#bayoubar

Bayou Bar, launched by the team behind Soho Vegan Market, have added a new burger to their menu and it’s really rather delicious. Tucked away inside Tooting’s bustling Broadway Market, Bayou Bar is a new addition to the plentiful mixture of stalls. Thirsty and hot from a long journey we cooled down with some ice cold Old Jamaica Ginger Beer and eagerly anticipated our burgers.

Bayou Bar’s Moving Mountain’s 100% plant based burger is made from antioxidant-rich coconut oil, beetroot juice, plant-proteins and mushrooms that give a succulent texture akin to the bite of meat. Loaded with herbs, spices and packed with Vitamin B12 for extra nutrients you’ll definitely enjoy this juicy and tasty alternative to the British Beef Burger. The vegan brioche bun comes with a vegan mayo creole, remoulade with Cajun seasoning, pickles, onion and Violife vegan cheddar cheese. Voila Vegans! We ordered two sides of Cajun fries and a house salad and these complimented the burger really well. The colourful mixture of roasted squash, charred corn and guacamole all went down a treat.

The increase of meat alternatives has paved the way for vegan burgers to come onto the scene by force, with restaurants and supermarkets offering lots more choice. So, it’s not surprising that innovative vegan burgers, made from plant-based proteins are giving vegans and meat eaters who want to diversify their diets something tasty and mouth-watering to feast on.

Consumers are becoming increasingly aware of what they eat and as a result, are making more conscious decisions, not only for themselves but for the world around them. This has fuelled a demand for new vegan food trends, ingredients and original recipes. As plant-based eating continues to rise, consumers are looking for ways to eat healthier and reduce their environmental footprints. Unlike veggie burgers, which long had a mediocre reputation, the new proteins are designed to look and taste like meat and to appeal to meat eaters as well as vegans and vegetarians.

Major fast-food chains and food makers are paying attention to the trend and figuring out ways to add the meatless, but meat-like, proteins to their menus. Competition in plant-based alternatives is expected to get more intense as other food players jump in. The meatless burger mega trend has clearly obtained a foothold. Everyone is paying attention to it, not just us.