Reading Time: < 1 minute The vegan tuna and egg mayo baguettes (Photo: Supplied)
Reading Time: < 1 minute

High street sandwich chain Pret A Manger has created vegan versions of its most popular sandwiches.

The new animal-free options include plant-based alternatives to Egg Mayo, Tuna Mayo, Hoisin Duck, and a BLT.

The four sandwiches will launch in Veggie Pret stores in London and Manchester on October 24.

Vegan sandwiches

Pret says it has used vegetables to recreate meaty flavors and textures, rather than rely on meat analogues. 

Its new Vegan Chuna Mayo (£2.99) features a white baguette filled with chickpeas and vegan mayo, seasoned with a sprinkling of pickled onions, chopped capers, and parsley, finished with a squeeze of lemon, sliced cucumber, red onion, and rocket.

The VLT (£3.29) uses roasted shiitake mushroom ‘rashers’ in place of bacon, with sliced tomatoes, green salad, and vegan mayo on malted bread.

The Vegan Eggless Mayo & Cress (£2.99) recreates egg and mayo using tofu and vegan mayo. It is seasoned and garnished with cress. Finally, The Vegan Hoisin Mushroom Wrap (£3.50) features glazed mushrooms, cucumber, pickled cabbage, and carrot salad. They are topped with sliced spring onion, coriander, and baby leaf spinach.

‘Tell the difference’

“We’ve worked really hard to ensure that The Vegan Classics have all the tastes and textures of the original sandwiches they were inspired by,” Pret’s Global Head of Food Innovation, Hannah Dolan, said.

“As Veggie Pret grows, we’re really excited to be able to reveal the range of Vegan Classics. This is all part of our mission to make it easier for customers to eat less meat, by offering delicious vegan and vegetarian food.

“We think they taste so good that we’d challenge customers who love our original tuna baguette to swap to The Vegan Chuna Mayo Baguette and see if they are able to notice the difference!”

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.