Veganually at The Botanist
What's On MCR Team Written by  Feb 12, 2018

Veganually at The Botanist

Veganuary isn’t Just for January at the Botanist

With January behind us and Veganuary packed up and done, The Botanist is embracing the idea of all-year round good vegan cuisine by launching its new vegan menu. Featuring handcrafted dishes free from meat, eggs and dairy, taking you from Veganuary to Veganually.

Starting with truffle mushrooms served on chargrilled ciabatta, sesame coated falafel with Piri Piri sauce or roast pepper, soya bean and tomato pil pil with fougasse bread.

Moving onto sesame and nigella seed falafel kebab with vegetable couscous and herb oil, beetroot, red onion and fig jam tarte tatin with candied walnut and apple salad and Malaysian vegetable curry with coriander rice.

Finish with a sweet treat choosing from grilled pineapple and watermelon kebab with mulberry sorbet, coconut, chocolate and rum sauce, banana, peanut butter and chocolate ice cream with salted peanut cream or coconut rice pudding with minted pineapple salsa, raspberry coulis and toasted coconut for just each.

Speaking on the introduction a the vegan menu, James Scott - executive head chef of the New World Trading Company said:
“Over the years we’ve seen a rise in the number of people asking for vegan options on the menu and with record numbers taking part in Veganuary this year, we wanted to create a menu that provides tasty vegan dishes for all to enjoy.”

The new vegan menu is available at all Botanist sites now
View the menu

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