Pret A Manger will be launching its UK vegan menu tomorrow (September 26) - and there are some real treats on offer.
In honor of the chilly season, the popular high chain eatery has crafted three soups. There are also two sandwich favorites returning for a limited time.
Most excitingly of all, the chain is launching a Pumpkin Spice Flat White - which is suitable for vegans if made with soya or rice-coconut milk (or oat milk in Veggie Pret).
Three hearty plant-based soups are being launched.
They are: Butternut Squash Dhansak Soup, described as: "Rich with coconut cream and chunks of butternut squash, this dhansak of green lentils, mung beans and yellow split peas is lightly spiced with turmeric, coriander, cumin and a hint of chili."
Next there is the Vegan Chilli Soup: "This vegan chilli combines three beans (black turtle beans, red kidney beans and black eyed beans), peppers, sweetcorn, brown rice and quinoa to create a rich, deep chilli with notes of ancho chilli, cocoa, Jalapeno chilli and a hint of lime."
Finally there is a Kale, Lentil & Roasted Spice Soup: "A lightly spiced lentil soup with hints of cumin, coriander and smoked paprika. Simmered with red lentils, curly kale and lemon zest for a hearty vegan soup."
Two popular vegan Chef’s Specials will return to Pret’s fridges for a month from October 3, following a competitive customer vote on Facebook over the summer.
They are: Avo, Olives & Toms Baguette, which Pret says is a 'perfectly ripe avocado spread onto a stone baked baguette, topped with Kalamata olive tapenade, a sprinkling of toasted pine nuts, fresh basil leaves, succulent roasted tomatoes, and finished with a handful of rocket'.
There is also the Avocado & Chipotle Chickpeas Salad Wrap, described as: "A vegan salad wrap with the flavours of South America: creamy avocado covered with chipotle chickpeas, charred corn & black bean salsa and topped with fresh coriander and mixed salad leaves."
Maria is the head of written content for Plant Based News. Also a former magazine editor, newspaper reporter, and features writer. Her writing has been published by The Guardian, The Huffington Post, and various regional newspapers, as well as Vegan Life magazine and Vegan Trade Journal. She has interviewed a huge range of people, from Prime Ministers to authors, activists, pop stars and actors, and enjoys the varied range of topics writing for PBN allows her to tackle. You can follow her on Twitter @MariaChiorando and Instagram @mariachiorando.
Disclaimer: The opinions expressed in this article are prepared in the author's capacity and do not necessarily reflect the views and opinions of Plant Based News itself.
Since you're here...
Plant Based News is a FREE service that receives millions of views each week on Youtube, Facebook, Instagram, Twitter, our weekly newsletter and this website. This takes a lot of our personal time, money and hard work. But we do it because we KNOW it makes a difference. If those following our reporting helped by contributing, we could do even more. Please consider supporting us so we can create further awareness about animal rights, environmentalism, ethical consumerism and the plant-based lifestyle. Not a false narrative - but information that empowers people to make better choices.