Need a great way to draw in business this summer? Try catering to a different crowd. Vegans and vegetarians need a place to eat just like everyone else. If you start to offer them a variety of dishes, they’ll appreciate it. Your place will become one of those rarities that cater to every kind of eater — so you’ll get every kind of eater lining up at your door.
Need some recipe ideas? We’ve got you covered. Read on to learn 5 simple vegan recipes which your customers will love.
1. Herbed Fettuccine with Raw Tomato and Caper Sauce
The chefs at The Food Network came up with this deliciously creamy vegan pasta dish.
For this one, break out your commercial kitchen equipment. You’ll need a good food processor.
- 1 lb. plum tomatoes, seeded
- ½ cup walnuts
- ¼ cup capers
- 1 lb. vegan fettuccine
- ½ cup basil
- ½ cup parsley
- 6 tbsp olive oil
- ½ cup mint
Cook the fettuccine until al-dente. While it’s on the stove, set aside a third of the tomatoes and the walnuts. Add all the other ingredients together in the food processor and blend until smooth. Toss the pasta, tomatoes, and walnuts together with the sauce. Voila!
2. Quick and Easy Make-Ahead Vegan Cheesecake
Your restaurant’s commercial refrigerators would be well-used for storing this cheesecake.
Allrecipes gives this quick and easy recipe:
- 12 oz soft tofu
- ½ cup sugar
- ½ cup soy milk
- 1 tbsp vanilla extract
- ¼ cup maple syrup
- Graham cracker crust
Blend everything together, then pour it into the graham cracker crust. Bake at 350 degrees for half an hour, then refrigerate. Yum!
3. Crispy and Crunchy Lentil Quesadillas
This recipe is inspired by Pinch of Yum. It’s texturally perfect:
- 1 cup brown lentils
- 1 cup brown rice
- 5 cups vegetable stock
- Flour tortillas
- Olive oil
- 28 oz canned tomatoes
Cook the lentils and rice in the vegetable stock, adding the tomatoes at the end. When the mixture cools, spoon a bit in between two tortillas. Fry on both sides until crispy and golden brown.
4. Creamy Vegan Summer Potato Salad
This potato salad uses avocado for creaminess, and it’s a delicious side dish:
- 5 lbs. potatoes
- 1 avocado
- 2 tbsp Dijon mustard
- Juice of 1 lemon
- 2 tbsp fresh dill
- 2 tbsp red onion, diced
Chop the potatoes into ½-inch cubes and cook until tender. Stir in with the avocado, dill, red onion and Dijon mustard.
You can store this in your under-counter fridge and be ready to whip it out at a moment’s notice.
Don’t have an under-counter fridge yet? Choose one from Beverage Air for easy storage and convenience.
5. Delicious Summertime Vegan Barbecued Tempeh
Nothing’s simpler than this barbecue:
- 8 oz tempeh
- 2 tbsp olive oil
- 2 tbsp soy sauce
- Optional barbecue sauce
First, you’ll want to cook the tempeh fully in simmering water, then slice it thinly into even pieces. Stir the oil and soy sauce together and brush it over the tempeh. Allow the tempeh 20 minutes to marinate.
Then, bake in a foil-lined pan at 375 degrees for 10-15 minutes. Top with barbecue sauce if desired.
When you cater to everyone, your restaurant will draw a great crowd and get a reputation boost in the process. Vegans can bring in their meat-eating friends, and everyone can get a meal that satisfies. So, hop on the (vegan) gravy train and get cooking.