Top Health Clubs for Vegan Options
Everyone knows that vegan food and exercise is the key to staying in tiptop health. Gyms and health clubs have transformed their menus and are offering more vegan food than ever before. So after your workout, sit back, relax, and enjoy some well-earned, delicious treats. Here are PETA’s top picks:
Bannatyne Health Clubs
In a UK first, Bannatyne Health Club in Bury St Edmunds has opened a fully vegan fine-dining restaurant, Woodlands.
Woodlands has it all: breakfast and lunch options, luxurious à la carte menu with three courses, Champagne afternoon tea, and even vegan spa days! Restaurant delights include southern fried crispy seitan bites, Massaman curry with baby aubergine and crispy tofu, lavender panna cotta with orange and biscotti, and homemade cashew nut cheese.
Get your vegan gains on at other Bannatyne Health Clubs, which all have great vegan options, too.
David Lloyd Clubs
David Lloyd’s menu offers a large assortment of health-boosting and animal-friendly meals.
Start the day right with an energising smoothie or treat yourself to the vegan breakfast, which comes with asparagus, portobello mushroom, spinach, tomato, beans, and toasted flatbread. After your workout, indulge in the vegan burger, topped with avocado, chilli, lime, red onion, and beef tomato and served in a toasted brioche bun – the ideal motivator to get you to the gym!
Virgin Active’s spring/summer menu has 24 vegan options, with meals for kids and big kids alike. Try the super green bowl with broccoli, green beans, kale, spinach, and edamame for a health kick.
You can also create your own hot bowl with a base of rice, pasta, or noodles, topped with a choice of veggies, greens, beans, falafel, chickpea and spinach dahl, and more.
The Nu Kitchen summer menu at Nuffield Health now offers over 20 vegan options. Highlights include the smashed avocado on toasted brioche and the toasted flatbread with falafel, red pepper houmous, rocket, and beetroot couscous.
A must-try is the vegan breakfast with grilled tomato, portobello mushroom, spinach, red pepper houmous, guacamole, and a toasted brioche drizzled with sweet-chilli sauce.
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