The Fast Food Burger That's Meat-Free But Not Necessarily Vegan-Friendly

From tastingtable.com

Since 2016, the Impossible Burger (an engineered patty that looks and tastes like real meat but contains none) has been one of the flagship plant-based meat alternatives on the market. When Burger King started offering the Impossible Whopper using these patties in 2019, the vision was clear: the classic Whopper but suitable for vegetarians and vegans. However, due to factors such as unfavourable means of product testing and a lack of designated cooking surfaces, the Impossible Burger still doesn't cut the mustard for some vegans.

Burger King's Impossible Whopper patties are cooked by default on the same broilers as beef patties. This can be seen as contamination to some strict vegans. For many, the animal testing on lab rats that Impossible Foods used to approve its products for foreign markets in 2019 also disqualifies the brand from being truly vegan.

Beef contamination of Impossible Whopper patties can also have serious consequences for those with severe alpha-gal syndrome (also known as a red meat allergy), which usually develops after bites from certain ticks. At first, Impossible Whoppers may seem suitable for sufferers of the syndrome who are advised to avoid eating animal meats, but even cooking on the same surface as beef can be enough to trigger an allergic reaction in some cases.

Veganism means different things to different people

                                                                                                           Drew Angerer/Getty Images

In 1949, then vice president of the Vegan Society, Leslie J Cross, defined veganism as "the principle of the emancipation of animals from exploitation by man" (per Plant Based News). This ideological framework aims to eliminate harm to animals in the foods we consume and products we purchase to the greatest extent possible. Therefore, vegans differ from vegetarians, who might still consume eggs or dairy. In reality, this often means making concessions in cases where animal exploitation is difficult or impossible to avoid. As a result, one vegan's definition of (and relationship with) veganism can differ from another's.

Some vegans see Burger King's beef contamination as a redundant appeal to the vegan consumer base, while others see it as better accessibility to appealing plant-based foods for the general population. Opinions online are divided, with one Reddit user explaining, "I see no reason that something cooked on a grill with animal products means it can't be vegan. This does not create demand for animal products, require the killing of animals, or have any moral inconsistencies with veganism."

Another user outlines a thought process against contamination, saying the aversion is less an ethical problem with veganism or a judgment on others but rather a personal dilemma. "For me, I would feel immoral and ... kinda grossed out with myself... for having the oils of a dead cow potentially season my food and be in my body."

Is a vegan Impossible Burger even possible?

                                                                                                     Miguel Villagran/Getty Images

Is an Impossible Whopper literally impossible for those who want a burger free of any harm to animals? If the animal testing Impossible Foods has used in the past means its meat alternatives don't align with your idea of veganism, then the Impossible Whopper would be a non-starter. However, there are certainly other fast food chains with vegetarian and vegan options for you to explore. Alternatively, using different brands of meatless ground beef to cook your own burgers at home can give you full control over what you eat.

If beef contamination from sharing a broiler is the deal-breaker for you, you can request that your Impossible patty be cooked in a microwave. In some cases, staff may be willing to clean the broiler before cooking your patty on it, but this will depend on the Burger King branch and the staff there.

Aside from burgers, it's also worth considering Burger King's fries, which are vegan by themselves but can be contaminated by sharing a fryer with non-vegan items. So, if you're a vegan stranded on a desert island, and the only source of food is a fully operational Burger King, you may be in luck — depending on your personal relationship with veganism and its goals.

https://www.tastingtable.com/2209750/impossible-fast-food-burger-cooked-on-beef-grill/

Vegan Sandwiches In LA Are Beating Meat At This Award-Winning Deli

From plantbasednews.org

Here's proof that great sandwiches do not require meat 

Vegan sandwiches in LA are giving traditional meat-filled delis serious competition, and one Highland Park spot now has the ranking to prove it.

Maciel’s Plant-Based Butcher Shop was recently named the best sandwich shop in California and the fifth best in the United States by Only In Your State. The ranking is notable for one simple reason: Maciel’s makes everything without animal products.

Eunice Reyes, known for her YouTube channel Rated V for Vegan, recently visited the Los Angeles deli to try several of its sandwiches and learn how the shop makes its plant-based meats. Reyes has built her platform around vegan food and travel, showing viewers that plant-based eating can fit into different cultures, cities, and food traditions. Her mission is not just to review restaurants, but to show how vegan food can be exciting, accessible, and rooted in real culinary experiences.

In the video, Reyes frames Maciel’s as more than a vegan novelty. The shop is not trying to serve a small niche or make food that only appeals to long-time vegans. Instead, it takes the structure of a classic deli and reworks it with seitan, tofu, jackfruit, beans, beets, and spices. The result is a menu built around sandwiches that look familiar, taste rich, and still align with the owners’ ethics.

“Most people believe the perfect sandwich requires meat,” Reyes says at the start of the video. Maciel’s, however, makes the opposite case.

A plant-based butcher built around flavour and ethics

Maciel’s Plant-Based Butcher Shop in Los Angeles has been named the best sandwich shop in California and the fifth best in the United States - Media Credit: YouTube / Rated V for Vegan

Maciel, the chef and co-owner of Maciel’s, opened the shop with her husband in 2022. She says the idea came from three priorities: animal welfare, the planet, and healthy eating.

The deli concept started while the couple lived in New York, where traditional delis are part of everyday food culture. Maciel was already making plant-based meats at home because she wanted food that still resembled meat, but matched her vegan values and nutritional goals.

“I wanted to eat something that still resembles meat, but I wanted to be vegan and also nutritious,” Maciel says.

That balance matters throughout the video. Maciel explains that the shop makes its meats in-house using ingredients such as seitan, tofu, jackfruit, beans, beets, and spices. The team also considers protein, fibre, and flavour. For Maciel, a plant-based deli should not ask people to choose between ethics and pleasure.

She says the shop was designed to be inclusive, not just for vegans. “This is not just a restaurant for vegans,” Maciel says. “Everybody’s welcome to come and to try.”

That approach runs through Reyes’ reaction to the food. She points out that many people still view plant-based meats as overly processed, but argues that the word itself is often misunderstood. Pasta, she notes, is processed too. The real question is what ingredients go into the food.

At Maciel’s, the central protein is often seitan. Reyes explains that seitan is made with vital wheat gluten, the isolated protein from wheat. Most of the starch has been washed away, leaving a high-protein base with very few carbs. At the deli, the seitan is mixed with legumes and spices, seasoned, and cooked in-house to create different textures and flavours.

The scale is also impressive. Reyes says Maciel’s uses about 750 pounds of wheat gluten and 1,200 pounds of tofu each month. That gives viewers a sense of just how much demand there is for vegan sandwiches in LA when the food is made with care.

The Californian and the smoky lead the menu

YouTube / Rated V for VeganAt Maciel’s Plant-Based Butcher Shop in Los Angeles, seitan is made in-house from wheat gluten seasoned with legumes and spices

Reyes begins her tasting with two of Maciel’s most popular sandwiches: the Californian and the smoky.

The Californian is one of the deli’s top sellers and Maciel’s own favourite. Reyes describes it as simple and fresh, but stresses that its appeal comes from the way the ingredients work together. The sandwich includes plant-based turkey, mayo, alfalfa sprouts, tomato, and avocado.

“This is so good,” Reyes says after trying it.

She notes that Maciel’s uses avocado in several menu items, which gives the sandwiches a creamy texture without making them feel heavy. The sprouts add freshness, while the turkey-style protein gives the sandwich a deli-style centre. On paper, Reyes says, it may look like a basic sandwich with sprouts, but the combination is what makes it stand out.

Next comes the smoky, another top contender. Reyes opens the sandwich to show the plant protein inside and reacts to the grilled onions, avocado, cheese, and toasted bread. The smoky has a richer profile than the Californian, with caramelized onions playing a major role.

“Oh, wow. These grilled onions make this sandwich,” Reyes says.

She also praises the bread, which is grilled until crisp. That detail matters because a good deli sandwich depends on structure as much as filling. The bread needs to hold everything together, offer contrast, and add flavour of its own. Reyes says she understands why the smoky has become one of the shop’s most popular options.

Breakfast burritos, chorizo, and a nod to Maciel’s roots

Maciel’s is not only known for deli sandwiches. Reyes also tries one of its breakfast burritos, which she orders extra grilled.

The burrito stands out because of its chorizo-style flavour. Reyes explains that one of the first proteins Maciel developed was chorizo, influenced by her Mexican background. Even though the deli menu does not lean heavily into Mexican flavours overall, the chorizo gives this breakfast option a personal connection to Maciel’s culinary roots.

Reyes says she usually likes crispy potatoes inside her burritos, and this one does not include them. Still, she wanted to try it because of the chorizo flavour. She describes the flavour as delicious and highlights how the grilled exterior improves the texture.

The burrito also shows how Maciel’s applies the same approach beyond sandwiches. The shop is not simply swapping meat for a single vegan protein. It is building a full deli and breakfast menu around plant-based ingredients that can carry different styles, textures, and cuisines.

Deli nostalgia: Pastrami, French dip, and chicken parmesan

One of the most striking items Reyes tries is the pastrami French dip. She dips the sandwich into the gravy and reacts immediately.

“Oh my gosh, that gravy tastes like Thanksgiving,” Reyes says. “This is delicious.”

The pastrami flavour also impresses her. Reyes explains that when Maciel and her husband Joe were developing the proteins, they asked non-vegan friends to taste them. Some came from Kansas City, a place closely associated with meat-heavy food culture. Reyes jokes that if those friends approved, the protein must be good.

The pastrami French dip captures one of the main themes of the video: plant-based food can keep the comfort, ritual, and nostalgia of meat-based meals without relying on animals. It gives people the dip, gravy, bread, and rich seasoning they expect from a deli sandwich, but in a vegan format.

Reyes then tries the chicken parmesan sandwich, which includes breaded plant-based chicken, marinara, cheese, and pesto. She says she has had it before and already knows it is good, but she tries it again to show another protein on the menu.

This section leads into one of Reyes’ clearest explanations of why vegan meat exists. She pushes back on the common criticism that vegans should not eat food that resembles meat.

“Just because you’re vegan doesn’t mean you didn’t like the taste of meat,” Reyes says.

She adds that she ate meat for many years because she liked the taste. For many people, the decision to go vegan is not about rejecting familiar flavours. It is about rejecting the harm tied to animal agriculture. Plant-based meats can act as a bridge, a comfort food, or simply a way to enjoy familiar textures with different ingredients.

Reyes says animal meat itself is often a blank canvas that depends on seasoning. Plant-based proteins can work the same way. With the right spices, marinades, and cooking methods, ingredients such as seitan and tofu can carry the same flavours people grew up enjoying.

The Tuscan is Reyes’ favourite

Reyes saves the Tuscan for last and makes it clear that this is the sandwich she recommends most often.

“When I tell people to come to Maciel’s, I always tell them, ‘Get the Tuscan,’” Reyes says.

She describes it as her favourite and notes that Joe, Maciel’s husband, also loves it. While she does not break down every ingredient in the same detail as the other sandwiches, her reaction makes the point. The Tuscan is the kind of menu item that builds loyalty. It is the one she tells people to order first and the one she clearly plans to finish.

Maciel’s also sells vegan cheeses, including Rebel Cheese, along with its own deli meats. Reyes says West Coast customers may soon be able to order the shop’s products directly, which would allow people outside Los Angeles to try the meats at home.

For a deli built around vegan sandwiches in LA, that expansion suggests something bigger than local hype. The demand is not only coming from vegans looking for safe menu options. It is also coming from people who want a better sandwich.

A plant-forward meal can be climate action

Toward the end of the video, Reyes connects the meal back to climate action. She praises restaurants like Maciel’s for helping make plant-based eating feel approachable, especially for people who do not identify as vegan.

She says many people know the meat industry contributes to carbon emissions, but do not always know where to start. A restaurant like Maciel’s gives them an easy entry point. They can order one plant-based meal a week, or one a day, and still eat something flavourful and familiar.

“It’s all about just delicious, flavourful food,” Reyes says.

That idea is also at the heart of Maciel’s story. Maciel and Reyes both make clear that they liked the taste of meat before going vegan. Their shift was not driven by a lack of interest in deli sandwiches, chorizo, turkey, pastrami, or chicken parmesan. It came from a desire to stop contributing to animal suffering and environmental harm while still eating food they enjoyed.

Maciel’s answers that challenge with sandwiches that are meant to be healthy, delicious, and ethical. Its ranking shows that plant-based food no longer needs to be treated as a compromise. When made well, it can compete with the most celebrated sandwich shops in the country.

For Reyes, Maciel’s is proof that vegan sandwiches in LA can do more than imitate meat. They can beat it on flavour, creativity, and purpose.

https://plantbasednews.org/lifestyle/food/award-winning-vegan-sandwiches-in-la/

USA: One of the Best Vegan Treats of the Summer Is, Randomly, Thanks to the Minions

From vegnews.com 

Moviegoers can now enjoy limited-edition dairy-free Minions-themed ice cream from Klimon at select theatres, alongside a vegan-friendly Banana Blast ICEE

Minions and Monsters has officially hit the big screen, and if you’re heading to the theatre to watch it soon, you might be in for an extra special, dairy-free treat. Plant-based ice cream brand Klimon has partnered with Universal to offer limited-edition Minions-themed ice creams in select theatres across the country.

The new flavours include Banana Ooh Na-Na (which features banana ice cream, fudge brownie chunks, and fudge swirl); Bello Politon (vanilla ice cream with chocolate cookie crumbles and strawberry swirl); Ooey Gooey! (salted chocolate ice cream with walnuts, marshmallows, and caramel swirl) and Maple Mayhem (with maple syrup, graham cracker crumbles, and hickory-smoked sea salt).

Klimon’s Banana! Scream Pie, which launched last year, will also be available in regular and mini versions.

                                                                                                                                  Klimon

Making vegan ice cream mainstream

Klimon (which, fun fact, reads “no milk” backward) launched back in 2022, with a major Walmart debut of five different almond-based flavours: Morning Brew, Caramel Brûlée, Cherry Bomb, Mint Condition, and Sunrise Bang.

At the time, founder Alex Cotraviwat said: “We are so proud to be partnering with Walmart for the launch of our brand, and to continue to leave our mark on the plant-based food revolution.”

Since then, it has gone from strength to strength. In 2023, it hit Costco shelves, and then in 2024, it expanded into 7-Eleven. In 2026, it partnered with Tacotarian to serve up dairy-free ice cream sandwiches at the Sick New World festival in Las Vegas. 

“Together, we’re proving that indulgence doesn’t need dairy – and that plant-based desserts can be the star of the menu,” said Cotraviwat.

                                                                                                                                        Klimon

More Dairy-free Minions treats

Klimon’s new ice creams aren’t the only dairy-free treats available to Minions and Monsters fans. ICEE has also launched a new dairy-free Banana Blast ICEE for the occasion.

“Summer movie season and ICEE go hand in hand, and we couldn’t be more excited to bring fans a flavour inspired by one of the most beloved franchises in theatres,” said Kimmra Hingher, vice president of Marketing at ICEE. 

“Banana Blast is a fun nod to the Minions’ favourite treat, and we can’t wait for moviegoers to enjoy it while experiencing the joy, laughter, and mayhem of Illumination’s Minions & Monsters on the big screen.”

The new Banana Blast ICEE is available at several movie theatres across the country, including Regal Cinemas, Cinemark, and Marcus Theatres. You can find Klimon’s dairy-free frozen desserts at Coming Attractions Theatres, Starlight Cinemas, Regency Theatres, Metropolitan Theatres, and other participating movie theatres across the country.

https://vegnews.com/minions-summer-treats

Vegan Protein Bars Market Set to Double in Next Ten Years

From mensfitness.com

A pricey whey shortage might be the push vegan snacks needed to go mainstream

Walk into any grocery store and you’ll likely see at least one section dedicated to vegan substitutes for common animal-based products. Any supplement retailer will have the same vegan options for protein powders as well. But a new market is starting to emerge for vegan and plant-based dieters: protein bars.

                                                                        (Photo by Lennart Preiss/picture alliance via Getty Images)

Future Market Insights estimates the vegan protein bar market will more than double in the next ten years, going from $1.9 billion to $4.8 billion. At the moment, you’re starting to see more vegan protein bars trickle in, but this is still a market dominated by whey and collagen bars.

Taste and texture are two of the main challenges when trying to formulate a vegan protein bar. However, big players in the supplement world like Clif Bar, No Cow, RXBAR, ALOHA, and Barebells are starting to get involved. With more resources behind these efforts, these challenges will likely be solved.

Vegan protein options are typically made from soy, pea, nuts, seeds, or rice. With more research, the perception around these protein sources is starting to change. They used to be considered inferior to animal-based proteins. But by combining these sources into one product, you can achieve a full amino acid profile and high digestibility score.

Another thing to consider is the dramatic rise in whey protein prices due to the worldwide shortage. Just the other day I saw a 5lb container of a popular whey protein brand for $150. Some believe this is a temporary change, but what if it isn’t? What if all of these major corporations adding protein to packaged goods like crackers, pasta, and oatmeal drive up prices permanently? Eventually, people are going to look for cheaper, alternative options.

Some people adopt a vegan lifestyle for ethical reasons, others for potential health reasons. Some people are not vegan at all, and simply have a whey or dairy intolerance. Whatever the reason may be, the demand is growing. As the market matures, expect the current gap between vegan and whey-based bars to narrow fast. The brands willing to invest in solving the taste and texture puzzle now will be the ones who own this category once demand fully kicks in. And with whey prices climbing and more people rethinking where their protein comes from, that shift might happen sooner than the ten-year forecast suggests.

https://www.mensfitness.com/news/vegan-protein-bars-market-set-to-double-in-next-ten-years

Whatever happened to having a think? The rise of AI veganism

From thejournal.ie

By Emer McLysaght

I SAW A TikTok comment this week that stopped me in my tracks.

‘Not using ChatGPT is a new form of veganism.’

I was having one of my regular fretting sessions about AI, which tend to swing wildly between a) concern over how dependent some of my friends and acquaintances seem to have become on using AI chatbots and generative AI plus the general doom warnings about how the human race is cooked and b) fretting about getting left behind if I continue to reject engaging with ChatGPT, Claude etc.

I can’t help but remember when the concept of the internet was first introduced to me in my teens and I decided immediately that it sounded too vast and scary for me to ever get on board with.

My Encarta CD-Rom held everything I could possibly ever need to know, thank you very much.

The very idea that all of the world’s information was out there in a nebulous cloud that I might never find the edge of was too overwhelming and I vowed that the internet would never be for me. Furthermore, I was convinced that so much knowledge and power would be the end of us all. And look at me now, truly one of the world wide web’s most committed citizens.

I couldn’t work out if the veganism comment was supposed to be complimentary or derogatory. Was it meant as a dig at performative moral superiority or as a salute to those who care about the environmental and ethical impacts of their behaviour?

My confusion was a pretty spot-on reflection of my complicated feelings around AI use and its positive and negative bearings on humanity going forward.

Nothing gives me the gawks quicker than someone firing up ChatGPT to ask it an inane question or to feed it a picture of their children for manipulation. I feel fairly solid in my assertion that overreliance on chatbots is something that nobody needs.

When I’m in a conversation with somebody I don’t need Claude or Gemini brought in as an unwelcome third wheel, decimating creativity and critical thinking right before my eyes.

Also, as a writer whose work has appeared in databases of content used to train AI without my consent, I am fundamentally against encouraging passive and flippant use of a technology that wants to reduce human labour and creativity into a scraped pile of slop. Does this make me an AI vegan?

AI veganism isn’t a new concept. It’s largely a buzz term used to categorise those who are anti-AI and committed to abstaining. Last year The Conversation published a piece about “AI vegans” and the reasons behind AI hesitance and avoidance, drawing comparisons to the driving forces behind choosing to go vegan – ethics, environment and personal wellness.

The vegans of Reddit are not thrilled with the comparison, pointing out that farming animals for food is more destructive than AI, and debating if you can be a traditional vegan but still use AI.

Ultimately, I’m wondering if there is a level of AI use that’s considered ‘okay’? Progress is generally considered as a positive for the human race, until it’s not. Until scientific discoveries are used to build weapons. Until medical breakthroughs are monetised beyond reach. Every industry, from healthcare to security to manufacturing has examples where the application of AI is viewed as a positive.

What about everyday use on personal devices though? We seem obsessed with streamlining everything, removing any friction in our lives and using technology to give us more time back to… what? Spend more time talking to ChatGPT? Going on the holidays that Gemini planned for us so we can take a picture for Instagram and move on to the next location?

The rapidity with which AI use has been embraced and incorporated into everyday life gives me the willies. And truly, whatever happened to simply having a think?

But what do I know? I’m just the girl who once thought the internet would ruin us all.

https://www.thejournal.ie/ai-veganism-nobody-needs-this-7097232-Jul2026/

Vegan at Disneyland: The Complete 2026 Guide to Plant-Based Food

From vegansbaby.com

By Diana Edelman

Where to eat vegan at Disneyland Park and Disney California Adventure in 2026 — by restaurant, with the exact dishes to order 

Disneyland is a very vegan-friendly destination. 

Over the years, the Anaheim resort has become one of the easier theme parks to eat well at as a plant-based traveller. Both Disneyland Park and Disney California Adventure mark every vegan item with a green leaf icon on menus and in the Disneyland app, so you’re never guessing. 

Your guide to eating vegan at Disneyland

How to find vegan food at Disneyland

Before you go, open the Disneyland app and check the menu for wherever you’re planning to eat. Plant-based items are flagged with a small green leaf icon at every quick-service spot, table-service restaurant, and snack cart. Menus change seasonally, so def give it a quick check the morning of your visit rather than relying on last year’s list. A few of the best options (like the vegan Mickey waffles at Plaza Inn) aren’t printed on the regular menu at all, so don’t be afraid to tell your server or the cast member at the counter that you’re vegan and ask what they can do.

Best vegan food in Disneyland Park

Docking Bay 7 Food and Cargo (Star Wars: Galaxy’s Edge)

This is the best vegan meal in the park. The Felucian Garden Spread pairs Impossible meatballs with herbed hummus, a tomato-cucumber relish, and pita for around $13. Pair it with Blue or Green Milk from the Milk Stand next door.

Ronto Roasters

Ask for the Ronto-less Garden Wrap, the plant-based version of the park’s popular grab-and-go wrap.

Plaza Inn

Tell the cast member you’re vegan when you’re seated and ask for the vegan Mickey waffles and tofu scramble at breakfast. They exist, even though they’re not on the printed menu. For lunch and dinner, the penne with marinara is the vegan option, usually served with breadsticks, a salad with vinaigrette, and vegan ice cream for dessert.

Carnation Cafe

The house-made veggie burger and the garden salad are both plant-based. For dessert, ask for the brownie à la mode. At breakfast, oatmeal is a safe bet, and the Mickey waffles can be made plant-based on request.

Blue Bayou

Disneyland’s most atmospheric restaurant (the one inside Pirates of the Caribbean) has a vegan menu offering eats like a heirloom tomato and watermelon salad, a pistachio lemon basil pasta as the main, and a vegan crème brûlée tart for dessert. The same vegan crème brûlée shows up at Café Orleans nearby, too.

Tiki Juice Bar

The classic pineapple Dole Whip soft-serve is vegan and dairy-free. And, yeah, it’s still the best vegan snack in the park.

Best vegan food in Disney California Adventure

Lamplight Lounge

For brunch, you can order the vegan potato flautas. Then, for lunch and dinner, there’s a small vegan line-up of a Brussels Caesar salad, an Impossible burger, and a vegan brownie for dessert. As of early 2026, there’s also a new plant-based Bulgogi Bean Salad with cucumber, edamame, chickpeas, and bell peppers in a ginger-scallion dressing.

Award Wieners

Order the Plant-Based Philly Dog. It’s a toasted bun topped with mushrooms, grilled onions and peppers, and vegan crema.

Tips for eating vegan at Disneyland

• Look for the green leaf icon on menus and in the Disneyland app. It marks every plant-based item park-wide.
• Some of the best vegan options (Plaza Inn’s waffles, Carnation Cafe’s Mickey waffles) aren’t on the printed menu so always ask.
• Menus rotate seasonally, so check the app the day of your visit rather than planning entirely off an old list.
• If you have a table-service reservation, note “vegan” in the special requests when you book so the kitchen is ready for you.

Planning a vegan trip to Disneyland?

Food is only one piece of it — if you want help building out the rest of the trip, from where to stay to how to spend your days, check out our vegan travel planning guide.

https://vegansbaby.com/vegan-at-disneyland-2026-guide/