One of Glasgow's popular vegan spots is now offering a brunch menu.

Glasgow’s Durty Vegan Burger Club (DVBC) have recently announced they’ll be offering brunch to takeaway as they launch their Durty Vegan Brunch Club.

Ideal for those following a plant based diet or keen to cut down on meat, the Durty Vegan Brunch Club has a range of meat-free breakfast boxes that are perfect as a weekend treat.

Located in what was The Cran cafe and restaurant in Finnieston, the DVBC have a plant-based menu that offers all you’d expect from a fast food joint but with none of the meat.

The brainchild of Glasgow’s notorious Mad Chef, Danny McLaren, this popular funky eatery really does break the stereotype of vegan food, with their notorious vegan big mac – the v mac – a sell out success a few years ago.

The brunch club idea has been a work in progress for many years for Danny and it’s set to go live from 11am on Saturday 16 January.

What’s on the menu?

The team said that the food is: “a gluttonous libation of vegan brunch dishes, including both sweet and savoury options, all served in recyclable containers and with ecological disposable cutlery.

“The herbivore highlights are expansive, and if you’re quite indecisive we would recommend the peanut butter and
banana waffles, made with peanut butter and vegan Oreo spread, Oreos, banana, maple syrup and handmade vegan waffles).”

There’s also the The Hot Box, which includes vegan black pudding, fresh kale, kimchi, cheese sauce, Sriracha dip and vegan handmade waffles.

Other savoury options include the Louisiana Fried Chi**en – fried Chi**en, BBQ beans, hash browns, handmade vegan waffles, BBQ sauce, golden syrup and chives.

For those with more of a sweet tooth, try the Berry Blast, which is a mix of chocolate dairy free ice cream, fresh strawberries, raspberry syrup, whipped cream and handmade vegan waffles.

To find out more about the Durty Vegan Brunch Club, visit the DVBC social media.

The Brunch Club menu is available on Saturday and Sunday from 11 am-4 pm and the full DVBC menu is available from 12pm – 9pm Thursdays – Sunday.

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Rosalind Erskine

Known for cake making, experimental jam recipes, Champagne and gin drinking (and the inability to cook Gnocchi), Rosalind writes for The Scotsman on all things food and drink related.

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