These Vegan Breakfast Tacos Are As Good As The Real Thing

Mexican food, though one of the most delicious cuisines on the planet, often heavily incorporates animal products, leaving vegans who crave it hanging out to dry. Though the term “Mexican food” is indeed broad and covers thousands of dishes, it’d be remiss to ignore the prevalence of ingredients like lard and cheese in most dishes. It’s in this respect that Sugar Taco has been moving to shift the culture, by working to prove that delicious, plant-based Mexican food is entirely possible.

Earlier this month at the Vegan Brunchdown presented by Java Monster, the stars of Los Angeles’ vegan scenes were out to play, including Sugar Taco, who showcased a drool-worthy breakfast taco.

As quite a few of their menu items are, these tacos use a homemade, hand-pressed tortilla as their base. They use a vegan scramble as a hearty egg substitute and compliment that with a scoop of their savory black beans. Topped with a drizzle of pico de gallo and a handful of cilantro, the color on these tacos pop off the plate, especially when paired with a healthy scoop of Sugar Taco’s Just F*ck Me Up Guacamole.

The tacos are light, fresh, and won’t leave you feeling bogged down in the morning. In this sense, they pair perfectly with the new Java Monster Farmer’s Oats drink. Made with real coffee and oatmilk, this drink aims to do the same as the tacos: provide a plant-based start to your day without leaving you drained later on.

These breakfast tacos can be purchased from Sugar Taco during the weekends, where they’ll be selling breakfast until it sells out for the day, so make sure to get there early!

Created in partnership with Monster Energy. 


Impossible Foods Takes Huge Step Towards Plant-Based Domination

There was a time when it felt like plant-based foods made for great Facebook jokes to those outside of the community, but no one is laughing anymore.

The ubiquity of plant-based meat is now apparent, especially with Impossible Foods announcing this past Wednesday that they are collaborating with a meat processing company called OSI Group.

You’re probably wondering, “WTF does that mean?” Well, what it means is that they now have the capability to ramp up production of their Impossible meats as quickly as it is being demanded — which is a lot.

OSI Group operates over 65 facilities in 17 countries. That gives Impossible a tag team partner that can expand its plant-based product in a way we would have never thought possible.

“OSI has already installed equipment to make the Impossible Burger, and we’ll start seeing new capacity every week.” Senior Vice President of Product and Operations Sheetal Shah said.

Impossible Foods has been making waves for at least five years now, slowly popping up at restaurants across the U.S. from Umami Burger to Momofuku Nishi in New York. Then we started seeing them really pick up production by teaming up with White Castle, which gave them a taste of distributing to a pretty big chain. Then they announced that they would soon be producing Impossible Whoppers for ALL Burger Kings, and it made one wonder how exactly they were going to pick up such a huge production.

Teaming up with OSI now gives them the capability to sustain the demand that a chain like Burger King might bring, along with the possibility of getting into supermarkets the way Beyond Meat has.

In other words, having the plant based company join a global distributor opens the door for anything. We can start seeing Impossible Burgers at more chain restaurants, at more mom & pop restaurants, sports venues, and pretty much anywhere you normally see a burger.

Impossible Foods has found a teammate that can match its big dreams, and that is exciting news for the future of plant-based meats.

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The Top Instant Vegan Ramen Options At The Store Right Now

Sure, your cooking skills may have come a long way since you burned pretty much everything in the microwave as a teen, but you can still enjoy the simple things, such as some delicious instant ramen noodles. Don’t know which brands are safe to slurp up? Here are seven vegan ramen noodle options that will satisfy your umami taste buds:

1. Dr. McDougall’s Right Foods

Dr. McDougall’s carries a variety of vegan noodle-in-a-cup options, including a chicken flavor. While it’s not technically “ramen,” don’t miss its Vegan Pad Thai, either.

2. Nissin

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Perhaps the most popular ramen company in North America, Nissin offers two vegan flavors—Soy Sauce and Chili.

3. Koyo

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Koyo has plenty of vegan flavors to choose from, including Garlic Pepper, Lemongrass, Ginger, and Shiitake Mushroom.

4. Thai Kitchen



Well known for its delectable noodles and sauces, Thai Kitchen serves up vegan instant ramen in both a package and a bowl. Flavors include Thai Ginger, Spring Onion, and Garlic & Vegetable.

5. Crystal Noodle


6. Lotus Foods

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Pro tip: There are plenty of vegan ramen noodles offered by brands that you may not be familiar with, and they’re just waiting for you to try them. Be sure to read the ingredients list thoroughly, because a lot can get lost in translation. “Natural flavors” can be tricky, because this is vague, and the product may contain hidden animal-derived ingredients. To be safe, it’s always best to contact the company to ask if its products are vegan.

Looking for a more personal approach to your instant ramen noodles? Check out these six delicious vegan ramen hacks. 



Feature Image: @lotusfood

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Umami’s New Veggie Burger Actually Looks And Tastes Like Real Meat

Photo by Isai Rocha/Foodbeast

Umami Burger’s latest burger will fake you out, as it looks and tastes just like beef, but is actually 100 percent plant based.

Umami announced that it has partnered with Impossible Foods to make its own version of the Impossible Burger, and will be selling it at nine of its locations, starting May 18.

The burger consists of two Impossible burger patties, caramelized onions, two slices of American cheese, miso-mustard, dill pickles, lettuce, tomato, and Umami’s house spread in between their Portuguese-style bun.

You might hear the term “veggie burger” and immediately wonder why vegetarians would want to eat something that looks like meat, but this burger is actually made to attract meat eaters, not vegetarians, according to Impossible Foods’ CEO Patrick Brown.

“Every time a vegetarian buys it, it’s a waste of a burger,” Brown said. “Very commonly, vegans and vegetarians have a hard time eating it because it’s so… it’s like meat to them.”

Impossible’s mission isn’t meant to convert meat-eaters to veganism, it’s to provide a beef alternative, because they believe if we continue using cows at this high rate, we’re going to cause “irreparable damage” to the environment.

“People love the foods we get from cows,” Brown said. “They love their burgers and love their meat. We have to find a solution to that problem, to produce all those foods without any compromise in deliciousness and nutrition.”

The patty itself is seasoned with their Umami dust, like they do with all their burgers, and according to Umami’s chief operating officer Gregg Frazer, the patties actually caramelize on the outside when cooking, just as a regular beef patty would.

The Impossible Burger has made waves over the last year, as David Chang added it to his Momofuku Nishi restaurant in New York, showcasing the patty’s somewhat-shocking ability to be cooked to “medium-rare” and actually have red tint within. It eventually made its way to Los Angeles’ Crossroads Kitchen, as Angelenos got their first taste of the faux-beef burger.

The burger had previously been featured in 10 U.S. restaurants, but this Umami collaboration marks the burger’s biggest expansion, being carried at nine of Umami’s 20 locations, meaning you can now find the Impossible Burger at 19 restaurants nationwide.

The Impossible burger is a gourmet burger, and doesn’t come cheap, as Umami will be selling it for $16 each. If you really want to get your hands on one, though, be sure to call in and make sure they haven’t sold out, because each restaurant will only sell 50 Impossible Burgers per day.

The nine SoCal locations carrying it will be Santa Monica, Broadway in Downtown L.A., Arts District, Hollywood, Los Feliz, Costa Mesa, Anaheim, Pasadena, and Thousand Oaks.

Trying the burger myself, I think it can really fool you. It’s actually really good. Not just good for vegetarian food, it’s legitimately good. You’re getting the Umami Burger flare, without compromise in flavor.

If this is the future of the burger industry, at least it tastes delicious.

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We Thought This Vegan Burger Was Actually Beef

I’m absolutely obsessed with seeing what’s going on with the future of food. Whether it be new food technologies or products, when something incredibly amazing related to food comes out, I want to experience it firsthand.

So, when Impossible Foods announced that it’s BLEEDING, PLANT-BASED “Impossible Burger” was going to be sold at Crossroads Kitchen in Los Angeles, I jumped at the chance to go see it being made and taste it.

For those of you who haven’t heard of the Impossible Burger, its been going viral for the past year. The burger patty was developed by Impossible Foods – a food tech, Silicon Valley firm that aimed to create a plant-based patty that replicated meat perfectly.

This included the absolute juiciness, browning when cooked, and the flavor of meat – all of which many other companies failed to do with their own vegan burgers.


After countless hours of research, CEO Dr. Patrick Brown and his team found the ingredients they needed, including heme (a protein responsible for most of the flavor and the juiciness of the patty), potato starch, wheat, and coconut oil.

Impossible Foods wanted to make this patty not as just another vegan burger, but as a real replacement for ground beef. In the near future, the water, greenhouse gas emissions, and land costs of beef and other meats will likely make them unsustainable to produce, and we could potentially not be able to eat them since nobody could raise livestock anymore. This burger is meant to be the alternative we eat in that future.

After revealing their Impossible Burger patty and getting rave reviews (including a massive acquisition offer from Google), they started getting picked up by various high-profile restaurants. David Chang of Momofuku Nishi launched his viral version of the burger over summer. Last month, it was announced that three California restaurants would also sell their own versions of the burger – Cockscomb and Jardiniere in San Francisco, and Crossroads Kitchen in Los Angeles.

With plant-based aficionado Tal Ronnen at the helm, Crossroads has become one of the most popular plant-based restaurants in Los Angeles. He and executive chef Scot Jones teamed up to create an Impossible Burger that is aimed to be reminiscent of “SoCal fast food” (basically, In N Out).


To do this, they griddle the burger and serve it on a toasted In-N-Out-style bun with a coconut-based version of American cheese (from Follow Your Heart), lettuce, tomato, white onion, and a ketchup-vegenaise-pickle sauce similar to the special sauce from In-N-Out. The whole thing comes with truffle French fries dusted with vegan Parmesan cheese (also from Follow Your Heart).

With the goal of trying this burger in mind, I got Foodbeasts Jazz and Grant to join my trek to Crossroads to check this burger out.

When we tried the burger, we were completely amazed:

Grant: “It’s the perfect cheeseburger for a lactose-intolerant Foodbeast.”

Jazz: “I’m taking my vegan friends this weekend to show them what they’re missing in the burger world.”

Me: “Wow. Just wow. That tastes exactly like a burger.”


The texture was exactly like that of a fast food burger patty, and the flavor was spot-on to that of In-N-Out, from sauce to bun. Even the cheese was melted just like on a regular fast food burger (although it was admittedly a bit strong in flavor).

While the experience of initially eating the burger was nearly perfect to that of a regular burger, what really had me amazed was the aftertaste. My mouth felt like I had just eaten a burger – and yet I knew I wasn’t going to get that greasy feeling that you normally get when you’re done eating a burger.

Chef Tal explained that the legume-based heme was responsible for the aftertaste sensation I was getting, and what made the experience so real. From that whole experience, I could definitely see this burger replacing beef in a future where cattle are unsustainable to grow anymore.

Grant, Jazz, and myself were, for lack of a better word, mind-blown as we left Crossroads after tasting their Impossible Burger. On the drive back, we all had the same thought in mind: We gotta go back soon.