Reading Time: < 1 minute The vegan Grilled Mushroom & Cheeze Muffin is available now (Photo: LEON)
Reading Time: < 1 minute

LEON has launched a vegan breakfast muffin in its outlets across the U.K.

The brand, which describes itself as the ‘naturally fast-food chain’, launched the new option as part of a new plant-based menu.

Other animal-free options include the low-carb Paleo Plant Box, Chocolate & Banana Vegan Protein Shake, and Pecan, Maple & Oat Cookie among others.

LEON vegan breakfast muffin

The Grilled Mushroom & Cheeze Muffin, which along with the other new menu items is available now, features a toasted muffin filled with vegan cheese, mushrooms, rocket, and ketchup.

The Chocolate & Banana Vegan Protein Shake, which is made from banana, dates, cacao and hemp, has 12g of organic vanilla protein powder.

A lower-carb option is the Paleo Plant Box with grilled aubergine, which contains 300 calories, and features ‘grilled aubergine with sumac onions, zhoug, and the best of British roasted summer vegetables’.

For dessert, the cookie, branded a ‘poshnob’ by the chain for being like a ‘posh hobnob’ biscuit is made from organic oats, maple syrup, pecans, and sultanas.

‘A celebration of the power of plants’

“This new menu launch is a celebration of the power of plants and British seasonal produce, with some very exciting new dishes, that pack a punch when it comes to flavor,” said Erica Molyneaux, head of food at LEON.

“Now more than ever is important to continue to support British farmers and producers and offer food that tastes good, does good, and is kind to the planet.”

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.