VegNews Magazine Spring 2021

SINCE HINDSIGHT IS 20/20—and 2020 is finally in hindsight—from where I stand, it’s all about gratitude and moving forward. This is the year we redefine and reinvigorate ourselves and our shared planet. Sound too good to be true? It’s not. That goes for our personal lives that we’ll rebuild, our fractured country that we will help heal, and the wild successes of veganism—which we invite you to celebrate alongside us in the plentiful pages you’re about to devour. Since it’s award season here at VegNews, we’re rolling out the red carpet and toasting to the much-anticipated winners of the 21st annual VegNews Veggie Awards—the biggest and most-lauded contest in history that zeroes in on the beloved brands and entrepreneurs that are redefining plantbased living. More than 2 million votes were cast…

HERE’S THE SCOOP (p.19) Swirls, chips, and crumbles—Ben & Jerry’s announces its 21st vegan flavor in an effort to become the largest dairy-free ice cream brand in the world. THE ART OF CAKE (p.48) You, too, will be mesmerized by these high-design, ultra-modern cakes that are fusing food and art like we’ve never seen. SUPERMARKET SWEEP (p.72) VegNews editors go on a grocery haul at Trader Joe’s, unveiling our all-time favorite vegan finds. WHERE WE GO (AND EAT) FROM HERE (p.74) Curious about how your favorite vegan restaurants adapted to the pandemic? So were we, so we went to the front lines to find out. THE 2021 VEGNEWS BEAUTY AWARDS (p.80) Nail polish! Mascara! Eye cream! We give you our top picks in these first-ever awards for all-things beauty.…

“Thank you @VegNews for featuring Black vegans. This is awesome and so encouraging—we’re making moves in these vegan streets!” @plantbasedvegansistah “The Black Vegan Issue arrived yesterday and has helped me learn of some amazing Black-owned businesses which I wouldn’t have otherwise discovered. Thank you for this issue!” Amy Hall Simonet “Reading about the amazing Kirsten and Erika of Detroit Vegan Soul in @VegNews makes me hungry and grateful. Hoping to see you this summer!” @thegayvegans Tag your Instagram pics with #vegnews for a chance to be featured in the magazine! “Thank you so much for doing a Black issue, VegNews. It felt so good to flip through pages with so much innovation and color— both food and skin tones. As a mixed-race Asian-American, I feel more connected to the magazine. It feels right, it feels perfect.” Sabrina N. Must…

KELLY BONE Where to Go (and Eat) From Here, p.74 Where I live: San Diego, CA Veg for: 28 years Go-to breakfast: Smashed avocado on sourdough toast with pickled hot chilies and a cup of black tea Favorite noodle dish: Pad see ew with mock duck Must-have deliveries: My produce box, Maya’s Cookies, organic flour When the world opens up, I’m going to: Los Angeles to hug my family My Veggie Award goes to: Kelly’s Croutons MARK HAWTHORNE A Perfect Solution, p.44 Where I live: Sonoma County, CA Veg for: 19 years Go-to breakfast: Oatmeal and fruit Favorite noodle dish: Spaghetti with marinara sauce Must-have deliveries: Books, movies, Amy’s Drive Thru When the world opens up, I’m going to: Saorsa 1875 vegan hotel in Scotland My Veggie Award goes to: Food Empowerment Project’s chocolate app ELIZABETH CASTORIA The Comeback City, p.77 Where I live: San Francisco, CA Veg for: 22 years Go-to…

This year, Ben & Jerry’s is taking big steps toward its goal of becoming the country’s number one non-dairy ice cream brand. Upping the ante from last year’s release of four plant-based pints, the iconic company has debuted four veganized versions of its most popular flavors, plus a special pint in collaboration with social justice activist Colin Kaepernick and his nonprofit, Know Your Rights Camp. “There isn’t enough variety in the non-dairy space,” the company says, “so we’re bringing even more chunks and swirls into the frozen dessert aisle.” These jam-packed additions bring the Ben & Jerry’s lineup of almond milk- and sunflower seed butterbased ice creams to 21—and we are happy to taste test them all.…

The estimated value of the plant-based meat market in 2025, according to a report by market research platform MarketsandMarkets. The main factors for the projected increase (up from $4.3 billion in 2020) are growing global vegan and flexitarian populations, rising awareness of the health benefits of plantbased meat over animal meat, and growth in government initiatives and investments. “We don’t need leather any more in the future, because we don’t believe it’s sustainable. We’re totally convinced that we will have modern and highvalue products without leather.” —Oliver Heilmer, head of design at British car manufacturer MINI, on the company’s decision to eliminate all leather interiors from its future models…