Veganism rules in many of the UK's restaurants and cafés. Here are some which lead the way.
London - Mildreds, Soho
London is full of plant-based restaurants and bars. Mildreds is one. Established in Soho in 1988, the restaurant has branches in Camden, King’s Cross and Dalston. Airy, bright and stylish, the chain offers options including smoked tofu, apple and white bean sausages and mash and toffee apple crumble. Vegan cocktails are popular too - popcorn martini anyone?
Edinburgh - The Auld Hoose, St Leonard's Street
Home to some of Edinburgh's best rock, metal and punk music via their legendary jukebox, The Auld Hoose is great for vegans in search of a little comfort food. From nachos dripping in vegan cheese to crunchy onions rings, vegan falafel burgers and vegan sorbet sundaes, where better for meat-free visitors and music lovers?
pics - Wildflower & The Allotment
Manchester - The Allotment, Lloyd Street
Award-winning restaurant The Allotment offers 3, 7 and 10-course tasting menus. All dishes are 100% gluten, dairy and egg free, making it perfect for coeliacs as well as those following a plant-based diet.
London - Wildflower, Peckham
Veggie and vegan canteen within the Peckham Levels complex, Wildflower offers a moreish vegan full English, as well as a plethora of yummy brunch, lunch and dinner options and a six-course vegan tasting menu.
Brighton - Purezza, St James’s Street
Purezza take animal-friendly Italian cuisine seriously. After two years spent developing their dairy-free mozzarella made from brown rice, they use innovative recipes and ingredients to create vegan pizzas, pastas and desserts. The perfect pit-stop for vegans looking for a taste of Italy.
Where is your favourite place to eat vegan food? Add a comment .....
New Resource Will Help Restaurants Meet Booming Demand
Vegan eating is skyrocketing in the UK so unsurprisingly ever more restaurants are introducing animal-free options. With decades of experience in this field, People for the Ethical Treatment of Animals (PETA) has launched a new manual to help restaurants, pubs and other food-industry insiders expand their vegan repertoires.
The manual addresses vegan eating in sections with titles such as Why Offer Vegan Options? Quick Switches for Menu Favourites and Hidden Ingredients. It offers creative suggestions for 'veganising' traditional dishes, including satisfying 'fish' and chips made with battered tofu or even banana blossoms and for using high-quality, animal-friendly substitutes such as egg-free mayonnaise, vegan cheese and yogurt, and oat, almond or soya milk. The guide also highlights great vegan options already on offer including Pizza Express’ pulled-jackfruit pizza and Wagamama’s Vegatsu curry.
“Huge numbers of Brits seek plant-based foods and offering tasty, innovative vegan dishes is the easiest way for restaurants to cash in,” says PETA Director of Vegan Corporate Projects Dawn Carr. “There are plant-based versions of nearly every animal-derived food, so it’s time to look beyond hummus and sorbet. From helpful tips to inspiring ideas, PETA’s guide will help those in the food industry put their best animal-friendly foot forward.”
PETA – whose motto reads, in part, 'animals are not ours to eat', notes that in addition to sparing the lives of nearly 200 animals every year, everyone who goes vegan also reduces their risk of suffering heart disease, diabetes, strokes, cancer and numerous other health concerns. Vegans also have significantly lower carbon footprints than meat-eaters, as animal agriculture is a major producer of greenhouse-gas emissions that cause climate change.
PETA’s Guide to Introducing Vegan Options
Ingredients: 1 butternut squash, peeled, deseeded & large dice - 2 aubergines, halves - Drizzle olive oil - 250g packcooked pilau rice - 4 spring onions, thinly sliced - 2 garlic cloves, crushed - 50g dried apricots, roughly chopped - 50g pistachio nuts - 50g blanched almonds - 50g dried cranberries - 400g tin chickpeas including juice - 10g coriander - 1 pack pomegranate seeds, reserving some to garnish - 1tsp ground coriander - 1tsp ground cumin - Salt & pepper
Garnish: 25g pomegranate seeds - 10g mint leaves - 10g coriander leaves - 25g pistachio nuts
I'm Gilly, award winning journalist, travel writer and author of 11 books. My byline appears in national and regional newspapers and magazines. See website gillypickup.co.uk