Having launched in Liverpool city centre in November, creating 30 jobs, Tapas Revolution is now expanding its menu to cater for vegan and vegetarian diners. Tony McDonough reports

We strongly associate tapas with meat dishes – pork, beef, chicken – but one of Liverpool’s newest restaurants has unveiled its first vegan and vegetarian menu.

Tapas Revolution opened its doors in the former La Tasca site in Queen Square in the city centre in November, creating 30 jobs. Offering an all-day dining experience, the 130-seater venue will also features a 100-seat terrace.

Now its new vegan and vegetarian menu will offers a selection of breads, nibbles, tapas dishes, large plates and desserts, available with two courses for £25 and three courses for £30. Both come with a glass of Kingscote English Sparkling Wine.

Having recently opened in Liverpool’s Queen Square, Tapas Revolution has become a firm favourite for its authentic Spanish dishes. To mark Veganuary, and as many people opt for meat free alternatives, the restaurant has created new vegan and vegetarian dishes.

All bread and nibbles items are vegan including the tabla de pan (selection of breads) with truffle alioli, extra virgin olive oil and aged balsamic, Spanish olives from Seville, toasted ciabatta with olive tapenade, fried almonds, garlic mushrooms and escalivada; a traditional dish of smoky grilled vegetables, and padron peppers from Galicia topped with Maldon sea salt and cider reduction.

When it comes to the vegan small plates, Tapas Revolution has created croquetas de setas with mushroom béchamel rolled in breadcrumbs and deep-fried served with truffle alioli, albondigas en salsa made up of beetroot, oat and lentil ‘meatballs’ served in a rich tomato and vegetable sofrito sauce.

There’s also vegetarian ensalada de tomates with pickled red onion topped with goats’ cheese and a herb and olive oil dressing, and berenjenas fritas; crispy fried aubergine strips with a rosemary spiced honey and fresh coriander.

Larger plates are made up of two vegan dishes; piquillos rellenos – roasted piquillo peppers filled with garlic mushrooms, fried potatoes, crispy artichoke, olive salsa and baby rocket and the calabaza asada – roasted butternut squash with braised chickpeas, spinach, garlic, mushrooms, peppers and almonds.

For those reducing their meat intake but opting for pescatarian dishes there are also several fish dishes including a delicious seabass con patatas, a fillet of sea bass with new potatoes, chorizo, baby spinach, capers and cider sauce.

Omar Allibhoy, Tapas Revolution’s Executive chef, said: “We’ve been expanding our vegetarian options for quite some time, and we’re really excited to launch our new menu this month.

“January is the perfect time for giving Veganuary a go, or simply opting for more meat free alternatives and these dishes have been created so that they’re bursting with flavour.”