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UWE vegan catering case study
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International recipes
Mediterranean
30 minutes
Warm Beetroot & Quinoa Tabbouleh
Mediterranean
10 minutes
White Bean, Sweetcorn & Carrot Salad with Tomato Herb Dressing
Mediterranean
10 minutes
Watercress, Avocado & Toasted Walnut Salad
Mediterranean
50 minutes
Golden Stuffed Squash
Middle Eastern and Moroccan
30-40 minutes
Middle-Eastern Nutty Millet Pilaf
Thai
35 minutes
Stir-Fried Vegetables, Rice & Tofu
Japanese
30 minutes
Wholefood Sushi
Italian
20-30 minutes
Pasta with Aubergine & Artichokes
Mexican, Central and South American
5 minutes
Creamy Mock Chicken, Avocado & Tomato Wraps
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