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New Vegan Egg makes its US restaurant debut in Alabama


Plant-based egg Zero egg Tropicaleo restaurant, based in Birmingham, AL, was recently featured on the menu. One of the menu items with the vegan egg is the A Caballo, a Spanish-inspired rice bowl with Zero Egg Scramble, Beyond meat Sausage and sweet plantains; and the breakfast sandwich, a biscuit with Zero Egg, vegan cheese, Beyond sausage and vegan butter. In celebration of Veganuary – an annual initiative that encourages people to be vegan in January – Tropicaleo and Zero Egg are also hosting a pop-up dinner this week of Zero Egg dishes like hand-rolled gnocchi, tamales and egg salad tea sandwiches.

“We are very excited about our brand new vegan menu with several new dishes from Zero Egg,” said Gabe Marrero, owner and founder of Tropicaleo. “These menu items taste so good you wouldn’t believe they were made without eggs. It feels great to be able to add this innovation to our menu and offer our guests exciting new dishes as we continue to raise the bar for our sustainability efforts put it higher. “

Egg without chicken
Zero Egg was launched in the US last fall and is available to food service operators and food manufacturers. The vegan egg was made in Israel in 2018 and is made from a mixture of plant-based proteins, including soy, potato, pea and chickpea. It’s available in two powdered products: EGG Basics (made to compete with chicken eggs in traditional egg starters) and breakfast dishes) and BAKE Basics (developed for baking specialties).



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