OCT 2023: A three course feast to celebrate World Vegan Month

As November is just around the corner, so is World Vegan Month. We want to take this month to embrace the beauty of plant-based cuisine.

At Baycroft, our chefs and hospitality teams are committed to understanding the specific needs, dietary requirements and preferences of all our residents. Our team continually develop their knowledge and work tirelessly to ensure every dish that leaves our kitchens are perfectly suited for ultimate nutrition and wellbeing.

Whether you've been a lifelong vegan or are curious about incorporating more plant-based dishes into your diet, we've got a starter, main and dessert that are easy to make and delicious to eat – enjoy!

Creamy Vegan Potato Leek Soup

This creamy and comforting potato leek soup is perfect for a cosy autumn evening. Packed with nutrients, this soup is incredibly easy to make.


  • 4 medium-sized potatoes, peeled and diced
  • 2 leeks, sliced (white and light green parts only)
  • 1 onion, chopped
  • 3 cloves of garlic, minced
  • 950ml vegetable stock
  • 230ml unsweetened almond milk (or any plant-based milk)
  • Salt and pepper, to taste
  • Fresh chives, for garnish


  1. In a large pot, sauté the leeks, onion, and garlic in a little vegetable stock until soft.
  2. Add the diced potatoes and the remaining vegetable stock.
  3. Simmer until the potatoes are tender, then blend the mixture until smooth.
  4. Stir in the almond milk and season with salt and pepper.
  5. Garnish with fresh chives and serve hot.

Vegan Lentil Shepherd's Pie

This vegan shepherd's pie is a comforting classic, made with lentils and topped with creamy mashed potatoes.


  • 800g mashed potatoes
  • 400g cooked green or brown lentils
  • 200g mixed vegetables (carrots, peas, sweetcorn)
  • 1 onion, chopped
  • 2 cloves of garlic, minced
  • 2 tbsp tomato paste
  • 230ml vegetable stock
  • 1 tsp thyme
  • Salt and pepper, to taste


  1. Preheat your oven to 190°C.
  2. In a pan, sauté the onion and garlic until translucent.
  3. Add the lentils, mixed vegetables, tomato paste, vegetable stock, thyme, salt, and pepper. Simmer for 10 minutes.
  4. Transfer the lentil mixture to a baking dish and spread the mashed potatoes on top.
  5. Bake for 25-30 minutes or until the top is golden brown.
  6. Let it cool slightly before serving.

Vegan Berry Parfait

End your meal on a sweet note with this simple vegan berry parfait.


  • 230ml cup vegan yogurt
  • 200g mixed berries (strawberries, blueberries, raspberries)
  • 100g granola
  • 1 tbsp maple syrup (optional)


  1. In a glass or bowl, layer vegan yogurt, mixed berries, and granola.
  2. Drizzle with maple syrup if desired.
  3. Repeat the layers.
  4. Garnish with a sprinkle of granola.