Celebrating National Vegetarian Week: A guide for care home caterers (1–7 October)

This year, National Vegetarian Week offers a wonderful opportunity for care home caterers to introduce residents to nutritious, plant-based meals while catering to varying tastes and dietary needs. Whether you're cooking for long-time vegetarians or residents interested in trying new dishes for health reasons, we’ve got helpful tips and meal ideas to inspire you.

Throughout the week, we'll explore how vegetarian meals can benefit the health of older adults, offering everything from protein-rich recipes to heart-healthy meal plans. Let’s make this week both enjoyable and delicious!

Day 1: Your vegetarian transition starts here

Starting the week off, focus on incorporating vegetarian options in a way that feels approachable and familiar to residents. Introduce well-loved dishes that can be easily adapted, such as:

• Shepherd's Pie using lentils or plant-based mince.
• Vegetarian Lasagne with layers of fresh vegetables and a cheesy béchamel sauce.

For those concerned about missing out on favourite flavours, there are plenty of meat substitutes available. Try adding vegetarian sausages or vegan 'chick'n' pieces to traditional recipes for a seamless transition.

Day 2: Lowering cholesterol and blood pressure with a vegetarian diet

Vegetarian diets are naturally high in fibre and low in saturated fats, which can help reduce cholesterol and manage blood pressure – key concerns for many older adults.

Here are a few ideas to reduce cholesterol while still keeping meals hearty and comforting:

• Add more soluble fibre from oats, beans, and lentils.
• Serve nut-packed salads or add seeds to meals for a boost of healthy fats.
• Use wholegrain breads and brown rice for added nutrition.

Consider breakfast options like porridge with nuts or a warming bowl of lentil soup at lunch – both offer heart-healthy benefits and are easy to prepare in large quantities.

Day 3: Reducing your carbon footprint with a vegetarian menu

Did you know that reducing meat consumption also helps reduce your care home's carbon footprint? Serving more vegetarian meals can make a positive environmental impact while meeting the dietary needs of residents.

On day 3, introduce:

• Vegetarian curries with chickpeas or lentils, packed with flavour and protein.
• Stuffed vegetables like peppers or aubergines filled with quinoa and herbs.

These meals are simple, filling, and can easily be scaled up for large numbers. Plus, they make use of seasonal vegetables, reducing food miles and supporting local producers.

Day 4: Ensuring adequate protein in a vegetarian diet

One of the most common concerns for older adults transitioning to vegetarianism is protein. Luckily, it’s easy to ensure they get enough by incorporating plant-based proteins into daily meals. Some options include:

• Tofu stir-fries, rich in protein and easy to adapt to different flavours.
• Nuts and seeds sprinkled on porridge or blended into sauces.
• Soya-based products like milk and yoghurts, which can also be fortified with calcium and vitamin B12.

Keep residents’ nutritional needs in mind, offering varied sources of plant protein, from beans and lentils to fortified plant milks.

Day 5: Moving toward a plant-based, meat-free diet

As you wrap up National Vegetarian Week, take time to celebrate the positive changes residents have experienced. Whether you're continuing with vegetarian options or simply offering a variety of plant-based dishes more often, this journey toward healthier, more sustainable meals can be gradual and enjoyable.

To wrap up the week, consider serving:

• Vegetarian 'fish' and chips made with battered tofu.
• Nut roasts or veggie burgers for a hearty meal that satisfies.
• Light, nutritious desserts like fruit compote or eggless cakes.

Tips for care home caterers during National Vegetarian Week

1. Plan ahead: Look for recipes that are easy to scale up for large groups and can accommodate dietary restrictions.
2. Test new dishes in small batches: Introduce new items like tofu or lentil-based dishes gradually, gauging feedback from residents.
3. Get creative with presentation: Use colourful vegetables, fresh herbs, and different textures to make meals more appealing.
4. Involve the residents: Some residents may enjoy discussing new dishes or even sharing family recipes you could adapt to a vegetarian menu. 

Is there a growing demand for vegan and vegetarian meals in care settings? We asked development chef Jamie Clews of Metcalfe Catering Equipment Ltd to share his thoughts. Watch his expert insight on how dietary preferences are evolving in care homes.

By the end of National Vegetarian Week, you’ll have introduced your residents to a range of delicious, healthy meals that benefit their well-being and the environment. With Vegetarian Month in October and Vegan Month following in November, it’s a great time to build on these successes and continue exploring meat-free options for your care home.

Let's make this week one of discovery, health, and great food!