AS SOMEONE who has an unhealthy love of cheese and a penchant for poached eggs on a Sunday, I have so far been reluctant to sacrifice it all for a plant-based diet.

The benefits of going vegan - ethically, environmentally and for our health - have become well-publicised, with rapid movement in the food and drink industry to cater to growing demand.

A record 400,000 people worldwide signed up to Veganuary this year, trying to go vegan for at least the first month of the year, which was a massive increase from 250,000 in 2019.

It makes sense, then, that restaurants are offering more options specifically for those who do not eat animal products.

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Among them is BrewDog, the Scottish-born chain best-known for its craft beer.

The menu looks at first glance to be meat-heavy, with a range of burgers, chicken wings and hotdogs for carnivores to feast on.

However, according to its website, more than half of dishes on the menu are now vegetarian or vegan, and 95 per cent of the beers are also suitable for vegans.

Mondays are the best day to try it out - whether you’re already a convert or just dipping a toe into the world of tofu and tapioca - because all vegan and veggie dishes are 2-4-1.

Dishes include a ‘beyond meat’ burger (£11.50) with vegan gouda cheese, roasted peppers and a beetroot brioche bun; and battered cauliflower ‘wings’, with hot sauce and a vegan mayonnaise dip (£9.50 for a regular-sized portion).

We visited the Oxford branch in Cowley Road to sample the new range, which launched last month.

Temple of Seitan is a London restaurant offering 'vegan fast food', and BrewDog is now offering their signature wings and burgers.

I had no idea what seitan was, but Google tells me it is a meat substitute made from hydrated gluten. Yummy.

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Dubious, we ordered 'Chick'n wings' (£9.50 for a regular portion) and a barbecue burger (£11).

My mouth wasn't exactly watering for its arrival, but about 20 minutes later, my doubts became a distant memory.

The range is pitched as 'vegan junk food' and it did feel indulgent as I devoured the deliciously syrupy and fiery hot sauce.

I had been expecting it to be bland, but this was anything but.

The 'meat' itself surprised me - it was not as juicy as chicken, but it had layers and a tougher texture that I would liken to ribs.

I would have enjoyed it more with a thicker and crunchier batter, but it was tasty considering there were no eggs in there.

The burger was a tower of beetroot brioche, crispy kale, tomato chutney and houmous, and a fat 'steak' of seitan.

It also packed impressive flavour into each mouthful, but I found it a little dry compared to the wings.

I ruined the vegan feast with a positively non-vegan side of macaroni cheese, but make no apologies - it was heaven.

I'm not quite convinced yet, but if this is the way vegan food is heading, I could be persuaded.