Vegan Menus
Little Tums operates a summer and winter menu which is updated once every 6 months.
These menus are adapted to each season allowing us to make use of all the different seasonal crops.
Monday
Mixed Bean and Vegetable Cassoulet:
Mixed beans, spring vegetables and lentils in a herby tomato sauce, served as a one pot dish.
Followed by Vegan yoghurt.
Tuesday
Lentil Bolognese:
Lentils and vegetables cooked through a traditional bolognese sauce, mixed through farfalle pasta, served with grated cheese.
Followed by courgette and orange sponge.
Wednesday
Vegan Quorn and Lentil Curry:
Vegan Diced Quorn, mixed vegetables and red lentils in a homemade curry sauce, served with naan bread.
Followed by fresh fruit salad.
Thursday
Vegetable Shepherd’s Pie:
Mixed vegetables, beans and lentils in herby gravy, served with mashed potato.
Followed by chocolate shortbread.
Friday
Cauliflower Korma:
Diced onion, spinach, cauliflower and red lentils in a homemade korma sauce, finished with fresh coriander served with mixed rice.
Followed by veganl yoghurt and fruit coulis.
Monday
Vegan Macaroni Cheese:
Good-old fashioned macaroni cheese, served with peas.
Followed by apple flapjack.
Tuesday
Vegan Quorn and Vegetable Casserole:
Vegan Quorn and spring vegetables in a rosemary gravy, served with julienne carrots and boiled potatoes.
Followed by fresh melon slices and pineapple.
Wednesday
Green Bean Pilaf:
Minced vegetables, mixed peppers, green beans and rice mixed through a fragrant tomato sauce, served as a one pot dish.
Followed by chocolate and pear sponge.
Thursday
Vegetable Stroganoff:
Spring garden vegetables in a creamy vegan garlic and mushroom sauce, served with chilled bulgur wheat.
Followed by Vegan yoghurt.
Friday
Vegetable Alfredo:
Spring vegetables, fresh red peppers and red onion mixed through penne pasta in a creamy vegan cheese sauce, served with green beans.
Followed by oat biscuit.
Monday
Vegetable Keema:
Spinach, onions, peas, and peppers in fragrant sauce, served with mixed rice.
Followed by flapjack.
Tuesday
Spring Vegetable Velouté:
Spring vegetables and greens, cooked in a light herby stock, served with a bread roll.
Followed by melon medley.
Wednesday
Ratatouille:
Mixed roasted vegetables including courgette, onion and aubergine in a herby tomato sauce mixed through orzo pasta served as a one pot dish.
Followed by Vegan yoghurt.
Thursday
Spinach and Vegetable Pesto Pasta:
Conchiglie pasta and vegetables in a creamy Vegan pesto and spinach sauce, served with a side of peas.
Followed by fresh fruit salad.
Friday
Roasted Squash Tagine:
Diced Vegan Quorn, roasted butternut squash, chickpeas and chopped dates brought together in a fragrant tomato based sauce, served with green beans.
Followed by lemon and blueberry sponge