10th November 2020
November - World Vegan Month
The vegan movement is growing each year. According to ‘Pedpedia’, “Up from 150,000 in 2006, vegan statistics in 2018 in the UK clearly show that veganism is growing in popularity among Brits.
Part-time veganism is also on the rise. In 2019, 250,000 people pledged to go vegan as part of the Veganuary campaign. Although only 6% of people in Europe are vegans and vegetarians, with a share of 39%, the continent is the biggest market for substitute meat in the world. Other unlikely countries are turning vegan too. In 2016, the Chinese government issued dietary requirements to cut meat consumption by 50% by 2030.”
We asked our head chef how he’s adapted the kitchen for vegan requirements. He said the key is finding new vegan ingredients, providing a good range of choice on the menu, keeping meat-free tools separate and training the team on vegan ethos is key. If you’re planning a switch to veganism, what ingredients should you have in your kitchen? We think this list might help:
• Base your means on beans, rice or quinoa. It builds a firm foundation for dishes.
• Snack on nuts and fruits throughout the day to maintain energy levels.
• Investigate dairy substitutes for milk and cheese. Vegan cheese has come a long way in recent years.
• Go heavy on the leafy greens. They are packed full of nutrients. Eat raw or steam for the highest benefit. Also consider alternative greens like seaweed too.
• Use soy-based proteins. There a loads of meat substitutes made from soy on the market. They are often just as tasty as their warm-blooded counterparts.
• Chia seeds are packed with minerals. Sprinkle them on everything you can.
• Add nutritional yeast to dishes for extra health benefits.
Read more on our 'Kent food guide' blog
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