The new vegan menu at a nationwide chain has been created in response to the ever-growing demand for more vegetarian and vegan choices.
Created by the ‘Godfather of Italian food’, Antonio Carluccio in collaboration with food blogger and writer, Anna Barnett, a significant range of new vegan dishes is now being offered in branches of Carluccio’s.
The brand claims: “Boasting one of the largest selections of vegan and vegetarian dishes of any nationwide restaurant group, new signature dishes are packed with flavour and designed to appeal to all; from those following an exclusively plant-based diet to the staunchest of meat-eaters.
A spokesperson for Carluccio’s added: “No longer just humble sides, vegetables are now the main event in many of Carluccio’s new dishes.
“Suitable for vegans, choices include crostini al funghi, sautéed mushrooms and kale in garlic and chilli on toasted ciabatta.
“There’s a traditional Puglian dish, with a vegan twist, of polpette di pane featuring meatless bread balls of semi-dried tomatoes, garlic, capers and rustica olives in a tomato sauce on spaghetti.
“Finally we have orecchiette al cavoflore with cauliflower purée, sautéed kale, chilli and roasted turmeric cauliflower florets.”
The menu will also be updated with some vegetarian dishes – some of which can be adapted for vegan diets – significantly boosting the plant-based options available.
Dishes include: zucca con verdure arrostite – roasted butternut
squash and vegetables with pine nuts (served with or without goat’s cheese) and garlic herb breadcrumbs, and
pasta e fagioli, a traditional thick soup of pasta, borlotti beans and tomatoes from northern Italy.
Veggie dishes remaining on the menu include: penne giardiniera, giant
Pugliese penne with crispy spinach balls; Antonio’s famous mushroom risotto with a hint of chilli and truffle oil
as well as a fabulous sharing verdure board laden with roasted peppers with garlic, tomato and onion, poponcini
peppers with pesto, red onion marmalade with goat’s cheese bruschetta, marinated artichokes, balsamic onions, and more.
Antonio Carluccio said: “Vegetables are very important in Italian food culture and are often the stars of the
show, it’s not uncommon for dishes to be exclusively plant-based.
“Our new Autumn Winter menu has been
designed to celebrate the humble vegetable; from kale and cauliflower to borlotti beans and butternut squash.”
Anna Barnett adds: “My husband is vegetarian, when we got together his diet wasn’t especially interesting, so I began to create different meat-free recipes to show him how exciting and varied plant-based meals
“I’m now on a mission to get everybody to eat less meat which is why working with Antonio (my
foodie crush) on a range of dishes that would go into 100+ Carluccio’s restaurants up and down the country
was too good an opportunity to miss.”