AlternativeFootware.co.ukVegetarian Ingredients
This is the most basic thing to get right. Obviously to be vegetarian the dish should not contain meat or fish, but the following should also be given careful consideration:
Colourings, Flavourings, Preservatives and other e numbers:
Many of the above are animal derived and should not simply be ignored or presumed to be suitable. Examples include e471 (used in many foodstuffs including breads), cochineal (a red food colouring - also known as e120 - which is derived from crushed insects). Remember to check such things as glace cherries and other decorations as these too contain colourings which could be unsuitable.
Cooking Oils and fats:
Oils and fats should be checked to be suitable. For example, many pastries contain lard which is of animal origin. This checking should also extend to the oils and fats used to grease the cooking sheets, pie dishes etc as this becomes part of the ingredients and can render an otherwise suitable dish as not suitable for vegetarians.
Wines, Beer and other alcohol:
This is a common failing point, especially in smaller outlets. Animal derived ingredients are frequently used in the clearing of alcoholic beverages. For example, gelatine and isinglass are very common in the wine industry rendering the wines themselves unsuitable and thus if an unsuitable wine is used in a food it will have made the food itself also unsuitable.
Gelatine:
This is extensively used as an ingredient in everything from sweets (most gum type sweets have gelatine in them) through desserts and more. As it is of animal origin its use renders the foodstuff unsuitable.
Bread:
Breads and other baked items may contain animal derived preservatives and/or colourings etc.
Cheese:
Another common misconception is that ALL cheese is vegetarian. This is simply not the case. Animal derived rennet is still in common use, especially in hard cheeses and would thus render the cheese and any product incorporating it as unsuitable. There are a huge range of cheese that uses vegetarian rennet so it should not be difficult to ensure suitability - caterers assuming the cheese will be okay is simply not acceptable.
Whey:
As with cheese, this may contain animal derived rennet and thus be unsuitable.
Margarines:
Many margerines contain animal and/or fish fats. Remember, that butter itself is suitable for vegetarians (it is vegans who do not consume dairy produce).
Stocks:
Must be of vegetable origin to be suitable. Many restaurants (especially foreign) use chicken stock in dishes they sell as vegetarian - making them clearly unsuitable.
Worcester Sauce:
Most worcester sauces contain anchovies making it unsuitable as an ingredient in vegetarian food.
Suet:
May be of animal origin.
REMEMBER: It is the legal duty of any establishment labelling a product as vegetarian to ensure ALL the ingredients and preparation methods result in the food actually being suitable for vegetarians.