Starbucks launches five new plant-based items for Veganuary – including No’Beef and Red Onion Focaccia

Author: Maria Chiorando

Read Time:   |  3rd January 2023

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The Starbucks No’Beef and Red Onion Focaccia is joined by a plant-based banana muffin, breakfast wrap and Caramelised Macadamia Oat Latte


Starbucks is launching a new vegan menu in its UK outlets in time for Veganuary.

The new plant-based options, which hit outlets from January 5 and are aimed at tempting Veganuary participants away from other vegan restaurants and straight into its cafes, include a new plant-based hot drink as well as savoury and sweet food options.

Crafted to match oat dairy alternative with Starbucks Signature Espresso Roast, the new Caramelised Macadamia Oat Latte is totally plant-based.

Meanwhile, food options include a breakfast wrap, lunch foccacia, and two bakes.

Starbucks is launching a vegan banana muffin (pictured) in its UK outlets from January 5

Starbucks is launching a vegan banana muffin (pictured) in its UK outlets from January 5


Vegan No’Beef and Red Onion Focaccia and more

The new Caramelised Macadamia Oat Latte is described as featuring ‘a rich and nutty flavour… enhanced with subtle buttery macadamia and caramel notes’.

Meanwhile, the Plant-Based Breakfast Wrap offer Starbucks’ take on the full English vegan breakfast experience.

It boasts a smoky bean filling, tofu scramble, Lincolnshire style plant-based sausage coins and spinach, all enveloped in a soft tortilla wrap.

For lunch, the coffee chain suggests trying its new No’Beef and Red Onion Focaccia.

Created in collaboration with The Vegetarian Butcher, it features an ‘aromatic rosemary flavoured focaccia packed with succulent soya beef style strips, paired with sharp pickled red onions and a plant-based mayo sauce’.

Finally, for those looking for something sweet, the new plant-based Raspberry & Almond Mini Loaf and Banana Caramel Muffin may hit the spot.

Are you trying Veganuary this year? Why not try some of our 31 easy Veganuary recipes to make dinnertime more interesting this January

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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