Recipe: Crispy Mushroom Filo Bites

From onegreenplanet.org

These easy crispy vegan filo bites are made with mushrooms and make for the perfect appetizer!

Crispy Mushroom Filo Bites [Vegan]

• Dairy Free

Serves

4

Cooking Time

35

Ingredients You Need for Crispy Mushroom Filo Bites [Vegan]

For the Pastry:

• 1 packet vegan filo pastry - thawed
• 1/2 cup vegan butter melted - set aside

For the Filling:

• 2 tablespoons olive oil
• 3 cups mixed mushrooms (cremini and shitaki work well), roughly chopped
• 1/2 cup fresh green onions, finely chopped
• 1/2 cup sweet white onion, finely chopped
• 2 cloves of garlic, finely chopped
• Season, to taste
• 1 teaspoon thyme
• 3 tablespoons nutritional yeast

How to Prepare Crispy Mushroom Filo Bites [Vegan]

1. Into a small saucepan add your ingredients for the mushroom filling.  Cook on medium heat for around 10 minutes or until your mushrooms no longer hold any moisture and your onions are soft and brown.  Set this mixture aside to cool while you prepare your filo.
2. Remove your filo from the package and lay flat on a flat surface.  If you're unfamiliar with filo are work a bit slower with it then set a damp cloth on top of the filo sheets to avoid drying.
3. Grab your butter and place a pastry brush into it.
4. Grab your first piece of thin filo and place onto a large, wooden, cutting board.  Brush with butter and repeat around 6 times.  You may need more butter depending on how liberal you are. Cut your filo sheet into quarters.  Place your mixture into the middle of each piece and gather all four corners at the top and pinch to stick together.  Note: Filo is very delicate so move slowly if you feel nervous, you want to avoid the pastry from tearing.
5. Place in the freezer for 10 minutes while your oven preheats to 400°F.
6. Cook for 15 minutes (depending on your oven) or until golden brown and perfectly crispy.
7. Enjoy hot!

Image Credit: Food By Maria/ Maria Koutsogiannis

https://www.onegreenplanet.org/vegan-recipe/crispy-mushroom-filo-bites-vegan/

Vegan Food News of the Week: Cher’s Gelato, DoubleTree’s Chocolate Chip Cookies, and More

From vegnews.com

From dairy-free gelato on Cher’s new Cherlato truck to DoubleTree’s inclusive check-in chocolate chip cookies, we ‘re serving up the best in vegan food news of the week

It seems that every week in the world of vegan food news is more exciting than the last and this week is no exception. There’s a big honking meatless bulgogi sandwich at Ike’s Sandwiches (and its meaty filling is eerily similar to that bulgogi we can’t stop thinking about at Trader Joe’s). DoubleTree Hotel by Hilton is keeping its 50-year-old tradition of cookies at check-in alive and well with a new option for vegan guests. And Cher just launched a gelato truck with a jaw-dropping vegan option that will make you believe in life after love. 

1Vegan bulgogi sandwiches at Ike’s

If you’re anything like us, every single trip to Trader Joe’s starts with a quick check on vegan bulgogi stocks in the freezer aisle—and maybe picking up a box or five to replenish your own supplies. Now, that meaty goodness is available in a new format: a big ol’ meatless bulgogi sandwich at California chain Ike’s Sandwiches, which operates 100 locations. 

Ike’s Sandwiches

Called the “Floryn,” it features Nasoya’s PlantspiredPlant-Based Steak, which comes seasoned with authentic Korean BBQ flavour and char-grilled to ensure an optimal taste and texture. 

The sandwich also includes purple slaw and pickle havarti, along with Ike’s unique Asian BBQ sauce, delivering a harmony of sweet, spicy, and smoky flavours. The gourmet Floryn ($21)—which can be customized to be fully vegan with dairy-free cheeses and sauces—is available exclusively for Ike’s Rewards Members and for a limited time only. 

“Sometimes I’m a vegetarian, and I have a lot of friends who are vegan, vegetarian, and flexitarian,” owner Ike Shehadeh said in a statement. “I show my love for them by creating plant-based sandwiches that are amazing and filling.”

“Floryn is the most ultra-premium plant-based sandwich I’ve ever made,” Shehadeh said. “The Plantspired Plant-Based Steak we use for the vegan bulgogi is something meat lovers and vegans will both love.”

Since Trader Joe’s private labels items, there is no real way to really pin down which company produces its vegan bulgogi—but if you ask us, Plantspired’s steak tastes strikingly similar to TJ’s. 

2Stacked Beyond Burgers

Plant-based meat company Beyond Meat is expanding its product range with the debut of the Beyond Stack Burger—its answer to smash-style burgers, which have grown in popularity on menus by 720 percent in the last four years. 

Now available at select Kroger stores nationwide, this innovative burger—a companion to the foodservice version, Beyond Smashable Burgers, the company recently launched—is designed to offer a taste and texture even closer to beef.

Beyond Meat

Early reviews laud its succulent taste, distinctive crumble, and crisp exterior, that successfully mimic the appeal of traditional beef burgers. 

“The new Beyond Stack Burger reflects our commitment to relentlessly innovate until our products are indistinguishable from animal meat in taste, texture, and flavor while being more nutritious and sustainable,” Dr. Dariush Ajami, Chief Innovation Officer at Beyond Meat, said in a statement. 

“We are thrilled to expand our retail product portfolio with this latest offering which builds upon the recent launches of the newest iteration of Beyond Sausage and our ground-breaking, heart-healthy Beyond Steak,” Ajami said.

In tandem with the launch of the new burger, Beyond Meat also invites consumers on a journey of transparency with its “There’s Goodness Here” campaign. The multi-pronged campaign aims to celebrate and demystify the process behind the creation of the company’s plant-based meats. 

The campaign starts with its American Heart Association-approved Beyond Steak, made from fava beans sourced from eco-friendly farmers in Munich, ND and carefully created with other sustainable proteins using non-GMO ingredients like peas, rice, and wheat.

3Pork-free bratwurst is best

TiNDLE Foods just rebranded from its Next Gen Foods name and is working on some exciting launches under its new moniker that expand upon its vegan chicken products.

This broadened TiNDLE Foods platform will facilitate the development, production, and sales of its existing TiNDLE Chicken product line as well as novel plant-based foods that now include other meat alternatives such as plant-based sausages in Bratwurst, Italian, and savoury breakfast varieties. 

Tindle Foods

Leveraging the recent acquisition of vegan dairy startup Mwah!, the company also aims to enhance its R&D capabilities and expertise in dairy-free product development, leading to the rollout of a variety of new plant-based milks and the extension of its gelato line. 

John Seegers, the CTO, and his team with substantial experience in plant protein and product development, will play a pivotal role in diversifying the product range beyond chicken. 

“The new TiNDLE Foods marks a significant milestone in our journey in providing ridiculously good food experiences that will help accelerate the transition to a more sustainable food system,” Andre Menezes, CEO and Co-Founder of TiNDLE Foods, said in a statement. 

TiNDLE Foods, named after 19th-century Irish physicist John Tyndall, has a mission to lessen our dependence on animal agriculture and make planet-saving efforts enjoyable and tasty. The company has raised $130 million in funding and successfully expanded its plant-based chicken products to thousands of eateries and grocery stores globally.

“As we grow into new product categories and increase our capacity to make the best-tasting meat and dairy products—some of the most beloved foods in our society—we’re now able to get closer and closer to finding viable and delicious solutions to help save our planet.”

4DoubleTree’s vegan chocolate chip cookies

This week, checking into the DoubleTree Hotel got even sweeter for vegans and the 32 million people in the United States with food allergies. That’s because the Hilton-owned chain just partnered with vegan cookie brand Partake to continue its 50-year-old tradition of giving out cookies to guests at check-in. 

DoubleTree by Hilton

“We want every guest to feel at home when they enter the doors of a DoubleTree by Hilton, and we recognize that traveling with food allergies, sensitivities, or restrictions can be challenging,” Shawn McAteer, global brand leader, DoubleTree by Hilton, tells VegNews. “This new allergy-friendly chocolate chip cookie is not only vegan but also free of the top 9 allergens, allowing us to extend DoubleTree’s signature hospitality to even more travellers.” 

Now, everyone can partake in this little bit of hospitality, with a vegan chocolate chip cookie that’s all about inclusion and comes individually wrapped to avoid cross-contamination.

“We hope that introducing this new cookie, alongside our original cookie, underscores the warm welcome that has become a hallmark of the brand and reaffirms our commitment to fostering hospitality for every guest, every visit,” McAteer says. 

DoubleTree by Hilton

Entrepreneur Denise Woodward founded Partake to make sure her young daughter, who has multiple food allergies, could enjoy sweet treats. “As a parent of a child with food allergies, I know first-hand how limited offerings are for those with allergies and dietary restrictions when traveling—everyone deserves to have a sense of assurance and comfort when they are away from home,” Woodward tells VegNews. 

“We are proud to extend Partake’s mission of inclusivity to DoubleTree by Hilton hotels across the United States, and are thrilled to work with such an iconic brand to create a more inclusive welcome for their guests at check-in,” she says.

Outside of DoubleTree, Partake offers a variety of vegan cookies and treats, available at retailers nationwide, including Trader Joe’s, Target, and more. 

5Cher’s new gelato truck

We always like a good portmanteau but did not have “Cherlato” on our 2023 bingo card. What does combining Cher and gelato actually mean? It’s the name of a new gelato truck roaming Los Angeles, a collaboration five years in the making between New Zealand ice cream company Giapo and the 77-year-old musical artist.  

And if you need a vegan flavour, she’s got you, babe.  

Cherlato

The option is called “LA, I Love You” and is a love letter to the city that features a base made with flax milk (from local company Malibu Mylk) that is folded with vegan white chocolate chips and pluots (another portmanteau of plums and apricots). 

And if this flavour—the only one in the line-up that’s free from the top nine allergens—doesn’t pique your interest, the whole thing is served under an edible cloud.

https://vegnews.com/2023/8/vegan-food-news-of-the-week-august-4 

Meera Sodha’s vegan recipe for gnocchi with summer greens

From theguardian.com

Humble yet versatile gnocchi become things of beauty when paired with a big handful of assorted green veg and a dash each of cream and mustard 

I often like my route to dinner, from ingredients to sit-down meal, to be swift but pleasant, much like my travel. And especially in summer. I enjoy gnocchi for this very reason – it’s a fast but brilliant readymade “ingredient” that is sympathetic to a lot of different flavours. In today’s case, I’ve teamed it up with a series of fresh vibrant greens, from Tenderstem to peas and from rocket to parsley, and made it richer and more exciting using a spot of cream and mustard.

Gnocchi with summer greens

You’ll need a large frying pan with a lid.

Prep 10 min
Cook 20 min
Serves 4

Fine sea salt
4 tbsp extra-virgin olive oil, plus extra to serve
2 garlic cloves, peeled and crushed
8 spring onions (150g), trimmed and finely sliced
200g frozen petit pois, defrosted
300g Tenderstem broccoli, or similar, stems cut in 1½cm lengths, florets separated
1 lemon, zest finely grated, then juiced, to get 1½ tbsp
6 tbsp vegan double cream – I use Oatly
1 tbsp dijon mustard
800g gnocchi
60g rocket
20g (5¼ tbsp) flat-leaf parsley, chopped

Set a large saucepan of salted water on to boil – I use one teaspoon of salt per litre of water.

Meanwhile, put the oil in a large frying pan on a medium heat and, when hot, add the garlic and cook for a minute, until sticky and pale golden.

Add the sliced spring onions, stir to mix, then add the peas and leave to cook for three minutes. Stir in the broccoli, cook for another three minutes, then cover the pan and cook for two to three minutes more, until the broccoli is tender.

Add the lemon zest and juice, a teaspoon of salt, the cream and mustard. Leave the cream to simmer for a second, then take off the heat.

Cook the gnocchi in the salted boiling water according to the packet instructions (ie, until they float to the surface). Towards the end of the cooking, use a mug to scoop up some of the water.

Drain the gnocchi, stir them into the vegetable pan, then add a couple of tablespoons of the reserved cooking water and all the rocket and parsley. Mix again, then distribute between four plates. Drizzle a little more oil over each portion and serve.

Meera Sodha’s gnocchi with summer greens. Photograph: Louise Hagger/The Guardian. Food styling: Emily Kydd. Prop styling: Jennifer Kay. Food styling assistant: Susanna Unsworth.

 This article was amended on 5 August 2023 to include the amount of shop-bought gnocchi required to feed four (800g).

https://www.theguardian.com/food/2023/aug/05/vegan-gnocchi-with-summer-greens-recipe-meera-sodha

You Can Now Buy Vegan Müller Corners In The UK

From plantbasednews.org 

The vegan yogurt market has been booming in recent years

If you were one of the many Brits who grew up eating Müller corners, you’ll be delighted to know that the brand has finally released a vegan version with a dairy-free yogurt base. 

The plant-based versions come in two flavours – Strawberry & Pomegranate and Vanilla Chocolate Maxi Balls. The yogurts are made with a coconut alternative. Like the original Muller Corners, the vegan options feature one compartment with vanilla yogurt, and the other with either compote or chocolate balls. 

Müller has also released two vegan rice puddings. These come in vanilla and chocolate flavours, and are made with a coconut alternative. All the products are available at Asda, and will cost £1.25. 

“When we spoke to consumers it was clear that plant-based Müller favourites represented a real opportunity, as long as it maintains our trademark taste,” commented Toby Bevans, strategy and marketing director at Müller Yogurt & Desserts. “Plant-based and dairy products have co-existed in shopping baskets and fridges for a long time, so making the nation’s favourite dairy brand accessible to more people is a really exciting and natural move.”

                Vegan Muller Corners are finally on the market - Media Credit: Plant Based News

The rising popularity of vegan yogurt

Previously a rarity on supermarket shelves, it’s now easier than ever to find dairy-free yogurt on your weekly shop. 

The global vegan yogurt market was valued at USD $1.2 billion in 2021, and it’s been projected to grow to $9.58 billion by 2030. 

As well as Muller, a number of other mainstream brands have introduced plant-based versions. These include Benecol, Petits Filous, and Danone. Vegan brands like Alpro, Nush, and Oatly also sell popular dairy-free yogurts. 

Is the UK moving away from dairy?

There has been a boom in demand for alternatives to traditional dairy products in recent years. We see this most starkly with fluid milk consumption, with people drinking around 50 percent less than they did in the 1970s. 

This is partly attributable to the rising popularity of plant-based milk. Generation Z in particular are more likely than others to opt for oat, almond, soy, or other vegan varieties. 

A study published last year found that almost half of that age group felt shame around ordering dairy. While half of them still preferred cow’s milk, more than half intended to give it up in the next year.

It’s worth noting, however, that the overall demand for dairy is still strong. According to stats from 2020, 98.5 percent of UK households still buy fluid milk. What’s more, demand for cheese is growing. According to figures from 2022, 35 percent of the population eat it two to three times a week, while 71 percent of consumers had bought cheddar in the last three months. 

A recent study found that British vegetarians, who consume more dairy than any other dietary group, felt less guilt about eating cheese than milk.

https://plantbasednews.org/lifestyle/food/vegan-muller-corners-uk/

Robert Downey Jr.’s Favourite Vegan Steak Makes American Steakhouse Debut

From vegnews.com

Charley’s Steak House just became the first American steakhouse to add a plant-based steak, made by Chunk Foods, to its menu

Classic steakhouses are typically not the first place you’d think to go for vegan food. Or at least not anything more than a side of steamed broccoli or unbuttered potatoes. And most likely not in Florida. However, times are changing.  

This week, vegan steak made by Chunk Foods landed on the menu at Charley’s Steak House in Orlando, FL—marking a milestone moment for the steakhouse as the first establishment of its kind to introduce a plant-based steak.

Chunk Foods

“This milestone is incredibly significant for Chunk, and for the plant-based industry as a whole,” Amos Golan, Chunk Founder and CEO, tells VegNews. “Chunk is the first plant-based brand ever to have its product added as a regular menu item in a traditional and well-respected steakhouse chain in the US.” 

“Chunk is listed on the same menu as other premium cuts of beef thanks to its exquisite culinary performance, great taste and texture, clean ingredient list, and impressive nutritional profile.” 

Charley’s Steak House is part of Talk of the Town Restaurant Group, which operates six properties across Florida, including other meat-centric restaurants FishBones, Texas Cattle Company, and Vito’s Chop House.

Vegan steak at the centre of the plate

Originally from Israel, the innovative food-tech start-up recently raised an impressive $15 million in seed funding, in a round that included Robert Downey Jr.’s venture capital firm, FootPrint Coalition.

Chunk Foods

Harnessing the power of fermentation, Chunk Foods develops products that capture all of the desirable qualities of traditional steaks using a base of cultured soy and wheat. To make the perfect vegan steak, Golan explains, was quite challenging. 

“To be blunt, the challenges we faced in creating a plant-based steak were substantial,” Golan says. “Texture and flavour were key, as well as replicating the mouthfeel and taste of a high-quality steak was no easy task.” 

“It took years of development to refine our product, and it’s something we continue to do because we refuse to settle for anything but the absolute best,” he says. “Our steaks have a meaty texture and bite, a juicy mouthfeel and unmistakable umami flavours.” 

High in protein, low in salt, and low in fat, Chunk’s steaks are incredibly versatile, with the ability to be pan-seared, basted, grilled, smoked, stewed, or even braised. They are also made without additives, thickeners, or binders.

Golan believes that this partnership with Talk of the Town signifies that there remains a vast untapped potential in the plant-based meat industry, which he says has stagnated over the last couple of years.

Chunk Foods

“Steakhouses in the United States sell over $14 billion of steak, and tapping into what was previously an unattainable market marks a tremendous step in the right direction, making plant-based eating accessible and desirable to more Americans and marking Chunk as an industry leader,” Golan says.

On the menu at Charley’s

On the menu at Charley’s, the vegan steak’s name is a mouthful: “F U Filet Mignon—Freaking Unbelievable Plant-Based by Chunk.” At $69, the 6-ounce vegan steak is priced somewhere in the middle of Charly’s animal-derived meat options—equal to a larger 18-ounce Prime New York Strip Steak but cheaper than the $12 per ounce Wagyu Filet Mignon. 

At Charley’s, the vegan steaks get the royal treatment with a dry spice rub and a sear on the restaurant’s open flame. The hope here, Golan says, is for Chunk to serve as “a potential gateway” to plant-based meats for customers.

Chunk Foods

It also allows the steakhouse to refresh its offerings and cater to younger demographics that are consistently looking to lower their environmental footprint by reducing their animal meat intake. 

“We are reshaping the steakhouse experience. At our core, we serve the finest steaks and seafood and have been searching for over 15 years for a plant-based option that meets our standards,” Seth Miller, Vice President/Chief Operating Officer of Talk of the Town, said in a statement. 

“We are excited to introduce our customers to Chunk steak,” Miller said. “This partnership provides a solution that aligns with our quality expectations for every item we serve. If it’s not the best, we won’t serve it.”

With its partnership with Talk of the Town underway, Golan is looking to take a bite out of a burgeoning market for vegan steak, projected to double its current value from $598.6 million to $1.13 billion by 2033, according to Future Market Insights.

Outside of Charley’s, the company is working to expand the presence of Chunk’s steaks, filets, and pulled meats in the New York City metro area, Los Angeles, and Florida. 

Chunk Foods

A number of restaurants currently offer vegan meats, including Willow and Delice & Sarrasin in Manhattan, as well as the Butcher’s Daughter in Williamsburg and West Hollywood, and De Buena Planta in Silver Lake. 

The company is also making an appearance at vegan festival Vegandale in NYC next month where it will be handing out free samples of its history-making vegan meats.

https://vegnews.com/2023/8/robert-downey-jr-chunk-foods-steakhouse