This week, world-famous chef José Andrès—named James Beard’s 2018 Humanitarian of the Year—added a novel vegan burger to the menu of his vegetable-centric restaurant Beefsteak in Washington, DC and Cleveland, OH. The “Faux Joe” (a modern take on the sloppy joe) features Beyond Meat crumbles mixed in roasted chile sauce, topped with avocado, chipotle mayo made with Sir Kensington’s aquafaba-based Fabanaise, and a thick cut slice of beefsteak tomato, served on a vegan brioche bun. “With vegetables taking center stage at Beefsteak,we love to create new and exciting ways to innovate our menu,” Eric Martino, Chief Operating Officer for Andrès’ restaurant group ThinkFoodGroup, told VegNews. “We love the challenge of coming up with different ways to offer unique and fun items to meet our guests’ dietary needs.” During an interview earlier this year, chef Andrès expressed his adoration for vegetable-focused cuisine and asked, “why are we eating meat still?”
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