From Britishland, (a.k.a. Vegan Nation):
Fish and chips are set to go vegan as Quorn launches an alternative made with protein derived from fungus – to help create a similar flaky texture.
The meat-free brand is set to release breaded and battered fishless fillets in March, both of which took five years to produce.
It comes just two weeks after Greggs launched a vegan sausage roll, and days after Harvester announced a new plant-based menu.
Thanks but no thanks… I’ll be sticking with cod.
And don’t get me started about vegan sausage rolls.