Vegan Lamb and Runny Eggs Signal the Next Wave of Plant-Based Food in LA

Now that Impossible and Beyond burgers are a ubiquitous presence on Los Angeles restaurant menus, the next wave of commercial plant-based ingredients including eggs and lamb is on the rise.While chef Ilan Hall may have introduced Angelenos to vegan eggs at Ramen Hood inside Grand Central Market, the folks at Yo Egg founded by chef Yosefa Ben Cohen are upping production at their local facilities and distributing runny eggs across the Southland.

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