I Went to the World’s First Fully VEGAN FAST FOOD CHAIN and DRIVE-THRU

I Went to the World’s First Fully VEGAN FAST FOOD CHAIN and DRIVE-THRU


(upbeat music) – Hey guys, it’s Candice, The Edgy Veg and I am so excited because we’re trying another vegan restaurant in Toronto, except this one is a fast
food place, not like, “Oh, you can go into a diner
and eat vegan-like fast food.” No, no, this is, like, an
actual fast food place. So, we are here at Globally Local and what they do is take all
of your favorite fast food places and make vegan versions of it. So they have, like, a vegan
Whopper, and a Big Mac, and, like, Dairy-Queen-styled sundaes, and breakfast sandwiches. So let’s go and eat. I’m hungry, are you? Oh, and I have my friend. – I’m tagging along behind you. (relaxing music) – All right, so we’re
here at Globally Local and it is a vegan version of fast food. So, their menu’s kind of set up, it has, y’know, a breakfast
menu and then chicken burgers, beef-styled burgers, dessert, also Euro, so it takes your favorite portions of your favorite fast food
places but veganizes them. So, we ordered a little bit of everything off of all the different styles of menus and I’m very hungry, and I’m very excited to give them a try. I always judge a place
by their chicken burger. So I’m excited for that. Our first course, is the
maple breakfast sandwich. So it has maple syrup, what
looks like a hash brown, tofu with black salt, tempeh bacon, and a vegan cheese on an English muffin. Oh my gosh, so good. It’s kind of like, McGriddle
vibes from McDonald’s. It’s not overly sweet
which is really nice, it’s a nice balance of
like sweet and salty, that bacon is really good and you guys know I don’t
usually like tempeh at all. (mumbles) – This is required. Wore a white shirt, tend to be
a little bit of a messy eater Just precautions. That’s just the right
amount of sweetness to it. – [Candice] That’s what I said. It’s, like, sweet and salty, it’s a nice. – I used to love
McGriddles from McDonald’s. That was, like, one of
my hangover necessities. But it was always, like,
a little too sweet. That’s really goddamn good. (exotic music) – So this is the Preposterous Burger which is their version
of a Beyond Meat Burger so all of their food is made in-house, they’re not bringing in
any other third company’s, like, products, so this their
version of that and it is ketchup, mustard, pickles,
onion, the patty, lettuce, and what looks like a vegan mayo. So this is a seitan, and I believe he’s also
said a chickpea-protein base to this guy, so, and this bun is so nice and soft, it’s like a brioche-style bun. Oh, that’s good. – See, I’m interested to try this because I find some of the
Beyond Meat options out there have been kind of hit-or-miss
at some of the chains. Or restaurants, not chains. – [Candice] So, this, they
make their own version of it. There’s, like, a distinct
fast food burger taste that I’m getting, right? – Yes. There’s a familiarity with that. – Yeah. – In a big way. I don’t know if it’s, like,
the fact that the patty, there’s not the spices
that are necessary, like, it’s not necessarily overbearing so you kind of get that
classic, like, burger with the mayonnaise and
the pickle and the onions, and then enough of a meaty
patty taste that it kind of completes that classic burger flavor. That’s really goddamn good. – Look at this. – [James] So this is our famous burger. So, this is kind of like, we actually started with
this burger in fast food. So, this burger, like, we
launched it at Ribfest 2016 in London, we sold out. – [Candice] Oh wow. – And it was like, kind of made big news because it was the first
time a vegan vendor had been at the Ribfest. – Thank you, everything’s so good so far. So, this is their version of the Big Mac. And James, the owner, was
saying that this made it’s debut at a Ribfest, and a not-vegan Ribfest. Like a meat, carnivore Ribfest, they debuted this and it sold out, and it was mostly bought by non-vegans. Let’s see. Oh. That’s really good. – [Friend] Yeah? – Mmhmm. This was a bad day to wear lipstick. – I haven’t had that flavor in so long. It’s really good. The quality of the bun on both? – Because with the vegan
places, you always get, like, a wholewheat bun and nobody wants that. Stop doing that. (laughs) – The only fast food that
tossed on, the whole, nuh, what are you doing? – We’re not here for that. Our next course, yes,
I called it a course. These are Korean-sesame wings. Apparently, this is one
of the most popular items that they have, are their wings. They’re called Wing-a-Lings. ♪ My Wing-a-Ling ♪ Oh that’s really good, it’s not, I was expecting it to be spicier and it’s actually really nice. It’s crispy. I don’t know what their
chicken’s made out of but It’s like juicy and tender. It has, like, a tang to it,
it’s really, really good. Like really good. – I’m not a huge wing guy to begin with but I am a nugget guy. Oh yeah. The chicken’s really nice. That actually tastes like that’s chicken. Yeah, give me a box of these. Easy. – All right, next up we have
the Buffalo Chicken Burger. It’s on a sesame seed bun,
lettuce and mayo, buffalo sauce. All right. This is one of my favorite
things, I love buffalo sauce. (muffled) It’s so good. I love chicken burgers. I remember eating so many
chicken burgers as a kid. So the mayo and the lettuce kind of mutes the spiciness of the buffalo sauce. Which is great, which is the
same reason why you get, like, a side of ranch with your hot wings. – Now That’s pretty damn good. You know why? Because it’s not too much buffalo sauce. (exotic music) ♪ Onion rings ♪ – So, these are red-onion-ring onion rings as opposed to white or sweet onion. I haven’t had an onion
ring in a long time. Because most of the time the
batter is made with eggs. Very nicely seasoned. (laughs) – How generous. These are one of my
favorite fast foods, period. – [Candice] Fast foods? – Fast foods, fast foods. So I’m excited to try this
because I’ve never had one with red onions. (bag crinkles) (laughs) – I think he likes it. Bitch, fuck me up. (laughs) – All right, let’s get into this. – What is that? That’s Euro meat. Tzatziki? – Yeah. – This pita is, like, butter. Sex is great, but have you
eaten at Globally Local? I’ve been wanting to do,
like, a Euro Doner situation on this channel, so if you
wanna see something like that, let me know. Because this is just
motivating me even more. – [Friend] Yeah, that pita is incredible. – I might be able to make this at home. All right, guys, we just
had a delicious lunch at Globally Local. And I’m here with James
McInnes, who is the owner. How would you categorize yourself? – Yeah, founder, co-founder
along with my wife. – Wife and husband team, that’s awesome. So, can you tell us a
little bit about, like, with the concept, how you came up with it, kind of, what your mission is? – So, I mean our concept initially was to get people to
eat plant-based foods. I mean, that was just how, our
company’s always been vegan We’ve been vegan for four years and we weren’t always doing fast food but we kind of got into fast food because it was a way that we
found that connected with, like, the average person that
wouldn’t normally eat many fruits and vegetables or
many plant-based foods. So, it started really at Ribfest 2016 and that’s where we
introduced our famous burger which is, like, a vegan
Big Mac knockoff burger. It was super successful, it sold out, and kind of proved that
there’s a lot of demand among non-vegans for vegan food. – So you were at a Ribfest. – Yeah. – Like, carnivore fest? – Meat festival, exactly. – And you brought a vegan
version of, like, a Big Mac and it sold out? – Yeah. – That’s amazing. – Yeah, so it was pretty
crazy and honestly, we didn’t know what to expect,
like, it just kinda happened and I think from that point on, it kind of set the tone
for us to, kind of, go in that direction. We just had so many people trying it, so many people loving it, and
so many people going vegan because of what we’re doing. People come in and say, “Wow, if it’s this easy,
I can do it at home, “I can do it at other restaurants.” – Well, that’s exactly, y’know,
how The Edgy Veg started too It was make food that
people can relate to, like, make food that they recognize, flavor profiles that they recognize, and then they’re kind of like, “Oh, I can have the same thing?” And now they don’t even
have to make it at home because they can come here. – Yeah, exactly. Although, we still do, like,
really encourage people to, like, obviously cook
at home because that’s like I think what you do is
so important and stuff because I mean, eating
out is, like, part of it, but eating at home is super important. We have to do something for the planet, we have to do something for animals, we have to do something for our health, something has to change and I think that’s kind of
like what our mission is, it’s to, kinda like, help to
lead that change in the world. – I could not agree more. And how did you come up
with all the different, like, how did you pick
your favorite menu items from different fast
food places to veganize? – It started with the famous burger, then we kind of realized
that chicken is a huge thing and we moved into chicken big time so we spent a tremendous amount of time researching and developing our chicken and our chicken actually
is our top seller. Overall, we’ve sold the most
chicken out of anything we do. And that’s our chicken burger,
buffalo chicken, cordon bleu, we have our wings, our tenders, and as we kind of developed
the, y’know, the technology, and that kind of stuff
and how do we scale it, that’s always the hardest
thing with food for us is how do we provide
something that’s the same to not just two restaurants,
but 1000 restaurants. Making all of our own food
is really important to us. We didn’t want to use,
like, third-party products, we wanted to have control over our food, something that’s made locally. We think that really connects with people that when they come in and know that this is not
something you’re gonna get at a grocery stores, it’s
something that’s completely made, like, homemade in our own food factory. – And unique to you guys. – Yeah, exactly. And that was also really important I think to kind of have that out there so. Yeah, and I think so far in Toronto. – I mean, you guys have been
open for, what, two weeks? And it’s, the lunch rush was huge, so you’re sitting on something here. Monsieur. (laughs) All right, guys, let me know what dish looked the most delicious to you in the comment section below. If you like this kind of highlighting of local vegan restaurants,
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