Innholdsfortegnelse for Holiday 2024 i VegNews Magazine

Whipped Feta Dip With Caramelized Figs & Pistachios BY JENNY ENGEL & HEATHER GOLDEN RAY We say it’s time you set your non-vegan family free from those stale, store-bought cheese balls. This silky-smooth dip is packed with lemon, garlic, thyme, and oregano, and then given a dose of holiday elegance with figs and crunchy pistachios. SERVES 4 ¾ cup vegan feta⅓ cup plain unsweetened vegan yogurt1 tablespoon lemon juice2 tablespoons olive oil1 clove garlic, finely chopped1 teaspoon agave nectar¼ teaspoon plus ⅛ teaspoon salt, divided⅛ teaspoon black pepper¼ teaspoon fresh thyme, plus more for garnish1 teaspoon finely chopped fresh oregano2 tablespoons vegan butter8 to 10 fresh or dried figs, cut into thick slices2 tablespoons sugar½ teaspoon red wine vinegar¼ cup chopped roasted salted pistachios 1 Into a food processor, add…

Wild Mushroom Chicken Stew With Pumpkin Sage Dumplings BY BRIAN L. PATTON As if dumplings weren’t delicious enough, ours are infused with classic Thanksgiving flavors like pumpkin, thyme, sage, and cranberries. SERVES 6 For the stew: ¼ cup vegan butter, divided6 cups wild mushrooms, chopped (see “Mushroom Mastery”)2 teaspoons poultry seasoning1 cup sliced celery1 cup sliced carrot1 cup roughly chopped onion1 cup peeled and diced Yukon Gold potatoes½ teaspoon salt5 cloves garlic, minced2 teaspoons chopped thyme½ cup white wine3 tablespoons all-purpose flour4 cups vegan chicken broth1 bay leaf1 teaspoon white or yellow miso1 tablespoon nutritional yeast¼ cup whole raw cashews, soaked overnight, rinsed, and drained½ cup plain unsweetened vegan milk6 fresh thyme sprigs, for garnish For the dumplings: 1¼ cups flour1 tablespoon minced fresh sage1¼ teaspoons baking powder¾ teaspoon salt⅛…

For years, one of the best ways to spread the plant-based message has been to show people that their traditions can be enjoyed and their cravings can be satisfied without animals. In the mid-2010s, companies like Impossible Foods and Beyond Meat used this strategy to mainstream vegan meat faster and with a scope like we’ve never seen before. In 2022, Kraft Heinz tapped Chilean food-tech company NotCo and its artificial intelligence to veganize nostalgic favorites like Kraft mac and cheese and Oscar Mayer wieners. And in 2024, the FDA approval of lab-grown meat has unlocked the potential for major change of our food system, putting us on the brink of a possible global food revolution. But amidst all the venture capital and high-tech tinkering, there’s another movement taking the opposite…

Richard Bowie Plants On A Pedestal, p.64 Where I live: Los Angeles, CA Veg for: 14 years My go-to breakfast: Cashew yogurt and Honeycrisp apples My favorite Halloween candy: Anything sour and gummy My must-have holiday dessert: Will pass for more mashed potatoes Always in my fridge: Lemons, tofu, and sparkling water Jocelyn Martinez Scandifornia Dreaming, p.14 Where I live: Los Angeles, CA Veg for: 6 years My go-to breakfast: Siete Foods’ Vegan Charro Beans on a toasted baguette My favorite Halloween candy: Watermelon Sour Patch Kids My must-have holiday dessert: Flan Always in my fridge: Oatly creamer, Just Egg, and pickled onions Clifford Cheng Life’s a Peach, p.69 Where I live: Oakland, CA Veg for: 2 years My go-to breakfast: Vegan sausage breakfast sandwich My favorite Halloween candy: Vegan Reese’s peanut…

TARA PUNZONE’S culinary journey is a testament to passion and innovation. From her roots in New York City to her bombastic presence in Los Angeles, the Brooklyn native has carved a unique path as the chef-owner of Pura Vita—the first entirely vegan Italian restaurant and wine bar in the country. Her dedication to a plant-based lifestyle, which began at the age of 12, has been the driving force behind her mission to serve up classic flavors of her childhood through a vegan lens. Her restaurants in West Hollywood and Redondo Beach, CA are more than dining establishments; they’re where traditional Southern Italian flavors meet sustainable, organic, plant-based ingredients. Inspired by her grandparents’ Italian sandwich shop in Brooklyn, Punzone has seamlessly blended her heritage with her commitment to animal rights and…

Oyster Mushroom Noodle Soup BY CHAD & DEREK SARNO King oyster mushrooms star in this chickenless version of the classic noodle soup. The trick here is to shred mushrooms and layer flavors gradually. SERVES 4 8 king oyster mushrooms1 tablespoon vegan butter3 carrots, peeled and diced3 celery stalks, diced1 large onion, diced5 cloves garlic, minced1¼ teaspoons smoked paprika½ teaspoon ground turmeric1½ teaspoons onion powder1 teaspoon garlic powder½ teaspoon salt2 teaspoons black pepper½ teaspoon dried thyme1 cup dried, egg-free noodles, like farfalle or ditalini1 cup cooked white beans, drained and rinsed8½ cups water6 teaspoons vegan bouillon powder1 bay leaf2 cups baby spinach½ cup chopped fresh parsley 1 Holding the king oyster mushroom cap, run a fork along the length of stem to create shreds. Break apart shreds with hands. 2 In…

Butternut Squash Patties With Pomegranate Slaw BY JENNY ENGEL & HEATHER GOLDEN RAY Fresh Brussels sprouts add a touch of bitterness to balance the sweetness of the butternut squash and pomegranate seeds. SERVES 6 For the butternut squash patties: 4 cups butternut squash, peeled and diced2 cups panko breadcrumbs, divided½ cup whole wheat pastry flour2 tablespoons red wine vinegar2 teaspoons coconut nectar½ teaspoon red chili flakes1 teaspoon salt¼ cup thinly sliced green onion2 tablespoons vegetable oil For the slaw: 12 Brussels sprouts, trimmed2 tablespoons olive oil2 tablespoons agave nectar¼ cup lemon juice2 teaspoons Dijon mustard½ teaspoon salt¼ teaspoon black pepper¼ teaspoon garlic powder¼ cup pomegranate seeds, for garnish¼ cup roasted and salted pistachio kernels, for garnish 1 For the patties, into a 6-quart pot, add 1 inch water and bring…

WHEN YOU THINK of “Atlanta” and “food,” juicy peaches, ice-cold Coca-Cola, and even a certain promiscuously named burger joint may come to mind. But a culinary trip here will reveal so much more. From the city’s legendary Black food culture to can’t-miss Malaysian fare, there’s something delectable for everyone in the ATL. 1/Don’t slut shame, slut celebrate If you take a trip to Atlanta without stopping by Slutty Vegan, get another trip on the books. This is the birthplace of vegan entrepreneur Pinky Cole Hayes’ viral and provocative burger chain, where you can score classics like the bacon-loaded One Night Stand and the jerk-spiced plantain-stuffed Dancehall Queen. But make the most of your tryst with a few limited-time offerings like the beefy, cheesy Hooker Fries and deep-fried Oreos. 2/(Don’t) let…

1 VEGAN SOUPS AND STEWS FOR ALL SEASONS Cozy up to soothing bowls of savory soups and hearty stews with Nava Atlas’ newly revised classic. Renowned cookbook author Atlas guides you through everything from broth basics to the standout sides that will elevate your mains into filling, comforting meals. And with recipes for every season, you’ll keep coming back for more long after the cooler temps subside. Must-makes: Green Chili Cornbread, French Onion Soup, Autumn Harvest Stew 2 PLANTS ONLY HOLIDAYS For too long, meaty mains and dairy-laden sides have dominated holiday tables. Classically trained chef and social media powerhouse Gaz Oakley is flipping the script and proving that vegetables can take center stage. Re-imagine Christmas dinner with this 192-page guide to swoon-worthy apps, entrées, and leftovers made anew, plus…

BLEEDING VEGAN BURGERS HAVE HAD their heyday. Alt milks have changed the way we coffee shop (even if we still have to contend with an annoying upcharge). And as we speak, lab-grown chicken is battling for its place in the spotlight. But in 2024, one thing is for sure: we are in the golden (melty, stretchy) age of vegan cheese. In our first-ever VegNews Cheese Awards, more than 110,000 votes from VegNews readers poured in to help us name the best of the best. From artisanal wedges and everyday shreds to frozen pizza and cheesy puffs to the restaurants serving the gooiest nachos and mac and cheese in America—no stone was left unturned in our pursuit of all things cheesy. So whether you’re a plant-based cheese board connoisseur or are frequently…

OFFICE POTLUCK, A FRIEND’S HOLIDAY PARTY, A FULL-BLOWN CHRISTMAS FEAST—THE SEASON OF EATING TOGETHER IS UPON US. BUT THIS YEAR, YOU CAN LEAVE THE OVERCOOKED SEITAN LOAF AND PLAIN MASHED POTATOES AT HOME. FROM CROSTINI TO TURKEY TARTS TO CHOCOLATE TRUFFLES, THESE 30 PLANT-BASED RECIPES ARE SOME OF VEGNEWS EDITORS’ ABSOLUTE FAVORITES—AND NOW, WE’RE SHARING THEM WITH YOU. SO LET US HELP YOU TAKE THE STRESS OUT OF THIS BUSY SEASON, AND GET READY TO FIND A NEW AND DELICIOUSLY VEGAN TRADITION FOR THE HOLIDAYS.…

Roasted Root Vegetable Salad With Creamy Tarragon Dressing BY JENNY ENGEL & HEATHER GOLDEN RAY Maple-glazed carrots, parsnips, and potatoes paired with a garlicky, cashew-tarragon vinaigrette transform simple greens into filling winter bowls SERVES 4 For the salad: 2 parsnips, diced3 purple heirloom carrots, diced1 sweet potato, peeled and diced2 tablespoons safflower oil½ teaspoon salt¼ teaspoon black pepper2 teaspoons lemon juice1 teaspoon maple syrup2 heads romaine lettuce, washed and roughly chopped¼ cup roughly chopped, toasted, unsalted cashew pieces For the dressing: ¾ cup unsweetened vegan milk½ cup raw cashews½ teaspoon salt¼ teaspoon black pepper4 roasted garlic cloves2 teaspoons white wine vinegar2 teaspoons maple syrup2 tablespoons lemon juice, plus zest of ½ lemon1 tablespoon finely chopped fresh tarragon 1 Preheat oven to 375 degrees. For the vegetables, grease a baking sheet.…

NO CELEBRATION is complete without cake. Level up your parties with showstopping creations from Lyndsay Sung—the creative mastermind behind Coco Cake Land—the fan-favorite blog helping novice bakers and experts alike churn out adorable cakes fit for any party. In Plantcakes: Fancy Everyday Vegan Cakes For Everyone, the cake connoisseur covers everything from egg substitutions and piping tools to buttercream frostings and sweet fillings, so you can rest assured that your baked goods will taste as incredible as they look. Whip up Sung’s Cozy Pumpkin Pie Cake for your Friends giving feast, upgrade the standard yule log into a Holiday Vibes Chocolate Stump Cake, and master three-layer celebration cakes so you can unleash your inner party animal.…

THEY’RE BEING TURNED into leather, working their way into our wellness routines, and studies are even being done to see if they may be effective in decomposing plastic. But if you ask us, for all their versatility, mushrooms are still best enjoyed on the plate. And one restaurant in New York City’s East Village is going all in to prove it. Third Kingdom, the first all-mushroom, all-vegan restaurant in NYC (and possibly the world), is wowing diners with imaginative and whimsical plates ranging from dumplings to mole enchiladas to molten lava cakes—all with fungi as the focus. Here are some standouts. MAC & CHEESE Beech mushrooms in a velvety cauliflower cheese sauce, with fragrant nori-infused butter, toasted herbed bread crumbs, a mountain of shaved parm, and a drizzle of spiced…