Foodservice Update
Healthy Tips and Recipes for Institutions from The Vegetarian Resource Group
Accommodating Vegans in Assisted-Living Facilities
By Chef Nancy Berkoff, RD, EdD
As the population over 50 increases, we will see more and more assisted-living operations. Of course, these facilities will have to meet their clients’ various dietary needs and desires. This is where it can get difficult for the food service operator. It’s relatively easy to prepare 200 vegetarian entrées or 50 non-vegan desserts. It gets more complicated when you’re trying to please a mixed audience with limited cooking staff or cooking space.
There are many techniques for handling the ‘just a few vegetarians/vegans’ issue. Have a ‘vegetarian policy’ that is easy for the client or client’s family to understand. You might explain that, in your assisted-living facility, all vegetarian requests are prepared as vegan meals or that all your vegetarian meals are made without meat, poultry, fish, eggs, or dairy products. If this is to be an occasional request, you might include a requirement of 24 hours notice. Some clients, for example, might only eat Sunday lunch with the community (and eat the rest of their meals in their own rooms), or a client might have a vegan family member who visits for lunch on Wednesdays.
Try to keep a history of vegetarian requests. If you serve holiday meals, you might want to maintain a diary with how many vegan requests you had last Easter, Mother’s Day, Thanksgiving, or St. Patrick’s Day. (Oh, no! All the cabbage and potatoes were cooked with the corned beef!) This can give you a base for planning. The same thing goes for Sunday brunches and catered parties. After a few events, you’ll find you’ve got quite a good list of vegan alternatives for holiday fare.
Emphasizing Simplicity
Emphasize simplicity with meal preparation. This will make it much easier to fulfill your clients’ meal requests. Pretend you don’t have many pots or much refrigerator space. Prepare many menu items as if they were going to be eaten by vegan, allergic-to-nuts, gluten-intolerant, no-MSG customers. Then, you can build on this base preparation for clients who would like more ingredients.
For example, consider making a basic Greek salad. Shred the greens, slice the cucumbers and olives, dice the bell peppers and onions, and toss the olive oil with a bit of vinegar and shredded fresh oregano. Mix all of the ingredients together, add a grind or two of black pepper, and you’ve got a basic Greek salad that you can serve to everyone. You can always toss in the non-vegan foods for those that want them, but you’ll do that without having to make three or four different types of salad.
We can use the same technique without sacrificing flavor for cooked pasta (tossed with olive oil and dried spices), steamed veggies (dusted with a favorite spice blend), hot cereal (prepared with water and with condiments such as soymilk and vegan margarine that clients can add themselves), and toasted bread or bagels. An added bonus is that this technique makes any leftover portions more versatile for future meals.
There may be adjustments needed for some preparations, but they are easily done. For example, cornbread lends itself easily to vegan preparation, as do many soups. Cornbread, vegetable soup, lentil soup, bean soup, and pie crusts can be made with a vegan base. Clients can add non-vegan ingredients at the time of service.
Having the Right Ingredients
Vegan entrées are simple to put together if you keep the necessary ingredients on hand. Decide what to buy based on the amount of time and money you would like to expend and on your kitchen staff’s skill level.
Convenience Foods: The easiest (but probably most costly) vegan options are convenience products. Veggie burgers are easy to prepare and available in many varieties. Offer a vegan burger entrée topped with sliced tomatoes, shredded lettuce, and carrots. Smother a veggie burger in mushroom gravy for a vegan ‘Salisbury steak,’ and pair it with mashed potatoes (made with vegan margarine and vegetable stock) and herbed steamed vegetables.
Taking it a step further, veggie burgers can be cooked and crumbled into tomato sauces to make a veggie ‘meat’ sauce, a pizza topping, or a filling for tacos, burritos, chili, tamale pie, shepherd’s pie, and lasagna. Veggie burgers can also be used for the ‘beef’ in a dish of ‘beef,’ tomatoes, and macaroni.
Vegan Hot Dogs: Veggie hot dogs can be grilled or steamed and served with chopped fresh and pickled vegetables. Slice veggie hot dogs into casseroles, such as a smoky four-bean and rice casserole, or into split pea soup. Make a bagel dog for breakfast or lunch by grilling a veggie hot dog and rolling it in strips of bagel dough so that it looks like a pig in a blanket. Wrap the bagel dog in foil and heat in a 400-degree oven for approximately 5 minutes.
Pasta: Pasta is an easy way to make vegan entrées. Prepare a marinara sauce with some minced, sautéed vegetables, such as carrots, onions, peppers, and garlic. Add steamed or sautéed mushrooms and extra tomatoes, and toss with the cooked pasta. Serve immediately, or place in a steam table pan, top with shredded fresh basil and bell peppers, and bake until hot. You can also sauté cooked pasta with minced garlic and greens, such as thawed, drained spinach. Leftover pasta can be turned into a comforting soup with the addition of vegetable or mushroom broth and some extra veggies.
Canned Beans: Canned beans can be used to make a hearty soup. Drain and purée canned beans, and thin them with vegetable stock. Add cooked pasta, whole beans, and frozen vegetables, and let simmer. Pair with tossed greens and cornbread for a complete meal. Season black or red beans with fresh or dried herbs and serve over steamed brown rice or barley. Create a four-bean casserole with kidney beans, baby limas, and black and white beans mixed with cooked rice that has been seasoned with cumin, onion powder, garlic powder, and white pepper. Also, canned beans can be added to tomato or mushroom sauce and served over pasta.
Baked Potatoes: Create a baked potato bar on ‘buffet day.’ Include baked white and sweet potatoes and offer herbed vegan margarine, chopped raw vegetables, steamed fresh or frozen veggies, sautéed mushrooms, crumbled veggie burgers, chopped fresh herbs, and several kinds of sauces. Then, let your customers create their own unique entrées.
Nutritional Yeast: Nutritional yeast is a useful ingredient to have on hand. Not only can it add B12 and other nutrients to a menu item, but it is also a real flavor ‘chameleon.’ Sprinkled onto sweet items, such as hot cereal, it has a malty taste. Sprinkled over pasta, it has almost a ‘parmesan’ taste.
Side Dishes
Think about all of the accompaniment dishes that would be easy to veganize. Rice pilaf, oven-roasted potatoes, and baked potatoes or yams can be made vegan. Have some vegan margarine and/or chopped veggies to top baked potatoes and some chopped pineapple to top baked yams.
Most grilled, baked, or steamed veggies or mushrooms can be prepared using vegan ingredients, such as vegetable oil or vegan margarine. Or you can wrap portions of the daily vegetable dish in foil and bake them separately for vegan clients. Beets baked in foil come out sweet and tender, as do carrots, corn on the cob, and summer squashes.
Vegan Desserts
Dessert is easy. Fresh, ripe seasonal fruit topped with maple syrup and shredded coconut is always welcome. Frozen fruit (frozen without sugar) can be thawed and served the same way. All of your clients will appreciate sliced bananas topped with a bit of orange juice concentrate, or you may want to drizzle sliced bananas with maple syrup and then brown them under the broiler. Also, baked apples or pears can be prepared quickly for everyone to enjoy!
The following recipes are presented in two different ways. The first is for home use or a small number of clients, while the second serves large groups of 20 people.
Tofu ‘Bacon and Eggs’ Scramble
(Serves 4)
This fast, very versatile dish can be made as mild or as spicy as the clients prefer! It can be prepared without the vegetables, or you can substitute in sliced mushrooms and summer squash for a milder taste.
If vegan bacon is not available, substitute vegan ground round, veggie crumbles, or crumbled veggie burgers.
Serve this dish as an entrée with toast, over cooked rice or grains, or as a wrap.
- 1 Tablespoon vegetable oil
- 4 strips vegan bacon
- 1/4 cup chopped red bell peppers
- 1/4 cup chopped green bell peppers
- 2 Tablespoons chopped scallions
- 11/2 cups drained, mashed firm tofu
- 1/4 teaspoon turmeric (to produce a yellow color), optional
- 1 teaspoon low-sodium soy sauce
- 1/2 teaspoon black or white pepper
- 1 teaspoon nutritional yeast
Heat oil in a skillet. Prepare the vegan bacon in oil until cooked but not crispy. Remove the vegan bacon from the pan (leaving the oil in the pan), and dice into small pieces. Add all ingredients, including the diced bacon, into the skillet. Cook over medium heat, stirring, for approximately 5 minutes or until the vegetables are the desired texture. Serve hot.
Note: If using vegan bacon bits instead of vegan bacon, omit the first step. Start by heating the oil and then add the bacon bits, vegetables, tofu, and other ingredients.
| Total calories per serving: 139 | Fat: 8 grams |
| Carbohydrates: 7 grams | Protein: 11 grams |
| Sodium: 213 milligrams | Fiber: 3 grams |
Tofu ‘Bacon and Eggs’ Scramble
(Serves 20)
- 3 Tablespoons vegetable oil
- 12 strips vegan bacon
- 1 cup chopped red bell peppers
- 1 cup chopped green bell peppers
- 1/4 cup chopped scallions
- 2 pounds drained, mashed firm tofu
- 1 teaspoon turmeric (to produce a yellow color), optional
- 1 Tablespoon low-sodium soy sauce
- 1 teaspoon black or white pepper
- 2 Tablespoons nutritional yeast
Heat oil on a griddle. Prepare the vegan bacon in oil until cooked but not crispy. Remove the vegan bacon from the griddle (leaving the oil on the griddle), and dice into small pieces. Add all ingredients, including the diced bacon, onto the griddle. Cook over medium heat, stirring, for approximately 5 minutes or until the vegetables are the desired texture. Serve hot.
Note: If using vegan bacon bits instead of vegan bacon, omit the first step. Start by heating the oil and then add the bacon bits, vegetables, tofu, and other ingredients.
| Total calories per serving: 78 | Fat: 5 grams |
| Carbohydrates: 4 grams | Protein: 6 grams |
| Sodium: 130 milligrams | Fiber: 2 grams |
Vegan mac ‘n’ cheese
(Serves 5)
If there are leftovers or you’d like to have some servings that you can heat later as needed, this recipe freezes well.
- 4 Tablespoons nonhydrogenated vegan margarine
- 1/4 cup flour
- 3 cups low-sodium vegetable broth
- 2 teaspoons low-sodium soy sauce
- 2 Tablespoons garlic powder
- 1 Tablespoon paprika
- 1 Tablespoon turmeric (to produce a yellow color), optional
- 2 teaspoons white pepper
- 1 cup nutritional yeast
- 3 cups cooked elbow or salad macaroni (Start with 11/2 cups uncooked pasta.)
Preheat oven to 350 degrees. Melt the margarine in a medium-sized pot. As soon as it is melted, turn off the heat and whisk in the flour to make a roux (paste). Gradually whisk in the broth to create a smooth, lump-free liquid. Stir in the soy sauce, garlic powder, paprika, turmeric, and pepper. Put heat on very low and add nutritional yeast. Cook and mix for approximately 4-5 minutes until the sauce is smooth and creamy. Add the macaroni to the sauce and mix until evenly coated. Cover and keep warm.
TOPPING
- 2 Tablespoons nonhydrogenated vegan margarine
- 1 cup dried bread crumbs
In a small pan, melt the margarine. Remove pan from the heat and stir in the bread crumbs.
Pour the macaroni into an 8 x 8-inch baking pan. Top with bread crumbs. Bake uncovered for 25 minutes or until just bubbly. Serve hot.
If freezing portions, allow the recipe to cool completely in the refrigerator before packaging in airtight containers and placing in the freezer.
| Total calories per serving: 501 | Fat: 17 grams |
| Carbohydrates: 64 grams | Protein: 26 grams |
| Sodium: 470 milligrams | Fiber: 12 grams |
Vegan mac ‘n’ cheese
(Serves 20)
- 3 cups nonhydrogenated vegan margarine
- 1 cup flour
- 10 cups (1 quart + 1 cup) low-sodium vegetable broth
- 2 Tablespoons low-sodium soy sauce
- 4 Tablespoons garlic powder
- 3 Tablespoons paprika
- 2 Tablespoons turmeric (to produce a yellow color), optional
- 11/2 Tablespoons white pepper
- 3 cups nutritional yeast
- 3 pounds cooked elbow or salad macaroni (Start with 11/2 pounds uncooked pasta.)
Preheat oven to 350 degrees. Melt the margarine in a stock pot. As soon as it is melted, turn off heat and whisk in the flour to make a roux (paste). Gradually whisk in the broth to create a smooth, lump-free liquid. Stir in the soy sauce, garlic powder, paprika, turmeric, and pepper. Put heat on very low and add nutritional yeast. Cook and mix for approximately 4-5 minutes until the sauce is smooth and creamy. Add the macaroni to the sauce and mix until evenly coated. Cover and keep warm.
TOPPING
- 8 Tablespoons nonhydrogenated vegan margarine
- 4 cups dried bread crumbs
In a medium-sized pan, melt the margarine. Remove pan from the heat and stir in the bread crumbs.
Pour the macaroni into full hotel pan (2 inches). Top with bread crumbs. Bake uncovered for 25 minutes or until just bubbly. Serve hot.
If freezing portions, allow the recipe to cool completely in the refrigerator before packaging in airtight containers and placing in the freezer.
| Total calories per serving: 630 | Fat: 34 grams |
| Carbohydrates: 60 grams | Protein: 21 grams |
| Sodium: 635 milligrams | Fiber: 9 grams |
Vegan Custard
(Serves 4)
This basic recipe can be served in individual cups, garnished with a bit of nutmeg or a thin fresh orange slice. It can also be used as the base for a vegan custard pie. This recipe does take a bit of stirring during preparation, but it is worth it!
- 2 cups soymilk, divided
- 2 Tablespoons cornstarch
- 3/4 cup sugar (Use your favorite vegan variety.)
- 2 teaspoons vanilla extract
- 1 teaspoon ground nutmeg
- 2 teaspoons fresh orange or lemon zest
In a small bowl, combine 1/4 cup soymilk with the cornstarch and whisk to combine. Set aside.
Pour the remaining soymilk and the sugar into a medium pot, and while stirring, bring to a fast boil. As soon as the milk boils, remove the pot from the heat. Whisk the cornstarch mixture into hot milk (still in the pot) until well-combined. Return the mixture to the stove and mix in the vanilla, nutmeg, and zest. Whisk constantly over low heat for 5-10 minutes until the mixture thickens. Remove from the stove and refrigerate for at least one hour before serving. The mixture will thicken a bit more when it is refrigerated.
| Total calories per serving: 219 | Fat: 2 grams |
| Carbohydrates: 46 grams | Protein: 4 grams |
| Sodium: 48 milligrams | Fiber: <1 gram |
Vegan Custard
(Serves 20)
- 10 cups (2 quarts + 1 pint) soymilk, divided
- 10 Tablespoons (5 ounces) cornstarch
- 4 1/2 cups (1 3/4 pounds) sugar (Use your favorite vegan variety.)
- 2 Tablespoons vanilla extract
- 1 Tablespoon ground nutmeg
- 2 Tablespoons fresh orange or lemon zest
In a mixing bowl, combine 2 cups soymilk with the cornstarch and whisk to combine. Set aside.
Pour the remaining soymilk and the sugar into a small stock pot, and while stirring, bring to a fast boil. As soon as the milk boils, remove the pot from the heat. Whisk the cornstarch mixture into hot milk (still in the pot) until well-combined. Return the mixture to the stove and mix in the vanilla, nutmeg, and zest. Whisk constantly over low heat for 10-12 minutes until the mixture thickens. Remove from the stove and refrigerate for at least one hour before serving. The mixture will thicken a bit more when it is refrigerated.
| Total calories per serving: 245 | Fat: 2 grams |
| Carbohydrates: 53 grams | Protein: 4 grams |
| Sodium: 48 milligrams | Fiber: <1 gram |
Coffee Sauce
(Serves 4)
This sauce makes a pleasant accompaniment for the Vegan Custard above, for sorbets or vegan frozen desserts, or as a ‘drizzle’ for sliced cake. Be sure to watch this sauce as it cooks because it can scorch easily. If you’re looking to make a variation on this recipe, substitute green tea powder or instant iced tea mix for the coffee.
- 1/2 cup water
- 1/4 cup corn syrup, rice syrup, or molasses
- 2 teaspoons instant regular or decaf coffee
- 1/2 teaspoon vanilla extract
In a small pot, combine the water, syrup or molasses, and coffee. Cook, stirring constantly, over medium heat for approximately 2-3 minutes until the mixture just begins to bubble. Remove from the heat and stir in the vanilla. Cover and refrigerate for at least one hour before serving.
| Total calories per serving: 61 | Fat: <1 gram |
| Carbohydrates: 16 grams | Protein: <1 gram |
| Sodium: 32 milligrams | Fiber: <1 gram |
Coffee Sauce
(Serves 20)
- 4 cups water
- 3 cups corn syrup, rice syrup, or molasses
- 2 Tablespoons instant regular or decaf coffee
- 1 teaspoon vanilla extract
In a large pot, combine the water, syrup or molasses, and coffee. Cook, stirring constantly, over medium heat for approximately 4-5 minutes until the mixture just begins to bubble. Remove from the heat and stir in the vanilla. Cover and refrigerate for at least one hour before serving.
| Total calories per serving: 142 | Fat: <1 gram |
| Carbohydrates: 38 grams | Protein: <1 gram |
| Sodium: 76 milligrams | Fiber: <1 gram |
