5 Vegan Italian Wines To Try Now

From forbes.com

No eggs, fish, cheese, milk, honey, or any meat. November is the month when vegans all over the world celebrate their lifestyle, although the dietary regime can be challenging. Can they at least drink wine? Yes. But only if it’s vegan. Here are five good examples to drink now.

Are Vegan Wines Different From The Usual Ones?

Vegan wines are not fundamentally different from others. Both vegan and non‑vegan wines are made in a similar way, except for the fining step: vegan winemakers avoid animal‑derived products for clarification, whereas others may use egg whites, isinglass (from fish bladders), gelatine, or casein. Fining helps make wine clear and transparent, removing small residues from fermentation that can cause the liquid to become turbid. This process can improve appearance, smooth out tannins, reduce bitterness and astringency, and refine aroma. The technique has existed since Roman times, when egg whites and other animal‑based agents were used. Sometimes, however, winemakers choose not to add anything; they simply let time and gravity clarify and clean the liquid by ageing the wine longer. Thus, we can say that vegan wine has always existed, but it was not labelled that way.

Nowadays, all clarifying agents are removed when the wine is clarified, so their origin should be irrelevant. However, for a vegan consumer, the making of a product also matters. Therefore, in vegan wines, producers use plant-based or mineral alternatives such as charcoal, plant-based proteins from peas or potatoes, and silica gel. Some winemakers also employ mechanical filtration methods, and sometimes they skip the fining phase altogether. This decision does not alter the flavour profile of the wine. If you enjoy a wine like Chianti, Barolo, or Prosecco, the vegan version will taste the same. The difference lies in production values, not in sensory experience. 

Rise and Growth Of The Vegan Movement in Italy

Veganism arrived in Italy in a marginal way, following the vegetarian movement that started in Europe in the 19th century, and it began to spread more widely in the 1970s. From the 1990s onward, growing attention to sustainability and the appearance of the first vegan products in supermarkets facilitated the transition to this lifestyle. The real boom, though, occurred in the 21st century because of greater availability of vegan food in restaurants and supermarkets, and increased awareness of the environmental and ethical impact of consuming animal products. Italian wine producers, always attentive to market trends and export opportunities, began responding to this new consumer interest. By the mid‑2010s, several forward‑thinking Italian wineries started labeling their wines as vegan and seeking certification from organizations such as ICEA, Qualità Vegetariana® Vegan (a CSQA trademark), VeganOK, Bioagricert, BeVeg, etc. Regions like Tuscany, Piedmont, and Veneto were among the first to embrace vegan certification.

The timing was also perfect for Italy’s natural and organic wine renaissance. Wine producers who had already reduced chemical intervention in their vineyards discovered that vegan practices in the cellar could be a natural extension of their approach to winemaking. Nowadays, minimal chemical intervention in the field, transparency in winemaking, environmental sustainability, and respect for animal welfare are shared values for more and more people, vegan or not.

Why Many Vegan Italian Wines Are Not Labelled As Vegan

To date, there is no official data that attests to the production of Italian vegan wine, and many of them are not labelled as such either. The reasons can be several. Vegan certification is not a requirement in Italy, and there are no rules for labelling those wines. Wine companies have to rely on private entities to certify their bottles, and this comes at a cost. Furthermore, many wineries prefer to focus on communicating other aspects of their production (sustainable, organic, biodynamic, etc.), as the “vegan” label can be perceived as a niche only for a few, rather than for everyone. And to demonstrate that vegan wines can also be enjoyed by wine lovers who don’t follow that strict dietary regime, here are five vegan wines that are worth trying.

“Animante” Franciacorta Extra Brut Franciacorta DOCG Barone Pizzini. This historic wine company founded in the 18th century, has been the first organic winery certified in the Franciacorta denomination, and is now also the first winery entirely vegan certified by the International vegan standard VeganOK. This sparkling wine shows an elegant pale yellow in the glass, with notes of white flowers, acacia honey, brioche, apricot, and hazelnuts. The fine creaminess in the mouth has a savoury closure.

2021 “Rugiada del Mattino”, Colli Tortonesi DOC, I Carpini. This white wine is made with the ancient and fascinating autochthonous grape of this part of Piedmont: Timorasso. Intense yellow in the glass, this wine expresses flavours of ripe white and yellow fruits, peaches, apricots, and apples, with hints of mineral. The taste is dry, structured, but well-balanced with the freshness, and a clean finish.

2023 “La Corte del Pozzo”, Chiaretto di Bardolino DOC, Fasoli Gino. From one of the first Venetian organic certified wineries, this vegan Chiaretto is made with the famous blend of grapes of Bardolino wines: Corvina, Corvinone, and Molinara. The colour is a bright salmon, the nose recalls white flowers and roses, and red citrus fruits’ skin. The structure is light, and the nice fruity freshness of the sip makes this rosé very easy to drink.

A bottle of the vegan wine Chiaretto di Bardolino - Fasoli Gino winery

Fasoli Gino

A bottle of the vegan Dolcetto di Dogliani - Poderi Luigi Einaudi

Poderi L.Einaudi

2023 “Dogliani DOCG", Poderi Luigi Einaudi. Luigi Einaudi was the first president of Italy and even the founder of this winery. He was also one of the first producers to be known abroad for the quality of his Dolcetto wine, made with one of the most traditional Piedmont grapes. This wine is a dark ruby red in the glass, with flavours of small red fruits as blackberries and plums, and dark flowers as violets. The taste reminds a juice of dark cherries, again blackberries and plums, long and clean.

2020 “Telos” Amarone della Valpolicella DOCG,Tenuta Sant’Antonio: If you are looking for a full-bodied red wine,the Amarone della Valpolicella is always a fitting choice. This vegan Amarone by the Castagnedi Brothers is made with no sulphites added. Corvina, Rondinella, Croatina, and Oseleta are the grapes of the blend, and the colour is ruby red with purple nuances. At the nose, complex aromas of red fruits, spices, licorice, black pepper, and chocolate emerge. On the palate, it is smooth and elegant, with refined tannins and a long, fresh finish. And to be consistent with a vegan choice of meal, you can pair this wine with a risotto with porcini mushrooms, or tagliolini with truffles and a pumpkin quiche with radicchio.

https://www.forbes.com/sites/elisabettatosi/2025/11/06/five-italian-vegan-wines-to-try-now/

How India’s Culinary Heritage Naturally Embodies the Global Vegan Movement

From news18.com

By Swati Chaturvedi

India doesn’t need to join the vegan movement, it inspired it. Chefs explore how India’s plant-based traditions naturally align with global sustainability

India Was Vegan Before Veganism: rediscovering a tradition of balance, biodiversity, and belief

In a world where “plant-based" has become a buzzword, India stands quietly self-assured, a country whose culinary traditions have always celebrated plants, pulses, grains, and greens, not as a passing trend but as a way of life. Long before veganism entered global food vocabulary, Indian kitchens were already practising it, through thrift, geography, spirituality, and instinct.

A Heritage of Plant-Forward Wisdom

“Vegetarianism precedes veganism here," says Chef Milan Gupta, Corporate Chef & Executive Vice President, Operations, Rosetta Hospitality. “Our cuisine is inherently aligned to plant-based recipes and nutrition due to both tradition and necessity."

India’s diverse geography and climate created not one, but many plant-based food cultures each evolving from what grew naturally in its region. “The complexity in Indian cooking comes from spices and aromatics, tamarind, amchur, asafoetida not from meat or dairy," Gupta explains. “Dals, lentils, pulses, and grains form the foundation of our protein-rich diet."

This foundation, built on local wisdom and sustainability, is what the global plant-based movement is now striving to emulate.

Balaji M, CEO and Director, Dolci, agrees. “India’s hyperlocal cuisines have always celebrated produce, grains, and legumes that grow abundantly in their regions, long before ‘plant-based’ became a global movement." From lentil-rich dals in the North to coconut-laden curries in the South, he points out, Indian cooking has always prized balance and nourishment. “What makes Indian cuisine uniquely aligned with veganism is that it’s not driven by substitution or trend, it’s rooted in culture and mindful eating."

The Power of Indigenous Ingredients

What makes India exceptional is not just the breadth of its vegetarianism, but the depth of its biodiversity. Gupta lists millets like ragi and jowar, foraged greens such as bathua and pui saag, and indigenous pulses like horse gram and moth beans as unsung vegan heroes. “These ingredients are nutrient-dense, gluten-free, and offer immense flavour complexity. They showcase India’s natural alignment with a vegan-forward world," he says.

Suresh Shetty, Director, Cahoots, echoes the sentiment: “Millets, lentils, jackfruit, moringa, and amaranth stand out as exceptional vegan ingredients. Each region offers its own wealth from kokum and tamarind in the coastal belt to bajra and jowar in the drylands. These ingredients are deeply sustainable and reflective of India’s biodiversity."

Even in a contemporary kitchen, these humble ingredients can hold their own against global fine dining ingredients not through mimicry, but through integrity.

Modern Plates, Ancient Roots

Much of what passes for “innovative vegan cuisine" abroad already exists within Indian culinary traditions. The challenge today is not invention, it’s reinterpretation.

Gupta believes modernity and authenticity can coexist. “The goal is to elevate, not alter," he says. “We refine plating and highlight textures, but we stay true to the essence." His approach marries tradition with technique emulsifying, clarifying, or dehydrating indigenous ingredients to reveal their natural brilliance.

For Balaji, innovation is about rediscovery rather than reinvention. “Our age-old recipes already embody what the world calls ‘contemporary dining’: seasonal produce, minimal processing, and honest flavours," he notes. “By highlighting textures, using artisanal ingredients, and giving food a sense of story, even the most humble dish can feel elevated and relevant."

Shetty adds that contemporary presentation can help reconnect people to heritage. “We might elevate a millet khichdi with modern plating, or pair a South Indian stew with artisanal bread instead of rice," he says. “The idea is to retain familiarity through flavour while appealing to modern aesthetics."

Sustainability as Philosophy

If veganism is the outcome, sustainability is the method. Across India’s kitchens, both traditional and professional, chefs are increasingly aligning their menus with the cycles of the land.

“Freshness is key harvest-driven, hyperlocal sourcing ensures that nothing is wasted," says Gupta. “Root-to-stem cooking allows us to use every part of a vegetable, even the non-usable bits lend flavour to stocks and stews."

At Dolci, Balaji extends this philosophy into dessert-making. “We work closely with local producers to source fresh, seasonal ingredients, whether it’s fruits in our desserts or herbs in savoury dishes," he explains. “Cooking with what’s naturally available makes food more vibrant and sustainable."

Shetty agrees: “Our menus evolve with the harvest, winter greens, native tubers, summer fruits ensuring freshness and minimal carbon footprint. It’s how food stays relevant, exciting, and responsible."

The Future Lies in Our Past

As veganism becomes mainstream, India finds itself not playing catch-up, but setting the pace. The world’s shift toward mindful, sustainable eating only reaffirms what Indian kitchens have practiced for centuries.

Gupta’s advice to young chefs captures the essence of this philosophy: “Stay honest, be authentic, and celebrate the ingredient. Don’t try to create a ‘mock’ version of something else focus on flavour, balance, and tradition."

Balaji agrees that the future of vegan dining isn’t about novelty, but about integrity. “Diners today are looking for stories and substance, not just labels," he says. “If chefs can combine cultural authenticity with creativity, India’s vegan offerings can stand proudly on any global table."

In a world that’s rediscovering the beauty of less, less waste, less harm, less excess, India’s kitchens hold the blueprint. Not just for how to cook, but for how to live: rooted, balanced, and in harmony with what the earth gives us.

https://www.news18.com/lifestyle/health-and-fitness/how-indias-culinary-heritage-naturally-embodies-the-global-vegan-movement-9684884.html 

USA: Impossible Foods Offers Free Plant-Based Meat to SNAP Recipients Amid Uncertainty

From greenqueen.com.hk

By Anay Mridul

As the government shutdown leaves millions of Americans potentially hungry, Impossible Foods has kickstarted a relief programme for SNAP recipients and those facing food insecurity.

Hunger has been front and centre of American media in recent weeks, starting from the Trump administration’s decision to end the annual food insecurity survey, to the ongoing government shutdown that has left low-income families on food stamps scrambling.

Around 12% of the population, or 41.7 million Americans, rely on the Supplemental Nutrition Assistance Program (SNAP), a federal initiative that supplements the grocery budgets of food-insecure households to ensure they can afford nutritious food.

The federal shutdown, the longest in US history, was cited by the Trump administration when it said it would not pay benefits at all for November. However, last week, judges ordered the government to use emergency funds to pay at least part of the benefits in two separate rulings.

And on Thursday, a federal judge asked the administration to fully fund SNAP benefits for all recipients by the next day – though the Justice Department said it would appeal the ruling, continuing to delay aid and potentially deepen hunger across the nation.

As food banks now face unprecedented demand, there are plenty of things people can do to provide relief, including hosting food drives, organising funds for neighbours in need, and donating food and money if they’re able.

Many businesses are also taking charge, offering free meals and eliminating delivery charges to anyone who needs them. California-based Impossible Foods, known for its plant-based meat alternatives, is joining that list with a coupon relief programme and an initiative to mobilise donations.

                                                                                                 Courtesy: Impossible Foods

A coupon programme and partnership with an anti-hunger charity

Impossible Foods’s nationwide initiative is geared towards Americans facing food insecurity, including those impacted by the uncertainty around SNAP benefits. It’s offering two coupons per household, each redeemable for a free product up to $10 in value at eligible grocery stores.

The initiative began on November 5 and will run through November 30 (or until coupon supplies last). Eligible participants can submit a form on the company’s website, which is limited to one per household.

People don’t need to provide government documentation or proof of SNAP enrolment, but they’re asked to confirm that they meet the eligibility requirements, that their household has been impacted by the pause in SNAP benefits, or that they’re otherwise experiencing food insecurity.

In addition to the coupon programme, Impossible Foods has teamed up with anti-hunger charity Feed the Children to provide plant-based protein to 100,000 Americans affected by hunger.

“We’re continuing to work with our network of restaurants, grocery stores, and non-profit organisations to make additional food donations. We’re grateful to work with such amazing partners who are quick to mobilise in times of need,” Impossible Foods CEO Peter McGuinness said in a blog post.

“Food insecurity – and the stress and anxiety that come with it – is a burden that no one should have to live with, especially in 2025. This hits close to home for us at Impossible Foods,” he explained.

“It’s a challenge bigger than one company, but as a business that exists to feed people, we recognise that we’re in a unique position to give back and play a small part in helping put nourishing food on the table.”

‘Food has the power to bring people together,’ says Impossible Foods CEO

SNAP, formerly the Food Stamp Program, has been credited by researchers as being “successful in reducing food insecurity”. And with hunger sharply increasing after years of gradual decline – thanks to inflation and the end of pandemic aid initiatives – food stamps are becoming more significant than ever.

Food banks have continued to witness more visits nationwide, with reports suggesting that this is the case even as immigrants are staying away out of concerns that their information could be shared or the Immigration and Customs Enforcement (ICE) may detain them.

The Republican government’s controversial budget bill, passed in July, had already cut SNAP funding by around 20%, totalling $187B through to 2034, the largest reductions in the programme’s history. This is estimated to affect four million Americans (or over 10% of those enrolled in the initiative), who will lose some or all of the aid.

Courtesy: GFI

It comes as climate change pushes grocery prices to unprecedented highs, with some commodities – like beef and eggs – recording never-before-seen prices. As plant-based proteins go, beef alternatives were closest to their conventional counterparts on the price front last year, so there’s an opportunity for vegan producers to fill this gap.

“Everyone deserves access to delicious and nutritious food, plain and simple,” said McGuinness. “We know this isn’t a perfect solution – it’s about doing what we can, where we can, to help people access the kind of food they deserve. If we can help relieve any amount of pressure during an already high-stress time for so many families, that’s reason enough to act.”

He added: “Food has the power to bring people together. We hope we can provide some comfort during these challenging times.”

https://www.greenqueen.com.hk/impossible-foods-free-plant-based-meat-snap-food-stamps-insecurity/ 

5 Vegan Food Stops That Prove Why Berlin Is Europe’s Plant-Based Capital

From plantbasednews.org

Every bite in Berlin will make you question why anyone still eats meat 

Berlin has a reputation for late nights and boundary-pushing art, but its food scene might be the city’s most exciting rebellion. Across neighbourhoods like Kreuzberg and Friedrichshain, plant-based eating isn’t a menu footnote; it’s the main event. That’s the backdrop for a new city guide of vegan food in Berlin from Eunice Reyes, the creator behind Rated V for Vegan.

Reyes spends her time mapping the best meat-free eats around the world and building toward a full-blown vegan food travel show.

In her latest Berlin episode, Reyes packages the city’s breadth into a tight, five-stop hit list. It spans Middle Eastern comfort, Hanoi-inspired small plates, a Nordic classic made vegan, a fully plant-based Neapolitan pizza night, and the street-food icons Berlin is famous for. It’s the kind of itinerary that shows why so many locals now expect vegan options as standard – and why visitors can plan a weekend of eating without compromise.

Below, you’ll find each of her must-visit vegan food spots in Berlin – from creamy hummus feasts to nostalgic Swedish comfort food.

Dr. Hummus: A clinic for hummus lovers

Eunice Reyes, a self-proclaimed ‘hummusapien,’ can’t get enough of the green falafel at Dr. Hummus - Media Credit: YouTube/Rated V for Vegan

Reyes starts her Berlin food journey at Dr. Hummus. This restaurant was born from a workshop by founder Daniel, who says he wanted to “teach people how to make hummus.” What began as a farmers’ market stall is now a full restaurant serving homemade hummus, falafel, and Middle Eastern classics.

The menu is entirely vegan and made from scratch with fresh lemon, tahini, and chickpeas. Reyes dives into several dishes, including mushroom shawarma hummus, shakshuka with vegan egg. She also tries masabacha (a mix of chickpeas and hummus) and the restaurant’s famous green falafel.

“The mushroom shawarma is very tender because of the mushroom texture,” Reyes says. “It’s seasoned perfectly.” She also praises the shakshuka, which simmers for eight hours, calling it “sweet and savoury” with a rich tomato base and intense flavour.

Her top pick? The falafel. “If it’s done right, it’s going to be very green and moist inside, and it is,” she says. The restaurant even offers free hummus refills to ensure guests never leave hungry.

1990 Vegan Living: A trip to Hanoi in Berlin

YouTube/Rated V for VeganEunice Reyes’ Hanoi-inspired stop features vegan dishes like lot leaves, bao buns, and lemongrass curry

Next, Reyes visits 1990 Vegan Living, one of Berlin’s most popular vegan restaurants, inspired by Hanoi street food. The all-vegan Vietnamese spot is known for its vibrant atmosphere and tapas-style dining.

Reyes orders a variety of dishes – lot leaves with tofu and eggplant, bao bun, crispy spring rolls, tofu in cornflake batter, and lemongrass curry. “The dumplings look similar to what you would see in like, Chinese dim sum, but the sauce here is what makes it taste so good,” she says.

She’s particularly impressed by the lot leaves: “This is so juicy and so flavourful. The texture in the eggplant and tofu works really well together.” Another highlight is the bao bun, which she calls “super juicy” and “very similar to meat.”

With its bustling crowd, colourful decor, and bold flavours, 1990 Vegan Living captures the spirit of Vietnam in the heart of Berlin.

Möllers Köttbullar: vegan Swedish comfort food

For a taste of Nordic comfort, Reyes visits Möllers Köttbullar, a Swedish-style restaurant specializing in meatballs with a vegan twist.

Even though the restaurant isn’t fully vegan, owner Henrik insists that any Berlin eatery must include a vegan option. “Here in Berlin, if you do not include a vegan option – because it’s the vegan capital of Europe – you’re going to be missing out on customers,” he affirms. Their plant-based Swedish meatballs are made from chickpea protein, psyllium husk, and herbs. They’re served with mashed potatoes, vegan gravy, cucumber salad, and lingonberries.

“This is comfort food at its finest,” Reyes says. “The texture of the potatoes is so fluffy. [The] texture of the chickpea protein, the meatballs is really good…Not too chewy, but it’s also crispy. And then the tanginess of the cucumber salad complements everything.”

She also notes the restaurant’s focus on sustainable sourcing, using Demeter-certified potatoes, a farming standard above organic.

La Stella Nera Neapolitan pizza night: 100% vegan and handmade

No Berlin food tour is complete without pizza. Reyes visits a La Stella Nera, a cosy Neapolitan-style pizzeria, offering handmade vegan pizzas with house made cheese and unique toppings like potato, spinach, and ricotta.

“This had to have been one of the best pizza experiences of my life,” she says. The restaurant’s vegan tiramisu, which she calls the best she’s ever had, seals the deal.

Voner kebabs and vegan currywurst: Street food, redefined

Reyes wraps up her Berlin trip with two must-try street foods: vegan döner kebabs and currywurst.

Döner Date, a small station café, is serving Voner-brand vegan kebabs, she’s impressed by the seitan-based filling and mustard-mayo sauce. “Salvadoran food, panes compo has the same, like mustard, and mayo, and meat, and cucumber, and lettuce,” she says.

Finally, she visits Curry 36, one of Berlin’s most iconic currywurst stands. Their vegan version features plant-based sausage, curried ketchup, and vegan mayo for just €6. Though her mic cuts out mid-review, her verdict is clear: she loves it.

Why Berlin earns its vegan crown

By the end of her trip, Reyes concludes that veganism in Berlin isn’t a niche, it’s mainstream. “Restaurant owners say that if you’re in a group of friends and only one of you is vegan, they’re going to miss out on the whole group just because they didn’t have a vegan option,” she explains. “That’s how many vegan people are here.”

From creative plant-based menus to late-night clubs and street food, Berlin deserves the title of Europe’s vegan capital, and Reyes makes it clear that one trip is hardly enough to taste it all.

For more vegan recipes, lifestyle, and travel content check out the Rated V for Vegan YouTube channel.

https://plantbasednews.org/lifestyle/travel/5-vegan-food-stops-that-prove-why-berlin-is-europes-plant-based-capital/

UK: Aagrah Foods expands Indian cooking sauce range with vegan-friendly Butter Chicken Tarka Paste

From theplantbasemag.com

Indian food brand Aagrah Foods has expanded its range of premium cooking sauces with a vegan-friendly Butter Chicken Tarka Paste.

The paste combines a smooth, creamy tomato base with a balance of aromatic spices and subtle sweetness. Unlike a finished curry sauce, which offers a heat-and-serve solution, a tarka pasta provides the foundation for a convenient, freshly cooked dish while enabling consumers to engage more in the cooking process.

Aagrah’s latest offering is made with slow-cooked onions, tomato, garlic, ginger and its signature bled of spices, giving home cooks the flexibility to customise dishes without the complexity of cooking from scratch.

The brand said the product is ideal for consumers seeking authentic, restaurant-quality dishes that can be prepared at home within minutes.

Though Butter Chicken is traditionally made with meat and dairy, the fully plant-based paste also caters to consumers seeking to make vegetarian and vegan alternatives to the dish by substituting chicken for a plant-based chicken alternative or tofu, and using plant-based dairy alternatives.

The launch comes as the UK ambient cooking sauce category continues to grow, now valued at over £1 billion and driven by rising interest in world cuisine and premium at-home dining.

Aagrah Foods was founded by family-owned Yorkshire-based Aagrah Restaurant Group, established in 1977. Beyond its sauces, the brand offers a broad range of Indian products including chutneys, spice blends and marinades, and breads and snacks such as naans, popadoms and an onion bhaji mix.

Shezad Aslam, managing director of Aagrah Foods, said: “Butter Chicken has long been a crowd pleaser in our restaurants, and we wanted to make that same flavour experience available for consumers at home”.

“Our new tarka paste is rich, indulgent and true to our Northern Indian roots.  We’re continuing to see a strong appetite for people wanting to cook authentically at home using  premium-quality ingredients that offer both convenience and credibility, and this new addition to our ever-expanding range meets that demand perfectly.”

The new Butter Chicken Tarka Paste is available across the UK grocery, speciality and convenience channels for £3.76 per 270g jar.

https://www.theplantbasemag.com/news/aagrah-foods-expands-indian-cooking-sauce-range-with-vegan-friendly-butter-chicken-tarka-paste