The rise of the vegans: Where to get your plant-based meat this January

From cityam.com

Whether you’re flexitarian, vegetarian, vegan or something in between, you’ll want to sample these meatless marvels. Now available everywhere.

Greggs Vegan Steak Bake

The rampant veganisation of Greggs continues apace with the launch of a plant-based alternative to its most popular menu item. The vegan steak bake employs Quorn chunks in a rich onion gravy, wrapped in a 96 layer crispy puff pastry. Like Furbies in 1994, the hotly anticipated vegan steak bake is selling out everywhere it can be found. So, to help guide you to your nearest one, Greggs has launched a vegan steak bake finder on its website.

                                                     Greggs Vegan Steak Bake

Wagamama Vegan Suika Tuna

The vegan revolution has generally been pretty well-received (aside from Piers Morgan pretending to puke a Gregg’s vegan sausage roll into a waste paper basket live on morning TV, which is, perversely, something of an endorsement), but Wagamama’s vegan “tuna” hasn’t fared quite so well. Crafted from dehydrated, seared and sliced  watermelon, the texture is in the same ball-park as tuna, but the flavour is resolutely melon, and not in a good way. And it costs £12.95, which is… not cheap.

Moving Mountains Burger

One of the very first ‘bleeding’ burgers to reach the market, Moving Mountains made headlines with its plant-based alternative to beef patties. Unlike the sad, bean-based veggie burgers before it, the B12 burger was marketed to meat-eaters looking to cut down on their beefy intake, rather than to the already crowded vegetarian market. The result was a burger that – alongside rivals Beyond and Impossible – kick-started a vegan revolution. It’s available to buy now from Sainsbury’s stores.

Burger King Rebel Whopper

The burger equivalent of an own goal, Burger King’s Rebel Whopper snatches meaty defeat from the jaws of vegan victory by cooking its plant-based patty in beef juices and adding egg mayonnaise. Whether it’s down to the delicious taste of residual meat-grease or something eIse entirely, it tastes remarkably similar to a regular Whopper. If you occupy the subset of people who want to dial back the amount of cow they’re ingesting while steadfastly refusing to reduce their patronage of Burger King, fill your boots.

Simplicity Burger by Neil Rankin

It’s not only fast and casual dining outlets with plant-based burgers on the brain. Celebrity chef Neil Rankin, a man almost inextricably associated with meat, spent months devising a perfect vegan burger that would be the equal to its meat-based equivalent. It’s made using pickled and fermented vegetables and is available from Simplicity Burger on Brick Lane.

Subway’s Vegan Meatball Marinara Sub‎

The plant-based cover version of Subway’s meatball melt is almost convincing enough to make you wonder if your sandwich artist had mixed up your order, though the addition of tasteless, alien cheese gives the game away. The chunky, meatless orbs drenched in a sweet marinara sauce really can’t be faulted however, easily measuring up to whatever grade of minced beef Subway uses in its regular sandwiches.

Costa’s Quorn Ham and Cheese

Costa Coffee, has produced a vegan alternative to its ham and cheese toastie as part of its limited edition January vegan menu. It is, to Costa’s unending credit, exactly as plain and boring as the version made from pigs.

Honest Burgers Bacon Plant 

Honest Burger expands its plant-based offering with this limited edition fakey bacon burger, which comprises a Beyond Meat patty topped with a soy-and-pea protein mixture pounded into something resembling bacon strips in both taste and texture. This towering masterpiece is completed with vegan smoked gouda, ketchup, chipotle mayo and shoestring fries. This is a glorious burger, a shining example of the advances vegan science has made in recent years.

KFC’S Original Recipe Vegan Burger

Top vegan scientists are yet to recreate decent plant-based chicken, but KFC’s vegan burger – a Quorn fillet seasoned in the unmistakeable flavours of Sanders’ own spice rack – is testament to just how much heavy lifting those 11 herbs and spices do. Bite into it with a positive outlook and an open mind, and you could mistake it for a wonky Zinger.

Gizzi Erskine’s F!lth Burger 

Famous for her vegan junk food, Gizzi Erskine’s F!lth Burger is now available from a brand new pop-up restaurant a couple of doors down from world-renowned Lyle’s. The burger is made from black bean, black lentil, and soy patty, while the distinctive pink bun is coloured with beetroot and sprinkled with black sesame. It’s designed to taste like a regular cheese burger of the deliciously sloppy, Meat Liquor variety.

Brewdog’s Seitan Wings 

Scottish pub chain Brewdog has teamed up with fakey fried chicken shop turned vegan junk food mecca Temple of Seitan to bring its legendary seitan wings to bars up and down the country. They come doused in Brewdog’s in-house hot sauce. Head to Brewdog Dalston, where the burger menu is supplied by Biff’s Jack Shack, for even more vegan filth. 

https://www.cityam.com/the-rise-of-the-vegans-where-to-get-your-plant-based-meat-this-january/

The most common misconceptions about vegans have been revealed

From wakefieldexpress.co.uk

The most common misconceptions about vegans have been revealed - including beliefs that they are tired all day, spend hours planning meals and lack a sense of humour.

A study of 2,000 adults found a quarter are under the false impression a vegan diet results in ‘food boredom’.

Other common misconceptions include the idea that vegans don’t get enough protein in their diet and that they MUST miss eating meat and dairy, as well as it being a difficult diet to maintain.

         A study of 2,000 adults found a quarter are under the false impression a vegan                                                                        diet results in food boredom. (SWNS)

Only ever eating salad and a lack of physical strength are also among the incorrect predispositions about vegans.
The research, commissioned by Cauldron Foods, also polled 200 vegans and found three-fifths say others wrongly believe they opt for their diet in order to be ‘trendy’ or ‘fashionable’.
And a fifth of those with a plant-based diet have been incorrectly told that eating vegan doesn’t keep you full - leaving you feeling hungry and dissatisfied.

The study also found nine in 10 mistakenly believe those who enjoy a plant-based food eat a poor diet mainly based on carbs such as bread.

And more than a quarter are under the false impression vegan diets are expensive, while one in four wrongly think vegans need to take supplements to get the right nutrition.

However, 62 per cent agreed vegans get stereotyped.

As many as three in four said being vegan is more popular now than five years ago, and a third reckon it could really have an impact on the future and sustainability.

Consequently, a quarter of seemingly non-vegan people have made an attempt to live by a plant-based diet, with one in 10 managing to last a couple of weeks reducing their intake of animal products and meat.
And 96 per cent even claimed they could be ‘accidentally’ vegan, as they regularly tuck into plant-based foods such as falafel, peanut butter and tofu.

The research, conducted via OnePoll, revealed 47 per cent of vegans opt for their animal-friendly eating regime to protect the environment, while a fifth opt for it because their partner is following the diet.

Andrea Harburn for Cauldron Foods said: “The research tells us people perceive vegans as serious and lacking a sense of humour, but we understand vegans and from our experience it’s simply not true.
"That’s why we’re hosting the funniest vegans at Cauldron Comedy Club, to celebrate veganism and give vegans the last laugh.
“What is funny, is some of the misconceptions about being vegan.
"A vegan diet is becoming more and more popular for so many, positive reasons.
“It’s also far easier now to pop to the shops or go out for dinner and eat a vegan-friendly diet.
“Cauldron Foods is encouraging people to take the Veganuary pledge and enjoy plant-based foods that are better for you and the planet.
"We hope a little vegan comedy and supper will encourage people to have a ‘fa-laugh-all’ and enjoy delicious plant-based goodness.”
All proceeds from Cauldron Comedy Club will go to Veganuary.

https://www.wakefieldexpress.co.uk/lifestyle/the-most-common-misconceptions-about-vegans-have-been-revealed-1-10199931

5 Nutrition Myths That Are Stopping You from Turning Vegan

From menshealth.com

Yes, you will consume enough protein to build muscle

According to the Vegan Society there are now a whopping 600,000 vegans in the UK, which represents a 400 per cent rise since 2014. Given that so many of us are now happy to eat a meat-free diet, chances are you've considered it too. But can a vegan diet and a muscle-building regime ever live in harmony?

We're here to tell you that can, and what's more, a vegan diet can actually enhance your bulking credentials. So you're able to separate fact from all the bull, here are five myths, debunked by science. If any of these are the reason you're hesitating about swapping to a vegan diet, then perhaps you should rethink your position on going green.

Myth #01 Sticking to a Vegan Diet Is Expensive

With trend-hopping celebrities queuing up to crow about their lavish plant-based lifestyles on Instagram, it’s not surprising that the vegan diet is often linked to overpriced food. Your increased appetite for vegan ice creams, cheeses and imitation meats does come at a cost but, in reality, a normal plant-based diet is one of the most inexpensive and sustainable ways to eat, explains PT Callum Melly.

The best ways to cash in? First, fruit and veg can be purchased frozen or canned, cutting down on costs and reducing food waste with minimal nutritional downsides – another enduring food myth. If you have a bit of time to cook them, grains and legumes are better value dried than canned. Meanwhile, go and visit your grocer – their local, in-season produce will be cheaper than off-season produce at supermarkets.

Bottom Line: If you’re willing to splash your cash on vegan meat alternatives to ease your transition, by all means fill your boots with vegan mayonnaise, coconut cheese and soya nuggets. But they aren’t a necessity; nor do they have many health benefits. Get back to the basics of a plant-based diet with dried, frozen and seasonal ingredients and you will easily trim the fat from your weekly expenses – and possibly your waistline, too.

Myth #02 You'll Be Hungry and Tired All the Time

Slicing steak from your diet might be a blow, but the simplest way to dispel the myth of veganism’s negative impact on hunger and performance is to remember that elite athletes such as Lewis Hamilton, Jermain Defoe and the UFC’s Nate Diaz have made the switch successfully. And it makes sense. A diet of wholegrains, pulses and starchy vegetables is associated with improved gut health and satiety. A lack of red meat may make vegans susceptible to deficiencies in energy-boosting B vitamins and iron, but these can be supplemented in pill form or, even better, by eating extra portions of leafy greens and nuts. Plant protein is associated with better insulin regulation, too, which stops blood sugar spikes and afternoon energy slumps.

Bottom Line: Greens and grains may not seem satisfying to former carnivores, but the science disagrees. According to the Journal of the American College of Nutrition, fibre
from starchy vegetables and beans increases satiety, curbing hunger and keeping energy levels steady through the day.

Myth #03 You Won't Consume Enough Protein to Build Muscle

Your favourite macro actually originates from plants. Only our green allies can take nitrogen from the air, break apart those molecules and transform them into amino acids. Essentially, animals have become the middlemen between us and protein, says Melly.

So, you don’t need to consume animal tissue to get your protein fix. Indeed, many plants boast more protein per calorie than meat. Take broccoli: 100kcal contains about 11g of protein, whereas 100kcal of lean steak offers around 6g. Obviously, you’d have to eat a forest of broccoli to reach 100kcal, but the benefits of cutting out the excess calories, fat and cholesterol that come with animal protein are certainly worth chewing over.

Bottom Line: Grains, pulses and vegetables offer a perfectly adequate amount of protein to fuel performance and maximise growth and recovery. The key, however, is to use a variety of sources to ensure you consume the full range of amino acids.

Myth #04 For Strong Bones You Need Calcium from Dairy

Plant-based “milk” is now the go-to for almost 25 per cent of Britons, with sales of oat alternatives surging by 70 per cent. Studies have shown that cutting out dairy can cause deficiencies that lead to aches, pains and more potent DOMS, but you can ensure long-term bone strength by using a calcium-enriched, plant-based substitute in your post-session shake. Most soya-based drinks contain 120mg of calcium per 100ml: about the same as cow’s milk.

Bottom Line: Preventing calcium deficiency and weak bones is simple: drink a calcium-fortified nut milk and make sure you’re topped up with vitamin D. The NHS advises that the sunshine vitamin is essential to metabolising calcium in your diet, supporting a strong skeleton.

Myth #05 Fish Are the Only Good Source of Omega-3 Fats

When someone mentions omega-3 fatty acids and their benefits to your body and brain, the first things that spring to mind are salmon and fish-oil pills. But seeds such as chia and hemp are potent sources of the omega ALA, as well as being rich in antioxidants, vitamins, minerals, fibre and protein. For the other two – EPA and DHA – algae supplements will meet your needs. In short, there are scientifically sound, plant-based ways to maintain your intake and take a bite out of your heart disease and Alzheimer’s risks.

Bottom Line: Nuts and seeds are equal to any salmon fillet when it comes to supporting weight loss, joint health, recovery and physical and mental performance. They’re a game-changing addition to your shopping list and will boost protein in any breakfast, from smoothies to overnight oats. It couldn’t be easier to plant the seeds of holistic health.

https://www.menshealth.com/uk/nutrition/a30428986/vegan-myths/

Five of the best healthy vegan holidays

From leaderlive.co.uk

In an attempt to shake off Christmas excess, more than 250,000 people are expected to be taking part in Veganuary, according to the Vegan Society. A large number will likely stick with the healthy eating regime, joining Britain's growing army of 600,000 vegans.

In the past, even being veggie was a nightmare on holiday, but growing tolerance, education and increased international awareness means many resorts and tours can now cater for different needs. In fact, some countries, such as Ethiopia, have been subconsciously supporting vegan diets for thousands of years.

Demand is also creating a need for new services. Responsible Travel has seen bookings for vegan holidays more than double over three years, rising by 126%. "Collectively - vegan or not - we're becoming far more conscious of what we consume, both for our own health, and also the planet," says customer director, Tim Williamson.

"Eating less meat while away - and opting for locally-sourced, organic produce in locally-run establishments - is one of the most significant ways to lower your carbon footprint on holiday, while also contributing to the local economy."

Taking a grand culinary tour of the continent

Gone are the days of 18-35-year-olds boozing and bathing on a beach holiday; increasingly, younger people have an appetite for healthier holidays, where eating well is key. Youth operator Contiki has picked up on the trend with a new escorted vegan tour of Europe, hosted by influencers The Little London Vegan and Laura Fruit Fairy. Stops in Berlin, Prague, Vienna and Budapest will include cooking classes, dining experiences and immersive food tours.

How: Contiki (contiki.com) offer the eight-day Vegan Food Europe Explorer tour from £1,579pp. Flights extra. Starts in Berlin on August 16 and ends in Budapest on August 23.

Planting the seeds of a new diet in Essex

The UK's first purpose-built spa, detox and weight loss centre also bills itself as an all-vegan retreat. Guests at Glass House - who can visit for the day or longer breaks - dine from plant-based menus, and will also be taught how to recreate similar dishes at home. Combating preconceptions that vegan food is dull, the choice of ingredients is colourful and varied. A great way to kick-start a diet plan for 2020.

How: Day rates start from £85 per person. Visit glasshouseretreat.co.uk.

Hitting a healthy high on the French slopes

Despite the amount of exertion involved, it's easy to fall off the healthy food wagon on a ski holiday; apres ski, raclette and even more apres ski are usually to blame. Throughout January, ski chalet company Ski Beat is offering vegan menus in its 59 chalets, in a bid to help skiers exercise as much control in the kitchen as they do on the pistes.

How: Ski Beat's (skibeat.co.uk) Veganuary ski holidays depart throughout January with seven-night breaks to French ski resorts La Plagne, Les Arcs, Meribel, La Tania, Val d'Isere and la Rosiere from £499pp (save up to 30%). Price includes vegan meals, flights and transfers.

Reviving ancient grains in Ethiopia

Ethiopia's cuisine naturally lends itself to a vegan diet; staple flatbread injera is made from supergrain teff and is both gluten-free and vegan. Learn how to make the pancake-like sourdough, along with taking part in a traditional coffee ceremony on a tour which visits the northern sector of the country, famous for the 12th century rock churches of Lalibela.

How: Responsible Travel (responsibletravel.com) offer the tailor-made 10-day Ethiopian Vegan tour from £1,695. Flights extra.

Living la dolce vegan in Italy
Pioneering travel company Intrepid launched vegan versions of their tours some time ago. Their newest escorted trip visits Italy, a country they applaud for its variety of flexible food experiences. Travelling from Venice to Rome, it features a cooking class in Bologna, gelato tasting in San Gimignano and a farm-to-table vegan feast in Tuscany.

How: The eight-day Italy Vegan Food Adventure costs from £1,516pp. Flights extra. Departs October 16. Visit intrepidtravel.com or call 0808 274 5111.

https://www.leaderlive.co.uk/news/18147839.five-best-healthy-vegan-holidays/

Asda makes Veganuary splash, launching vegan plant-based range with 48 new products

From producebusinessuk.com

Like so many other retailers across the UK, Asda is making a serious commitment to customers who are leaning toward vegan.

Asda has launched a vegan-friendly range of 48 plant-based products that are Vegan Society-approved, starting at £1.50, to mark the start of Veganuary.

The products are under the Asda Plant Based label, which promises an "inspirational" line of 100% plant-based meal solutions, including components and side that are a "celebration of plants. Most  will include Asda's Live Better logo.

The target audience: 18-34-year-olds, who comprise 52% of the market and say they are committed to reducing their meat intake in 2020.

“The demand for plant-based products is growing at a rapid rate, but it can be challenging for customers to find diverse, high-quality, and inexpensive options on the market," says Julie Wild, Own Brand Strategy & Governance Manager at Asda, "The new range has been designed to offer something for everyone, at affordable prices."

                                                                Photos courtesy of Asda
According to its own studies, Asda says price is still the main barrier for 33% UK households, as they believe eating plant based meals will be more costly. Asda says the new line will be the most affordable on the market, giving customers more convenient, cost-effective options to choose from.

Although most meat-substitutes found in supermarkets are made with soya, Asda has unveiled new mushroom-based meat-alternatives, including meat-free mince, burgers, sausages and meatballs, giving customers more nutritious and healthier options with a meaty and savoury, umami taste.

"Plus, in a first for any retailer, all trays and sleeves packaging found in the Plant Based range is 100% recyclable, making it easier for our customers make sustainable choices," Wild says. "Whether customers are vegan, flexitarian, or just want to cut down on their meat intake, the new range offers premium quality and great value, meaning customers won’t have to compromise a thing.”

The new range has something for everyone; from nutritious ready meals (chilled and frozen), snacks, delicious pizzas to food-to-go items. The full range became available this week, both in store and online.

Key products launching within the new Asda Plant Based range include:

· Meat Free Burger: The ultimate quarter pounder style burger, made with mushroom, eats like meat. Price: £1.50
· Smoky Tofu Burrito: Bursting with warming flavours, juicy tofu and vibrant vegetables, the Smoky Tofu Burrito is a delicious plant-based meal. Price: £2.50
· Duckless Spring Rolls: 100% vegan and perfect for pairing with a portion of rice noodles. Price: £2.25
· Dirty Fries: Smothered in a tangy, non-dairy creamy sauce, the potato fries are dripping in flavour. Topped with lashings of cheddar alternative and Roquito chilli peppers. Price: £2.25
· Sweet Potato Katsu Curry: Mild, creamy and a tasty meat-free alternative to a British favourite dish. Price: 2.50
· Cheese’ and Chive Potato Skins: Oozing with melted cheese alternative and sprinkle of fragrant chives. Price: £2.25
· Tomato & Halloumi Balls: They’re perfectly paired with the Plant Based Lentil Fusilli Ragu to create a meat-free take on a British staple. Price: £1.75
· Butternut Mac: A creamy, plant-based alternative to Mac and Cheese, this dish is made with butternut squash. Price: £2.50
· Cauliflower Tikka Masala: Slightly spiced, creamy and a heavenly delight for vegans, vegetarians and meat-eaters alike. Price: £2.50
· Mushroom Arancini: Brimming with succulent mushrooms, cheese alternative and risotto, the balls are battered in breadcrumbs. Price: £2.25
· Falafel Burgers: Made from ground chickpeas and fava beans, this is a delicious dish for those with a desire for a crispy burger. Price: £1.75
Tomato and Pesto Flatbread: Get a pizza the action with Asda’s new Tomato and Pesto Flatbread Pizza. Price: £1.75

https://www.producebusinessuk.com/insight/insight-stories/2020/01/12/asda-makes-veganuary-splash-launching-vegan-plant-based-range-with-48-new-products

Meera Sodha’s recipe for vegan cauliflower and sweet potato tacos

From theguardian.com/food

Punchy roast veg dressed in a lively coriander salsa and packed into a soft tortilla

When I was growing up, I wanted to be Sam from the sci-fi series Quantum Leap, travelling through time to wake up in a new city with a new adventure. In 2015, I got a chance to feel a bit like him while on a north American book tour: in New York, I met Madhur Jaffrey; in Toronto, I got lost in vast Asian markets; and in San Francisco, I danced at a block party and ate tacos in the Mission district. They practically vibrated in my hands with flavour and personality, from the zingy salsa and the spicy vegetables to the hot, soft tortillas. Which are just the sort of vibrations I need now, in January 2020.

                                         Meera Sodha’s cauliflower and sweet potato tacos.                                               Photograph: Louise Hagger/The Guardian. Food styling: Emily Kydd. Prop styling: Louie Waller

Cauliflower and sweet potato tacos with coriander chilli salsa

You don’t have to char the chillies for the salsa, but it gives them a milder, smokier and more rounded flavour. Tortillas vary in size and quality – my preference is for smaller, hand-sized ones such as those from Gran Luchito.

Prep 15 minCook 40 minMakes 12, to serve 4

For the coriander chilli salsa
2 jalapeño chillies
½ red onion, chopped into ½cm dice
50g coriander leaves, very finely chopped
4 tbsp fresh lime juice (ie, from 3 or 4 limes)
¾ tsp fine sea salt

For the roast vegetable filling
1 large cauliflower (about 800g), cut into small florets
1 large sweet potato (around 400g), peeled and cut into 2½cm pieces
5 tbsp rapeseed oil
2 tsp ground chipotle
2 tsp ground cinnamon
2 tsp fine sea salt

For the black bean puree
1 x 400g tin black beans
1 tsp ground chipotle
½ tsp fine sea salt
12 small tortilla wraps, to serve

Heat the oven to 220C (200C fan)/425F/gas 7. To make the salsa, hold one of the chillies in a pair of tongs over a small gas flame until charred thoroughly (if you don’t have an open flame on the cooker, grill the chillies instead, until blackened), then put on a plate, repeat with the other chilli and leave to cool.

Put the onion, coriander, lime juice and salt in a small bowl. Once the chillies have cooled down, finely chop and mix into the salsa. Taste and adjust if need be.

Line two large baking trays with greaseproof paper. Put the cauliflower and sweet potato in a large bowl, add the oil, spices and salt, and toss with your hands to coat. Transfer the vegetables to the baking trays, spread out in a single layer, and roast for 35 minutes, until tender and slightly charred.

While the vegetables are roasting, make the black bean puree. Drain the beans, reserving the liquid from the tin, then blend four tablespoons of the liquid with the beans, chipotle and salt, until smooth. Transfer to a small bowl.

When the vegetables are almost ready, heat the tortillas according to the packet instructions. Transfer the vegetables to a bowl and put on the table with the salsa and black bean bowls. To build the tacos, smudge a tablespoon of black beans on to a warm tortilla, top with roast vegetables and finish with a spoonful of salsa.

https://www.theguardian.com/food/2020/jan/11/vegan-cauliflower-and-sweet-potato-tacos-recipe-meera-sodha

From McDonald's to Greggs: The amount of calories and sugar in vegan fast food might shock you

From manchestereveningnews.co.uk

With Veganuary in full swing, more Brits than ever are looking to replace their favourite meat and dairy products with items containing no animal produce.
In a bid to help people do this, the high-street's favourite fast food chains have been ramping up their vegan offerings.

From McDonald's and KFC, to Greggs, Burger King and Subway, restaurants across the board have come up with meat and dairy-free alternatives of shoppers' favourite dishes.

But a new study suggests that the vegan versions of popular menu items could actually be worse for you, with many containing more calories, salt, sugar and fat than their non-vegan counterparts.
Content agency JBH looked into the calories, fat, salt and sugar content in the vegan fast food offerings from a load of the nation's chains, and the results are proof that a vegan diet isn't always as healthy as people may think.

                                                                         (Image: Subway)

Topping the list for salt was Subway's 6" Meatless Marinara, which contains a whopping 19.3g of sugar and 3.5g of salt. Its non-vegan counterpart, the Meatball Marinara, contains less, with 13.5g of sugar and 1.9g of salt - so if you're looking to keep these factors low, that's the better option (if you're a meat eater, of course).

Pret's Very Berry Croissant also found itself at the top of the list for sugar, containing 21.9g (or 5 teaspoons) of sugar.

The best vegan option in terms of salt and sugar is McDonald's veggie dippers, which contain just 1.1g of salt and 2.3g of sugar per serving.

Here's how all of the brands' vegan offerings compared with their non-vegan counterparts:

McDonald's

Veggie Dippers: Calories (321), Fat (13g), Salt (1.1g), Sugar (2.3g), Sugar in tsp (1)
Chicken Nuggets: Calories (259), Fat (13g), Salt (0.51g), Sugar (0.6g), Sugar in tsp (0)

Burger King

Vegan Rebel Whopper: Calories (596), Fat (33g), Salt (2.8g), Sugar (12g), Sugar in tsp (3)
Whopper: Calories (627), Fat (34g), Salt (2.2g), Sugar (12g), Sugar in tsp (3)

KFC

Vegan Burger: Calories (450), Fat (18.99g), Salt (2.91g), Sugar (5.96g), Sugar in tsp (1)
Fillet Burger: Calories (450), Fat (18.99g), Salt (2.91g), Sugar (5.96g), Sugar in tsp (1)

Subway

Meatless Marinara: Calories (558), Fat (12.3g), Salt (3.6g), Sugar (19.3g), Sugar in tsp (5)
Meatball Marinara: Calories (438), Fat (16.2g), Salt (1.9g), Sugar (13.5g), Sugar in tsp (3)

Costa

Vegan Ham and Cheeze Toastie: Calories (352), Fat (8.9g), Salt (2g), Sugar (2.9g), Sugar in tsp (1)
Ham and Cheese Toastie: Calories (307), Fat (8g), Salt (1.7g), Sugar (5.9g), Sugar in tsp (1)

 

Greggs

Vegan Steak Bake: Calories (380), Fat (24g), Salt (1.8g), Sugar (1g), Sugar in tsp (0)
Steak Bake: Calories (408), Fat (26g), Salt (1.4g), Sugar (0g), Sugar in tsp (0)

 

Pret

Very Berry Croissant: Calories (299), Fat (12.2g), Salt (0.6g), Sugar (219g), Sugar in tsp (5)
Croissant: Calories (291), Fat (16.8g), Salt (0.7g), Sugar (4.5g), Sugar in tsp (1)

It is important to remember that these are fast food items, so they were never going to be the healthiest products in the world.
However, the point is, many people often think that vegan food will at least be a little bit healthier than its non-vegan counterparts in terms of calories, fat, salt and sugar, but sometimes it can prove worse for you. Everything can be enjoyed in moderation!

https://www.manchestereveningnews.co.uk/news/uk-news/calories-vegan-mcdonalds-greggs-subway-17536600