Special Plant-based Issue 2022

The future of procurement.

Services. Systems. Expertise. Culture. www.pelicanprocurement.co.uk

Information. Innovation. Ideas.

2022 Special Edition.

Pi modules work together to help you create plant-based recipes and promote them to your customers

Pi's Piranha module will help you plan all your vegan and vegetarian recipes.

Piranha enables you to easily manage your vegetarian and vegan menu items, view full costs and any associated allergens.

Dishes that are identified as vegan or vegetarian in Piranha will be highlighted to your customers in the Food Checker Food Checker enables you to easily share allergen, nutrition and calorie information directly to your customers' smart phones.

Contact us on 01252 705 222 or hello@pelicanprocurement.co.uk to find out more

The Pelican Edge

The Plant-Based Issue

3

THE PLANT-BASED ISSUE CONTENTS ARTICLES

RECIPES

Providing the edge on plant-based dining

5

An introduction to the concept of plant-based food.

Pelican presents: Plant-based innovation event

9

Editor: Simona Hardy

Senior Marketing Manager at Pelican Designer: Nick Goodyear www.thenickwickpapers.com

Looking to expand your plant-based menu offering?

We are here to make it easy for you!

Our team of experts will share menu ideas, the latest innovations and source any specific products you need that are vegetarian or vegan friendly saving you lots of time!

Please contact us for more information on 01252 705214 or hello@pelicanprocurement.co.uk

Shrimp & pork pinakbet

15

Cottage pie

15

Spaghetti bolognese

16

Chilli-sin-carne

16

NoChicken Mexican burger

17

Mac & Ch**se Bomb

17

Vegan gyros

19

Jerk NoChicken curry with rice & peas

21

3&%&'*/*/( 5)& '00% 50 (0 ."3,&5 0/& .&"- "5 " 5*.& 8& 4063$& 4645"*/"#-& 1"$,"(*/( %&-*$*064 1-"/5 #"4&% */(3&%*&/54 50 130.05& " )&"-5): -*'&45:-& "/% " 104*5*7& 1-"/&5

'&5" 3"*/#08 83"1

4$"/ )&3& 50 4&& 5)& 3&45 0' 5)& 3"/(&

7&("/ #3&,,*& 105 '6-- 3"/(& */$-6%&4 #&55&3 #08-4 #&55&3 83"11&% #&55&3 #3&,,*& #&55&3 4/"$,&% '03 .03& */'03."5*0/ "#065 5)*4 3"/(& 1-&"4& $0/5"$5 )&--0!1&-*$"/130$63&.&/5 $0 6, 03 $"--

888 4*.1-:-6/$) $0 6,

The Pelican Edge

The Plant-Based Issue

PROVIDING THE EDGE ON PLANT-BASED DINING

5

Graham Coles, Procurement Director, Avendra Northern Europe

What is plant-based? And Why? We’ve all heard of vegetarian and vegan, perhaps pescatarian (a person who does not eat meat but does eat fish), but what is ‘plant based’ eating and how is it different to vegan? There’s no formal definition to ‘plant based’ but to most people it means principally eating plants (vegetables, fruits, legumes, nuts and seeds, and whole grains) and reducing one’s intake of animal products such as meat, fish, dairy and eggs.

There has been a significant shift towards plant-based diets over recent years. Research indicates that 5% of the global population were vegetarians and 3% vegan in 2018, and this continues to grow considerably. Movements such as Veganuary reported that over half a million people UK adults signed up for Veganugave up ary in 2021, compared eating meat to 400,000 in January suggest that reduc2020 (+46%, y-o-y), with ing meat consumpin 2020 more than 800 new vegan tion has a number of products launched. health benefits, whilst at the same time a diet which There are many reasons why is high in legumes, veggies, nuts, someone will choose to follow whole grains and fruit results in a a plant-based diet. Consumers significantly lower risk of chronic are increasingly choosing foods diseases including heart disease, for health reasons. Many reports hypertension, type 2 diabetes, cer-

20%

500K

Plant-based means food that comes from plants and doesn't include ingredients such as meat, fish, dairy and eggs.

tain types of cancer, and Alzheimer’s.

UK adults say they are vegan, vegetarian or flexitarian

Others may choose to reduce their meat consumption for environmental reasons. According to the United States Environmental Protection Agency (EPA), methane was the second largest contributor of Greenhouse Gas (GHG) emissions in 2018. Cows and sheep produce more methane gas than other farm animals, and this methane gas contributes to climate change. Animal farming also requires significantly more natural

new

VEGAN S E C I O H C

Meeting today’s customer demands for meat-free and plant-based alternatives

pAsties

Flavours from around the World VEGAn VEGAn VEGAn

VEGAn

new

Peppered Steak-Less Pasty 283g Bidfood: 80615 Case: 20 Brakes: 133948

Keralan, Cauliflower, Chi ckp & Onion Bhaji Pasty 283 ea g Bidfood: 61474 Case: 20 Brakes: 128209

Phat Butternut Squash, Spinach & Vegan Feta Pasty 283g Bidfood: 46015 Case: 20 Brakes: 130116

Bobotie Jackfruit Pasty 283g Bidfood: 40734 Case: 20 Brakes: N/A

pies

veGaN roll

VEGAn

VEGAn

new

Gluten frEe | VeGAN

Vegan

v

Friendly

Spicy Mexican Bean Veg an Roll 160g Bidfood: 04964 Case: 40 Brakes: 128206 ROLL

Spicy Cauliflower & Spinach Balti Pie 270g Bidfood: 70700 Case: 12 Brakes: 133949

pHat Vegan

v Suitable for Coeliacs

Friendly

Suitable for Vegans

180°C Simple to Bake Off

ContAct

hello@pelicanprocurement.co.uk

01252 705 214

Gluten Free | Vegan Mushr oom & Leek Pie 230g Bidfood: 55702 Case: 12 Brakes: N/A

Call for veGaNuary POS Pack

The Pelican Edge

The Plant-Based Issue

resources than in crop farming.

There is pressure to reduce these GHG emissions and to control the usage of resources, so agencies are encouraging environmentally conscious consumers to move away from meat consumption to the more sustainable plant-based diet.

39%

UK adults state they want to eat less meat

Others will follow a plantbased diet for animal welfare reasons.

Whatever the reasons, and whether the choice is to reduce meat consumption (for example ‘Meat Free Mondays’) or to eliminate animal products from your diet completely, nowadays it’s easier than ever to find alternatives. There are many meat replacement products available for those who prefer this type of product on their plate, whilst others will find they simply don’t miss the meat when the dishes available are so flavoursome and appetising. ​ or the foodservice industry this is F a topic you can’t afford to ignore. 1 in 4 dishes on UK menus are now labelled as vegan, vegetarian or as having a vegan alternative available. Consumers will continue to look for products which fit their lifestyle choices and they expect menus to include fantastic plant based options.

Is it more expensive to eat plant-based?

Whole-food, plant-based eating doesn’t necessarily need to be more expensive than a diet rich in meat and other animal products.

Whilst some of the specialist products are not cheap, consider that fresh produce goes a long way, and whole grains, potatoes, and beans are some of the most affordable bulk foods you can buy.

It is therefore entirely possible to create fantastic plant based menus on a budget.

Top 3 reasons for UK adults following a plant based diet: 46%

Health

45%

Ethical

38%

Environmental

Plant proteins A common question when considering a move to plant based eating is around how to get enough protein. There’s no reason to miss out on protein, here are three favourite protein-rich products which are versatile, hearty, and delicious.

Tofu has been an integral part of the Japanese diet for thousands of years. It’s essentially a simple curd made of soy beans, water, nigari (a sea vegetable) and a dash of salt. Once the water is squeezed out it becomes a solid block. Tofu has a mild almost inert flavour which means it can be used in savoury or sweet dishes.

Tempeh is a traditional plant-based protein that’s been a staple in many Southeast Asian dishes for hundreds of years. It’s made with fermented soy beans squeezed into blocks that can be sliced, diced, grated or blitzed. It has a deep, nutty, umami flavour, but will absorb other flavours readily. Its firm, chewy texture means it can be cooked in a variety of ways including pan frying, deep frying, baking or stewing.

Seitan is a very high protein product made from wheat gluten and originates from Indonesia.

A great alternative to soy based meat substitutes, chewy and fibrous, it has a mild meaty flavour.

7

Examples of foods enjoyed on a plant based diet ▶ Fruits: Apples, bananas, grapes, strawberries, citrus ▶ Vegetables: Peppers, corn, lettuce, spinach, kale, peas.

Root vegetables including potatoes, carrots, parsnips, sweet potatoes, beets ▶ Whole grains: Grains, cereals, and other starches in their whole form, such as quinoa, brown rice, millet, whole wheat, oats, barley. ▶ Legumes: Beans, lentils, pulses

25%

of dishes on UK menus now labelled as vegan, vegetarian or as having a vegan alternative

How can Pelican help with plantbased solutions?

We’ve been collaborating with suppliers to get insight into their product ranges and the availability of plant products, from everyday items such as whole grains, to more specialist ingredients like seitan and oak milks. We can also guide you to some amazing vegan desserts, tried and tested!

Please contact us for more information on 01252 705214 or hello@pelicanprocurement.co.uk

We are here to help.

ua

! in 2 02 EW 2 N ry

n Ja

*

Delicious and healthier lentil and chickpea crisps in plastic-free bags www.sourceoftheearth.co.uk

Email: hello@pelicanprocurement.co.uk Call: 01252 705 214

The Pelican Edge

The Plant-Based Issue

PELICAN PRESENTS:

PLANT-BASED INNOVATION EVENT Pelican hosted a live food innovation event at our Farnborough development kitchen, ensuring our team could experience the latest ideas in plant-based eating something we’d like to share with you here.

As eating a vegan diet is seen as a great way to reduce environmental impact, more and more customers are asking hospitality businesses for vegan or meat-free options and food solutions.

The Veganuary event is now supported by more than half a million people - with participants from 200 countries – creating a global mass movement championing compassionate food choices that support healthy eating, animal welfare and protecting the planet.

Pelican teams have been proudly supporting clients for several years, not only sourcing suitable products but also assisting in setting-up dedicated vegan retail shops. As flexitarian, vegetarian and vegan diets are on the rise, new plant-based and meatfree innovative products are arriving on the market. And to see the latest developments, our procurement team organised a live cookery demo with several leading suppliers. The Pelican team members arrived with empty stomachs to take part in serious tasting sessions of new plant-based dishes.

Turn the page to discover the ideas each supplier presented

George Lywood, Category & Supply Chain Manager

9

FOR PERFECT PLANT-BASED DISHES

DISCOVER SIMPLE INGREDIENT SWAPS & RECIPE INSPIRATION FOR YOUR PLANT-BASED MENU: UFS.COM/PLANTBASED TO FIND OUT MORE: Email: hello@pelicanprocurement.co.uk | Call: 01252 705 214

The Pelican Edge

The Plant-Based Issue

11

First up was Unilever presenting their Vegetarian Butcher range.

On the menu was ...

Loaded Burger A soft brioche bun with The Vegetarian Butcher Raw Burger, fig jam, truffle vegan mayo and crispy onions.

Dirty Plant Dog The Vegetarian Butcher NoHot Dog, smothered in mac and cheeze, with mushroom bacon and pickled onions.

Asian NoChicken Bao Buns Ginger and chilli glazed The Vegetarian Butcher NoChicken filled steamed buns with pickles and miso mayo.

Bombay Burritos Keema matar and kolkata style The Vegetarian Butcher NoChicken chunks and lightly spiced The Vegetarian Butcher NoMince, both served with pilaf style rice, green pea relish and coconut yoghurt.

Unilever explained that their research revealed that people didn’t want to feel they were missing out on great dining experiences, they still wanted the dirty fries, burgers and hotdogs even if they were eating plant based. So The Vegetarian Butcher range was born.

Would it pass the test? Well, here’s the verdict:

During the demonstration we learned of the added benefits of improved cooking yields compared to say beef mince where you’ll lose 20% during the cooking process.

But at the end of the day, it comes down to the taste and quality.

Mia Westwood commented: “I’m coming away from this event feeling inspired. The range and quality of products showcased today by Unilever has been so impressive and I’ll absolutely be sharing these solutions and ideas with our customers.”

Julia Hemsley said: “I couldn’t even tell that the hotdog wasn’t an actual meat product. The flavour really hit the mark. Perhaps more impressive was the texture – it had a really great ‘snap’ to it!”

VEGANUARY Our

#1

Veganuary stat is...

23%

of people decided to STAY vegan after Veganuary because it was "easier than expected"

So why not give it a try yourself?

Reynolds can support you with your Veganuary plans in a variety of ways...

ORD

ERS

Your onestop for A shop LL yo ur ch illed good s!

RECIPE ION INSPIRAT

E ALL TH T LATES & TS INSIGH DS TREN

@ReynoldsFood

Get more out of your produce supplier this Veganuary email: hello@pelicanprocurement.co.uk or call: 01252 705 214

The Pelican Edge

The Plant-Based Issue

13

The next cookery demonstration came from Reynolds who proved to us that flavour certainly doesn’t need to be sacrificed when removing traditional meat and dairy products from your dining.

The menu here was …

Pulled Mushroom Taco Pulled oyster mushrooms, refried beans, pickled red onion, guacamole, blue corn tortilla and baby coriander.

Cauliflower Pizza A cauliflower pizza base, topped with a fresh raw tomato sauce, olives, vegan mozzarella and crispy cauliflower leaves.

Protein Rich Guacamole Avocado, edamame beans, onion, coriander and lime juice.

Served with corn crisps.

Reynolds are incredibly passionate about taking readily available seasonal produce and adding that little bit of ‘je ne sais quoi’ to create innovative and stand-out dishes which you can’t help but think ‘how

did they do that?!’ But that’s the best part; whilst their dishes look and taste incredible, they apply relatively simple techniques whereby they make the produce do all the hard work. They combine the natural flavour and nutritional profiles of their ingredients to elevate each dish. Moreover, Reynolds champion the philosophy of zero waste and sustainability by incorporating parts of each ingredient which many would ordinarily assume to be redundant when creating a dish.

Denise Davis said: “I was really impressed by the products Reynolds shared with us. The focus of their dishes extended beyond simply being plant-based. They also addressed important issues such as enhanced nutrition, through their proteinrich guacamole and tackling food wastage, through their cauliflower pizza which used the whole cauliflower – including the leaves which people often throw out!”

Matt Hawkins said: “The cookery demonstration from Reynolds really highlighted how you can take readily available seasonal produce and give it that ‘wow’ factor by applying some innovative, but simple, techniques.”

14

The Plant-Based Issue

The Pelican Edge

So, what did we learn?

If we hadn’t already been convinced, our friends from Vegetarian Express showed us that even the most indulgent desserts can be made incredible by sticking to plant-based ingredients - even sticky toffee pudding with ice cream!

Vegetarian Express provided a wide selection of delicious desserts. This ranged from a more traditional and seasonal option – their Christmas pudding - to more year-round crowd pleasers such as their chocolate tart and sticky toffee pudding. For those who didn’t have room for much more after the fantastic dishes served up by Unilever and Reynolds, there was also an assortment of vegan ice creams to choose from.

After all, there’s always room for ice cream, isn’t there?!

Bal Mahal said: “What really struck me about the desserts from Vegetarian Express was how their range has a really premium look and quality but are so simple to prepare and serve; whether that be simply defrosting or a short steam before being ready to serve.”

Stuart Chapman said: “Today has been a real eye-opener for me. I’ve always thought that a prerequisite of indulgent desserts is that they must include dairy to deliver on flavour and texture. I’m pleased to say that today has proven me wrong. Every single dessert I tried today exceeded my expectations and I thought the vegan ice creams were out of this world!”

It’s fair to say we know that plantbased dining does not equal boring!

The difference in the quality of these ingredients now compared to even five years ago is light-years.

Whether menu items include a meat replacement product or simply rely on the other ingredients shining, the dining experience is one which can deliver incredible levels of satisfaction whilst also providing the added benefits around health and sustainability.

It was pleasing to see how Unilever and Reynolds adopted different styles when performing their demonstrations. But these styles were not conflicting.

Instead, they complemented one another perfectly, allowing us to understand the different solutions our supply partners have available.

Whilst Unilever focused on meat replacement products, Reynolds concentrated on seasonal produce.

Whilst adopting a plant-based diet is no longer just a trend, people will always have a preference as to how they embark on this journey. This event covered a fantastic breadth of the different solutions available to us, as consumers and if you pardon the pun, will be good ‘food for thought’ for us to take away and move forwards.

It was a fantastic day with some of our supply partners and our teams and we look forward to hosting more events to showcase different products and suppliers throughout 2022. If this is something you’re interested in, why not give us a call to find out more and we’d love for you to join us.

“Thanks so much for inviting me to the plant-based food demonstration last Wednesday. I really enjoyed it and found the ideas very useful and I will definitely be featuring them on my menu in the future. Please count me in for any future events, it’s so nice to meet all the Pelican Team”.

Looking for plan-based menu ideas?

Libby Lewis, Catering Manager at Priory School

We are here to help.

Contact us on 01252 705214 or hello@pelicanprocurement.co.uk

The Pelican Edge

The Plant-Based Issue

15

PLANT-BASED RECIPES To provide you with some ideas and inspiration on how to bring your menus to life with tasty plant based options, here are some recipes for some traditional and fresh dishes. Many of the ingredients are readily available from your suppliers, and of course you can add your own twist on these. If you need help finding any of the specialist ingredients please contact us at hello@pelicanprocurement.co.uk and we’ll be happy to connect you with the supply partners we’ve worked with throughout this publication.

SHRIMP & PORK PINAKBET

Recipe by

INGREDIENTS - SERVES 4 ▶ 200g Zeastar Shrimpz

▶ 10 okra pods

▶ 200g Omnipork plant based mince meat style

▶ 1 red pepper, deseeded & chopped

▶ 1 onion, finely diced

▶ 100g runner beans, chopped

▶ 4 garlic cloves, finely diced

▶ 5g Korean red pepper flakes

▶ 1 small aubergine, diced

▶ 4 plum tomatoes Zeastar Shrimpz may contain traces of Celery, Eggs, Milk & Sesame.

METHOD 1. Sweat onion and garlic in a pan with a little oil. Add Omnipork and cook for 5 minutes until liquid has evaporated.

2. Add remaining vegetables and 200ml water. Cook for 15 minutes until aubergine and peppers have softened.

3. Add Shrimpz and season with salt then cook for 3 minutes.

4. Serve with red pepper flakes on top.

Recipe by

COTTAGE PIE INGREDIENTS - SERVES 10 ▶ 50ml rapeseed oil

▶ 800g TVB NoMince

▶ 500g onions, diced ▶ 400g carrots, diced

▶ 100g Knorr Professional Gravy Granules

▶ 1g dried thyme

▶ 100g frozen peas

▶ 30g tomato puree

▶ 10 portions mash potato

▶ 900ml vegetable stock METHOD 1. Sweat the onion, carrots and thyme for 5 minutes then add the tomato puree and cook for 2 minutes more.

2. Pour in the vegetable stock, bring to the boil then reduce the heat and simmer for 15 minutes then add in the TVB NoMince and simmer for another 10 minutes.

3. Add the Knorr Professional gravy Granules to thicken then remove from the heat and stir in the peas.

4. Spoon into an oven dish and top with the mash. Bake for 20-25 minutes or until slightly golden and thoroughly hot.

16

The Plant-Based Issue

The Pelican Edge

RECIPES

SPAGHETTI BOLOGNESE

Recipe by

INGREDIENTS - SERVES 10 ▶ 1L KNORR Tomato & Basil Concentrated Sauce

▶ 3g KNORR Professional Mixed Herbs Puree

▶ 750g The Vegetarian Butcher NoMince

▶ 750g KNORR Pasta Spaghetti (raw weight)

▶ 15g KNORR Professional Garlic Puree

▶ 15g basil

▶ 250g button mushrooms, sliced

▶ 50ml olive oil

▶ 300g onions, diced

▶ 3g salt

▶ 150g vegan cheese

▶ 800ml water METHOD Bolognese: 1. Finely dice onion and mushrooms. Heat a suitable pan and sweat the onions for 10 minutes. Add ‘The Vegetarian Butcher NoMince and diced mushrooms, cook for 5 minutes.

2. Add boiling water, KNORR Tomato and Basil concentrated sauce, KNORR Professional garlic puree, KNORR Professional Mixed Herbs Puree.

Simmer for 10 minutes.

Spaghetti: Into a large pan with boiling salted water add spaghetti, stir and cook for 10 minutes until al dente. Drain and toss in olive oil.

Finish and serve: Divide spaghetti into bowls, top with Bolognese, Grate over Vegan Hard Cheese, and finely sliced basil.

Recipe by

CHILLI-SIN-CARNE INGREDIENTS - SERVES 10 ▶ 50ml rapeseed oil

▶ 1g black pepper

▶ 375g onions, diced

▶ 10g chilli powder

▶ 10g green chillies, sliced

▶ 1kg chopped tomatoes - blended

▶ 20g Knorr Professional Garlic Puree

▶ 1ltr vegetable stock

▶ 20g ground cumin

▶ 300g kidney beans - tinned

▶ 1g oregano

▶ 800g TVB NoMince

▶ 60g tomato puree METHOD 1. Sweat the onion and chilli for 5 minutes then add the spices and garlic and cook for 2 minutes more.

2. Add the tomato puree and cook for 2 minutes then pour in the tomatoes and vegetable stock.

3. Bring to the boil then reduce the heat and simmer for 20 minutes then add in the kidney beans and TVB NoMince.

4. Simmer for a further 10 minutes, check the seasoning and serve.

The Pelican Edge

The Plant-Based Issue

17

RECIPES

NOCHICKEN MEXICAN BURGER

Recipe by

INGREDIENTS - SERVES 10 ▶ 800g The Vegetarian Butcher NoChicken Burger 2.4kg

▶ 10g coriander

▶ 200ml Hellmann’s Vegan Mayo 2.6L

▶ 75ml red wine vinegar

▶ 5g KNORR Professional Mixed Chilli Puree 750g

▶ 2pc avocado

▶ 10g KNORR Professional Garlic Puree 750g

▶ 300g red onions

▶ 10pc hamburger buns ▶ 300g orange tomato ▶ 30g sliced jalapenos in brine (drained weight)

▶ 25ml olive oil

▶ 20g demerara sugar ▶ 75g rocket ▶ 100g lollo biondo ▶ 2g seasoning (salt+pepper)

METHOD 1. Salsa: Dice the tomatoes, red onion and jalepeno. Mix with KNORR Garlic Puree, KNORR Mixed Chilli Puree, red wine vinegar, olive oil and coriander.

Taste and season if needed.

2. Pickled onions: Heat red wine vinegar and demerara sugar in pan to boil.

Add fine sliced red onions and chill. Leave to infuse for at least 24 hours.

3. Burger: Brush The Vegetarian Butcher’ NoChicken Burgers with oil and grill on hot plate for about 3 minutes both sides till cooked. Slice the buns in half, toast briefly and spread with HELLMAN’S Vegan Mayo on the bottom half. Top bun base with washed oakleaf lettuce, cooked Burger, salsa, smashed avocado, pickled onions and bun lid.

Recipe by

MAC & CH**SE BOMB INGREDIENTS - SERVES 4 ▶ 200g Violife Cheddar Flavour block

▶ 750ml oat milk

▶ 200g Violife Epic Mature Cheddar Flavour block

▶ Freshly ground pepper ▶ Fresh chives, chopped

▶ 200g Violife Original Flavour Grated ▶ 250g pasta shells METHOD 1. In a deep roasting dish place Violife Cheddar flavour block and Violife EPIC Mature Cheddar flavour block.

2. Top with the pasta shells and the oat milk, freshly ground pepper and Violife grated Original. Make sure all the pasta shells are covered with oat milk and place in a preheated oven at 200°C for 35 minutes.

3. Remove from the oven and stir well, until everything has melted nicely.

4. Serve warm with some sprinkled chives on top and enjoy!

EMBRACE THE

VEGAN

OPPORTUNITY 100% Vegan

cheese alternatives are trusted by Vegans and can be enjoyed by

EVERYONE

Learn more at

upfieldprofessional.com

Email: hello@pelicanprocurement.co.uk Call: 01252 705 214

The Pelican Edge

The Plant-Based Issue

19

RECIPES

VEGAN GYROS INGREDIENTS - MAKES 4

METHOD

For the jackfruit gyros:

For the tzatziki sauce:

Jackfruit gyros:

▶ 1 tin of jackfruit

▶ 150g Violife Creamy Original

1. Drain the jackfruit and cut into chunks. In a medium pan heat up olive oil, add the onion until soft for 3-5 minutes and then add the garlic for a further 2 mins.

▶ 4 tbsp olive oil ▶ 1 medium red onion, finely diced

▶ 2 small garlic cloves

▶ 2 garlic cloves, finely diced

▶ 2 tsp apple cider vinegar

▶ 1/8 tsp ground cloves ▶ ¼ tsp ground cinnamon ▶ ½ tsp ground cumin ▶ 2 tsp dry oregano ▶ 2 tbsp tomato paste ▶ 4 tbsp soy sauce ▶ 2 tbsp maple syrup ▶ ¼ tsp pepper

▶ 2 tbsp lemon juice ▶ 1 cucumber, grated and sieved ▶ 1 tbsp extra virgin olive oil ▶ Salt & pepper to taste To serve: ▶ 4 large pita breads ▶ handful of sweet cherry tomatoes, quartered ▶ 1 small red onion, finely sliced ▶ 3 tbsp of parsley, chopped ▶ A drizzle of olive oil ▶ Potato fries to serve

2. Add ground cloves, cinnamon, cumin, and oregano to the onion-garlic mixture and stir until fragrant. Mix in the tomato paste. Add the jackfruit with the soy sauce and maple syrup and stir to combine. Season with pepper. Simmer for 10 minutes and set aside.

3. Spread the jackfruit on a lined baking tray and place in a preheated oven on grill at 180°C for 5-10 minutes, until the jackfruit becomes a little browned around the edges.

Tzatziki sauce: Add all ingredients in a large bowl and mix well to combine.

Assemble: Warm the pita breads in the oven for 2 minutes, spread with a generous amount of tzatziki sauce, top with tomatoes, onion, fried potatoes, jackfruit and some parsley and roll the pita gently securing it with baking paper and string. Serve with extra fries!

Recipe by

BRAKES

BIDFOOD

BRAKES

BIDFOOD

A5895

A111651

A111651

A22212

CERTIFIED BY THE VEGAN SOCIETY Email: hello@pelicanprocurement.co.uk Call: 01252 705 214

W W W. P R E M I E R F O O D S E R V I C E . C O . U K @PremierFoods_FS

PremierFoods_FS

@PremierFoodsFoodservice

The Pelican Edge

The Plant-Based Issue

21

RECIPES

JERK NOCHICKEN CURRY WITH RICE & PEAS INGREDIENTS - SERVES 10

METHOD ▶ 150g onions, diced

For the Jerk Curry:

▶ 400g sweet potato

▶ 100g Knorr Professional Jerk Paste

▶ 70g Knorr Professional Pataks Korma Paste

▶ 30g Knorr Professional Ginger Puree

1. Mix the Knorr Professional Pataks Korma Paste, ketchup and black pepper together then pour over the NoChicken Chunks and sweet potato marinate for 15 minutes.

▶ 50g tomato ketchup ▶ 2g cracked black pepper

▶ 30g Knorr Professional Garlic Puree

▶ 500ml water

▶ 350g mixed peppers

▶ 5g Knorr Concentrated Vegetable Bouillon

▶ 300g rice

▶ 400g tinned tomatoes

▶ 300ml coconut milk

▶ 50ml rapeseed oil

▶ 300ml water

▶ 150g mixed peppers, diced

▶ 5g thyme

▶ 800g TVB NoChicken Chunks

Recipe by

▶ 300g kidney beans

2. Sweat the onions and half the peppers for 5 minutes then pour in the water, tomatoes, Knorr bouillon and Knorr Jerk paste. Bring to the boil then simmer for 10 minutes then remove from the heat and blend until smooth.

3. Roast the marinated NoChicken Chunks and sweet potato for 10 minutes until slightly golden then add to the sauce along with the Knorr Ginger & Garlic puree and the remaining peppers. Simmer for another 15 minutes or until the vegetables are soft.

For the Rice & Peas: Wash the rice until the water runs clear then pour into a saucepan along with the water and coconut milk. Add the thyme then bring to the boil. Pour in the kidney beans then reduce the heat and simmer for 20 minutes or until the rice is cooked (add more water if reducing too quickly).

Stock the fuLl fRienDlY raNgE