Publications > IDDSI Menu Cards
Vegan IDDSI recipes and practical presentation tips for caterers and care professionals looking to enhance texture-modified menus. From comforting savoury dishes to indulgent plant-based desserts, you’ll find simple, creative ways to meet residents’ nutritional needs while delivering flavour, variety and dignity at every IDDSI level.
Also available, our Vegan texture-modified guide. A collection of vegan and vegetarian recipes, perfect for vegans, vegetarians or those with egg or milk allergies, who need a texture-modified diet.
HOW TO MEET PROTEIN REQUIREMENTS ON TEXTURE-MODIFIED DIETS
Good protein sources for vegan and vegetarian texture-modified diets include: Legumes (peas, beans, lentils, tofu), nuts and seeds and their butters, eggs* and dairy products*, meat-free alternatives, and grains.
These foods can be ground, puréed, mashed, or grated to enrich other dishes. For example:
- Add beans, peas, or lentils to soups, curries, and stews, then blend (for Level 4 diets, remove tougher skins if needed).
- Stir silken tofu, ground nuts or seeds, or nut butter into soups or smoothies.
- Nut and seed butters (e.g. peanut, tahini, cashew) add creaminess to soups and stews.
This publication primarily provides advice for professional chefs and those catering for older people.