Zero Egg Celebrates Veganuary With Tropicaleo Restaurant Partnership

Good News Notes: 

As demand for alternatives to animal products is at an all-time high among omnivores, vegetarians, and vegans alike, Zero Egg celebrates ‘ Veganuary’ by announcing a partnership with Birmingham, Alabama based eatery Tropicaleo, which added Zero Egg as a key ingredient in its kitchen, to satisfy customers’ requests for more plant-based menu offerings. 

Tropicaleo is well known for providing the Birmingham area with a refreshing menu that pays homage to its Taíno, African, and Spanish roots, while also utilizing an array of sustainable practices to further enhance their diners’ experience.

‘We’re excited for our brand new veganuary menu featuring several new dishes made with Zero Egg,’ said Gabe Marrero, owner and founder, Tropicaleo. ‘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.’

Some of the items featured include the ‘A Caballo,’ a Spanish inspired rice bowl with Zero Egg scramble, Beyond sausage, and sweet plantains, and the Breakfast Sandwich, a take on the classic egg sandwich, using Melinda’s biscuits with Zero Egg, Brandon’s cheese, Beyond sausage, and vegan butter.

To celebrate the new menu launch, Zero Egg and Tropicaleo are hosting a collaborative pop-up dinner event on Wednesday, January 13 with curated dishes, all made with Zero Egg. For every order, Zero Egg will donate $5 to the Cahaba River Society

‘For the theme of the menu, we’ve decided to take a look at traditional foods from around the globe,’ said Mario Rodriguez, Corporate Chef, Zero Egg. ‘We had fun creating the menu together and being creative with the culinary potential of Zero Egg. Expect hand-rolled gnocchis, tamales, and egg salad tea sandwiches amongst our limited time pop-up dishes.’”

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