Veganuary at Bill’s - Lively, fresh and funky vegan dishes
![Vegan Duck Salad at Bill's](https://www.sussexexpress.co.uk/webimg/legacy_oak_111188016.jpg?crop=3:2,smart&width=640&quality=65&enable=upscale)
![Vegan Duck Salad at Bill's](/img/placeholder.png)
In Brighton, and all over Blighty, vegan activists, high street pastry purveyors and mega-mouth media commentators, have helped to contribute to discussions on the pros and cons of a plant-based diet.
The exponential rise of vegan dishes in supermarkets and restaurants has been topped by Veganuary (although I’m not entirely sure that scans) a month-long charity drive to encourage more people to try some vegan victuals.
Advertisement
Hide AdAdvertisement
Hide AdSussex success story Bill’s has always had a reputation for super-fresh produce (founder Bill Collison began his career as a greengrocer in Lewes) and seems a good place to start. The restaurant group has launched its own Veganuary menu and a range of vegan dishes which will be a permanent fixture on the menu.
![Aubergine, lentil and chick pea dhal](https://www.sussexexpress.co.uk/webimg/legacy_oak_111169996.jpg?crop=3:2,smart&width=640&quality=65)
![Aubergine, lentil and chick pea dhal](/img/placeholder.png)
The Veganuary set menu at Bill’s is available Monday to Friday until 7pm and is good value at two courses for £11.95 or three courses for £14.95.
The excellent starter of vegan duck salad falls very much into the category of the wonders of modern food science and providing something with a meat-like texture rather than a bean or vegetable alternative.
The ‘duck’ in question is made from seitan, a vegan protein which has a firm texture which makes it an ideal substitute for existing meat and fish recipes.
Advertisement
Hide AdAdvertisement
Hide AdIn this case it takes on a strong Peking Duck style-marinade and is a lively fresh dish, with chunks of cucumber providing welcome relief to rings of fiery red chilli.
![Coconut ice cream with mango sauce and coconut flakes](https://www.sussexexpress.co.uk/webimg/legacy_oak_111188036.jpg?crop=3:2,smart&width=640&quality=65)
![Coconut ice cream with mango sauce and coconut flakes](/img/placeholder.png)
The pick of the main courses was a nicely-spiced aubergine, lentil and chick pea dhal which eschewed a meat or fish substitute in favour of a well-balanced combination of beautiful fresh veg and herbs, including some lush cherry toms and fresh coriander.
A simple pudding of coconut ice cream with mango sauce and coconut flakes was a fair end to the three course menu which Bill’s have pitched as ‘accessible and affordable’.
Obviously in 2019 few Brightonians and Hoverians would be shocked at a couple of plates of meat and diary-free food, but their relative familiarity will give them wider appeal to wavering carnivores and those looking to reduce the amount of meat in their diets.
By Steve Holloway