More and more people are joining to follow or take a vegetarian or vegan diet. Either due to the fact of not eating animals, due to food intolerances, such as shellfish or lactose, or because they consider that it is the best option to lead a healthy life. For this reason, the sectors of hotels, restaurants and catering They have to be up to par and facilitate their business menus with this type of food. Now, thanks to the vegan guide HORECA they have it much easier. Do you want to know what it is like and what it offers to the owners of these businesses to adapt to the demand for vegan public?
The keys to the new HORECA vegan guide
The vegan organization Alma Animal Foundation and the cook Virginia García have been the pioneers who have decided to create the vegan guide HORECA. This consists of a kind of manual for members of the restoration, hotel and catering (HORECA) to learn how to expand and how to reconvert their menus to adapt them to the increasingly demanding and frequent public. vegetarian and vegan.
Thanks to the first vegan guide for this sector you can know, for example, how convert traditional dishes made with meat in recipes without it or learn about new ingredients from the plant world. And thus improve the gastronomic offer both for people who never consume food of animal origin and for those who want to reduce it or simply want to enjoy certain vegan dishes.
Easy to read and understand, these short instructions also explain the many economic benefits that can be obtained. In addition to the major sustainability, inclusiveness and recognition that the restaurant acquires for having values that are on the rise, in relation to the care of the environment and animal welfare. Also, this helpful guide can be free download, easily and conveniently online, although if someone prefers it, they can request it in physical format to have it at home or at their premises.
A very important fact that you should keep in mind is that it is made by experts in vegan lifestyle, including the creators, the Alma Animal foundation and Virginia García. In addition, the cook García is the author of the platform online creativegan.net and several cookbooks and cookbooks. Therefore, the guide speaks from knowledge and total experience.
Small changes to adapt to the present
The basis of this manual is found in making lifelong dishes but changing the ingredients of Animal origin by others of vegetable origin, that is to say "veganizing them". Some examples of this are "veganizing" the traditional Fideua, in which all you have to do is change the fish for seaweed to give it that flavor of the sea; or create a delicious Lasagna, but instead of meat, vegetables and vegetable béchamel. You can also substitute the meats of all dishes for tofu or textured soy and / or make the usual mayonnaise but without egg.
Likewise, there are useful tips, such as how to do the vegetable bechamel. A product that can accompany many of the dishes on any restaurant menu. In the vegan guide HORECA They explain that all you really have to do is change the milk of animal origin for milk from soybean or by vegetable margarine. A simple and straightforward step that can make hoteliers attract a much larger and wider audience and make huge profits on top of it.
It seems to us a useful resource, the most original and 100% practical, since it can solve many doubts and help bars, cafes, restaurants, hotels and other businesses, have a richest gastronomic offer for vegans, for vegetarians and for everyone. And, in addition, it is a fantastic idea so that lovers of vegetarian and vegan diets who like to eat well can enjoy their food anywhere or in Spain. And you, what do you think about the vegan guide HORECA? Would you be interested in going to a restaurant that you know has and that follows the steps in this manual?
