Plant-based options are becoming more and more prevalent on fast food menus globally. McDonald’s, being the global brand that it is, is exploring that front, by partnering with Beyond Meat to test a new plant-based McPlant Burger.
The new McPlant Burger will be tested in select US markets for a limited time starting November 3, 2021. It features a Beyond Meat Patty topped with American cheese, sliced tomatoes, lettuce, onions, pickles, ketchup, mustard and mayo on a sesame seed bun.
The following markets will be among the first McDonald’s locations in the US to offer the new McPlant burger starting November 3:
Burger King will officially be the first fast food chain to test out plant-based Impossible chicken nuggets.
Starting October 11, Burger King will test the plant-based nuggets at locations in Des Moines, Iowa, Boston and Miami as an eight-piece order.
“This isn’t the first time we’ve teamed up with Impossible to make waves in the industry. In 2019, we became the first quick-service restaurant to serve the award-winning, plant-based Impossible patty and offer the iconic Impossible Whopper,” Burger King North America Chief Marketing Officer Ellie Doty said in a statement.
The success of the Impossible Whopper was undeniable two years ago, making it a fair assumption that based on consumers’ shifting attitudes towards plant-based meat and a market for it that has increasing demand, Impossible chicken nuggets could be another win for Burger King.
Starting today, Impossible Foods will be launching Impossible Chicken Nuggets at a select number of restaurants throughout the U.S., with a few regional chain restaurants in California having availability later this week.
The following restaurants will be serving the new Impossible Chicken Nuggets as of today:
Fuku, New York City, NY
Red Rooster, New York City, NY and Miami, FL
Joyland, Nashville, TN
Crossroads Kitchen, Los Angeles, CA
Besides the product itself being brand new, the Impossible Chicken Nuggets also feature a new detail of being soy-based with sunflower oil, unlike the Impossible Food’s typical and signature plant-based heme.
Impossible Foods claims that the Impossible Chicken Nuggets have 40% less saturated fat and 25% less sodium than animal-based chicken nuggets, creating a healthier option for nugget fans dining out.
As for a wider release, later this month, the Impossible Chicken Nuggets will make their retail debut at stores like Walmart, Kroger, Albertsons, Safeway, ShopRite, Giant and Gelson’s. By the end of the 2021, Impossible Chicken Nuggets are projected to be available at more than 10,000 retail locations.
Plant-based options continue to widen their reach, as seafood chain Long John Silver’s has just partnered with plant-based seafood company, Good Catch, to launch two new menu items: Plant-Based Breaded Fish-Free Fillet and Plant-Based Breaded Crab-Free Cake.
For a limited time while supplies last, the below new options will be available at five locations across California and Georgia:
Plant-Based Platter, which includes two Fish-Free Fillets, two Crab-Free Cakes, and two sides.
Two plant-based meal options featuring Fish-Free Fillets or Crab-Free Cakes, each served with two sides.
Fish-Free Fillets and Crab-Free Cakes as à la carte add-ons to any meal.
Customers in Georgia can visit the Newnan (52 Bullsboro Dr.) location, near Atlanta or the Albany (1805 N. Slappey Drive) location. In California, the offerings will be available in Bakersfield (3801 Ming Ave.), Sacramento (7228 Stockton Blvd), and Clovis (406 W Shaw Ave.).
Housed in the original Johnny Rockets on Melrose Ave, you’ll find nomoo | New American Burgers, the latest plant-based burger joint to hit Los Angeles. Retaining a nostalgic American diner element, as you enter you’re transported to a bygone era complete with eye-catching neon signs, vibrant interior colors and the unmistakable smell of classic deliciousness. Wrapped in the vintage aesthetic is a menu specially curated from passion and patience.
Having been open only for a year, nomoo is the brainchild of owner George Montagu Brown. Brown was an unlikely burger joint owner. He originally ran a successful internet business in Costa Rica, which while very lucrative, failed to fill him with a sense of purpose. In thinking back on his previous business, he says, “One of the things I learned from early financial success was that money isn’t everything. The reward comes not from the profit numbers but seeing a team I built grow and work together, from guest interactions and when people love the food we created.”
As a vegan, Brown had a strong connection to the plight of farm animals. His dream had always been to raise awareness about the harrowing conditions of factory farming. Believing vegan food can (and does) change people’s perspective, he initially considered pursuing the avenue of education as a way to raise awareness. The burning question he longed to answer was, “Do we need animal products in fast food at all?”
Ultimately deciding that experience, rather than education, was a better pathway forward, prompting Brown to create nomoo. To fulfill this mission, his idea was to offer the experience of “combining a restaurant with an ‘all day party’ vibe with plant-based products.” Brown set his mind to pursuing what he felt deeply to be his purpose and took a leap of faith. Knowing that success requires sacrifice, he shuttered his online business and invested his own money to make his dreams a reality.
Pursuing his dream had its challenges. Without investors, he chose to move from Costa Rica, hoping to launch nomoo in Los Angeles. To further complicate the transition, he opened right before last year’s pandemic hit, forcing him to close the doors only seven days following. When nomoo finally reopened in June, it faced supply delays. Vegan products were often unavailable. Despite the setbacks, Brown managed to push through and now shares his vision with hungry Angelenos looking for post-pandemic grub.
Prepped entirely by hand, considerable emphasis is placed on quality. The nomoo burger is the house staple. Ingredients consist of the Impossible patty complimented by an in-house nomoo sauce, American cheeze, house pickles, and a tomato resting atop a bed of butter lettuce that’s secured by a freshly made brioche bun. Additional menu items include plant-based takes on American diner classics like The Hot Chik’in sandwich, handspun gourmet shakes, fries and an assortment of tasty sauces. I had the opportunity to try their most recent offering, the BBQ Facon Burger, and I can say it too delivers on all mouthwatering fronts. Additionally, the food is made fresh daily and 10% of proceeds are donated to Mercy For Animals.
Fueled by purpose, Brown can often be found at nomoo | New American Burgers on Melrose Ave. working “twice as hard for much less pay.”
Ring the alarms and tell a friend: Taco Bell is testing a new plant-based Naked Chicken Chalupa shell! Spotted at a Taco Bell location in Irvine, California, The Crispy Plant-Based Shell is a take on their own hit innovation a few years ago that changed the whole game.
This time it’s made from a pea protein-based proprietary blend, which is then breaded and shaped into a one of a kind Chalupa form and crisped up. This shell is certified vegan by the American Vegetarian Association, so you know it’s valid. The tasty shell is then filled with delicious deets like lettuce, cheddar cheese, diced tomatoes, and a rich, tangy avocado ranch sauce to complete a mouthwatering mouthful.
The new Naked Chicken Chalupa with Crispy Plant-Based shell will be testing at the Taco Bell location on 2222 Barranca Pkwy, Irvine, California, from now until June 27, 2021.
Vegan Foodbeasts and partakers in plant-based products rejoice! Recently potted by @traderjoesaficionado a couple days ago were bags of plant-based chicharones labeled as Spicy Porkless Plant-Based Snack Rinds.
According to TraderJoes.com, this new product is “made from rice meal, pea protein, and pea flour and seasoned with paprika, cayenne, and a pinch of habanero pepper powder, TJ’s Spicy Porkless Plant-Based Snack Rinds are vegan, gluten free, and kosher-certified.”
Burger King’s embrace of plant-based Impossible patties in their Whoppers has proved to be a popular move. BK Germany is welcoming vegan and vegetarian menu options further by opening its first ever plant-based restaurant in Cologne, Germany — albeit briefly.
From June 7 to June 11, folks can check out this limited-time location featuring the latest in Burger King’s plant-based options, like the Long Chicken Patty. This sandwich boasts a vegan ‘chicken’ patty and is topped with vegan mayo and iceberg lettuce, as reported by Food & Living Vegan. The whole menu was done in collaboration with The Vegetarian Butcher, whose developed other plant-based options for Burger King in the past, like plant-based Whopper iterations and vegan chicken nuggets.
German consumers can head to the Burger King location at Schildergasse 114 in Cologne to up their daily quotient of greens, but for a limited time only.