HECK Nabs PETA Vegan Food Award for New Mushroom Sausage

HECK Nabs PETA Vegan Food Award for New Mushroom Sausage

North Yorkshire – As more than 1 million households in the UK are now vegan or vegetarian, PETA is recognising the latest and tastiest offerings that are making it easier than ever to make the switch with its ninth annual Vegan Food Awards.

Nabbing the award for Best Vegan Sausage is North Yorkshire–based company HECK for its new vegan breakfast sausages, made with meaty mushrooms, oven-roasted tomatoes, and herbs. The family-run business’s growing plant-based range also includes the Ultimate Vegan Burger and Vegfurter hot dogs – available at supermarkets nationwide.

McDonald’s won Best Vegan Burger for its protein-packed McPlant, and Burger King took home the Launch of the Year award for its crispy Vegan Royale. Both are sure to introduce new audiences to vegan food. Other winners include Alexis Gauthier’s vegan restaurant 123V, which nabbed Best Vegan Sushi, and VFC – a start-up founded by Veganuary’s Matthew Glover – which took the prize for Best Vegan Chicken, an award that went to KFC last year. For the full list of winners, click here.

“Vegan picks are so popular, they’re landing on the menus of the biggest chains and flying off the shelves of every supermarket,” says PETA Director of Vegan Corporate Projects Dawn Carr. “HECK is making it easier than ever for North Yorkshire locals and people nationwide to go vegan by offering satisfying savoury vegan sausages.”

Each person who goes vegan spares nearly 200 animals every year daily suffering and a terrifying death. Eating vegan also slashes greenhouse-gas emissions and lowers a person’s risk of developing heart disease and cancer.

PETA – whose motto reads, in part, that “animals are not ours to eat” – opposes speciesism, a human-supremacist worldview. High-resolution images of the winners are available here. For more information, please visit PETA.org.uk or follow the group on Facebook, Twitter, or Instagram.


Jennifer White +44 (0) 20 7837 6327; [email protected]