The allplants blog. Find great recipes, lifestyle advice and the latest news.

We don't throw the word perfect around a lot, but these might come close.

This salad is crunchy, sweet, salty, punchy, bright and so many other amazing things we're pretty sure you won't even realise you're eating a salad. 

Radicchio Salad w/ Fennel, Pear, Croutons and Caramelised Pecans 

We made Dorito-like tortilla chips and so can you.

Your formal invitation to pimp up your carrots this Christmas. 

To kick off the new year, we’re giving you – our customers and community who have made our delicious movement possible –  the first chance to invest in allplants via crowdfunding, before a bigger fundraise in the near future.

Crowdfunding gives you the opportunity to own part of allplants as we scale across the UK, Europe and beyond. You can invest as little as £35 and as much as £100k+. And you can expect to feel fully involved in all our campaigns, launches and activities as we spread our wings in 2020.

After a Spring of supperclubs in 2016, we launched allplants.com: mouth-watering, plant-based dishes made by chefs straight to your doorstep. A previously overwhelming change made deliciously easy. All prepared. All delivered. All simply ready to heat up and enjoy at home.

Now a team of over 80 chefs, nutritionists, marketers and creatives , we’ve:

Delivered almost 1 million meals across the UK;

Reached millions of Brits with educational and inspirational content online, on the tube and on TV;

Brought a wealth of culinary, digital and brand-building experience to our leadership team and  investors;

Become a B-Corp, subscribing to legal accountability for balancing profit and social good; and

Now – as of January 2020 - we’re cooking for homes across the UK  from what we believe is the country's biggest dedicated plant-based kitchen.

Our revenues are growing faster than ever and we’re investing every pound back into taking the allplants mission further. 

… and we couldn’t have done any of it without you – our secret sauce.

If you’re reading this, there’s a good chance you know a fair bit about us already. Maybe you’re a customer (thank you!) or perhaps you’re simply plant-curious (welcome to the club!). Either way, we’ve been overwhelmed by the response and love from you all, and really appreciate you taking the time to consider joining our mini revolution. 

Every day more people are waking up to the idea that eating more plants, and less meat, could make a positive difference to the planet and their own lives and bodies.

But changing habits is hard and vegan options are still perceived as compromises, fringe, dull or just inaccessible. It isn’t easy or exciting enough for most people to get into. And socially, eating more plants is riddled with stigma. That’s where allplants comes in.

We believe a plant-based diet is the opposite of a sacrifice—it’s a supremely positive choice that can be delicious, healthy and actually save the planet. So to inspire this shift, we’ve made it both accessible and a joy to try: an inclusive celebration of food and flavour and life: a fiesta, not a fast.

Now is the time to accelerate the change in our diets. In 2018, the UK ate 4.4 billion meat-free meals, with 92% eaten by non-vegans. 2020 is being hailed as the year of the ‘plant-based revolution’. A UN report recently stated that a shift toward plant-based diets is one of the most significant ways to reduce greenhouse gases. And, in the UK we’ve now got the first ever vegan cooking show on ITV hosted by allplants investor BOSH! We’re proud to be right at the centre of it all, championing change one dish or day at a time. 

Our customer base is growing fast and are just as passionate about allplants as we are. We’ve got over 1000 5-star reviews and , in a recent survey, 93% of subscribers said they’d be somewhat or very disappointed if allplants ceased to exist! Now we want to give everyone the chance to share in our success and impact.

To join us, visit allplants.com/invest to pre-register your interest ahead of the curve. 

Thank you so much for your support. It means the world to us. Let’s do this!

A note from our crowdfunding partners, Seedrs:

Investing involves risks, including loss of capital, illiquidity, lack of dividends and dilution, and should be done only as part of a diversified portfolio. This email has been approved as a financial promotion by Seedrs Limited, which is authorised and regulated by the Financial Conduct Authority (No. 550317)

To kick off the new year, we’re giving you the first chance to invest in allplants

To kick off the new year, we’re giving you – our best hype-team and the people who’ve made allplants possible –  the first chance to invest in allplants, ahead of our Series B investment round, via crowdfunding. 

3 years ago, we set out to inspire our planet to eat more plants. This January, we’re incredibly excited to invite you to join us.

Equity for game changers: your chance to invest in allplants

In an effort to learn more, we trawled through popular online articles (some singing soy’s praises, others vehemently urging consumers to avoid it at all costs), spoke to our in-house nutritionist and scoured medical journals, hoping to find the answer to all soy-related problems. While finding a definitive answer to this question is admittedly tough, a growing body of scientific evidence is certainly turning the tide in soy’s favour.

The main health-related arguments against soy are pretty compelling: it is often said to affect thyroid function and increase oestrogen levels, which —  amongst other things — can lead to lower libido, accumulation of fat and reduced fertility. Finding evidence to entirely support or debunk these claims is, however, tough.

The common narrative on soy generally comes from older, laboratory-based tests but knowledge continues to evolve. Due to the conditions they were carried out in, many of these trials are now widely agreed to be flawed. Some used isolated soy compounds, which do not mimic the effects of soy-based foods. Others used rats as test subjects and, as our understanding of the differences between human and rodent digestive systems has developed, there is a growing body of evidence to suggest the two are not comparable.

Soy contains isoflavones, which are chemically similar to the human hormone oestrogen. These similarities — and the tests mentioned above — led to a belief that eating soy would increase oestrogen levels in humans.

Scientifically, this is now not thought to be the case. In the human body, the effects of isoflavones from soy food products: are far weaker; affect only a few human body tissues; and, in some situations, can even have the opposite effect to oestrogen. Soy is a complex little bean!

A 2008 study concluded that, a “higher intake of soy foods and soy isoflavones is associated with lower sperm concentration.”

However, the NHS identified a number of flaws in the study’s results and concluded that the link between soy and infertility was not as clear as was suggested. Fertility is complex and dependent on a myriad factors. Given the limitations of the study, a scientifically significant causal link between soy and low sperm count was not found. They suggested that more research on humans should be carried out but that, in the meantime, limiting soy intake for those men who already had a low sperm count could do no harm.

Despite the common narrative that soy inhibits thyroid function, 14 human trials conducted in 2006 found little or no connection between the two and these findings were subsequently confirmed by a variety of other studies.

However, there was some evidence that eating soy products may inhibit the absorption of levothyroxine in people who already suffer from hypothyroidism. Interestingly, soy is not alone in this: a number of other herbs, drugs and supplements do the same. To this end, the studies do not suggest avoiding soy completely as the effects of soy were only found to be significant if taking medication after eating soy-based foods.

Compared to other legumes, soy has a unique nutritional composition: it is higher in both protein and fat but lower in carbohydrate.

Soy directly refutes the common paradox of plant-based foods and protein: it is one of the few plant-based foods that contains all nine essential amino acids. The protein it contains is both high quality and easily digestible — specifically comparable to animal sources.

Soybeans contain unsaturated fats; the “good” kind. Last year, the World Health Organisation stated that the unsaturated fats found in soy (along with avocado, nuts and other plant oils) are preferable to those derived from processed foods and animal products (with fish being the sole — pun intended — exception to this rule). Win.

Soy is a great source of: iron, zinc, potassium and calcium, with absorption rates of the latter being comparable to dairy milk. Holy cow.

Nutritionally speaking, therefore, soybeans are an incredibly healthy food to include in your diet. Sadly, though, not all soy products are equal; the problems begin to creep in when you consider the different types of foods we choose to eat.

Snacking on boiled edamame beans — or including them in curries, stir fries and salads — is a great way to benefit from soy’s nutritional makeup. Fermented soy products (such as tempeh and miso) are also particularly nutritious. The soy component of many Asian diets is almost solely fermented; this is one of the potential explanations for lower rates of certain diseases (such as specific types of cancer) in these countries. Even tofu is pretty good for us.

However, it is worth checking ingredient lists. Choosing low-sugar or unsweetened soy milks and yoghurts is preferable. Additionally, isolated soy compounds, like soy protein isolate — found in many everyday products as well as textured vegetable proteins, protein powders and nutrition bars — are likely to contain concentrated isoflavones similar to those used in the older laboratory trials.

What are the benefits of including soy in my diet?

Similar to above, there are a number of studies — with varying statistical significance — that suggest soy is more beneficial than destructive to our bodies.

It is scientifically agreed that soy can decrease the frequency and severity of hot flashes in menopausal women and lower circulating LDL-cholesterol levels.

There is a significant link between soy consumption and a decrease in risk of cardiovascular disease.

Due to its high-quality protein and well-absorbed calcium, there is some evidence to show that soy can contribute to bone health.

Studies comparing high-soy consuming countries — often in Asia — with Western countries suggest a link between soy consumption and decreased rates of both breast and prostate cancers but these suggestions are not widely confirmed.

Based on the most recent research, we believe that the pros of consuming soy outweigh the cons. So many soy-based foods (like edamame, tofu, tempeh, miso and unsweetened soy milks) are healthy and nutritious to consume as part of a balanced diet unless, of course, you are allergic to soy.

You may want to consume more soy products if you are a woman going through the menopause since it is statistically proven to help decrease the length and severity of your hot flushes.

Replacing animal fats and proteins with soy-based products is considered to be a healthier way to gain similar nutritional benefits.

If you are going to include soy products in your meals, do so as part of a healthy, balanced diet. Choose edamame beans, tempeh, tofu, miso and soy milk over foods that list soy, or soy isolates, as an additional ingredient.

It may be advisable to limit your soy intake if:

You take levothyroxine, since soy might inhibit your body’s ability to absorb it

You are suffering from fertility difficulties, since there is a possible link between soy consumption and lower sperm density in those already struggling to conceive

The more we discovered about soy, the more frustrated we got at the lack of definitive answers and the number of under-researched articles out there. Too many argue one side or the other profusely, without a sniff of citation.

At allplants, we are interested in the root of the research. On delving a little further in, we realised that a particular study (Soy and Health Update: Evaluation of the Clinical and Epidemiologic Literature) can be traced back to the Soy Nutrition Institute. This could mean a number of things: from an invested interest in the positive outcome of the study to the simple fact that they have the financial means and intellectual motivation to fund such a study. This is comparable to studies that are heavily pro-animal-products being funded by animal agribusinesses; it is always good to follow the money trail.

While we are not ones to blindly listen to health organisations — and despite the potential questions about the roots of the research — the conclusions of the Soy and Health Update are ratified by the World Health Organisation, the NHS, Dietitians of Canada and a host of other more reputable sources. The Association of UK Dietitians also produced a factsheet in 2017 that goes into more detail on all of the health-related implications of soy, which, again, supports the outcomes of this study: that whole soy foods are a healthy and nutritious part of a balanced diet.

We hold our hands up and admit that we have a vested interest in putting a healthy plant-based diet in a positive light. At allplants, our values and beliefs are based upon what is increasingly being agreed as the best path for both people and the planet. After digesting our research, we believe that soy happens to be a part of that! Feel free to check our sources.

What Does a Dietitian Do?, www.bda.uk.com/foodfacts/home.

Chavarro, J. E., et al. “Soy Food and Isoflavone Intake in Relation to Semen Quality Parameters among Men from an Infertility Clinic.” Human Reproduction, vol. 23, no. 11, 2008, pp. 2584–2590., doi:10.1093/humrep/den243.

“The Comprehensive (and Shocking) Guide To Soy and Thyroid.” Dr. Alan Christianson, 27 July 2018, drchristianson.com/the-comprehensive-and-shocking-guide-to-soy-and-thyroid/.

“The Dangers of Soy | Paleo Leap.” Paleo Leap | Paleo Diet Recipes &amp; Tips, 4 Nov. 2016, paleoleap.com/dangers-soy/.

“Dr. Mark Messina, Author at The Soy Nutrition Institute - Page 3 of 6.” The Soy Nutrition Institute, thesoynutritioninstitute.com/author/dr-mark-messina/page/3/.

Harvard Health Publishing. “Confused about Eating Soy?” Harvard Health Blog, Harvard Health Publishing, www.health.harvard.edu/staying-healthy/confused-about-eating-soy.

“Healthy Diet.” World Health Organization, World Health Organization, www.who.int/news-room/fact-sheets/detail/healthy-diet.

Messina, Mark. “Soy and Health Update: Evaluation of the Clinical and Epidemiologic Literature.” Nutrients, vol. 8, no. 12, 2016, p. 754., doi:10.3390/nu8120754.

Nichols, Hannah. “Estrogen: Functions, Uses, and Imbalances.” Medical News Today, MediLexicon International, 2 Jan. 2018, www.medicalnewstoday.com/articles/277177.php.

Patisaul, Heather B., and Wendy Jefferson. “The Pros and Cons of Phytoestrogens.” Frontiers in Neuroendocrinology, vol. 31, no. 4, 2010, pp. 400–419., doi:10.1016/j.yfrne.2010.03.003.

“The Scoop on Soy.” What Is a Dietitian? - Unlock Food, www.unlockfood.ca/en/Articles/Vegetarian-and-Vegan-Diets/The-Scoop-on-Soy.aspx.

Unravelling the truth behind this bamboozling bean.

For something as innocuous as a bean, soy gets a pretty bad rap. We couldn’t help but wonder if this little legume’s reputation is really quite as terrifying as it is made out to be. Read now at allplants.com/blog | food | lifestyle | recipes | environment | and more!

For something as innocuous as a bean, soy gets a pretty bad rap. It is widely blamed for single-handedly destroying the environment as well as ruining the health of those that consume it. We couldn’t help but wonder if this little legume’s reputation is really quite as terrifying as it is made out to be.

For something that bit more special, you can always check out our Michelin guide. Otherwise, read on for our top 13 restaurants in London. Afterwards, you’ll find our guide for where to find the best: brunch options; burgers; fish and chips; Indian food; junk food; pies; pizza; best Sunday roast and best sushi.

Whatever the occasion, we’ve got you covered.

There is always a huge range of dishes to choose from at Ethos, and it’s beautifully decorated (with trees), which all adds to the experience. They offer self-serve, pay-by-weight lunch, dinner and Sunday brunch menus as well as an individually priced breakfast menu and a £25.00 afternoon tea too. They pride themselves on their zero waste policy and use of locally sourced ingredients, and we agree that those are pretty great. Our favourite dishes: the cassava fritters (well, all the fritters, actually) and the pesto pasta with turmeric tofu.

In the heart of Notting Hill, Farmacy does what it says on the tin: provides a menu that is free from dairy, refined sugars, additives and chemicals, but not lacking in the flavour department. Another option for any time of the day, their menus are pretty unique. Everything is built around nourishment — think chickpea flour protein “omelettes” and sprouted grains galore — but with lashings of decadence too — waffles and sticky toffee pudding. They offer high tea as well as medicinal CBD truffles and drinks. We love their Middle Eastern bowl and their popcorn cauliflower is delish.

A great option if you’re looking for something a little different and/ or eating with people at various stages of their plant-powered journeys. Friends of Ours has something for everyone but their seasonal vegan options are always particularly delightful. Their winter menu offers up mango porridge, charred broccoli steak, a Japanese buddha bowl and — our favourite — Dashi (which includes vegan bacon, kimchi, bok choi, oyster & chestnut mushrooms and soba noodles). We can’t wait to see what Spring brings.

Gauthier’s founder and award-winning chef, Alexis Gauthier, has been a trailblazer in bringing plant power to fine dining by moving towards a plant-focused menu way back in 1997. There is something for everyone and the vegan options — like: salsify & Brittany seaweed served with sautéed wild mushrooms and toasted Chestnuts; stuffed Hispi cabbage and Mango & Malibu Soufflé — are inventive and intriguing. Exactly what you’d expect from such a highly-praised, and Michelin-starred, establishment.

One of the oldest vegetarian restaurants in London, Manna has been serving a plant-forward menu for over 47 years. Their basic menu is pretty constant but their daily specials depend on whatever’s fresh and in season at the local Farmer’s Market. They do a mean Sunday roast and their sausage and mash isn’t just any sausage and mash: the organic fennel and pumpkin seed sausages are incredible and the garlic potato, dill and carrot mash is complemented perfectly by the leek & thyme jus. Their dessert menu alone is also worth a trip.

Mexican food in London isn’t always the greatest, and that’s why we were so pleased to find Mestizo: not only is the food super authentic, Mestizo’s also a Tequila bar so that’s a win in our eyes. Their vegan menu is extensive and definitely not an afterthought. As well as the usual offerings of guacamole, tacos and enchiladas, there is a huge range of less well-known treats to try. We love the sope de tortilla and the Chile rellenos de flor de calabaza (or poblano pepper stuffed with courgette flower, sauteed in a tomato broth).

Voted the best restaurant in Cambridge, Stem and Glory opened their London restaurant in January this year and it’s proved a hit. Again, offering up breakfast, brunch, lunch and dinner menus, it’s a great option for any time of day. Catering for a paleo diets too, the food is varied, vibrant and influenced by a range of global cuisines. Their cauliflower gratin is about as creamy and comforting as anything and (surprise surprise!) we adore the kimchi pancakes too.

The Gate, W1H/ EC1V/ W6 9QL (coming soon: NW8 )

Something of an institution, The Gate first opened in 1989 and now has three restaurants across London with a fourth due to open in April this year. The Marylebone branch is home to a secret vegan supper club (5 courses with wine pairing for £49.50 per person) while in Hammersmith and Islington you can get an incredible Sunday roast. The vegetarian A La Carte menu serves up a range of predominantly European dishes, many of which are plant-based, including an artichoke terrine and a wild mushroom risotto cake.

Another veggie London institution, Vanilla Black serves up some really innovative plant-based nosh. Their 5-course tasting menu is £55.00 per person (with an additional £32.00 for wine pairing) and boasts delights such as a Cauliflower Croquette served with endive, cocoa, pickled cauliflower and purée. The A La Carte menu doesn’t disappoint either, the dishes are adventurous, beautifully presented and — most importantly — taste divine. Try their fried shiitake, pine nut purée and crispy Enoki with marsala and pine salt and the liquorice panna cotta with bergamot curd and fennel pollen for dessert.

Sadly, plant-based breakfasts can often be a little on the disappointing side, especially if you’re looking for something a bit more decadent than avocado on toast. If none of the options above appeal, be sure you’re getting something delicious by trying one of the following:

Let’s be honest, anything with kimchi on the menu is great in our books, although perhaps not for breakfast… While Miranda Cafe’s lunch menu is incredible, it’s their breakfasts we’re really into: they serve vegan eggs after all. Our favourite is their Latin American Breakfast (cornbread arepas, latin style beans, scrambled vegan eggs, fried plantain and guacamole served with salad) although their Vegan Eggs Rancheros comes a close second.

My Old Dutch is a bit of an anomaly on the vegan breakfast scene but it’s not one to be overlooked: the menu is mainly non-vegan but their plant-based options are incredible. They use a gluten-free pancake mix and replace cow’s milk with soy milk, offering both sweet and savoury options including vegan cheese (cheddar and mozzarella) and vegan ice cream (vanilla or chocolate and coconut). We loved the Vegan Volcano and followed up with the apple and cinnamon for pudding (we were not disappointed).

The brainchild of Made in Chelsea’s Lucy Watson, Tell Your Friends has a simple but delicious menu of completely plant-based dishes. The main meals are hearty and nutritious, ranging from buddha bowls to burgers. But we put it here because we love the brunches the most. The pancakes (chocolate spread and banana) and the scrambled ackee are enough to make even the most cynical believe they’re not eating plants.

Burgers were definitely the most divisive food topic in the allplants office. Here are our top three so you can make up your own mind (because we couldn’t):

Hailed as the first plant-based burger to bleed (don’t worry, just beetroot blood) The Beyond Meat ® burger is still only available in limited locations across the UK and is, therefore, highly covetable. We’ve done the dirty work and wolfed it down in Honest Burgers (served with smoked vegan gouda, chipotle mayo mustard and salad) and All Bar One (also with vegan cheese, mayo and salad) and it’s good. But don’t take our word for it, go forth and conquer.

Nestled amongst the curry houses in the middle of Brick Lane you’ll find Mooshies; we dare you to be disappointed. Their sides (think loaded nachos and cheese sticks) are worth the trip on their own and the Pulled Mooshie burger (BBQ jackfruit) is about as satisfyingly tasty and messy as a burger can be. Our favourite though? The (limited edition) Magic Mushroom burger: spicy panko fried oyster mushrooms, hash brown, salad and sriracha. Yum.

If you’re looking for a veggie burger (as opposed to a meat-replacement burger) The Vurger Co. is a great choice. They offer 4 plant-based patties (black bean, chargrilled red pepper, chickpea and corn; aubergine, chickpea, red onion and Tabasco chipotle; roasted mushroom, borlotti bean and parsley; and a spicy corn fritter) and extras like slaw, house burger sauce and vegan cheese. Their range of shakes is pretty fabulous too; we always have one with our burger and it’s normally the Biscoff one.

Fish alternatives took a bit longer in the making than plant-based meats but now they’re here, they just keep getting better and better.

One of the oldest pubs in East London, The Spread Eagle bucked tradition and went completely vegan in January 2018. Their kitchen is currently run by Club Mexicana and is absolutely more than just vegan fish, for example: Carnitas, Mexican fried “chicken”, Pozole (a Mexican-style soup), the list goes on. However, it’s included here because we love their tofish — both the Baja and beer-battered versions — and we love accompanying said tofish with triple fried potatoes. So that’s technically fish and chips. Right?

For a more traditional take, Sutton and Sons (Hackney branch) is London’s first and only (to date) completely vegan fish and chip shop. It’s also the bomb. They offer vegan versions of everything you would expect to find at your local chippy: prawn cocktails; fish cakes; scampi; battered sausage; burgers; and steak and ale pie; not to mention the usual curry sauce/ pickled onion trimmings. Their banana blossom fried fish is our go-to, though. It flakes just like a fish fillet and, because it’s marinated in seaweed and samphire, it tastes pretty fishy too. In a good way.

Whenever you walk past Dishoom, there is a queue; this is due to the fact that they don’t take bookings for less than 6 people for their evening service. However, the wait is absolutely worth it. Alongside their main menu, they offer dairy-free, gluten-free and fully vegan menus. We love the okra fries, the gunpowder potatoes and the Chole Puri (because puris are not something you get at your average Indian restaurant) and we always have a vegan lassi too. But, if you don’t fancy waiting for dinner... Why not pop along for lunch, or even breakfast: when there’s plant-based black pudding on the menu, why would you not?

Sagar is a vegetarian South Indian restaurant who serve up the best dosas in the city (and f you don’t know what a dosa is, you’re absolutely missing out: pay them a visit and find out). Alongside said dosas and their uthappam (lentil pizzas, don’t knock them till you’ve tried them) you’ll find a huge range of veggie curries, breads and rice and — we promise — you won’t even notice the lack of meat.

A relative newcomer to the London curry scene, SpiceBox is fast becoming a firm favourite of ours. Providing “veg with edge”, their brunch menu offers traditional brunch options with an Asian twist: dosa waffles (aka doffles) served with chai-spiced bananas or ‘Keralan Fried Chick’n’. Dinner is a little more traditional, but not completely: the loaded onion bhaji and jackfruit jalfrezi do indeed give their veg some edge. We loved the korma, which was satisfyingly sweet and creamy, and the garlic naan too.

Here at allplants we’re huge advocates of a whole food diet — 95% percent of the time. The rest of the time, we eat this:

Temple of Seitan caused quite a stir when the first branch opened in Hackney back in January 2017: London had its very own vegan fried chicken shop. And now we have two (the second — Camden — branch opened the following year). Their vegan answer to KFC remains pretty high up our list (along with their mac and cheese. A controversial opinion but we think it’s the best in London...) But, actually, it’s the ¼ pounders that really get our juices flowing: they taste just like a Big Mac.

Situated in Boxpark (in Shoreditch and Croydon) as well as Camden, What the Pitta! is there solely to offer up the best kebabs you’ll ever eat. No biggy. They do a great falafel wrap but, let’s face it, we’re not really there for falafel. Their Vegan Döner (plant-based döner meat served up in fresh bread with mixed salad, soy tzatziki homemade hummus and lashings of chilli sauce) is life but our favourite is the Dönor & Chips Box: all of the above but with chips instead of bread, (nothing against bread, we just love dipping chips in hummus).

There isn’t too much competition where vegan pies are concerned but that doesn’t mean we’re settling; we created this category specifically so we could include Young Vegans on the list. Situated in Camden Market, they’re a great on-the-go option and the pies are absolutely delicious. Choose from: steak and ale, chicken parmigiana, chicken katsu curry, all day breakfast and cheeseburger. Yes, that’s a cheeseburger pie. Also available, but online only, is their mac and cheese pie. We’ll try anything once.

Purezza is basically the plant-based version of Pizza Express and, well, everything on the menu is pretty darn good. They have meaty pizzas, spicy pizzas, plain pizzas and pizzas topped with everything but the kitchen sink. Except pineapple, actually, so it’s pretty clear to see where they land on the, “Does pineapple belong on a pizza?” debate… The garlic bread is perfect and our favourite sourdough pizza, the Season.4 Pizza.1, has beetroot carpaccio and micro herbs on it.

A number of the options already listed do great Sunday lunch menus but our favourite plant-based roast is The Dove on Broadway Market. And, if you want to try a plant-based option but don’t fancy a roast, you’re in luck. Also on offer: plant-based satay chicken, beer battered ‘fish’ and chips, a roasted portobello mushroom burger and a Guiness mushroom and mixed bean pot pie. Spoiled for choice.

The only completely plant-based sushi restaurant in London, Itadaki Zen is a tiny, beautifully-decorated gem of a place. The ethos is based in the Far Eastern tradition of food as medicine and this is reflected in the name itself: Itadaki is loosely translated as ‘to receive’ (specifically food) and is likened to saying grace before a meal and Zen means ‘to mend’. Their menu is pretty much everything you’d expect from a traditional sushi place: miso soup; spring rolls; noodles; tempura; and, of course, just about every type of sushi roll you can imagine. They offer a range of set menus and bento boxes as well as individual dishes, like bibimbap. We love their policy on waste too: they encourage you to eat up and take what you can’t finish home with you.

allplants’ guide to finding the best plant-based spots in the capital. If you’re trying to eat more, mostly or all plants, you might not know where to start. How do you find a restaurant that doesn’t compromise on flavour and gives you the standard of dining you are used to?

Blog Post: The best vegan restaurants in london

If you’re trying to eat more, mostly or all plants, you might not know where to start. How do you find a restaurant that doesn’t compromise on flavour and gives you the standard of dining you are used to?

Adding crispy toppings to soups makes every spoonful burst with flavour and texture. We added sage, hazelnuts and sesame seeds to this super creamy soup. Trust us, it's great.

Creamy Cauliflower Soup with Crispy Sage and Hazelnuts

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