Restaurant Dietary Quick-Reference Staff Training Guide
What Is Veganism?
Veganism excludes all animal products — not just meat. It is important to understand that different vegans follow this for different reasons, and their strictness varies accordingly.
Type of Vegan | Motivation | Strictness Level | Key Service Notes |
Ethical vegan | Animal rights and welfare | Very strict | May ask about sourcing and preparation methods |
Environmental vegan | Reducing carbon footprint | Strict | Often interested in locally sourced and organic options |
Health vegan | Personal health benefits | Moderate | May be more flexible with trace ingredients |
Plant-based dieter | Primarily dietary, not lifestyle | Flexible | May make occasional exceptions |
Always Avoid: Complete Ingredient List
Category | Ingredients to Avoid |
Meat and fish | All meat, poultry, fish, seafood, shellfish, and insects |
Dairy | Milk, cheese, butter, cream, yogurt, ice cream, ghee, whey, casein |
Eggs | Chicken eggs, duck eggs, all egg-based products |
Animal by-products | Honey, royal jelly, gelatin, lard, tallow, duck fat |
Hidden ingredients | Albumin (egg protein), cochineal/carmine (red dye from insects), shellac (insect glaze), isinglass (fish-derived, used in wine/beer clarification) |
Controversial ingredients | White sugar (may be processed with bone char), wine and beer (may use animal fining agents), fresh pasta (often contains eggs), some margarines (may contain dairy derivatives) |
Dairy Substitution Guide
Original Dairy | Vegan Substitutes | Best Used For |
Milk | Oat, almond, soy, rice, coconut, hemp, pea milk | Cooking, baking, coffee, cereals |
Cream | Coconut cream, cashew cream, silken tofu | Sauces, soups, desserts |
Butter | Vegan butter (e.g., Violife, Flora), coconut oil, avocado | Baking, sautéing, finishing |
Cheese | Nut-based, soy-based, coconut-based alternatives | Topping, sauces (use sparingly — quality varies) |
Yogurt | Coconut, almond, or soy-based yogurt | Dressings, dips, desserts |
Ice cream | Coconut, cashew, or oat-based frozen desserts | Dessert service |
Egg Substitution Guide
Purpose | Vegan Substitute | Ratio |
Binding (patties, burgers) | Ground flax + water (flax egg) | 1 tbsp flax + 3 tbsp water = 1 egg |
Binding (baking) | Ground chia + water | 1 tbsp chia + 3 tbsp water = 1 egg |
Leavening | Baking soda + vinegar or lemon juice | ½ tsp baking soda + 1 tbsp acid = 1 egg |
Moisture (baking) | Applesauce, mashed banana, silken tofu | ¼ cup = 1 egg |
Foaming (meringue, cocktails) | Aquafaba (liquid from canned chickpeas) | 3 tbsp = 1 egg white |
Scrambled egg alternative | Firm tofu with turmeric and nutritional yeast | To taste |
Building Vegan Umami
Umami Source | Application |
Mushrooms (multiple varieties) | Stocks, roasting, as a main protein element |
Miso paste | Dressings, glazes, soups, and marinades |
Tamari (gluten-free soy sauce) | Sauces, stir-fries, and seasoning |
Nutritional yeast | Cheesy flavour in sauces and on pasta |
Sun-dried or roasted tomatoes | Pasta, salads, sandwiches, dips |
Seaweed (nori, wakame, kombu) | Broths, sushi-style dishes, and seasoning |
Aged balsamic vinegar | Dressings, reductions, finishing |
Fermented black beans | Stir-fries, sauces, Asian-inspired dishes |
Sample Vegan Menu Ideas
Course | Dish Idea |
Breakfast | Tofu scramble with nutritional yeast, turmeric, and seasonal vegetables |
Breakfast | Chia pudding with coconut milk, fresh berries, and toasted seeds |
Breakfast | Avocado toast with hemp seeds, cherry tomatoes, and microgreens |
Starter | Cauliflower buffalo wings with cashew ranch dip |
Starter | Gazpacho with avocado and herb oil |
Main | Jackfruit tacos with lime-cilantro slaw and pickled red onion |
Main | Mushroom Wellington with herb-crusted puff pastry |
Main | Stuffed acorn squash with wild rice, cranberries, and pecans |
Main | Eggplant parmesan with cashew mozzarella |
Main | Buddha bowl with quinoa, roasted vegetables, and tahini dressing |
Dessert | Chocolate avocado mousse with coconut whipped cream |
Dessert | Cashew cheesecake with date-nut crust |
Dessert | Aquafaba meringue with seasonal fruit compote |
Service Standards: What Every Staff Member Must Know
Do | Don't |
Verify all ingredients — including stocks, sauces, dressings, and oils | Assume a dish is vegan without checking every component |
Change gloves AND wash hands before preparing a vegan dish | Just change gloves without washing hands first |
Inform guests clearly if cross-contamination is a risk | Promise a fully vegan environment if it cannot be guaranteed |
Confirm wine and beer pairing options are vegan-friendly before suggesting | Recommend standard wines without checking fining agents |
Ask whether the guest wants to know about controversial ingredients | Decide for them |
Never assume flexibility — always ask | Assume a healthy vegan and an ethical vegan have the same requirements |