Essential Cuisine creates vegan & veggie recipes for school caterers

Stocks and sauces supplier, Essential Cuisine has released ten vegan and vegetarian recipes for caterers to try out when schools return in September.

According to new research, commissioned by Linda McCartney Foods, 70% of children want to see more vegan and vegetarian meals on their school menu.

A poll that quizzed 1,000 children between the ages of 8-16 discovered that 44% of school pupils have tried to reduce meat in their diet and 10% already live a meat-free lifestyle.

The pollsters concluded ‘schools are under more pressure than ever to include more options on the lunch menu.’

The ten recipes unveiled by Essential Cuisine are also 100% gluten free with no declarable allergens. The ten recipes to enhance your plant-based offering include:

Vegan:
Baigan bhaja - south Indian aubergine dish
Moong dal vada - split lentils dish (pictured)
Spaghetti vegannese
Tofu poke bowl
Indian spiced corn on the cob
Peanut-free satay sauce
Vegan beef-flavoured stew
Plant pot pie

Vegetarian:
Bulgar wheat & herb salad
Miso courgette