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Home-cooked 3-course Vegan Dinner

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Thai Samosas with Cashew & Coconut Cream

Wild Mushroom Ragout

Mandarin Orange Tarts


Pizza Hut UK Launches Dedicated Vegan Menu with Dessert

Anna Starostinetskaya wrote . . . . . . . . .

This week, Pizza Hut UK unveiled a dedicated vegan menu with a selection of appetizers, main dishes, sides, a dessert, and customizable meals at all of its 253 locations.

The new menu features two starters: Mini Corn on the Cob and Jack ‘N’ Roll baked rolls stuffed with barbecue jackfruit and Violife vegan cheese.

Four pizzas are featured on the dedicated vegan menu, with four crust options: Vegan Veggie, Vegan Margherita, jalapeño-spiced Vegan Hot ‘N’ Spicy Veg, and Vegan BBQ Jack ‘N’ Ch**se—all of which can be ordered as half and half pies.

Customers can also create their own pies using all vegan ingredients and choose vegan individual, sharing, or children’s meals with a combination of the menu items, which now include Cinnamon Bites for dessert and a selection of beverages.

In January, Pizza Hut UK added the vegan Jack ‘n’ Ch**se pizza to the menu for one month to celebrate Veganuary—and kept the option on the menu permanently after achieving a sales goal of 10,000 pies in several weeks.

“We’ve been proudly serving Vegan Pizza with Violife’s Vegan Ch**se since 2017,” Pizza Hut stated when announcing its new menu. “We’ve used your feedback to help design our new Vegan Menu.”

Source: Veg News

Popular Vegan Restaurant Is Launching a Classic Vegan Afternoon Tea in London, U.K.

London-based vegan eatery by CHLOE. is launching an British inspired afternoon tea including Tuna Salad, Egg Salad and Smoked Salmon sandwiches, Victoria Sponge, Carrot Cake and Scones, all of which are made using plant-based ingredients.

by CHLOE.’s afternoon tea menu will feature special plant-based twists of British classics like ‘Tuna’ Salad, ‘Egg’ Salad made with tofu and Smoked ‘Salmon’ made from marinated tomato filets in olive oil, seaweed and smoked chipotle.

To make the tuna salad, the eatery combines chickpeas, onion, lemon, parsley and capers, whilst the Egg Salad uses tofu to create the familiar creaminess where mayonnaise is typically added.

For a sweet ending, the afternoon tea will include a selection of mini cakes, cupcakes, scones made using special flours and are of course egg and butter-free!

The tea launches on March 7th at both UK locations and is priced at £20 per person with the option to add bubbles for £7.50.

Source: Vegan Food & Living

The following pictures shows some current offerings of vegan afternoon tea in the U.K.

Vegan Patisserie Challenge Adds Spice to World Pastry Cup in France

From Agence France-Presse . . . . . . . . .

Contestants at the World Pastry Cup in Lyon, France, this week had to wrestle with a challenge previously unthinkable in the country’s rich dessert history: it’s got to be vegan to take the cake.

Twenty-one countries took part in the final of a competition organised every two years, under the banner of the Lyon Gastronomy Fair.

Competitors had 10 hours to prepare a dessert based on chocolate and honey, a frozen dessert made of fruit, and one without any butter, cream, eggs or any animal product.

In addition the teams had to produce three sculptures, of chocolate, sugar and ice cream.

To the naked eye, none of the creations looked much different from classic cakes, even though they made use of soy milk, almond and hazelnuts, and plenty of fruit.

The British team offered an all-white dessert filled with a beetroot raspberry sorbet.

Egypt, meanwhile, produced a macaron by replacing the traditional airy egg whites with aquafaba, the water in which chickpeas have been cooked.

Not everyone was embracing the vegan concept, however.

“Butter and cream, that’s 100 per cent the pleasure of eating. I don’t know how to explain it – fat is good for your morale,” said Philippe Rigollot, a pastry chef based in Annecy, France, who won the contest in 2005.

Critics also say vegan desserts often end up too sugary, since there are no animal fats to soften the sweetness.

“To make up for the lack of eggs and other fats in the emulsions, candidates have been using carrageenans (edible seaweed extracts) or xanthan gum, a bacteria” used as a thickening agent, said Ludovic Mercier, a pastry chef from Geneva.

Malaysia’s enthusiastic team rose to the challenge, taking the prize with a meticulous crafting of monkeys dressed like Elvis.

Japan, one of the few teams to include a woman, took second place, followed by a visibly disappointed Italy.

France, as the current title holder, did not field a team this year, but it remains the pastry champion with eight world cups since the competition began 30 years ago.

“In 1989 pastry was out of style. People knew about Gaston Lenotre, but after that there really wasn’t anyone well known,” said Gabriel Paillasson, the cup’s founder.

But vegan patisserie is still a niche market in France and other Western nations, though many cooks point out that vegetable-based cakes have a long history in Asia.

Source: SCMP

UK Overtakes Germany to Become World’s Leader for Vegan Food Launches

The UK was the nation with the highest number of new vegan food products launched in 2018, toppling Germany from its number one spot, according to the Mintel Global New Products Database (GNPD)

From the UK at the forefront global vegan new product development to a sharp rise in UK meat-free consumption – all helped by the rise in popularity of initiatives like Veganuary – UK vegan new product development (NPD) is flourishing.

As many as one in six (16 per cent) food products launched in the UK in 2018 had a ‘vegan’ or ‘no animal ingredients’ claim, doubling from just 8 per cent in 2015, Mintel reveals.

According to the research, Germany has seen numbers of vegan food NPD drop, with the total share of food launches classified as ‘vegan’ falling from 15 per cent in 2017 to 13 per cent in 2018.

Overall, one in 10 (9 per cent) food products launched in Europe in 2018 had a vegan/no animal ingredients claim, doubling from 5 per cent in 2015.

Edward Bergen, global food and drinks analyst at Mintel said, “For a number of years Germany led the world for launches of vegan products. However, 2018 saw the UK take the helm. Germany has certainly plateaued, likely driven by a flooded market with little room to grow further.

“The UK, by contrast, has seen a huge promotion of vegan choices in restaurants and supermarkets. The most poignant of these is the expansion of supermarket own-label options with dedicated vegan ranges in mainstream stores. Additional space is also being freed up by UK supermarkets in the on-the-go aisles and small format stores to help promote vegan food and drink, making it easier for meat-eating consumers to try these new concepts out.

“Meanwhile, initiatives like Veganuary and meat-less Monday allow consumers to flirt with veganism without the long-term commitment.”

Source: Speciality Food magazine