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Food News


Simple Meat-Free Menu Swaps, from Central Foods


Demand for meat-free menu options has been growing for some time, but as we ease out of lockdown, all the indications suggest that interest in plant-based food has increased further as a result of the pandemic.


CGS’s MealMetrics service predicts that consumers’ focus on health during lockdown is likely to make vegan and vegetarian options more prominent on menus. Some 6% of people already follow a meat-free diet and CGA’s separate BrandTrack research found that a quarter of Brits were seeking to cut their meat consumption.


MD of frozen food distributor Central Foods, Gordon Lauder, said: “According to Mintel, a quarter of young British millennials say that the coronavirus pandemic has made a vegan diet more appealing, while the survey last year also revealed that since the start of the pandemic, a vegan diet was proving more attractive to around 12% of Brits, rising to more than 20% of Londoners.”


Central Foods, one of the UK’s leading foodservice frozen food distributors, has recently launched a new range of vegan options for bars, pubs, restaurants, hotels and other hospitality venues. Alongside the KaterVeg! burger, sausage, banger and meatballs, is the KaterVeg! vegan mince – a super convenient healthy product that provides food service professionals with an easy way to serve meat-free menu swaps.


“Made from seasoned textured soya protein, the KaterVeg! vegan mince has no shrinkage compared to meat equivalents, which means caterers can either get more portions from the same weight or serve dishes that have better plate coverage,” adds Gordon. “Unlike meat mince, the vegan mince doesn’t need browning and can be added straight to the recipe from the freezer. It’s individually quick frozen, so catering professionals use just what is required – leading to increased convenience and reduced wastage in the kitchen.


“The KaterVeg! vegan mince, which is also gluten free, can be used as a meat-free swap in a wide range of favourite dishes from spaghetti bolognaise, tacos and chilli to lasagne, shepherd’s pie and even pizza toppings. It’s also high in protein, low in fat, low in sugar, a source of fibre and has salt levels below the PHE 2024 targets – all positive attributes when you’re keen to offer healthy free-from and vegan options.”


For more information, visit www.centralfoods.co.uk


28


May 2021


www.venue-insight.com


Try this tasty recipe… Vegan and


Gluten-free Ingredients:


• 1kg KaterVeg! Vegan Mince • 60ml Vegetable oil • 2 Green peppers, large, de-seeded and sliced


• 2 Red peppers, large, de-seeded and sliced


Sloppy Joe Pizza


• 1.5 Red onions, large, sliced • 2 Cloves of garlic, crushed • 200g Red lentils • 2tsp Tomato paste • 20g Smoked paprika • 200ml Vegetable stock


• 250g Tomato ketchup • 250g BBQ sauce • 50g American mustard • 4 Gluten-free and vegan pizza bases, large


• 20g Coriander, fresh leaves


Method: (SERVES APPROX. 10) 1. Heat 50ml of vegetable oil in a large thick bottomed pan, add 2/3 of the red onion, the crushed garlic and sweat down until caramelised.


2. Add the KaterVeg! Vegan mince, red lentils and mix well with the onions and garlic.


3. Add half of the green and red peppers, sweat down for 2 minutes.


4. Mix in the tomato paste, smoked paprika and vegetable stock, cover with a lid, simmer for 20–30 minutes.


5. In a separate pan, add the remaining oil. Sauté the remaining red onions and peppers until soft and nicely caramelised. Keep to one side.


6. Once the lentils have cooked out, add 200g of tomato ketchup, 200g of BBQ sauce and American mustard, mix well.


7. Spread the Sloppy Joe mixture on to the pizza bases and bake in a very hot oven for 5-7 minutes.


8. Remove from the oven, spread over the caramelised red onions and green and red peppers, spiral the remaining tomato ketchup and BBQ sauces over the top and garnish with the coriander before serving.


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