Innholdsfortegnelse for Spring 2025 i VegNews Magazine

FOR MORE THAN 15 YEARS, JENNÉ CLAIBORNE HAS POURED HER (SWEET POTATO) SOUL INTO HER VEGANIZED SOUTHERN RECIPES. From double-battered cauliflower fried chicken to smoky, meat-free collard greens, all of us vegan food lovers have reaped the rewards. Now, in celebration of Claiborne’s newest cookbook Vegan Vibes, we’re teaming up with the Atlanta-based chef and Sweet Potato Soul blogger to share seven of her favorite recipes, each crafted with fresh ingredients and inspired by global influences. From Jamaican-spiced sweet potato fries to a reimagined French classic to an exquisitely creamy East-meets-West linguine, these dishes will nourish not only your body and soul, but maybe your wanderlust, too. Magical Mushroom Hummus Silky, savory, and topped with meaty, sautéed mushrooms, this spread gets its depth of flavor from porcini powder and warm…

Staff Fave BETTER-FOR-YOU COOKIE DOUGH by Doughy Seven ingredients or less—that’s all it takes for Doughy to transport you back to Grandma’s kitchen and the days of licking the spoon clean. But unlike the cookie doughs of yesteryear, Doughy’s one-of-a-kind creations boast good-for-you ingredients like coconut flour, maple syrup, and cashews to help satisfy your cravings without the sugar crash. Flavors like chocolate chip, peanut butter, brownie batter, and birthday cake bring the decadence, but it’s the low-sugar, top-quality recipe that makes you come back for more. CHOCOLATE-COVERED COOKIE DOUGH BITES by Better Bites Bakery When the midnight munchies strike, and your insatiable sweet tooth demands attention, Better Bites Bakery is here to save the day. Chocolate chip cookie dough balls are enrobed in rich, velvety chocolate to create poppable…

BEST SNACKING COMBO Harvest Snaps’ Tomato Basil Lentil Snacks showered in nutritional yeast BEST TRADER JOE’S FLAVOR BOOSTER Cuban Style Citrusy Garlic Seasoning Blend BEST BÁNH MÌ Char siu mushroom and ham bánh mì from Vegan Bánh Mì Thao in Long Beach, CA BEST QUEER-, MEXICAN-, SEX WORKER-OWNED COFFEE AND FOOD CART Speed-o Cappuccino in Portland, OR BEST VEGAN PRODUCT ON PLANET EARTH Kelly’s Cheezy Garlic Croutons…

PAT BROWN, the visionary founder of Impossible Foods, has spent his career transforming the impossible into the achievable. A former Stanford biochemist renowned for his research on AIDS and other pressing global health issues, Brown left academia to address what he views as the most urgent crisis of our time: the environmental devastation caused by animal agriculture. Laser-focused on innovation, Brown has made it his life’s mission to disrupt the food industry and reimagine how we nourish ourselves. His work at Impossible Foods has not only revolutionized plant-based eating, but sparked widespread conversation about the future of food and its role in combating climate change. Now, with his latest venture—a documentary titled Wild Hope: Mission Impossible—Brown is doubling down on his efforts to restore ecosystems, reduce carbon emissions, and inspire…

Chocolate Shell Smoothie Cracking into this smoothie bowl is as satisfying as it is delicious. The coconut oil in the chocolate shell hardens instantly over the cold smoothie, adding crunch and cocoa flavor to your brunch starter. SERVES 1 For the smoothie bowl: 1 cup frozen fruit of choice¼ cup unsweetened oat milk2 tablespoons vegan yogurt2 tablespoons unflavored or vanilla vegan protein powder For the chocolate shell: 2 tablespoons refined coconut oil, melted1 tablespoon unsweetened cocoa powder1 teaspoon maple syrup or sweetener of choice 1. For the smoothie bowl, into a blender, combine fruit, milk, yogurt, and protein powder. Blend until smooth and pour into a small, wide bowl. 2. For the chocolate shell, into a small bowl, stir together coconut oil, cocoa powder, and maple syrup until smooth. 3.…

IN NEW YORK, a vegan Szechuan restaurant empire is growing while creating a safe space for the LGBTQ+ community. In Berkeley, a beloved plant-based deli is helping its city cap a slew of vegan wins (with doughnut-stuffed pancakes, no less). And all across the nation—even in the face of one of the most challenging times for the industry—vegan restaurants soldier on, offering comfort, creativity, and connection. For the second annual VegNews Restaurant Awards, we flipped the script and let readers nominate and choose exactly which eateries (from fine-dining restaurants to doughnut shops to everything in between) are the best in the country. And as a bonus, we assembled a panel of expert judges to weigh in, break ties, and vote for their favorites to share the love with even more…

There was a time when dining in Paris as a vegan was pretty much limited to salade (salad), pain (bread), and assorted légumes (vegetables). Fast forward to 2025 and voilà: the Ville Lumière (City of Light) is not only more veg-friendly than ever, but in addition to its architecture, history, and culture—including the recently rebuilt and reopened Notre-Dame Cathedral—enticing and varied plant-based offerings are becoming a major draw for tourists visiting this bustling capital city that is arguably the gastronomic epicenter of the world. Want a veganized version of foie gras? Check. French onion soup, beef bourguignon, and quiche Lorraine? Check, check, and check. And what about buttery, flaky croissants and the vegan staple pommes frites (French fries)? Oui and oui, since, for the latter, more and more kitchens in non-vegan…

BACON. IT’S BEEN A CENTRAL point in just about every vegan debate since the dawn of time. And to be honest, we sort of get it. The crispiness, the smokiness, the savory flavor—there’s a lot to love about it. That’s why a new generation of entrepreneurs, innovators, and chefs are working hard to perfect the beloved strip—in all its salty, smoky glory … without the pigs. Brands like Meat the Mushroom, Umaro, and MyForest Foods are shining light on new ingedients to create vegan bacon so good, even the biggest BLT lovers will be satisfied. MUSHROOMS Meat the Mushroom’s flagship Shroomacon is as simple as it gets. Thick slices of king oyster mushrooms, olive oil, natural smoke flavor, salt, and pepper are all that’s needed to create a meaty, unprocessed…

NEW YORK CITY IS A MELTING POT LIKE NO OTHER—especially for the plant-based diner. You can start the day with a traditional Jewish breakfast, tuck into lunch at an all-vegan Ethiopian eatery, savor a Szechuan supper, and end the evening with Caribbean cocktails and bar snacks. But one of the Big Apple’s most celebrated chefs (and VegNews Restaurant Award winner—turn to p.46) Guy Vaknin is introducing New York to a region virtually untapped by the city’s plant-based scene: Basque Country. The warm, coastal region straddled by Spain and France is home to one of Europe’s oldest civilizations, and this fusion of cultures is the inspiration for Le Basque, the latest fixture in Vaknin’s empire of restaurants. Le Basque also completes the chef’s culinary “tour” of the Mediterranean, which includes the…

Best Milk OATLY • Watch out, almond—oat milk is coming for your crown as the alt milk of choice, and Oatly is leading the charge. Four years after its Starbucks debut, the Swedish brand is doubling down with yet another coffee collab—this time with Nespresso. From coffee to cereal and oatmeal, VegNews readers are splashing Oatly on everything. 2nd Place: Silk 3rd Place: Califia Farms Editors’ Vote: Elmhurst Best Ice Cream BEN & JERRY’S • Creativity and innovation are the mantras that guide the Flavor Gurus at this cult-favorite ice creamery. And with 19 dairy-free whimsical creations spanning from the fudgy, marshmallowy Phish Food to the newest Chocolate Caramel Brownie, it’s no surprise Ben & Jerry’s has won its sixth Veggie Award. 2nd Place: So Delicious 3rd Place: Oatly Editors’…

Espresso Martini Chocolate Churros Churros meet cocktail hour in this indulgent dessert. An espresso-infused chocolate sauce and Kahlua-spiked whipped cream play up the flavors of a classic espresso martini, making these crispy treats the perfect ending to a dinner party. SERVES 6 For the churros: 1¾ cups all-purpose flour2 teaspoons baking powder1½ tablespoons sugar¼ teaspoon salt1¼ cups soy milk3½ tablespoons vegan butter For the coffee sugar: ½ cup sugar2 teaspoons espresso powder For the chocolate sauce: 7 ounces dark chocolate, chopped⅔ cup vegan heavy whipping cream or coconut cream4 tablespoons sugar2 double shots strong espresso For the Kahlua cream: ½ cup vegan heavy whipping cream or coconut cream2 tablespoons Kahlua For frying: 1 quart vegetable oilCoffee beans, to serve 1. For the churros, in a large bowl, whisk flour, baking…

• WHILE CHICAGO may have been coined Hog Butcher for the World by poet Carl Sandburg, a lot has changed since 1914. Today, the Windy City is more renowned for year-round greenhouses than slaughterhouses. As such, it is also teeming with restaurants that offer cuisines from all corners of the globe, new interpretations of familiar dishes, and upscale dining experiences. 1/Thai one on With a menu focusing on traditional cuisine from Thailand but without animal ingredients, get your curry on without a fear in the world at Vegan Plate. Stop by this cozy eatery, enjoy the warm service, and know you can’t go wrong with anything on the menu. However, it will be hard to resist items that are hard to find at conventional Thai restaurants, like red curry with…

1 THE HOW NOT TO AGE COOKBOOK You won’t find the secret to graceful aging in a multi-step beauty routine. Instead, the key lies within the confines of your kitchen, according to best-selling author Michael Greger, MD. In this companion cookbook to How Not to Age, Greger teams up with veteran cookbook author Robin Robertson to bring you more than 100 nutrient-packed dishes designed for physical and mental longevity. Golden years loading. Must-makes: Mushroom Pâté, Curried Tempeh Wraps, Better Pecan Squares 2 CALL ME VEGAN Looking for a quick and easy plant-based meal? Turn to Halle Burns (aka @ballehurns). Armed with just a microwave, mini fridge, and a small blender, the soft-spoken recipe creator wowed her millions of followers with simple, flavorful meals made in her college dorm, proving anyone…