What's on the menu?

At our catered halls, we offer high-quality, tasty and nutritious meals that also align with our commitment to sustainability. We design a 6-week menu cycle, revisited every term to ensure a blend of flavours in harmony with seasonality.

In response to the valuable feedback we received from our residents, we have focused on enhancing the protein content in our vegan and vegetarian offerings.

Let's dive into the diverse options available, using the menu starting 29 January as a reference:

Vegan options:

• Tofu: Crafted from soybeans, it provides a substantial dose of plant-based protein (Green Thai Curry).
• Soya Mince: A soy protein-based meat substitute, offering a protein-rich alternative (Soya Mince Ragu with Tagliatelle).
• Black Lentils: A rich source of plant-based protein (Middle Eastern-style roasted Vegetables with Black Lentils & Herbs).
• Tindle: Made with 9 ingredients, TiNDLE contains soy protein, wheat gluten, wheat starch, coconut oil, oat fibre, water, methylcellulose (a plant-based egg white!), and Lipi™, their unique blend of plant-based fats and flavour that gives TiNDLE the distinctive aroma, taste, and cookability of chicken. (Tindle - Chicken Gyros with Pita Bread).
• Quinoa, Quorn and Pinto beans: (Spiced Quorn Burrito filled with Quinoa, Pinto Beans, Peppers, and Peruvian Green Sauce). Quorn is a mycoprotein-based meat substitute, and combined with quinoa and pinto beans, this burrito offers a diverse protein profile.
• Celeriac: A vegetable root with notable protein content, contributing to various menu options.

*Please note that protein content varies based on portion sizes for each dish.

Vegetarian options:

• In our vegetarian options, protein sources include eggs, pasta, milk, ricotta, goat and stilton cheese (Spanish Omelette, Mushrooms Ravioli, Veggie Toad in the Hole).
• Cashews and wild rice add a satisfying protein punch to the Stuffed Baked Peppers.
• In our menu cycle you can also find chickpeas, beans, tempeh, cauliflower, jackfruit or paneer among other sources of protein in the vegan and vegetarian main dinner options.

*Please note that protein content varies based on portion sizes for each dish.

The Good Pea Company

The catering team has also introduced The Good Pea Company, a plant-based milk alternative made from yellow split peas and coconut cream, with 34gr of protein per carton and 50% more calcium than cow’s milk. This milk will be used in our facilities to enrich our vegan and vegetarian options.

Our commitment extends to diverse dietary preferences, ensuring everyone finds a delightful option.

Halal options:

• For those adhering to Halal dietary preferences, rest assured that our meat dishes, including chicken, turkey, and beef (excluding organic beef mince), are Halal.
• Pork is offered only once a week for dinner service and during Saturday brunch with our full English breakfast, where residents and guests could also find vegetarian and vegan alternatives.
• During dinner service, both vegetarian and vegan choices, along with fish options, are generally suitable for Halal preferences.

If you have any further questions regarding the protein content of our dishes, please, speak with a member of staff who will be able to assist you. You can also email our Residences Catering Manager, Ana Martinez – a.m.martinez-badia@lse.ac.uk 

For more food-related information, check out the Halal options in London and recipes you can follow at home.