Pret Launches Vegan Korean BBQ Tofu Meal For Spring

From plantbasednews.org

The new Korean BBQ tofu "Super Plate" combines crunchy tofu with rice, quinoa, and vegetables 

                                                Pret is a UK cafe and sandwich chain with several vegan options 

                                                                                            Media Credit: Adobe Stock

Pret A Manger has added a vegan Korean BBQ tofu option to the menu.

The new plant-based meal is part of a broader menu update at the cafe chain involving increased emphasis on protein-rich ingredients and dishes.

Pret’s Korean BBQ tofu “Super Plate”  includes “crunchy” miso and chili seasoned tofu, Korean-inspired BBQ sauce, kimchi, slaw, black rice, and quinoa, topped with sliced radish, edamame, tenderstem broccoli, and cucumber wedges.

The Korean BBQ plate joins vegan-friendly Pret options such as the avocado, olive, and tomato baguette, falafel and chipotle flatbread, hummus and chipotle wrap, falafel and slaw roll, and a squash and hummus mezze bowl, which is also new.

The cafe chain also serves a vegan-friendly dark chocolate cookie, a fruit-filled “very berry” croissant, chopped fruit dishes, and a range of dairy-free drinks.

In addition to the new food options, Pret has said that it will now serve large-size versions of its barista-made beverages and announced several seasonal flavours.

The new Korean BBQ tofu Super Plate contains 21g of protein, and Pret has also added several other new protein-rich menu items, most of which feature animal ingredients like chicken, fish, and eggs. Pret says that it makes its vegan food “to a vegan recipe,” but that it is “not suitable for those with milk or egg allergies.”

                                    The new Korean BBQ tofu Super Plate at Pret A Manger contains 21g of protein
                                                                 Pret A Manger

The new Korean BBQ plate is not the first tofu option from Pret. In 2019, Veggie Pret introduced its “Vegan Classics” range, which included a tofu-based “Eggless Mayo” and cress baguette, as well as a VLT, tuna mayo-style baguette, and a hoisin wrap.

The company closed its last three Veggie Pret stores in 2024. Katherine Bagshawe, UK food and coffee director at Pret A Manger, said that the closure was not in response to falling demand. One in three main meals sold at Pret is still vegan or vegetarian, and Bagshawe said at the time that “every Pret is a Veggie Pret shop.”

https://plantbasednews.org/lifestyle/food/pret-vegan-korean-bbq-tofu-meal/

Winter BBQ? Here’s how to make it vegan this Veganuary

From hindustantimes.com

With winter in full swing and Veganuary inspiring plant-based choices, a vegan barbecue is a delicious and hearty way to celebrate the season

Gone are the days when barbecues were all about sizzling meat. With winter settling in and Veganuary encouraging plant-based choices, vegan BBQs are the perfect way to embrace the season. From smoky jackfruit to marinated tofu skewers, the possibilities are endless. So, how can you elevate your vegan BBQ game? Experts share their tips and recipes for a feast to remember.

                                                                                                        Vegan barbeque

Grilling with a twist

The key to a delicious vegan BBQ lies in how you prepare your ingredients. Chef Raveena Taurani, a plant-based culinary expert, believes that a great marinade is essential. “Fresh herbs, garlic, and soy sauce can transform vegetables and plant-based proteins into smoky, flavourful delights,” she says. For a crowd-pleaser, she recommends marinating cauliflower steaks in olive oil, smoked paprika, lemon juice, and nutritional yeast before grilling. “Cauliflower absorbs flavours beautifully and grills to a nice char,” she adds.

Chef Faiz from CrayCraft in Mumbai agrees and emphasises experimenting with textures. “Combining crispy, smoky, and tender elements makes a big difference. Grilled avocado halves topped with tomato salsa, or sweet potato steaks with chimichurri sauce are among my favourites,” he shares.

Star ingredients

When it comes to BBQs, the right ingredients make all the difference. While classics like bell peppers, zucchini, and eggplant always work, chef Reetu Uday Kugaji suggests adding fruits. “Pineapple and peaches caramelise beautifully on the grill, adding a natural sweetness that pairs perfectly with spicy marinades,” she says. For a unique twist, she recommends jackfruit sliders: “Grill young jackfruit marinated in smoky BBQ sauce, shred it, and serve it on buns with tangy slaw. It’s a hit at any gathering.”

Protein-packed options

Plant-based proteins ensure that your BBQ is both filling and satisfying. Tofu, tempeh (fermented soybean) and seitan (often called “wheat meat”) offer great textures and absorb bold flavours, making them excellent meat alternatives. Chef Parab of Laurel by Flavors in Ahmedabad advises pressing tofu to remove excess water before marinating it in coconut milk, curry paste, and lime juice. “Skewer the tofu with cherry tomatoes and grill until you get those lovely char marks,” he suggests. For a meatier texture, he recommends seitan ribs basted with a homemade barbecue sauce made from tomato paste, apple cider vinegar, and brown sugar.

What to serve

Cauliflower, tofu, tempeh, jackfruit, avocado, bell peppers, corn, zucchini, eggplant, pineapple, and peaches are some of the top picks for a smoky, flavourful vegan BBQ.

Sauces and marinades

• Classic BBQ sauces infused with guava paste, apple paste, or roasted garlic
• Maple BBQ sauce and coconut caramel sauce for a sweet-savoury twist
• Herb-rich marinades with olive oil, smoked paprika, lemon juice, and nutritional yeast

  Sides to savour

• Grilled corn with vegan butter and a sprinkle of smoked paprika
• Fresh salads like coleslaw, corn salad, and roasted cherry tomatoes
• Warm, fluffy cornbread

https://www.hindustantimes.com/htcity/htcity-foodies/charred-but-make-it-vegan-a-plant-based-spin-on-bbq-101737351588887.html 

Tips for a Vibrant Vegan summer!

From animalaid.org.uk

Temperatures are rising and there’s a bank holiday weekend right around the corner, which can mean only one thing: good food! Thanks to an abundance of plant-based options now available, there’s an alfresco option for every tastebud and every budget.

Summer staple: The BBQ 

Being the only vegan at a BBQ can be tricky, so here are some tips on navigating the outdoor fun: 

• Go prepared with a few basics: Vegan burger buns, for example, and of course your meat-free burgers and sausages. 
• Take a dish! Some of our favourites include this Baked Teriyaki Tofu Salad, Pea and Mint Quiche, and these Tangy Vegan Koftas (pictured below). You also can’t go wrong with a side of Macaroni “Cheese”. 
• Lean on ‘accidentally’ vegan items that everyone will know and love: Doritos, Walkers and Kettle crisps all have ‘accidentally’ vegan flavours, and there’s a whole range of vegan beers, ciders and wines that are suitable for an afternoon tipple! 
• Everyone loves the person who remembers dessert so give this stunning Vegan Meringue and Pavlova recipe a try. 

Feeling the heat: Vegan ice cream 

There are heaps of dairy-free ice creams on the market these days, and we even have some recipes of our own… 

• Our Strawberry Sorbet recipe is super simple and only uses 5 ingredients
• Our Boozy Vegan Ice-Cream recipe is a little more complex, but definitely worth it! 

If you’re shopping on a budget, then look out for supermarket own-brand ranges, including Asda’s OMV!, Tesco Plant Chef, ALDI’s Plant Menu, M&S Plant Kitchen and Sainsbury’s Plant Pioneers, all of whom offer ice cream or other frozen treats. 

Not a fan of ice cream? How about some fresh fruit and soya cream, fruit kebabs, coulis or even this Strawberry Trifle recipe. 

Looking for inspiration? 

Vegans and non-vegans alike will love the mouthwatering recipes in these incredible cookbooks. Head to the Animal Aid Shop now to browse the range – all profits from your purchases help Animal Aid campaign for a cruelty-free future. 

• Healthy Vegan Street Food by Jackie Kearney 
• The Creative Kitchen by Stephanie Hafferty 
• Vegan BBQ by Nadine Horn & Jörg Mayer 

 

Room for more? 

Here’s even more summer-appropriate Animal Aid recipes we love:  

• Banana and Mango Fool  
• Strawberry and Kiwi Cheesecake  
• Vegan Meringue and Pavlova 

https://www.animalaid.org.uk/tips-for-a-vibrant-vegan-summer/

Vegan Korean BBQ Products Launch At Hundreds Of Sprouts Stores

From plantbasednews.org

UNLIMEAT's vegan Korean BBQ has arrived at US stores 

UNLIMEAT just launched its vegan Korean BBQ products at Sprouts Farmers Market.

The all-vegan Korean food brand announced the partnership earlier this month, which includes approximately 400 Sprouts stores nationwide.

The initial UNLIMEAT x Sprouts line-up includes Original flavour Korean BBQ, Pulled Pork, and Bulgogi, which is traditionally made by thinly slicing and marinating beef.

                                        The products are available to buy in Sprouts stores across the US - Media Credit: Adobe Stock

Original and Bulgogi feature wheat-gluten, or seitan, and include up to 23g and 30g of protein per serving, respectively. UNLIMEAT’s vegan pulled pork features a soy-wheat protein blend and contains approximately 18g of protein per serving.

“We are thrilled to introduce our products to the mainstream US market through Sprouts,” said Ryan Chung, CEO of UNLIMEAT in a statement. “Korean food is experiencing a surge in popularity. […] I believe it’s the perfect time to introduce our products.”

“Our plant-based product line has been meticulously crafted to be used in a variety of global cuisines while meeting the needs of vegan consumers,” added Chung.

UNLIMEAT upcycles plant-based ingredients

UNLIMEATVegans don’t need to miss out on Korean BBQs

As with all of UNLIMEAT’s plant proteins, the Korean BBQ range is made using upcycled ingredients that would otherwise have been wasted. (In the US alone, the USDA estimates that up to 40 percent of the national food supply is wasted, and mostly goes to landfills.)

“We use upcycled, wholesome proteins to make delicious plant-based meats designed for diverse global cuisines,” writes CEO and founder Keumchae Min. “We want to accelerate the transition to plant-based eating by making it convenient and delicious for consumers.”

According to Google Trends data collected by UNLIMEAT, between 2021 and 2023 there was a 35 percent increase in searches related to Korean recipes and ingredients. Furthermore, the first quarter of 2024 saw searches for “Korean vegan recipes” and “plant-based Korean food” rise by 20 percent and 25 percent, respectively.

In addition to Sprouts stores, UNLIMEAT is available on PlantX’s webstore, Good Earth Markets, and Mollie Stone’s Markets, as well as Amazon. The brand’s pulled pork is also available in Sweet & Smoky, with Gochujang – a fermented, spicy chili paste – coming soon.

https://plantbasednews.org/lifestyle/food/unlimeat-vegan-korean-bbq-sprouts/

Throwing A Vegan BBQ? Here Are 10 Recipes To Make

From plantbasednews.org

Contrary to popular opinion, BBQs absolutely don't need meat 

Summer is the perfect time to fire up the grill and enjoy outdoor gatherings with friends and family. A vegan BBQ offers a fantastic opportunity to showcase delicious, plant-based dishes that are ideal for hot weather. With a wide array of vegan BBQ recipes, you can create a memorable and enjoyable cookout that celebrates the best of summer. These recipes are perfect for hot weather, easy to prepare, and sure to impress your guests.

One of the highlights of a vegan BBQ is the variety of flavours and textures you can offer. Vegan BBQs also allow for incredible variety and creativity. Each dish on this list shows that plant-based options can be just as satisfying and indulgent as their meat-based counterparts. From tasty salads and chewy seitan to creamy fudgesicles and crispy courgette skewers, there’s no limit to diverse plant-based food.

10 vegan BBQ recipes

With these 10 vegan BBQ recipes, you can create a diverse and satisfying menu that highlights the best of plant-based cooking, ensuring everyone at your cookout leaves happy and full.

Vegan grilled chicken

                          This seitan chicken recipe was made for BBQs         Romy London

Seitan is becoming more and more popular in vegan cooking. Learning how to make your own seitan and having a grilled “chicken” recipe on hand for barbecues is just what this recipe from Romy London offers. This recipe shows you exactly how to make these plant protein fillets with white bread flour and water. It’s also covered in a flavourful tomato, tamari, maple, and paprika sauce, adding to the traditional BBQ flavour.

Find the recipe here.

Smashed ‘firecracker’ sweet potatoes

               This smashed sweet potato recipe is tasty, nutritious, and protein-packed     BOSH!

Smashed potatoes packed with spicy spinach and cannellini beans sound like the perfect side dish for a barbecue. From the creators at BOSH!, these spicy “firecracker” smashed sweet potatoes will be a winner at any summer function. The mixture of crisp potato skin and creamy sweet potato, topped with protein-packed beans and a creamy chili crisp sauce, makes for an incredible blend of flavours. This side goes well with vegan meat and any cold salad.

Find the recipe here.

Creamy vegan potato salad

                                      This recipe makes for a great side dish at a weekend cookout     ElaVegan

Let’s not pretend potato salad isn’t essential to a summer barbecue. This one, in particular, comes from Ela Vegan and is light, refreshing, oil-free, and a completely vegan BBQ side you need to add to your recipe line-up. Potato salad is easy to make, and this recipe is no exception.

The base of the dish is wavy potatoes, red bell pepper, red onion, dill pickles, and green onion—you can add olives, too, if you want. Rather than using store-bought vegan mayo, the recipe details how to create a creamy dressing from white beans, plant milk, and a variety of tasty seasonings.

Find the recipe here.

Spicy courgette kebabs with apricot salsa

                              This BOSH! recipe is made for summer BBQs        BOSH!

These spicy courgette kebabs with apricot salsa will be a hit at your next cookout. This recipe is also from BOSH! and is a tasty addition to any barbecue. Serve it as a main meal with flatbreads and vegan yogurt or as a snack to go with the rest of your BBQ dishes.

Flavoured with harissa, paprika, chili, and cumin, the courgettes are sliced into 1 cm rounds and skewered before being grilled and charred perfectly. The addition of the apricot salsa makes this recipe bright. Simply chop up your apricots, parsley, and red onion. Then, add olive oil and red wine vinegar and mix.

Find the recipe here.

Southwest pasta salad

                  Pasta salads are essential BBQ sides for weekend gatherings in summer    Crow Moon Kitchen

Expand your pasta salad horizons with something unique. This southwest pasta salad from Crow Moon Kitchen is certainly different from your average side dish. It features flavours inspired by the southwestern United States and is jam-packed with colourful ingredients. 

You create this dish using farfalle (bowtie) pasta, fresh veggies like corn, kale, chickpeas, avocado, and red pepper, and seasoned generously with lime, paprika, cumin, and nutritional yeast. It’s also rather easy to make. You are welcome to switch the pasta for a gluten-free option and include shredded carrot, chopped celery, or fresh parsley for tasty add-ons.

Find the recipe here.

Miso aubergine steaks

    These miso aubergine steaks are tasty, hearty, and great for barbecues     Viva's Vegan Recipe Club

Juicy, charred, and fabulous with almost any side, these miso aubergine steaks are a must-try. This recipe comes from Viva’s Vegan Recipe Club, and it’s quick and easy to make. For two servings, simply cut an aubergine in half, score it in a criss-cross pattern, salt it, let it sit, and prepare your glaze. The showstopper for this dish is a red miso, maple, mirin, soy sauce, and toasted sesame oil glaze, which gives the aubergines their delightful char and complex flavour. Then, place on a red-hot barbecue or well-oiled grill for a few minutes per side.

Find the recipe here.

Hearty vegan halloumi salad

   With a little creativity, it’s possible to make your own vegan halloumi at home     Lizzie Mayson

Another fantastic recipe to bring to your vegan BBQ is this plant-based halloumi salad from BOSH! This salad is hearty, punchy, and filling. It’s made with pearl barley, tofu halloumi, bell pepper, tomato, and onion. The ingredients are cooked together, and the salad is topped with the baked halloumi. You can enjoy this dish warm or cold. Be sure to add a squeeze of lemon once the dish is complete.

Find the recipe here.

Vegan chili dogs

                 These chili dogs will be sure to impress at any summer cookout     World of Vegan

These cheesy and spicy vegan chili dogs are a no-brainer for a vegan barbecue. The recipe from World of Vegan makes eight servings, and you can use any vegan hotdogs and chili of your choice. Add soft hotdog buns, mustard, vegan cheddar cheese, red onion, chives, and sliced jalapenos to your chili dogs. It’s super quick to assemble, and you can even grill your hotdogs on the BBQ if you want.

Find the recipe here.

Grilled zucchini and ‘feta’ salad

                          Make this summer salad for your next al fresco lunch   Romy London

This grilled zucchini salad is satisfying, flavourful, and straightforward to make. It is made with macadamia feta, walnuts, and wild rocket and topped with a zingy dressing. Grill your zucchini, toast your walnuts, and add your rocket as a base. For the macadamia feta, the recipe, which also comes from Romy London, shows you how to make it from scratch. Be sure to prepare the feta the day before your barbecue, as it needs to sit in the fridge to set. The rest of the salad can be made on the day, ensuring your zucchini stays fresh.

Find the recipe here.

Homemade vegan fudgesicles

        These fudgesicles are totally dairy-free and are a tasty summer treat    Dreena Burton

To finish off this list of vegan BBQ recipes, Dreena Burton has created these homemade vegan fudgesicles. Affordable, chocolatey, and easy to make, these fudge pops are a wonderful vegan treat for hot summer days. The best part about making your own frozen desserts like these fudgesicles is that you can make as many as you want for big group hangouts.

They’re also simple, and as long as you have enough ice-pop moulds and sticks, you’ll always have desserts on hand. The recipe is easy: macadamia nut butter, coconut sugar, cocoa powder, plant-based milk, and banana blended up and frozen.

Find the recipe here.

https://plantbasednews.org/veganrecipes/lunch/vegan-bbq-recipes/