What we eat: the Roving Chef team

When putting together menu options for vegans and vegetarians it's worth bearing in mind that everyone has different tastes and preferences. A proportion of your diners may already be avoiding meat and animal products for religious or ethical reasons, and others for the impact on the environment.

Some meat-free diners will still want the taste and texture of meat. That’s where brands such as Quorn or The Vegetarian Butcher come in. Their ranges of meat alternatives look like meat, taste like meat, and have the texture of meat – which means all the benefits without any sacrifice.

These types of products are a plus point, not something to hide – so promote them on your menus. Integrate them into your regular menus as vegetarian and vegan (veg*n) options, and make ordering meat-free dishes simple by labelling the veg*n dishes.

Also consider creating vegan versions of popular dishes. VfL's Veganising Classic Dishes guide contains recipes for 14 classic, traditional dishes, which can be made vegan with a few simple swaps. You'll also find useful tips and shortcuts, such as how best to cater for veg*ns when preparing a Sunday lunch or a BBQ.

On the other hand, there will be those who do not like meat alternatives. Instead, you can use ingredients with a naturally ‘meaty’ texture, such as pulses, mushrooms, aubergine, and jackfruit. Why not try our delicious Mushroom & Chickpea Curry or Stuffed Aubergine?

A few of my favourite ingredients are lentils and dried pulses, nuts, seeds, and tahini, which will give texture and flavour. Ideal for adding depth to stews, nutritional yeast is also a great alternative to something cheesy for pasta dishes and sauces.

I've had bad experiences with tofu before I experimented with it; it needs to be prepared properly. Always press the liquid out of the tofu block, that's essential, and then you can cut into pieces. I like to fry or bake it with a little soy sauce and salt and pepper, dusted with cornflour. This gives it a crispy exterior and soft interior, making a great alternative to fried chicken.

I also enjoy cooking budget dishes, making the most of soaked dried beans. For a really flavourful dish, I like to add in peppercorns, leeks, onion, bay leaves, sage, or garlic. Then cook the beans until they feel completely tender. This can also be done in the pressure cooker to reduce cooking time. Serve with rice and your favourite sauce for a protein-rich meal.

I use a lot of canned chickpeas while prepping meals, so I retain the liquid. Chickpea water, also known as aquafaba, has many uses. It can be whipped up with a hand mixer/whisk and incorporated into chocolate to make a mousse; folded into a pancake batter for light and fluffy pancakes; used to make meringues; and much more.

Chef Ollie likes to start the day with a coffee with oat milk. There are several plant-based milks available, and we’d recommend soya milk for older adults because it is nutritionally similar to cow’s milk. Ollie says that he loves porridge for breakfast: “It's quick and easy to prepare. I like to add toppings such as linseeds, mixed berries, or nut butter.”

“For dinner it really varies – lots of South East Asian style foods, curries, stews, or pasta dishes. Pizza is also a family favourite. We like to avoid processed foods so I tend to make dishes from scratch. The VfL pizza recipe is simple and tasty.”

People often overlook treats. Ollie is a fan of 85% dark chocolate or a chocolate dessert. These brownies are quick to prepare and are perfect with a cup of tea.

Chef Alex loves cooking for family and friends: “I like making dishes that are relatively simple. One of my greatest pleasures is to make dishes that I have not made before. I really enjoy looking through cookery books or the VfL website savouring the potential recipes I can make.”

Alex continues: “One of my easy go-to dishes is a stew of onions, potatoes, carrots, lentils and stock. It is so easy to make but so satisfying. Serve with a little pickled cabbage. Delicious. For special occasions I tend to do lots of smaller dishes, such as finger foods, tapas, or mezze.”

Chef Justina likes to start her day on the way to 5-a-day: “Breakfast is a must for me. I usually add a banana or a pear along with a fruit smoothie.”

Snacks are also important: “I love nut butters or caramelised onion houmous with rice cakes or crackers.”

For dinner, Justina is also a fan of curries and stews: “My go-to dishes are one-pot stews, tomato-based Moroccan-style stews, and sometimes curries. I like changing around the accompaniment, such as brown rice or bulgur wheat, or different breads."

This stew recipe is one of Justina’s favourites.

Justina continues: “I like trying meat replacements. I don't eat them often but like to try all the new products on the market. There's lots to experiment with.”

We hope that this blog has inspired you with some new ideas and shown you that not all vegans and vegetarians like the same food. If you’re interested in learning more, VfL's British Dietetic Association accredited care catering for older vegetarians and vegans webinar series is the perfect introduction to catering for vegetarians and vegans receiving care.

For further information and support, please contact training@vegetarianforlife.org.uk.