Vegan Food News of the Week: Stuffed Chicken Breast, ‘Hot Ones’ Snacks, and Barbie Sushi Rolls

This week, we can’t wait to get our hands on Tindle’s new stuffed chicken line, which will first be available in Chicken Parmigiana and Garlic & Herb with more flavors—like Buffalo Ranch—coming soon. 

If you’ve ever wanted to participate in the hit series Hot Ones from the comfort of your couch, we’ve got just the snack for you.

Plus, if you’re looking for a way to celebrate the 65th anniversary of Barbie, head to Los Angeles for a pink sushi roll that hits the spot.  

Read on for more. 

Savory vegan food news

For years, we’ve watched numerous celebrities bravely dip vegan wings into progressively spicier hot sauces on the popular series Hot Ones. Now, snack company Snak Club is enabling fans to bring this fiery experience into their homes with the launch of three new spicy snack mixes. 

Snak Club

Designed for those passionate about heat, these mixes are inspired by the show’s iconic flavors. Tangy Chili mirrors The Classic hot sauce with a mild yet timeless heat while Smoky Sweet draws from Los Calientes Verde for a medium heat that blends smoky serrano and habanero chilis with sweet fruit and tart tomatillo. Lastly, Hot Habanero takes inspiration from Los Calientes Rojo, offering a medium to high heat with a fiery blend of red jalapeños and habanero. 

“Spice and heat are repeatedly the top growing categories in salty snacks and we know our fans are looking for us to continue to elevate the heat in their spicy snacks,” Katie Lilly, VP of Marketing at Century Snacks, said in a statement. 

“This collaboration with Hot Ones will up the spice ante across snack mixes, bar mixes, and trail mixes,” Lilly said. 

For something more substantial, we’re turning to tofu giant Nasoya, which has redesigned its popular vegan dumplings to come in a package that now includes dipping sauces. 

Nasoya’s Vegan Dumplings, available in Thai Basil Vegetable, Tofu Vegetable, and Korean BBQ Vegetable flavors, have transformed with heartier dough and flavorful fillings featuring Nasoya’s super firm tofu. Paired with sweet and savory dipping sauces, these dumplings provide a complete appetizer or meal for busy individuals. 

Alongside the dumplings, Nasoya is also introducing a new line of vegan dressings, available in Garlic Sesame and Zesty Gochujang flavors, as well as plant-based chicken, later this year. 

Tindle

Speaking of vegan chicken, this week, Tindle—known for its plant-based chicken filets—unveiled an exciting stuffed chicken line. Tindle is kicking off the line with Chicken Parmigiana and Garlic & Herb flavors, and anticipates the addition of Buffalo Ranch, Katsu Curry, and Tikka Masala—all made with a crispy outer coating for a satisfying crunch.

Outside of chicken, Tindle is also getting into other categories, including plant-based milk with the launch of its Barista Oat Milk, developed to deliver the perfect microfoam.

“By introducing more innovative foods into the mix, including our entry into the dairy category, we remain steadfast in our mission to transition towards a more sustainable food system,” Timo Recker, CEO, Co-Founder, and Executive Chairman at Tindle Foods, said in a statement.

“As a multi-category brand, our aim is to continue strengthening the sector and our new product offerings, Tindle Stuffed Chicken and Barista Oat Milk, provide consumers with a variety of delicious plant-based options across multiple aisles and touchpoints within the grocery store,” Recker said. 

Sweet vegan food news

Spring heralds the return of ice cream season, and this year, Eclipse Foods introduces a new indulgence: vegan bonbons. These chef-crafted, plant-based treats rival traditional dairy novelties in creaminess and taste, featuring ultra-creamy non-dairy ice cream encased in rich chocolate with crunchy toppings. 

Eclipse Foods

Available in select grocery stores this month, Eclipse Bonbons come in three flavors: Chocolate Hazelnut Truffle, Peanut Butter Pretzel, and Coffee Almond Crunch.

“We’re thrilled to introduce Eclipse Bonbons to the world,” Eclipse Co-founder Thomas Bowman said in a statement. “They’re the perfect blend of taste and texture for an indulgent experience that appeals to everyone.”

Craig’s Vegan

In more ice cream news, Craig’s Vegan has partnered with social media influencer Christina “Tinx” Najjar to introduce a new limited-edition pint, The Tinx Sundae. 

Inspired by Tinx’s creation, the Hot Girl Sundae from Craig’s Restaurant, this collaboration brings a slice of West Hollywood to Sprouts and other retailers nationwide.

Featuring creamy cashew-based vanilla ice cream filled with brownies, chocolate swirls, and rainbow sprinkles, it mirrors the dessert that’s become a fixture at Craig’s Restaurant, beloved by celebrities and patrons alike. 

If you’re still craving something sweet and creamy but aren’t ready for ice cream season just yet, consider indulging in Coconut Cult’s new Orange Dreamsicle probiotic yogurt—which has that creamy dessert-like flavor but with gut-friendly ingredients. 

This new flavor expands the brand’s offerings of plant-based, probiotic-rich yogurts and features 25 billion live and active probiotics per two-tablespoon serving. Other flavors include Original, Chocolate Mousse, and Harvest Strawberry.

Vegan restaurant news

To celebrate Barbie’s 65th anniversary, this Saturday from 1pm to 4pm, Kakkoi Sushi in Los Angeles is promoting its Barbie rolls, now offered at $0.65 each, echoing the prices of 1959. 

Influenced by Barbie’s enduring charm, the restaurant’s vegan Barbie rolls are enclosed in pink soy paper that is stuffed with rice, fried oyster mushrooms, pickled cabbage, plant-based tuna, and burdock root, and topped with sesame seeds, spicy aioli, and Sriracha sauce. 

New School Foods

For all the seafood lovers out there, this week brings more good news. That’s because chef Matthew Kenney has joined New School Foods’ Culinary Council to assist with the commercial launch of its plant-based seafood, specifically a salmon fillet, at restaurants in the United States later this year. 

Based in Toronto has developed a plant-based salmon that mimics real seafood’s texture, taste, and cooking experience using proprietary technology. Kenney will contribute to developing new recipes and promoting the product in the Los Angeles area, ensuring its adoption in restaurants.

“When it comes to meat alternatives, there is no more demanding audience than professional chefs,” Kenney said in a statement. “If your product does not look, cook, and taste like the real thing, you are better off in the grocery store, because chefs will not compromise.” 

“I speak from first hand experience when I say that the products New School Foods developed are nothing short of a plant-based miracle,” Kenney said. 

And this year, St. Patrick’s Day celebrations start early at Next Level Burger and its subsidiary Veggie Grill, with green specials already on the menu from now through March 31. 

Next Level Burger

Featured is the Lucky Leprechaun Shake at Next Level Burger, blending organic, housemade soy or coconut soft-serve ice cream with organic mint, gluten-free chocolate chip cookies, and vegan marshmallows. 

At Veggie Grill, the Lucky Leprechaun Velvet Cake is a rich chocolate cake made with organic cocoa and cane sugar, finished with cream cheese frosting, walnuts, and sprinkles. 

Both chains also offer the Spring Steak Salad which features a Meati Filet, tempeh bacon, vegan egg, and an array of vegetables on organic spring greens, marrying the festive spirit of St. Patrick’s Day with the freshness of spring.