Know Your Vegan Alternatives

5 ways to give well-loved menu items a healthier twist

SPRING ROLLS > RICE PAPER ROLLS

Rice paper rolls are a popular Vietnamese small plate. Simply swap the pastry for batter and don’t deep-fry. Load your rolls with crunchy veg, and create a simple peanut sauce for the side using peanut butter and soy.

PASTA > VEG

Swap pasta for spiralised veg to make a courgette Bolognese, or squash noodles. You could also replace lasagne sheets with thinly sliced aubergine.

BUTTERMILK PANCAKES > GLUTENFREE BANANA PANCAKES

Switch things up with a healthier pancake option made using banana, peanut butter and oats. Serve it with fruit compote and honey instead of butter, bacon and syrup.

CHIPS > BAKED COURGETTE FRIES

Customers after a healthier option will jump on something a little different like this. Lightly coat your courgette batons in panko breadcrumbs and a little Parmesan before baking – or for a vegan version, use almond milk and ground almond.

DEEP FRIED FISH > STEAMED FISH

Offer customers a steamed fish option served with veggies and mash, rather than the traditional battered and deep-fried fish and chips option.

Speak to your local Area Sales Manager on how our team of Development Chefs (like Ben) can help you and your menu.

TOP TIPS

Make the most of fresh produce, save money and reduce waste with these top tips…

Use fruit and veg that’s in season

Use carrot or radish tops in pesto in place of basil

Add vegetable scraps to broths and soups

Ferment and pickle veg to extend lifespan

Use tired produce to make smoothies. Spinach, herbs, ginger, carrots, banana and bruised apples work a treat!

Try adding cauliflower and broccoli stalks to stir fries for added crunch.

Make the most of lettuce stalks by adding them to dressings.