If you love celebrity interviews, vegan food, and playful challenges, we have a new show recommendation for you: Is It Vegan? With LaTocha has just landed on BuzzFeed’s Tasty YouTube channel.
The new series follows Grammy-nominated artist LaTocha as she chats with pioneering young creatives, including Cobra Kai actor Dallas Dupree Young and The Traitors star Sam Asghari, over plenty of vegan food, with a few entertaining challenges along the way.
“Tasty has always been about more than recipes. It’s about the conversations and cultural moments that happen around food,” Richard Allen Reid, president of BuzzFeed Studios, told VegNews. “LaTocha was the perfect partner to lead this series because she makes vegan food feel approachable, exciting, and fun for audiences around the world.”
You can watch the first episode here. But before you do, it’s time for this week’s food news, and fall flavors are firmly in the spotlight.
After a tough year, Yves Veggie Cuisine is officially back in Canada’s grocery stores. | Yves Veggie Cuisine
Yves Veggie Cuisine is officially back on Canadian shelves
Just over a year after the brand announced it was disappearing for good, and nine months since it was acquired by Maple Leaf Foods, Yves Veggie Cuisine’s beloved vegan products are officially back on the shelves in Canada.
“Yves is one of those rare brands that people didn’t just buy—they built routines, recipes and traditions around it,” said Adam Grogan, Maple Leaf Foods’ president and chief operating officer. “When Yves disappeared from shelves, Canadians made it very clear how much this brand meant to them. We heard that passion. Bringing Yves back is about honoring 40 years of trust, protecting what people have always loved about the products, and giving this iconic Canadian brand an exciting next chapter.”
Keep your eyes peeled: Yves Original Veggie Ground Round, Yves Mexican Veggie Ground Round, Yves Veggie Ham, Yves Veggie Bologna, and Yves Veggie Turkey are now appearing at retailers across the country.
Ryze’s new fall coffee is pumpkin spice with a mushroom twist. | Ryze
Mushroom pumpkin spice lattes land at Target just in time for fall
Looking to get your pumpkin spice latte fix? You’ve got options. Recently, we reported that Gregorys Coffee has a vegan-friendly version of the fall classic. But you can also stock up on dairy-free pumpkin spice lattes during your next Target trip.
Mushroom coffee brand Ryze has just launched its new Pumpkin Spice Latte at Target stores nationwide. The vegan drink has all the seasonal flavor you’d expect, thanks to the addition of cinnamon, ginger, allspice, cloves, and nutmeg, and it also gets an added boost from American-grown, organic functional mushrooms.
“PSL season has always been one of my favorites, but I could never find something that satisfied my flavor craving without being crammed full of sugar,” said Ryze co-founder Andrée Werner. “So, we decided to make it. Our Pumpkin Spice Latte tastes indulgent and cozy like fall, but is packed with functional benefits thanks to our organic six-mushroom blend.”
Recess’s Zero Proof cocktails are made with functional ingredients, including guayusa. | Recess
Zero-proof Recess cocktails are here to help you unwind this fall without the hangover
Let’s be honest, indulging in a fall cocktail or two is all well and good until the next day. If you want to enjoy the seasonal festivities without the sore head, Recess has just added two new Zero Proof fall cocktails to its lineup: the Apple ‘Tini and the Espresso ‘Tini. Even better, both flavors are also designed to help you unwind, thanks to functional ingredients like guayusa, L-theanine, and lemon balm.
Find them at Target, H-E-B, and Amazon throughout fall and the holiday season.
Beyond Meat’s Beyond Steak Filet is made with mycelium. | Beyond Meat
Beyond Meat’s mycelium steak lands at Erewhon
Fresh from announcing Phytosphere (read more about that here), Beyond Meat, also known as The Beyond Plant Protein Company or simply Beyond, has launched Beyond Steak Filet at Erewhon stores across Southern California.
The mycelium-based filet, which contains 28 grams of plant protein and three grams of fiber, first hit shelves at H-E-B and Wegmans earlier this year. Its Erewhon rollout appears to be the next step in positioning the vegan steak, and Beyond more broadly, as part of a wellness-focused lifestyle.
“Beyond Steak Filet reflects our continued commitment to unlocking the superpowers of plants through what we believe is a category-defining innovation,” said Beyond Meat founder and CEO Ethan Brown.
He added: “Launching Beyond Steak Filet at Erewhon brings this exciting offering to a community that values thoughtfully crafted nutrition and simple ingredients, through a retailer that has long been at the forefront of what’s next in wellness.”
Trubar has launched three new seasonal flavors for fall and the holidays. | Trubar
Trubar launches three seasonal protein bars (including pumpkin spice)
Pumpkin spice isn’t just for lattes. Trubar has launched its limited-edition Pumpkin Spice Spice Baby! protein bar, which packs 12 grams of protein and 13 grams of fiber per serving.
Not a pumpkin spice fan? Trubar has also released Peppermint Please!, inspired by peppermint chocolate bark, and the gingerbread-flavored Ginger Snap That! protein bar.
Find all of the new seasonal flavors on Amazon this fall.
Starbucks customers in Germany can now order the new vegan chicken focaccia. | Planted
There’s a new vegan chicken focaccia at Starbucks (but it’s in Germany)
Last week, we reported that Burger King had launched a new vegan chicken burger, but only in Austria. This week, we’re bringing you more bittersweet news: Starbucks has introduced a focaccia featuring vegan chicken from Swiss brand Planted and tomato salsa, but it’s available exclusively in Germany.
“For us, this is a pretty exciting step,” Planted wrote on LinkedIn. “Getting more plants onto plates also means making them available in the places people already know, love and visit every day - with Starbucks, that’s quite a few places.”
Starbucks US, your move.
Check out last week’s food news
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Charlotte is a VegNews editor and writer based in sunny Southsea on England's southern coast.
