Innovate loves National Vegetarian Week

Innovate loves National Vegetarian Week

Once again, our kitchens surpassed themselves and brought us yet another fab feast of flavours, ideas and innovation in all things meat-free! A massive well done to our teams for really getting behind National Vegetarian Week.

At Innovate we run a competition across all our sites, where kitchens compete to produce the finest vegetarian fare. The standard is increasing with each competition, and this year we saw a record number of entries and some of the best and most creative ideas we have seen so far.

This month each of our teams received a mystery box and combining the ingredients with one of the 5-a-day food items, the challenge was on.

Our students are savvy on how their food choices can make a difference to animal welfare, their health and the environment around them. It’s also becoming easier too, with more interesting choices appearing in restaurants, cafes and on supermarket shelves.

This promotion once again demonstrates to all of our customers that with a little vision and creativity, vegetarian and vegan food can look and taste amazing.

Our triumphant teams this year were…

Monday – Westgate

Sticky orange baked panko cauliflower on forbidden rice.

Tuesday – Chatsmore

Crispy protein burrito – Mixed bean, black rice, prosociano cheese, spinach, sweetcorn and cranberry.

Wednesday – Oakbank

Black rice, roasted veg, houmous and mixed leaves in a spinach wrap, with beetroot custard, golden raisins, cranberries and cookie duo pot.

Thursday – Heath End

Cauliflower & potato curry served with black and white rice, spicy stuffed aubergines and wild rocket.

Friday – West Herts – Watford

Vegan polenta, orange and cranberry cake served with fresh berry compote, vegan chocolate and coconut mousse topped with homemade vegan cherry yogurt and chocolate shavings.

And our overall winner for the week was Sir William Borlase!

We all agreed that Gus and the team at Sir William Borlase delivered a consistent focus on the whole promo across the week and his menu (below) was innovative and inspiring, as well as tasty and visually appealing. Well done to you guys!

Monday

Brazilian vegetable xinxim (using wow butter) and 2 tone rice / Sweet & sour cauliflower / Crispy courgettes and prosociano cheese.

Tuesday

Vegan Croque Monsieur served with beetroot, orange and mixed leaf garnish / Chickpea and sweetcorn burger / Israeli vegetable sabich / Mixed roasted vegetable pizza.

Wednesday

Tofu and black rice salad with sweet & sour dressing / Red pepper houmous, mushroom and prosociano cheese baguette.

Thursday

Vegetable tapas made up of patatas bravas / Paprika cauliflower / Vegan cheese croquettas / Char-grilled garlic peppers / Aubergine and tomato vinaigrette / Potato tortilla / Salmorejo mini shot / Garlic mushrooms.

Friday

Apple, raisin and cranberry French toast strata pudding with pomegranate custard / Cranberry and golden raisin cake / Galatopita (Phyllo custard tart).

 

We also shared the images with our friends at Vegetarian Express, and they agreed that when it comes to education, our standards in all things veggie are second to none, so much so that next time around the winners will also have their recipes published on their client recipe portal… fame beckons!