This year’s Veganuary saw 60,000 people go vegan for the month of January marking a 260 per cent increase on the 2016 campaign.
Direct requests for vegan from Grazing customers have increased month-on-month in line with the ever-growing media attention for vegan and ‘free from’ dishes.
Robbie Lorraine, director of food at Grazing Catering, has started to create the innovative new vegan catalogue in the company’s new state of the art development kitchen, which opened last year.
Using cutting edge innovation, some of the recipes will feature in-house produced seitan - a meat substitute made from wheat, gluten and nutritional yeast.
New dishes include: hay smoked heritage carrots with toasted amaranth and dried cranberries; clay baked celeriac ‘steak’ with shaved truffles and grilled leeks; lentil and herb-crusted yellow courgette with green courgette spaghetti; and vegan fried ‘chicken’.
Sam Hurst, Grazing’s CEO, said: “One of our customers and a life-long vegan recently described menu as ‘the best vegan food I have ever eaten’.
“We’re putting the same passion and creativity for food into our vegan dishes as we do into all of our others – no more vegan options as an afterthought and a sad salad or plate of fruit!
“Of course, they are not just for vegans but anyone who wants to eat a bit less meat and dairy and enjoy more healthy options as part of a balanced diet.”