Greggs Vegan Sausage, Bean and CheeZe Melt returns to stores

Author: Maria Chiorando

Read Time:   |  3rd February 2023

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Greggs vegan version of its popular pastry was removed for three months to make way for the eatery's festive bake


Greggs has announced its Vegan Sausage, Bean and CheeZe Melt has returned to shops nationwide from today (February 2) following a brief hiatus.

The popular vegan bake was removed from stores in November for three months, to make way for its meat-free festive bake.

However, following the conclusion of the festive season, the melt is reclaiming its spot on the high street bakery’s shelves.

The bake, which is priced from £1.90, was created to mirror the chain’s existing fan favourite the Sausage, Bean and Cheese Melt – but without the animal products.

It boasts layers of puff pastry stuffed with vegan sausage, baked beans, and grated original and mozzarella flavour dairy-free cheese.

Greggs vegan offerings

Greggs, which boasts some 2,200 outlets across the UK, debuted its first vegan option – a meatless version of its popular Greggs sausage roll – in January 2019.

Revamping its flagship product to make a meat-free version made the chain popular among plant-based diners.

Now the return of the melt means it rejoins the roll, as well as a new range of plant-based options which launched last month at the chain bakery.

These include its Vegan Southern Fried Chicken-Free Baguette, Vegan Chicken-Free Goujons, Vegan Chicken-Free Cajun Roll and Warm Winter Vegetable Soup.

They joined its existing vegan offering, which includes the Glazed Ring Doughnut, Sweet Potato and Onion Bhaji Rice Box, Southern Fried Potato Wedges, Vegan Sausage Breakfast Roll and Hash Browns.

The Vegan Sausage, Bean and CheeZe Melt is now available in all Greggs shops across the UK, and can also be ordered via Click + Collect through the Greggs App, and for delivery via Just Eat.

Don’t make a trip to your local store without first checking out all of Greggs vegan options

Written by

Maria Chiorando

Maria is an editor and journalist. Her work has been published by the Huffington Post, the Guardian, TechnoBuffalo, Plant Based News, and Kent on Sunday among other national and regional titles.

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