Vegetarian products: tips and recipe ideas

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‘Even in a brewery, where traditionally a lot of meat is served, there are guests who want a plant-based alternative,’ explains Christopher Rogge, head of the company restaurant at the METRO Campus Düsseldorf. But it is precisely in these restaurants and establishments that the question arises: how can restaurateurs offer vegan or vegetarian dishes without overburdening the kitchen with fresh ingredients? According to Christopher, the answer lies in frozen products. ‘With frozen vegan and vegetarian products, chefs can meet this demand without a great deal of effort.’ Not only do they have a long shelf life and can be portioned flexibly, but they are also quick and easy to prepare. His tip: always have a selection of frozen products in stock – this way, vegan or vegetarian dishes can be created quickly and easily on demand.

Flexible and plant-based – what guests expect

Restaurateurs should be flexible when designing their menus and take individual dietary preferences into account. According to a survey conducted by Omniquest at the end of 2024 on behalf of MPULSE, around 50% of the 1,000 respondents would be impressed by a menu that caters for all eating habits. 25% specifically want more vegetarian and vegan options.

Vegan gyros – Greek flavour

Greek cuisine can also be enjoyed without meat – for example, with the vegan gyros from METRO Chef. ‘Simply fry it, add onions and season – and restaurateurs have a quick Mediterranean vegan option on the menu,’ says Chris. The plant-based gyros adds variety to the menu and offers an alternative to classic meat substitutes such as mince or nuggets. At the same time, it reduces the preparation effort, as it does not have to be processed raw and is quickly ready for use. ‘Served with potato wedges, salad and a homemade vegan wild garlic tzatziki, the result is a Mediterranean dish that will also convince meat lovers.’

Chris shows how quickly it can be prepared in the video:

Plant-Based Balls – a versatile source of protein

Not only gyros, but also other plant-based alternatives bring variety to the kitchen – like the Plant-Based Balls from METRO Chef. ‘They are neutral in flavour and can be customised with spices, herbs or marinades – an uncomplicated plant-based source of protein for a variety of dishes,’ explains Chris. How about a Power Bowl with sweet potatoes, chickpeas, avocado, beetroot, edamame and plant-based balls as a topping? The advantage for restaurateurs: ‘The bowl itself remains unchanged, only the protein source is exchanged depending on the guest's preference – whether plant-based balls, meat or another plant-based alternative such as mushrooms or tofu. This allows restaurateurs to offer the same dish with different options, optimising the cost of goods and simplifying the calculation.’ Aside from bowls, the plant-based balls can be used in a variety of ways – for example, served with rice and vegetables in a spicy soy sauce, as a filling for wraps with salad, avocado and hummus, or in a tomato sauce with pasta. A vegan version of the classic Swedish meatballs, served with mashed potatoes, is also quick to prepare.

Vegan schnitzel – the crispy classic

Schnitzel fans don't have to go without the classic either. ‘The vegan schnitzel by METRO Chef is just as easy to prepare as the meat version and goes well with many classic side dishes,’ says Chris. His tip: schnitzel with vegan mushroom sauce. Simply fry mushrooms with onions in a pan, season and deglaze with vegan cream. While the sauce is simmering, fry the schnitzel in a separate pan until golden brown. Serve with chips and a fresh salad, garnished with lemon and parsley. Other popular options with guests include the vegan schnitzel ‘Viennese style’ with cranberries and potato salad, or the cordon bleu stuffed with plant-based cheese and imitation ham.

In the video, Chris shows how it's done:

Veggie products by METRO Chef

The METRO Chef Veggie line offers more and more plant-based innovations – from creamy milk alternatives to veggie burgers and vegan pork sausage. All products are based on soy and wheat proteins.

About... Christopher Rogge

Christopher Rogge is a trained chef and has been an integral part of the METRO team since 2008. His professional career began with an apprenticeship at Bayer in Uerdingen, followed by nine months of basic military service, six months of which he spent working as a chef in the officers' home. After many years in the METRO catering team, he took over the role of head of the company restaurant on the METRO Campus in Düsseldorf in the summer of 2024. There he leads a team of 14, creates varied menus, organises orders and is jointly responsible for the culinary accompaniment of events. Since the beginning of 2023, he has also been sharing his expertise on social media: in the ‘Chris kocht’ (‘Chris cooks’) series, he presents creative recipe ideas and current trends with METRO's own brands on TikTok and YouTube. With over 60 videos now available, he reaches both professional and amateur chefs alike.

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