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VegNews Magazine

Holiday 2021

The world’s best-selling plant-based magazine, VegNews is packed with delicious vegan recipes, wellness tips, travel, beauty, fashion, interviews, taste tests, must-have cookbooks, and so much more. Find out why this magazine is beloved by subscribers everywhere, and continues to win nearly every magazine award in the industry. Subscribe today!

Country:
United States
Language:
English
Publisher:
VegNews
Frequency:
Quarterly
US$6
US$20
4 Issues

in this issue

2 min
the finer things

IT’S GOING ON TWO YEARS since the world forever changed due to a very complicated pandemic. In the grand scheme of things, I’m incredibly fortunate for my health and the health of my loved ones. So if I have anything to complain about, it’ll sound small in comparison. But I must say, one of the things I’ve missed most is dining out. While outdoor dining still remains an option, the coming cold weather and whiplash-inducing nature of COVID-19 (and all its variants) have kept me guarded yet yearning for more. Taking a break from work to meet with friends over a spectacular plant-based meal used to be what I lived for. I’d get down-right giddy as I jotted down a dinner date in my calendar, anticipating that magical mix of quality…

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1 min
fine-dining

CROSSROADS KITCHEN in Los Angeles, CA We named this chic mainstay the Best Fine-Dining Restaurant in LA for a reason (check out VegNews.com/bestofla). My tip? Order the cannoli for dessert and an extra for tomorrow. MILLENNIUM in Oakland, CA The restaurant that started it all—now located across the San Francisco Bay—is the perfect place to celebrate the next big moment in your life. The harissa-glazed maitake mushrooms will help. PLANT FOOD + WINE in Venice, CA With dozens of international restaurants, Matthew Kenney is perhaps the world’s most sought-after vegan culinary innovator. I adore a leisurely brunch on Plant Food + Wine’s garden patio. RAVENS RESTAURANT in Mendocino, CA Eco-living meets unparalleled R&R at Stanford Inn’s acclaimed eatery, where dishes feature organic vegetables grown right on the oceanfront property. VEDGE in Philadelphia, PA Did you know vegetables are an artform? At this Philly mainstay,…

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1 min
your say

“It’s been a summer of vegan tacos and nachos, so why not continue the theme with my new issue of @VegNews Magazine?”@wildveganbabe“I’ve been subscribing to @VegNews Magazine for a long time, and it never gets old—it always feels like Christmas morning.”@notsolonelyclub“Excited to dive into @VegNews’ Summer Food Issue because tacos are life!”@veggietotoro Shout us out with the hashtag #vegnews for a chance to be featured in the magazine! “As a vegan and a psychotherapist specializing in body image and disordered eating, I was thrilled to read ‘The Big Fat Problem with Veganism.’ It is vital to call out fatphobia and weight stigma … and I hope that it can inspire others to be kinder to those of all body shapes and sizes—and to respect their own bodies.”Lacie Parker VEGNEWS.COM Must Reads! 1. The VegNews Guide…

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1 min
contributors

NICOLE AXWORTHY Taking on Toronto, p.74 Where I live: Toronto, ON Veg for: 21 years Favorite holiday sides: Lots of stuffing, roasted seasonal vegetables, and sweet potato casserole Favorite holiday treat: Homemade gingerbread cookies Go-to holiday cocktail: Hot chocolate with Baileys Almande Next vacay: A European vegan excursion to Portugal ELLEN KANNER How I Built This, p.36 Where I live: Miami, FL Veg for: 25 years Favorite holiday sides: Crispy polenta cake with roasted vegetables, broccoli rabe, and warm French lentil salad Favorite holiday treat: My great-great-aunt Minnie’s thumbprint cookies, veganized Go-to holiday cocktail: Champagne Next vacay: New Orleans to check out the new vegan eateries HANNAH KAMINSKY Hues of Hanukkah, p.62 Where I live: Austin, TX Veg for: 19 years Favorite holiday sides: Roasted Brussels sprouts, garlic mashed potatoes, and shiitake gravy Favorite holiday treat: Iced gingerbread dreidel cookies Go-to holiday cocktail: A French 75 with gin, lemon juice, simple syrup,…

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1 min
breakfast is served

A new crop of beefy vegan burgers sold in the supermarket meat section has changed the way we do dinner. Innovative plant-based options at fast-food spots are making quick, easy, and accessible vegan lunches a reality. And now, a growing trend of egg-and meat-free sandwiches is promising to finally make on-the-go vegan breakfast dreams come true. Peet’s Coffee uses a thin everything bagel to hold together mung bean-based folded JUST Egg, Beyond Meat Breakfast Sausage patty, and dairy-free cheese at stores nationwide, while Philz Coffee locations in Chicago, California, and Washington, DC opt for a more classic English muffin to do the job, along with a packet of hot sauce. This year, coffee giant Starbucks began trialing its own fully vegan breakfast sandwich—not to be confused with its Impossible Breakfast…

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4 min
the race to replace chicken

This summer, TACO BELL tested an innovative new plant-based menu item: a chalupa that replaces the standard tortilla with a vegan chicken shell, and is then filled with lettuce, tomato, cheese, and avocado ranch (vegan without the cheese or ranch). PANDA EXPRESS recently began selling plant-based versions of its orange chicken made with Beyond Meat chicken at locations in New York City and Southern California in anticipation of a “wider future rollout.” IMPOSSIBLE FOODS is entering the vegan chicken market for the first time with the announcement of Impossible Chicken Nuggets, coming to restaurants and the foodservice sector this fall, with supermarket availability following soon after. A Step in the Right Direction Luxury fashion brand Gucci has launched its first line of vegan sneakers made from its proprietary vegan leather, Demetra. The company says…

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