Catering for Vegetarians

By Stephanie Louer, Chef at OnOccasion Ltd.

With a rising number of people living as or becoming vegetarians, a caterer must take note of

this growing population with an acute understanding of its needs. While some clients

may approve offering a single vegetarian entree at their event, the increase in vegetarianism may induce them to ask for a greater selection for

guests that do not eat meat. Some people may even request a fully vegetarian menu for their

event, reflecting their guests and their attitudes. Thus, a caterer must take into consideration that vegetarianism represents something unique and

different from the standard fare.

Initially, vegetarians may seem difficult to cook for, but remember that their main objection is to the inclusion of

meat (including fish, a common fallacy) and slaughter by-products for the most part. Most vegetarians eat most dairy products, including cheese, as well as eggs and

other harvested animal products. Only the subset of strict vegetarians known as vegans refuses to eat animal

products at all, so clients should identify the need for a vegan option in advance. In addition, if caterers cook

vegetarian options alongside meat, they must take care to avoid nonvegetarian cross-contamination by

separating heating elements, fryers, cooking utensils, and preparation boards and by avoiding splatter.

When it comes to creating the menu itself, the process should not pose too many difficulties. Essentially, the

primary difference in sustenance between vegetarians and meat eaters is the source of protein. With that in

mind, caterers can be creative in seeking out vegetable sources of protein, from portabello mushrooms and tofu

to nuts and tempeh. In some receipes, one can substitute unusual but interesting vegetarian ingredients for meat ingredients, such as ravioli with pumpkin filling or nut roast instead of beef roast. Some traditional favorites, such as lasagna, do not necesssarily require meat or meat by-products, although they may rely heavily on

eggs or cheese.

About the Author:Stephanie Louer runs OnOccasion Ltd., a full-

service caterer in New York City, which offers a full line of vegetarian hot and cold hors d’oeuvres,

accompaniments, and vegetarian entrees.