise Wagstaffe, Senior Culinary Advisor at Premier, says: “Jelly is so versatile – it can be enjoyed on its own, topped with fruits, set with fruit or incorporated into indulgent desserts, such as trifles and retro knickerbocker glories.”
Value vegetables
Amazing vegan food doesn’t have to contain any animal-based substitutes, of course. There are so many ways to add depth of flavour to vegetable-based dishes. And as a bonus, vegetable-based meals are often cheaper to make, which during these high-cost times is a huge plus point. Beans and lentils add protein and texture, and try hearty vegetables such as squash, mushrooms and cauliflower to win over even the biggest vegan-skeptics. Spices and herbs are your best friends – buy readymade pastes if you’re not confident in this area as they add bags of flavour.
Paul Saunders, Marketing Manager at Major International, advises you to think carefully about what you name vegetable-based dishes: “One study found that vegetable items were chosen 23% more often when labelled indulgently in comparison to when they were given basic names. Making sure that your plant-based dishes sound as tempting and delicious as any other item on the menu will encourage more people to choose them.”
Try these recipes for a great veganuary:
