From 17th – 21st May, we are joining Public Sector Catering in celebrating all things plant based.
The demand for plant-based meals is increasing as more people adopt a 'flexitarian' approach to eating. There is evidence that both vegetarianism and veganism are gaining in popularity too, and all these changes are being driven by concerns about health, the environment and animal welfare. Caterers across the foodservice industry are having to respond to this demand from their customers while continuing to meet nutritional standards and provide a balanced diet that includes meat and dairy.
To help address the issue of plant-based meals, Public Sector Catering magazine is launching this week-long event for caterers in schools; hospitals, care homes, universities, prisons and the military to encourage them. It includes help and advice about how to run a plant-based day and the highlight will be a keynote interview on May 19th with Dr Rupy Aujla, a GP and founder of 'The Doctor's Kitchen', which aims to inspire and educate everyone about food and the medicinal effects of eating well.
We are so proud of our growing range of vegan and vegetarian ingredients, all of which are gluten free, with many containing no declarable allergens^. As part of PSC’s Plant Based Week, they teamed up with the Craft Guild of Chefs to put a selection of vegan products through their paces in the kitchen. We were overjoyed to see our brand new Street Food Chef Satay Seasoning coming out on top with Mark Reynolds, Executive Chef at the Tottenham Hotspur Stadium and Vice Chair of CGOC stating, “Loved this product! Very easy-to-use, we would definitely use this in our operation”. According to the score sheet, the best qualities of this product was the taste, ease-of-use and overall quality (not forgetting it’s completely nut free)!
We have a range of well-balanced plant based recipes to inspire your future menus using our high quality ingredients, including our Street Food Chef range. Our team of chefs have picked out some of their favourites below:
Salt and Pepper Tofu - view the full recipe here
Vegan Mole Taco - view the full recipe here
BBQ Lentil Stuffed Tomatoes - view the full recipe here
Jackfruit Curry - view the full recipe here
Muttar Paneer - view the full recipe here
Spaghetti Vegannese - view the full recipe here
Sweet and Sour Aubergine - view the full recipe here
Vegan Plant Pot Pie - view the full recipe here
Whole Stuffed Butternut Squash - view the full recipe here
Vegan Curried Broccoli Chickpea Salad - view the full recipe here
We would love to know what plant based dishes you have on your menu. Share snaps of them and tag us on Twitter and Instagram.
Have you seen our latest product launch? Our NEW Vegan Stock Mix range is a prime example of how we continue to expand our range of vegan and vegetarian friendly ingredients. Read more about our latest launch here.
^Does not contain declarable allergens under the EU regulation 1169/2011 (Annex 11)