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VegNews MagazineVegNews Magazine

VegNews Magazine September/October 2018

The premier vegetarian lifestyle magazine, VegNews is packed with the latest recipes, news, health information, events, products, must-read books, interviews, and so much more. In addition to its award-winning publication, the vegetarian media company also produces VegNews.com along with a collection of popular e-newsletters, blogs, events, and vacations.

United States
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$8.41(Incl. tax)
$28.04(Incl. tax)
6 Issues


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food crush

It’s no coincidence that I have made food my life’s work. Fewer things are more thrilling to me than sharing the latest plant-based breakthroughs in everything from burgers (I love watching the Beyond Burger sweep the nation) to pizza (Domino’s is now selling vegan cheese pies in Australia) to ice cream (my latest obsession is So Delicious’ perfectly whipped peanut butter mousse). So you can imagine the sheer excitement with which I look forward to our annual Food Issue, always packed with the very latest from the vegan food scene. As you’re about to find out first-hand, the plant-based evolution is now a revolution, and there is nothing that can’t be done vegan.Start flipping through this very special all-food issue, and you’ll find incredible recipes, expert taste tests, pro baking…

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trending vegan

Vegan Reddi-WipMade with coconut and almond milks, the iconic dairy brand has debuted two vegan whipped creams—and we’re putting them on everything (including directly into our mouths).KFC Meatless Chicken BucketsLater this year, KFC restaurants in the UK will be rolling out vegetarian fried chicken to customers. I am speechless.Starbucks’ Vegan MenuAfter acknowledging plant-based foods as a significant growth opportunity, the international coffeehouse has introduced vegan wraps, cakes, grain bowls, and smoothies—with more to come.Hemp Milk RumYep, we’ll be sipping this creamy hemp-milk-based Caribbean rum throughout the holiday season. Feel free to join us.Smoky Carrot LoxVN food photographer and rockstar blogger Erin Wysocarski has created a plant-based facsimile of the classic bagel topper, and my team can’t stop talking about it.Christmas in IndiaWant to take the trip of a lifetime? Join…

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“So stoked to have our burger represented on the cover of @VegNews!!”@arlostruck“How I plan to spend my days off: reading, writing, cleaning, meditating, and working out.”@crunchyvegangal“This is what our Friday night #happyhour looks like.”@nicholedandrearussertTag your Instagram pics with #vegnews for a chance to be featured in the magazine!“I want to thank you for doing a story on slaughterhouse workers (“Fear Factory,” May+June 2018). I feel very strongly that this is an area that needs much more attention … slaughterhouse workers are victims of a system which exploits both animals and people. Keep up the excellent work, and thanks for the courage to confront issues which may be difficult, but are critically important.”Jenni SlavenVegNews.comMust-Reads!1. The VegNews Guide to Vegan Halloween Candy2. 5 Rules For Making Vegan Chocolate at Home3. 25 Accidentally…

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1 Heather Bodine-LedermanEasy as Pie, p.80Where I live: Chicago, ILVeg for: 10 yearsGo-to weekend brunch: The Vegan Country Fried Portobella at HandlebarAlways in my fridge: Chipotle VegenaiseFave fall soup: Broccoli cheddarDream vacation: Vegan bakery road trip across the USHalloween candy obsession: The peanut, caramel, and nougat-loaded Jokerz candy bar2 Darice ChangTempting Taipei, p.64Where I live: Taipei, TaiwanVeg for: 15 yearsGo-to weekend brunch: Tofu scramble with extra cashew cheeseAlways in my fridge: Coconut water, fresh fruit, and homemade Szechuan chili oilFave fall soup: Creamy pumpkinDream vacation: A European expeditionHalloween candy obsession: Swedish Fish3 Mark HawthorneBurger Revolution, p.34 Where I live: Rohnert Park, CAWhere I live: Rohnert Park, CAVeg for: 18 yearsGo-to weekend brunch: Tofu scrambleAlways in my fridge: Peanut butterFave fall soup: Tuscan kale and white beanDream vacation: Vegan cruise on…

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Matcha Made in Heaven PancakesAt Matcha Mylkbar, these gluten-free pancakes come piled with a scoop of salted caramel ice cream, locally made raw chocolate sauce, and rotating ingredients like cacao nibs, fresh blood oranges, and candied peanuts.Matcha BurgerThe wildly popular house burger features a crispy chicken patty, creamy avocado, ruby beet hummus, and snow pea tendrils all sandwiched between two emerald-tinted matcha sesame buns.Corn Hawt DogFried cauliflower, purple kraut, tomatoes, and a smoky, marinated carrot dog are all nestled inside a matcha-infused bun.(Food: Match Mylkbar)Purple Peanut Butter LatteA glass is smeared with Melbourne-roasted peanut butter before being filled with Okinawan sweet potato-infused soy milk and topped with a dusting of matcha powder.Matcha MagicWhile the matcha craze continues to sweep the globe, no one is mastering it quite like Australia’s Matcha…

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CLUCK YEAHFast-food giant KFC is testing meatless chicken options in the United Kingdom this year. Head of Food Innovation Victoria Robertson said, “We know people are more passionate than ever about eating well, and we face a big challenge in shifting their perceptions of what we offer.” A full roll-out of the new product—details of which KFC has yet to divulge—is set to be released next year.49 percentTHE PERCENTAGE increase in risk for heart failure when consuming excessive amounts of protein from dairy products, according to a new study published by the American Heart Association. In stark contrast, the risk was found to be only 17 percent when protein was obtained from plant-based foods. The proof is in the non-dairy pudding!NadaMoo, manufacturers of nationally distributed coconut-based ice cream, has opened…