Plant based week - general

To celebrate National Vegetarian Week, Pasta Remoli head Chef and owner Simone Remoli is embracing the beauty and simplicity of creating delicious, wholesome and hearty vegetarian dinners from scra

This plant-based roasted pumpkin macaroni is the ultimate comfort warming dish, from Alpro.

Some areas of the public sector, such as schools, have nutritional standards that must be complied with. In other parts there is advisory nutritional guidance, which is generally balanced across a three-week rotational menu.

In all cases, though, were looking for products that are low in salt, sugar and fat as these are generally healthier.

The Guild tested a range of plant-based products against the following criteria:

• Nutritional composition – is it low in salt, fat and sugar and high in ‘goodness’, including fibre, vitamins and nutrients?
• Taste – what tastes best?
• Texture – (where applicable) does it have a pleasant texture? If it is a meat-replacement, judging the similarity to the original meat where that is the obvious aim
• Ease of use – public sector kitchens tend to be high volume and time restricted, so it is essential the products are simple to use to create tasty and healthy dishes
• Cost – is the product good value for money?
• Overall quality – a top chef’s feel for the quality of the product ‘in the round’
• Sustainability credentials – a score out of 20 is added for this based on sourcing and manufacturing information

The VFC Burger sees sees Heinz [Seriously] Good Vegan Mayo top a vegan fillet with sliced dill pickles, tomatoes, red cabbage and shredded lettuce encased in a vegan brioche bun.

Download our range of materials to promote your activities during Plant-Based Week

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VegSoc is challenging people to go veggie for one week, nominate two people to complete the challenge and lastly to donate £3 to the Vegetarian Society charity.