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Disclosure
When McDonald’s launches a McVegan burger, you know the plant based movement is in full swing. While still only available in Finland, we think it’s only a matter of time before the soy patty on a Quarter Pounder bun arrives in London.
Just look at the success of Veggie Pret. What launched as a pop up to test demand for meatless dishes resulted in three permanent locations.
Given that the number of vegans in Britain has risen by more than 360% in the last decade, it was only a matter of time before more fast food chains jumped on the bandwagon.
Here are a selection of vegan menus across the capital…
VEGGIE PRET
In 2016, Pret A Manger opened its veggie pop-up in Soho that proved so popular, they kept it open… for good. Earlier this year, they dished out a second helping of Veggie Pret on Great Eastern Street. Now, their latest serving of Veggie Pret is coming to Exmouth Market, complete with a refreshed menu.
BREAKFAST: Try the Acai Almond Breakfast bowl. Delicious layers of fresh banana, gluten-free granola and acai berry puree, topped with shredded apple, juicy pomegranate seeds and almond butter. Or Coconut Porridge that’s dairy-free, simmered with gluten-free oats and red quinoa. For something savoury try the Beans & Avocado power pot.
SNACK: Swap your Choc Bar for a vegan brownie, filled with gooey salted caramel. Or Coconut bar coated in dark chocolate.
LUNCH:Â We are a fan of the Avo & Chipotle Salad Wrap: creamy avocado covered with chipotle chickpeas, charred corn and black bean salsa and topped with fresh coriander and mixed salad leaves. There’s also a tasty sounding Cauli & Turmeric Super-Veg salad: Turmeric-roasted cauliflower, spiralised courgette, cucumber, edamame beans and pickled cabbage on a bed of spinach, brown rice and red quinoa with cashew nuts and a pot of teryaki dressing.
THE DINER
Famed for its shakes, pancakes and good ol’ home-cooked dishes… The Diner isn’t somewhere you’d associate with healthy eating. But thanks to a new Vegan & Vegetarian menu, you can now get your fix of American comfort food from plant-based pancakes, quinoa burgers and southern fried seitan…
BREAKFAST: Try the Vegan Pancakes with maple syrup and toasted flaked almonds. Or vegan benedict with mushrooms, baby falafels, avocado, beef tomato, spinach and sesame sauce on a vegan muffin with tater tots.
SIDES: Vegan Mac n Cheese, Queso with Tortilla Chips or Freakshow Seitan with Franks hot sauce.
LUNCH: Diner Vegan Burger House made vegan patty, lettuce, tomato, red onion, pickles, Frank’s hot sauce & guacamole served in a vegan bun.
WAGAMAMA
While some of their main menu dishes were already vegan, Wagamas has expanded its vegan and vegetarian horizons and re-worked a few classics. Some were simple, like removing egg or swapping to noodles, but as they explored possibilities became inspired, creating dishes specifically with the vegan palette in mind.
LUNCH/SUPPER: Try the yasai pad-thai: rice noodles in an amai sauce with tofu, beansprouts, leeks, chilli and red onion. garnished with fried shallots, peanuts, mint, coriander and fresh lime. Or the yasai samla curry: a fragrant, spicy lemongrass and coconut curry with tofu, peppers, shiitake mushrooms and baby plum tomatoes. served with white rice and garnished with spring onions, chilli and coriander.
SIDES: Yasai steamed gyoza: five tasty steamed yasai dumplings, served grilled and with a dipping sauce.
JUICES: Wash it down with a “Super Green” juice with apple, mint, celery and lime. Or “Positive” juice with pineapple, lime, spinach, cucumber and apple.
CARLUCCIO’S
The much loved Italian restaurant chain is launching a meat free Monday vegan pop-up called “Cucina Verde” at its restaurant in Covent Garden. What do pop-ups mean? Yes, we think this one is hear to stay too. You can experience the menu from Monday October 23…
LUNCH/SUPPER: Try the crostini al funghi with sautéed mushrooms and kale in garlic and chilli on toasted ciabatta. The traditional Puglian dish with a vegan twist of polpette di pane featuring meatless bread balls of semi-dried tomatoes, garlic, capers and rustica olives in a tomato sauce on spaghetti. And orecchiette al cavoflore with cauliflower purée, sautéed kale, chilli and roasted turmeric cauliflower florets.
