14 restaurants offering Veganuary menus

This month is Veganuary – an awareness month encouraging people to try vegan. In a month where diners are increasingly more health conscious and trying to watch their waistlines, Veganuary aims to promote a healthy way of eating.

To tap in to this trend, restaurants have been offering their own Veganuary dishes and menus. See our list below for inspiration when dining out this month.


Four Hundred Rabbits, London

Four Hundred Rabbits has teamed up with Pip & Nut to create a vegan special sourdough pizza featuring the producer’s peanut butter.

The Crown Prince squash pesto, wood-roasted beets, Berbere chickpeas, crispy onions, celery, sultanas and maple peanut butter pizza will be available in both sites located in Crystal Palace and Nunhead, London.


The Kitty Hawk, City of London

The Kitty Hawk has created a three-course menu featuring plant-based ingredients and non-alcoholic cocktails.

Dishes include: roasted heritage beets, horseradish foam and oat crumble; grilled cauliflower steak; roasted baby squash with wild mushrooms, golden enoki and chilli; pineapple carpaccio with lemon sorbet; and maple soya pannacotta with toasted gingerbread wafers and mustard frills.


Maguire’s Pizza Bar, Liverpool

Maguire’s Pizza Bar has introduced 14 vegan pizzas to its menu for 2018. Options include Things Can Only Get Feta (feta, falafel and spinach); Veg-endary (spinach, mixed peppers, mushrooms and spring onions); Quorn-ado (pepperoni, chicken, chorizo); Chutney Houston (feta, spinach and red onion chutney); and Hey Pesto (bacon, chicken, spinach, mushrooms and pesto). The meats listed are made from VBites meat alternatives.

All Bar One Vegan

All Bar One, Nationwide

All Bar One has launched a Veganuary menu which includes both small and main plates. The small plates menu features crushed avocado and tomato bruschetta; padron peppers; chille non carne tacos; and mushroom tempura.

Main meals include the Rainbow Wrap (beetroot hummus, artichoke and avocado); Superfood Quinoa Salad (kale, pomegranate, pineapple and seeds); a miso rice bowl with sriracha and soy; and the Supergreen Laksa (vermicelli noodles in a spiced coconut sauce).

The menu is available in all 56 restaurants across the UK.


Yard Sale Pizza, London

Yard Sale Pizza is collaborating with vegan junk food brand Biff’s Jack Shack to launch a jackfruit vegan pizza special, available from 15 January to 11 February at Yard Sale Pizza Clapton, Finsbury Park, and Walthamstow.

The pizza combines the spice of Biff’s Jack Shack’s Samuel Hell Jackson burger and the flavour of the Buffalo and Blue Cheese wingz sauce. The Yard Sale double-fermented dough base is topped with Biff’s crispy fried jackfruit, buffalo Sauce, blue cheese sauce, fresh coleslaw, coriander and a yoghurt dressing.


All Star Lanes, London and Manchester

Bowling-come-restaurant brand All Star Lanes has launched a dirty vegan menu. It features the nacho burger stuffed with polenta and guacamole on a yellow lentil and chickpea patty topped with courgettes and nacho vegan cheese sauce.

The Texas hummus is made with kidney bean hummus spiced with tahini and cumin, topped with mixed bean and sweetcorn salsa served with tortilla chips and hot sauce.

For dessert, diners can have a warm apple turnover made with salted caramel and topped with a dark sugar glaze and a scoop of soy milk ice cream.

It’s available at all five sites in London’s Holborn, Bayswater, Shoreditch, Stratford and Manchester.


Comptoir V, London

vegan restaurant, Comptoir V in Kensal Rise has announced a Meet Feast menu, created specially for Veganuary. It’s been designed for those who love meat but want to give vegan a try. The four-course menu includes tempura ‘shrimp’; barbecue mushroom ‘ribs’; vegan mac and cheese; and oreo ‘cheesecake’.

As part for the celebration, throughout the month Comptoir V will be offering a foodie challenge for diners who think they can eat a whole plate of ‘wings’, spiced with chilli from head chef Michael Ninvalle’s home country of Trinidad & Tobago. Times are recorded, and the fastest will win a three-course meal for two.


Harvey Nichols, nationwide

For the first time, Harvey Nichols has launched a vegan menu using seasonal plant-based ingredients.

At Harvey Nichols Knightsbridge in the Fifth Floor Café, guests can choose from dishes including a coconut and pumpkin soup to start, followed by Fish ‘n’ Chips made with battered tofu-wrapped in seaweed, served with minted peas and tartar sauce. For dessert, a chocolate crémeux with blood orange sorbet and hazelnut praline or coconut rice condé with mango sorbet and coconut foam.

At the OXO Tower Restaurant on London’s South Bank, guests can have three vegan courses for £35. Dishes include hash browns, spiced fig rolls, grilled soya bean curd with onion sauce to start, bulgur wheat and golden raisin-stuffed munchkin pumpkin, red and white cabbage with lemon and pine nut ‘mayonnaise’ for main and a warm caramel pear with chocolate sponge to finish.


Tibits, London

Vegetarian restaurant group, Tibits, are celebrating Veganuary with a vegan menu and two events. The menu features dishes such as roast tandoori cauliflower; red lentil and beetroot curry; giant beans and Middle Eastern mejadra; berry crumble; sticky toffee pudding and pineapple upside down cake.

The first of the events kicks off on 16 January with a panel discussion at the Bankside restaurant. The panel will include leading vegan experts such as personal trainer Laurence Fountain who specialises in body transformation for vegans.

The second event will be with chef Katherine Frelon who will be holding a vegan cooking demonstration on 20 January. The event begins at London’s Borough Market where Katherine and guests will tour the market and buy the produce that she will be cooking with. At the Bankside restaurant, Frelon will create a variety of dishes.


Rola Wala, London, Oxford and Leeds

Indian restaurant brand Rola Wala has launched a rebel spice bowl made up of black bean noodles and 30g of protein per bowl. The dish can be topped with vegan fillings such as Rola Wala’s keralan chickpea, red channa dal or sweet potato saagwala.

The new dish is available across all sites including London Spitalfields, Trinity Kitchen Leeds, and Westgate Oxford.


Wagamama, nationwide

Japanese noodle chain Wagamama has launched its first vegan menu featuring six main meals, four sides and two desserts.

Dishes include yasai gyoza; salted edamame; garlic tenderstem broccoli; ramen; rice noodles; udon noodles with vegetables and pickled ginger; and pad thai. For dessert there’s the choice between the pink guava and passion fruit or lemongrass and lime sorbet.


Tom’s Kitchen, London

Tom Aikens’ restaurant brand Tom’s Kitchen has partnered with plant-based burger company, the Vurger Co, to create two burgers (one vegan and one meat) which will be going head to head in January.

The Vurger Burger features a hoisin glazed mushroom patty with crispy pak choi, topped with hoisin stir-fried oyster mushrooms and shredded crunchy spring onions, cucumber and red cabbage.

By contrast, Tom’s Kitchen will serve the Grand Lamb Slam, a lamb merguez burger, topped with a sweet potato hash, fermented cabbage and dill coleslaw with a dollop of cashew nut mayonnaise and a saffron, turmeric and chia seed bun.

The burgers are available for lunch and dinner in Tom’s Kitchen restaurants in Chelsea, Canary Wharf and St Katharine Docks.

La Tasca

La Tasca, nationwide

For Veganuary, tapas brand La Tasca has launched a vegan set menu. Dishes include chargrilled tenderstem broccoli with garlic and chilli dressing; Catalan-style roasted vegetables; paella; white bean and vegetable stew; sorbet; and coconut rice pudding.


Essence Cuisine, London

Plant-based and free-from food concept Essence Cuisine in London’s Shoreditch has a 100% meat, dairy, gluten, and refined sugar free menu. Offerings include heirloom tomato lasagna; raw pad thai; chocolate caramel brownie; and the signature nut cheese board.

For Veganuary the restaurant will be welcoming nutritionist Jodie Abrahams on 15 January to give a talk about nutrition and lifestyle for detoxification. The event is limited to 20 people and includes a two course meal.

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