As the number of vegans across the UK grows, Sainsbury’s is expanding its plant-based range with new products just in time for Veganuary.
Over 30 grocery, fresh, and frozen products are being added to the Plant Pioneers range, including Banana Blossom, Peking No Duck Jackfruit, No Lamb Shawarma Jackfruit, Sweet and Smoky BBQ Jackfruit, and Fishless Fingers.
.jpg)
The range, which will be available in stores from 1st January 2020, comes after Sainsbury’s witnessed a 40% year-on-year increase in spend on plant-based alternatives across its supermarkets.
The new products join Sainsbury’s existing line of vegan foods, including Vegan Steaks, Vacon Rashers, Shroomdogs, Cheddar Style Kievs, and Hot & Spicy Goujons. Speaking about the launch, Charlotte Gledhill, product developer for Chilled and Frozen Plant Pioneers, said: “With more than seven million vegetarians in Britain and the meteoric rise of the flexitarian lifestyle, Britain has certainly got the taste for meat alternatives at meal times. Our new range of plant-based products provide innovative and truly delicious options to take the hassle out of cooking flexitarian. In 2019, we were awarded Best Vegan Supermarket by Vegan Food UK and Best Vegan Sausage for our Chorizo Shroomdogs by PETA. We hope to maintain our position as a leading provider of plant-based alternatives in 2020.”
The Plant Pioneers products launch in-store and online from 1st January 2020, and can be found in the fresh, frozen and canned veg aisles.
More from Vegetarian blog
Tomatoes you grow yourself are gorgeous things, rich, sweet-yettart, and as they come in an array of hues, from orange, yellow and gold to bright green, your summer salad will be awash with vibrant colours. Plus, the odd shapes they grow into (think pear-shaped, finger length and as fat a lemon) add a little character too. Here’s how to grow your own
Herb butters are fabulous for quick-and-easy garlic bread, or jazzing up roasted veggies in an instant. plus, they're very simple to make
We all enjoy the finer things in life, but there are some people willing to pay a small fortune to chow down on a real treat! We track down some of the world’s poshest, and priciest, nosh.
Feel like a calamity in the kitchen? You might just be on track to inventing a world famous recipe Read on for some favourite ‘mistoveries’ over the centuries, and the weird and wonderful stories behind them.
Bulbous, mild and fleshy; these purple gems are versatile and add depth to many dishes. However, if you get it wrong they can be bitter, soggy or chewy. Do them justice with these failsafe tips.
