The group’s director of food, Robbie Lorraine, has started work on the new meals after the Grazing Catering’s direct requests for vegan increased month-on-month.
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’.
Some dishes will use the London-based firm’s in-house produced seitan- a meat substitute made from wheat, gluten and nutritional yeast.
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.”