Reading Time: < 1 minute The new vegan carrot cake will launch this Autumn (Photo: Pizza Express)
Reading Time: < 1 minute

UK Chain Pizza Express will launch new plant-based dishes on World Vegan Day as sales of its meat-free food continue to soar.

According to the outlet, its mid-year figures showed that sales of its award-winning Vegan Giardiniera had increased by 36 percent.

As a result, a number of new dishes will become available on November 1, in celebration of World Vegan Day.

New dishes

The new dishes include Peperonata pasta – a gluten-free pasta dish featuring penne with tomato and pepper sauce, seasoned with garlic and herbs and garnished with fresh rocket.

A new plant-based pizza will also hit the menu. The Vegan Puttanesca is topped with marinated jackfruit in a traditional Puttanesca sauce featuring tomatoes, olives, capers, garlic and herbs.

In addition, a new dessert option will become available – the vegan-friendly carrot cake.

Vegan offerings

Timothy Love, Senior Marketing Manager at Pizza Express said: “Considering that almost a third of all evening meals eaten in the UK are now vegetarian or vegan, and over a fifth (22 percent) of the population is actively choosing gluten-free foods, it’s no surprise to see this consumer behaviour driving restaurant and delivery meal choices.

“We’ve led the restaurant market, developing a full range of vegan and vegetarian offerings with over 20 toppings to choose from, plus we were early to introduce gluten-free dishes.

“This innovation is set to continue, and we’re delighted to see such positive response to our menu.”

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.