Hungry for… the plant-based

Hungry for... It’s the trend that’s here to stay: plant-based food. Read the essential facts and why it’s not just for vegans

Just a few years ago, most of us hadn’t even heard of the term, ‘plant-based food’. Fast-forward to 2021 and it’s everywhere, with customers looking to cut down on meat for health and environmental reasons.

Many people are shifting their eating habits to vegetarian, vegan or fl exitarian diets. This was compounded last year with the arrival of Covid-19 with 1 in 5 Brits reducing their meat consumption during the pandemic.*

The plant-based trend is most popular with the younger generations, aged 20-40. A quarter of millennials now fi nd a vegan diet more appealing.** It’s not just vegans and veggies who want these dishes, though. A massive 92% of plantbased meals are eaten by non-vegans. This presents a huge opportunity for Out of Home outlets. Gone are the days of just having one boring vegetarian option on your menu.

*Source: Attest consumer survey April 2020 **Source: The Vegan Society, Mintel

92%

of plant-based meals are eaten by non-vegans

Source: WGSN Coronavirus Food & Drink Change Accelerators, April 2020 Garden Gourmet Fillet Pieces

Can you tell the difference?

A big part of the plant-based off ering is so-called fake meat or meat substitutes. Often made from soya, these products aim to simulate that savoury meatiness in taste and texture.

Adding these meat substitutes to your menu is simple to do. More often than not, you can do a like-for-like swap for the plant products in popular dishes such as burgers and hotdogs. Pile the fi llings as high as you would on normal burgers.

Vegan ‘cheese’ slices, guacamole, lime-soaked red onions and salad turn a plant-based patty into something that your customers will return for. Chicken alternatives work well in sandwiches and wraps. Try a pesto ‘chicken’ with sundried tomatoes and salad leaves.

It’s in the name

For 63% of consumers looking for plantbased meals, it’s important to see a brand name on a menu as it allows them to look up their credentials and read reviews. So pick a reputable brand and let your customers know what they’re buying.

Two brands to watch are Garden Gourmet and The Vegetarian Butcher. Garden Gourmet’s products are vegan or vegetarian and range from burgers and mince, to breaded fi llets and meatballs. The Garden Gourmet® Sensational™ Burger’s carbon footprint is 80% lower than that of a standard beef burger.*

As well as the classics, The Vegetarian Butcher has hotdogs, ‘bacon’ and ‘chicken’ shawarma. Its popular vegan Moreish tacos with a spicy kick. Ingredients • 1kg butternut squash, diced • 100ml olive oil • 5 tsp smoked chilli powder • 5 tsp ground cumin • 5 tsp ground coriander • 30 small corn tortilla wraps • 500g red cabbage, shredded • 5 avocados, sliced • 500ml Heinz [Seriously] Good

Vegan Mayo • 10 limes hotdogs have a seaweed coating to give an authentic snap like the real deal and are a good protein source. Plus, their ‘chicken’ fooled one of the best chefs in the world – El Bulli’s Ferran Adrià – into thinking he was eating the real deal!

Don’t forget your sauces. Approach mayonnaise and dressings with caution as they can contain eggs, dairy products or fi sh. As well as adding vegan-friendly sauces to your plant-based meals, make sure you have some to hand to serve in little dishes with chips. Customers will remember small details like this.

Try Heinz’s new vegan mayonnaise range. There’s the original fl avour as well as garlic aioli and chilli. These are great in sandwiches or dishes like patatas bravas. Smear the aioli on ciabatta and add plant-based bacon, chicken, tomato and lettuce for a tasty vegan CBLT. *Nestlé 2019 comparative LCA study in Europe.

Smoky Squash Tacos

Contact nestlepromedia@nestle.com for details. Method 1. Preheat the oven to 200C. Place the diced butternut on a baking tray.

Drizzle with olive oil and sprinkle with the smoked chilli powder, cumin and coriander. Roast in the oven for 30 mins or until golden. 2. In a dry frying pan, toast the corn tortillas on one side. 3. To assemble the tacos: take a toasted tortilla, fi ll with the red cabbage, avocado and roasted butternut.

Drizzle over Heinz [Seriously] Good

Vegan Mayo and a squeeze of lime.

Serves 10 Serves 10

Katsu Curry Veggie Burger

Ingredients • 10 Garden Gourmet

Breaded Fillets • 10 seeded burger buns • 5 tomatoes, sliced • 300g iceberg lettuce, sliced

Katsu slaw • 90g light ketchup • 1 tsp toasted sesame oil • 1.5 tsp low salt light soy sauce • 1.5 tbsp Worcestershire sauce or vegetarian equivalent • 1 tsp runny honey • 1 lime, squeezed • 1.5 tsp English mustard • 4 tsp medium curry powder • 110g light mayonnaise • 500g green cabbage, finely shredded • 400g daikon, peeled and shredded • 150g spring onions, shredded

Method 1. Katsu slaw: Combine all the ingredients (apart from the cabbage, daikon and onions) in a bowl and stir until smooth. Then add the vegetables and mix. 2. Place the Garden Gourmet

Breaded Fillets on a lined baking tray and bake in a preheated oven at 200C for 5-6 mins if defrosted, or 8-10 mins from frozen. 3. To assemble the burgers, split and toast the buns, then divide the slaw between the base of the bun halves and top with the bun halves and top with the breaded fi llets, two slices of tomato on each burger Perfect match and a layer of lettuce.

For more Garden Gourmet recipe inspiration: nestleprofessional.co.uk/ GGRecipes