It’s not exactly controversial to suggest that pubs making the effort to offer fresh and interesting plant-based dishes during January should consider carrying on throughout the rest of the year. Most operators now include a choice of vegetarian and vegan dishes on the menu permanently, and the quality and availability of ingredients and ready-made products has greatly improved over the past few years.

Even so, New Year is a good time to review and refresh all aspects of the menu, and it’s very clear that consumers’ expectations of plant-based dishes will only increase further. More people than ever are cutting back on meat, choosing vegan and vegetarian options and looking for healthier and more sustainable menu options. 

One challenge for pubs is that such dishes have to meet the same expectations consumers have for any pub food when they eat out. From a pub snack and a pint, to a Sunday roast with all the trimmings, it has to be tasty, satisfying and worth making the extra effort to go out for.

For example, one trend identified by recent research by CGA, into dining out, was interest in ‘vegan junk food’. Food that captures the joy of picking up a burger or spicy chicken wing, but without the meat. A home-made beetroot burger on the menu will tick the boxes for many customers looking for meat-free indulgence:   
https://www.oliverkayproduce.co.uk/food-info/seasonal-recipes-ideas/315-beetroot-burger

For a different take on chicken wings, seitan, a chunky wheat protein, is a way to deliver the flavours and textures of fast food without the meat. These seitan hot wings provide an ideal bar snack, or work as part of a sharing platter:
https://www.oliverkayproduce.co.uk/food-info/seasonal-recipes-ideas/262-seitan 

As a healthier and more colourful alternative to a standard bagged snack, making crisps out of red and green kale makes a real talking point, and these can be offered with a variety of dips and seasonings.
https://www.oliverkayproduce.co.uk/food-info/seasonal-recipes-ideas/291-red-and-green-kale-crisps

For real pub comfort food, this rich hearty vegan pie has featured in Menu Matters before, but since it’s one of the most popular recipes, as well as being simple to make and almost as popular with carnivores as it is with vegans, it’s worth revisiting:    
https://www.oliverkayproduce.co.uk/food-info/seasonal-recipes-ideas/250-vegan-pie

For something a little lighter, but still very satisfying as part of a lunchtime or brunch menu, a pressed mushroom steak with scrambled tofu captures all the textures of a standard steak and eggs dish:  
https://www.oliverkayproduce.co.uk/food-info/seasonal-recipes-ideas/123-mushrooms/346-mushroom-steak

For more ideas and recipes covering a broad range of consumer eating out trends for 2022 menu planning, pubs can access the ‘A Fresh Approach programme’ at www.bidfresh.co.uk/fresh-approach.html