Veganuary.. is it a 31 day challenge?

Veganuary… is it a 31 day challenge?

The plant-based movement has had a phenomenal influence on the hospitality industry. Flexitarian diets are on the rise and with the added help of the Veganuary campaign, it looks as if this lifestyle is here to stay.

In 2022, more than 629,000 people signed up for Veganuary and of those, 83% planned to make their temporary diet, permanent! With plant based firmly entrenched, it’s key for menus to make more than a gesture towards this movement and to embrace the potential for sales.

Not sure where to start? Have no fear, our creative development chef has all the knowledge to help you navigate a plant based menu this Veganuary and beyond.

Know your alternatives

First off, if you want to survive Veganuary, it is vital to know your alternatives. There are some great dairy substitutes that are easily available: various nuts, soy, coconut, pea protein, and even potato! Coconut and oat drinks in particular are gaining traction and make delicious dairy-free soft serve and gelato. They can impact recipe development as they tend to have less protein than diary (apart from soy) and if you want to learn more about how to create plant-based gelato, we’re running a special Gelato University course all about it, so book in. (28th February at Park Royal)

The eggcellent answer: Chickpeas!

Aquafaba also known as chickpea water can be used as an alternative to egg whites in the majority of recipes. This surprising substitution is due to the composition of the aquafaba, which contains carbohydrates, and proteins. Some recipe adjustment may be required but get the formulation correct and your desserts will be able to bind, thicken and even foam like they do with egg whites.  You could even play around with chickpeas in gelato or soft serve; when paired with ingredients such as bananas or chocolate, they can create a great texture.

Dessert ideas

As an absolute classic on a dessert menu, vegan chocolate brownies! Using aquafaba instead of eggs, vegan nut butter and dark chocolate, brownies are a great way to satisfy vegan sweet tooths.  Add some coconut gelato and that’s a plant based winner, right there.

For something a little different, try a mango tajin sorbet. We’re cheating a little as this dessert is already vegan, but it’s just too delicious not to share. The tajin trend is underway and what better way to hop on this spicy rollercoaster than with a mango tajin sorbet. Refreshing and surprising, with sweetness coming from the mangos and a kick of heat from the tajin, this is a delicious dessert for everyone to enjoy.

Join us for more plant based inspiration at our Gelato University on 28th February.