UConn dining wins award for vegan crabcake recipe
STORRS — The University of Connecticut dining service has won a national award for a vegan recipe it serves in its dining halls.
The school’s vegan crabcakes with remoulade sauce has been named the best vegan meal by the National Association of College & University Food Services.
The school will pick up the award in July.
The main ingredient in the dish is hearts of palm, which the school says is uses to emulate the texture and flavor of crab.
The school says many of the other ingredients are brought in from UConn’s Spring Valley student-run farm.
The school says about one-fifth of the 12,000 recipes served in the school’s eight dining halls are vegan.