Beyond Meat CEO Ethan Brown Says Vegan Steak Is Coming This Year

From vegnews.com

Beyond Meat is working on vegan steak slices and CEO Ethan Brown thinks “it’s probably one of our best products to date.”

California-based company Beyond Meat will soon release its newest product: whole-cut vegan steak. “It’s probably one of our best products to date,” Beyond Meat CEO Ethan Brown said during The Wall Street Journal’s Global Food Forum today. The new Beyond Meat vegan steak will come in a sliced format and is expected to launch sometime this year. 

While Beyond Meat is best known for its plant-based Beyond Burger—a replacement for ground  beef—the brand’s new product will bring it into a new category of whole-cut meat, advancing its mission of disrupting the global $1.4 trillion meat industry with plant-based alternatives that are better for human health, animals, and the environment. 

VegNews has reached out to Beyond Meat for more information about its new vegan steak and where consumers can expect to see it. 

Beyond Meat

Beyond Meat builds a global plant-based protein category

Despite a turbulent year in terms of its stock prices, Beyond Meat is holding steadfast to its mission of making animal-based meat obsolete with new innovations, such as its forthcoming vegan steak. Brown founded Beyond Meat in 2009 and the brand has already revolutionized the plant-based beef, pork, and chicken with its analogous Beyond Burger, Beyond Sausage, and its new Beyond Chicken Tenders. 

On the foodservice side of Beyond Meat’s business, the brand has many large partnerships under its belt. It has been working with Yum! Brands to deliver plant-based options to the fast-food corporation’s properties, which include Pizza Hut, Taco Bell, and KFC. Beyond Meat also entered into a three-year global strategic partnership with fast-food giant McDonald’s in 2021 that has thus far resulted in a limited launch of the McPlant, the first burger made with plant-based meat at McDonald’s. While this burger is still in its testing phase, Beyond Meat will continue to help McDonald’s build out its McPlant platform—which can include varied regional launches worldwide such as breakfast items and plant-based chicken. 

Beyond Meat

Beyond Meat is also expanding the consumer goods side of its business. In 2021, the vegan company partnered with PepsiCo in 2021 to create Planet Partnership, a venture that will result in new products that will leverage Pepsi’s extensive marketing and production networks while Pepsi can capitalize on the growth of the plant-based industry. In March, Beyond Meat and Pepsi released the first product under this partnership: Beyond Jerky. This is the brand’s first venture into the snack aisle. With its Beyond Jerky on store shelves nationwide, the brand is now exploring sliced vegan steak as the next part of its journey in creating a multi-billion dollar plant protein category that can truly disrupt animal agriculture with more sustainable, cruelty-free products. 

Ethan Brown is building a $40 billion vegan meat company

During today’s WSJ event, Brown was pressed about whether the plant-based meat “bubble” has popped—or if the category is losing momentum. “The reasons to do what we’re doing and the reason for the consumer to engage with what we’re doing strengthens every day,” Brown said. “There’s the pandemic. There’s recession. There’s gas prices. There’s all this noise out there, but what continues to strengthen is the need to do what we’re doing … We’re getting better at that every year and with reason to do it in terms of climate, human health, the overall environment (land, energy, and water), and animal welfare … all those reasons continue to be present and increase in importance.”

Beyond Meat

During the event, he explained that disruptions to major incumbents, such as the global meat industry, do not happen in a linear fashion and he expects to go through several downturns while keeping his eye on the mission at large. “You’re going to have disturbances and you’re going to have distractions as you build a new category,” Brown said, explaining that similar trajectories have happened when technologies such as solar power or lithium ion batteries first emerged. “You go for a long run. You take a plateau. You go for another long run and then all of a sudden it’s mainstream,” he said. “That’s what’s happening in [the plant-based] sector.”

Brown often references the replacement of landlines by cell phones as a way to contextualize what he sees will happen in the food space, with new technologies (plant-based meat) replacing outdated models (animal agriculture). “What I see is an increasing global opportunity into a $1.4 trillion market,” Brown said, touching on all of the major partnerships—from McDonald’s to Pepsi—that Beyond Meat is currently involved in as an indicator about the scale of disruption that is planned. “All of these things are about building the next global protein company. And my vision for this is a $40 billion company not a $4 billion company. So I don’t think in quarterly terms. I don’t think in annual terms. I think in a longer-term perspective we will deliver on this. I am absolutely certain of that.” 

https://vegnews.com/2022/6/Ethan-Brown-beyond-meat-vegan-steak

 

How To Cook The Perfect Vegan Grilled Cheese (And 9 Twists You Have To Try)

From vegnews.com

Making sure the vegan cheese melts before the bread burns is key to a successful sandwich. Here’s everything you need to know

or many of us, a classic, crispy-on-the-outside, gooey-in-the-middle grilled cheese sandwich is at the top of our comfort food list. And while it’s not a difficult sandwich to make, some subtle tips—and being aware of common mistakes—can make that grilled cheese sammy go from good to delectable. 

How to make a vegan grilled cheese

A successful vegan grilled cheese has but a few requirements. “It should have bread that’s just slightly browned and cheese that’s melted throughout and is slightly greasy and slightly salty,” says Michael Suchman, co-author of NYC Vegan and the other half of vegan activists VeganMos. Suchman adds that grilled cheese makes him think of being four or five years old when his mother would make him grilled cheese for lunch. Back then, though, grilled cheese was little more than Wonder bread and non-vegan Kraft singles.

Fortunately, grilled cheese has come a long way since the 1970s. To get it right, start by making sure the bread you’re using isn’t too thick or the cheese won’t get hot enough to melt. Check the crust, too. “I prefer a soft-crust bread for my grilled cheese so it’s easier to bite into once it’s cooked,” Suchman says. If the bread’s crust is too hard before you cook it, it can be a challenge to eat once it’s been grilled. Then choose a vegan cheese that melts easily or else your bread will burn before the sandwich is done. Suchman prefers slices such as Violife Cheddar Style Slices or Miyoko’s Creamery Farmhouse Cheddar, but shreds can work in a pinch, too. 

While you might be tempted to slather vegan butter on the outside of the bread, break that habit. Instead, use a light spread of vegan mayonnaise. Why? “It tastes better,” Suchman says. If you’re adding fillings to your sandwich, place them in the middle so that the sandwich is layered as bread, cheese, filling, cheese, bread. (Pro tip: if you’re using vegan meat like ham or bacon, cook it separately before adding it to the sandwich.) Then start cooking on medium-low heat so the bread toasts slowly and the cheese melts. Once it’s golden brown, flip it, and cover the skillet with a lid. If you’re cooking on a griddle, cover the sandwich with a pot lid to trap in heat and help the cheese melt. 

Creative takes on a classic

If you’re looking for grilled cheese inspiration, try these nine unique creations from vegan bloggers.

Hell Yes It’s Vegan

1Vegan Grilled Cheese with Jackfruit (Three Ways)

Can’t decide between chipotle, green chili, or buffalo jackfruit? Blogger Claire Slattery of Hell Yes It’s Vegan has you covered with three unique ways to add your preference of jackfruit to your grilled cheese. 
GET THE RECIPE

Peas and Crayons

2Vegan Jalapeño Popper Grilled Cheese

Turn your favourite appetizer into grilled cheese! This recipe from Jenn Laughlin of the blog Peas and Crayons will surely please that jalapeño-loving palate with this spicy twist.  
GET THE RECIPE

The Colorful Kitchen

3 Vegan BBQ Grilled Cheese

Simple is the name of the game with Ilene Godofsky Moreno of The Colorful Kitchen’s sandwich, which uses carrots and barbecue sauce. Slide in some spinach and red onion, and you’ve got yourself a tasty twist. 
GET THE RECIPE

When Sweet Becomes Healthy

4 Vegan Avocado Grilled Cheese

Avocado lovers, this one’s for you. Add some pickled onions, kale, and spices, and your grilled cheese just got a massive upgrade, thanks to Nicole Berth of When Sweet Becomes Healthy. 
GET THE RECIPE

Vegan Richa

5 Smoky Black Bean Nacho Cheese Sandwich

Count on blogger and author Richa Hingle of Vegan Richa to give those tastebuds something to write home about. Smoky black beans (or refried, if you prefer) may become your favourite add-in yet. 
GET THE RECIPE

It Doesn’t Taste Like Chicken

6 Vegan Caramelized Onion & Mushroom Grilled Cheese

Got any health nuts who want to veg-ify their grilled cheese? Blogger and author Sam Turnbull of It Doesn’t Taste Like Chicken has your back with this savoury onion-and-mushroom version. 
GET THE RECIPE

Neurotic Mommy

7 Balsamic Berry Vegan Grilled Cheese

Holy grilled cheese! Jennifer Rossano of Neurotic Mommy is the brains behind this sweet berry-filled concoction. If there were Golden Globes for grilled cheese, this would surely be a winner. 
GET THE RECIPE

Six Vegan Sisters

8 Vegan Mac & Grilled Cheese

Yes, you really can add mac and cheese to anything, including grilled cheese. The sisters behind Six Vegan Sisters not only stuff their famous mac and cheese between two pieces of bread, but they also slather on more cheese for the ultimate cheesy comfort food. 
GET THE RECIPE

Nutriciously

9 Healthy Vegan Grilled Cheese Sandwich

Health nuts, Alena of Nutriciously has created this one for you, as this healthified version is loaded with veggies like avocado, zucchini, and spinach. You’ll make your own cheese sauce before assembling and cooking the sandwich in a pan.  
GET THE RECIPE

https://vegnews.com/2022/6/vegan-grilled-cheese

 

What can you eat on a vegan keto diet? Fitness experts answer

From hindustantimes.com

Following a vegan keto diet is certainly not simple and it will necessitate considerable planning and preparation. Most likely you'll have to step outside of your comfort zone, try new meals and learn new recipes. We asked the same question to a few fitness experts and here’s what we got. 

On a vegan keto diet, “what can you eat” is the most asked question along with “is it possibly possible to mix these two restricted eating practices” as people may choose to follow a keto diet for a variety of reasons. For starters, cutting carbs can help you lose weight quickly, increase your blood sugar metabolism and even extend your life but the issue is that a traditional keto diet consists nearly entirely of animal-based products and severely discourages the use of most fruits and vegetables.

That may sound like a deal breaker if you're a die-hard vegan (or simply can't stomach the taste of meat and dairy) but it doesn't have to be since following a vegan keto diet is certainly not simple and it will necessitate considerable planning and preparation. Most likely you'll have to step outside of your comfort zone, try new meals and learn new recipes.

What can you eat on a vegan keto diet? Fitness experts answer (JJ Jordan)

We asked the same question to a few experts and here’s what we got. While switching to a vegan keto diet, you need to get familiar with alternative plant-based foods however, with careful planning, vegans can reap benefits from a ketogenic diet.

In an interview with HT Lifestyle, Vipen Jain, Founder of Fitspire, advised, “While on a vegan keto diet, consider looking for healthy plant-based cooking oils, such as olive oil, avocado oil, coconut oil, sunflower oil. To add fats and protein in your diet, inculcate nuts such as almonds, peanuts, Brazil nuts, walnuts. Also include non-starchy vegetables like broccoli, zucchini, leafy greens, brussels sprouts, cauliflower, bell peppers, mushrooms. Condiments includes fresh herbs, nutritional yeast, lemon juice, salt, pepper, spices.”

He added, “Most important aspect in this diet is adequate protein consumption. As we are aware that animal-based products are considered to be a complete source of protein but after various researches, plants can also deliver a good deal of this important macronutrients required by a human body. Vegan dairy products like soy milk, almond milk, coconut milk and yogurt, vegan butter, cashew milk and cheese, vegan cream cheese are all rich in protein. Most importantly, you can even consume fruits in a vegan keto diet including blackberries, blueberries, raspberries and strawberries but it should be enjoyed in moderation.”

According to Celebrity Chef Akshay Nayyar of Epitome in Juhu, keto diet for vegans is a weight loss diet for those who are looking at a very low carbohydrate plant-based diet alongside high protein and healthy fats. He revealed that it aids cardiovascular health however, eating right is the key to avoid developing nutritional deficiencies. He suggested, “Typically, I recommend about 50-55% of fat, 35% of proteins and 10% of carbs. One of my favourite ingredients is “tempeh” which in comparison to tofu is tastier and is a pressed cake of whole soybeans with a hearty, chewy texture and a nutty flavour. Using a grain tempeh like barley or millet tempeh can add delight to your recipes. Besides this add sugar free coconut yogurt, generous knobs of vegan butter, whole seeds, avocado to your meal plan. To avoid getting bored incorporate proteins and fats with a combination of keto diet recommended non starchy veggies like bell peppers, broccoli, cauliflower, cucumber, mushrooms, peppers, zucchini etc. Cook your meals with different oil and fats like coconut oil, olive oil, avocado oil, and nut-based oils. Treat yourself with soy and nut flavoured cheeses.”

Dibyendu Bindal, CEO and Founder of Mighty Foods, India's leading ready-to-eat plant protein-based food brand, share, “A vegan keto diet is complex, since a lot of ingredients traditionally used in vegan food have some amount of carbs. The focus of the two diets is different. Keto food, which has less carbs, goes well with fat intake. On the other side, vegan diet is essentially more carbs, and goes well with fewer intakes of fat foods. Ketogenic diets focus heavily on the overall macronutrient ratio, while vegan diets are very particular about the types of food you can eat. Therefore, to maintain a vegan keto diet, it’s essential that you reduce your carb intake and fill the rest with high intakes of fats and adequate plant-based protein. You’ll have to balance the two very thoughtfully, along with satisfying the craving and hunger. Pea, moong bean, protein, and pulses are ideal choices. In a nutshell, a vegan keto diet combines plant-based foods with an extremely low carbohydrate intake and could be a great choice for your overall health and well-being.”

https://www.hindustantimes.com/lifestyle/health/what-can-you-eat-on-a-vegan-keto-diet-fitness-experts-answer-101656328715446.html

Meera Sodha’s vegan recipe for matar tofu, or pea, cashew and tofu curry

From theguardian.com

This curry loses none of the richness of the traditional dish thanks to a rich cashew paste instead of paneer and blistered tomatoes and mangetouts

Matar paneer, the classic curry on which this veganised version is based, is one of India’s darlings. It’s what my aunties cook whenever I visit. It’s what is served by the pool to guests at Gujarati weddings. And it’s on every menu in every (OK, most) Indian restaurant in the UK for a reason: everyone loves it. I was, therefore, a bit fearful to replace the beloved paneer with tofu for fear of losing some of the richness, but I’m here to tell you that it works brilliantly, in part because the cashews blended into the sauce bring a velvet creaminess to which paneer would happily tip its hat.

Matar tofu (pea, cashew and tofu curry)

You’ll need a stick blender or blender to whizz the cashews into a smooth enough paste.

Prep 10 min
Cook 35 min
Serves 4

Meera Sodha’s matar tofu, or pea cashew and tofu curry. Photograph: Louise Hagger/The Guardian. Food styling: Hanna Miller. Prop styling: Jennifer Kay. Food assistant: Alice Earll

40g cashew nuts
Rapeseed oil
150g ripe cherry tomatoes
100g mangetouts
1 large onion, peeled and finely chopped
3 fat garlic cloves, peeled and crushed
2cm x 2cm piece fresh ginger, peeled and grated
1 x 450g block extra-firm tofu, cut into 1½cm cubes
1 x 400g tin chopped tomatoes – I like Mutti’s Polpa
1½ tsp fine sea salt
1 tsp tsp ground cumin
1½ tsp ground coriander
1 tsp ground kashmiri chilli
½ tsp ground turmeric
150g frozen petit pois
Rotis and vegan yoghurt, to serve

Put the cashews in a small heatproof bowl and pour over 100ml just-boiled water. Leave to soak for five minutes, then put in a blender and blitz to a paste.

Put a plate to one side of the stove top (on which to put the cooked tomatoes and mangetouts later), and put a teaspoon of oil in a wide frying pan on a medium to high heat. When the oil is very hot, add the mangetouts, let them crackle fiercely for a minute, then toss, leave to blister on the other side for another minute, and tip out on to the plate. Put the pan back on the heat, furnish it with another teaspoon of oil and, once that’s hot, add the cherry tomatoes and leave to blister for a few minutes. Once they’re blackening in spots, tip out on top of the mangetouts.

Put two more tablespoons of oil in the same pan and turn down the heat to medium. When the oil is hot, add the onion and cook, stirring, for about eight minutes, until it starts softening. Add the garlic and ginger, cook, stirring, for a couple of minutes, then add the tofu, tinned tomatoes, salt and 200ml water (or about a half-filled empty tomato tin). Stir to combine, then leave to bubble away for 10 minutes; if the mix starts to spit, turn down the heat a little.

Add the cumin, coriander, chilli and turmeric, and cook, stirring, for two minutes. Add the cashew paste and 100ml water (or a quarter-tinful), mix again, then return the blistered mangetouts and tomatoes to the pan. Stir in the frozen peas and simmer for a further five minutes.

Decant into a large bowl and serve with a pile of soft charred rotis and some good vegan yoghurt on the side.

https://www.theguardian.com/food/2022/jun/25/vegan-matar-tofu-pea-cashew-tofu-curry-recipe-meera-sodha 

Fatburger's CEO On The Future Of Vegan Fast Food

From vegnews.com

First came vegan burgers, now it’s plant-based chicken nuggets. Fatburger CEO Andy Wiederhorn weighs in on what’s next for vegan options in the fast-food industry

Since the mid-2010s, every year seems to be "The Year of the Vegan." Not only are plant-based brands innovating new products at lightning speed, non-vegan companies are picking up on these items and integrating them into the mainstream food conversation. No doubt, there is room for improvement—many fast-casual chains such as Burger King and TGI Fridays carry vegan meat yet insist on coupling it with dairy cheese—but the movement toward plant-based is continually pushing forward. Vegan eating isn’t a trend, as evident by the ever-increasing options at omnivore spots. Vegan food is the future, and it’s clearly demonstrated by the progressively plant-based menu at Fatburger. To glean further insight into the advancement of vegan options in the greater fast-food industry, we sat down with FAT Brands CEO Andy Wiederhorn. From vegan milkshakes to Impossible nuggets, here’s what we can realistically expect for the future of veganism in the mainstream. 

Fatburger

FAT Brands’ vegan inclusion 

Fatburger—along with a slightly higher price point burger joint, Umami Burger—was one of the first major fast-casual chains to carry the Impossible Burger back in 2017. However, this modern riff on “America’s classic hamburger stand” is not a stand-alone company—it’s one of 14 brands that fall under FAT Brands, which, despite its registry of wings, ice cream, and hamburger-centered concepts, doesn’t stand for “fat” in the traditional sense of the word. It stands for fresh, authentic, and tasty. Beyond its signature Fatburger franchise, other recognizable brands under this parent company include Hot Dot on a Stick, Marble Slab Creamery, Round Table Pizza, Johnny Rockets, and Elevation Burger—many of which also carry vegan options and have partnerships with Impossible Foods. 

Wiederhorn has served as the head of FAT Brands since 2017, though he’s been involved with the Fatburger Corporation as chairman and CEO since 2003. The Impossible Burger was first introduced to Fatburger (and later Johnny Rockets, Elevation Burger, and Hurricane Grill & Wings) under his leadership. He told us that while Fatburger already carried a vegetarian, veggie-based patty (which is also outsourced via Boca and not vegan), he noticed that people had a taste for something meatier—without the meat. “There are a lot of options out there, but the way the Impossible patty complements the Fatburger build is a perfect match and accurately replicates a fresh beef burger,” explained Wiederhorn. Eventually, he added the Impossible Burger to the menu. 

“There are a lot of options out there, but the way the Impossible patty complements the Fatburger build is a perfect match and accurately replicates a fresh beef burger.” 
—Andy Wiederhorn

Fatburger

Vegan dairy in fast-food concepts

Like many chains, Fatburger adopted a vegan patty but initially paired it with animal-based ingredients. When it was first introduced, the Impossible burger came with a slather of mayo and a non-vegan bun. Dairy cheese was also the only option if customers wanted a cheeseburger. With a few hacks—no mayo, no bun, sub a bed of fries (aka a Fry Boat)—it could be ordered vegan, but these modifications somewhat defeated the purpose of having an animal-free option that wasn’t truly animal-free. However, progress was made over time. By 2019, the dairy-based buns were switched out for a vegan option (the wheat-based buns still contain animal ingredients to this day) and Daiya cheese was introduced to the menu. These simple swaps made for a completely plant-based vegan cheeseburger experience across the Fatburger franchise. Sister restaurants Johnny Rockets and Elevation Burger also implemented Daiya and Impossible products to offer vegan options on their respective menus. 

Going one step further, Wiederhorn also partnered with Craig’s Vegan Ice Cream—a Los Angeles-based vegan scoop shop and retail manufacturer—to offer dairy-free milkshakes complete with non-dairy, coconut-based whipped cream. Wiederhorn noted, “We realized we could appeal to a wider audience by providing more options in all categories (i.e. cheese and shakes). We want Fatburger to be everyone’s ‘favourite hamburger stand,’ vegans included.” This bold choice was transferred over to Johnny Rockets locations, as milkshakes serve as central pillars for both chains. Now, vegans can order the classic trio—burger, fries, and a shake—without requesting any modifications. 

“We realized we could appeal to a wider audience by providing more options in all categories (i.e. cheese and shakes). We want Fatburger to be everyone’s ‘favourite hamburger stand,’ vegans included.”
—Andy Wiederhorn

The vegan revolution, in moderation

The launch of Impossible Foods’ new vegan chicken nuggets at a few select restaurants is truly what whipped our heads back in the direction of Fatburger. Along with esteemed, chef-driven restaurants such as David Chang’s Fuku and Marcus Samuelson’s Red Rooster, Fatburger was one of eight brands to first carry Impossible’s new, meaty, crispy chicken creation. Given the increasing number of plant-based options at this chain, we were curious to see how far the trend would go. Could there be a future in which vegan menu items matched animal-based items one-for-one? Well, for now, that idea may be a bit too optimistic. “We believe that most people will always love beef and traditional hamburgers. That being said, we want to be part of the plant-based movement and have something for everyone,” Wiederhorn explained.

Johnny Rockets

The best vegan options at FAT Brand restaurants

While Fatburger has garnered the most attention as of late, a number of FAT Brands franchises carry plant-based items. Here’s what to order whenever you find yourself at one of these eateries—plus, inside tips from Wiederhorn himself. 

Fatburger

This casual hamburger stand likely has the most variety when it comes to plant-based. Mains include the new Impossible Chicken Nuggets (for a limited time, order with barbecue dipping sauce) and the Impossible Burger (order with the white bun and dairy-free cheese). Accompany either of these options with Skinny Fries, Fat Fries, or crinkle-cut sweet potato fries. Craig’s Vegan Shakes include strawberry, vanilla, chocolate, and Maui Banana—all available with a swirly topping of coconut-based, non-dairy whipped cream. What’s Wiederhorn’s order? “At Fatburger, my go-to used to be a standard Fatburger with the works and an Impossible Burger patty, but I have to say the nuggets have taken the top spot lately. My favourite order these days is a 10-piece nugget with fries and a Chocolate Maui Banana Craig’s Vegan Shake.”

Johnny Rockets

Yes, Johnny Rockets also features a vegan burger patty, cheese, and shakes, but it’s lacking a crucial element to hold these plant-based ingredients together—a vegan bun. All burgers at Johnny Rockets are served on a brioche bun, which contains egg and dairy. To veganize your cheeseburger, request the patty in a lettuce wrap or served atop a bed of French fries. Unfortunately, even the sourdough bread seems to contain dairy. In regards to sides, the fries, tots, and garden salad (no cheese) are vegan. For a sweet end to your meal, you could order the chocolate, vanilla, or strawberry Craig’s Vegan Shake, but we like Wiederhorn’s suggestion better. At both Johnny Rockets and Fatburger, you can order a combo flavour shake. His top picks: Chocolate Maui Banana at Fatburger and Chocolate Strawberry at Johnny Rockets.

Elevation Burger

While both Johnny Rockets and Fatburger cater more toward the greasy hamburger joint crowd, Elevation Burger claims to ascend to a higher level of burger quality. Customers can build their own burger or choose from a number of plant-based options, but we suggest making a beeline to the Impossible Burger. Made with an Impossible patty, Daiya cheese, ketchup, mustard, tomato slices, and pickles, it’s a solid handhold guaranteed to hit the spot. Pro tip: if you’re exceptionally famished, you can order a double patty. Those who aren’t fans of meaty-tasting vegan meat may prefer the Vegan Burger—a housemade vegetable-and-grain patty served with your choice of toppings. Note: the Vegan Burger is different from the Veggie Burger, which contains dairy. For sides, order the Classic Olive Oil Fries or ask for Daiya cheese on the Fiery Fries—a spicy bed of crispy French fries smothered in cheese, hot pepper relish, and fresh jalapeños. As an East Coast chain, in lieu of the West Coast-based Craig’s Vegan Ice Cream, the frosty non-dairy shakes here are blended with a vanilla oat-based ice cream. Customers have their choice of fruity add-ins and toppings including Oreos, bananas, mangoes, blueberries, and strawberries.

These three restaurants are the most vegan-friendly of the FAT Brands bunch, but you can find a few options at the other franchise joints. Marble Slab Creamery offers a selection of dairy-free sorbets, and Hurricane Grill & Wings also offers an Impossible Burger. Yalla—a build-your-own Mediterranean concept—is an excellent choice for vegans and the most plant-forward of the brands. Steer clear of Round Table Pizza—the crust contains dairy, so the vegan option is confined to a sad salad. 

Impossible Foods

The future of vegan chicken

Vegan chicken is on the horizon for fast-casual restaurants. A few have already implemented this trending food—such as El Pollo Loco’s Chickenless Pollo—and KFC continually teases us with extremely limited test runs, but plant-based chicken has yet to really hit its stride when it comes to mainstream restaurants. As of now, beef and sausages still reign supreme. The times are changing, however. Vegan chicken is catching up. Already popularized by countless vegan restaurants flexing their vegan chicken sandwich game, chickenless chicken is finding its way onto the menus of omnivore eateries but in nugget form. 

Beyond Meat got a head start in the vegan chicken nugget race, launching its tenders in 400 locations across the US (for a limited time) in July 2021, closely followed by a mass distribution of nuggets in over 1,000 Canadian A&Ws in early August. Impossible Foods responded by announcing its own vegan chicken nugget product which was served in eight key US restaurants in early September. Both Beyond and Impossible promise retail expansion into grocery stores within the year. 

Meanwhile, plant-based meat brands are already jockeying for position on supermarket shelves. Within just the past two years, vegan chicken nugget options have exploded. Some established brands—such as Gardein and MorningStar/Incogmeato—repackaged their chicken offerings into breaded-and-fried nugget form, whereas other, newer brands focus almost exclusively on the humble golden nugget. NUGGS and Nowadays are two such companies going all-in on nuggets, leveraging both the retail and online markets to get these meaty morsels to the people. 

Finally, while not a nugget, we can’t talk about vegan chicken without mentioning Panda Express. In late July, 2021, the popular chain debuted Beyond the Original Orange Chicken—a completely vegan rendition of its iconic chicken entrée—in partnership with Beyond Meat. Within two weeks, all 10 Southern California locations were sold out of these sticky-sweet vegan chicken chunks, and the supply at the few New York City locations was seriously dwindling. 

It’s evident that customers are craving vegan chicken, and they want it to be convenient. While we love to support vegan businesses cooking up exceptional products, it’s far less likely to reach an omnivore through a plant-based restaurant. “Consumers as a whole are looking for more options. Flexitarians and meat-eaters alike are looking for more plant-based alternatives,” Wiederhorn confirmed. Will omnivores or flexitarians go out of their way to try a plant-based chicken sandwich at an all-vegan joint? Perhaps. However, people are creatures of habit, and it’s far more likely that flexitarians will continue to frequent their favourite omnivore spots. Meeting them where they are at and providing them with a plant-based option will result in a far greater chance of getting vegan chicken on their trays. And that is how vegan food will take over—mostly through the orders of non-vegans. 

https://vegnews.com/2022/6/fatburger-ceo-future-vegan-fast-food

 

How To Pack The Perfect Vegan Beach Bag

From vegnews.com

By Anna Starostinetskaya

From snacks to sunscreen, we put together a dream bag that covers all of the vegan bases

When the weather is warm, our thoughts drift to seaside frolics with our favourite group of beach-going friends. However, past experience has taught us that if we don’t pack a well-stocked bag, our vegan options will likely be sugar-laden sodas and double-stuffed Oreos. So, we’ve taken to making our own portable paradise by packing a bag of beach essentials that includes snacks, drinks, and entertainment. Most important? We’ve got plenty of sunscreen options to keep our skin from turning beet red. Here are five items to bring beachside that’ll keep all your worries at bay.

Erin Scott

1Healthy snacks

When bringing snacks to the beach, we always ask “will it melt?” and “is it tasty?” The answer for both of these? Seasonal fruit and vegetables. Besides tasting amazing, being refreshing, and easily portable, cherries, grapes, and sliced mango and watermelon stay fresh for extended periods of time, while freshly cut cucumber, celery, and carrots with hummus or peanut butter replenish our bodies after long swims in the ocean.

HIPPEAS

2Indulgent snacks

While nutritious snacking in the summer sun is always a good idea, we’re not above bringing a few junkier nibbles to keep things interesting. The easiest thing to throw in your bag? Energy bars. Keep Healthy’s two-ingredient bars in flavours such as Apple Walnut, Pineapple Coconut, and Cashew Date are made from real, whole foods and are packed with fibre. For something savoury, cheesy puffs and crunchy tortilla chips by HIPPEAS always hit the spot, while veganized versions of nostalgic candies such as Go Max Go’s Cleo’s (vegan peanut butter cups in dark and white chocolates) satiate our sweet-tooth cravings. And when the sun goes down and the bonfire begins, we’ve got Trader Joe’s vegan marshmallows.

Luke Albert

3Drinks

We love kombucha … except when we head to the beach because once we’ve walked across the sand to our desired sunning destination, the fermented tea gets shaken and could explode. Instead, we opt for hydrating coconut water, refreshing cold-pressed juice, or a filling chia seed-infused drink by Mamma Chia. If you’re going the homemade, we suggest whipping up some sangria with fresh berries or a refreshing strawberry lemon mocktail. 

Sun Bum

4Protection

The sun’s rays are a force (that’s both good and evil) to be reckoned with. On the one hand, soaking up that much-needed vitamin D is glorious. However, sunburns are the worst, so combat those powerful UV rays with hats, sunscreen, and (surprisingly) sesame, olive, and coconut oil. Check for the cruelty-free leaping bunny on the back of store-bought sun products—our favorite brands include Kiss My Face, Alba Botanica (available at Target!), and Sun Bum. For even more vegan and cruelty-free options, check out our roundup of vegan sunscreens you can buy almost anywhere. Don’t forget to reapply after you hit the water.

Drew Perales/Unsplash

5Entertainment

No trip to the beach is complete without proper reading material, which is why we’re packing essential books such as Tabitha Brown’s Feeding the Soul for all her health tips, thought-provoking The Sexual Politics of Meat, and heart-warming The Adventures of Esther the Wonder Pig. And might we suggest the new VegNews?

For more vegan summer tips, read:
5 Vegan-Friendly Beach Towns You Need to Visit
The 10 Best Sustainable Vegan Swimwear Brands
The Ultimate Guide to Vegan Birkenstocks

https://vegnews.com/2022/6/pack-vegan-beach-bag