Looking for plant-based and totally delicious grill options? Look no further than our range of flavour-packed Plant Kitchen favourites, including our new no-beef burger, vegan posh dogs and vegan chorizo puppies. Plus, take your topping game to the next level with our tasty ideas
Introducing a vegan grilling game-changer (that non-vegans will love too): our delicious new Plant Kitchen posh dogs, made with juicy mushrooms, soya, caramelised onions and a hint of black pepper. They’re heaven topped with pickled pink onions and roasted veggies or fried onions, mustard and ketchup.
Find our new vegan posh dogs and other vegan grilling greats in store now.
Say hello to the FIRST vegan brioche-style buns on the high street – our new avoca-dough burger buns. Made with puréed avocado and enriched with coconut oil, they’re irresistibly soft and, what’s more, they’re a great source of vitamin D and fibre – delicious and nutritious? Win, win!
Pick up everything you need for the perfect barbie, including our avoca-dough burger buns, in store now.
Developed by our expert chefs, our new Plant Kitchen no-beef burger is set to be your summer barbecue superstar. The meat-free patties are made with a delicious blend of soya, beetroot, onion and red pepper. Barbecue or grill until cooked through and lightly charred. Serve in a burger bun, pitta pocket, lettuce cup or roll with slaw or salad.
Pick up your barbecue favourites when you’re next in store.
Vegan chorizo? Yes, that’s right. Made with red pepper, smoked paprika and roasted garlic, these Plant Kitchen chorizo puppies pack a punch of succulent smoky flavour. Serve in a roll with slaw and spicy jalapeños. They are also a great addition to a veggie breakfast – simply serve with smashed avocado on toast, a poached or fried egg and hot sauce or chilli jam.
Find our Plant Kitchen chorizo puppies and many more barbecue delights in store now.
Add chilli heat, sweetness or pickled flavour to your veggie hot dog or burger with these topping ideas.
Pickled cucumbers: slice cucumber into thin discs and place in a sterilised jar. Add a generous sprinkling of salt, cover in white wine vinegar and flavour with peppercorns, mustard seeds or chilli flakes. Keep in the fridge until you are ready to use.
Caramelised onions: peel and finely slice onions. Heat olive oil and a knob of butter in a large frying pan over a medium heat and add the onions. Once translucent, add salt and brown sugar. Cook over a low heat, stirring regularly, until caramelised.
Smashed avocado: mash avocado in a bowl with lime juice, chilli flakes (leave these out if you’re not keen on spice), salt, pepper and a drizzle of olive oil.
Chilli jam: add chopped chillies and red peppers to a food processer and pulse until finely chopped (you can also do this by hand). Add sugar and vinegar (white wine vinegar or cider vinegar work well) to a pan along with the chilli and pepper mix and crushed garlic. Heat for about an hour, or until sticky and jam like. Cool, place in a sterilised jar and store in the fridge.
Get cooking up some delicious family dinners with chef Chris Baber's easy ideas, all with a little help from our Cook with M&S shortcut ingredients