Food fortificationfor vegans

vegetarianforlife.org.uk

A comprehensive guide showing how touse vegan, dairy-free alternatives tofortify foods with calories and protein

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Introduction Most care chefs will be familiar withfortifying foods. Often dairy productsand whey protein powder are used.But fortifying foods for someone whois vegan, or with a milk allergy orlactose intolerance, may be a bit morechallenging, leaving chefs, and evendietitians stuck for alternatives. As theleading authority on nutrition andhealth advice for older vegans andvegetarians, Vegetarian for Life is hereto help.

This guide suggests a number ofvegan alternatives that can be used tofortify meals, as well as various fortifiedrecipes, drink, and snack ideas. Foreach recipe, we’ve included the calorieand protein content per serving.

Vegetarian for Lifeinfo@vegetarianforlife.org.uk0161 257 088783 Ducie Street, Manchester M1 2JQ

Vegetarian for Life is a charityregistered in England and Wales,number 1120687Company number 6294709 © Vegetarian for Life 2021

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ContentsIntroduction 2How to fortify foods for vegans 3Fortified snack ideas and drinks 4

RECIPES Light meals Scrambled tofu 5Seitan wraps 6Pea super soup 8Gram flour pancakes 9MainsLentil lasagne 10Crustless stuffing quiche 12Satay tofu 13Puddings Ginger cake 14Cashew nut cream 16Chocolate pots 17Eggless, creamless crème brûlée 18SnacksGiant peanut butter cups 19Protein balls 20Flapjacks 21Black bean dip 22DrinksBanana and peanut butter milkshake 23

Nutritional information calculated using Nutracheck v.8.9.1

FOODS TO FORTIFY VEGAN MEALS AND DRINKSFood Measure Energy (kcal) Protein (g)Soya protein powder 30g 116 27Pea protein powder 30g 107 23Gram (chickpea) flour 30g 106 7Almond nut butter 25g 163 6Peanut butter 25g 152 6Cashew nut butter 25g 165 5Higher protein soya yoghurt 125g 89 8Soya yoghurt 125g 63 5Creamed coconut 15g 105 1Oat cream 15ml 22 0.1Vegan cheese 30g 91 0Vegan mayonnaise 15g 66 0Cream cheese alternative 20g 48 0Syrup 15g 45 0Vegetable oil Teaspoon 25 0Dairy-free spread 5g 25 0Soya cream 15g 23 0

Adapted from Heather Russell, Dietitian, The Vegan Society

How to fortify foods• Dairy-free products such as vegan

butter, vegan cheese, plant milks,such as soya, and soya cream orcoconut cream are readily availablefrom wholesalers. Use as you woulddairy products, such as in mashedpotato, porridge, milky drinks,topping veg with butter, or cheesesauces.

• Stir gram flour into dishes; use it tomake high protein pancakes; quiches;or even a Spanish tortilla or omelette.

• Use silken tofu in various puddings,scrambled tofu, or to make aquiche/flan filling.

• Add protein powder to milkshakes,smoothies or soups to increaseprotein. Many varieties are availablesuch as soya, pea or hemp proteinpowder. Just ensure that it doesn’tcontain whey protein.

• Use peanut butter in milkshakes,flapjacks, or stir it into curries orsoups (but it will affect flavour).

• Use cashew nuts to make a white orcheese sauce or a cashew nutcream, packed with calories andprotein.

• Use vegan milk powder to fortifyplant milk.

Scrambled tofuA quick and easy protein-rich breakfast.Add extra calories by fortifying withvegan cream.326 kcal, 17.2g protein per serving. Serves 2Time to prepare 10 minutesTime to cook 20 minutes

l 1 tbsp olive oill ½ onion, finely choppedl 1 garlic clove, crushedl 1 tbsp white or gram flourl 120ml soya creaml 1 block tofu 200g/7oz, crumbled l Vegetables of choice such as

peppers, mushroom or tomatoes,finely chopped

l ½ tsp dried mixed herbsl ½ tsp turmericl 1 tsp Dijon mustard (or to taste)l Salt and freshly ground black

pepper to taste

1 Fry the onion and garlic on a lowheat until soft.2 Stir in the flour, followed by the soyacream. Stir well to get rid of lumps andcook for a minute or two.3 Add the tofu, vegetables of choice,herbs, turmeric and mustard and stirfor 5 minutes.4 Serve on vegan buttered toast,topped with fresh or dried herbs, andsalt and pepper to taste.

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Snack ideas • Peanut butter on toast.• Vegan cheese and crackers, or

vegan cheese on toast. • Hummus/bean dips.• Accidentally vegan biscuits (see

veganwomble.com to check forvegan-friendly brands).

• Fortified flapjacks with peanutbutter.

• Scone, jam, and soya, coconut orcashew nut cream.

• Cakes and other sweet treats.Check out Vegetarian for Life’sVegan Baking guide for more ideasor check what ready-madeproducts your wholesaler supplies.

• Bird’s custard powder is‘accidentally vegan’. Make up withplant milk and serve with apudding, or as a snack on its own.

• Vegan ice cream. Lots of veganbrands will be available from yourwholesaler.

Drinks • Hot chocolate – check that the

powder is suitable for vegans.Cadbury drinking chocolate is‘accidentally vegan’. Just make withsoya milk and it’s a great way toadd those extra calories. Pleasenote that Cadbury hot chocolateinstant is not suitable for vegansbecause it contains milk. Alwaysremember to double check thelabel. Galaxy also has a vegan hotchocolate powder.

• Vegan Horlicks – again just followthe instructions and make using aplant milk, such as soya.

• Milkshakes/smoothies – peanutbutter works well to add extracalories and protein. Or try addingsome vegan protein powder. Checkout the recipe on page 23 for aquick and easy fortified milkshakeoption. Try adding vegan ice cream,too, for those extra calories.

• Fruit juice.

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LIGHT MEALS

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Seitan wrapsIndulgent, vegan shawarma wraps,served with vegan mayo. For a quickeroption seitan can be bought ready-made. Seitan is a great, high-proteinoption. 421 kcal, 26.8g protein per serving(with vegan mayo). Serves 6 Time to prepare 25 minutesTime to cook 10 minutes

For the seitan stripsl 55g/scant 2oz tinned chickpeasl 2 tbsp nutritional yeast l 1 tsp garlic powderl 1 tsp onion powderl Pinch of cumin powderl Pinch of coriander powder l 1 tsp oreganol 1 tbsp soy saucel 2 tbsp tomato pastel 1 tsp smoked paprikal ½ tsp black pepperl 85ml/5¾ tbsp vegetable stockl 1 tsp Dijon mustard l ½ tsp liquid smoke (optional) l 150g/scant 5½oz vital wheat gluten

For the marinadel 2 tbsp soy saucel 1 tsp smoked paprika l 2 tbsp maple syrup l 1 tbsp tomato pastel 1 tbsp olive oil

For the shawarmal 6 pitta breads, flatbreads, or wrapsl Lettuce, shredded

l Tomato, slicedl Cucumber, sliced

To servel Vegan mayo, hummus or tzatziki

1 Add the chickpeas, nutritional yeast,powders, oregano, soy sauce, tomatopaste, paprika, pepper, vegetablestock, mustard and liquid smoke (ifusing) to a food processor and processuntil well mixed.2 Transfer to a mixing bowl and add thevital wheat gluten. Stir in, and thenknead with your hands until it goes fromsoft and sticky, to just starting to get firm.3 Flatten it on a work surface and pat itdown into the shape of a steak. Wrap itloosely in tin foil and place into asteamer, over boiling water, to steamfor around 20 minutes.4After steaming, remove from the foiland cut into thin strips (about 5mm thick).5 Mix the marinade ingredients. Put ina frying pan set over medium heat.Add the seitan strips and coat well inthe marinade.6 Fry the seitan in the marinade,turning it regularly, until all the piecesare nicely charred and crispy on theoutside. This will be a quick process –just a couple of minutes.7 Spread mayo or hummus onto theflatbreads, pittas or wraps. Addshredded lettuce and sliced cucumberand tomato, a few seitan strips, andfinish with a good dollop of the vegantzatziki (if using).

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LIGHT MEALS

Gram flour pancakesEasy, versatile high-protein pancakerecipe fortified with gram flour. Greatsnack topped with a simple sauce orvegan cheese, or works well with VfL’sMushroom Medley filling for a mainmeal*. 298 kcal, 8.8g protein per pancake. Serves 4–6 pancakes Time to prepare 5 minutes, plus 30minutes for batter to rest Time to cook 3 minutes per pancake

l 100g/3½oz plain flourl 100g/3½oz gram flourl 400ml/generous 1⁄₃ pint soya or

oat milkl 1 tbsp vegetable oill Pinch saltl A little extra oil for frying

1 In a large bowl, thoroughly mix all theingredients together. Set to one sidefor 30 minutes.2 In a non-stick frying pan, heat a littlevegetable oil. Add a ladle of batter,tilting the pan to get an evendistribution.3 After 2 minutes gently turn andcontinue to cook for another minute.4 Transfer to a plate and keep warmwhile cooking the remaining pancakes.5 To serve, place desired topping ineach pancake and fold over.

*Recipe atvegetarianforlife.org.uk/recipes/main-meals/mushroom-medley

Pea super soup A great soup for spring, fortified withpea protein powder with added soy.You could add calories with more soya cream. 509 kcal, 15.6g protein per serving. Serves 1Time to prepare 10 minutesTime to cook 15 minutes

l 2 shallots (feel free to use white, redor spring onions instead)

l 1–2 tbsp fresh mintl 2 cloves garlic l 2 tsp olive oil l 150g/5oz peas (fresh or frozen)l 2 tbsp pea protein powderl 220ml/scant ½ pint vegetable stockl 2 tbsp soya cream

1 Finely chop the shallots, mint andgarlic. 2 Heat the olive oil in a saucepan over alow heat. Add the shallot and garlic mix.3 Cook gently for about 2–3 minutesuntil the shallots turn translucent.4 Add the mint and cook for a minuteor so. 5 Add the peas, pea protein powderand broth. Stir and let it simmer forabout 15 minutes, then turn off the heat.6 Blend in a food processor or with ahand blender. 7 Return to the pan and heat. 8 Season to taste. Serve with a drizzleof olive oil and soya cream.

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LIGHT MEALS

5 Add the tofu in chunks, nutritionalyeast, lemon juice, salt, herbs, and garlicpowder to a food processor. Pulse untilwell combined and fairly smooth.6 Assemble the lasagne: Add about200g/7oz of the sauce/lentil mix to thebottom of a large 9 x 13 inch casseroledish or lasagne pan. Spread it aroundevenly. 7 Add enough lasagne sheets to createan even layer. Spread half of thecashew-tofu ricotta on top of thepasta. Top with half of the spinach. Addanother portion of the marinara sauceover the spinach, then place anotherlayer of lasagne sheets.

8 Spread the rest of the ricotta over,then the rest of the spinach. Placeanother layer of lasagne sheets on topof the spinach, and then pour the restof the sauce over the top, evenly. 9 Cover tightly with foil. Bake for 1hour, but remove the lasagne after 40minutes of cooking, to spread an evenlayer of mozzarella on top. Return tothe oven for another 20 minutes. 10 Remove from the oven and serve.

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Lentil lasagne A satisfying take on a classic, fortifiedwith cashew nuts and tofu. 622 kcal, 21.7g protein per serving. Serves 6Time to prepare 20 minutesTime to cook 1 hour 30 minutes

l 190g/scant 7oz dried red lentilsl 700ml/1½ pints marinara sauce

(see recipe below)l 150g/5½oz raw cashews l 450g/16oz firm tofu, patted dry

with paper towelsl 30g/1oz nutritional yeast l 3 tbsp fresh lemon juicel 1 tsp saltl 1 tsp dried basill 1 tsp dried oreganol 1 tsp garlic powderl 6–8 lasagne sheetsl 70g/2½oz baby spinachl 200g/7oz vegan mozzarella cheese

For the marinara saucel 2 medium yellow onions, peeled

and halvedl 4 x 400g/14oz can chopped

tomatoesl 4 large cloves garlic, peeled but left

wholel 4 tbsp extra-virgin olive oill 2 tsp dried oreganol Salt, to taste

Marinara sauce1 In a medium, heavy-bottomedsaucepan, add the onion combinedwith the tomatoes (with their juices),garlic, olive oil and oregano.2 Bring the sauce to a simmer over amedium-high heat, then lower the heatto keep the sauce at a slow, steadysimmer for about 30–40 minutes. Stiroccasionally.3 Remove the pan from the heat anddiscard the onion. 4 Smash the garlic cloves into thesauce. Use a wooden spoon to crushthe tomatoes to your liking (you canblend this sauce smooth with ablender).5 Add salt to taste. 6 This recipe makes a larger quantitythan needed. Any extra can be frozenand used in various dishes.

Lasagne1 First, cook the red lentils. Add thedried red lentils and about 700ml/1½pints of water to a medium pot. Bringto a boil, and then simmer for about 20minutes. 2 Drain the lentils and then add to alarge bowl. Add the marinara to thebowl with the lentils and mix tocombine. Set aside.3 Preheat the oven to 175°C/350°F/gasmark 4.4 Make the cashew-tofu ricotta: Addthe cashews to a food processor andprocess until fine and crumbly.

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MAINS

Satay tofuDelicious, simple andflavoursome tofu dish,packed with protein andcalories from the peanutbutter. 565 kcal, 35.2g proteinper servingServes 4Time to prepare 5–10minutesTime to cook 20 minutes

l 800g/1lb 12oz tofu,drained and cut into2cm (scant 1 inch)cubes

l Cornflour for dustingl 100ml/generous 1⁄₆

pint rapeseed oill 128g/4½oz salted

peanut butterl 30–45ml/2–3 tbsp

soy saucel 1–2 tbsp maple syrup (or other

sweetener of choice)l ½–1 tsp chilli flakesl 3 tbsp lime juicel 60ml/4 tbsp water (to thin)

1 Spread the tofu cubes on a large plateor shallow bowl and dust with cornflour,shaking and turning them to coat. 2 Add the oil to a deep frying pan orwok and heat over a medium flame.Prepare some kitchen roll on a plate.3 Shake off the excess cornflour fromthe tofu cubes and add the tofu to thepan/wok once the oil is hot.

4 Fry until golden and crisp beforetransferring to the kitchen roll linedplate.

For the satay sauce1 Add all the remaining ingredients to alarge mixing bowl and whisk tocombine. You could also use an electrichand blender. Add more water if it istoo thick. 2 Add to a saucepan and gently heat.You could also serve cold.3 Serve over the crispy tofu with anAsian style salad or stir-fried veg.

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Crustless stuffing quicheA light meal or snack that can be servedhot or cold. A great addition to a buffetor picnic, fortified with gram flour. 200 kcal, 10g protein per servingServes: 6Time to prepare: 20 minutesTime to cook: 35 minutes

l 400g/14oz tin chopped tomatoes,drained (juice retained)

l 75g/2½oz stuffing mixturel 100g/3½oz vegan cheesel Oil for fryingl 1 large white onion, finely choppedl 1 large red pepper, dicedl 120g/generous 4oz gram

(chickpea) flourl 600ml/1 pint vegetable stock, hotl 3 tbsp nutritional yeastl 1 tsp basil

1 Preheat oven to 190°C/375°F/gasmark 5. Line and grease a shallowroasting dish.2Mix drained tomatoes with the stuffing,then add half the cheese and keep to oneside. Keep the tomato juice for step 4.3 Fry the onion and pepper until tender,then add to the stuffing mixture.4 In a bowl, add the gram flour, onecup of the stock and the tomato juice.Whisk this together well and cook on amedium heat. 5 When the mixture begins to thicken,add the remaining stock. Then add thenutritional yeast and basil.6 Once all the mixture has beencombined, lower the heat and stircontinuously for 2–3 minutes until themixture becomes quite thick and glossy.Then add to the stuffing mixture.

7 Pour into the preparedroasting dish, levellingwith a spatula, and topwith the remainingcheese. Bake in the ovenfor 30–40 minutes.8 Allow to cool fullybefore serving. If thedish is chilled for at least2–4 hours beforeserving it will becomedenser.

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MAINS

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Ginger cake Great with that afternoon cuppa.Fortified with cashews and coconutmilk. Serve with custard or soya creamto add those extra calories. 375 kcal, 5.6g protein per serving. Serves 8Time to prepare 25 minutesTime to cook 35 minutes

Dry cake ingredientsl 160g/6oz white flour l 90g/3oz oat flourl 1 tsp baking powder l ½ tsp baking soda l 1⁄₃ tsp saltl 2 tsp ground gingerl 1½ tsp ground cinnamonl ¼ tsp ground clovesl ¼ tsp ground nutmeg

Wet cake ingredientsl 180g/generous 6oz applesaucel 120g/generous 4oz canned coconut

milk l 130g/4½oz maple syrup or any

other liquid sweetenerl 80g/scant 3oz dark molasses (or

more of another liquid sweetener)

Icing (optional)l 180ml/scant ½ pint plant-based

milk, such as almondl 2 tbsp cornstarch l 5½ tbsp granulated sugarl 1 tsp vanilla extract l 125g/4½oz cashews (soaked in

boiling water for about 30 minutes,or overnight)

Cake1 Preheat the oven to 175°C/350°F/gasmark 4. Line a small loaf tin,approximately 15 × 23 cm (6 x 9 inch)with parchment paper. 2 Add all dry ingredients to a largebowl and mix with a whisk.3 Now add all wet ingredients and mixagain with a whisk until just combined.Don't over-mix.4 Add to the loaf tin and bake in theoven for 30–35 minutes or until atoothpick or sharp knife comes outclean. 5 Let the cake cool completely.

Icing 1 Add all the icing ingredients (exceptthe cashews) to a saucepan. Whiskvigorously until there are no clumps.Once the mixture is completelysmooth, turn on the heat and bring themixture to a boil. 2 Let simmer for 1–2 minutes – it willthicken – then turn off the heat.3 Add the mixture and the softenedcashews to a blender or food processorand mix on high until the cream issmooth.4 Pour the cream onto the cooled cakeand spread it evenly. Place in therefrigerator overnight to set.5 Serve with Bird’s custard made to thepacket instructions using a plant-basedmilk.

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PUDDINGS

Chocolate potsSuper quick and tasty dessert. Fortifiedwith silken tofu for a protein-packed pud. 125 kcal, 8g protein per serving. Serves 2Time to prepare 5 minutes

l 170g/6oz firm silken toful 2–3 tsp cocoa powderl 2 tsp pure vanilla extractl 1 tbsp vegan milk of choicel Pinch saltl 2 tbsp maple syrupl Juice of ½ a lime

Toppings (optional)l Selection of your favourite

chopped nutsl Vegan dark chocolate shards

1 Blend all the ingredients together(except the optional toppings).2 Pour mixture into a bowl and store in fridge.3 When serving, sprinkle over choppednuts or shards of dark chocolate.

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Cashew nut creamThis dairy-free ‘cream’ is packed withprotein from the nuts and tofu. It’s agreat way to try tofu for the first time.Be sure to buy the silken variety notfirm tofu. This is delicious with freshfruit or cooked fruit puddings.221 kcal, 3.4g protein per serving. Serves 2Time to prepare 5 minutes

l 50g/scant 2oz cashew nutsl 75g/2½oz silken tofu, drainedl 2 tbsp soya milkl 1 tbsp caster sugarl 1 tsp vegetable oill ½ tsp vanilla extract

1 Put the cashews into a foodprocessor or blender and process to afine powder.2 Add the rest of the ingredients andwhizz into a thick cream.3 Store in a covered container in thefridge for up to 3 days.

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PUDDINGS

Giant peanut butter cups An incredible, rich combination of thickcreamy peanut butter and chocolate.Fortified with coconut oil and peanutbutter.475 kcal, 8.6g protein per cup.Serves 10Time to prepare 5 minutesTime to cook 20 minutes

l 290g/generous 10oz granola (anutty one without fruit)

l 50g/scant 2oz coconut oil, meltedl 210g/7½oz smooth peanut butterl 50g/scant 2oz granulated sugarl 1 tsp cornflourl 300g/10½oz dark chocolate

1 Blitz the granola and melted coconutoil together in a food processor until wellcombined and fairly smooth. Spoon themixture into 10 cupcake cases and pressdown. Place in the fridge.2 Place the peanut butter, sugar andcornflour in a pan over a medium heat.Heat for 5 minutes while stirring tocombine. Remove from the heat andallow to cool for 5–10 minutes. 3 Remove granola mix from the fridgeafter around 10 minutes. 4 Place a tablespoon of the peanut buttermixture on top of the chilled base layer,leaving a small gap around the edge.5 Melt the chocolate in a bowl over apan of water on the hob. Once meltedleave to cool for 5 minutes. 6 Pour the melted chocolate into eachcase, filling it to the top. Place in thefridge for 1–2 hours until set.

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Eggless, creamless crème brûléeA vegan dessert to impress. Fortifiedwith silken tofu and cashews.194 kcal, 6.6g protein per serving. Serves 4Time to prepare 5 minutesTime to cook 15 minutes

l 75g/2½oz cashewsl 1 tbsp agar agar l Pinch saltl 350ml/generous ½ pint boiling waterl 180g/6oz silken tofu (firm)l 65ml/41⁄₃ tbsp

maple syrupl 1 tsp vanilla extractl Pinch of turmericl Granulated sugar for

caramelising

1 Blend the cashews,agar agar and salt into apowder.2 Put in a saucepan, add1⁄₃ of the boiling waterand blend with a handblender for 1 minute,over a gentle heat.3 Gradually add theremaining boiling water.Continue blending for 2 minutes.4 Add tofu, maple syrup,vanilla extract andturmeric.5 Process for anothercouple of minutes oruntil smooth.

6 Pass the mixture through a fine sieve.Heat in a saucepan gently for 10minutes. DO NOT BOIL.7 Divide among four ramekins and let cool. 8 Cover with cling film and chill in thefridge for a few hours.9 Remove from fridge, sprinkle eachramekin with enough sugar to coverthe top and caramelise with a cheftorch or under a grill.10 Serve immediately.

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SNACKS

FlapjacksThis traditional treat needs nointroduction. Many versions exist, butthe basic recipe is oats, fat and sugar.This recipe contains chopped driedapricots and is fortified with peanutbutter. You could also top with meltedchocolate for extra calories. 159 kcal, 0.7g protein per flapjack.Serves 15 slicesTime to prepare 5 minutesTime to cook 25 minutes

l 125g/4½oz vegan margarinel 125g/4½oz light brown sugarl 3 tbsp golden syrup or caramel

saucel 2 tbsp peanut butter l 225g/8oz oatsl 50g/scant 2oz dried apricots,

choppedl Very small pinch salt

1 Preheat the oven to 180°C/350°F/gasmark 4.2 Line a baking tray approximately 20 x20 cm (8 inch) with greaseproof paper.3 In a medium saucepan, gently meltthe margarine, sugar and golden syrupover low heat.4 Stir in the peanut butter 5 Add the oats, apricots and salt, thenmix well.6 Press your mixture evenly into thebaking tray and bake for 20 minutes.7 Allow to cool slightly before partiallyslicing (still in the tray).8 Allow to cool completely beforeslicing fully and serving.

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Protein balls Simple, no cook peanut and chocolateprotein balls. Fortified with dates andpeanut butter.300 kcal, 6.7g protein per 2 balls.Serves makes 14 ballsTime to prepare 5 minutes

l 300g/10½oz pitted dates, such asmedjool

l 70g/2½oz peanut butterl 65g/generous 2oz oatsl 3 tbsp dark vegan chocolate chipsl 1 tbsp ground flaxseedsl Pinch of sea salt l 3 tbsp cocoa powder

1 If the dates are on the dry side, add alittle boiling water to them first.2 Blend all ingredients together in afood processor.3 Roll into small balls – you should getabout 14 from this recipe.4 Store in the fridge until ready toserve.

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SNACKS

Banana and peanut butter milkshakeThis simple, fortified milkshake can bemade with any plant-based milk.Smooth peanut butter adds proteinand calories. For a sweeter taste, add alittle extra maple syrup, and for a richerflavour add a few drops of vanillaextract.100 kcal, 6g protein per serving. Serves 4Time to prepare 5 minutesTime to cook 5 minutes

l 500ml/generous ¾ pint chilledsweetened soya milk, orunsweetened with a little dash ofmaple syrup

l 1 bananal 1 tbsp smooth peanut butterl 1 tbsp cocoa powder

1 Simply blend all the ingredientstogether until smooth.

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Black bean dipA tasty snack – great on crackers, toastor as a sandwich filling. Fortified withbeans and tahini. 263 kcal, 9g protein per serving. Serves 4Time to prepare 5–10 minutes

l 1 clove garlic, peeledl 1 can black beans, drained and

rinsedl 60ml/4 tbsp extra virgin olive oil,

plus more for drizzling if desiredl 2 tbsp lime juicel 1 tbsp tahinil 1 tsp ground coriander seedl 1 tsp saltl 3 tbsp chopped coriander

1 Blend all the ingredients, exceptchopped coriander. 2 Process until smooth. 3 Scrape the sides, add coriander andprocess to combine. 4 Serve drizzled with additional oil ifdesired.

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DRINKS

VfLUK @VfL_UK0161 257 0887info@vegetarianforlife.org.ukvegetarianforlife.org.uk

Vegetarian for Life (VfL) is the leading authority on diet andhealthy living advice for older vegans and vegetarians. Wework with care establishments and other organisationssupporting older people, to ensure that they cater well andethically for vegans and vegetarians.

We hope that you’ve found thisfortification guide helpful. For furtherinformation on fortification – includingpractical demonstrations – VfL’s Meat-free101 training is the perfect solution, withonline or in-person options. Contact us fordetails.

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