What do Vegetarians Want to see on a menu?

mrsnicey

I work in the catering industry and we are writing new menus at the moment. I dont really know any vegetarians so I'm just wondering what do vegetarians like to see on a menu? Looking for both starter and main course ideas. From experience in work I know that not all vegetarians like the generic things that are put on as veggie options such as goats cheese and pasta dishes. Really interested to hear some alternatives.

Peanut

Thank you for recognising this, I know it can be frustrating to keep seeing lasagne etc. as the veg. option.

I would suggest looking at the menu of somewhere like Cornucopia (link) - they usually have some interesting dishes that can also appeal to non-vegetarians. (Well, some of them..!)

• Moroccan chickpea tagine served with a lemon and coriander couscous
• Baked Portobello mushrooms on leek mash with onion gravy
• Spinach & hazelnut cannelloni in tomato sauce with basil oil
• Spanokopita
• Quiche of the day: mushroom, leek & smoked cheese
• Broccoli, lentil and sweet potato sambar (Sri Lankan curry) served with organic brown rice
• Roast squash & fennel layered with olive polenta with romescu sauce
• Thai green curry with chickpea, squash and tofu
• Mushroom & puy lentil moussaka

I'd also add vegetarian stir-fries to that, maybe also something like tofu spring rolls/wraps.

One other thing, I see a lot of "vegetarian options" listed with Parmesan in the description. Parmesan is generally not vegetarian, although there are veg. equivalents (pretty sure Castelli do one, not sure if it's available in Ireland though).

ItsAWindUp

My local Indian does a chickpea massala. Absolutely gorgeous.

pq0n1ct4ve8zf5

Well aren't you nice for asking! It would be nice to see a wider variety of tastier veggie options available in mainstream restaurants, but there are a few basic things I'd mention first:

1. Are the ingredients of the vegetarian option actually vegetarian? For example is the stock in the soup vegetarian, does the cheese have rennet in it? Peanut pointed out about parmesan above, but it's worth checking all cheese to make sure, especially the harder ones (cheddar etc).

2. Besides anything else, is the vegetarian stuff just meat dishes with the meat left out? Like just a plain cheese pizza, or pasta with plain tomato sauce. I hate that. If you're a place that does breakfast don't just have the vegetarian version be a fry with extra beans and mushrooms to make up for the lack of sausages, for example. I used to live near a place that did a vegetarian breakfast, not an amazing breakfast or anything but it did include potatoes and vegetarian sausages, which put it miles ahead of other places and I went there quite a bit.

3. The main thing I like to see on a menu is choice, it's really annoying when you go somewhere and there's only one starter and one main you can order. I'd say just by having a few options at each course you'll win a lot of veggie friends, I know that I'll return to places if I remember there were a few different things to try, even if I can't remember what they were. Indian and other Asian restaurants in my experience have the best variety of options for veggies so it might be worth looking at their menus maybe?

If I see tofu on a menu I'm usually delighted, so I'll recommend tofu dishes.

A couple different types of vegetarian soups maybe? (as opposed to just "vegetable").

flikflak

Hi! Thanks for asking for ideas here it is great that you are proactively seeking to improve options for your veggie customers!

I would agree with a lot of the ideas above and would ask you not to rely too heavily on cheese and pasta as these are so old fashioned.

If you do an interesting veggie soup then it’s not too much more effort to make it vegan - just don’t use any diary in it.

Some ideas

Starters
Mezze plate - hummous, baba ganaoush, pitta chips, tabbloueh
Veg soup - spicy butternut squash, sweet potato and tomato, Jerusalem artichoke, tomato and basil
Tostada with salsa, guacamole and salad
Nacho plate - with or without cheese and sour cream (without could be a vegan option)
Potato skins with dip (salsa, sour cream, artichoke)
Olives, breads and dips
Slow roasted tomatoes with crusty bread


Mains
Risotto - Lemon and herb/tomato/pumpkin/asparagus - depending on season and offer cheese less option too
Super food salad - roasted b/nut sq, seeds, nuts, seasonal leaves
Some kind of noodle dish - pad Thai, ramen kind of thing
Homemade veg burger with chunky wedges - make without egg and offer with or without cheese for vegan option
Veg curry with rice - loads of different options here - try mamtas kitchen (just google it)

Mr Magnolia

I've deleted a number of posts. Back on topic please, if you've an issue with a post then use the report feature.

CWone

Great to see someone with such foresight regarding vegetarian options. I hate when there is only one option and I also hate when the "vegetarian stir-fry" has oyster sauce or some fish sauce as an ingredient which actually means there is no veggie option. Agree with other posters suggestions and think there are some fab options there that I would dearly love to see on restaurant menus.

mrsnicey

Thanks for all the suggestions! Especially to Peanut, very much appreciated. We had an interesting few days trying out some of the dishes and putting our own twist on them. I am a meat eater but have to say with the likes of the Moroccan Chickpea Tagine with Cous Cous that was a huge favourite in the kitchen I don't think I could be bothered ordering a meat dish if that was on a menu!

Miri5

At last, someone with some foresight I would happily eat any of the suggestions already listed. It really annoys me when I go to a restaurant and the only veggie option seems to include goats cheese!! I have also noticed that anytime I have been to a restaurant that actually has imaginative veggie options, at least one of my meat eating friends will order the veggie option too!!

pinkmonkey045

Theres a lot of "pasta with veg" options out there. I like to see protein!!! Beans, lentils, chickpeas, peas..... yeda yeda. Might be a bit expensive but you could give a "quorn" option. Lasagne made with quorn. Yum. Also, an option that excludes creamy/cheesey sauce for vegans. It's not as hard as it seems. I'd highly reccommend the blazing salads cookbook for heavenly recipes. Yummmm.

http://ecx.images-amazon.com/images/I/4176Q4AY7WL._SL500_AA300_.jpg

vinnygo

No meat.... actually I would like Feta cheese.

mrsnicey wrote: »

I work in the catering industry and we are writing new menus at the moment. I dont really know any vegetarians so I'm just wondering what do vegetarians like to see on a menu? Looking for both starter and main course ideas. From experience in work I know that not all vegetarians like the generic things that are put on as veggie options such as goats cheese and pasta dishes. Really interested to hear some alternatives.

DConway

Buffalo mozzarella and tomato bruschetta

Buffalo mozzarella and rocket pizza/ salad
Dunno how its so tasty! Love it!

Happyzebra

No veg lasange... Yawn
No goats cheese
And never ever serve stir fried veg!!!

Anything wrapped in pastry is good for me.

Quorn.... Please serve regular food with quorn sustitute.

cosmic

Gnocchi! As easy as pasta but way more interesting and tasty. Nom nom :pac:

henryporter

Peanut wrote: »

One other thing, I see a lot of "vegetarian options" listed with Parmesan in the description. Parmesan is generally not vegetarian, although there are veg. equivalents (pretty sure Castelli do one, not sure if it's available in Ireland though).

Try 'Gabriel' or 'Desmond' cheese from Cork - both vegetarian, both 'parmesan' equal/better and both Irish products - I get mine in Sheridans - had some last night with a lovely Penne Arrabiata

sweet-rasmus

Make your own seitan! There would be HUGE demand for that treat.

itsalongday

cosmic wrote: »

Gnocchi! As easy as pasta but way more interesting and tasty. Nom nom :pac:

Delish, try it with a little creme fraiche, well sauteed ****ake mushroom, heaps of garlic and a little thyme.... mouthwatering

sweat off the shallot and lots of garlic
not up the heat, add a knob of butter and the sliced shiitake mushrooms ( no stalk as its chewy , keep this for soup, stews and drying)
saute well and the flavour will be fantastic, now if your lucky enough to have a drop of truffle oil its time for it to make its debut, add a dash

when cooked season well with seasalt and blackpepper and a few fresh thyme leaves

add the creme fraiche at the last moment and mix well, toss this through the gnocchi and season to taste

add parmesan or as suggested in another comment some veg friendly cheese from cork ( cant wait to try it)

serve and savour

if your cooking for a mixed group or couple add smoked bacon pieces to the non veggie one

yum yum lets go ;0)

Tar.Aldarion

Happyzebra wrote: »

Quorn.... Please serve regular food with quorn sustitute.

fake meat with a regular meal would go down a treat like this suggestion. Lots of people love it. You can even get great ones in pubs in britain, let alone restaurants.

JCC

A bit of variety is always nice when eating in a restaurant - I cook pasta a good bit and I don't want to eat it when I'm out! Something with a bit of imagination as all posters have mentioned above, even simple stuff like stuffed butternut squash (for the season that's in it), quiche etc...

One thing that really annoys me is restaurants using meat stock in veggie soup, it's the one thing I constantly forgot to ask about when I became veggie first. Or (and I'm aware this is becoming a rant), having something labelled "vegetarian" instead of "vegetable", there's a big difference!! A bit of extra text on the menu explaining would save us having to ask!

--LOS--

actual vegetarian stuff to start with, no parmesan/other non veggie cheeses, no non veggie pesto, nothing more disappointing than reading the veggie options only to realise they're not veggie. That is one of the main things.

The second main thing is as someone else pointed out...a protein/meat substitute of some sort (that is not cheese), be that beans, tofu, fake meat, seitan w/e.
It is so often you see the veggie option with any protein in it which doesn't make for a very valuable or substantial meal.

Sorting those two things alone would be a huge step.

Dublin Vegetarian Reviewer

No veg lasagne, no risotto, no stir fry, no pasta and tomato sauce, no butternut squash, no cheese dishes. Use aubergine, avocado, courgette, endive...In short, don't serve anything that is a *vegetarian option* in any other restaurant. Also, the term *vegetarian option* is offensive. Who would like to go out for dinner and have no choice about what they eat? Also, don't ask vegetarians to tell you want they want in the restaurant...if I wanted to spend the evening designing my own meal I'd cook myself, the professional chef should have lots of interesting suggestions to hand.

Cornucopia's menu is actually less than inspired. A fantastic veggie restaurant is in Brighton, called Terre-a-Terre. Check out their menu.

bellapip

We have served a lentil nut roast, on bed of tossed leaves with sun dried toms and home made hummus.
Portabello burger, dressed to the nines in a huge bun, with onion marmalade and the choice of cheese or not.
Mixed bean hot pot "almost betty style" with a sweet potato mash.
Quinoa with butter beans and spicy tomato sauce in cannelloni tubes (was a huge hit).
Variations of pasta and lentil dishes, but the biggest hit always seems to be the lentil dishes, dal lentils slowly cooked in lemon juice, with a hot tom yum sauce, roasted red peppers and courgettes with a garlic aoili is just devine.

Best of luck with it.

I'm starving now.

Tar.Aldarion

what county/county do you serve your food in?

bellapip

Hi Tar,

We were in co meath, unfortunately due to the economic downturn (la la la la la), and the loss of an amazing chef, we have moved away from food service.

Peanut

Dublin Vegetarian Reviewer wrote: »

Cornucopia's menu is actually less than inspired. A fantastic veggie restaurant is in Brighton, called Terre-a-Terre. Check out their menu.

I agree that they can be hit & miss. I thought however that the OP would have the advantage of having some local (Irish) places to visit initially.

I'm not sure that having a stir-fry dish is such a crime, as long as it's done with some flair and has additions like satay or marinated braised tofu puffs to balance it out and add flavour.

Terre-a-terre looks very interesting but I get the impression that they're catering to a more adventurous segment of customer with dishes such as this,

"Better Batter and Lemony Yemeni Relish: Soft buttermilk soaked halloumi dipped in chip shop batter, served with vodka-spiked preserved plum tomatoes, bright fresh pea mint hash with pickled quails egg, sea salad tartar and chubby chips, finished with lemony yemeni relish."

Now I would definitely visit somewhere like this (maybe as a once off), but I'm not sure if this type of menu would be suitable in a more general catering environment, which I think (could be totally wrong here) is what the OP was looking at.

pq0n1ct4ve8zf5

--LOS-- wrote: »

The second main thing is as someone else pointed out...a protein/meat substitute of some sort (that is not cheese), be that beans, tofu, fake meat, seitan w/e.
It is so often you see the veggie option with any protein in it which doesn't make for a very valuable or substantial meal.

Yes! This is a big thing for me. It's like people assume that seeing as you're a vegetarian you'll be pleased to get fed at all. I bloody like bloody food (metaphorically), I like eating food that is vegetarian, tastes good and is a balanced nutritious meal, but it's like I can only get 2/3. If a meat eater had to eat a second dinner after going home from your restaurant you wouldn't be happy like.

Dublin Vegetarian Reviewer wrote: »

No veg lasagne, no risotto, no stir fry, no pasta and tomato sauce, no butternut squash, no cheese dishes. Use aubergine, avocado, courgette, endive...In short, don't serve anything that is a *vegetarian option* in any other restaurant. Also, the term *vegetarian option* is offensive. Who would like to go out for dinner and have no choice about what they eat? Also, don't ask vegetarians to tell you want they want in the restaurant...if I wanted to spend the evening designing my own meal I'd cook myself, the professional chef should have lots of interesting suggestions to hand.

At the risk of getting in trouble twice in one thread, your post should calm down. A genuine question was asked, most chefs aren't trained in vegetarian or vegan cooking as a specific thing. DO ask vegetarians what they want in a restaurant, that's how we get nice things to eat

bellapip wrote: »

We have served a lentil nut roast, on bed of tossed leaves with sun dried toms and home made hummus.
Portabello burger, dressed to the nines in a huge bun, with onion marmalade and the choice of cheese or not.
Mixed bean hot pot "almost betty style" with a sweet potato mash.
Quinoa with butter beans and spicy tomato sauce in cannelloni tubes (was a huge hit).
Variations of pasta and lentil dishes, but the biggest hit always seems to be the lentil dishes, dal lentils slowly cooked in lemon juice, with a hot tom yum sauce, roasted red peppers and courgettes with a garlic aoili is just devine.

Best of luck with it.

I'm starving now.

Wow almost all of these sound amazing, and I think it does address the real issue, even when you said "variations of pasta dishes" you were going the extra mile to make them taste good, rather than just doing a token veggie dish. Sorry you had to shut down

Tar.Aldarion

bellapip wrote: »

Hi Tar,

We were in co meath, unfortunately due to the economic downturn (la la la la la), and the loss of an amazing chef, we have moved away from food service.

Aw a pity, I would have visited. Sounds amazing

ballymac676

Some great menu choices here. Only one thing I would disagree with. As a vegetarian for over 25 years I hate having a meat substitute on my plate by this I mean anything that looks like meat - ie quorn sausages, burgers, those horrible 'chicken' things etc. I would love to be offered some of the dishes quoted here - pasta and tomato sauce should be banned from the Veg option in all restaurants!!

Dublin Vegetarian Reviewer

Armani Creamy Salsa wrote: »

most chefs aren't trained in vegetarian or vegan cooking as a specific thing. DO ask vegetarians what they want in a restaurant, that's how we get nice things to eat

Do you not think also that the customer who is obliged to instruct a professional chef (in receipt of a salary which the customers pay) in how to prepare a meal should be paid for their service instead of the other way around?

Dublin Vegetarian Reviewer

ballymac676 wrote: »

Some great menu choices here. Only one thing I would disagree with. As a vegetarian for over 25 years I hate having a meat substitute on my plate by this I mean anything that looks like meat - ie quorn sausages, burgers, those horrible 'chicken' things etc. I would love to be offered some of the dishes quoted here - pasta and tomato sauce should be banned from the Veg option in all restaurants!!

I fully agree. It is bewildering that somebody would think that a vegetarian/vegan would seek food "just like chicken", etc. Bizarre.

Shenshen

Dublin Vegetarian Reviewer wrote: »

Do you not think also that the customer who is obliged to instruct a professional chef (in receipt of a salary which the customers pay) in how to prepare a meal should be paid for their service instead of the other way around?

If given the choice between being asked what I want to see on a menu, and seeing 1 vegetarian option invariably consisting of goats cheese and aubergine in absolutely every single restaurant, I'd rather be asked, to be honest.

Dublin Vegetarian Reviewer

My point wasn't with regard to the OP. The issue is that if you are already in a restaurant and the chef asks you to design a menu and instruct him/her in the cooking of it should you pay the professional chef (who by virtue of his/her job should have plenty ideas or else why is he/she accepting a salary for professional culinary services) or should the chef pay you for the cooking lesson?

Shenshen

Dublin Vegetarian Reviewer wrote: »

My point wasn't with regard to the OP. The issue is that if you are already in a restaurant and the chef asks you to design a menu and instruct him/her in the cooking of it should you pay the professional chef (who by virtue of his/her job should have plenty ideas or else why is he/she accepting a salary for professional culinary services) or should the chef pay you for the cooking lesson?

Again, considering that in the past I've been charged over €20 for a plate of pasta with some sort of sauce, I consider making a suggestion to the chef the lesser of two evils, if it means I'll end up getting a decent meal for my money.

That said, if I have a choice of restaurant, I will of course pick the one where I know I'll have a choice of dishes and the chef knows what he's doing. It's just that sometimes I do not have that choice.

I'm pretty sure I'm not the only one on this board who had to piece together a main course out of starters and side dishes for herself on numerous occasions in various restaurants because the veggie option (if there was one) left a lot to be desired.

Dublin Vegetarian Reviewer

I agree that it is better to make a suggestion than to accept pasta and tomato sauce or whatever other dreary thing that a chef lacking professional skills might offer (personally I won't enter such a restaurant given the choice).

However, I also feel it necessary to stress the point that this is not an acceptable solution. Many restaurants, and indeed vegetarian/vegan customers, think that it is reasonable that the customer should design a menu and instruct the chef in how to cook it. At the very least I would expect a big discount for having to do this work for the restaurant.

If a customer were to go to a hairdresser and ask the hairdresser to dry their hair straight and was told by the trained hairdresser, who is charging full price, that he/she doesn't know how to dry hair straight, would customers find it reasonable to educate the hairdresser and then pay the full price? The same applies if you go to a doctor and show him/her a rash. If the doctor told the patient that he/she doesn't know how to diagnose rashes would you educate him/her and then pay the doctor the full price?

I fail to understand why vegetarian/vegan restaurant customers tolerate the fact that the chef does not know how to cook without meat and then asks the customers to teach them. In these cases the chefs get free cooking lessons and the customer works for the restaurant, all the while paying the full price of a meal.

Shenshen

Dublin Vegetarian Reviewer wrote: »

I agree that it is better to make a suggestion than to accept pasta and tomato sauce or whatever other dreary thing that a chef lacking professional skills might offer (personally I won't enter such a restaurant given the choice).

However, I also feel it necessary to stress the point that this is not an acceptable solution. Many restaurants, and indeed vegetarian/vegan customers, think that it is reasonable that the customer should design a menu and instruct the chef in how to cook it. At the very least I would expect a big discount for having to do this work for the restaurant.

If a customer were to go to a hairdresser and ask the hairdresser to dry their hair straight and was told by the trained hairdresser, who is charging full price, that he/she doesn't know how to dry hair straight, would customers find it reasonable to educate the hairdresser and then pay the full price? The same applies if you go to a doctor and show him/her a rash. If the doctor told the patient that he/she doesn't know how to diagnose rashes would you educate him/her and then pay the doctor the full price?

I fail to understand why vegetarian/vegan restaurant customers tolerate the fact that the chef does not know how to cook without meat and then asks the customers to teach them. In these cases the chefs get free cooking lessons and the customer works for the restaurant, all the while paying the full price of a meal.

I hadn't actually thought of entering the kitchen, taking stock of the larder and then hand the chef a detailed recipe suggestion.
My thoughts were more along the line of suggesting what other posters in this thread have suggested, providing ideas rather than the finished product.
A bit like the hairdresser in your example, you tell the hairdresser what you want done, and the hairdresser does it.

As such, I'm actually very happy for someone in the restaurant business to go around asking vegetarians what they would like to see on a menu...
I understand that someone who isn't themselves a vegetarian might struggle with putting together more than one nice option.

Dublin Vegetarian Reviewer

Shenshen wrote: »

I understand that someone who isn't themselves a vegetarian might struggle with putting together more than one nice option.

Ah, well, you see, this is the fundamental difference in our thoughts on the matter. I can understand why somebody who rarely cooks and who is a teacher, cleaner, dentist, etc., etc., by profession might not be able to think of dishes which do not include meat BUT a professionally trained chef should know how to put food, any food, together in a tasty way, if they can't then they are in the wrong job.

If you are a good chef you can open the fridge and put together any number of tasty meals even if there is no meat in there...anything else is just somebody who is cooking by numbers...

Dublin Vegetarian Reviewer

Shenshen wrote: »

A bit like the hairdresser in your example, you tell the hairdresser what you want done, and the hairdresser does it.

The hairdresser in my example did not know how to dry hair straight A bit like chefs who need to ask you what a vegetarian meal might consist of...;)

mrsnicey

FAO Dublin Vegetarian Reviewer! I am a bit peed off with your comments. We do have a head chef, a very good head chef in fact and at a recent meeting I brought up the fact that we have a few regulars eating in our establishment that are vegetarian and I suggested we make more of an effort to cater for these customers on our next menu change. He, like most chefs is a blue steak, pink pork, raw tuna type of guy who has no insight into "what a vegetarian would like to see on a menu". We are out to cater for vegetarians here, to improve our menu, and too be honest people like you dissing our attempts to educate ourselves about "what a vegetarian would like to see on a menu" is disheartening and makes me wonder why we bother On a positive note, thanks to all who have given us some fantastic idea's and our "vegetarian pasta of the day" option has well and truly left the building

JennaJameson

Meals that are genuinely vegetarian, for a start. Was asking in a Thai restaurant in Malahide once if I was really a vegetarian after ordering the Thai red curry.

I replied that I was, and asked why, and the waitress replied "Oh, it's just that we cook some of the food in fish paste, but we can just take that out."

The menu said the dish was vegetarian. I'd almost understand the fish thing if the menu had said it was a "vegetable" curry, but not when it clearly said vegetarian.

In restaurants which say their meals are "cooked to order", I fail to see why they can't simply make the same meals but without the meat, when asked. I've asked that question in several establishments, to no avail. Considering a vegetarian option would be cheaper for them, and they would still probably charge me the same price as the option with meat, I fail to see why they refuse.

I freaking love pasta, but there has to be more than just pasta on the menu. I can make pasta and tomato sauce at home for a couple of euro. I don't want to be charged €20 for it.

I've no problem with pasta as a vegetarian option, so long as it's not the only option, and so long as it isn't tagliatelle (was talking with a fellow vege the last day, can't figure out why the vege option is nearly always tagliatelle or penne. Imagination people!)

Too often I go to restaurants, and for whatever reason, the vegetarian main dish option is a cold dish. This drives me cracked.

I love salad, but again, not when it's the only option on the menu. I'm looking for somewhere good to go for dinner in Dublin at the moment, but so many places have plain salad as their only meat-free starter *yawn*

Protein. Super important. No meal is nutritionally complete without protein. I won't eat in a restaurant that doesn't at least has tofu (though I don't eat it normally).

NO FISH. Oh my god, I dunno how many times I've seen a menu and asked if there was a vegetarian option, only to get a funny look and "Eh...there's fish..." No. No.

I have to say, it is refreshing to be asked what to put on a menu. I get that most chefs aren't as experienced with cooking vegetarian dishes as they are with meat dishes- after all, the vast majority of their customers will happily eat meat. It's understandable, and at least someone is trying to rectify the salad-and-pasta situation so many of us have moaned about.

MissFlitworth

Dublin Vegetarian Reviewer wrote: »

It is bewildering that somebody would think that a vegetarian/vegan would seek food "just like chicken", etc. Bizarre.

And yet lots and lots of vegetarians do. Linda McCartney didn't become a bazillionaire by magic.

OP I think it's fantastic you're asking for inspiration, lots of my favourite restaurants are stalked by me on Twitter and would regularly ask people what they'd like to see on the next menu. Last one I recall was Fallon & Byrne asking what kind of cakes people would like to see in the coffee area & what they'd like to have in the new newstand & I don't remember them getting any sneery remarks about how they shouldn't be working as chefs.

It might actually be an idea to pigeon hole your veggie regulars next time they come in and ask them for some ideas.

I'm not a veggie myself but I eat out with vegetarians quite a lot & some of them would love to have the option of having the same thing everyone else is having but with the meat swapped out, especially the ones who are vegetarian for moral reasons but still actually really like meat. Veggie bangers & Mash with veggie friendly gravy, tvp/beanburger quarter pounder, vegetarian chili, all that sort of thing.

What I often find when eating out is that there's one vegetarian dish on the menu & it has a very polarising ingredient in it, ie one that people either love or really strongly dislike. Mushrooms would be the main one I can think of but goats cheese as well. It has in the past meant us moving to another restaurant because otherwise vegetarian buddies would be stuck eating a selection of sideorders!

I think Talbot 101 in Dublin do vegetarian really well, they always have a couple of vegetarian options on the menu for mains and for starters and they always tend to be dishes that even meat eaters in my group will go for over what they'd normally order

There's no one blanket style of cooking that's going to suit all vegetarians but you'll always get people happy that you tried something different for them or that you understand what is & isn't vegetarian on your menu. I've tried a fair few spoonfulls of vegetable soup that clearly had chicken stock in them for example

Tar.Aldarion

I agree, it's not bizarre at all, most my veggie friends go wild on the stuff. And if something tasted like steak I'd buy it every day.

I agree about even simple things like veggie sausages and mash etc which are in diff countries and not here, or actually nice veggie nut burgers and so forth, which you can get in pubs in britain. If you dont like mushrooms and goats cheese in ireland then you are screwed, luckily I love them.

101 talbot as you say, is amazing. I love it! Brought my family/cousins there twice and they loved my veggie food so much. Even though they were so sceptical! They have the nicest food there.And the menu changes a lot, a pleasant change. Every time I see it I want to go in


I wish more people are doing what you are mrsnicey, fair play to you.

schemingbohemia

Dublin Vegetarian Reviewer wrote: »

No veg lasagne, no risotto, no stir fry, no pasta and tomato sauce, no butternut squash, no cheese dishes. Use aubergine, avocado, courgette, endive...In short, don't serve anything that is a *vegetarian option* in any other restaurant. Also, the term *vegetarian option* is offensive. Who would like to go out for dinner and have no choice about what they eat? Also, don't ask vegetarians to tell you want they want in the restaurant...if I wanted to spend the evening designing my own meal I'd cook myself, the professional chef should have lots of interesting suggestions to hand.

Cornucopia's menu is actually less than inspired. A fantastic veggie restaurant is in Brighton, called Terre-a-Terre. Check out their menu.

Dublin Vegetarian Reviewer wrote: »

Do you not think also that the customer who is obliged to instruct a professional chef (in receipt of a salary which the customers pay) in how to prepare a meal should be paid for their service instead of the other way around?

Dublin Vegetarian Reviewer wrote: »

My point wasn't with regard to the OP. The issue is that if you are already in a restaurant and the chef asks you to design a menu and instruct him/her in the cooking of it should you pay the professional chef (who by virtue of his/her job should have plenty ideas or else why is he/she accepting a salary for professional culinary services) or should the chef pay you for the cooking lesson?

Could your posts be more pompous?

For once, a restaurant owner asks vegetarians what they would like on a menu and you go off on a rant looking to be paid for advice. You subsequently tried to spin it that it wasn't in relation to the OP, well then, start a new thread so that there's no confusion.

Dublin Vegetarian Reviewer

mrsnicey wrote: »

He, like most chefs is a blue steak, pink pork, raw tuna type of guy who has no insight into "what a vegetarian would like to see on a menu".

Personally I wouldn't hire a chef who lacks "insight" and does not know how to cook without meat, as you yourself state, especially if I had to pay him a salary and then go on a public forum looking for advice to pass on to him. Why not send him on a cooking course? Or, given that you state that he is unable to imagine what a meal might consist of sans meat why don't you hire a chef who has the professional skills that your restaurant requires (you clearly state that he doesn't have all the cooking skills that you require him to have)?

I don't understand how you can claim to "have a very good head chef" when you are here seeking advice because he has no ideas Don't you think that a head chef (or any chef) should be full of ideas for meals that don't include meat?

That said, I do think that it is a good idea that you seek advice (given that your chef failed you) rather than serve "pasta of the day". However, as I have already stated, I won't impart advice for free when I'm in a restaurant. It's the chef's job to make suggestions to the customer, not the other way round.:) I don't expect to have to tell a medical doctor how to bandage a hand, nor do I expect to have to tell a chef how and what to cook.

schemingbohemia

Numpty!

Mark Hamill

It really is great, mrsnicey, that you are here looking for suggestions to make your menu more appetising, but I have to say that, in principle, I agree with Dublin Vegetarian Reviewer. If your chef is, as you put it:

mrsnicey wrote: »

a blue steak, pink pork, raw tuna type of guy who has no insight into "what a vegetarian would like to see on a menu".

then he sounds like a boring, completely unimaginative, one note chef, the same as in most of the restaurants bemoaned by vegetarians as inadequate and not worth it. I would question whether, even with all the suggestions here, whether he could manage to even cook the meals properly, as if he has no insight as to what a veggie wants in the menu, then he will be unlikely to have insight into what the food should taste like. Having a head chef, in restaurant aiming to entice veggies, with so little insight into what to feed vegetarians makes about as much sense as a head chef in a steak house who knows nothing beyond making the mash potatoes on the side.

A truly good head chef should be able to cook a variety of meals from a variety of ingredients, and should not get totally lost if there one staple is missing be it steak or fish or potatoes etc. Why is it that Indian restaurants are the only ones that seem to get this? Even a small, omnivorous, Indian restaurant will have a variety of different types of starters and curries (chick pea, potato, spinach,mix veg, paneer, biryani) suitable for veggies.

Mark Hamill

MissFlitworth wrote: »

And yet lots and lots of vegetarians do. Linda McCartney didn't become a bazillionaire by magic.

While I like some of the imitation meat products from the shops, and it wouldn't be the worst thing if they where offered in restaurants, I would prefer if they weren't. I dont really want to pay €10 or €20 for the privilege of eating something i can slap up at home for the equivalent of a €1. In a restaurant, I want something unique, something that shows that I'm in somewhere where they made the food themselves. If I get a starter described as pomme de terre légèrement coupée en tranches avec une bâche d'oignon de fromage et de ressort de cheddar, I dont want to be given a packet of cheese and onion tayto.

pinkmonkey045

Mrs. Nicey,

You should go visit Blazing Salads [Drury Street] and Cafe fresh [Powerscourt Centre] if you want to draw some divine inspiration.

Undercover spying, you can see how the pros do veggie food! Pick your favourite few, and rotate in your menus*

*the author of this comment does not endorse stealing.

There are a few veggie cooking courses in Dublin too....could go as an undercover chef recipe stealer*

*same again.

G'luck!

Peanut

Mark Hamill wrote: »

Why is it that Indian restaurants are the only ones that seem to get this? Even a small, omnivorous, Indian restaurant will have a variety of different types of starters and curries (chick pea, potato, spinach,mix veg, paneer, biryani) suitable for veggies.

I think that's probably just due to the number of vegetarians in India to be honest, so a lot more recipe variations have come about.

Mark Hamill

Peanut wrote: »

I think that's probably just due to the number of vegetarians in India to be honest, so a lot more recipe variations have come about.

I'm sure that is part of it, but its not like there is a massive variation between indian vegetable dishes and indian meat dishes, meat wouldn't be considered the centre or primary flavour in your meal, just one of many that can changed at will.

mrsnicey

Dublin Vegetarian Reviewer wrote: »

My point wasn't with regard to the OP. The issue is that if you are already in a restaurant and the chef asks you to design a menu and instruct him/her in the cooking of it should you pay the professional chef (who by virtue of his/her job should have plenty ideas or else why is he/she accepting a salary for professional culinary services) or should the chef pay you for the cooking lesson?

Now you are getting off totally off track with all your bull. What I came on to boards for was for the chef and I to get a better insight into what vegetarians would like to see on a menu because neither of us are vegetarian and who knows better than a vegetarian themselves to tell us what they are looking for! Whats the harm in that? We have to constantly strive to improve our business and keep customers happy, to keep our employees in a job to pay suppliers, do you realise the alarming statistics that show how many small restaurants close every single week? I stand by what I said about our chef being an excellent chef, so what if he doesn't have an insight into what vegetarians want from a restaurant, take for example the 2 Michelin star restaurant Patrick Guilbaud's, theeee finest eaterie in Ireland (according to the experts) their executive/head chef is probably on more money than any of us could imagine and whats on their vegetarian menu......varients of goats cheese, pasta and mushrooms, all of these 3 have been mentioned in most posts as being pet peeves, what people are sick of seeing. So shoot me for want to offer exciting, interesting and fabulously tasty vegetarian food to my customers! So Dublin Vegetarian Reviewer add something positive to this thread or please don't bother with the rest of us here who are trying to make a small bit of a difference, for the better may I add!

itsalongday

mrsnicey wrote: »

Now you are getting off totally off track with all your bull. What I came on to boards for was for the chef and I to get a better insight into what vegetarians would like to see on a menu because neither of us are vegetarian and who knows better than a vegetarian themselves to tell us what they are looking for! Whats the harm in that? We have to constantly strive to improve our business and keep customers happy, to keep our employees in a job to pay suppliers, do you realise the alarming statistics that show how many small restaurants close every single week? I stand by what I said about our chef being an excellent chef, so what if he doesn't have an insight into what vegetarians want from a restaurant, take for example the 2 Michelin star restaurant Patrick Guilbaud's, theeee finest eaterie in Ireland (according to the experts) their executive/head chef is probably on more money than any of us could imagine and whats on their vegetarian menu......varients of goats cheese, pasta and mushrooms, all of these 3 have been mentioned in most posts as being pet peeves, what people are sick of seeing. So shoot me for want to offer exciting, interesting and fabulously tasty vegetarian food to my customers! So Dublin Vegetarian Reviewer add something positive to this thread or please don't bother with the rest of us here who are trying to make a small bit of a difference, for the better may I add!

oh mrsnicey i like it...... try think of savoury meat and fish dishes that are quite popular, is there a version of this dish you could think of with no meat yet a nice veg / pulse etc instead, think of having slightly crushed cooked lentils for burgers, veggie cottage pie etc, curries and wet dishes are great with chickpeas, lentils, beans etc - individul bakes will be cost effective, present well and can be changes around easily and presented in cool little pots / dishes is sometimes 1/3 of the battle, when your tired of these, and maybe you alrerady are, take a new look at it, think of all desserts on offer and try to imagine if you could turn your favourite sweet into savoury, think outside the box, sweet potato and ginger creme brulee with parmesan crisp on top as a starter - wilted rocket wild mushroom and goats cheese bread and butter pudding - roast shallot, creamy brie and hazelnut pesto tart tatin - i dont think all veggies ( of which i am not but am a chef) arent fed up of cheese and pasta, its just the same bloody dish al the time with it thats all, tempura of spiced vegetables with a four cheese fondue - try a nut roast scented with honey and tarragon stuffed inside a roulade of crispy herbed potato rosti topped with a dollop of flavoured hollandaise ( tabasco, worchestershire sce, mint and tarragon) ....... maybe you or the chef doesnt need a recipe just inspiration or a guide to thinking in a different way, trust me i stay awake at nights thinking of this stuff ( especially after a glass of vino ;0) ) , very exciting stuff, thats the beuty of food, best of luck with the restuarant, tough biz at the moment i know , let me know what you think or how you get on or come up with and dont mind the posts by people who just need to be heard speaking nonsense, hope this helps, ill happily give you recipes or more ideas if you bouce some ideas off me.......