Plant-Based Archives - The Beet

The Best Plant-Based or Vegan Options at 15 Fast Food Chains

Diana Kelly Levey — Fri, 22 Apr 2022 15:22:31 +0000

It used to be that if you were a plant-based eater, you had to resort to a lame salad when you found yourself at a fast-food restaurant. You may have paired it with French fries, apple slices, or a drink and hoped you wouldn’t be starving in an hour. But fast-food restaurants have finally got the memo that their customer base isn’t just coming through for a burger, fried chicken, or a beef taco.

Many fast-food restaurants now have vegan options and are coming up with creative, delicious ways to get more greens on the menu. Some of the ways they are vegan and vegetarian fast food options are through the companies providing them with the products: mainly Beyond Meat and Impossible Foods. Here, Jessica Cording, RD, author of The Little Book of Game Changers, shares her thoughts on some of the newest developments you’ll see on national fast food restaurant menus as well as what to skip and what to try.

“I think it’s great that there are more of these options available for people who want to eat a more plant-based diet – especially for people who travel a lot for work or live in areas where there may not be a lot of options other than fast food establishments,” says Cording. Just keep in mind with all of these menu items that just because something is vegan, doesn’t mean it’s healthy, she adds.

How to Order Vegan at Fast Food Chains

1. Burger King

Turns out there’s a lot more to rely on than a salad if you’re eating vegan.

Veggie Burger: This meat alternative burger is made with a Morningstar Farms Garden Veggie Patty, topped with vegetables, and served on a toasted sesame seed bun.
Impossible Whopper: The Impossible Whopper is just like the classic Whopper® but made with an Impossible patty. That “meaty” plant-based patty is made with soy protein, potato protein, coconut oil, sunflower oil, and heme (a form of iron). Make sure to remove the mayo for a dairy-free meal.

“You still want to be thinking about having a balanced meal because one thing that is really important for promoting overall health is having stable blood sugar,” says Cording. “So if you’re eating French fries and hash browns, they’re vegetarian, they’re plant-based, but you’re not really giving your body a whole lot besides carbs to work with.” With a MorningStar Farms burger, you’re getting protein from the burger and carbohydrates from the bun, so you probably don’t need fries, suggests Cording. Stick with a side salad instead.

2. White Castle

Known for its mini square-shaped sliders, this hamburger chain jumped on the vegan bandwagon at some participating locations.

Impossible Slider: These look the same as the original sliders but are made from Impossible Foods burgers and clock in at 11 grams of protein. White Castle informs customers that “The Impossible Slider does not taste like our Original Slider and that wasn’t its intent. Its purpose is to offer our customers a vegan slider that replicates the taste of beef, but it does not taste like our core White Castle slider.” You could also make this meal vegan by holding the cheese.

“I think the brands like Impossible Meat and Beyond Meat are a step in the right direction,” says Cording. “The fact that they’re becoming more widely available is good. I think the people who like to eat those products at home will like that they can find them in more establishments. And in terms of taste, texture, I think that they’re definitely a step above some of the older generation of veggie burgers.”

3. Taco Bell

This fast-food restaurant may have been one of the first you frequented while transitioning to vegan eating. That’s because Taco Bell has eight million vegetarian combinations and sells 350 million vegetarian items a year through menu substitutions or ordering off their vegetarian menu. In fact, they were the first quick-service restaurant to offer American Vegetarian Association (AVA) certified food options.

Black Bean Burrito: You knew a bean burrito was going to make this list. This wrap consists of seasoned rice, a three-cheese blend, black beans, and sauce. Remove the cheese and sub guacamole for a vegan meal.
Veggie Power Menu Bowl: This hearty bowl consists of guacamole, sour cream, pico de gallo, a double portion of seasoned black beans, and lettuce with a side of avocado ranch sauce. Remove sour cream and avocado ranch sauce.

Spicy Tostada: Enjoy a snack with a kick when you order this open-faced menu item on a crispy shell topped with refried beans, real cheddar cheese, tomatoes and lettuce, red sauce, and chipotle sauce.
Cinnamon Twists: This certified-vegan dessert is just puffed wheat, corn, and rice rolled in cinnamon sugar. It only rings in at $1 so it’s a great add-on to any order if you’re craving something sweet.

Be wary of vegetarian menu items that consist of a lot of cheese and rice, says Cording. “I usually tell clients that if they are eating vegan at Taco Bell to create a power bowl with black beans and doctor it up with some guacamole, lettuce, tomatoes, and salsa for a good combo of protein, fat, and carbs.”

4. Carl’s Jr.

Another brand synonymous with beef burgers, Carl’s Jr. offers several vegan options for veggie and plant lovers.

Beyond Famous Star Burger: Made with Beyond Meat, the team at Carl’s Jr. says it tastes “beyond belief.” This burger packs 30 grams of protein with 20 of those coming from the plant-based patty. You can make any burger or sandwich on their menu “Go Beyond” by substituting this Beyond Burger patty for $2 more.
Guacamole Thickburger: More like a guacamole sandwich than a burger, this is like eating a burger with all the toppings—but the main protein fell off the bun. Instead of meat, it’s made with guacamole, Pepper Jack cheese, and veggies on a bun. Remove the Pepper Jack for a dairy-free option.

“I think having an option of all the fixings without the burger like in their Guacamole Thickburger is a good workaround, especially if someone doesn’t want to eat a soy-based burger,” says Cording. “I’m not saying it’s a healthy option necessarily, because it’s still a very caloric meal and high in sodium, but that said if someone wants to skip the burger but they still want to have that burger experience and all of those flavors, this is a creative option.”

5. Del Taco

This was the first national Mexican fast-food chain to offer Beyond Meat at the company’s 580 restaurants across the country.

Beyond Avocado Taco (vegan): This is made up of Del Taco seasoned Beyond Meat vegan crumbles, topped with avocado, lettuce, and tomatoes in a crunchy shell.

Epic Beyond Original Mex Burrito: Loaded with Beyond Meat, slow-cooked beans made from scratch, cilantro-lime rice, fresh guacamole, and handmade pico de gallo in a flour tortilla, this burrito is 100 percent vegan.
Avocado Veggie Bowl: If you’re looking for a lower-carb option, this bowl features sliced avocado, seasoned black beans, diced onions, fresh diced tomatoes, and fresh romaine and iceberg lettuce blend, served over cilantro lime rice.

“With any of these menu items, know that you’re getting a very high sodium meal,” says Cording. “So, see where you can be mindful of reducing your sodium intake the rest of the day.”

6. Starbucks

From the time it started offering breakfast sandwiches in 2006, the coffee conglomerate became a competitor in the fast-food space. You can get your favorite hot and cold beverages made with almond, coconut, or oat milk but there are also plant-based food options available.

Baja Black Bean Veggie Wrap: This cold menu item makes for a hearty lunch with seasoned black beans, salsa slaw, and mixed veggies, wrapped in a spinach tortilla wrap with paired jalapeño cream-cheese spread.
Chickpea Bites & Avocado Protein Box: The box is a quick, easy, and filling to-go meal. The pre-packaged meal brings a nutritious and protein-heavy option for any Starbucks patron. The meal box is the perfect purchase if you need a cheap lunch or a mid-afternoon snack.
Bagel with Miyoko’s Non-Dairy Cream Cheese: If you’re lucky enough to live in the Washington area, you may be near a Starbucks that is testing Miyoko’s non-dairy cream cheese in the flavors Cinnamon Raisin and Everything. Hopefully, this will become a permanent menu item available nationwide in the coming months.
Impossible Breakfast Sandwich: Although this breakfast sandwich could be veganized by only getting the Impossible patty on the ciabatta bread and adding ketchup, this sandwich does have a not-so-plant-based egg and sharp cheddar slice of cheese.

“I don’t think [any] of these fast food plant-based products should be the backbone of your diet and they shouldn’t be part of a daily diet because they are processed foods,” says Cording. In general, Cording says you’re better off basing your plant-based diet on natural, whole foods but when you’re in a rush or have limited options on the go, these menu items can help you stick to your plant-based lifestyle when you’re running limited on time or healthy eating options around you.

7. Chick-Fil-A

With a name that includes chicken in the title, you’re not going to find an overwhelming amount of vegan options on the menu, but if you’re in a pinch, there are a few ways to satisfy your vegan cravings.

Grilled Cool Wrap: The Cool Wrap can be made vegan easily when you remove the chicken and cheese. The light lunch option comes packed with green leaf lettuce, carrots, and red cabbage within a rolled flour flatbread. The cool wrap can be dressed with either vegan vinaigrette or Light Italian Dressing. For a little extra flavor, you can throw in some signature Polynesian or Barbecue sauce.
Grilled Market Salad: The Market Salad can be made vegan friendly by removing the blue cheese and the chicken. The salad blends sweet and savory flavors with a delicious variety of fruit including strawberries, blueberries, and apples on a bed of chopped romaine lettuce and baby greens. The salad is best eaten with Light Balsamic Vinaigrette or Light Italian Dressing.
Spicy Southwest Salad: Recommended by Chick-Fil-A for either lunch or dinner, the Spicy Southwest Salad is stacked with grape tomatoes, roasted corn, poblano chiles, red bell peppers, and black beans. The toppings sit on top of a bed of mixed greens and Chick-Fil-A finishes the salad with Seasoned Tortilla Strops and Chili Lime Pepitas. We recommended getting the Chili Lime Vinaigrette to substitute the Creamy Salsa dressing, and make sure you remove both the cheese blend and the chicken.

8. Chipotle

It’s no surprise that Chipotle makes this list of vegan-friendly fast-food spots. With a super customizable menu, it’s easy to see how you could effortlessly put together unlimited plant-based menu options.

Burrito: The Chiptole Burrito is the heaviest and the greatest option on the menu. The soft, warmed flour tortilla can be filled with any number of ingredients, making it one of the most filling quick-vegan meals on the market. One of the greatest things about Chipotle is that it serves tofu sofritas, setting the company above its competitors. The restaurant chain offers black beans alongside tofu as a protein substitute, but Chipotle is the only quick-service Mexican-inspired restaurant to provide customers with tofu sofritas for their burritos. From guacamole to cilantro rice, the Chipotle burrito holds all the flavor you can ask for and more.
Tacos: The three taco meal is the less conventional option at Chipotle, but it hits all the marks necessary to leave more than satisfied. The tacos come packed into soft flour tortillas or crispy corn taco shells. You can customize your tacos to include any of the vegan fillings. The best part is that the three tacos do not need to hold the same contents, making customization a key drawing factor for the three taco meals. Our suggestion is to take one taco for tofu, one for black beans, and one for pinto beans, and then topped to preference.
Burrito Bowls: The only meal more filling than the burrito is Chipotle’s burrito bowl. Even though this option nixes the tortilla, it’s possible to make two full meals out of the burrito bowl. Typically served with a rice base, you can order any of the vegan ingredients to cover the burrito bowl. The lower-carb option is definitely for those who want to either save leftovers easier or would rather sit down and eat unrushed with a fork. Pro Tip: Order a tortilla (or two) on the side to get even more mileage out of your bowl.
Salads: For the healthiest option, Chipotle’s salads are a perfect choice. The salad comes served on romaine lettuce thatcher than the burrito bowl’s rice base. The salad is an easy, healthy, low-carb option that will still give any customer the full Chipotle experience. You can order any of the normal ingredients on top of your salad, including the sofritas tofu and fajita veggies to get the full burrito experience without as much of the heaviness.

9. Subway

Due to Subway’s lack of vegan and plant-based protein options, you’ll have to puzzle together a veggie-filled sandwich, but that doesn’t mean it can’t be done!

Meatless Meatball Marinara: Across the U.S. and Canada, Subways partnered with Beyond Meat to concoct one of the most beloved plant-based subs: The meatball sub. The sandwich can be found at select locations and it contains plant-based meatballs and Subway’s marinara sauce on your bread of choice. The sandwich comes with parmesan cheese, but it can be left off the sandwich to make a delectable vegan meatball sub. If the meatballs are on the menu, it is possible to get a salad that includes the plant-based meatballs, which is a protein-packed substitute for customers avoiding the bread.
Falafel: The falafel sandwich filling is often shown accompanied by a dairy tzatziki sauce, but if you’re lucky enough to find a Subway location that offers the sandwich, the falafel is paired nicely with a number of plant-based sauces. The vegan-friendly option can be found at a select amount of stores. The protein substitute consists of fried chickpeas flavored with a selection of Mediterranean herbs and acts as the perfect protein for either a salad or a sandwich.

10. Qdoba

With a highly-customizable menu like Chipotle, Qdoba also has a wealth of vegan options, although the Tex-Mex chain is lacking when it comes to plant-based dairy alternatives, it does offer Impossible Meat for an easy protein swap. Here is everything they do offer:

Impossible Fajita Bowl: The featured plant-based staple offers an easy option for all vegan customers. The signature bowl comes complete with plant-based Impossible protein, fajita veggies, corn salsa, salsa, Verde, and black beans over cilantro lime rice. The vegan bowl is the perfect option for something quick and filling. The bowl can also be customized to include any other vegan sauces or ingredients that you want to add on. The Qdoba bowls work perfectly for leftovers as well. Pop the leftovers in the fridge and take the portable lunch with you the next day.
Impossible Fajita Burrito: The impossible Fajita Bowl can be easily turned into a delicious burrito. Everyone loves the personalized fast-casual Mexican restaurants for the huge, affordable burrito options. The Impossible Fajita Burrito gives the customer everything they want from the plant-based protein to the delicious vegetable medley into a jam-packed, filling tortilla. Add whatever plant-based ingredient you desire into the burrito to make it delicious to your satisfaction.
Impossible Bowl or Impossible Burrito: Beyond the Fajita options, it is possible to go choose to just add the Impossible protein. The fully customizable bowl or burrito can be topped with any of the plant-based ingredients listed below to make a tasty, filling meal to meet any craving. From salsa Roja to guacamole, the customer can complete either entree style with whatever they please. The customer can choose between cilantro lime rice or brown rice and black beans or pinto beans as their base. The same thing can be done with the Fajita veggies by ordering the Veggie Burrito Bowl or Veggie Fajita Burrito.

11. Panda Express

In the last year, Panda Express has branched out into plant-based dishes, partnering with Beyond Meat to make more vegan dishes. Here are some of the chain’s greatest plant-based hits:

Vegetable Spring Rolls: You can never go wrong with the Vegetable Spring Rolls at Panda Express. The crispy wonton exterior is stuffed with cabbage, green onions, carrots, celery, and Chinese noodles.
Eggplant Tofu: When plant-based diners originally struggled to find a proper vegan entree, Panda Express debuted the Eggplant Tofu. The entree uses a glazy soy-based sauce to flavor its eggplant and tofu mixture, creating an addictively delicious plant-based option. Before the company’s plant-based protein development, the Eggplant Tofu has been the go-to item to order and beyond its taste, the entree is a cheap and delicious lunch or dinner option.
Beyond the Original Orange Chicken: The vegan orange chicken will use a completely vegan breading and sauce on Beyond Meat’s newly released plant-based chicken.

12. Fatburger

Visit the All-American eatery Fatburger for decadent burgers, crispy fries, and milkshakes that even plant-based eaters can enjoy. In recent years, the chain has upped its plant-based offerings and now boasts a healthy amount of menu options for vegetarians or vegans.

Impossible Burger: The classic burger is served with “The Works” which includes relish, mustard, onions, pickles, tomatoes, and lettuce. Make sure that you ask for no mayo to ensure that the juicy burger is 100 percent plant-based. The burger can be ordered with a slice of Daiya cheese that brings it all home with a timeless cheeseburger.
Impossible Chicken Nuggets: A perfect option for kids or picky eaters, Fatburger recently added Impossible Foods’ chicken nuggets to its menus nationwide.
Vegan Shakes: From the classic Vanilla shake to the more exciting Maui Banana shake, the company is working to provide customers with a full, classic LA burger joint experience within a plant-based diet. Fatburger’s shake selection makes this restaurant chain one of the few that offer vegan ice cream. The shakes come sourced from Hollywood-based Craig’s vegan ice cream, providing a delicious vegan base for the shakes. Instead of a soft drink, complete the Impossible Burger meal with one of the four shake options.

13. Panera Bread

Although vegetarians will have an easy time finding a meal at Panera Bread, it’s a bit trickier for those who avoid dairy, as every meatless menu option tends to include cheese. Here’s how you can eat vegan at Panera.

Mediterranean Veggie Sandwich: The sandwich comes with feta but can be made vegan easily by requesting no cheese. The sandwich is filled with piquant peppers, cucumbers, emerald greens, tomatoes, and hummus. The sandwich is delicious and can be paired with a side salad to make an extremely delicious and filling lunch. It is possible to add avocado to the sandwich as a substitute for the feta, but the sandwich contains enough delicious ingredients without it.
Baja Bowl: Typically served with a french baguette, the Baja Bowl is an extremely nutritious and filling menu item. The bowl contains cilantro line brown rice and quinoa topped with black bean and corn salsa, salsa verde, red grape tomatoes, and avocado. The bowl usually comes with feta and Greek Yogurt, but just ask to remove the dairy products to make the Baja Bowl completely vegan.
Fuji Apple Salad without Chicken: The Fuji Apple Salad is a perfect salad for a sweeter, lighter craving. The salad comes on a mixed base of arugula, romaine, kale, and a red leaf blend with grape tomatoes, red onions, toasted pecan pieces, and apple chips all tossed in a sweet white balsamic vinaigrette. Ask for the salad without gorgonzola and chicken to make it fully vegan.

14. Dunkin

Dunkin Donuts has been on a plant-based roll lately, adding several food items to its menu that are filling options when you’re in a pinch. Besides all of its dairy-free drink options, here’s what you can eat at Dunkin as a plant-based diner.

Avocado Toast: This consists of an avocado spread made with avocado, lemon juice, salt, and pepper, served on Dunkin’s toasted Sourdough Bread, and topped with everything bagel seasoning. The quick-service take on the indescribably popular breakfast and brunch item hit menus at only $2.99.
Hummus Toast: If avocados aren’t your thing, load up on protein with Dunkin’s hummus toast, topped with roasted tomatoes and za’atar spices.
Hashbrowns: Dunkin Donuts flavors its potato snack with a special spice blend. Other than the quick-to-order coffee, the hashbrowns remain one of the main reasons to love Dunkin Donuts in the morning.
Beyond Sausage Sandwich: The sandwich may not come fully plant-based, but when you ask for the sandwich without eggs and cheese, it will be fully vegan. Although without the cheese and egg the sandwich is only the muffin and Beyond Sausage, at most stores you can easily order it with the new avocado spread or top it off with some ketchup and hashbrowns.

15. McDonald’s

McDonald’s has received criticism in recent years for its lack of meatless options (even its fries are cooked in animal fat!) but has answered critics by debuting the McPlant. Here’s what else is vegan at McDonald’s

McPlant: The meatless burger features a Beyond Meat patty made from potatoes, rice, and peas, topped with tomato, lettuce, pickles, onions, ketchup, and mustard. The McPlant also comes with dairy-based American cheese and mayo, but customers can easily ask to remove the animal-based ingredients.
Fruit & Maple Oatmeal: In a pinch for breakfast? This fruity oatmeal should do the trick. Just ensure you remove the cream when ordering to make it fully dairy-free.
Side Salad: Need to load up on some nutrients? Add a side salad to your order. For your dressing, order the Newmann’s Own Creamy French or Balsamic Vinaigrette to ensure the dressing is vegan.

Bottom Line: Most major fast-food chains have a few vegan-friendly options on their menu.

If you’re unsure if something is vegan, ensure to ask the employees about ingredients and cross-contamination.

For more plant-based eats near you, visit The Beet’s Find Vegan Near Me category.

The post The Best Plant-Based or Vegan Options at 15 Fast Food Chains appeared first on The Beet.

The 4 Best Plant-Based Fitness Influencers to Follow for Inspiration

Hailey Welch — Wed, 15 Apr 2020 21:28:46 +0000

It’s that time of year when motivation starts hitting a wall, exercise is the last thing you want to do, and sleeping in has become the most important activity. When the sun rises hours after you do, it can be hard to be productive first thing in the morning. For me, I like to get an early start at the gym because when the 8 am crowds roll in, I can barely find room on the floor to do crunches. But, more importantly, I think it’s better to get it out of the way so I can work throughout the day feeling better about the fact that at least I crushed my morning routine.

It’s not as big of a commitment as you may think, but what helps me is to find sources of inspiration. I get my inspiration to get up and get my workout done from Instagram, specifically from a handful of fitness influencers who are vegan and share their secrets to being strong, healthy and fit.

They post videos of their favorite workouts, which is like having a free virtual trainer on your phone. It’s helpful to watch their videos, especially how they work a specific muscle, to practice perfect form. Most of their video workout routines can be done on your living room floor or take less than 10 minutes. It’s easy to just start and try to do the whole workout, but even if you only get through part of it, that’s fine. You can always come back to it later, or time and time again and make it part of your routine. I wanted to share my favorite fitness influencers, the ones that make exercise fun and easy with helpful advice and tutorials. As an extra bonus, they are all vegan and encourage their followers to eat more plants as well.

1. Tia Blanco @tiablanco: 22-year-old professional surfer and vegan athlete.

We all know Tia as a professional surfer who won Gold at the International Surfing Association Open in 2015, and we were excited to find out she was powered by plants, as she credits her success to her vegan diet.

Influenced by her mother who is a vegetarian, Tia has never eaten red meat in her life. She has made it easier than ever to make exactly what she eats since she has a separate Instagram cooking page called @tiasvegankitchen.

She claims she stays strong by eating different forms of vegan protein like nuts, seeds, beans, and legumes. Check out her YouTube channel where she posts guided instructions on how to make her recipes, and smart advice to accomplish your own goals like Tia. She post videos of her grocery store hauls– this is helpful when you are stumped on what to buy, she also explains what she eats in a day, my favorite is her smoothie recipe, it’s easy to make and full of protein. In addition, she even shares her blood results after two years on a vegan diet, which are interesting to compare.

Take a look at her Instagram, Tia is very involved with raising awareness about veganism and is a brand ambassador for leaders in the industry like Beyond Meat, Sugar Taco (Plant-Based Mexican food), Swatch, and others.

Aside from surfing, she is also passionate about yoga and calls herself a “yogi”. You can watch the videos on her Instagram, of her practice and copy her yoga flow routine in your own home or at the gym.

We are inspired by Tia and continue learning from her success. Take her advice she gives to anyone on their vegan journey, whether you’re day one or year one. “I would say that the most important thing is to educate yourself on the diet and the lifestyle. My boyfriend is a vegan now. He was a heavy meat eater his whole life. He lost five to eight pounds the first week but gained the weight right back. You need to learn to eat more when you’re eating lower-caloric foods. As athletes [he’s also a pro surfer], we’ve seen the vegan diet have positive impacts on our performance and our health.”

Having an inside look into what a professional athlete eats and recommends will encourage you to stay positive and provide information on how to be healthy and fit.

2. Grace Beverly @gracebeverly: Girlboss and Oxford graduate with a ton of fitness inspiration.

With 1 million Instagram followers, Grace has created a loyal fan base for all things vegan, fitness, and lifestyle. She won London’s Young Entrepreneur of The Year Award with the launch of her workout and exercise app, Shreddy, which created the popular hashtag #letsgetshreddy. Encouraging you to get active and accomplish your goals, this app provides workout programs targeting fat loss, lean muscle, and toning every inch of your body. It also includes meal plans and weight tracking so you can notice the difference in your results every day.

Grace is also the director of Tala, a sustainable and ethical clothing brand dedicated to high-performance activities. Her styles are suitable for women of all sizes and makes activewear look chic. Her pieces are mostly tight spandex, cropped tops, sports bras, and loungewear like sweatpants and sweatshirts. You will find short videos of Grace’s work out regimes, and healthy tips for weight training and targeting the glutes.

3. Michelle Muench @bananablondie108: Plant-powered yoga enthusiast.

Michelle Muench is an expert yogi and takes you through her practices on her Instagram and YouTube channel. If you’re an aspiring yoga or want to improve your practice, she posts yoga flow videos that you can copy and practice in your living room. On her website, you can become a member of Michelle’s community where she hosts yoga classes, private videos, daily food journal, and daily beginner or intermediate flows. If you’re trying to master a headstand or crows post, go to her Instagram page to find step by step videos of her process. If you want a good morning stretch, my favorite yoga flow is this one.

4. Nimai Delgado @nimai_delgado: As seen on Game Changers, he is a vegan IFFB professional who has never eaten meat.

Raised as a vegetarian, Nimai has never eaten meat in his life. He is a professional IFFB and placed 5th in his most recent contest, the 2018 Hawaii Pro Men’s Physique. He hosts his own version of Ted Talks on his YouTube channel. Watch his video on “How eating plants changed my life” and learn how it can change your life too.

Nimai has his own vegan supplement line called, Vedge Nutrition. If you’re looking to gain muscle mass, improve your training game, and enhance performance, he has an essential protein supplement for vegans that includes B12, D3, and Omega 3.

Personally, I love his vegan fitness Instagram page because his content is helpful and provides information on what to eat and what not to eat. My favorite is his vegan grocery list posts that include the essential nuts, whole grains, fruits, spices, vegetables, and legumes. His vegan bodybuilding food Instagram showcases body transformations and specific meal preps for people who want to lose weight, gain muscle, cut carbs, want a simple protein salad, and much more.

If you want to share your favorite vegan influencers, email us at hailey@thebeet.com or message us on Instagram @thebeetofficial.

The post The 4 Best Plant-Based Fitness Influencers to Follow for Inspiration appeared first on The Beet.

11 Delicious Vegan Dessert Recipes Just in Time for Valentine’s Day

Hailey Welch — Mon, 10 Feb 2020 16:30:06 +0000

Delicious store-bought vegan treats can be a hard thing to come by at the grocery store. Skip the store-bought desserts and show your loved ones how much you really care by baking them their favorite treats. We found 11 vegan dessert recipes that will wow your plant-based partner this Valentine’s Day.

Chocolate fanatics will go crazy for the black bean brownie cookie topped with their favorite ice cream. If your partner is craving sweets but doesn’t want to over-indulge, the crunchy cinnamon granola drizzled on top of yogurt will hit the sweet spot. Add a personal touch by putting the yogurt in a Mason Jar with a ribbon around the top and a handwritten noted attached with a ribbon. Whether your loved one is a chocolate fanatic or a sweet and salty person, one of these recipes will satisfy any sweet tooth.

1. Crunchy Cinnamon Granola

Getty Images/Cultura RF Getty Images/Cultura RF

INGREDIENTS:

3 cups Gluten-Free Rolled Oats
1/2 cup Shredded Coconut Flakes
1/2 Cup Chopped Raw Almonds
3 tbsp Chia Seeds
4 tbs Dried Cranberries
2 tbsp Ground Flaxseed
1 tsp Cinnamon
1/2 cup Smooth Almond Butter (I used cashew butter this time)
1 tsp Vanilla Extract
2 tbsp Melted Organic Coconut Oil
2 tbsp Pure Maple Syrup

INSTRUCTIONS:

Preheat the oven to 325F. Add the Maple Syrup, Nut/Seed Butter, Vanilla Extract, Cinnamon, and Salt to the base of a large bowl. Whisk until evenly incorporated.
Pour the oats, dried cranberries, almonds, and coconut into the bowl and fold them into the wet mixture, until all pieces are evenly coated.
Transfer the mixture to a greased or lined baking tray and press it into a think, even layer using a spatula.
Bake for 20 minutes on the bottom rack of the oven, then remove and use a spatula to toss/flip the granola. Return to the oven and bake for an additional 6-7 minutes, then remove.
Let the granola cool completely on the tray before removing. Serve as desired.

2. Raw Blueberry Vanilla Cream Cake

INGREDIENTS:

For the Cake:

1/2 cup raw almonds
1/2 cup raw cashews
1 cup pitted Medjool dates
1/4 cup coconut oil
1 teaspoon vanilla extract
Pinch of sea salt
For the Cheesecake:
1 cup cashews
1 cup coconut milk
1/3 cup maple syrup
2 tablespoons fresh-squeezed lemon juice
2 tablespoons coconut oil
1/4 teaspoon sea salt
1 teaspoon vanilla extract
1/3 fresh blueberries
1 teaspoon agar agar

INSTRUCTIONS:

1. Add the almonds, cashews, pitted dates, coconut oil, vanilla extract and sea salt to a food processor and process until it comes together into a sticky “dough”. There should still be small pieces of nuts visible in the mixture and it should stick together if pressed together.
2. Spoon the base “dough” into your prepared springform or cake pan and press the base down as even as you can. Cover and place in the freezer to set.
3. To make the cheesecake mixture, add all of the cheesecake ingredients (except the blueberries) to a high-speed blender and blend until the mixture is completely smooth. Add agar agar and blend again. Reserve half the mixture for later. I added an extra layer of cashew cream on top, but you can skip this step.
4. Pour the other half of the mixture over the base and gently tap the cake pan around the edges to smooth out the surface. Cover and freeze for at least 4-6 hours to set.
5. Once the first layer has set, blend the reserved cheesecake mixture with the blueberries until completely smooth and purple. Pour the blueberry layer over the first layer, cover and freeze until completely set. Remember to share!

3. Vegan Banana Split Sundae

Getty Images/iStockphoto Getty Images/iStockphoto

INGREDIENTS:

Van Leeuwen vanilla ice cream
Lily’s dark chocolate chips
Chopped wet walnuts/almonds
Banana
Reddi Wip non-dairy coconut whipped cream

Extras:

Maraschino cherries
Strawberries
Toasted coconut

4. Vegan Oreo Milkshake

Getty Images/iStockphoto Getty Images/iStockphoto

INGREDIENTS:

2-4 Oreos
Vanilla Van Leeuwen Ice Cream
2 cups of Oatly oat milk
1/2 cup Enjoy Life Foods Chocolate Chips (Hu Kitchen chocolate is also a great option)
Ice

5. Vegan Snickerdoodle Cookies

INGREDIENTS:

1/2 cup vegan butter, softened
1/2 cup white sugar
1/4 cup brown sugar
1 tsp vanilla extract
1 tsp cream of tartar
1 tsp of baking soda
1 tsp ground cinnamon
1 2/3 cup all-purpose flour
2-4 tbsp applesauce
***for rolling: 2 tbsp sugar + 1 tsp cinnamon

INSTRUCTIONS:

Preheat your oven to 375F/190C.
In a large bowl, beat the butter and sugars until creamy. Whisk in the vanilla extract, cream of tartar, baking soda, and cinnamon, then sift in the flour. Add applesauce as needed (one tablespoon at a time) and mix until a firm dough forms.
Roll the dough into balls.
In a separate bowl, mix the sugar and cinnamon for rolling. Roll each piece of dough in the mixture and place on a lined baking tray.
Bake for 10 minutes, and let cool in the pan before removing to a wire rack. Enjoy!

6. Gluten-Free Banana Cake

INGREDIENTS:

1.5 cups oat flour
1.5 cups almond flour
4 mashed bananas
¾ cup coconut flour
¾ cup coconut sugar
⅓ cup water
¼ cup plant-based milk
(optional) 1 packet Wildway Grain-Free Cinnamon Roll Instant Hot-Cereal*
1 flax egg (1 tbsp flax meal + 2 tbsp water)
1 tbsp baking soda
1.5 tsp apple cider vinegar
1 tsp cinnamon
½ tsp pumpkin pie spice

Notes:

*If you are not using the Wildway Grain-Free Cinnamon Roll Instant Hot-Cereal, replace this with 2 more flax eggs (2 tbsp flax meal + 4 tbsp water) and ¼ extra teaspoon of cinnamon.

INSTRUCTIONS:

Preheat your oven to 350°F.
Combine oat flour, almond flour, coconut flour, baking soda, cinnamon, and pumpkin pie spice until uniformly mixed. Set aside.
In another bowl, mix together the mashed bananas, water, plant-based milk, apple cider vinegar, coconut sugar, and flax eggs until combined.
Pour the wet ingredients into to dry, slowly, and mix until there are no clumps.
Pour the batter into a bread pan and place in the oven.
Set a timer to bake for 1 hour.
Remove from the oven when the timer is done and let cool for at least 30 minutes.
Enjoy topped with fresh banana and vegan ice cream or plant-based whipped cream.

7. Super Moist and Easy Vegan Banana Bread

INGREDIENTS:

3 Ripe Bananas
3 tbsp Agave Syrup
4 tbsp Melted Coconut Oil
4 tbsp Plant-Based Milk
1 tbsp Juice of Lemon
1 tsp Vanilla Extract
1 3/4 Cups Flour
1 tbsp Baking Powder
1 tsp Cinnamon
Chocolate Chips

INSTRUCTIONS:

Preheat oven at 350 F. Grease a 22 cm loaf pan.
In a bowl, mash 2 bananas into purée. Then, add wet ingredients and stir.
Next, add dry ingredients and stir until well combined. Don’t overmix.
Stir in chocolate chips and whisk last time.
Pour the dough into loaf pan. Halve the last banana, place it on the dough, lightly press.
Bake for about 40-50 min. Be careful, if it gets too dark if needed, cover the cake with tin foil. When a toothpick comes out clean, the cake is done.
Let cool down.
Decorate and enjoy.

8. Vegan Brookies (Brownie Cookies)

Recipe by: @thevegansix

INGREDIENTS:

1/2 cup vegan butter or refined coconut oil at room temp
1/2 cup coconut sugar
1/4 cup maple syrup
1/4 cup nondairy milk
1 cup flour*
1/4 cup + 1 Tablespoon cocoa powder
1/2 teaspoon baking soda
Pinch sea salt
1 cup vegan chocolate chips

INSTRUCTIONS:

Preheat your oven to 350 degrees Fahrenheit. Line 2 baking sheets with parchment paper.
Make sure your butter or coconut oil is room temperature. Beat butter or oil, coconut sugar, maple syrup and nondairy milk in a large bowl until creamy. Add flour, cocoa powder, and baking soda to the bowl and beat again until well combined. Stir chocolate chips into the batter.
Scoop cookie dough by the rounded tablespoon onto parchment-lined baking sheet. Makes 2 dozen cookies. Bake 11-12 minutes. The cookies may look undercooked, but remove them and let them cool before eating. I promise they are done!

9. Black Bean Brownie

Recipe by: @vegamelon

INGREDIENTS:

For the wet mixture:

1 1/2 cups cooked black beans (300g, or drained from a can)
2 large ripe bananas (~250g, peeled)
1/4 cup peanut butter (64g)
3/4 cup plant-based milk (180g)
1/3 cup maple syrup (80g), or sweetener to taste

For the dry mixture:

1/2 cup rolled oats (40g), ground into flour
1/2 cup cocoa powder (40g)
1 1/4 tsp baking powder
1 serving vegan protein powder, chocolate flavored
Pinch of salt

INSTRUCTIONS:

Preheat your oven to 350F (180C) and grease an 8-inch cast-iron skillet. Alternatively, use an 8×8 inch baking pan.
In a food processor, combine all the wet ingredients and blend until smooth.
Whisk together all the dry ingredients in a large bowl, then pour in the wet mixture.
Mix until combined and transfer into the greased pan/skillet. Bake for 35-40 min, or until the center of the brownie is set.
Let cool for at least 15+ min before serving.

10. Tahini Dough Fudge

Recipe by: @elleshungry

INGREDIENTS:

1 cup tahini⁣
1/4 cup coconut oil (melted)⁣
2 tbsp maple syrup⁣
1/2 tsp vanilla extract⁣
1/4 tsp sea salt⁣
1/4 cup dark chocolate chips + 2 TBS for sprinkling
(Some sea salt for sprinkling on top)⁣

INSTRUCTIONS:

Line 8×4 loaf pan with parchment paper⁣
In a medium bowl mix: tahini, coconut oil, maple syrup, vanilla extract, and salt until smooth⁣
Fold in 1/4 cup choc chips and pour fudge into the pan. Freeze for 10 min⁣
Sprinkle remaining 2 TBS choc chips on the fudge and press them in a little⁣
Freeze until firm (about 30 min)⁣
Sprinkle with a little sea salt. Cut into squares. Store uneaten fudge squares in the freezer.

11. Gluten-Free and Dairy-Free Strawberry Chocolate Cupcakes.

Recipe by: @peanutbutterpluschocolate

INGREDIENTS:

For the cupcakes:

1 1/2 cups almond flour
1/2 cup Let’s Do Organic Cassava Flour
1/2 cup cane sugar or granulated sweetener of choice
1/3 cup unsweetened cocoa powder
1 tsp baking soda
1/4 tsp sea salt
3 eggs room temperature
2 tbsp coconut oil melted
1/2 cup almond milk or plant-based milk room temperature

For the Frosting (filling):

1/4 cup vegan butter
2-3 cups powdered sugar
3 tbsp almond milk
3/4 cup powdered freeze-dried strawberries blended up

For the Chocolate Ganache:

4 oz chopped dark chocolate dairy-free
1/2 cup Let’s Do Organic Coconut Milk

For the Toppings:

Sprinkles
Strawberries

INSTRUCTIONS:

Preheat the oven to 350 F and prepare a cupcake pan with 12 liners and set it aside.

Place the flours, sugar, cocoa powder, baking soda and salt into a mixing bowl and stir until combined and then it set aside.
In the bowl of a stand-alone mixer (or a large mixing bowl), beat the eggs, coconut oil, almond milk, and vanilla until combined. Add in the dry ingredients and mix until a batter forms. Distribute the batter between the cupcake liners and bake the cupcakes for 19-22 minutes and toothpick comes out clean. Don’t overbake them or they will end up dry.
While the cupcakes are cooling, place the vegan butter into a mixing bowl and use a handheld mixer to beat the butter for 1 minute and fluffy. Add in the powdered sugar and milk and then beat until combined. Add in the powdered freeze-dried strawberries and continue mixing until well blended. Transfer the frosting to a piping bag.
Use a knife to cut a hole from the top of the cupcake at an angle so the piece you cut is the shape of a cone. Cut the tip-off of the cone piece and fill the hole with frosting. Place the cupcake piece back on top of the frosting. Repeat this process with all of the cupcakes.
Place the chopped chocolate into a heatproof bowl and set it aside. Place the coconut milk into a small pot over medium-high heat. Bring the milk to a boil and then pour it over the chocolate. Let it stand for 5 minutes before stirring the chocolate and milk together until smooth. Let the chocolate ganache cool for 5 minutes. Dip each cupcake in the chocolate. Let them cool for 5 minutes and then dip them again. Top the cupcakes with sprinkles or sliced strawberries.

The post 11 Delicious Vegan Dessert Recipes Just in Time for Valentine’s Day appeared first on The Beet.

Oil-Free, Dairy-Free, and Gluten-Free Peanut Butter Banana Brownies

Hailey Welch — Mon, 03 Feb 2020 17:00:49 +0000

WHY WE LOVE IT: We all need to satisfy our sweet tooth from time to time but don’t want to load up on sugar. This recipe is lower in calorie than traditional brownies and still has the same fudge consistency.

FROM: @vegamelon

TOTAL TIME: 30 Minutes Prep: 5 Minutes Cook: 25 Minutes

TOTAL INGREDIENTS: 10

MAKE IT FOR: Your loved one for Valentine’s Day or for your Galentine’s party! Top it with a scoop of dairy-free ice cream. (We like Van Leeuwen Vanilla).

INGREDIENTS

2 mashed ripe banana
1/3 cup creamy peanut butter 85g, or nut / seed butter of choice
1/3 cup maple syrup 80g, or liquid sweetener of choice
1/3 cup applesauce 80g
3/4 cup flour 90g, use GF if needed
1/4 cup cocoa powder 20g
1/2 tsp baking soda
pinch sea salt
1/2 cup dairy-free chocolate chips optional

INSTRUCTIONS

Preheat oven to 350°F / 180°C and grease a baking pan. (I used a 7 x 7 inch square pan.)
In a large bowl, whisk together the mashed banana, peanut butter, applesauce, and maple syrup.
Sift in the cocoa powder, flour, baking soda, and salt. If desired, also add in 1/2 cup of chocolate chips. Whisk the mixture until combined, then pour into the baking tray.
Bake for 25-30 minutes, or until an inserted toothpick comes out clean. Let the brownies cool in the pan for 10 minutes before transferring to a wire rack.
Once the brownies have cooled completely, slice and enjoy!

The post Oil-Free, Dairy-Free, and Gluten-Free Peanut Butter Banana Brownies appeared first on The Beet.

Is Eating More Plant-Based Foods the Secret to Eye Health?

Jill Ettinger — Tue, 28 Jan 2020 00:07:44 +0000

There are a few spots in the body better designed than others. The skull is pretty good. Opposable thumbs are amazingly useful. But knees could use an overhaul, perhaps. And eyes? They’re often in need of support before we’re old enough to read. But can a diet rich in plants help with eye health?

A little anecdote: When I was in the first grade, I wore glasses. Not just any old glasses—bifocals, just like my grandmother. I had weird stuff going on like being near- and far-sighted at the same time, apparently. Everyone in the family wore glasses so it didn’t seem like a big deal. But then, I lost them. (They were actually stolen and stepped on by Jimmy Berman’s friend Steve when we were having a little fight on the playground. Six-year-old romance is complicated. But as far as my parents were concerned, I lost them, okay?) So, back to the optometrist, we went for a new prescription. Except, this time, he said I didn’t need them.

It’s not uncommon for sight to change, especially in a child. But to go from bifocals to eyeglass-free was unexpected. The doctor said that by high school my poor sight would return and I’d need glasses again. That didn’t happen. And now, some, ahem, thirty years since high school, and I’m still 20/20—even after sitting at a computer all day while everyone else is my family wears glasses.

The biggest difference between me and the rest of my family? I went vegan shortly after high school. And I didn’t just give up animal products, I went deep into “hippy food” territory—carrot juice and steamed kale were daily feasts. And it turns out, they may have done my still-developing eyes a whole world of good.

Does Diet Affect Eye Health?

Not only do “eye-healthy” foods like beta-carotene-rich carrots and sweet potatoes and dark leafy greens like kale help improve eyesight, but a poor diet can make eyesight worse, faster.

New findings published in the British Journal of Ophthalmology suggest the standard American diet, which is heavy in processed meat, fried foods, and sugar, can increase the risk of age-related macular degeneration.

According to the study, a standard meat-heavy diet increased the risk of macular degeneration by three-fold over healthier diets. Those who ate more fruits and vegetables (the study also included eating poultry, fish, and dairy in that subset) saw a decreased risk.

That decreased risk came with higher consumption of carrots and greens.

“Foods that are part of the Western diet are less nutrient-dense, meaning they provide less of the beneficial nutrients needed for the eyes per calorie contents than such food as fruits and vegetables,” study coauthor Amy Millen, Ph.D., of The State University of New York, Buffalo’s School of Public Health and Health Professions, said in an interview.

And she pointed to another correlation: inflammation. Foods generally considered unhealthy—that Standard American Diet, once again—don’t just affect our weight or risk for heart disease or cancer. According to Millen, like all things, diet is connected to our eye health.

“Most people understand that diet influences cardiovascular disease risk, and risk for obesity, but I’m not sure how much the average person thinks about diet as connected to vision loss,” said Millen. “But what you eat to maintain good health is also related to what you eat to maintain good vision.”

The post Is Eating More Plant-Based Foods the Secret to Eye Health? appeared first on The Beet.

Day 21 Recipes For Your 21 Day Plant-Based Challenge

Hailey Welch — Mon, 27 Jan 2020 16:55:44 +0000

These recipes are designed to fill you up and energize you all through the day. We have compiled a breakfast, lunch, dinner and two snacks. And for your pick of desserts, check out the recipe carousel at the bottom of the 21 Day Plant-Based Challenge homepage.

Breakfast: Green Goddess Smoothie

Spirulina is a powerful antioxidant and anti-inflammatory that has a taste similar to matcha powder, like sweet grass. In my opinion, I think spirulina is delicious so I like to add a little more 1 tablespoon. The avocado makes this smoothie creamy and superfoods like kale and spinach are loaded with healthy nutrients.

Nutritional Info: Per serving (½ of recipe)

211 calories, 12g protein, 16g carbs, 12g fiber, 14g fat

Almond Butter Tofu to add to a salad or have as a snack Almond Butter Tofu to add to a salad or have as a snack

Snack: Almond Butter Tofu

Some people struggle to know what to do with tofu as it is can be very bland, but the trick is to add some bold flavors and it will soak them up. Use an extra firm tofu if you can. If it isn’t quite firm enough then you might need to press your tofu for a bit to remove any excess water. This goes fantastically with my Kale and Pomegranate Salad, but equally lovely as a snack on its own.

Nutritional Info: Per serving (⅓ of recipe)

377 calories, 28g protein, 15g carbs, 3g fiber, 26g fat

Lunch: Miso Soup Filled with Fresh Vegetables

You only need a bowl and a kettle -and as the vegetables are just blanched or even just warmed almost all the nutrients are preserved. I used @cocofinacoconut Coconut Aminos along with dark miso. Have you tried Coconut Aminos? They are a great alternative to soya sauce. Here is the recipe but feel free to swap the veggies for whatever you happen to have. Coriander or parsley works great as an alternative to the celery leaves too.

Nutritional Info:

263 calories, 21g protein, 45g carbs, 14g fiber, 4g fat

Mairi Rivers Mairi Rivers

Dinner: Sweet Potatoes With Smokey BBQ Jackfruit

If you have heard all the talk about Jackfruit but don’t know where to start then this recipe for baked sweet potatoes and BBQ Jackfruit is for you! I added in some beans for protein and red peppers for extra vitamins but if you want to make it really simple then leave those out and just use the Jackfruit. Be sure to buy tinned Jackfruit in water rather than the sweet variety that comes packed in syrup! I absolutely love sweet potatoes and they are a great slow-release carb for my marathon training at the moment, and the BBQ Jackfruit goes equally well in a wrap if you have any leftover.

Nutritional Info: Per serving (¼ of recipe)

358 calories, 13g protein, 79g carbs, 16g fiber, 2g fat

Dessert: Chocolate Orange Cheesecakes

Calling all chocolate lovers, you will not believe this dessert is vegan. The rich and creamy filling will melt and your mouth and the hard and crunchy crust holds the cake together.

Nutritional Info: Per serving (¼ of recipe)

515 calories, 15g protein, 51g carbs, 9g fiber, 32g fat

Nutritional Info for the Whole Day:

1724 calories, 89g protein, 206g carbs, 54g fiber, 78g fat

Breakfast:

2 cups of kale
2 cups of spinach
1 avocado
1 tablespoon of matcha powder
1 tablespoon of spirulina
1 tablespoon of chia seeds
1 tablespoon of hemp seeds
1 cup of hemp milk

Snack:

Extra-firm tofu
Almond butter
Maple syrup
Soy sauce
Ginger purée
Olive oil

Lunch:

Dark miso
@cocofinacoconut Coconut Aminos
Seaweed flakes or a nori sheet crumbled
1 bok choy
1 carrot
3 brown mushroom
Red cabbage
Handful of celery leaves

Dinner:

4 sweet potatoes
Tomato puree
Maple syrup
Soy sauce
Molasses or treacle
Malt vinegar
Smoked paprika
Liquid smoke
Garlic powder
Black pepper
1 red onion
1 red pepper
1 tin Jackfruit
Kidney beans

Dessert:

Base:

Almonds
Cocoa powder
Raisins
2 Medjool dates
Choc Pot

Filling:

Cashew nuts, soaked overnight
Vegan cream cheese
Zest of 1 orange
Orange juice
Choc Pot
Maple syrup
Extra Choc Pot to serve.

The post Day 21 Recipes For Your 21 Day Plant-Based Challenge appeared first on The Beet.

Day 15 of Recipes For Your 21 Day Plant-Based Challenge

Hailey Welch — Tue, 21 Jan 2020 15:37:58 +0000

These Recipes are designed to fill you up and energize you all through the day. We have compiled a breakfast, lunch, dinner and two snacks — and for your pick of desserts check out the recipe carousel at the bottom of the 21 Day Plant-Based Challenge homepage.

Breakfast: Bruschetta Toast

Nutritional Info:

236 calories, 8g protein, 38g carbs, 3g fiber, 3g fat

Snack: Marinated Mushrooms

Nutritional Info: Per serving (⅓ of recipe)

290 calories, 3g protein, 27g carbs, 1g fiber, 19g fat

Lunch: Crispy and Crunchy Tofu Bites

Nutritional Info: Per serving (¼ of recipe)

504 calories, 34g protein, 22g carbs, 6g fiber, 36g fat

Dinner: BBQ Jackfruit Burger

Nutritional Info: Per serving (¼ of recipe)

589 calories, 6g protein, 114g carbs, 3g fiber, 14g fat

Snack: Peanut Butter Chocolate Balls

Nutritional Info: Per serving (1 ball)

226 calories, 5g protein, 22g carbs, 2g fiber, 14g fat

Nutritional Info For the Whole Day:

1845 calories, 56g protein, 223g carbs, 15g fiber, 86g fat

Shop for Everything You Need for Day 15, Click Here.

Click here to download and print: Shopping List

Breakfast:

Ripe tomatoes
Olive Oil
Fresh basil
Sourdough toast
Salt

Snack:

40-50 small mushrooms
2 oz Apple Cider Vinegar
Hemp oil
2 tbsp fruit syrup
Salt and pepper or 1 tbsp soy sauce

Lunch:

2 packs of extra firm Tofu (about 560g)
Soya sauce
2 cloves garlic
Gram flour
Nutritional yeast
Sesame seeds – get black and white to make them look super cool!
Oil for shallow frying – I use half rapeseed and half sesame

Dinner:

4 burger buns and fillings such as lettuce and fried onions
2 x 400g cans Jackfruit
Smoked paprika
Mild chili powder
Garlic powder
Salt
Vegetable oil

For the sauce:

Tomato ketchup
Soya sauce
Dark brown sugar
Apple cider vinegar
Smoked paprika
Onion powder

Snack:

Oats
Peanut butter
Cacao butter
Cacao powder
Coconut sugar
Rice syrup
Dried sour cherries

The post Day 15 of Recipes For Your 21 Day Plant-Based Challenge appeared first on The Beet.

Fish-Free Tuna and Crab Cake Brand Secures $32 Million From Food Giants.

Jill Ettinger — Mon, 20 Jan 2020 22:22:42 +0000

Good Catch Foods, the leading fish-free tuna maker, secured more than $32 million through a Series B funding round deal led by General Mills and Maple Leaf Foods.

Funding came from 301 INC, the venture arm of General Mills, and Greenleaf Foods, the plant-based arm of Canada’s Maple Leaf Foods. Maple Leaf Foods also owns plant-based meat brands Field Roast and Lightlife Foods.

Good Catch is the Best Tuna Alternative We’ve Ever Tasted

We were lucky enough to meet the founders and taste their tuna alternative and their crab cakes at the World Plant-Based Expo last spring. And here’s the thing: It’s amazing. We liked it better than the real thing, since with just a touch of fishy scent and clean taste, it delivered all the satisfaction without overwhelming your taste buds.

When you go vegan or plant-based, your palette adjusts to more plant-based foods, and we don’t really warm to the meat substitutes that are so real they bleed. Good Catch is a perfect solution to satisfy the fish lover who is no longer eating fish, but with all the healthy aspects that you seek when choosing tuna or crab.

“When we met the Good Catch team, we were immediately captivated with their mission to develop more sustainable plant-based seafood products that taste as delicious as traditional seafood,” said John Haugen, managing director of 301 INC. “Good Catch stands out as a strong, expandable brand with passionate leadership, and we’re excited to partner to grow.”

Consumer Demand for Fish Alternatives

As demand for meat alternatives skyrocket in the wake of Impossible Whoppers at Burger King and Beyond Sausages at Dunkin’ fish alternatives are also on the rise.

“Consumer demand of trailblazing plant-based alternatives is nearly insatiable, and this trend is led by taste and availability,” Chris Kerr, co-founder and chief executive officer of Gathered Foods, Good Catch’s parent company, said in a statement. “This next phase for Good Catch is laser focused on meeting consumer desires with culinary applications across all channels.”

Good Catch’s fish-free products were designed to look and taste like real seafood. The company works with a six-legume blend and algae oil to mimic the taste and texture of seafood.

“Good Catch is pioneering a new, promising sector of the fast-growing plant-based protein category,” said Dan Curtin, president and c.e.o. of Greenleaf Foods. “And we’re thrilled to support their continued growth and progress as they deliver consumers great-tasting plant-based seafood products that support their brand mission — and ours, as well.”

The post Fish-Free Tuna and Crab Cake Brand Secures $32 Million From Food Giants. appeared first on The Beet.

Califia Wins Big, Lands $225 Million Funding From Global Investors

David Shteyman — Thu, 16 Jan 2020 23:28:02 +0000

Califia just closed a Series D funding round of $225 million from international investors. The move catapults it into one of the top plant-based companies in terms of funding and growth.

Califia’s latest round represents the second-largest VC financing for a plant-based food business, according to PitchBook data, propelling the startup into the ranks of Impossible Foods and Beyond Meat.

The financing is also yet more bad news for the US dairy industry, which saw two of its largest milk producers, Borden and Dean Foods, declare bankruptcy in recent months.

The Nondairy Queen

The name Califia originally comes from the Spanish legend of Queen Califia, who ruled the mythical island of California. While she may not be real, the company that named itself after her is, and they’re making a bid to reign supreme in the plant-based non-dairy market.

Califia Farms began as a juice company, squeezing unsellable, pockmarked or imperfect tangerines into refreshing juices, and creating a reputation for reducing food waste—a contributor to climate change. The company pivoted into almond milk and creamers and took off.

Califia markets its products as part of a lifestyle that values wellness, self-care, and digestive health—all things a plant-based diet is reported to do.

For more on how much the Beet editors love Califia’s brand of milk and non-dairy creamers, see the Beet Meter. Want to add your own rating or review? Check out the Best Plant-Based Milks and add your opinion to the Beet Meter score!

The post Califia Wins Big, Lands $225 Million Funding From Global Investors appeared first on The Beet.

These 7 Rappers Have Dropped the Mic on Meat

Jill Ettinger — Tue, 14 Jan 2020 17:50:25 +0000

What’s a common theme amongst some of the top names in hip-hop? It’s not their hometowns, their favorite designers, car makers, sports teams, or even their musical inspiration (although, sometimes it is!). For these five stars at least, it’s living without meat or other animal products.

1. Snoop Dogg

The Doggfather himself just teamed up with Dunkin’ Donuts to promote a new limited edition plant-based sausage breakfast offering, known as the ‘Beyond D-O-Double G Sandwich’ named after the rapper. It’s only selling from now through January 19th.

While not known to be purely plant-based, Snoop is embracing the plant-leaning stance in a big way. Snoop’s foray into the pant-based culture last year when he became BFFs with Ironman and blogger Rich Roll, a famous vegan athlete who is an influencer in his own right. He was spotted at Atlanta’s Slutty Vegan pop-up, too. Then, he got super chummy with Beyond Meat, driving a Beyond food truck around SoCal and serving up those meaty, plant-based burgers.

Now, he is plugging his sandwich for one week— note to vegan and plant-based eaters it does contain eggs and dairy! Still, this picture alone made it worth including. Courtesy of DD and Snoop. Look for the ads to start showing up everywhere!

@Snoop Snoop Dogg Is Dunkin’s face for its vegan sausages.

2. Jermaine Dupri

This rapper, producer, and DJ won a Grammy for his 2006 R&B hit “We Belong Together,” bringing him to superstar status in the music world. But his most personal victory came a few years later when he gave up all animal products for the sake of his health. Since then, he’s become an advocate for the vegan lifestyle and its many health benefits.

He’s so passionate about eating plant-based that he’s even spoken out about going vegan in campaigns for the animal rights group, PETA. Dupri will leave a studio session to go and find food that suits his vegan lifestyle, then rejoin the artists later, when everyone has eaten.

This vegan lifestyle has sparked several of his friends to ask him to take them to his favorite vegan food choices, and now he is known among his friends as an expert in where to eat vegan in cities like Paris and Miami, and of course his hometown of Atlanta. Dupri is not only a music influencer but a vegan food influencer as well!

3. RZA

Wu-Tang Clan frontman RZA didn’t just help nine distinct rappers from New York become synonymous with hip-hop, he’s built an empire. And he’s also helped take plant-based eating mainstream.

The rapper has been vegan since the ‘90s and has influenced a number of his fellow Wu members to ditch animal products, too. Fellow Wu-mates GZA and Killah Priest don’t eat meat, either thanks to RZA.˜

4. Will.i.am

Rapper Will.i.am doesn’t just lead the Black Eyed Peas, he’s likely dining on them, too. After a health scare in 2018, the six-time Grammy award winner went fully plant-based. He said it changed his life, including leading to weight loss and improving his sleep.

In 2018 he told an interviewer that he had tinnitus, a disease that leads to full hearing loss but was hoping that his plant-based diet would keep him in optimal health. He identifies as vegan for his health, environmental reasons, and to end animal suffering. “I’m fighting for a healthier me and a healthier planet.” Last year the rapper told Arianna Huffington: “I would encourage everybody to have a plant-based regiment.”

Born William James Adams, he has written about his vegan lifestyle in “Vibrations pt.1 pt.2,” with the lyrics: “You eat the yellowtail, Imma [sic] eat the plant-based. I ain’t chewing on no food, with two eyes and a face,” He also raps: “Got a new attitude, gotta stay elevated. If somebody hate, let them hate and kinda motivate.” He urges his fans to join his “V.Gang,” which he defines as “a group of people taking a hardcore gangster approach to wellness and [conscious] living.”

5. A$AP Rocky

The “Babushka Boi” first gave up meat in 2011 (he still ate fish). But these days, he’s getting all of his protein needs from plants. According to the rapper, being plant-based helps him feel clean in his body, mind, and soul.

His lyrics mention begin vegan and he talks about being vegan on the road in a Facebook video here. His diet shift has been so profound that Rocky even recently partnered up with Jaden Smith to help provide veggie meals to the homeless through Smith’s I Love You food truck in LA.

6. KRS-One

A pioneer in the rap world as the frontman for Boogie Down Productions, KRS-One is nothing short of a legend. He’s incorporated the vegan diet into his lyrics (the song “Beef” explores the meat industry’s dark side). And he’s talked openly about it during his performances, too. If you want to go hear KRS-One he is also on tour this year, heading to the Sony Hall in NYC soon.

7. JAY-Z

Also known as Mr. Béyonce Knowles and his birth name, Shawn Carter, JAY-Z has leaned into the plant-based state of mind in a major way.

Last year, Bey and Jay offered their fans a chance to win a lifetime’s worth of concert tickets just for pledging to eat more plant-based food as part of the Greenprint program helmed by their trainer and vegan chef, Marco Borges. The Carters also penned the intro to his book, “The Greenprint: Plant-Based Diet, Best Body, Better World,” which was released in December 2018. JAY-Z also took the pledge to heart. He committed to eating two plant-based meals a day. He’s also an investor in Impossible Foods.

Getty Images JAY-Z and Beyoncé have invested in vegan businesses | Getty Images

The Surprising Reasons these Five Country Singers Went Meat-Free

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1. Carrie Underwood Loved Her Family’s Farm Animals

Seven-time Grammy Award winner Carrie Underwood has been hailed for her “enormous” vocal range. When it comes to her diet, Underwood’s a fan of breakfast burritos and lots of tofu. She doesn’t shy away from the carbs, either. According to Cheat Sheet, one of her favorite snacks is a toasted English muffin with peanut butter.

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2. Blake Shelton Wants to Keep Up With His Older Girlfriend

Singer, songwriter, and “The Voice” coach, Blake Shelton, 43, has been working to stay fit recently with help from his long-time love, Gwen Stefani, who is a vegetarian and told him to get off the meat if he wants to feel fitter and lose some weight. Shelton has been trying to keep up with Stefani’s impressive fitness level, according to an interview Stefani gave this fall. The former No Doubt singer and Hollaback girl is a longtime vegetarian, eats a mostly vegan diet, and is super fit– and at 50, looks younger than her years. A source told Gossipcop, “Gwen’s told him the way to lose it is to stay the hell away from meat and bad carbs.” We’re rooting for him!

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3. Shania Twain Has the Key to Gorgeous Skin

The best-selling female country music singer in history isn’t buying any expensive steak dinners after a performance. The “Queen of Country Pop” has sold more than 100 million records but says she keeps her meat-free diet simple. She is both vegetarian and eats very little dairy — though at times has said she does eat eggs.

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4. Annette Conlon, Folk Artist with a Passion

Americana singer and songwriter Annette Conlon is also a passionate vegan. She started “The Compassionette Tour,” in an effort to bring compassion, social consciousness, human interaction, and animal issues to a mainstream audience.

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5. Johnny Cash, Walked the Vegan Line Late in Life

The Man in Black is synonymous with country music, even nearly two decades after his death (1932-2003), probably in part because of the biopic about his life starring vegan actor Joaquin Phoenix. Ask any die-hard country music fan (or your dad, for that matter) and they will tell you that Johnny Cash was one of the best-selling musicians of all-time. His scores of hits include “I Walk the Line” and “Hurt” “A Boy Named Sue” and dozens of others. Cash himself was believed to have lived meat-free later in life to help combat some health issues. At Johnny Cash’s Kitchen and Saloon in Nashville, you can also load up on the meat-free dishes as the restaurant boasts a fully stacked veggie menu that includes greens, sweet potato mash, and fried okra.

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