This website use cookies and similar technologies to improve the site and to provide customised content and advertising. By using this site, you agree to this use. To learn more, including how to change your cookie settings, please view our Cookie Policy
Pocketmags Digital Magazines
US
Pocketmags Digital Magazines

News pages

Rounding up the latest plant based food, health and product news

Catering company supply vegan meals to UK hospitals

100 UK hospitals are going to be including vegan options on their menus for patients, following catering company Anglia Crown including it on their menus. The meals are registered with The Vegan Society, and they believe that the new meals “have the potential to influence the inclusivity, sustainability and nutritional quality of menus across the UK.”

Heather Russell, dietician at The Vegan Society said: “We are pleased Anglia Crown are so enthusiastic about providing nutritious food that can be enjoyed by vegans and non-vegans alike. The Vegan Trademark is a beacon to catering services looking to enhance their vegan offerings. I enjoyed talking to Anglia Crown about creating nourishing vegan options, and I hope that other manufacturers will be inspired to develop their vegan ranges too.” The dishes that are suitable for vegans are a butternut squash curry, Moroccan vegetable tagine and a pasta peperonata, however the hospitals which this food is available in has not been confirmed.

TGI Fridays introduce first vegan dishes

The restaurant chain TGI Fridays are launching their first vegan menu, jumping on the veganism trend and making their food available to a wider audience. Dishes in the new menu include Smoked Tomato Bruschetta, Avocado Houmous, Roasted Veg Alfredo Pasta, Garlic Vegetable Fajitas and vegan garlic bread. A spokesperson for the brand said: “This is vegan food, but not as you know it, with Fridays putting its own spin an famous flavours on the vegan trend.”

The new dishes are available now on their menus around the country. The expansion of vegan food has also been happening in the US, with the chain adding The Beyond Burger to their menu in selected locations.

READ MORE
Purchase options below
Find the complete article and many more in this issue of PlantBased - June 2018
If you own the issue, Login to read the full article now.
Single Issue - June 2018
$3.99
Or 399 points
Annual Digital Subscription
Only $ 2.25 per issue
SAVE
44%
$26.99
Or 2699 points
6 Month Digital Subscription
Only $ 2.83 per issue
SAVE
29%
$16.99
Or 1699 points
Monthly Digital Subscription
Only $ 3.99 per issue
$3.99
Or 399 points

View Issues

About PlantBased

As we sat down this month to decide on our main theme for the June issue, we came to a quick decision that the arrival of summer must mean that it was time for a salads feature — something of an easy decision. Nonetheless, the debate that then ensued on what actually constitutes a salad left PBHQ far more divided. Should we still call a dish with grains and pulses and tofu and fruit and other obscure ingredients a salad, or should the name salad simply be reserved for the more traditional lettuce-tomato-dressing set up? Is it okay to get experimental when tackling a salad dish, rather than limiting yourself to the restricted old school definition of a salad? Facetious questions, yes. But if you’re anything like us, you may be feeling just as ardent in your views. Wherever you sit in the great salad debate, we should have something for you, head straight to for more. Let’s talk summer holidays! We’ve been compiling some amazing retreats that offer a relaxing atmosphere, serve dishes that are healthy and will leave you feeling refreshed and ready to tackle whatever life has to throw at you. Take a read and let your imagination run wild. And finally, if you’re keen to find new ways to not only get your children thinking about food and nutrition, but also get them involved with cooking in the kitchen, see how our talented young chefs Ruby and Faith got on in the PlantBased Kitchen recently. Plus, don’t miss our selection of child-friendly recipes, geared up to impress the whole family.