Then name “Sodexo” might not sound as familiar as White Castle or IKEA, but the food service conglomerate serves tens of millions of people every day in corporate cafeterias, hospitals, campuses, sports stadiums, and many, many more.

The new menu features 200 plant-based recipes across its North American locations. Recipes include quinoa burritos, kung-pao cauliflower, and black bean tamales. 

In an official statement from global food platform senior vice president John Wright, the company outlined its reason for launching the new menu : “By increasing the proportion of plants in a dish, we help address some of the world’s most pressing challenges. This approach aligns with the sustainability and wellness commitments embedded in our Love Of Food platform.”

The menus were developed alongside the Humane Society of the United States and World Resource Institute-Better Buying Lab. The move was described as meeting two separate goals, both protecting the environment by reducing emissions, and meeting the ever-growing demand for vegan options across their accounts.

It’s hard not to be hopeful about a move like this. As more and more corporations turn an eye towards health and sustainability, they reflect an ever-growing trend of more people adopting a plant-based way a life.

Inspiring Sodexo Dishes

If you’re inspired by Sodexo’s announcement, try making some of their new dishes yourself, courtesy of the Food Monster App.

Kung Pao Tofu

When you think of Chinese food, I would bet one of the last ingredients you would ever think of would be vegan mayonnaise. I know that’s true for me. But that’s exactly the ingredient that is in this recipe for Kung Pao Tofu by Rhea Parsons.

Black Bean Tacos With Persimmon Salsa and Lime Crema

These Black Bean Tacos With Persimmon Salsa and Lime Crema by Rebekah Waters are spiced with cumin, coriander, cinnamon, black pepper and cayenne and get an extra hit of flavor from a trickle of maple syrup and lime juice. They simmer away with some soft and sweet slowly cooked red onion and garlic, cooking down to create a hearty and comforting filling for your tacos. The salsa is sweet from persimmon, tangy with lime, and fresh thanks to a big hit of chopped coriander and spring onion. The lime crema brings it all together.

Mango, Chili, and Lime Quinoa Salad

Rachel Clarke’s Mango, Chili, and Lime Quinoa Salad will make you see salads as more than just a bed of greens. Fresh, juicy mango and sweet golden raisins are mixed with zesty lime juice and spicy diced chilis. The greens are tossed with quinoa, crisp red onion and bell pepper, then combined with the fruit and topped with pecans and pumpkin seeds for crunch and protein.

Looking for info on vegan food updates? Download the Food Monster App, it’s available for both Android and iPhone and has free and paid versions. The app is loaded with thousands of allergy-friendly & vegan recipes/cooking tips, has hundreds of search filters and features like bookmarking, meal plans and more.

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