POWERFUL VEGGIES
A new level of cooking, where veggies are the heroes treated with all the love meat and dairy products has always got.
Insights
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Veganism and flexitarianism on the rise
The European vegans were twice as many in 2020 compared to 2016. And those who self-identify as flexitarians now represent about 30% of the entire population*.
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The Michelin Guide supports green cooking
In 2021, ONA became first all vegan restaurant to get a Michelin star*. This was also the year Michelin introduced green stars for restaurants combining “culinary excellence with outstanding eco-friendly commitments”**.
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Europeans are craving for plant-based foods
The plant-based food sector in Europe is growing rapidly. This market grew by 50%, from 2.4 billion EUR in 2018 to 3.6 billion EUR in 2020*.
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Recognition and excitement make people try
By using what’s familiar in a new way, you will usually get something your guest finds interesting but not too strange. Ginger-beets, baked watermelon and avo-coffee icecream are all great examples.
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Starters
Fresh and flavourful ways to start a meal or treat your guest with great snacks.
Deli Oat bites
The revolutionary way to vegan friendly dishes
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Main courses
Plant-based centerpieces that put smiles on faces and good feelings in bellies.
Don’t be a chicken
To make veggie dishes exciting, we must dare to try new pairings. Potatoes are great with nutmeg, parsley and horseradish. But you can also spike it with some chipotle, smoked paprika or pink pepper. Cucumber salads can be made with ginger, wasabi, apple and curry, instead of lemon, olive oil and feta which is the traditional combo.
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Desserts
Sweet finales that increase your average bill.
The veggie guide
How to cook beets, cut pumpkins and find classic as well as unexpected pairings for carrots.
Santa Maria AB ∙ Argongatan 2D ∙ Box 63 ∙ 431 53 Mölndal
