Delicious Alternatives - Plant - Flipbook - Page 10
T he Dos and Don’ts of
Plant-Based Catering
Whether you are a care caterer,
cost sector caterer, event caterer or
restaurant owner, we know there are
numerous things to consider when
creating your menu and providing the
day’s service. For many, adding plantbased dishes to the menu can feel like
a daunting prospect. With the aid of our
expert chefs, we have developed a few
simple tips to prevent you from making
some common mistakes.
DON’T ASSUME ALL MEAT SUBSTITUTES
ARE EQUALLY NUTRITIOUS
DON’T FORGET THE SEASONING
DO PAT-DRY INGREDIENTS BEFORE MARINADING
In the same way that a steak needs seasoning, so do
plant-based ingredients such as tofu and chickpeas.
Amplifying flavour with a touch of salt and pepper
or a few herbs and spices can turn a bland dish into
something your customers want to come back for
time and again. Some of our experts shared that they
create a series of seasoning blends for use in the
kitchen to instantly add umami, sweet, bbq or spice
flavours to a dish, so pop open the tops to your spice
jars and get creating!
DON’T OVERCROWD THE PAN
Many plant-based ingredients contain a lot of water
so if you add too many to a pan, it is likely to result in
a soggy mess because despite the heat, the moisture
released has no-where to go, getting trapped under
the layers above, resulting in steaming the food as
opposed to frying.
DO GIVE CONSUMERS CHOICE
According to the CGA’s Food Insight report, 25%
of diners would choose a vegan dish when eating
out but are frustrated by lack of options, so make
sure you consider dishes that can be indulgent,
healthy, quick bites or a satisfying main meal. Just as
consumers who eat meat don’t necessarily all want
to eat beef or lamb, not all vegan or plant-based
consumers will want to eat the same dish either.
DO BUILD FROM A VEGAN BASE
Whether you start with a vegan sweet chilli falafel
wrap and offer halloumi as an extra, use a vegan chilli
con carne as a main course and topper for nachos
or build upon a vegan stew by adding sausages, a
poached egg or seafood, starting with a vegan base
immediately creates a plant-based option for your
consumers. “When space back-of-house is limited,
using a vegan base is a great way to save space
and satisfy your vegan, veggie and meat-eating
customers.” Suggests Jenny Kenyon, Marketing
Director, Paramount.
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Legumes, vegetables, nuts and seeds all contain
varying levels of fibre, protein, vitamins and minerals.
Just because an ingredient may be trending,
doesn’t mean that it is delivering the nutrients your
consumers need. “The most common misconception
is adding Jackfruit to dishes. Whilst it is rich in fibre,
it is not as high in protein. Unfortunately, jackfruit by
itself cannot be a sufficient meat-replacement due to
the lack of protein. Adding pulses, legumes, tofu or
even nuts would boost the protein in the dish” says
Justina Bajorinaite, Chef, V for Life.
Tempeh, seitan and tofu can be soggy and dry rubs
won't stick if you do not squeeze some of the moisture
out of them before cooking.
DO COMBINE PROCESSED FOODS WITH
FRESH INGREDIENTS
Vegan and dishes can become unhealthy very quickly
if you rely too heavily on processed foods such as
meat-free chicken and vegan bacon, it can also put
consumers off because they don’t know what they
are eating. “Simply replacing meat ingredients in a
pepperoni pizza with meat-free pepperoni and
dairy free cheese can alienate a flexitarian
consumer because they are unfamiliar or
perceived as over-processed. Incorporating
fresh and natural ingredients into the recipe,
such as kale, spinach and peppers, creates a
sense of familiarity, as well as improving the taste
experience and nutritional credentials” suggests
Matteo Ferrari, Chef & Co-Founder of White
Rabbit Pizza.
DON’T WASTE CHICKPEA WATER!
Chickpea water – or aquafaba – is liquid gold in vegan
kitchens and can be whipped up using a mixer to
create chocolate mousse, pancake batter or meringues.
DO KEEP EXPERIMENTING
Vegan and plant-based food is evolving incredibly
quickly so make sure you keep up to date with the
latest product launches, put new ingredients to the test
and continue getting creative in the kitchen.
Just because an
ingredient may be trending, doesn’t
mean t hat it is delivering t he nutrients
your consumers need.
CERTIFIED BY THE VEGAN SOCIETY
W W W. P R E M I E R F O O D S E R V I C E . C O . U K
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