ACCORDING TO GLOBAL DATA of the world's population are % reducing or eliminating their 70 meat intake.

SALES OF MEAT FREE FOODS HAVE GROWN BY from % 582 MILLION 40 IN 2014 TO AN ESTIMATED 816 MILLION IN 2019 The market research firm predicts that Menu sales are expected to be in excess of £1.1 billion by 2024. - Mintel Solutions Guide

Every single delicious dish you see included in this guide has a full recipe available for you to utilise. Visit www.stiritupmagazine.co.uk/ recipes

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Whether you’re looking for exclusively vegan Our products have been specifically developed for finished products or ingredients to create delicious use in a professional kitchen and tested to deliver plant-based options to add to your menu, Country consistent performance. With over 800 items across Range is here to help. grocery, chilled, frozen and non-food, you will find everything you need from essential store cupboard items through to premium finished products.

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plant based INTR exclusively for you The Country Range brand provides you with Predictions a value for money proposition without any MOVE OVER VEGANS, THIS TREND IS FOR EVERYONE need to compromise on taste or quality.

Whether you’re looking for exclusively vegan Our products have been specifically developed for finished products or ingredients to create delicious use in a professional kitchen and tested to deliver THE PLANT- BASED FOOD REVOLUTION IS HERE AND IT’S plant-based options to add to your menu, Country consistent performance. With over 800 items across CONTENTS NOT JUST VEGANS OR VEGETARIANS WHO ARE DRIVING Range is here to help. grocery, chilled, frozen and non-food, you will find everything you need from essential store cupboard P5 THE TREND. CONSUMERS NATIONWIDE ARE REDUCING THE items through to premium finished products. WHY AND HOW? AMOUNT OF MEAT IN THEIR DIETS AS PART OF THE BROADER CLEAN LIVING, HEALTH-FOCUSED LIFESTYLE TREND.

P7 A few years ago when dining out, we used to see a nod to a vegetarian dish on the menu Approximately DRIVERS OF CHANGE every now and then in order to satisfy the one or two customers who didn’t eat meat. 22 Dishes were often positioned at the bottom million P8 - 11 of the menu and invariably consisted of an uninspiring mushroom or cheese-based people identify as flexitarian pasta option. Today, veganism, vegetarianism INDUSTRY SECTOR IMPACT and flexitarianism are now so powerfully popular, Vegan Pasty Vegan & Gluten Free we are wondering when it might be that we see a complete role Premium Spiced Orange Dessert P13 14&17 reversal, with token meat dishes on predominantly vegan or Coconut Milk - vegetarian menus dominating the marketplace across all sectors. When contemplating whether or not you need to add a vibrant, colourful RECIPES WITH palette of flavours and plant-based options to your menu, consider the startling fact that 93% of plant-based meals are currently eaten by non- INTERNATIONAL ROOTS vegans. This obliterates all assumptions that only vegans eat plant-based food and should open minds to the huge opportunity presented to you. P18 - 19 The COVID-19 pandemic and restrictions put in place as a

UNDER THE SEA result have only accelerated this focus with an increased number of consumers choosing a plant-based lifestyle and P20 cutting back on meat consumption BIODIVERSITY 1 in 5 during lockdown P21 Whether you're catering for residents in a care home, pupils or students in an education setting or consumers in the SCIENCE OF FOOD hospitality sector your customer requires a range of delicious, customisable options suited to their needs. P22 - 23 So here it is, your guide to the plant-based movement sweeping the nation where we dig a little deeper into some of the key trends, providing some recipe inspiration and key PLANT-POWERED PRODUCTS TREND REPORT | PLANT-BASED UP STIR IT advice on how to seize this commercial opportunity. WWW.COUNTRYRANGE.CO.UK @COUNTRYRANGEUK Superfood Vegan Chocolate Bars MADE WITH

Finest Belgian 811 Chocolate (54.5% Min. cocoa) 1x2.5kg

Ingredients (serves8): 500g Callebaut® 811 Dark Chocolate Callets 25g Cacao nibs 25g Goji berries 25g Pumpkin seeds 15g Coconut flakes 30g Callebaut® Dark Chocolate Crispearls

Method: 1. Place the Callebaut® 811 Dark Chocolate Callets in a large heat-proof bowl over a Deliver a plant-based solution for your saucepan of gently simmering water to create a bain-marie. Stir the chocolate until melted customers without compromise. Callebaut’s 2. Pour the melted chocolate into an 8-bar silicone chocolate mould to fill each bar finest Belgian Dark Chocolate is suitable 3. Evenly divide the cacao nibs, goji berries, coconut flakes, pumpkin seeds, toasted for vegans and can be incorporated flaked almonds and Callebaut® Dark Chocolate Crispearls between the moulds into all of your sweet treats. 4. Allow to cool and set before transferring to the fridge

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8832_2011_2 - Callebaut - SUI Ad.indd 1 23/11/2020 15:15 WhyWhy and how?how? Superfood Lime Here are our 5 reasons why you should seriously Posset AND HOW FOR SUCCESS | 5 SUCCESS FOR AND HOW Vegan Chocolate consider including more plant-based dishes within WHY Bars your menu and our top tips for success.

MADE WITH Why Plant based? Tips for Success why you should promote 'plant power' to promote 'plant power'

If you are not yet convinced that adding plant-based Introducing change always brings with it fear, meals or menu options is right for your business, here doubt and risk. Planning and preparation are the keys are our top 5 reasons why you should: to success when implementing any form of transformation – here are some of our tips to keep you on the right path:

Finest Belgian 1 You could grow your customer base 1 Make Sure Your Menu Fits Your Brand 811 Chocolate Every business wants more satisfied customers, whether your customer Forcing a plant-based meal into your menu will not only cause chaos (54.5% Min. cocoa) 1x2.5kg is a consumer or a school pupil, student, patient or resident. With both in the kitchen but it most likely won't suit your consumer base. If vegans and non-vegans driving the demand for plant-based dishes, you you are a burger brand, adding lentil soup as your meat free option could capitalise by easily adding a few items to your menu and offering doesn’t make sense, but adding a macaroni and cheese burger plant-based milk alternatives. You will grow your appeal to a broader or black bean veggie burger would be a great complement to your market, capturing those who are vegans, vegetarians and the growing menu. Brainstorm ideas with your team and consult your customers Ingredients (serves8): number of flexitarians. to make sure you get it right. 500g Callebaut® 811 Dark Chocolate Callets 2 Sales, Sales, Sales! 2 Make Meals Appealing 25g Cacao nibs A new customer base means more turnover for your business. Sales will If you don’t think a particular meal or dish tastes great, the chances 25g Goji berries vary depending on your choice of plant-based meals and how well you are that your customers won't either. Meat free food shouldn’t 25g Pumpkin seeds execute their introduction so make sure you take a look at our tips for compromise on flavour. Make sure there is a variety of appealing success to get it right. dishes across your starters, mains and desserts to maximise the 15g Coconut flakes opportunity. Trial and sample recipes to get feedback before you 30g Callebaut® Dark Chocolate Crispearls 3 Retain Existing Customers commit to the final cut. With consumers changing their eating habits, if your business expands its appeal, you will retain any existing customers who were meat eaters but 3 Update All Menus Method: now seek vegan or plant-based food. Don’t give your regular customers a Don’t forget that menus exist online, on booking apps and social 1. Place the Callebaut® 811 Dark Chocolate reason to go elsewhere. media as well as in-house. If your menu changes, make a list of all platforms which have a copy of your menu and update them when Callets in a large heat-proof bowl over a 4 you have launched. Think about cross-selling and grouping items saucepan of gently simmering water to create Increased Group Bookings together to increase the order value. Deliver a plant-based solution for your Eating out in groups can be difficult when there are a variety of dietary a bain-marie. Stir the chocolate until melted needs to cater for. If your operation has vegan or plant-based menu customers without compromise. Callebaut’s 2. Pour the melted chocolate into an 8-bar options that are well communicated, you increase the chances of winning 4 Train All Staff silicone chocolate mould to fill each bar large group bookings. Customers will always have questions about items on the menu so 3. Evenly divide the cacao nibs, goji berries, make sure every employee is aware of what is in your new dishes, finest Belgian Dark Chocolate is suitable 5 whether they are vegan or vegetarian and which items on the menu coconut flakes, pumpkin seeds, toasted Improved Sustainability Credentials are ideal for upsells and cross-selling. Training and inviting staff to ® As we have demonstrated, plant-based meals can enhance sustainability flaked almonds and Callebaut Dark taste the new items on your menu will help improve sales. for vegans and can be incorporated in the food chain which is a key consideration across all generations of Chocolate Crispearls between the moulds consumers. Having ditched the plastic straws, why not look at your menu into all of your sweet treats. 4. Allow to cool and set before items too and see if there is room for improvement with a few plant- 5 Highlight Newness transferring to the fridge based options to help build upon your reputation? Whether you highlight new items on menus, undertake digital marketing or promote the changes in-house, make sure your customers are made aware of the changes. Perhaps run a teaser campaign to build awareness that something new is coming and then run a month of promoting the transformation after it has launched for more easy RECIPE ideas to make you A great margin visit to create cut-through. Use social media to post images of new dishes, or position new cakes at the front of the counter top. Create Communication a hashtag for customers to use and if budgets allow, invite local influencers to review the menu. FORTHELOVEOFCHOC.COM is key TREND REPORT | PLANT-BASED UP STIR IT Callebaut.gb @Callebaut_UKIE Callebaut Chocolate

8832_2011_2 - Callebaut - SUI Ad.indd 1 23/11/2020 15:15 [Seriously] Good Vegan Mayo The great taste and creaminess of Heinz [Seriously] Good Mayonnaise, now plant based!

Download our tasty vegan taco recipe here...

CONTAINS GLUTEN NO ADDED COLOURS OR NO ALLERGENS FREE FLAVOURS This delicious hearty Wellington is a perfect plant-based option to sit alongside [Seriously] Good Vegan Mayo a traditional roast dinner offering

The great taste and creaminess of Heinz [Seriously] Good Drivers CHANGE | 7 Mayonnaise, now plant based! of Mushroom DRIVERS OF Change Wellington Download our tasty vegan taco recipe here... What 's Driving Ingredients 1tbsp Country Range Extra Virgin Olive Oil the Meat Free Trend? 1tbsp Country Range Dijon Mustard 4 large portobello mushrooms, THERE ARE THREE MAIN COVID-19 has been such a driving force, 3 white onions, peeled and chopped NO ADDED FORCES DRIVING THE CHANGE: that according to the latest Mintel report, 300g baby spinach CONTAINS GLUTEN 4 thyme leaves sprigs SERVINGS 4 COLOURS OR of people 1 block of vegan puff pastry NO ALLERGENS FREE FLAVOURS 1. SUSTAINABILITY – The global pandemic COOKING TIME has brought with it a stark realisation that aged 21-30 Salt and pepper to taste 50 MINS we are vulnerable to nature. It has made % Oat milk, for brushing us much more aware of how the way we felt that the pandemic has made PREP TIME consume can impact the wider environment, a vegan diet more appealing. 30 MINS whether that be concerns for food supply 25 Method chains or food waste. It is already widely reported that the food chain is under threat Delivered or takeaway options are notoriously 1 Add 1/2 tbsp of olive oil followed by from over-production and a change in diet is unhealthy, focusing on this area in particular if chopped onion to a large frying pan required to alleviate the pressure. In addition, its applicable to your business could be a very over a medium heat, then reduce heat. the increased awareness of the damage meat worthwhile investment. Season with salt and pepper and cook, production causes and concern about animal stirring occasionally, for around 15 mins, rights continue to be major motivational 3. MEDIA INFLUENCES – The UK is in the until the onions are golden brown. factors for eating less meat. number 1 spot for the popularity of veganism WHAT CAN YOU DO? in 2020, with Ireland also in the top 10. This is 2 Remove the onion from the pan and return Look at ways to based on Chef’s Pencils research utilising Google communicate your environmental and the pan to the heat. Add baby spinach and Trends such as people searching for vegan cook until wilted, then leave to cool. ethical messages or campaigns with your recipes, vegan in that area etc. customers, students, residents and their 3 Add the remaining olive oil and place families. Whether this is online via your They report that veganism is at an all-time the mushrooms, top side down in website and social media activity, through high, surpassing the prior record registered a pan over a medium/high heat. Cook delivery portals you may utilise or within in 2019. It is now twice as popular as it was until lightly golden before turning over your business itself. in 2015 and shows no sign of slowing. The and cooking for a further 5 minutes. 2. HEALTH pandemic, if anything, has accelerated this – Plant-based foods have long further with an increase in related search Remove from the heat and drain on been considered to be healthier than meat. terms throughout the lockdown period. paper towel top side up. Transfer the Remedies to food allergies, sensitivities and onion, spinach and mushroom to the weight issues are often pursued through WHAT CAN YOU DO? Note any key dates or refrigerator and cool completely. a plant-based diet. Increasingly, food which months such as Veganuary and utilise them nourishes both body and mind is sought within your hospitality business, education 4 Preheat the oven to 200°C (390°F). as we look to keep ourselves healthier into or care setting to create excitement around Place a sheet of baking paper on the old age - a meat free diet is synonymous plant-based dishes for vegans, vegetarians, baking tray and then place the puff with this lifestyle trend. The pandemic flexitarians and meat-eaters alike. pastry sheet on top. Spread half the has fast-tracked this key ‘trend’ too with caramelised onions over the middle consumers of all ages being faced with

third of the pastry, making sure to leave daily health warnings and advice on how an extra 2cm border at the edge of they can keep themselves protected by In Veganuary 2020... exercising and eating a healthier, more the pastry. Top with half of the baby nutritious diet. spinach. Spread the dijon mustard over the mushrooms and season WHAT CAN YOU DO? Many of your 400,000 well with salt and pepper. Place the existing menu options, whether that be food people worldwide took part mushrooms on top of the spinach then or beverages, may already contain key top the mushrooms with thyme and the nutritional ingredients that you can easily pull remaining baby spinach and onions. out within menus or online. This helps your customers, residents or pupils and their More More 5 Carefully roll the pastry over the top parents to make positive choices to improve than 600 than 1,200 of the mushroom mixture until you their physical and/or mental wellbeing while new vegan products and have a log then press down to seal also showcasing key dishes within your menu. businesses took part the edges. Roll over the log so that menus were launched the seam is facing the bottom. 6 Coat the log lightly with oat milk and The main major drivers for people taking part in Veganuary 2019 were place in the freezer for 10 minutes before repeating with another layer of the oat milk wash and freezing the Environment pastry for a further 10 minutes.

% Animal 7 Place the pastry back on the baking sheet TREND REPORT | PLANT-BASED UP STIR IT % % and tray and place in the oven for 30 to Health47 Welfare 34 12 35 minutes, or until golden and flakey. Every single delicious dish Instead of the Raw Ahi you see included in this guide has a full recipe Tuna that would be used Industry available for you to utilise. Visit www.stiritupmagazine.co.uk/recipes traditionally within poke bowls we have used marinated watermelon and tofu. plant based Impact The The Poke Bowl Y IMPACT; THE EDUCATION SECTOR | 8 SECTOR THE EDUCATION IMPACT; Y Education Ingredients

INDUSTR 120g Country Range Easy Sector Cook Basmati Rice SERVINGS 4 2 blocks firm silken tofu, dicedCOOKING TIME Students Become 1 tin lotus root slices 20 MINS 40g edamame PREP TIME MEAT FREE GOES MAINSTREAM 60g red cabbage, sliced 10 MINS the Teachers Originally a social media trend, Meat 40g cubed watermelon With 44% of pupils cutting meat from their Free Mondays are a great way for the 3 radishes, sliced diet there is increasing pressure on schools education sector to sync their menus with 2 avocados, sliced to offer a greater variety of plant-based food. topical influences absorbed by students. 2 carrots This demand, seeded so early in life, Two local authorities in are already 3 spring onions, sliced continues to grow throughout their college adopting this strategy and are also offering a 3tbsp mirin and university years as an increasing number broader range of meat free meals every day, 3tbsp rice wine vinegar of students change their eating habits. replacing 3.1 million meat based meals over 1tsp wasabi paste a 12 month period. The Swan School in Oxford has gone one step further, taking meat off the menu entirely. These proactive Dressing 3tbsp Country Range Vegetable Oil A RECENT POLL OF CHILDREN steps are welcomed by parents who feel that school meals in particular lack variety and 4tsp Country Range Sesame Seeds Aged 8- 16 are not healthy or tasty. 2tsp Country Range Crushed Chillies 3tsp Country Range White BY LINDA MCCARTNEY FOODS HIGHLIGHTED THAT IF YOU WANT TO BECOME A MEAT Wine Vinegar of respondents want FREE SCHOOL, FIND OUT MORE 3tbsp Country Range AT WWW.ECO-SCHOOLS.ORG.UK Maple & Agave Syrup %to see more vegan and 2tsp Country Range Coriander Seeds vegetarian meals. A HIGHER PURPOSE IN HIGHER EDUCATION 2tsp sesame oil on the menu. Juice and zest of 2 limes 70 In 2019, more university cafeterias than ever before were replaced by exclusively vegan and vegetarian canteens. Cambridge Method University were the first to ban red meat 1 Make up the dressing by mixing and unsustainable fish on campus, claiming all the ingredients together then

this has reduced their carbon emissions by pour over the diced firm silken tofu 33% per kg of food purchased . As a result of and cubed watermelon to marinate. increased on-campus activism, the majority of universities and colleges are now working 2 Cook the basmati rice as per on additional plant-based initiatives to add to pack instructions and keep warm. their menus, with many reporting that vegan 3 Mix the wasabi, mirin and rice and vegetarian options often sell out before vinegar together and mix in with their meat offerings. the rice. PETA promote the most vegan friendly Place the rice in the takeaway universities to help guide further education 4 bowls and arrange all the thinly decisions and have campus representatives sliced and washed raw vegetables in many universities throughout the UK. Vegan in the bowls to show off their VEGAN HAS THE COOL FACTOR AMONGST colour and beauty. Penang Top with the marinated tofu GEN Z-ERS. 33% SAY THEY WOULD TRY VEGANISM 5 Curry and watermelon in the centre TO IMPRESS THEIR PEERS. and serve. STIR IT UP | PLANT-BASED TREND REPORT | PLANT-BASED UP STIR IT Millennials plant based are recorded to be the largest consumer group of plant-based menus taking root in products, with nearly The having the hospitality industry purchased Poke Bowl % meat free

options | 9 SECTOR THE HOSPITALITY IMPACT; Y Mintel has reported that 27% of consumers plan to buy vegan food this year but not all 80 of them are vegan. Whilst the number of vegans and vegetarians are increasing, there is

a burgeoning group of vegan-curious consumers who are adopting a more flexitarian approach. INDUSTR

ADDING PLANT-BASED MEALS AND DRINKS TO YOUR FOR THOSE WHO ARE NOT QUITE READY TO GO ALL-IN MENU IS QUICK AND EASY. HERE ARE A FEW INSPIRATIONAL WITH A PLANT-BASED THEME, THERE ARE SOME EASY, EXAMPLES OF HOW SOME BUSINESSES ARE CARVING FLAVOURFUL MEAT FREE OPTIONS TO ADD TO YOUR OUT A NAME FOR THEMSELVES: MENU AS A GOOD STARTING POINT:

• Saorsa 1875 in Scotland presents an entire vegan philosophy • Add plant-based milk alternatives to your hot beverage menu from staff uniforms to cleaning products, food and even to broaden the appeal for tea and coffee lovers. electricity, setting an example of how veganism can be • Black bean and vegetable fajitas are a great meat alternative a lifestyle choice which extends beyond food. and they are easy to make too. • Suncraft in Bristol feature a global menu of vegan food • Introduce a few vegan cakes or tray bakes to including Ethiopian lentil stew, coconut laksa and your café and entice a broader afternoon gochujang stew alongside vitamin packed, tea crowd. cold pressed juice. THERE • Cauliflower steaks make a tasty alternative to the • If you think a vegan fish and chip shop is an % bland veggie burger. Seasoned and spiced, topped impossibility, check out Vish. Shop in Dublin, WAS A 187 with yogurt, they are a tried and tested dish. a very popular vegan alternative to fresh INCREASE IN DELIVEROO • Not all alcohol is vegan-friendly, check with your . VEGAN ORDERS wine and spirit merchants to find out which ones are • Itadaki Zen is Europe’s first vegan Japanese and highlight them on the menu. offering delicious alternatives IN 2020 • Want to liven up a vegan sandwich? Try a falafel with to regular sushi. roasted red pepper hummus or avocado, mustard, mango chutney and cashew nuts.

MINTEL REPORTED NEARLY A QUARTER Every single OF BRITS CONSUMING PLANT MILK delicious dish IN 2019, UP FROM JUST 19% IN 2018 you see included in this guide has a full recipe available for you to utilise.

Visit www.stiritupmagazine.co.uk/recipes % 72 of Millennials with children MUSHROOM are eating vegan meals more often, with one in 12 ALMOND parents raising their children as vegan, creating a PITHIVIER demand for plant-based foods early on for Gen Alpha.

PIE TREND REPORT | PLANT-BASED UP STIR IT A gold standard Y IMPACT; THE CARE SECTOR | 10 THE CARE SECTOR IMPACT; Y of care

INDUSTR BREAKFAST Whether a person is a resident in a care home or in hospital for BIRCHER a short or longer term stay, it is essential to provide them with respect regarding their personal preferences and ethical beliefs, THE NUMBER OF VEGANS while also meeting their nutritional needs and provide a range IN CARE HOMES of choices to ensure they have variety. With a little planning, HAS SKYROCKETED BY vegetarian and vegan meals need not create a lot of extra work. 167% IN 5 YEARS

Care Homes Hospital Catering THE HOSPITAL CATERERS

In care homes the demand for vegan and Plant-based diets including catering for ASSOCIATION (HCA) HAS vegetarian meals throughout the UK and vegan and vegetarian diets specifically COLLABORATED WITH THE VEGAN Ireland is growing. The number of vegan or is moving higher up the agenda for SOCIETY, CREATING A MEMORANDUM vegetarian residents in UK care homes has government and industry bodies when it almost trebled in the five years to 2019, 10% comes to health-care and hospital catering. OF UNDERSTANDING THAT AIMS TO; of whom are vegan. These figures are only going to increase, and fast. The recent Independent Review of NHS To give health-care caterers the confidence Hospital Food highlights the importance to delivery delicious, nutritionally balanced, When it comes to looking for advice or of providing suitable and healthy hot and vegan-friendly recipes to ensure we can recipe inspiration specifically for the care chilled options for those with particular offer these dishes onto menus for every sector, Vegetarian for Life have a great dietary needs such as vegan, vegetarian health-care user and every client group. wealth of experience and insight in this and people with food allergies. area. Vegetarian for Life is a UK charity To ensure that health-care caterers know aimed at improving the quality of life of In addition to the patient focused element that nutritionally balanced, vegan-friendly older vegetarians and vegans. They have of the report it was also stated that the dishes can be developed to suit health-care recipes, guides specifically for caterers lack of vegan, vegetarian or allergen-free users at every age and life stage, and in all and a British Dietetic Association (BDA) options available to them were one of the health-care contexts. accredited online training course to help main issues staff raised. As a result the those who cater for vegan and vegetarian availability of healthy snack options for Collabrate to develop and distribute service users. different diets for staff and visitors is one vegan recipes suitable for just about any of the recommendations of the report. health-care user, in including meat-eaters, Find out more information visit vegetarians and many following religious or www.vegetarianforlife.org.uk medical diets, as well as vegans. Give vegan health-care users the A person’s confidence to trust health-care sector decision to be vegetarian or vegan caterers to meet their needs. can have ethical or religious connections which have been a part of their lives for many years. To not cater for their needs is to not treat them with the dignity they deserve.

Some considerations to make are: Older people can be less active If dishes such as lasagne, Radish, raw cabbage, beans and which can suppress feelings of bolognese, pies, currys or stews cucumber skin are more difficult hunger, so presentation is very are on the menu, investigate to digest. important. creating a vegetarian or vegan Use the “rainbow plate” concept base which can be split, adding Some ingredients used within the to make sure meals have plenty meat or more vegetables to cater production of texture modified of colour. for different dietary requirements. meals such as thickening agents are not always suitable for vegan STIR IT UP | PLANT-BASED TREND REPORT | PLANT-BASED UP STIR IT Dentures or missing teeth can or vegetarian diets – always make eating seeds or al-dente check. vegetables difficult Beet Bourguignon

Ingredients Method SERVINGS 4 COOKING TIME 25ml Country Range Vegetable Oil 1 Clean the beetroot and steam 40 MINS 500ml Country Range Red Cooking Wine for 40 mins in their skins. PREP TIME | 11 IMPACT Y 30 MINS 500ml vegetable gravy 2 Peel and dice the beetroot into large chunks. 100g golden beetroot In a saucepan gently fry the diced shallot, 100g candy beetroot 3 INDUSTR leek, carrot, beetroot and celery in 100g red beetroot vegetable oil. 12 cherry tomatoes 4 Add the crushed garlic, diced mushrooms 50g silver skin onions and silver skin onions. 3 garlic cloves, crushed 5 Add the red wine and reduce by half then 2 field mushrooms add the halved cherry tomatoes.

1 celery stalk, finely dice 6 Separately make up the vegetable gravy then add it to the saucepan and bring to 1 carrot, finely diced the simmer for 5 mins. 1 small leek, finely diced 7 Serve with creamy mashed potato 1 shallot and maple syrup roasted parsnips.

Every single

delicious dish We were asked for some vegan dishes recently after a resident heard about the you see included in this guide has a full vegan craze in the newspapers. We created a selection of vegan cakes using the Country recipe available for you to utilise. Range ingredients for everyone to try and Visit www.stiritupmagazine.co.uk/ they were incredibly well received. recipes – Care Home

Vibrant Vegan and Open Kitchen Co HAVE RECENTLY PARTNERED Beet WITH 500 Bourguignon vending machines TO SERVE HOT VEGAN MEALS IN UK HOSPITALS BY 2030. THE FIRST MACHINE IS NOW AT HILLINGDON HOSPITAL IN LONDON STIR IT UP | PLANT-BASED TREND REPORT | PLANT-BASED UP STIR IT DRO_plant power_vegauary ready_outline.indd 1 01/12/2020 14:32 Recipes with International Many Ethiopian dishes are either vegan or plant-based, with plenty of stews and sharing dishes to choose from. “Roots”

After a long period of travel restrictions,

consumers are looking for those | 13 ROOTS WITH INTERNATIONAL CIPES

international flavours they have been RE missing, and a little escapism from the current situation we all find ourselves in. Many global cuisines are traditionally plant-based or have food formats that are an ideal base for some plant- based innovation. IN CARE HOMES AND SCHOOLS UTILISE GLOBAL FLAVOURS TO CREATE EXCITEMENT AND RECREATE HAPPY MEMORIES FOR RESIDENTS AND PUPILS. West African Peanut Stew Ingredients 1ltr Country Range Vegetable Southern Indian food Bouillon, made up 1tsp Country Range Cumin such as sambar, dosas and Idli are all 800g Country Range Chopped Tomatoes SERVINGS 4 plant-based. The cuisine of Southern India 1 tsp Country Range relies far less on meat in comparison to its Chilli Flakes COOKING TIME 1tbsp vegetable oil 30 MINS northern counterparts. 4 garlic cloves, crushed PREP TIME 1 tbsp grated fresh ginger 20 MINS 100g okra 100g sweet potato, diced 1 red onion, diced Mediterranean diets are mostly plant-based. Chinese dishes often substitute 2 red peppers

Mezze with charred aubergine, hummus, olives, meat with tofu and most dishes 200g spinach tabouli and cucumber salad is a Mediterranean feature a colourful array of 100g crunchy peanut butter classic which can easily be replicated. vegetables which can easily be Method served without meat. 1 Fry the diced onion and red pepper in the oil until light brown. 2 Add the ginger, garlic and the During Veganuary 2020, Mexican food True Italian food from the southern part of made-up vegetable bouillon. 3 Bring to a simmer and add the chopped tomatoes, diced sweet ranked highly as the go-to cuisine due the country is predominantly plant-based potato, chilli flakes and cumin. to the flexibility of ingredients and and very diverse. Beans, cabbage, roasted red Then simmer for 10 mins. 4 Add the okra and simmer through the common use of beans, pepper and, of course, plenty for another 5 mins. dishes deliver flavour and protein of tomatoes are often in staple 5 Once everything is tender add the spinach and peanut butter. without the need for meat. Italian dishes. 6 Season with salt and pepper to taste and serve with Country TREND REPORT BASED | PLANT UP STIR IT Range Easy Cook Basmati Rice.

DRO_plant power_vegauary ready_outline.indd 1 01/12/2020 14:32 Every single delicious dish you see included in this guide has a full recipe available for you to utilise. Visit www.stiritupmagazine.co.uk/ recipes | 14 ROOTS WITH INTERNATIONAL CIPES RE Vegan Portuguese Tarts

Ingredients Method 2 tbsp 1 Pre-heat oven to 200˚C fan. Country Range SERVINGS 12 Custard Powder 2 Dust the sheet of puff pastry COOKING TIME with icing sugar. 120g Country 15 MINS Range Frozen Roll the pastry into a tight Raspberries PREP TIME 3 15 MINS sausage shape and cut into ½ tsp Country 12 even sized disks. Range Ground Cinnamon It’s becoming more important to offer 1 Country Range Vanilla Pod 4 Place each disk into a greased options to consumers with varying 1 pack vegan ready roll puff pastry muffin tin and press up the sides to form a cup. dietary requirements, with 1 small orange zest and juice 425ml hazelnut milk 5 Add 2 raspberries to each cup and then place the pastry in the 2tbsp golden caster sugar fridge to cool 1tbsp icing sugar (dusting) Heat up the 400ml hazelnut milk % 6 with the scraped vanilla pod.

7 In a bowl mix the custard powder, scraped vanilla, 92 cinnamon, caster sugar, orange of those interested in zest, juice and 25ml hazelnut milk and whisk to form plant-based a paste. or organic 8 Once the milk is hot pour over the custard mix and then return pastries all the mix back to the pan. expecting more sweet options 9 Once it thickens allow to cool. to be available. 10 Fill each pastry cup with the custard mix, dust with icing and - Delifrance Prove it: A Viennoiserie bake in the oven for 15 minutes Focus Report October 2020 until the pastry is cooked.

STIR IT UP | PLANT-BASED TREND REPORT | PLANT-BASED UP STIR IT 11 Dust with more icing and serve.

DOES EVERYTHING DAIRY DOES. AND MORE.

DAIRY GLUTEN GOOD FOR FREE FREE THE PLANET SERVE EVERYONE.

RICH AND CREAMY ALTERNATIVE TO DAIRY BUTTER AND CREAM 100% PLANT BASED

Contact us for a free sample at: www.upfieldprofessional.com Morrocan M'hanncha Ingredients Method 50g Country 1 To make the filling, prepare your you. Slightly overlapping each one, Range Dried Red whole grain and red lentils then brushing in between with water. Split Lentils DOES SERVINGS 6-8 drain them well and leave to one Then brush the top of your filo 30g Country side. Take your diced onion, peppers sheets lightly with oil. Range Whole COOKING TIME Dried Apricots 1HR 15 MINS and butternut squash and add to a 6 Separate your filling into thirds and saucepan over a medium low-heat 30g Country PREP TIME form it into a thin sausage through Range Chopped 45 MINS with a good drizzle of oil. the centre of your filo sheets. Dates 2 Add your minced garlic along with EVERYTHING 7 Working very carefully, fold the 1tbsp Country Range Pistachio the crushed chillies, cumin seeds, pastry closest to you over the filling, Nuts coriander, and fen-nel. Mix well and folding tightly and firmly along to 1tsp Country Range Fennel leave to sweat, covered, for 30 mins. encase your filling into one long Seeds 3 Take your dates and apricots and ‘sausage’ shape. | 17 ROOTS WITH INTERNATIONAL RECIPES

1tsp Country Range Cumin Seeds DAIRY DOES. dice. Add them to your pan towards 8 Coil the pastry ‘sausage’ around 1tsp Country Range Coriander the end of the 30 mins cooking time into a pinwheel shape into the ½tsp Country Range Crushed along with salt and pepper, to taste. round baking tin. You have a spare Chillies Remove from the heat and leave to filo pastry sheet that you can use Country Range Extra Virgin Olive cool for around 20 minutes. to patch up any areas that crack AND MORE. Oil, as preferred 4 Preheat your oven to 190°C/170C or split. 10 sheets of filo pastry Fan/Gas 5 and grease the base and 9 Brush the top with oil and bake in 1 butternut squash or alternative sides of a round baking tin (approx. the oven for around 35-40 minutes seasonal vegetable(s), diced 20cm/8in) with a little oil. or until crisp and golden brown. 2 red onions, diced 5 Lay out a long sheet of Country 10 Just before serving add crushed 2 cloves of garlic, minced or Range Baking Parchment, with pistachios over the top along with grated enough space for you to layout three a very light dusting of icing sugar. 2 red peppers, diced sheets of your filo pastry side by side, with the longest side facing DAIRY GLUTEN GOOD FOR Salt and pepper, to season FREE FREE THE PLANET Powdered sugar, for dusting (remove, if preferred)

Coiled like SERVE EVERYONE. a Snake Every single Um’hanncha means ‘coiled like delicious dish a snake’ and that’s where this showstopper gets its name from. you see included in this guide has a full recipe available for you to utilise. A M’hanncha can be a savoury or sweet dish depending upon the Visit www.stiritupmagazine.co.uk/recipes filling and ingredients used. For example, a traditional sweet M’hanncha would be created with an almond filling, orange blossom water, cardamom and cinnamon.

RICH AND CREAMY ALTERNATIVE TO DAIRY Morrocan BUTTER AND CREAM M'hanncha 100% PLANT BASED

Contact us for a free sample at: TREND REPORT | PLANT-BASED UP STIR IT www.upfieldprofessional.com Every single delicious dish you see included in this guide has a full recipe available for you to utilise. THE SEA | 18 THE SEA Visit www.stiritupmagazine.co.uk/recipes UNDER Under The Sea

Naturally plant-based and gluten-free, sea vegetables are appearing on menus more frequently. With their salty, briny flavour, sea vegetables are a Seaweed great way of infusing the flavour Noodle of the sea into plant-based dishes such as tofu fish and chips or meat free sushi. Sustainable and full Salad with of flavour, sea vegetables are Miso Tofu a great way to add protein to plant-based meals.

Ingredients Method 2 tbsp Country Range Soy Sauce 1 Re-hydrate the wakame and hijiki SERVINGS 4 2 tsp Country Range Sesame Seeds seaweed in a bowl of cold water COOKING TIME 100g firm tofu for 30 minutes. 40 MINS 2 tbsp white miso 2 To make the dressing mix together PREP TIME 1 tbsp of miso, yuzu juice, sesame 30 MINS 50g dried wakame oil, sesame seeds, soy sauce, mirin 50g dried hijiki and rice vinegar in a bowl. 2 tbsp mirin 3 Finely slice the carrots and red chilli. 2 tbsp sesame oil 4 Drain the seaweed and slice into bite sized pieces. 2 tbsp rice wine vinegar Add the carrot, chilli and edamame beans. 2 tbsp yuzu juice 5 Add the dressing and mix well. 50g carrot 6 Fry off the diced tofu. 50g edamame beans 7 Coat in the miso paste and chilli flakes 1tbsp chopped coriander and add to the salad. 1 red chilli, finely sliced 8 Serve with rice noodles. 100g rice noodles 9 Garnish with sesame seeds and coriander. STIR IT UP | PLANT-BASED TREND REPORT | PLANT-BASED UP STIR IT Scrumptious Sea Vegetables

Sea vegetables are full of minerals which are essential for the human body and have featured in the diet of every culture with coastal access | 19 THE SEA throughout history. A once long-forgotten ingredient became normalised again in Western culture when sushi went mainstream, but in the East and various Nordic countries, it has always played a part in their cuisine. UNDER Seaweed sausages, nori flavoured crisps, noodles, tapenade, IRISH MOSS Commonly used as a thickening agent, burgers and bar snacks are just a few of the exciting innovations it is used in both savoury and sweet dishes. In a traditional featuring sea vegetables. Whether fried, dried, noodled or used as Jamaican smoothie-type drink, irish moss is boiled and thickened seasoning, there are dozens of seaweed varieties to explore. Here into a gel which is then blended with sweetener, spices, vanilla we've pulled out a few key ingredients and some different ways and sometimes rum or Guinness too. To create a vegan version they can be incorporated into dishes: use a plant-based milk or condensed coconut milk and ensure your thickener is vegan-friendly. KELP The most common type of seaweed incorporating Kombu and Wakame which are both used in Asian countries As health-focused consumers are looking for adventurous new for sashimi, soup (or in the case of Wakame) and in salads. flavours to try, this one could be a great Carribean themed special Arame is a Japanese kelp which is also used in Peruvian and for your menu. Indonesian cuisine. It has a sweet, mild flavour which works ALARIA ESCULENTA This is a traditional sea well with other vegetables. vegetable commonly used in Nordic countries such as Greenland DULSE A red seaweed which has featured on the and Iceland. It works well in a salad, as chips, to add an ocean menu at ’s The Fat Duck. It is often flavour to a plant-based pâté or in a pot of chilli, increasing the shredded, dried and sprinkled on soups but can also be mineral content of the dish considerably. used to make chips. SAMPHIRE Found along the coastline around the UK, NORI Most sushi lovers know about nori, the mildest Ireland and France it is also known as sea asparagus. It can be form of seaweed supplied in sheets or squares. Great for used in a variety of dishes from meat-based to vegetarian to vegan. snacking foods, dips or a plant-based sushi taco, they are For plant-based dishes think about adding samphire to a chickpea the staple of the seaweed world. Try recreating our To-fish and lemon linguine, veggie paella or a delicious hot rice bowl or and Chips recipe below which uses Nori seaweed for the 'fish'. box for on-the-go.

Ingredients 50g Country Range Plain Flour 4 Dip tofu in plain flour then the batter and 7 Serve with a homemade vegan 50g Country Range Cornflour fry until it floats with a dry color, tartare sauce and the smashed pea Country Range Freeze 5 mins approx, at 180 degrees. salsa alongside your delicious crispy chips with a tomato sauce for dipping. Chill Chips 10/10 5 Cook the chips per manufacturer 350g firm tofu instructions. 8 Finish with a lemon wedge 20ml malt vinegar and serve immediately. 1/4 teaspoon of salt 6 To create the smashed pea salsa, mix the peas, red onion and chopped dill, adding 150ml vegan friendly beer the lemon juice and pomace oil as you 100g Nori Seaweed sheets mix. Squash the mix with a potato masher until crushed but not Smashed Pea Salsa totally broken down.

150g Country Range Fancy Peas To fish 10ml Country Range Lemon Juice 20ml Country Range Pomace Oil and chips ½ red onion, finely diced With an 8.9% annual growth rate Chopped, fresh dill predicted in the worldwide seaweed Salt and pepper to season market until 2024, marine greens will continue to flavour dishes and Method provide us with a taste of the ocean. 1 For the batter – mix all dry ingredients together, whisk in the beer. 2 Cut the tofu into four slices and top with an even slice of the Nori seaweed sheet. 3 Marinate the tofu in malt vinegar and season with sea salt. STIR IT UP | PLANT-BASED TREND REPORT | PLANT-BASED UP STIR IT , Coconut Banana & | 20 Passion Fruit Cream Pie BIODIVERSITY

Ingredients Base 25g Country Range Oat Flakes 25g Country Range Dried Coconut 75g Country Range SERVINGS 8 Cheesecake Base COOKING TIME BIODIVERSITY 25g coconut oil 10 MINS PREP TIME Filling 120 MINS 2 x 400ml Country In a report by the United Nations Food and Agriculture Organisation, 12 plant sources and Range Coconut Milk (solid) five animal sources make up 75% of the food we consume and of that, only three crops 2 x 400ml Country Range Coconut Milk (liquid) (wheat, corn and rice) contribute almost 60% of the plant-based calories in modern diets. 1 tbsp Country Range Cornflour This pressure and reliance on just a few species when there are around 300,000 edible plants 2 tbsp Country Range Maple & Agave syrup available globally, is threatening ecosystems and food security. 4 passion fruit Being vegan or vegetarian will no longer buckwheat. Ingredients such as Baobab, 3 banana be enough to protect our environment. Moringa and Fonio which are traditional The world’s consumption of soya has hero grains and vegetables in West African Method increased 15 times its level since the cuisine, not only support biodiversity To make the base, toast the 1950's. Vegan and vegetarianism has but with West African flavours and meals 1 oats in a dry pan or in the oven contributed substantially to this. As a currently trending, they are a convenient until golden and place into result, we are seeing deforestation and and timely introduction. a bowl. Add the cheesecake the displacement of indigenous people in With biodiversity in mind, adopting a root base mix, coconut flakes and order to clear land for soya cultivation – to stem approach to cooking will maximise melted coconut oil. the very activity most vegans and the use of every plant while simultaneously Press the mix into a fluted vegetarians want to avoid. 2 reducing purchasing volumes and food waste. tart mould. In a bid to turn the situation around, the 3 Place the coconut tins in the World Wide Fund for Nature has released fridge for 10 mins. Open the a guide to encourage both consumers and Social Life 2 tins and separate the solids chefs to incorporate an additional 50 from the liquid. The use of #Vegan on Instagram posts has plant-based ingredients into meals. 4 Place the solids in a bowl and Substituting ingredients is something all increased to over 87 million and following put in the fridge and place the chefs within any sector can undertake. the release of Netflix documentary liquids in a pan and bring to Processed sugars and flour can be 'The Game Changers’ google searches for the boil. switched with coconut sugar and Mix the cornflour with a little

‘vegan nutritionist’ rose by 400%. 5 water to form a thick liquid and whisk into the coconut milk in the pan over a low heat, whisk continuously until it becomes Seasonal, Sustainable, Sourcing thick. Add the maple syrup and chill in the fridge Our 2020/2021 Trend Guide highlights reducing or cutting out meat altogether 6 Once the mix is cold, whisk savouring the micro seasons as another grows, the demand for more variety in until like a soft gel. their diet is expected to increase. method of achieving sustainability through 7 In a separate bowl whisk the biodiversity. Ensuring produce is sourced Cooking vegetarian or vegan meals coconut solid until it looks like locally and when it is naturally in season with a more diverse range of plant-based whipped cream. without trying to extend its availability, not ingredients will not only overcome the 8 Combine the whipped coconut only inspires creativity within the kitchen boredom factor of feeling restricted to and gel and fill the tart case but it encourages growers to produce eating the same fruit, vegetables and then chill for 1 hour. a broader range of crops to satisfy the pulses, but a positive way of introducing Top with slices of banana and demand. Biodiversity will be the 9 a more varied range of proteins, vitamins passion fruit and serve with a next hot topic pursued by vegans and and minerals into our diet which is key for STIR IT UP | PLANT-BASED TREND REPORT | PLANT-BASED UP STIR IT dusting of coconut flakes. vegetarians. As the number of consumers the education, care and health sectors. Meat just not as we know it With plant-based meat being so similar to real meat, the opportunities for adding it to the menu or substituting meat

dishes with it are endless. Vegetarian restaurants and cafés can | 21 FOOD Science have greater appeal to a meat-eating audience and mass catering becomes easier because there will be no cross-contamination. In care homes it also means that for meat eaters, the overall dining experience doesn’t change. Familiar dishes can still be made with

of SCIENCE OF a meat alternative which contains no cholesterol and is a source of fibre, iron and calcium. It is likely that younger generations will be more willing to buy into the concept initially due to their greater Food awareness and concern for the environment, so education facilities would benefit from being one of the first to add it to their menus. Farm free food Recipe Ideas for plant-based Meat The increase of consumers looking to reduce their meat consumption Bao Buns, Tacos, Chilli, Burgers, Sausages, is driving the need for alternative sources of meat substitutes. Whether dishes are made from natural plant-based ingredients or Meatballs, Gyros, Dumplings, Empanadas seek to replicate the texture and behaviours of meat through the use of plant-based ingredients such as pulled jackfruit or creating faux meat, innovation in this category is at record levels. Enterprising organisations and science laboratories are racing to produce food Lab Grown Meat that replicates meat or can be laboratory grown to satisfy consumer Cultured meat will clearly have a big selling point. Not only will it needs of the future. remediate the ethical problems of rearing livestock, but it has the potential to use much less water, land and produce less carbon emissions. Vegetable protein as a core ingredient in dishes rose from 92 to Lab-grown meat is not on sale yet and will not be available widely for at least five years, but since the first burger was created in 2013, it 138 between S/S 2018 and S/S 2019. The most used ingredients has come a long way and is no longer a pipedream. That said, there are still a number of hurdles to overcome before lab-grown meat for protein are: Beans, Tofu, Chick peas and Lentils becomes mainstream. Whilst the price of purchasing it has fallen 300% in the last 5 years, it is still extortionately expensive and as yet, In a short space of time we have seen the growth of two isn’t a viable or realistic route for most food outlets. streams of food innovation that would have only been held in the imaginations of the most creative futuristic thinkers 20 years ago. In the UK, surveys suggest that only 20% of consumers would eat it, 40% definitely wouldn’t and the remainder are undecided. As with plant-based meat, the younger generations and urbanites are more open to the concept but there is definitely some work to do on Peri Peri changing public opinion. Cauliflower' 'Wings Ingredients Method ½ tsp Country Range 1 Make the batter by Ground Paprika whisking the flour, 1 tin Country Range water and seasoning Coconut Milk until smooth. 400g Country Range Peri Peri Sauce 2 Cut the cauliflower into florets, dip in 150g Country Range Plain Flour the batter and roll in the breadcrumbs. 200g Country Range Panko Breadcrumbs 3 Deep-fry for 3 Cold water minutes until golden. 1 Cauliflower 4 Meanwhile, whisk 1 tsp Salt the Peri Peri Sauce Every single ½ tsp Pepper with the Coconut delicious dish Milk until smooth. 5 Toss the cauliflower you see included in this guide has a full SERVINGS 12 in a little Buffalo recipe available for you to utilise. COOKING TIME sauce and with Visit www.stiritupmagazine.co.uk/ 15 MINS an extra side of recipes PREP TIME sauce for dipping. 15MINS STIR IT UP | PLANT-BASED TREND REPORT | PLANT-BASED UP STIR IT V Suitable for Vegetarian diet Suitable for Plant powered Vegan diet Products

ALPRO CASHEW DRINK MILK ALPRO SINGLE CREAM ALPRO SOYA MILK APPLEWOOD SMOKY ALTERNATIVE CARTONS SOYA ALTERNATIVE ALTERNATIVE FOR VEGAN CHEESE 8 x 1ltr CODE: 05250 V 15 x 250ml CODE: 00301 V PROFESSIONALS CARTONS ALTERNATIVE V 100% plant-based milk alternative. If Versatile and flavoursome, this 12 x 1ltr CODE: 24014 V 1 x 200g CODE: 05947U you love the creaminess and nutty taste 100% plant-based UHT soya 100% plant-based milk alternative. A delicious smooth and creamy of cashews, you'll be sure to fall in love based culinary liquid is a great A dairy free soya drink which can be smoky cheese alternative, with with Alpro Cashew Original drink. alternative to single cream. used as an everyday alternative to milk. added calcium and vitamin B12. Tastes great melted on toast, pizza, jacket potato or in a toasty. [email protected] | WWW.THOMASRIDLEY.CO.UK | 22 WWW.THOMASRIDLEY.CO.UK | [email protected] BAKED EARTH FROZEN BANNISTERS FROZEN BANNISTERS FROZEN MINI BRIDOR FROZEN INF VEGAN LARGE FOLDED MINI VEGAN ARRABBIATA VEGAN MEDITERRANEAN RASPBERRY FILLED NAAN BREAD V POTATO SKINS V POTATO SKINS V VEGAN CROISSANTS 24 x 80g CODE: 06310 1 x 1.9kg CODE: 04900U 1 x 1.9kg CODE: 04901U 44 x 90g CODE: 06293 V A frozen, fully baked folded naan Frozen, oven baked mini potato skins Frozen, oven baked mini potato Frozen, ready to bake raspberry flatbread with kalonji seeds. which have a delicious spicy Arrabbiata skins which are filled with a roasted filled vegan criossants, as part of and mozzarella-style melt topping. pepper, olive, sundried tomato and the Bridor Baker Solution range. mozzarella-style melt topping. A pink sugar decoration is added for an easily identifiable taste.

COUNTRY RANGE FROZEN COUNTRY RANGE FROZEN COUNTRY RANGE D&D VEGAN GLUTEN, GLUTEN FREE VEGAN VEGAN FROZEN VEGAN SOYA AND DAIRY FREE SPICED ORANGE DESSERT 24 x 283g CODE: 06176 V SAUSAGE ROLLS V CHOCOLATE CHIPS 1 x 14ptn CODE: 07407 V Potato, swede, onion and meat- 66 x 130g CODE: 06178 1 x 1kg CODE: 03299 V Frozen, fully baked gluten free and free mince in a rich vegan gravy, all Uncooked, meat-free vegan Vegan gluten free, soya free vegan friendly dessert with a chocolate wrapped in a hand-crimped pastry sausage-style filling made with and dairy free dark chocolate ginger crumb base, a chocolate orange case and finished with a vegan glaze. soya protein wrapped in a vegan chips for baking and cooking. mousse with brownie pieces. glazed puff pastry.

DAIRY FREE PURE DALOON FROZEN DALOON FROZEN VEGAN DÉLIFRANCE FROZEN VEGAN SUNFLOWER GLAMORGAN VEGGIE PEA & MINT FALAFEL VEGAN BLUEBERRY SPREAD V SAUASAGE V 60 x 25g CODE: 03284 V FILLED CROISSANTS 1 x 500g CODE: 75023U 30 x 56g CODE: 24221 Frozen, part baked, falafel 48 x 100g CODE: 03208 V A 67% fat sunflower spread, A frozen, uncooked full parcels made with peas, spinach, Frozen, unbaked vegan croissants with a mild butter like taste flavoured meat free sausage chickpeas and flavoured with mint. which are filled with a sweet blueberry and Omega 3. made with onion, leek and filling. With a crunchy topping of brown cheese. Ideal for vegetarians. linseeds, yellow linseeds, sunflower,

poppy and a generous filling of blueberry filling.

ERLENBACHER FROZEN ESSENTIAL CUISINE VEGAN FLORA DAIRY FREE FLORA PROFESSIONAL VEGAN APPLE TART BEEF FLAVOUR STOCK MIX VEGAN SPREAD PLANT VEGAN 4 x 12ptn CODE: 02613U V 1 x 800g CODE: 21157U V 1 x 2kg CODE: 06283U V DOUBLE CREAM Frozen, fully baked shortcrust pastry This vegan stock mix is made with Containing absolutely no dairy, Flora 1 x 1ltr CODE: 06646U V base with apple filling and decorated the finest ingredients and will Dairy Free is packed full of flavour A non-dairy, plant based double with roasted and sliced almonds. produce the perfect stock every time. and still free from preservatives, cream alternative which is every artificial colours and flavours. bit as good as regular dairy cream.

FOOD HEAVEN WHIPPED FROZEN HIRATA VEGAN HANDMADE CAKE FROZEN HANDMADE CAKE VEGAN AEROSOL CREAM STEAMED BUNS GLUTEN FREE VEGAN FROZEN VEGAN BELGIAN 1 x 200ml CODE: 04793U V 2 x 30 CODE: 05693 V BLACKCURRANT CRUMBLE CHOCOLATE FUDGE CAKE This whipped cream is free from dairy, Traditional Asian style steamed 1 x 15 slices CODE: 02545 V 1 x 14ptn CODE: 03542 V lactose, gluten and soya which makes buns which are soft and pillow A vegan, gluten free slice sandwiching 3 layer vegan chocolate fudge cake it suitable for everyone. like. Fill with your choice of sweet a sticky blackcurrant jam between side masked with cocoa nibs and or savoury fillings. a shortcake base and crunchy oaty paddle design on top. STIR IT UP | PLANT BASED TREND REPORT BASED | PLANT UP STIR IT crumble. source of omega 3. omega of source This vegan mayo contains a good sandwiches, salads, dips and more. alternative which for is perfect your A gluten free vegan mayonnaise 20 x288g BASES 12 INCH PIZZA & VEGAN FREE GLUTEN FROZEN VENICE 15 x33g BARS CHOCOLATE SWISS HAZELNUT PRALINE VEGAN 108 RHYTHM 1 x2kg CATERING SAUSAGES FROZEN QUORN 6 x1kg SANDWICH FILLING MOROCCAN FALAFEL QUICKFILL CHILLED VEGAN 24 x88g EDAMAME BURGERS & QUINOA,BEETROOT VEGAN FROZEN PARAMOUNT 3 x20 INDIAN SNACK SELECTION VEGAN FREE GLUTEN MENUSERVE FROZEN 48 x65g ROLLS SAUSAGE UNBAKED VEGAN FROZEN KATERVEG 6 x270g MAYONNAISE HELLMANN'S VEGAN based, Moroccan flavouredsauce. from falafel pieces mixed into a tomato made been has which filling sandwich A vegan friendly Moroccan falafel pumpkin seeds & chilli. & edamame, with mushrooms, burgers made with quinoa, beetroot free gluten uncooked Frozen, from Menuserve. and vegan Indian snacks savoury free gluten frozen of A selection your delicious toppings. with topped be to ready bases pizza 12 inch frozen gluten free and vegan warming casserole. aclassic to added and up chopped or gravy, onion of lashings and mash creamy with served perfect Versatile meat free sausages are snack or light lunch. amid-morning as serve to rolls Frozen, unbaked vegan sausage praline oat and quinoa filling. dark chocolate coated bars with a Organic, gluten free, vegan swiss CODE: CODE: CODE: CODE: CODE: CODE: CODE: CODE: CODE: CODE: CODE: CODE: CODE: CODE: CODE: CODE: 05502 29112U 06248 01978 04695 03193 06644 07038 V V V V V V V V

the BBQ! steaks which on works perfectly Frozen, plant-based vegan 100% in plasticfree packaging. All are biscuits vegan and come 1 x1kg BITES CAULIFLOWER VEGAN BUFFALO FROZEN BEAN SQUEAKY 5 x2kg VEGAN NUGGETS FROZEN QUORN 8 x150g BACON SLICES FROZEN QUORN 1 x96 4CM ASSORTMENT CUPS VEGGIE PIDY VEGAN 20 x113.5g BASED BURGERS PLANT- VEGAN FROZEN MOVING MOUNTAINS 1 x1kg FLOUR GRAM CHICKPEA FREE GLUTEN SUPERFINE KTC 1 x100 PACKS MINI BISCUIT TWIN ASSORTED &PALMERS HUNTLEY 24 x100g STEAKS PLANT FROZENVIVERA VEGAN from mycroprotein. free bacon slices style made Frozen uncooked Quorn meat with a tomato dip. atomato with greens, root vegetable and serve Add these vegan to nuggets fresh number of health benefits. a provides flour, besan or flour bean known as chickpea flour, garbanzo grinding Channa Dall. Gram flour also gramflour Superfine obtained by most menus. vegan option which would suit Agreat chickpeas. with made bites cauliflower spicy Tasty, a cold savoury filling. savoury a cold Onion and Spinach and ideal with Grilled Carrot, Beetroot, of each 24 pieces pack: assortment this in Cups Veggie of kinds four are There you've ever had before. had ever you've burger veggie other any unlike taste plant-based burgers100% which CODE: CODE: CODE: CODE: CODE: CODE: CODE: CODE: CODE: CODE: CODE: CODE: CODE: CODE: CODE: CODE: FA0204 34157U 05891U 06089 01324 01166 05897 06811 V V V V V V

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6 x75cl MERLOT RED WINE PROUDLY VEGAN 35 x57g SAUSAGES BASED PLANT- VEGAN FROZEN MOVING MOUNTAINS 40 x45g SAUSAGES VEGAN FROZEN MCCARTNEY LINDA 1 x900g VEGAN TERRINE INNOVATE FROZEN 1 x2kg CATERING DIPPERS FROZEN QUORN alternative to regular sausages. free meat agreat are sausages soya protein. These succulent rehydrated textured made with Frozen, seasoned vegan sausages flavours of cherry and plum. and cherry of flavours Valle Central shows intense fruit Rich and Merlot fruity from Chile's Society. Vegan The by Registered and aroma as regular sausages. flavour authentic an have which All natural plant-based sausages to trap all the flavour in. flavour the all trap to measured and then cooked slowly using fresh carefully ingredients, A gluten free, vegan terrine made in a crispy batter. acrispy in from Quorn made with mycoprotein dippers free meat uncooked Frozen CODE: CODE: CODE: CODE: CODE: CODE: CODE: CODE: CODE: CODE: 13123U 06367 03617U 06813 06303 V V V V V

TOSTADAS you see included in this guide has afull WHITE WINE WHITE SAUVIGNON BLANC PROUDLY VEGAN 1 x500g VEGAN CHEESE CLASSIC MOZZARISELLA 1 x16ptn CHEESECAKE VEGAN SPECULOOS MADEMOISELLE FROZEN 8 x6 STYLE BUNS BRIOCHE SLICED VEGAN FROZEN KARA 1 x1kg CATERING MINCE FROZEN QUORN 6 x75cl of mouth-watering fresh lime. gooseberry, passion fruit and hints Blanc with tropical fruit flavours of andZesty refreshing Sauvignon Society. Vegan The by Registered and vegan burgers. delicious for meat, vegetarian top, golden aglazed with bun sweet soft baked fully Frozen, biscoffsauce. base and spiralled with speculoos made with a crisp speculoos biscuit A baked coconut vegan cheesecake mince made from mycroprotein. Frozen uncooked Quorn meat free mozzarella cheese. vegan alternative to fresh MozzaRisella is the perfect Visit Visit recipe availablerecipe for you to utilise. delicious dish Every single single Every www.stiritupmagazine.co.uk/ CODE: CODE: CODE: CODE: CODE: CODE: CODE: CODE: CODE: CODE: 06193 recipes 09139U 06366 02743 04703 V V

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STIR IT UP | PLANT BASED TREND REPORT 01359 271 071 | WWW.THOMASRIDLEY.CO.UK | 23 sources

• https://www.livekindly.co/millennials-raising-an-army-vegan-kids/ • https://www.plantbasednews.org/lifestyle/70-british-children- want-more-vegan-veggie-school-meals • https://www.supermarketperimeter.com/articles/4283-npd-plant- based-acceptance-varies-by-generation • https://plantbasedmag.com/over-3-million-plant-based-meals-to- be-served-in-uk-schools/ • https://leafychef.com/veganism-the-generation-gap/ • Deliveroo Report via Buzz.ie (2020) • Mintel Blog, COVID19 • https://www.theguardian.com/lifeandstyle/2019/sep/22/vegan- • https://www.forbes.com/sites/christinecarter/2017/10/29/the- college-menus-on-rise-as-students-return-to-universitys business-of-feeding-health-conscious-gen-z-and-alpha- children/#7bda21d6b280 • https://trulyexperiences.com/blog/rise-of-veganism-uk • https://www.supermarketperimeter.com/articles/4283-npd-plant- • https://www.plantbasednews.org/lifestyle/vegans-uk-care-homes- based-acceptance-varies-by-generation skyrockets-167-5-years • The Future of Plant-based Snapshot • https://www.independent.co.uk/life-style/food-and-drink/vegan- burgers-leon-veganuary-plant-based-meal-food-a9294046.html • Ubamarket • https://www.theguardian.com/food/2020/jan/17/almost-one-in-four- • Kantar FMCG food-products-launched-in-uk-in-2019-labelled-vegan • WGSN Coronavirus Food & Drink Change Accelerators, April 2020. • https://edition.cnn.com/2020/01/17/business/nestle-plant-based- • Attest consumer survey for The Vegan Society (n=1000 GB adults) sausage/index.html • Veganuary LinkQ – July 2019 • www.Marksdailyapple.com • https://worldin2019.economist.com/theyearofthevegan • MCA Food and Menu Trends 2019 • https://www.thetimes.co.uk/article/red-meat-sales-hit-as-800-000- • https://www.mintel.com/press-centre/food-and-drink/milking-the- people-go-vegetarian-kpz2k3xnz vegan-trend-a-quarter-23-of-brits-use-plant-based-milk • https://www.worldwildlife.org/industries/soy • https://www.theguardian.com/food/2020/jan/17/almost-one- in-four-food-products-launched-in-uk-in-2019-labelled-vegan • JWT’s Future 100 Report https://edition.cnn.com/2020/01/17/business/nestle-plant- • www.FAO.org based-sausage/index.html. • www.TotalFood.com • Source: Marksdailyapple.com • www.MIC.com • BBC News (19th March 2019) Artificial Meat: UK scientists crowing “bacon” in labs Did you know? Social media data gathered during Veganuary revealed Mexican was the most talked about cuisine in relation to the meat-free month, suggesting consumers are finding it one of the most appealing ways to embrace one of the hottest trends to hit the OOH sector in recent years. - Santa Maria