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our ethics

In our view, as a food producer, we have a responsibility to provide food which is healthy, nutritious and delicious. We use seasonal produce, much of which is home grown which ensures food is at its most fresh & flavoursome as well as providing a broad variety of ingredients. We do not use any trans fats, hydrogenated cooking oil or refined sugar.

Menu

 

 

Salads:

Smoky Mediterranean with wheatberry, pearl barley, kale, beetroot, olives, thyme dried tomatoes and chia seeds with basil pesto

 

Zesty Green with puy lentil, spinach, tahini, edameme bean, sugar snap pea, pumpkin seed and radish with raspberry vinaigrette

 

Nepalese spiced with chick pea, quinoa, date, cashew, pink onion, chilli & coriander with creamy coconut dressing

 

all served with 3 warm falafel:

 

Hot strips of Wholemeal Pitta Bread with:

Quinoa taboulleh with tomato, spring onion, parsley & Vegan feta and dips:

Aubergine Imam - Homemade Hoummus with lemon & coriander - Za’atar spiced yoghurt – Butter bean aioli

 

Seasonal Soup of the day

Eg. Butternut squash with lime chilli & coconut or Tomato & red lentil with thyme, garlic & basil.

 

Aromatic Moroccan Tagine

with chick peas, roasted butternut squash, caramelised onions, apricots, pistachios and coriander on mediterranean couscous

 

Smoky Red Pepper & Bean Gumbo

With borlotti & kidney beans, roasted tomatoes, thyme & oregano served on basmati rice

 

Drinks: A selection of herbal tea infusions - Homemade Elderflower Pressé - Iced Green Tea with raspberry

 

A Pint of Roasted Monkey Nuts

 

 

Well Being

Both the WHO and the UN promote eating a plant based diet and recent research suggests a plant based diet increases our energy levels, overall health and longevity. The use of whole grains, pulses and beans in our dishes satisfy hunger and provide slow release energy to the consumer.

 

Environment

Using seasonal ingredients, sourcing additional stock from local, independent producers and markets we are able to keep the food miles on our end products low. We promote reducing the human carbon footprint through including more vegan food in our diets. The packaging we use is all compostable or recyclable.

 

 

Sustainability

We source ingredients from LEAF marque suppliers where possible. Imported products we use are all Fair Trade. When we have a glut of a certain food we participate in food swaps with other growers or suppliers. We use a hybrid electric vehicle to pull our trailer and transport our products.

 

 

events

Ready Steady Glow (Bristol) 29 April www.readysteadyglow.co.uk

VegFest - Bristol 20-21 May www.bristol.vegfest.co.uk/

Common People (Oxford) 27-28 May www.commonpeople.net

Om & Bass yoga festival 23-25 June www.eventbrite.co.uk/e/the-om-bass-yoga-dance-and-well-being-festival-oxford-2017-tickets-29072407353?aff=es2

Run or Dye (Kent) 2 July http://runordye.co.uk/uk-locations/kent

Yoga Connects Festival (Glastonbury)  7-9 July http://yogaconnects.co.uk/location/

Wilderness Festival 3-6 August www.wildernessfestival.com/

Shambala Festival 24-27 August www.shambalafestival.org/

Thame Food Festival 30 Sept - 1 Oct www.thamefoodfestival.co.uk/

 

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va va vegan logo

va va vegan logo footer
va va vegan logo

We promote reducing the human carbon footprint through including more vegan food in our diets. The packaging we use is all compostable or recyclable.  We use a hybrid electric vehicle to pull our trailer and transport our products.

As a company we believe good healthy food should be accessible and affordable to all. Low food miles and using home grown and locally sourced produce enable us to keep our costs low, manageable and largely predictable. Using seasonal produce not only gives freshness, variety, flavour and menu flexibility but also means costs are kept low.