Vegetarian Journal's Foodservice Update
Healthy Tips and Recipes for Institutions
Volume VI, Number 2 Spring 1998
VEGAN FOOD PRODUCTS
AVAILABLE IN FOODSERVICE SIZE
SEASONINGS
San-J International, Inc., 2880 Sprouse Dr., Richmond VA 23231; (804) 226-8333;
offers a wide selection of sauces you can use on many different types of
vegetarian dishes. You’ll find Tamari, Reduced Sodium Tamari, Teriyaki,
Hot and Spicy Szechuan Sauce, and Thai Peanut Sauce. All come in 5-ounce,
10-ounce, 64-ounce, and 5-gallon size containers.
GOURMET CHIPS
Readers may recall seeing Terra Chips made out of taro, sweet potatoes, and
other vegetables. These beautiful looking and absolutely delicious chips
are available now to foodservice only in a julienne rendition. Cut into
matchstick size, these chips can be used as an alternative to croutons in
salads, as a colorful garnish alongside entrees, tossed in with popcorn to
add color, or as a side to sandwiches. Each case contains four 16-ounce bags.
For further information contact Dana Alexander Incorporated, 39 Norman Ave.,
Brooklyn, NY 11222; or call (718) 349-7171.
CONVENIENT WAY TO MAKE VEGAN "MEATBALLS" USING WORTHINGTON FOODS’
BETTER’N BURGERS®
Worthington Foods offers forty-eight 3-ounce Better’n Burgers® per
case order. This fat-free vegan burger can be served on a bun with your favorite
toppings. For savory vegan "meatballs" you can defrost these burgers and
roll them into bite-size pieces. Bake the "meatballs" and serve them with
barbecue sauce. They’re absolutely delicious!
VEGAN HEARTYBURGER®
Gardenburger (formerly Wholesome and Hearty) now offers a vegan burger for
foodservice that is both fat-free and cholesterol-free. The primary ingredients
for this new burger are soy protein concentrate and modified wheat gluten.
The burger can be placed frozen on a lightly oiled griddle and heated for
approximately 3-5 minutes on each side before serving. The burger can also
be prepared over a grill. Each case contains forty-eight 2.5-ounce burgers.
For infor-mation call Gardenburger at (800) 636-0109.
Excerpts from the Spring 1998
Issue:
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