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Veggie Pret adds 19 new menu items with 75% being vegan

Veggie Pret has today announced its biggest ever menu launch, including 19 new recipes, 15 of which are vegan. All the new items will be exclusive to Veggie Pret and launch in shops in London and Manchester on 21 January 2020.

Three new categories are part of the launch, which marks a shift for Veggie Pret’s menu, building on the success of the exclusive Vegan Classics range. The introduction of Poké Bowls, Smoothie Bowls and Buddha Bowls will offer more choice to customers throughout the day.

For those keeping up ‘Veganuary’, the new range of vegan Poké Bowls are a delicious more filing alternative to a salad. Made on a black rice base, there are two varieties available, both inspired by the Pret Food Innovation Teams’ research trips to the U.S.. The Sashimi-Style Watermelon Poké Bowl combines avocado, edamame beans, pickled cabbage, carrot, and radish.

Fresh sashimi-style watermelon replaces tuna, and the bowl is finished with a tamari and ginger dressing and sesame seeds. The Marinated Tofu Poké Bowl has a bold taste, with tofu marinated in tamari and ginger as the main ingredient. This is combined with garlic and chilli pickled cucumber, mango, and pickled cabbage.

The new vegan Smoothie Bowls are perfect for breakfast or a mid afternoon snack. The range, made up of 5 flavours, includes a Cocoa, Nuts & Berries Smoothie Bowl. A fruity blend of cashews, banana, coconut, cocoa and lemon, the bowl is topped with granola, almond butter, raspberries, blueberries and caramelised pecans.

The Tropical Green Smoothie Bowl is made of mango, coconut, avocado, banana, spinach and ginger topped with mango, blueberries and pomegranate.

New Buddha Bowls include a Roasted Beets & Egg Buddha Bowl, a Scandi-style lunch combining dressed brown rice with baby-leaf spinach, sliced cucumber, smashed beetroot dip and roasted baby beets. It’s finished with shredded radish, a free-range egg, pickled onions, fresh dill and pumpkin seeds.

The vegan option, a Humous, Sweet Potato & Kale Buddha Bowl, is on a base of brown rice and kale and contains a dollop of Pret's humous, mixed with roasted sweet potatoes, chipotle chilli sauce and smoky carrot ribbons. Avocado, fresh pomegranate, a wedge of lemon and skin on almonds are placed on top.

Pret’s Global Head of Food Innovation, Hannah Dolan, said: “This launch is an opportunity for us to establish Veggie Pret’s menu, offering customers something different to what they have seen so far.

“We wanted to put a real focus on creating new vegan dishes, so looked at where we could use vegetables and fruits to deliver flavour, rather than mock meat or fish.

“Perfect for customers taking part in Veganuary, or just trying to eat more plant-based food, we’d love to know what customers think and what they would like to see next from Veggie Pret.”

Born in 2016, after conversation with customers around how Pret could offer more delicious vegetarian options, Veggie Pret grew to 7 shops in 2019 with three further openings planned for early 2020. The brand is continually engaging with customers as it grows and will be taking on feedback and suggestions as future menus are developed.