Categories
Packaged Food Plant-Based

Long John Silver’s Launches First Plant-Based Options With Good Catch

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.).

Categories
Entrepreneurship Fast Food Health Plant-Based

nomoo | New American Burgers: From Sacrifice to Success

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.”

Categories
#foodbeast Fast Food FOODBEAST Hit-Or-Miss Plant-Based Restaurants SPONSORED

SPOTTED: Taco Bell Testing A Plant-Based Naked Chicken Chalupa

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.

Created in partnership with Taco Bell.

Categories
Grocery Packaged Food Plant-Based

Plant-Based Pork Rinds Spotted at Trader Joe’s

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.”

Categories
Fast Food Plant-Based

Burger King To Open A Meat-Free Restaurant in Germany

Photo: Uber Eats

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.

Categories
#foodbeast Brand Fast Food Health Plant-Based Restaurants

The Halal Guys Just Launched PLANT-BASED GYROS

As plant-based options continue to increase at restaurants globally, many companies have defaulted to teaming up with big plant-based names to make faux meat products.

The Halal Guys just went the extra mile, however, and created their own plant-based gyro cones that are cooked on a rotating spit, just like regular gyro meat would be.

Photo courtesy of The Halal Guys

Their new Meatless Gyro, a limited-time offering, is a gluten-free and plant-based alternative to the standard gyro meat. The Halal Guys version is made with pea protein, brown rice, coconut oil, Halal Guys spice mix, beets, mushrooms, and paprika. A serving of the Meatless Gyro comes with 21 grams of protein.

Of course, when at The Halal Guys, there’s all of the toppings you can add to the rice, lettuce, and protein option. One of those is tzatziki, which normally contains dairy, but The Halal Guys has created a plant-based version of that as well. That iteration uses aquafaba, the leftover liquid from cooking chickpeas, to get to a similar texture on the sauce.

Foodbeasts Elie and Oscar got a chance to try the Meatless Gyro early. To Elie, the plant-based gyro version held up texturally to the original, while Oscar loved that it could be shaved off the cone the same way as regular gyro meat would. It had the same level of flavor since it uses the same Halal Guys spice blend, with Elie noting it was a tad more “earthy.” 

As for the plant-based tzatziki, it was a little thinner than the original due to the aquafaba, but it paired really well with the vegan gyro meat. For the overall meal, both Elie and Oscar noted that they felt really good and not bloated after eating it. 

“I’m definitely gonna be getting this meatless gyro into my rotation,” Elie noted afterwards.

Photo courtesy of The Halal Guys

Also joining The Halal Guys menus is a refreshing eggplant hummus, which combines eggplants and chickpeas for a refreshing snack, dip, or addition to your meal. Oscar even dipped his sandwich into it, combining the two for what he described as a “nice addition.”

The new Meatless Gyro and Eggplant Hummus will be available at participating Halal Guys locations nationwide starting for a limited time. You can get it in sandwich or platter form with all of the usual fixings, including that plant-based tzatziki for those looking to keep everything animal free.

Created in partnership with The Halal Guys.

Categories
Health News Plant-Based Science

Plant-Based Filet Mignon Is Now A Reality

Photo: Juicy Marbles

The plant-based meat wave is no longer just that and truly the green movement is here to stay, with the ebbs and flows of the notion mellowing out as a dietary constant. The popularity and mainstream appeal of Impossible and Beyond Meat are the banners for this declaration, with more plant-based innovations on the way. One of which happens to be a game changer courtesy of Juicy Marbles: plant-based filet mignon.

Co-founders of Juicy Marbles, Tilen Travnik, Luka Sincek and Maj Hrovat, managed to create a plant-based cut of filet mignon without any use of 3D printing, GMOs or laboratory alterations. The secret lies in how Juicy Marbles was able to use soy protein to mimic the muscle texture and marbling of real meat by arranging and layering the protein fibers from the bottom up using a patent-pending machine they call the Meat-o-matic Reverse Grinder™ 9000. Playful name aside, the reality of this applied technique is groundbreaking.

“The biggest challenge was getting the right fiber alignment and intramuscular fat structure – the marbling. The most expensive steaks in the world are known for their lush marbling. It takes a lot of energy and a rare breed of cow to attain that. With plant meat, we control it and, thus, over time, can scale up our steak production and bring down the price. Eventually, we’ll be able to make the most premium meats attainable for everyone,” explains Luka Sincek.

Photo: Juicy Marbles

So thanks to Juicy Marbles, the world’s first plant-based steaks can be purchased on their website and ship to the 48 states and throughout Europe for a limited time only.

According to the Juicy Marbles website the cuts of meat have a firm texture “while the linear fibre placement results in juicy chunks tearing away softly, like real muscle.”

With the possibility of actual plant-based cuts of meat being available directly to consumers, it will only be a matter of time before the flood gates open for other proteins to get a fully plant-based treatment in the form of individual cuts of meat that have an uncanny resemblance to the real thing.

Categories
Recipes

We Nailed Vegan Queso Fresco And Other Phenomenal Plant-Based Recipes

These past few years, plant-based foods have had their own renaissance. Today, the picture of vegan food has drastically transformed into nearly something identical to its carnivorous counterparts. 

In this week’s Foodbeast Recipe Challenge, the Foodbeast Family was tasked with creating mouthwatering vegan dishes that you wouldn’t typically see on restaurant menus. 

Boy, did they deliver. 

One of the coolest entries had to have been Foodbeast @Oscaroni creating a block of Vegan Queso Fresco from almonds and throwing it on an entirely meatless torta. 

Check out the video to see exactly how he pulled it off, as well as all the other amazing vegan recipes the Foodbeast family whipped up. 

This month’s chefs also include: @OneGreatVegan’s Haitian Jackfruit Enchiladas, @Dandy.Eats‘ Plant-based Nacho Burger, @AriamsVeganVida‘s Vegan Al Pastor Nachos, @Constantine_Spy‘s Vegan PopTart, @ReachHard_‘s Vegan Sloppy Ma Po Tofu Joe, and @MrBrownVegan‘s Vegan Birria Queso-Tacos.