Innholdsfortegnelse for Spring 2024 i VegNews Magazine

1.4 TRILLION. That’s how many chicken eggs are eaten annually around the world. 51 billion. That’s how many gallons of water are needed to support this resource-intensive industry. And 8.3 billion. This is how many hens live and die within the confines and cages of the global egg industry. These numbers, and the suffering they represent, are unfathomable for the average consumer to even imagine. But luckily, there’s a budding industry that is recontextualizing our relationship with eggs and proving there’s a better, friendlier, and greener way to scramble. The age of plant-based eggs is here. To date, vegan eggs have displaced more than 400 million conventional eggs. And soon, this number is poised to cross into the billions, thanks to a few vegan companies leading the charge. In 2015,…

THUY PHAM KNOWS it better than most: life can change in the blink of an eye. First, it was the pandemic, bringing life to a grinding halt and forcing the former hairstylist, like so many others, into unemployment and a scramble for a new normal. But then, life changed again. Having recently become vegan, Pham was determined to use her newfound free time to master vegan versions of the foods she ate growing up—namely thit heo quay, or crispy pork belly. She perfected her recipe, and at the suggestion of her daughter, the duo prepared the dish on Instagram Live where it took off like wildfire. Almost immediately, Pham’s inbox was flooded with orders. So she seized the opportunity and launched Mama Đút—a fully vegan eatery in Portland, OR celebrating home-cooked…

NOTHING SAYS “WE’VE MADE IT” quite like luscious, tangy, creamy vegan cheese. Full charcuterie spreads with smoky and complex cheddar, baguettes filled with buttery brie and a drizzle of vegan honey, indulgent slices of peanut butter-chocolate cheesecake topped with whipped cream and raspberries—today, we can pull out all the stops to wow dairy-free devotees and skeptics alike. And even better, we can do it all at home, too! So we turned to the end-all on vegan cheese herself, Miyoko Schinner, for six artisanal, aged, and cultured cheese recipes that are guaranteed to be game changers for your personal repertoire. A little patience is key, and you’ll have to make your own vegan cheese starter called rejuvelac (don’t be spooked, it’s just the result of sprouting quinoa in fresh, clean water). But…

There’s a common perception that India is one of the easiest places for vegan travel. Although the subcontinent has more meat-free eaters than anywhere on the planet—owing to cultural and spiritual traditions—most Indians who eschew meat follow a lacto-vegetarian diet, and many dishes are heavy on dairy products. Things are changing, however. By 2030, India’s burgeoning vegan food market is estimated to be worth $33.3 billion. A growing number of vegan options are popping up around the country—including popular Canadian vegan fast-food eatery Odd Burger, which announced plans to open 145 locations across the country in the next 10 years. And in 2023, a survey conducted by market research firm YouGov found that a staggering 59 percent of Indians expressed intent to adopt a plant-based diet. And nowhere is this shift…

IS THERE ANYTHING more satisfying than revisiting childhood foods? Recipe developer and content creator Remy Morimoto Park walks readers through the nostalgia-inducing favorites that helped her reconnect with her Korean, Japanese, and Taiwanese roots. Park’s debut cookbook pulls from her familial recipes, East Coast living, and international upbringing for 90 comforting, “Asianish” recipes guaranteed to indulge your inner child no matter what your background. Whether your recess breaks were spent munching on cheesy Goldfish crackers, you indulged in bubble tea after school, or you slurped Korean-style porridge to nurse a cold, it’s time to turn back the clock and embrace nostalgia while satisfying your refined adult tastes. Time travel not required. 1 FORAGE & FEAST There’s nothing like farm-to-table dining, but now, acclaimed vegan chef Chrissy Tracey is guiding legions of…

“VEGAN STOCKS ARE FALLING. Restaurants are closing left and right. Trader Joe’s keeps discontinuing my favorite products … the vegan bubble is bursting!” At VegNews, we’re all about the big wins, celebrating plant-based movers and shakers, and mainstreaming compassionate lifestyles to show that a life of plants is full, rich, and delicious, with zero deprivation. And in the past several years, we’ve witnessed a seismic breakthrough in the vegan message—plant-based options becoming more prevalent, more talked about, more funded, and more accessible than ever before. In the past year, however, there has been undeniable challenges and heartaches that can make it feel like the progress is stalling. Inflation is out of control, some of our favorite vegan products are disappearing from store shelves, and many restaurateurs have called 2023 even…

WHEN HERSHEY’S DROPS oat milk versions of its iconic milk chocolate bars and Reese’s peanut butter cups, Babybel and Laughing Cow ditch dairy to debut plant-based versions of their cult-favorite snacking cheeses, and whole-cut chicken cutlets and steaks made from mushroom make their way to grocery stores across the country—you know it’s still an incredible time to be vegan. So this year, we’re celebrating even more of your favorite plant-based products (including first-time awards for eggs, cream cheese, deli slices, and more), and after upwards of half a million votes, it’s time to crown those that VegNews readers chose as the best of the best. Best Ice Cream BEN & JERRY’S An oat milk reformulation—plus the debut of a highly anticipated vegan strawberry cheesecake flavor—was enough to keep the Vermont…

IN PITTSBURGH, elevated Eastern European comfort cuisine is warming stomachs and earning James Beard nominations. In San Francisco, a completely vegan, TikTok-famous McDonald’s dupe has opened up directly across from an actual McDonald’s. And all around the country, new and exciting plant-based restaurants are cropping up (pan-Latin American in Atlanta! High-end sushi in Austin! West African in Los Angeles!). It’s been an unbelievably challenging time for restaurants—and too many of our favorites have gone under. That’s why we say it’s time to celebrate, cherish, and uplift our eateries now more than ever. We turned to VegNews readers to determine which restaurants are the absolute best of the best. So open up your reservation app, call up your hungriest friends, and get ready to eat. BEST FAST FOOD RESTAURANT Plant Power…

WITH OVER 40-square miles of land and four distinct parks, Walt Disney World is so much more than a shiny castle and Dole Whip. This magical world is home to hundreds of dining options showcasing a delicious plethora of global cuisines. Whether you’re in the mood for a sweet nibble from Norway or a refined omakase experience, you can find it at Disney … and now you can find it plant-based. There’s no way to cover all the vegan options within this magical place, but here is a Tinkerbell-sized taste of our favorite vegan Disney eats. 1/Start sweet Disney’s 120-acre shopping and entertainment district offers multiple sweet spots for vegan baked goods, but our attention is always drawn to Erin McKenna’s Bakery and Everglazed Donuts & Cold Brew. The former…

WE’RE IN THE MIDST of a charcuterie renaissance. Platters of meats, cheeses, and fruits have been enjoyed since the times of ancient Rome, but in the last few years, charcuterie boards have seen a social media-driven revival. They are more extravagant, more beautiful, and more delicious than ever before—and thanks to a few ingenious entrepreneurs, they’re more vegan than ever, too. In Los Angeles, NIBEL beautifully elevates the art of charcuterie to a level of luxury. Founded by married couple Lucas Dudley and Lubomir Jordan, Nibel artfully blends the duo’s expertise in design and fashion to create a smorgasbord of carefully curated nibbles in a variety of hues, textures, and flavors—all presented in sleek, minimalist grazing boxes for a true feast for the senses. But if you can’t slow down and…

Margot Bigg The Spice of Life, p.70 Where I live: Portland, OR Veg for: 36 years Always in my fridge: Lemons, extra-firm tofu, and hot sauce My favorite vegan restaurant: The Pizza Castle & Indian Curry in Vancouver, BC My Veggie Award goes to: Miyoko’s Pourable Plant Milk Mozzarella Jocelyn Martinez Life, Peace & Vegan Pork Belly, p.26 Where I live: Los Angeles, CA Veg for: 6 years Always in my fridge: Meati chicken cutlets, almond ricotta, and Just Egg My favorite vegan restaurant: Vegan Glory in Los Angeles My Veggie Award goes to: OmniFoods’ pork potstickers Max La Manna Waste Not, Taste Lots, p.40 Where I live: Southwest England Veg for: 7 years Always in my fridge: Black bean sauce, picalilli (pickled vegetables in a mustardy sauce), and kimchi My…

Every year, millions of cows killed for their flesh are confined to severely crowded spaces, castrated, branded with hot irons, and subjected to tail amputation and dehorning—all without any pain relief whatsoever. At the end of their pain-filled lives, they are hung upside down, with the full weight of their bodies suspended from one shackled leg, and are bled to death. Leather is the most valuable coproduct of the meat industry, which means that wearing leather contributes to all the horrors of factory farming. If you are considering buying leather shoes or a hamburger, please remember that just like us, cows are made of flesh and blood and can suffer and feel pain and fear. Help spare animals a miserable life and a violent death by choosing vegan clothing and…

Loaded Nachos With Carrot Nacho Cheese Reduce waste by leaving the vegetables for this velvety nacho cheese sauce unpeeled—just make sure to wash and scrub them well. If you must peel your produce, reserve the potato peels and toss with olive oil and salt for crispy air-fried potato skins and then freeze the carrot (and garlic) peels for a homemade vegetable stock. SERVES 4 For the carrot nacho cheese: 2 medium carrots, scrubbed well, unpeeled, and roughly chopped4 small new potatoes, scrubbed well, unpeeled, and roughly chopped2 garlic cloves1 tablespoon tomato purée2 teaspoons cornstarch¼ cup vegan milkJuice of ½ lemon3 tablespoons nutritional yeast1 teaspoon chili powder½ teaspoon ground turmeric⅛ teaspoon salt¼ teaspoon black pepper For the tofu ground beef: 1 (1-pound) block extra-firm tofu3 tablespoons soy sauce1 teaspoon garlic powder1…

Staff Fave BEST ELEVATED MAC Truffle Mac & Cheese by GrownAs* Foods PSA: It’s time to stop relegating macaroni and cheese to the kids menu. Mac and cheese goes from after-school staple to grown-up and upgraded thanks to a black summer truffle-infused cheese sauce, imparting a nutty-funky-sweet flavor. Top with your own truffle shavings or truffle hot sauce, set out a white tablecloth, and get ready to indulge. BEST GLUTEN-FREE MAC Alfredo Style Mac & Cheeze by Daiya Foods Calling all celiacs and gluten-sensitive girlies! Chewy brown rice (not wheat) pasta is the base for this Alfredo-inspired dish that comes complete with a thick, ready-made sauce. All you need to do is boil, squeeze, stir, and enjoy. BEST MAC FOR FOODIES Macaroni & Cheese Ruffles by Pastabilities Step aside, boring…

Discover the sparkle of compassion thanks to these four jewelry brands crafting with both style and ethics in mind. From dazzling, cruelty-free diamonds to artisan-made pieces, elevate your accessory arsenal with pieces that shine bright in more ways than one. PURE PIECES Inspired by the artisans they met in Costa Rica, friends Griffin Thall and Paul Goodman took it upon themselves to help the local community by sharing their handcrafted, woven bracelets with local boutiques in the States. To date, Pura Vida has partnered with over 800 artisans across the world, providing them with safe working conditions and fair wages. Plus, the brand has worked with more than 200 charities to donate $4 million to various causes. TRASHY-TURNED-TRENDY On a mission to reduce waste by reinventing discarded glass into fine…