Think the ‘bleeding’ vegan burger about to hit Tesco shelves is a bold move? How about a brined, smoked watermelon?
The announcement this week that Tesco is to stock “bleeding” vegan burgers in UK stores was welcomed as an ingenious move by some but dismissed as a food crime by others. In the latter camp was Guardian columnist Suzanne Moore who wondered why a vegetarian feels the need to replicate animals’ body fluids.
For Americans, the only response is “you ain’t seen nothing yet.” US chefs have been experimenting with the concept of “bleeding” plant-based foods for a while. At Ducks Eatery, a brick-lined bistro in New York’s East Village, a prime example is on the menu …
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Source: Gaurdian