How many of you lot took part in Veganuary? Ok, now how many of you have stuck to your guns ever since? Woohoo! That’s awesome. Whether you’re avoiding animal products full time or have massively cut down, today’s meat-free motivation comes courtesy of Biff’s at Brewdog, Dalston.
Dishing out their jackfruit based vegan burgers seven days a week, we’d particularly recommend combining a visit with a visit to the Rio Cinema, just up the road. Dream meat-free Monday, amirite??
Just like the other Brewdog locations, this joint has a bar/pub vibe with neon lights, cosy booths and super friendly staff who will pour you a few tasty testers before selecting your pint (they have 25 taps of craft beer to choose from!)
Biff’s menu is split into the following sections – wings, filthy fries, sharing boards, plates & sides and of course, THOSE burgers. Portions are decent so if you fancy trying a good selection, we’d recommend sharing a burger – our fave being ‘The Father Jack’ with smokey ‘bacun’ jam, jackfruit patty, bourbon BBQ sauce, smoked ‘cheeze’, iceberg lettuce and beer battered onion rings. Everything on the menu is 100% vegan – so perhaps you’re thinking, how do you make a wing, vegan. Good question. The ‘meat’ is crispy jackfruit (what else!) and the ‘bone’ is made from sugarcane – clever aye? You can get them in portions of 2, 3 or 4 and you can mix and max flavours including ‘Soyz in the Hood’ (with a ginger and garlic soy glaze) and ‘The Buff’ with buffalo hot sauce, blue cheeze sauce and spring onion. A side of filthy fries is a must to accompany your burger and the Italia 90 is a good bet if you’re a fan of parmesan shavings, truffle oil, oregano salt and gnarly bacun – which quite frankly, who isn’t?
Keep some space for dessert – during our visit they had a special cashew based American style cheesecake topped with berries which really hit the spot.
Even if you’ve been before, it’s worth heading down regularly to check out the monthly special. For the whole of March you’ll find their new vegan ‘Jacksu Sando’ – panko-dipped Crispy Fried Jackfruit cutlet, creamy tonkatsu sauce, tempura broccoli, and a zingy sesame and mirin slaw with cabbage and apple, all served sandwich-style in vegan brioche.
