Plant-powered hunny or not, we’ve discovered 5 vegan menus you need to try in the capital this week. From Vietnamese spring rolls to tofu fish and chips, go forth and bask in these ludicrously delicious plant-powered delights:

1. For Asian Dishes: Foley’s 

What: For the month of January, Foley’s has launched two meat-free menus based on seasonal British ingredients prepared with Asian inspired techniques. Designed by Ferdinand “Budgie” Montoya, the veggie and vegan menus includes new dishes, as well as existing vegetarian and vegan favourites from Foley’s menu.

The Menu: The vegan menu features snacks and small plates such as smashed cucumber with black vinegar, sesame and chilli oil; grilled cauliflower with curry vinaigrette and red pepper jam; and celeriac bang bang noodles in a fermented tomato broth. Dig into larger plates of spicy shiitake mushroom and tofu hot pot with jasmine rice; charred king January cabbage with tamari, coriander pesto and peanuts; and whole baked broccoli coated in Neri goma ‘sesame’ dressing and crispy garlic.

Where: 23 Foley St, Fitzrovia, London W1W 6DU

2. For Modern French Dishes: Aubaine 

What: Aubaine have created a menu full of vegan bites demonstrating the diversity of vegetables, fruits and whole grains. The new plant-based menu has been designed by the kitchen team and offers nine new recipes spanning three courses.

The Menu: Expect contemporary twists on French classics, such as beetroot and green apple tartare with avocado, and mushroom bourguignon with carrot bacon, alongside modern creations such as roasted cauliflower steak with turmeric, smoked paprika and pomegranate. The vegan desserts includes raw 70% dark Peruvian organic chocolate with delicate mandarin and raspberries, and a polenta and poached plum cake.

Where: Locations here

3. For Your 5-a-Day: The Kitty Hawk 

What: The Kitty Hawk, an all-day haven for casual dining in the city have curated a three course menu giving tasty plant-based produce the limelight. The menu features two starter dishes, two main courses plus a fresh dessert and a non-alcoholic cocktail.

The Menu: Kicking off the plant-powered banquet is the roasted heritage beets with horseradish foam and oat crumble, followed by maple soya pannacotta accompanied by toasted gingerbread wafers and mustard frills. Main courses include grilled cauliflower steak with lightly seasoned sautéed spinach and kale, plus the seasonal roasted baby squash with wild mushrooms, golden enoki and chilli. To finish: pineapple carpaccio with lemon sorbet.

Where: 11, 13, 14 South Place, London EC2M 7EB

4. For Reinterpreted Classics: Harvey Nichols

What: For the first time ever, Harvey Nichols has rolled out a vegan-only menu using seasonal plant-based ingredients. Available for this month only, the new vegan menu showcases an array of quality vegan friendly ingredients and offers everyone the choice between two starters, two mains and two desserts.

The Menu: Available as the Fifth Floor Cafe at Harvey Nichols, choose from dishes including a coconut and pumpkin soup to start, followed by a vegan take on the classic fish and chips made with battered tofu-wrapped in seaweed, served with minted peas and tartar sauce. For something sweet, choose from chocolate cremeux with blood orange sorbet and hazelnut praline or creamy coconut rice condé with mango sorbet and coconut foam.

Where: 109-125 Knightsbridge, Belgravia, London SW1X 7RJ

5. For Vietnamese: Pho 

What: If Vietnamese cuisine was our religion, Pho would be our church. The kitchen team have been banging out vegan soups, curries and summer rolls long before everyone jumped on the Veganuary hype. And the menu isn’t just limited to a few dishes, there’s ruddy loads of them.

The Menu: We say, order a portion of the Gỏi cuốn – fresh rice paper summer rolls with herbs, vermicelli and pickle, served with a choice of soy ginger or peanut sauce, and the Savoury Vietnamese crispy crepe with rice papers and herbs is also spot on. Vegan mains come in the form of wok fried noodles with tofu and mushroom; Vietnamese salad with Asian herbs, peppers and a chilli ginger dressing, and for a fiery kick – the hot and spicy enoki, shiitake and button mushrooms noodle soup with pak choi. And there’s banana fritters for dessert. Glorious.

(FYI – the nice people at Pho are currently running a competition where you can win free pho for LIFE. Sod the EuroMillions, get involved here.)

Where: Locations here