Reading Time: < 1 minute Customers can now 'Make it Vegan' at El Pollo Loco (Photo: Supplied to Plant Based News)
Reading Time: < 1 minute

Major restaurant chain El Pollo Loco has launched vegan chicken in its 485 restaurants across the U.S.

The brand launched a vegetarian chicken earlier this year, but has now reformulated it by removing egg enzymes, to make it suitable for vegans.

Customers can now request to ‘Make It Vegan’ when ordering a Chickenless Pollo Taco or Burrito – this will remove cheese and non-vegan sauce too.

‘Making healthier eating more accessible and affordable’

“Our customers provided feedback through our social channels. We listened and quickly reformulated the recipe in a matter of a couple months,” Bernard Acoca, president & CEO at El Pollo Loco, said in a statement sent to Plant Based News.

“Evolving our customer favorite Chickenless Pollo innovation takes us another step further in the plant-based space and continues our commitment to championing making healthier eating more accessible and affordable.”


The American Vegetarian Association (AVA) has certified the vegan chicken. Debbie Giambra, director of membership services, said: “We are pleased to certify El Pollo Loco’s chicken alternative as vegan.

“At the American Vegetarian Association, we have strict guidelines that all certified products are required to meet to help ensure that people feel confident when seeking a vegan option.”

*This article was updated on July 14. The headline previously said 285, not 485 restaurants.

Maria Chiorando

Maria is a news and features writer for Plant Based News. As a former magazine editor, newspaper reporter, and features writer, her work 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. She was previously the editor of Plant Based News for over 3 years.