IKEA UK has removed turkey from its Christmas menu and replaced it with vegan Root Vegetable Tart Tatin and plant-based mince pies.

The world’s largest furniture store has been increasing its focus on vegan food in recent years, and this festive period the retailer is turning its back on traditional festive meat.

The vegetable tart is made with flaky puff pastry and features glazed root vegetables and thyme. And the dish has all the classic festive veg including Brussels sprouts.

IKEA has been focussing on reducing its carbon footprint and becoming more environmentally friendly in recent years. 

‘Sustainable’

The company said in a press release: “As part of our commitment to supporting our customers to live healthier and more sustainable lives, we have decided to launch our first-ever ‘Meat-Free Christmas’ in our restaurants. 

“We know that Christmas Dinners are an important part of the festive season, and we really want to encourage our customers to try something new this year. Both our meat-free dishes are packed full of flavour, to showcase how more sustainable options can be just as tasty.”

The new meal will cost £5 for the lunchtime offer and launches on November 4.

Vegan drive

IKEA has been increasing its vegan offering around the world, and half of all hot meals served on site are now vegan or vegetarian. 

The company recently launched its Mr. Whippy-style vegan soft serve ice cream in Edinburgh.

The IKEA store at Straiton installed a vegan ice cream vending machine, which dispenses plant-based strawberry ice cream for just 50p.

And this month the store launched a vegan cheeseburger after tasting success with its plant-based meatballs and hot dogs.

Canadian customers can now enjoy the VÄXT Burger, which includes a vegan bun with lettuce, tomato, red onion, and egg-free mayo with an optional serving of dairy-free cheese.

• Read: You can now get vegan Mr Whippy ice cream at IKEA

What do you think of IKEA’s vegan offering? Share your thoughts in the comments section below!

Oli Gross

Oli’s career and personal ethical values both help shape his reporting of the diverse world of veganism. His background is in local newspaper and magazine journalism, and his work has included reporting court cases, celebrity interviews, business analysis, food and drink features and government legislation.

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