Plant-based egg Zero Egg recently debuted on the menu at Birmingham, AL-based restaurant Tropicaleo. Menu items using the vegan egg include 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. To celebrate Veganuary—an annual initiative that encourages people to go vegan for the month of January—Tropicaleo and Zero Egg are also hosting a pop-up dinner this week with dishes made from Zero Egg, such as hand-rolled gnocchi, tamales, and egg salad tea sandwiches.
“We’re excited for our brand new Veganuary menu featuring several new dishes made with Zero Egg,” Gabe Marrero, owner and founder of Tropicaleo, said. “These menu items taste so good you wouldn’t believe they are made without eggs. It feels great to be able to add this innovation to our menu and offer exciting new dishes to our guests while continuing to raise the bar in our sustainability efforts.”
Egg without the chicken
Zero Egg launched in the United States last fall and is available to foodservice operators and food manufacturers. Created in Israel in 2018, the vegan egg is made of a blend of plant proteins, including soy, potato, pea, and chickpea, and is available in two products in powder form: EGG Basics (made to rival chicken eggs in traditional egg entrées and breakfast dishes) and BAKE Basics (developed for specialty baking).
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