A popular restaurant recently discovered their vegan carbonara actually costs less than the traditional version, despite using premium cashew cream. Plant-based proteins like nuts and meat substitutes can be pricier than meat, while vegetables and grains typically cost less. Systematically comparing cost prices reveals where differences lie and helps you price your menu correctly.
Why vegan dishes are calculated differently
Cost prices for vegan dishes often differ from regular dishes due to different ingredients and proportions. Where meat serves as the main protein in traditional dishes, you're replacing it with plant-based alternatives that carry different per-kilo pricing.
💡 Example comparison:
Regular pasta carbonara vs. vegan carbonara (per serving):
- Bacon 80g: €1.60 → Smoked tempeh 60g: €2.10
- Egg 1 piece: €0.25 → Cashew cream 30ml: €0.75
- Parmesan 20g: €1.20 → Nutritional yeast 15g: €0.45
- Cream 50ml: €0.30 → Oat cream 50ml: €0.20
Regular total: €3.35 | Vegan total: €3.50
Most expensive vegan ingredients
Some plant-based ingredients cost more than their animal-based equivalents, particularly protein sources and specialty products:
- Nuts and seeds: Cashews €18-25/kg, almonds €15-20/kg
- Meat substitutes: Tempeh €12-16/kg, seitan €10-15/kg
- Plant-based cheese: €20-35/kg (3-5x more expensive than regular cheese)
- Coconut oil/tahini: €8-12/kg for quality products
Cheaper vegan alternatives
Many plant-based staples actually cost less than animal products:
- Legumes: Lentils €2-4/kg, chickpeas €2-3/kg
- Grains: Quinoa €6-8/kg, bulgur €2-3/kg
- Plant-based milk: Oat drink €1-2/liter vs. milk €1.20/liter
- Vegetables and fruit: Often same price or cheaper due to larger volumes
⚠️ Note:
Always calculate per serving, not per kilo. An expensive ingredient used sparingly can work out cheaper than an inexpensive ingredient used in large quantities.
Calculate the cost price step by step
For a fair comparison, calculate both dishes using identical methods. After managing kitchen operations for nearly a decade, I've found this approach eliminates pricing surprises:
💡 Example calculation:
Buddha bowl - regular vs. vegan:
Regular version:
- Chicken fillet 120g: €2.40
- Quinoa 60g: €0.48
- Vegetable mix: €1.20
- Feta 30g: €0.90
- Dressing: €0.35
Total regular: €5.33
Vegan version:
- Grilled tofu 100g: €1.80
- Quinoa 60g: €0.48
- Vegetable mix: €1.20
- Hummus 40g: €0.60
- Tahini dressing: €0.45
Total vegan: €4.53
Compare food cost percentage
After calculating cost prices, compare the food cost percentages at identical selling prices:
If both dishes sell for €18.50 (incl. 9% VAT = €16.97 excl. VAT):
- Regular version: (€5.33 / €16.97) × 100 = 31.4%
- Vegan version: (€4.53 / €16.97) × 100 = 26.7%
Here, the vegan version proves more profitable despite pricier specialty items.
Pricing strategy for vegan menu
With cost prices calculated, you can decide on your pricing strategy:
- Same price: If cost price is lower, enjoy higher margins
- Lower price: Make vegan options more attractive
- Higher price: If cost price is higher due to premium ingredients
💡 Example pricing:
At €4.53 cost price and desired 30% food cost:
Minimum selling price: €4.53 / 0.30 = €15.10 excl. VAT = €16.46 incl. VAT
So you can charge €16.50 and maintain healthy margins.
How do you calculate the cost price of a vegan dish?
Make an ingredient list per serving
List all ingredients with the exact quantity per serving. Don't forget the smaller ingredients like herbs, oil and salt - they also count towards the cost price.
Look up the purchase prices per ingredient
Note the price per kilo or unit of each ingredient. Check your latest invoices or ask your supplier for the most current prices.
Calculate the costs per serving
Multiply the quantity per serving by the price per unit. Add all ingredient costs together for the total cost price of the dish.
Compare with the regular alternative
Calculate the cost price of the regular dish the same way. Compare both cost prices and food cost percentages to determine profitability.
✨ Pro tip
Calculate your 3 most popular vegan dishes using 70% affordable base ingredients like lentils and quinoa, then add 30% premium ingredients for flavor impact within 48 hours. This formula keeps costs predictable while maximizing taste.
Calculate this yourself?
In the KitchenNmbrs app you can do this in just a few clicks. 7 days free, no credit card.
Was this article helpful?
Frequently asked questions
Are vegan dishes always more expensive to purchase?
No, it depends on the ingredients you choose. Legumes and grains often cost less than meat, but specialty meat substitutes and plant-based cheese can be pricier. Each dish varies based on your ingredient selection.
Do I need to sell vegan dishes at a higher price?
Only if the cost price is higher and you want to maintain identical margins. Often you can achieve comparable or lower cost prices than regular dishes through smart ingredient choices.
Which vegan ingredients are the most expensive?
Plant-based cheese, cashews, almonds and premium meat substitutes typically cost the most. Legumes, grains and seasonal vegetables are often cheaper alternatives.
How do I keep my vegan food cost under control?
Focus on affordable protein sources like lentils and chickpeas, use seasonal vegetables and limit expensive specialty items to small quantities for flavor enhancement. Always calculate per serving, not per kilogram.
Can I achieve the same margin on vegan dishes?
Yes, through smart recipe development and correct pricing strategies. Vegan dishes are often more profitable because vegetables and legumes cost less than meat and fish.
Should I calculate vegan dish costs differently during seasonal price fluctuations?
Track your costs monthly since plant-based ingredients can fluctuate more than animal products. Nuts and specialty items stay stable, but vegetables vary significantly with seasons.
📚 Sources consulted
- EU Verordening 852/2004 — Levensmiddelenhygiëne (2004) — Official source
- EU Verordening 853/2004 — Hygiënevoorschriften voor levensmiddelen van dierlijke oorsprong (2004) — Official source
- EU Verordening 1169/2011 — Voedselinformatie aan consumenten (2011) — Official source
- NVWA — Hygiënecode voor de horeca (2024) — Official source
- NVWA — Allergenen in voedsel (2024) — Official source
- Codex Alimentarius — International Food Standards (2024) — Official source
- FSA — Safer food, better business (HACCP) (2024) — Official source
- BVL — Lebensmittelhygiene (HACCP) (2024) — Official source
- Warenwetbesluit Bereiding en behandeling van levensmiddelen (2024) — Official source
- WHO — Foodborne diseases estimates (2024) — Official source
Food Standards Agency (FSA) — https://www.food.gov.uk
The HACCP standards shown in this application are for informational purposes only. KitchenNmbrs does not guarantee that displayed values are current or complete. Always consult the FSA or your local authority for the latest regulations.
Written by
Jeffrey Smit
Founder & CEO of KitchenNmbrs
Jeffrey Smit built KitchenNmbrs from 8 years of hands-on experience as kitchen manager at 1NUL8 Group in Rotterdam. His mission: give every restaurant owner control over food cost.
Develop recipes with instant cost calculation
Every new recipe has a cost price. KitchenNmbrs calculates it while you build the recipe — so you know if it's profitable before it hits the menu. Try it free.
Start free trial →