A Veggie Review of Burger King’s Try Number Two

Comida, Burger King, Hamburguesa

It was before the Covid lockdowns that I wrote about Burger King’s move into plant based options (see A Tale of Two Veggie Options). At the time their plant based “Rebel Whopper” was avoided by vegans and vegetarians (and even we pescatarians).  The veggie patty was cooked on the same equipment (and even alongside) the beef burgers.  It was also topped with egg based mayonnaise.  Meat eaters who had tried them found them surprisingly meat-like, but they were not for us non-meat eaters.  Burger King UK corporate bosses should have learned from the USA’s Impossible Whopper, where the cooking method even led to court cases by vegans. 

Well then Covid hit hard, and with reduced menus, Burger King pulled the item. Now with Covid restrictions being lifted, Burger King is trying again. They have recently introduced some new fully vegan options to the UK market. These are the “Vegan Royale” and Rebel Whopper, which has been rebranded the “Plant-Based Whopper.” This time they are trying to fix past mistakes. The sandwiches are being “cooked completely separate from meat, dairy and egg products to avoid cross-contamination, and has been certified by the Vegan Society.” They are also topped with the usual BK salad but with a vegan mayo.

I gave the Royale a try the other day, and the breaded plant based paddy was above average for “fake chicken” and it had a pleasing texture. The mayonnaise and iceberg didn’t add a whole lot, but did balance the sandwich. As a whole I would give it an 8 out of 10.

Now with that said, individual franchises need to think a bit more about their product. On the occasion of my purchase the employee asked in a friendly tone, “Would you like bacon on that?” Well, somethings just take time to change.



Rhubarb, Fruit, Spring, Nature, Leaves, Green, Summer

It must be a fruit – it’s in crumble and pie

Though it looks like pink celery when it grows high

And to make it grow it’s placed in the dark

And when you taste it – it’s really quite stark

But with equal measures of fruit and sugar

It sure cuts the mustard

And is really quite tasty

Especially with custard


Poetics: How to Cut a Pomegranate

Life is Like . . .

person holding box of doughnuts
jojo (sharemyfoodd) at Unsplash

“Like a box of chocolates” Forrest said

But some like baked goods instead

And if you are wise and read the label

You will know what to expect when they’re on the table

Life may be full of uncertainty and surprises

But doughnuts are one of life’s predictable prizes


“By Any Other Name”

The military are masters of nomenclature.  You do have to understand their unique world-view, however.  Back in the ‘80s, our canned rations were replaced by MREs.  In typical straight forward military-speak that was the acronym for “Meal Ready to Eat.”  It was an accurate description I guess if what you mean by “ready to eat” is that it still requires the rehydration of various freeze-dried components such as shredded potato breakfast patties, also known as Styrofoam.


Weekend Writing Prompt #211 – Nomenclature in 76 words

Garlic Mushroom Soup

We have had rain virtually every day here in East Anglia for the last month. The sky has been grey, and it has been chilly for May. So soup seemed to be on the agenda. I decided to whip-up some mushroom soup as I had the ingredients at hand, and it made a yummy, warming filler on a drizzly day.


  • Mushrooms 20-25 chestnut
  • Garlic 5-6 cloves to taste
  • Potato 170 g/ 6 oz
  • Water 1.5 litres/ 6 cups (or so)
  • Vegetable Stock Cube 1
  • Greek Yogurt 2 Tbs
  • Salt to taste


Wash and cut the potato into 1/2 inch cubes (peeled or unpeeled to taste – I leave mine unpeeled).  Remove the skins from the garlic and dice finely.  Cut the mushrooms into 1/4 inch peices.  In a pot or soup-maker place the veg and add the water.  Pring to a boil and reduce to a high simmer if using a pan, or run one cycle of soup maker (about 30 minutes).  Add the stock and cook for 10 -15 minutes longer or a 1/2 cycle of maker.  Then blitz for about 30 seconds for chunkier, or 1 minute for smooth soup.  Stir in yogurt and salt to taste – that’s it.




Northern Salad

Sliced Tomato on White Surface
Lisa at Pexels

Upon the pavement
Tomato decorated
Along with a sprig
Of salad leaf – the remains
Of midnight’s drunken kebab


There is a bit of a stereotype that there are no salads north of the River Trent, or if they do exist they are found on the pavement next to the nearest kebab stand.

Fruit of the Vine

Wine, White, Red, An Isolated, Glass

Be it a white clear,

A rose pink,

Or a deep purple red

As dark as ink

The grape has produced

Drinks deemed fine

Whether dubbed vino or wine

But as a Protestant quite fundamental

It’ll be for Concord grape juice

That I’ll settle




Free stock photo of adult, arts and crafts, boss
Mikhail Nilov at Pexels

He was a consummate gourmet

To hear him talk, that’s what you’d say

Naming combos exotic both savoury and sweet

The things mouth-watering that he would eat

There’s just one catch he does not relay

He gets it call from the take-away