Veggie
The Veggie collection at Epicerie Corner brings together 52 plant-based and vegan products across two broad categories — plant milk drinks (Bio Village and Bjorg in almond, soy, oat, rice, spelt and hazelnut formats, 1L and miniature cartons) and plant-based food alternatives (Happyvore, Herta Le Bon Végétal, Fleury Michon, Sojasun, gluten-free pizza dough, wheat and spinach patties, and Nutella Plant-Based). The collection covers the complete plant-based kitchen from breakfast drinks through to plant-based charcuterie, grilling and cooking formats.
Plant Milk Drinks
Bio Village (E.Leclerc organic own-brand) contributes organic certified plant milks in almond (without added sugar 1L; intense almond 1L), soy (natural 1L; UHT natural 1L; vanilla 1L; chocolate soy 1L; soy with calcium 1L), oat (1L), rice (1L) and spelt (1L) formats. Bjorg (a French organic brand in the Ecotone group) mirrors this range: almond milk (1L; 3 × 20cl miniature; almond-calcium 1L; sugar-free 1L), oat (calcium 1L; cocoa 1L; sugar-free 1L), rice 1L, spelt 1L, hazelnut 1L, soy (sweetness and calcium 1L; vanilla-calcium 1L). Bjorg Yes to Veg Organic Drink 1L is Bjorg's blended plant drink mixing oat and rice bases. The plant milk category now covers five main grain/nut bases: almond (Prunus dulcis, 2–4% nut in the drink, low protein, mild sweet flavour); oat (Avena sativa, higher carbohydrate than other plant milks, natural beta-glucan from oats survives processing; closest to dairy in coffee applications); soy (Glycine max, highest protein of all plant milks at 3–4g/100ml, complete amino acid profile); rice (Oryza sativa, lightest body, highest carbohydrate, sweet; least likely to cause allergen issues); and spelt (Triticum spelta, ancient wheat relative, mild nutty flavour, naturally contains gluten). All Bio Village and Bjorg plant drinks are certified organic (European AB label).
Happyvore — Plant-Based French Charcuterie
Happyvore is a French plant-based brand founded in 2019 in Paris, specialising in plant-based alternatives to French and Mediterranean charcuterie and grilling formats. The range at Epicerie Corner covers: Happyvore Gourmet Vegetable Chorizo 105g (smoked paprika and garlic seasoning, in the format of a cured chorizo sausage), Vegetable Chipolatas 200g (plant-based version of the thin French sausage), Vegetable Merguez 200g (spiced in the North African lamb-sausage style — harissa, cumin, fennel, paprika), Vegetable Mince 200g (haché végétal), Vegetable Balls 176g, Nuggets 210g, Breaded Supremes 180g, Breaded Sticks × 6 180g, Veggie Ham × 4 120g, and Vegetable Pepper Salami 105g. All Happyvore plant-based charcuterie products use a combination of soy protein, wheat gluten (seitan) or legume protein as the primary protein base, with added seasoning to replicate the flavour profile of the meat original. Happyvore's positioning centres on taste and texture fidelity rather than health claims.
Herta Le Bon Végétal
Herta, the French charcuterie brand (part of Nestlé), launched its Le Bon Végétal ("The Good Plant-Based") line to bring plant-based alternatives into the main chilled aisle alongside its conventional ham and sausage range. Nine products are available: Herta Le Bon Végétal Courgette Cheese Pavé 180g (a pressed plant-based burger patty with courgette and cheese, 2 per pack), Soy and Wheat Steak 150g, Soya Schnitzel Wheat 180g (a breadcrumbed escalope-style format), Vegetable Balls 200g, Grilled Soy and Wheat Bites 175g, Cheese and Soy 180g, Square Tomato Mozzarella 160g (carré végétal), Falafels 190g, and Gourmet Steak Salt and Pepper 160g. The Herta falafels (falafels) are a plant-based version of the Levantine deep-fried chickpea and herb patty — baked or pan-fried. Herta's Le Bon Végétal brand uses soy protein and wheat gluten as the main structural bases.
Fleury Michon Légumineuses Slices
Fleury Michon Chickpea Slices × 4 120g, Coral Lentil Slices × 4 120g, and White Bean Slices × 4 120g: Fleury Michon (founded 1905, Pouzauges, Vendée — one of France's oldest charcuterie houses) created these plant-based deli slices from whole French chickpeas, coral lentils and white beans respectively. The chickpea slices contain 19.6% whole French chickpeas bound with egg white powder and rapeseed oil — they are not fully vegan (egg white) but are dairy-free and suitable for vegetarians. The sliced, packaged format replicates the convenience of deli ham slices. The use of specific French-grown pulses is a brand differentiator against imported soy-only alternatives.
Other Products
Sojasun Minced Meat 100% Vegetable 240g (haché 100% végétal): Sojasun, founded 1980 in Créhen (Brittany), is one of France's specialist soy protein food producers. The minced product uses dehydrated soy protein as its main ingredient. Everyday Gluten Free Pizza Dough 260g (from the Chaque Jour Sans Gluten / "Every Day Gluten Free" range): a pre-made gluten-free pizza dough using a blend of alternative flours (rice, corn, tapioca). Vegetarian Steak 2 × 100g (water + dehydrated soy protein 21% + vegetables 15%): an entry-level plant-based steak format. Wheat, Spinach and Cheese Patties 2 × 100g (galettes de blé, épinard, fromage): a grain-based patty containing spinach, wheat protein and Emmental. Gourmet Tomato Mozzarella Veggie Breaded 2 × 90g: a Nat&Vie (Leclerc own-brand) breaded format with tomato and mozzarella filling. Nutella Plant-Based 350g: launched in 2022 by Ferrero, this dairy-free version replaces the skimmed milk powder in the original Nutella formula with almond paste, while retaining the same hazelnuts-and-cocoa base. It carries a vegan certification and is suitable for consumers avoiding dairy.
For plant-based chilled desserts, see Vegetal Desserts. For dairy milk and cream, see Whole Milk. For snacks and aperitifs, see Snack.
Veggie FAQs
What is the difference between soy, oat, almond and rice milk for cooking and coffee, and which is the most effective dairy substitute?
Each plant milk has different fat, protein and carbohydrate profiles that determine how it behaves in heat and in coffee. Soy milk is the closest to dairy in protein content (3–4g/100ml, complete amino acid profile) and is the most stable when heated — it does not separate in hot coffee as readily as other plant milks, and it can form a foam for lattes with a steam wand. For cooking sauces and gratins, soy milk behaves most like semi-skimmed dairy milk. Oat milk has the highest carbohydrate content of the four and a natural creaminess from dissolved oat starch (beta-glucan), making it popular for flat whites and cappuccinos — oat milk barista editions foam well and hold structure without splitting. For sweet baking it works similarly to dairy. It contains gluten (spelt and oat) and is not suitable for coeliac disease. Almond milk (typically 2–4% almond) is very low in protein and fat in commercial form, which makes it thin-textured and prone to separating in hot coffee; it suits cold applications (cereals, smoothies, cold desserts) better than hot ones. For baking, it adds mild sweetness. Rice milk is the most hypoallergenic (no nut, soy or gluten) — a useful choice for multiple food intolerances — but is the thinnest-bodied and highest-glycaemic-index of the main plant milks. It does not foam and can make sauces watery without additional thickening. Hazelnut milk and spelt milk are more niche; hazelnut has a distinctive roasted nut flavour that suits chocolate preparations and coffee; spelt has a mild wheaty flavour and contains gluten. For cooking as a direct dairy substitute, soy milk performs most consistently across applications; for coffee steaming, oat is currently preferred by the majority of professional baristas.
Veggie
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More About Veggie
The Veggie collection at Epicerie Corner brings together 52 plant-based and vegan products across two broad categories — plant milk drinks (Bio Village and Bjorg in almond, soy, oat, rice, spelt and hazelnut formats, 1L and miniature cartons) and plant-based food alternatives (Happyvore, Herta Le Bon Végétal, Fleury Michon, Sojasun, gluten-free pizza dough, wheat and spinach patties, and Nutella Plant-Based). The collection covers the complete plant-based kitchen from breakfast drinks through to plant-based charcuterie, grilling and cooking formats.
Plant Milk Drinks
Bio Village (E.Leclerc organic own-brand) contributes organic certified plant milks in almond (without added sugar 1L; intense almond 1L), soy (natural 1L; UHT natural 1L; vanilla 1L; chocolate soy 1L; soy with calcium 1L), oat (1L), rice (1L) and spelt (1L) formats. Bjorg (a French organic brand in the Ecotone group) mirrors this range: almond milk (1L; 3 × 20cl miniature; almond-calcium 1L; sugar-free 1L), oat (calcium 1L; cocoa 1L; sugar-free 1L), rice 1L, spelt 1L, hazelnut 1L, soy (sweetness and calcium 1L; vanilla-calcium 1L). Bjorg Yes to Veg Organic Drink 1L is Bjorg's blended plant drink mixing oat and rice bases. The plant milk category now covers five main grain/nut bases: almond (Prunus dulcis, 2–4% nut in the drink, low protein, mild sweet flavour); oat (Avena sativa, higher carbohydrate than other plant milks, natural beta-glucan from oats survives processing; closest to dairy in coffee applications); soy (Glycine max, highest protein of all plant milks at 3–4g/100ml, complete amino acid profile); rice (Oryza sativa, lightest body, highest carbohydrate, sweet; least likely to cause allergen issues); and spelt (Triticum spelta, ancient wheat relative, mild nutty flavour, naturally contains gluten). All Bio Village and Bjorg plant drinks are certified organic (European AB label).
Happyvore — Plant-Based French Charcuterie
Happyvore is a French plant-based brand founded in 2019 in Paris, specialising in plant-based alternatives to French and Mediterranean charcuterie and grilling formats. The range at Epicerie Corner covers: Happyvore Gourmet Vegetable Chorizo 105g (smoked paprika and garlic seasoning, in the format of a cured chorizo sausage), Vegetable Chipolatas 200g (plant-based version of the thin French sausage), Vegetable Merguez 200g (spiced in the North African lamb-sausage style — harissa, cumin, fennel, paprika), Vegetable Mince 200g (haché végétal), Vegetable Balls 176g, Nuggets 210g, Breaded Supremes 180g, Breaded Sticks × 6 180g, Veggie Ham × 4 120g, and Vegetable Pepper Salami 105g. All Happyvore plant-based charcuterie products use a combination of soy protein, wheat gluten (seitan) or legume protein as the primary protein base, with added seasoning to replicate the flavour profile of the meat original. Happyvore's positioning centres on taste and texture fidelity rather than health claims.
Herta Le Bon Végétal
Herta, the French charcuterie brand (part of Nestlé), launched its Le Bon Végétal ("The Good Plant-Based") line to bring plant-based alternatives into the main chilled aisle alongside its conventional ham and sausage range. Nine products are available: Herta Le Bon Végétal Courgette Cheese Pavé 180g (a pressed plant-based burger patty with courgette and cheese, 2 per pack), Soy and Wheat Steak 150g, Soya Schnitzel Wheat 180g (a breadcrumbed escalope-style format), Vegetable Balls 200g, Grilled Soy and Wheat Bites 175g, Cheese and Soy 180g, Square Tomato Mozzarella 160g (carré végétal), Falafels 190g, and Gourmet Steak Salt and Pepper 160g. The Herta falafels (falafels) are a plant-based version of the Levantine deep-fried chickpea and herb patty — baked or pan-fried. Herta's Le Bon Végétal brand uses soy protein and wheat gluten as the main structural bases.
Fleury Michon Légumineuses Slices
Fleury Michon Chickpea Slices × 4 120g, Coral Lentil Slices × 4 120g, and White Bean Slices × 4 120g: Fleury Michon (founded 1905, Pouzauges, Vendée — one of France's oldest charcuterie houses) created these plant-based deli slices from whole French chickpeas, coral lentils and white beans respectively. The chickpea slices contain 19.6% whole French chickpeas bound with egg white powder and rapeseed oil — they are not fully vegan (egg white) but are dairy-free and suitable for vegetarians. The sliced, packaged format replicates the convenience of deli ham slices. The use of specific French-grown pulses is a brand differentiator against imported soy-only alternatives.
Other Products
Sojasun Minced Meat 100% Vegetable 240g (haché 100% végétal): Sojasun, founded 1980 in Créhen (Brittany), is one of France's specialist soy protein food producers. The minced product uses dehydrated soy protein as its main ingredient. Everyday Gluten Free Pizza Dough 260g (from the Chaque Jour Sans Gluten / "Every Day Gluten Free" range): a pre-made gluten-free pizza dough using a blend of alternative flours (rice, corn, tapioca). Vegetarian Steak 2 × 100g (water + dehydrated soy protein 21% + vegetables 15%): an entry-level plant-based steak format. Wheat, Spinach and Cheese Patties 2 × 100g (galettes de blé, épinard, fromage): a grain-based patty containing spinach, wheat protein and Emmental. Gourmet Tomato Mozzarella Veggie Breaded 2 × 90g: a Nat&Vie (Leclerc own-brand) breaded format with tomato and mozzarella filling. Nutella Plant-Based 350g: launched in 2022 by Ferrero, this dairy-free version replaces the skimmed milk powder in the original Nutella formula with almond paste, while retaining the same hazelnuts-and-cocoa base. It carries a vegan certification and is suitable for consumers avoiding dairy.
For plant-based chilled desserts, see Vegetal Desserts. For dairy milk and cream, see Whole Milk. For snacks and aperitifs, see Snack.
Veggie FAQs
What is the difference between soy, oat, almond and rice milk for cooking and coffee, and which is the most effective dairy substitute?
Each plant milk has different fat, protein and carbohydrate profiles that determine how it behaves in heat and in coffee. Soy milk is the closest to dairy in protein content (3–4g/100ml, complete amino acid profile) and is the most stable when heated — it does not separate in hot coffee as readily as other plant milks, and it can form a foam for lattes with a steam wand. For cooking sauces and gratins, soy milk behaves most like semi-skimmed dairy milk. Oat milk has the highest carbohydrate content of the four and a natural creaminess from dissolved oat starch (beta-glucan), making it popular for flat whites and cappuccinos — oat milk barista editions foam well and hold structure without splitting. For sweet baking it works similarly to dairy. It contains gluten (spelt and oat) and is not suitable for coeliac disease. Almond milk (typically 2–4% almond) is very low in protein and fat in commercial form, which makes it thin-textured and prone to separating in hot coffee; it suits cold applications (cereals, smoothies, cold desserts) better than hot ones. For baking, it adds mild sweetness. Rice milk is the most hypoallergenic (no nut, soy or gluten) — a useful choice for multiple food intolerances — but is the thinnest-bodied and highest-glycaemic-index of the main plant milks. It does not foam and can make sauces watery without additional thickening. Hazelnut milk and spelt milk are more niche; hazelnut has a distinctive roasted nut flavour that suits chocolate preparations and coffee; spelt has a mild wheaty flavour and contains gluten. For cooking as a direct dairy substitute, soy milk performs most consistently across applications; for coffee steaming, oat is currently preferred by the majority of professional baristas.