From crispy carrot ‘pastrami’ to wicked-meated barbecued ‘shrooms and Sourdough Pizza, the new ‘Wicked Kitchen’ range is aimed at encouraging people to eat more veg.
With Veganuary well underway, and ideas such as Meat Free Mondays gaining more momentum, plant-based eating is definitely becoming more mainstream.
Tesco has partnered with American chef and self-proclaimed ‘plant pusher’ Derek Sarno to create Wicked Kitchen – a line of products that ‘celebrate everything that’s tasty about plants’.
Derek said: “When I first arrived in Britain from America I was hugely surprised at how little choice there was for vegans and those considering a lifestyle change.
“For too long, vegans have been overlooked, with many offerings that are available seemingly created to appease rather than truly please.
“Wicked Kitchen plans to change all that.”
In the last year alone Tesco says demand for chilled vegetarian ready meals and meat substitutes has soared by 25 per cent.
The Wicked Kitchen range includes 11 ready meals and nine food-to-go options and are for sale in Tesco’s 600 stores nationwide.
Here’s what’s on offer
Take a closer look at Tesco’s new vegan dishes:
Caponata sourdough pizza
Wood-fired sourdough, aubergine and caper caponata and a pop of zingy salsa verde.
BBQ mushroom sourdough pizza
Pulled king oyster mushrooms and spice on wood-fired hand-stretched sourdough.
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Carrot pastrami-spiced wrap
Beetroot tortilla wrap power-packed with crisp, punchy carrot and a vibrant vegetable mix.
Sweet potato pakora wrap
Sweet potato pakora, fire-roasted red pepper, crispy carrot and creamy Sriracha vegan mayonnaise in a tortilla wrap.
Spicy frijoles wrap
Spicy beans, slow-braised shredded Eryngii mushrooms, crunchy veg and fiery salsa.
Smashin’ pumpkin falafel sandwich
Not your ordinary pumpkin falafel – dressed with punchy vegan harissa mayonnaise, crunchy vegetables and roasted red pepper hummus on tomato bread.
Rainbow curry bowl
Colourful curried pulses with fiery sweet potato, onion bhajis, fragrant mango and a cool minty dressing. This one’s gluten free.
Wicked teriyaki noodles
Teriyaki-style noodles with press-roasted cluster mushrooms, sweet ‘n’ savoury glaze, Asian-style vegetables and tangy lime to finish.
Pulled king Eryngii mushrooms roasted in a blend of Mexican-inspired spices and jalapeños.
Nana’s mushroom bolognese
Slow-braised meaty eryngii mushrooms and vegetable linguine in a legendary secret sauce from Derek’s grandmother’s recipe.
BBQ beans and mash
Three bean combo on roasted butternut squash and sweet potato mash with mesquite-inspired BBQ sauce.
BBQ butternut mac
A comforting creamy blend of butternut squash, BBQ roasted mushrooms and macaroni.
Gunpowder potato chana masala
Chickpea & beetroot chana masala, gunpowder spiced new potatoes, spring greens and fragrant saffron rice.
Veggie pasta amazeballs
Charred courgette and aubergine, whole grain balls with fire-roasted red pepper sauce and strozzapreti pasta.