Gourmet Galore: Vegan First attends Plantaway's Tasting Event

We were pleasantly surprised to see the versatility of their products in various cuisines - be it Asian, Indian, Continental, or Mughlai. Right from Grilled Chilli Cheese Toasties using Plantaway’s Cheddar cheese, Plantaway Minced Mutt’n Croquettes served with Plantaway Spicy Chipotle Mayo, to Dairy-free Blueberry Panna Cotta made with Plantaway Oat Mylk, the taste and product application were exceptional.

The Sizzling Starters

The Garlic bread made with Plantaway Dairy-free Butter was no different than the dairy butter ones, it was light and fresh. The Plantaway Chick’n Nuggets served with Plantaway’s Vegan Honey Mustard Mayonnaise was yummy and perfect in it's crunch, and bite factor. Ex-meat eaters from the Vegan First team gave their thumbs-up to this one.

In the picture: Almond Mylk Payassam, Chick'n Thai Kaprow Bowl, Mutt'n Croquettes (from L to R)

Another standout was the Mutt'n Seekh Kebab Rolls - the tandoori aroma of the kebab was beautifully complemented by the richness of Plantaway's dips. "I can't believe this is vegan!" , validated an ex meat eater from the Vegan First team, with his mouth (and heart) full.

Upon asking the Co-founder of Plantaway, Romil Ratra, what he thinks are the biggest factors to consider while launching a product in this category are, he said there are three:

First one is taste - if a plant-based alternative tastes great, a (non-vegan) person is more likely to make the shift. Second is Functionality & Application - we’ve created products that behave similar to the animal-based products so that consumers find it easy to cook with them. For example, our Barista approved plant milks are heat stable and perform just like dairy; our cheeses and butter melt and spread exactly like dairy-based cheese and butter too! Third is Nutrition - we have tried to match or come as close as possible to the protein content of animal-based products so that health-conscious consumers can confidently make the switch.