Fast Food Plant-Based Recipes Twitch

A Tribute to Taco Bell’s Mexican Pizza, Made Vegan

At long last, Taco Bell has brought back its iconic Mexican Pizza after an extended hiatus. Folks got so hyped that it sold out in just a couple of weeks, and Taco Bell is looking to return it permanently this fall.

The news has brought joy to many, including Foodbeast’s Chris Abouabdo, who decided to make his own take on the Mexican Pizza as a tribute to its return.

With so many fast food chains jumping on the plant-based hype train, its only fitting that Chris made a vegan version that anyone can enjoy. His take, which brings in plant-based meat and cheese and a custom enchilada sauce, checks all of the Taco Bell flavor boxes but offers up the opportunity to skip the meat.

Maybe Chris’s recipe will one day be the blueprint for Taco Bell’s own plant-based Mexican Pizza. In the meantime, here’s how to make your own iteration.

All of these recipes are also streamed on Twitch if you want to see the full making of in action. If you have ideas for recipes, feel free to hit up our Discord as well!


Taco ‘Meat’

  • 1 lb vegan ground beef (we opted for Beyond Meat, but use your favorite)
  • 1 package Taco Bell Original Taco Seasoning Mix
  • 3/4 cup water


Note: this can be swapped with canned enchilada sauce if you prefer.

  • 10 dried guajillo chilies
  • 2 dried pasilla chilies
  • 4 cups water
  • 2 cloves garlic
  • 1/2 onion
  • 1 can tomato sauce
  • Salt to taste

Other Pizza Ingredients

  • 1 can refried beans
  • 4 corn tortillas
  • Oil for frying
  • 2 tbsp vegan butter
  • 1 package vegan shredded yellow cheese (ie. cheddar)
  • 1 package vegan shredded white cheese (ie. mozzarella)
  • Fresh chopped tomatoes for garnishing


  1. Add the vegan meat to a preheated skillet, and cook until browned.
  2. Sprinkle in the taco seasoning and water, then bring to a boil and simmer low for 10 minutes.
  3. Fry off the beans in vegan butter and a splash of water to keep them loose.
  4. Boil your chilies in water until softened, then add to a blender with the remaining sauce ingredients. Blend, and add a splash of the chili cooking water to loosen if needed. Season to taste.
  5. Fry your corn tortillas in oil at 350 degrees Fahrenheit until fully crispy. Keep warm in an oven until the whole batch is done.
  6. Assemble your Mexican pizza: Lay a fried tortilla down on a baking sheet and top with beans, then meat, then another tortilla, then sauce, then your vegan cheese. Use both white and yellow cheese to keep things authentic.
  7. Bake at 350 degrees Fahrenheit until the cheese is melted.
  8. Remove from the oven and top with chopped tomatoes.
Fast Food Food Challenges Recipes

Heinz is Launching a Burger Contest to Find the Best At-Home Creation

If you don’t know, now you know that National Burger Day is May 28th — like we really need another excuse to shove a burger in our faces — and Heinz is launching an “Art Of The Burger” contest in hopes to find the best at-home burger creation to feature on BurgerFi menus just in time for the holiday.

Culinary creatives can enter the challenge now through July 12th with a chance to win a $25,000 prize and their masterpiece featured at BurgerFi in Fall 2022. To join in, Heinz fans can submit their coolest creation to or post on Twitter or Instagram using hashtags #HeinzArtBurger and #contest.

Burger submissions will be critiqued on imagination, presentation, use of sauce and build. Heinz is here for the insane condiment collabs, unexpected alternatives and weird toppings. They want to inspire burger lovers to unleash their inner burger bae. After all, every burger is a blank canvas and its ingredients are tools to transform any burger into a work of art.

To learn more about the Heinz “Art Of The Burger” competition, follow Heinz on TikTok, Instagram, Twitter and Facebook.

Recipes Twitch Video

How To Make A Bulgogi Cheese Waffle Sandwich

Doing waffles as the base to a sandwich is already a dope move. Make those waffles into kimchi cheese waffles, or “chaffles,” and you’re in for a savory, cheesy, oozy sandwich experience.

Foodbeast friend and chef Cody Storts made these waffles when he stopped into the Foodbeast Kitchen a while back for a cooking stream on Twitch. His full creation? The Ribeye Bulgogi Chaffle Sandwich, featured bulgogi-marinated ribeye steak, kimchi slaw, gochujang mayo, and the aforementioned cheese waffles.

While there’s flavor packed into every component through kimchi, gochujang, and more, the star is definitely those cheese waffles that crown the outside. Together with the sweet, savory ribeye and the freshness of the kimchi, you get one epic sandwich that’s as messy as it is delicious.

The recipe to make the Ribeye Bulgogi Chaffle Sandwich is below for those who wish to make their own version.



  • 1 16 oz package of mozzarella cheese
  • 3 eggs
  • 1 cup finely chopped kimchi
  • Salt and pepper to taste

Bulgogi Ribeye

  • 2 12 oz ribeye steaks
  • 1 cup Korean soy sauce
  • 1 tablespoon fish sauce
  • ¼ cup rice vinegar
  • 3 tablespoons minced garlic
  • 3 tablespoons minced ginger
  • 2 tablespoons sesame seeds
  • ¼ cup white sugar
  • 1 tablespoon gochugaru
  • 1 cup roughly chopped green onion

Kimchi Slaw

  • 2 cups thinly sliced cabbage
  • 1 cup thinly sliced carrot
  • 1 cup roughly chopped kimchi
  • 1 cup green onion
  • 1 tablespoon toasted sesame oil
  • ¼ cup sugar
  • 1 tablespoon rice wine vinegar
  • Salt and pepper to taste

Gochujang Mayo

  • 1 cup mayo
  • 1 tablespoon gochujang
  • 1 lime
  • 2 tablespoons sugar
  • Gochugaru (Korean chili powder) for garnishing
  • Sesame seeds for garnishing


  1. Marinate your steaks in all of the marinade ingredients for at least 20 minutes, or overnight.
  2. Remove excess marinade from the steaks and sear on high heat in a frying pan with sesame oil. Cook to medium-rare, then let rest.
  3. Combine your cabbage, carrot, kimchi, green onion, sugar, sesame oil, and rice wine vinegar to make your slaw. Season to taste.
  4. Combine your mayo, gochujang, a tablespoon of gochugaru, and sugar. Add the zest and juice from your lime, and mix well. Season to taste. 
  5. Preheat the waffle iron and grease it. Mix together chopped kimchi, shredded mozzarella, and eggs to make your cheese waffle mix. Season with salt and pepper.
  6. Fill the waffle iron with your mixture, and cook until golden brown, about 3-4 minutes. You’ll need to do this twice to get two waffles.
  7. Add one cup of your steak marinade to a pan, and bring to a boil so it reduces to a glaze. Slice your ribeye and toss it through the cooked glaze.
  8. Assemble your sandwich: start with a cheese waffle base, then add your steak, the kimchi slaw, the gochujang mayo, and a sprinkle of gochugaru and sesame seeds on top. Crown with your final waffle, and dig in!
Alcohol Beer Celebrity Grub Drinks Recipes

Elysian Brewing Hires Action Bronson as its ‘Director of Dank’

Elysian Brewing Company recently hired Action Bronson as its “Director of Dank,” in conjunction with the Seattle-based brewery rolling out its Dank Dust IPA nationally.

The 8.2% ABV pine-forward India Pale Ale is brewed with proprietary terpenes providing the beer with its “dank” aroma. The sweet hop flavor and low bitterness turn the classic Space Dust IPA up a notch.

Because beer and snacks go hand-in-hand, Elysian has tapped Bronson, a well-known rapper, chef and author, to create recipes worthy of pairing with the beer.

“Dank is a lifestyle,” says Action Bronson. “I even have a dank dossier, which is why I am Elysian Brewing’s Director of Dank. I worked with the brewery to create two recipes to pair with Dank Dust. The flavors, aromas and creativity that you’ll see in the recipes are inspired by the dankness of the IPA.”

“We took putting the ‘Dank’ into Dust seriously,” added Joe Bisacca, Elysian Brewing’s Co-Founder. “Nailing the earthy, citrusy, piney, dank aroma took trial and error and we love how Dank Dust turned out. To really make sure our drinkers had the dankest occasion, we hired Action Bronson as our Director of Dank to create snack recipes worthy of pairing with the beer.” 

Designed to be recreated at home, the recipes include Sticky Short Ribs and Funkified Funnel Cake, each featuring ingredients readily available at your local grocery store. Check them out below.



  • Short ribs 
  • 1 cup turbinado sugar 
  • 1 tbsp black pepper
  • 1 tbsp Kosher salt
  • 1 tbsp garlic powder
  • 1 tsp crushed red pepper


Prep short ribs (cutting Korean Style). Mix sugar, salt, pepper, and garlic powder in a bowl and combine well. Cover the meat with the mixture. Preheat oven/air fryer 420 degrees. Roast for 30 to 35 minutes, checking them around 20 minutes, keeping an eye on it so the sugar doesn’t burn. Cut the ribs into pieces, let cool and drizzle with hot Chinese mustard 



  • ½ cup of Elysian Brewing Dank Dust IPA 
  • 1 cup flour 
  • ¼ tsp baking powder 
  • 1 pinch salt 
  • ½ tsp cinnamon
  • Powdered sugar 
  • Extra virgin olive oil to fry


Combine flour, baking powder, salt, and cinnamon in a mixing bowl. Add Dank Dust IPA slowly to the mix until the texture is that of a paste. Once mixed, transfer into a large plastic sealable bag and refrigerate for two hours. Heat oil in a shallow frying pan. Test the oil before frying. Once ready, cut a little piece of the plastic bag corner and use it to pipe batter funnels into the hot oil. Let fry, flip then remove and place on a wire rack to cool. Dust with powdered sugar and top with your favorite sweets. Action suggests gummy bears and chocolate sandwich cookies.

Recipes Twitch Video

Sichuan Nashville Hot Nuggets Are Addictively Spicy And Numbing

Chicken nuggets are one of the optimal vehicles for spice and heat. There’s a reason every fast food chain from McDonald’s to Wendy’s has a version these days: they’re snackable, addictive, and timeless.

Crank that spice up by combining Nashville Hot and Sichuan’s “Mala” together, and you’re in for a fiery nugget experience that’s spicy, numbing, and insatiable all at once.

Brought together by Foodbeast Chris in the Foodbeast Kitchen, these Sichuan Nashville Hot Nuggets are made up of three components. At the base, you have some easy homemade nuggets that are modeled after fast food’s gold standard of McNuggets. The coating is chili oil that meshes the sweet heat of Nashville Hot with the tingly spicy of Sichuan.

For dipping, Chris made a labneh ranch dressing that’s cooling, creamy, and tangy all at once. Together, it might just be the ideal experience for indulging in a spicy nugget smorgasbord.

To make these Sichuan Nashville Hot Nuggets for yourself, peep the recipe below.


Chicken Nugget Mix

  • 2 pounds boneless skinless Chicken Thighs
  • 1 tbsp cornstarch
  • 1 tsp MSG
  • 1 tsp Lawry’s Seasoning Salt
  • 2 tsp Garlic Powder
  • 2 tsp Onion Powder
  • 1 tsp Paprika
  • Oil for frying

Dry Batter

  • 1 cup all-purpose flour
  • 1/2 cup cornstarch
  • 1 tsp baking powder
  • 1/4 tsp baking soda

Wet Batter

  • 1 cup cold water
  • 1/4 cup ice-cold vodka
  • 2 beaten eggs
  • 1 cup all-purpose flour
  • Salt, Pepper, and MSG to taste

For Coating and Plating

  • 3 tablespoons Sichuan Nashville Hot Chili Oil (Recipe here)
  • 1 cup Labneh Ranch (Recipe here)
  • Slices of white bread
  • Slices of bread and butter pickles


Prepare The Nugget Mix

  1. Cut chicken into tiny pieces.
  2. Add into a food processor with cornstarch and spices.
  3. Blend until smooth.
  4. Spread onto a baking sheet, and let chill for at least 15 minutes.

Fry Your Nuggets

  1. Shape nuggets using the ground chicken mixture. If you have McNuggets for reference, get them into similar shapes.
  2. Dip nuggets into the seasoned dry batter, then your wet batter, coating evenly.
  3. Transfer immediately to a deep fryer at 350 degrees Fahrenheit. Cook for about 3-4 minutes until cooked and crispy.
  4. Drain on paper towels or a wire rack.

Plating Your Nuggets

  1. Toss the nuggets in your Sichuan Nashville Hot Chili Oil.
  2. Place a slice of bread down on your plate. Load up the nuggets on top, and garnish with slices of pickles.
  3. Drizzle with extra chili oil, and serve with Labneh Ranch on the side for dipping.
Culture Features Recipes TikTok Video

Content Creator Highlight: The Golden Balance

Photo: Facebook

If you didn’t know, this is Arab American Heritage Month. While this is a newly recognized celebratory tradition in the states, it’s long overdue. The purpose of this month is to honor Arab Americans and Arabic speaking Americans by highlighting their culture and contributions to the world. 

Here in the U.S., Arab cuisine is loved yet the culture’s representation is not prevalent. One content creator illuminating Arab culture and traditions is Ahmad Alzahabi, aka The Golden Balance. Inspired by his last name, which means golden, Alzahabi initially had an interest in documenting his journey to a more balanced and healthy lifestyle. Not long after he started sharing his daily routine, his culinary content began garnering attention, drawing more and more eyes to his delicious creations.

Alzahabi admits to having more culinary passion than experience in the beginning. During high school, he interned in Dubai at a four-star Swiss hotel, which taught him the ropes of working in a restaurant. While his knowledge grew, his hunger for more culinary growth pushed him onward. Fast forward a year later, along with countless trial and error attempts, and now The Golden Balance has millions of followers across three social media platforms. 

His self confidence undoubtedly plays a part in The Golden Balance’s success. Instilled in him by his parents, Alzahabi believes that it isn’t an insecurity if it’s something you embrace. This spirit can be felt in his content, which not only features mouthwatering food recipes, but also messages of positivity and encouragement. 

Although it was never his original intention, The Golden Balance has helped shed light on his Islamic roots. He later realized that for many Muslims, sharing their culture was a hurdle. Burgeoning fan interest in his culture inspired him to not only share more of it, but was also the origin of his tagline, “Now Bismillah.” The suggestion was made to him by Arab fans of his content who naturally identified with it. Alzahabi fondly recalled the impression these cultural interactions had on him:

“In their head it was like, sometimes it’s tough to embrace who you are, given your surroundings. So, when they see someone that’s representing who they are, and what they say and normalizing words in Arabic or foods that previously were looked down on — like look at this weirdo, look what they’re eating. And now, it’s making it cool, people feel represented. People feel represented through you, your name is Ahmad Alzahabi, you’re putting out dishes that your mom taught you that are completely Syrian, you’re saying ‘Bismillah’ at the end of every single video. I wasn’t doing it intentionally, I just said it because someone commented on it and thought that’s a good idea.”

During last year’s Ramadan, an Islamic observance of fasting, prayer, reflection and community, Alzahabi would break fast around 8pm or 9pm, and then create food content until the wee hours of the morning. Through this experience he was inspired to begin sharing his process along with other aspects of his culture through a series aptly-named The Ramadan Chronicles.

Moving forward, Alzahabi hopes to continue sharing his culture and making the kitchen a lot less intimidating for people. While he’s unsure if he does the best job expressing it, his goal is to encourage you to embrace who you are and be unapologetic as a person through food. “You gotta embrace the process,” he underscores. 

To follow Ahmed Alzahabi’s journey and learn some amazing recipes while you’re at it, you can visit his website here.

Cravings Recipes

Eat Like a Breakfast Champ With These Bacon, Egg and Cheese Stuffed Savory Pancakes

Foodbeast Kitchen League star and master level recipe creator, Josh Elkin, is regularly featured on this page because of the top tier dishes he stays wowing folks with. Savory pancakes stuffed with bacon, egg and cheese? Color me wowed again.

The best part is he’s showing us exactly how to reach breakfast nirvana with a step by step recipe, as shown above.

So the next time you’re craving breakfast and want to impress yourself, your hunger and anybody else around, take note of the power you wield knowing that you too can create the sorcery that is savory pancakes stuffed with bacon, egg and cheese.

Brand Recipes Twitch Video

How To Make SPAM® Classic Studded Korean Corn Dogs

What makes Korean Corn Dogs so much fun is that special yeasted batter as the crust, which allows you to stick pretty much anything that you can fry to make the dogs look extra special.

Typically, this is done with ingredients like potatoes. Foodbeast Chris took it a step further and studded his take on a Korean Corn Dog with SPAM® Classic.

Chris’s creation comes as a tribute to Foodbeast’s most recent Kitchen League match, which saw celebrity chef Triciaisabirdy go up against Twitch cooking legend TheHungerService in a SPAM® Brand Fine Dining battle.

This means that he incorporated some unique ingredients into making these Korean corn dogs, including quail eggs for the batter and two different sauces that played to the ingredients both chefs used. Those sauces were caviar ketchup, and an aioli featuring yuzu koshō, a fermented, citrusy, and spicy Japanese condiment.

@yungfoodbeast Caviar Ketchup from the @spambrand corn dog video…here it is 🤤📈💜🤞 — /w @_bookofelie ♬ original sound – Foodbeast

While the inside of the corn dogs had both cheese and SPAM® Classic, it was the crispy studs of SPAM® Classic on the outside that made this one special.

To make your own take on Chris’s SPAM® Classic Studded Korean Corn Dogs, peep the recipe below.



  • 2 cups bread flour
  • 2 Tbsp sugar
  • 2 tsp salt
  • 1 pkg instant yeast
  • 3/4 cup water
  • 3 quail eggs

Corn Dog Components

  • 2 cans of SPAM® Classic
  • 1 8 ounce block of low-moisture mozzarella
  • 8 ounces of frozen French fries
  • 1 cup panko breadcrumbs
  • Salt and pepper to taste

Caviar Ketchup

  • 1/2 cup ketchup
  • 1 oz caviar

Yuzu Kosho Aioli

  • 1 cup Japanese mayo
  • 1 Tbsp yuzu kosho


Make the batter

  • Combine flour, sugar, salt, and yeast in a bowl.
  • Combine water and beaten quail eggs in a separate bowl.
  • Combine all ingredients, and knead.
  • Get into a warm place to proof for about 1-2 hours.

Make the condiments

  • Combine caviar and ketchup together to make your caviar ketchup.
  • Combine your mayo and yuzu koshō together to make your yuzu koshō aioli.
  • Add each sauce to separate squeeze bottles for serving.

Prep your corn dogs

  • Bring a pot of oil up to 350 degrees Fahrenheit.
  • Cut frozen French fries into tiny cubes, about a quarter to a half of an inch long.
  • Cut the SPAM® Classic studs into similar-sized pieces to the fries.
  • Season the Panko bread crumbs with salt and pepper.
  • Cut SPAM® Classic and mozzarella into 2-inch long rectangles, about a half-inch wide and tall.

Assemble and cook

  • Skewer together one piece of each of your SPAM® Classic and mozzarella rectangles.
  • Roll your corn dogs in the proofed batter, then stud with the cubes of fries and SPAM® Classic.
  • Dust with a light sprinkling of Panko bread crumbs.
  • Fry in your oil until golden brown on all sides, about 5 minutes.
  • Drain on a paper towel, and serve with your sauces, either on the side or drizzled on your corn dogs.