Burger King’s dirty vegan nuggets will be available until Sunday, November 6
(Picture: Burger King)Burger King is celebrating World Vegan Day by launching dirty vegan nuggets, to the delight of plant-based fast-food fans everywhere.
From Tuesday, November 1 until Sunday, November 6, Burger King will be serving up nuggets made with plant-based “chicken” from The Vegetarian Butcher.
What makes the nuggets “dirty” is that they’re covered in smoky barbecue sauce and topped with crispy onions.
Nugget fans can try the delicacy for £3 by redeeming a coupon on the Burger King app while ordering at the restaurant, or via click-and-collect.
The nuggets will also be available for delivery exclusively via Deliveroo.
vegans where you at
— Burger King (@BurgerKingUK) October 31, 2022
While the special edition nuggets are only available for a little under a week, Burger King also has a few other options for people who don’t eat meat. These include the plant-based Whopper, Vegan Royale, and the standard vegan nuggets.
To celebrate National Burger Day in August, Burger King gave away 10,000 plant-based and vegan burgers in a bid to persuade meat-eaters to sample their veggie and vegan options.
The burger chain revealed that 66 per cent of its customers would be reluctant to try a plant-based or vegan burger, while 51 per cent of meat-eaters said they wouldn’t try a plant-based burger even if it was free.
Burger King also plans to go 50 per cent meat free by 2030. This follows the launch of its first meat-free restaurant with a pilot takeover at the Leicester Square flagship earlier this year.
Burger King UK chief executive, Alasdair Murdoch, said in January: “Adapting to customer preferences is a key focus at Burger King – we are committed to helping our guests make good decisions about what they eat and drink and providing them with informed choices – whether through clear nutrition and allergen labelling, or by offering vegan and vegetarian options.
“The launch [of the vegan nuggets] is another positive step in reducing our carbon footprint and driving innovation in our menus in response to growing demand for meatless alternatives and products with no animal protein in the UK.”
