General diet - vegan
This document is part of the ACI Diet Specifications for Adult Inpatients. It is not to be used for patient education.
To provide a nutritionally adequate diet for people who do not eat any food of animal origin.
A diet strictly eliminating foods and beverages containing any meat, poultry, fish, milk, egg, or products derived from them.
Not nutritionally adequate unless fortified foods (eg cereals and soy beverages) and / or supplements are used to provide adequate vitamin B12, vitamin D, calcium, iron and zinc. High-protein plant foods must be available at each meal.
Care should be taken to read all product ingredients to look for ingredients of animal origin, e.g. casein, whey, dairy solids, gelatine, honey, albumin, globulin and egg mayonnaise. Food items which are compliant to a vegan diet but which include a ‘may contain’ allergen statement, are allowed to be provided on the diet.
Suitable for use in paediatrics when combined with an age-appropriate diet.
Specific menu planning guidelines
|Hot main dishes|
Dishes specially prepared for vegans based on beans, peas, tofu, textured vegetable protein (TVP), lentils, nuts
(At least one Band 1 choice per day, providing at least 15g protein per serve; others Band 2)
Any dishes containing meat, poultry, fish, milk or eggs
Any dishes cooked with wine made with egg white as a fining ingredient
|Sauces, gravies||Vegetable-based sauces without dairy or meat fats||Stocks and gravies made with meat, butter, milk, or stock powders made with animal products|
|Starchy vegetables / pasta / rice||All prepared without milk, butter or milk containing margarine||Vegetables prepared with milk, cheese, animal fat, or butter|
|Vegetables||Vegetables prepared without milk, butter or milk-containing margarine||Vegetables prepared with milk, cheese, animal fat, or butter|
|Soups||Vegetable soups made without animal-based stocks, milk, butter or milk-containing margarine||Soups prepared with meat, eggs, poultry, milk, butter or milk-containing margarine|
Peanut butter, soy cheese, hummus, felafel, baked beans (+/- salad)
(All Band 1, providing at least 10g protein per serve)
Beans (chickpeas, soybeans kidney beans etc), pasta, potato, rice, plus other vegetables
(Band 2, providing at least 10g protein per serve)
Rice and corn cakes
Rice, oats, corn or wheat flour
Pasta and noodles made without egg
Plain corn-based, rice-based or wheat-based cereals
Bread containing milk
Breakfast cereals with milk or honey (e.g. muesli)
|Spreads||Milk-free margarine, jam, peanut butter, Vegemite™||Honey, cheese, meat spreads, butter, milk-containing margarine|
|Hot breakfast choices||Baked beans in tomato sauce, mushrooms, tomatoes, spaghetti in tomato sauce|
Baked beans in ham or cheese sauce
|Fruit||All fruits, fresh and canned||-|
|Yoghurt||Soy yoghurt (gelatine free)||Dairy-based yoghurt|
Fresh and canned fruit
Jellied fruit prepared with agar or vegetable gums
|Desserts containing dairy, eggs, gelatine, cochineal or rennet (e.g. custards, ice-cream, regular jelly, junket)|
|Milk and cheese|
Soy or rice milk fortified with calcium and vitamin B12
Soy cheese (free of gelatine or animal rennet)
Cow’s milk and cheese
Soy cheese containing casein
|Beverages||Fortified soy or rice milk, juices, soft drinks, cordial, tea, coffee||Cow’s milk, Aktavite®, Ovaltine®, Milo®, Bonox®|
|Biscuits||Biscuits made with only vegetable fats and oils and no milk||Regular commercial biscuits|
Nuts and seeds
- Dietitians Association of Australia. Nutrition manual. 8th ed. Canberra: DAA; 2009.
- Craig WJ, Mangels AR, American Dietetic Association. Position of the American Dietetic Association: vegetarian diets. J Am Diet Assoc 2009;109:1266-82.
- Marsh K, Zeuschner C, Saunders A, Reid M. Meeting nutritional needs on a vegetarian diet. Aust Fam Phys 2009;38(8):600-2.
- Vegan Society NSW.
|Precautions||Added Food items which are compliant with a vegan diet but which include a ‘may contain’ allergen statement, are allowed to be provided on the diet|