Tapas Revolution has unveiled its first vegan and vegetarian menu with a selection of breads, nibbles, tapas dishes, large plates and desserts now available with two courses £25 and three courses £30; both come with a glass of Kingscote English Sparkling Wine.
Having recently opened in Liverpool’s Queen Square, Tapas Revolution has become a firm favourite for its authentic Spanish dishes.
To mark Veganuary, and as many people opt for meat free alternatives, the restaurant has created new vegan and vegetarian dishes.
All bread and nibbles items are vegan including the Tabla De Pan (selection of breads) with truffle alioli, extra virgin olive oil and aged balsamic, Spanish olives from Seville and padron peppers from Galicia topped with Maldon sea salt and cider reduction.
When it comes to the vegan small plates, Tapas Revolution has created Croquetas De Setas with mushroom béchamel rolled in breadcrumbs and deep-fried served with truffle alioli, Albondigas En Salsa made up of beetroot, oat and lentil ‘meatballs’ served in a rich tomato and vegetable sofrito sauce.
There’s also vegetarian Ensalada De Tomates with pickled red onion topped with goats’ cheese and a herb and olive oil dressing, and Berenjenas Fritas; crispy fried aubergine strips with a rosemary spiced honey and fresh coriander.
Larger plates are made up of two vegan dishes; Piquillos Rellenos – roasted piquillo peppers filled with garlic mushrooms, fried potatoes, crispy artichoke, olive salsa and baby rocket and the Calabaza Asada – roasted butternut squash with braised chickpeas, spinach, garlic, mushrooms, peppers and almonds.
For those reducing their meat intake but opting for pescatarian dishes there are also several fish dishes including a delicious Seabass Con Patatas, a fillet of sea bass with new potatoes, chorizo, baby spinach, capers & cider sauce.
Side dishes are all vegan including patatas bravas, Garbanzos Y Espinacas; braised chickpeas with baby spinach and spices, Guisantes; garden peas with mint, confit onion and roasted garlic and Champinones Al Ajillo; a variety of seasonal mushrooms, sautéed in garlic, white wine and parsley.
Tapas Revolution has also created a selection of desserts including vegan ice cream with a shot of Pedro Ximenez sweet sherry, and vegetarian churros tossed in cinnamon sugar and served with hot dipping chocolate, as well as baked to order chocolate fondant with a hint of orange served with clotted cream and traditional almond cake served with warm vegan vanilla ice cream and toffee sauce.
Omar Allibhoy, Tapas Revolution’s Executive Chef, said:
“We’ve been expanding our vegetarian options for quite some time, and we’re really excited to launch our new menu this month.
January is the perfect time for giving Veganuary a go, or simply opting for more meat free alternatives and these dishes have been created so that they’re bursting with flavour!”
To book a table, visit https://www.
