Lazy Vegan Rebrands to LAZY, Aiming to Reach a Wider Audience

From vegconomist.com

Dutch plant-based meal brand Lazy Vegan has announced that it is rebranding to LAZY, dropping the word “vegan” with the aim of appealing to a wider audience.

LAZY says it is currently reaching many people who already eat plant-based meals on a regular basis, but wants to appeal to consumers who do not identify as vegan or vegetarian. The company’s products will remain plant-based following the change, but its packaging and brand communications will feature the LAZY logo instead of the Lazy Vegan branding.

According to LAZY, the word “vegan” evokes mixed reactions in consumers; some associate it with healthy and sustainable food, while others see it as complex and not for them. Research has reportedly shown that identical products score higher in taste perception and purchase intention when they are not labelled as vegan.

“We’re removing the word ‘vegan’ from our brand name and packaging,” said Bas Dijkstra, co-founder of LAZY. “We’re doing it subtly, and we expect existing customers will hardly notice, while many new people will feel more addressed and take the step towards a plant-based option.”

                                                                                                                                                 © LAZY

“Our meals are much more than just vegan”

In January, LAZY will launch a marketing campaign across the Netherlands via video-on-demand, digital channels, and social media. It will feature the brand’s mascot, Vinnie, eating LAZY meals so that he has more time for his hobbies. The company hopes that the campaign will help it reach a broader range of consumers.

The new LAZY packaging is already available in the frozen aisle at supermarkets in the Netherlands (Albert Heijn, Jumbo, Plus, Dirk, Picnic, and Flink), Germany (Knuspr, Globus, Rewe, and Edeka), and the UK. The meals and the familiar packaging colours remain the same, but the logo has been refreshed to reflect the brand’s next phase.

LAZY’s meals include Korean Noodles, Italian Risotto, Tikka Masala, Thai Green Curry, and more.

                                                                                                                                                        © LAZY

“In the Netherlands, more and more people are eating less meat,” said Dijkstra. “But the word ‘vegan’ doesn’t resonate with many of them — in fact, it can sometimes be off-putting. Our meals are much more than just vegan: they’re healthy, packed with natural ingredients, and above all, incredibly tasty. In short, there are plenty of reasons for a broader audience to try our meals.”

https://vegconomist.com/marketing-and-media/lazy-vegan-rebrands-lazy-aiming-appeal-wider-audience/ 

If your fridge is full of these 9 things, you’re living the understated vegan dream

From vegoutmag.com

By Adam Kelton

A fridge stocked with these nine essentials means you’re already living a low key vegan lifestyle without forcing it or overthinking it 

I didn’t fully understand the magic of a well stocked vegan friendly fridge until a late night make something from nothing moment a few months ago.

You know the scene: long day, fading energy, zero plan. I opened my fridge expecting disappointment.

Instead, I saw possibility. A tub of hummus. Two handfuls of spinach. Leftover roasted squash. A jar of chili crisp that was supposed to be for dumplings.

Ten minutes later, I was eating a warm, spicy, deeply satisfying bowl that tasted like something from a casual bistro.

And here’s the twist: the whole meal was plant based without me even trying.

That’s when it hit me: you don’t have to be vegan to live like one.

Sometimes all it takes is stocking your fridge with the right building blocks: ingredients that make eating plant first feel effortless instead of intentional.

1. Hummus that actually tastes homemade

There’s a reason nearly every plant forward eater keeps hummus on the weekly shopping list. It is protein rich, endlessly versatile, and wildly convenient.

Hummus becomes a meal with almost no effort. Spread it on toast, scoop it next to roasted vegetables, or whisk it with lemon and water into a creamy instant dressing.

Bigger why: Chickpeas require far less land and water than animal based proteins, making this simple spread a small but meaningful climate friendly choice.

2. Prepped greens that you’ll actually use

I used to buy kale with the confidence of a man convinced he’d become a smoothie person by Wednesday. Most of it wilted in the back of the crisper.

Everything changed when I started buying washed and ready greens like spinach, arugula, and romaine. When greens go straight from the container to the pan or bowl, you actually use them.

Step by step:

1. Choose one hearty green such as kale or chard.
2. Choose one tender green such as spinach or arugula.
3. Use tender greens raw and sauté the hearty ones into everything else.

Bigger why: Eating more greens supports heart and gut health and naturally reduces reliance on resource intensive dairy based meals.

3. A rotation of roasted vegetables batch cooked once a week

This habit will change your weeknight cooking forever. Roast vegetables on Sunday such as sweet potatoes, zucchini, squash, or cauliflower and you’ll have building blocks for fast lunches, bowls, and sides all week.

From my time working in luxury hospitality, I can tell you this: restaurants rely on prep. Home kitchens should too.

Bigger why: Batch roasting reduces energy use and helps prevent food waste which is a major climate challenge in modern households. Choosing seasonal produce amplifies this benefit. Eating more seasonal foods is considered one promising way to reduce the environmental impact of the diet because these ingredients often require fewer resources to grow and transport.

4. Creamy plant based milks that don’t taste like compromise

I’m not vegan, but I reach for oat or almond milk more often than not because barista blends have genuinely gotten good. Smooth, neutral, froth friendly.

Pro tip: Keep one unsweetened milk for cooking such as oat or soy and one specialty milk for coffee such as macadamia, cashew, or a solid barista blend.

Bigger why: Choosing plant based milk even part time cuts emissions and land use significantly.

5. A jar of something fermented

Kimchi, sauerkraut, or pickled vegetables add brightness and acidity to plant based meals and support gut health. A spoonful of kimchi beside roasted tofu or a grain bowl lifts the entire dish.

Bigger why: Fermented vegetables extend shelf life and help reduce food waste while offering a flavourful alternative to highly processed condiments.

6. At least one ready to eat plant protein

This could be marinated tofu, tempeh, lentil patties, or chickpea salad. The point is to remove the biggest barrier to eating more plants, which is time.

Step by step:
• Buy one pre seasoned tofu or tempeh product each week.
• Keep an emergency can of lentils in the fridge so it chills for fast salads.
• Use them to bulk up leftovers and bowls.

Bigger why: Plant proteins use far less land and water than animal based ones and support long term heart health. An observational study also suggests that increasing the proportion of plant based protein in the diet may reduce the risk of cardiovascular disease and coronary artery disease, which makes this swap a smart choice for both health and sustainability.

7. A line-up of bold sauces and condiments

Plant based meals shine with big flavour. Chili crisp, vegan pesto, tahini sauce, salsa verde, and miso ginger dressings are your high impact tools.

In restaurants, sauces create consistency even when the base ingredients change. They do the same at home and make vegetables exciting instead of repetitive.

Bigger why: Flavourful condiments help you use up stray produce and leftovers which reduces household waste.

8. High quality leftovers you actually look forward to

Leftovers are not just practical. They are strategic. A portion of last night’s lentil stew or roasted vegetable pasta becomes tomorrow’s lunch and keeps you from last minute takeout.

Most plant based dishes improve after a night in the fridge as flavours deepen and vegetables soak up seasoning.

Bigger why: Eating leftovers cuts packaging waste from takeout and stretches grocery dollars toward higher quality produce.

9. Something indulgent, cold, and vegan

Maybe it’s coconut milk ice cream, a dairy free chocolate mousse, or a small box of mochi. A plant forward lifestyle should feel abundant, curious, and pleasurable.

This was something I learned in hospitality. When food feels like care rather than restriction, people naturally choose it more often.

Bigger why: Positive experiences with vegan treats build long term habits which magnify both health benefits and environmental impact.

The quiet advantage of an unintentional vegan fridge

You don’t need to overhaul your identity to support the planet or your health.

You just need a fridge designed for ease, flavor, and versatility.

If yours is stocked with these nine essentials, you’re already doing what many people spend years trying to master: living a relaxed, low key vegan lifestyle without the pressure of labels or perfection.

You are eating fewer animal products, cutting waste, supporting the climate, and making weeknight meals easier and more delicious.

And the best part is that it feels natural.

https://vegoutmag.com/food-and-drink/c-if-your-fridge-is-full-of-these-9-things-youre-living-the-understated-vegan-dream/

5 Famous Figures Who All Share One Major Lifestyle Choice

From earthday.org 

Pop quiz! See if you can name the five famous figures described below:

A Grammy award winning superstar with “Ocean Eyes.” A migrant rights activist who co-founded the National Farm Workers Association. A legendary F-1 racer with the words “Still I Rise” tattooed across his back. A Swedish environmental and human rights activist bent on meaningful action over words. A popstar-actress stunning audiences in her most recent performance as Glinda in a film adaptation of Wicked.

What do these giants of the 20th and 21st centuries have in common? I’ll give you a hint: it has everything to do with fruits and veggies and nothing to do with meat. They are all vegans!

For those in need of a refresh, veganism is a spectrum of animal-product abstinence, ranging from those who don’t consume meat, eggs, and dairy-products to those who also avoid honey, leather, and any animal-tested products from their lives. Generally, vegans try to avoid exploiting animals for any purpose, including in their diets but also through entertainment — some vegans avoid zoos, aquariums and any form of ‘safari’ or marine parks that force animals to perform. 

In terms of benefits, a vegan diet comes with decreased risks of cardiovascular disease, type 2 diabetes mellitus, non-alcoholic fatty liver disease, and lower LDL-C cholesterol levels and blood pressure.

On a societal level, if more of us went vegan it would dramatically reduce the amount of greenhouse gas emissions associated with animal farming — from clearing forests for pasture to the production of animal feed and especially reducing the methane emission and waste from cows, pigs, chickens, and other farmed animals. A single cow produces between 154 to 264 pounds of methane gas every year, collectively the world’s 1.5 billion cattle, raised specifically for meat,  release 231 billion pounds of methane  into the atmosphere each year. 

As World Vegan month marches on this November, let’s explore some of the most influential vegan figures of the last couple of decades, from activists to athletes to singers. Each one has found something meaningful in their animal-free diets and each one touts the benefits, either for health reasons, out of environmental concern, or from a deep-seated love for our fellow animals.

On Tour & Beyond: Billie Eilish

Singer-songwriter and outcast anthem queen Billie Eilish refuses to shy away from taboo topics — including those around body image and diet. The 23-year-old popstar grew up in a vegetarian household and eventually initially switched to a vegan diet over body insecurities. However, her beliefs deepened once she learned about the animal cruelty rampant in the dairy industry.

On her 2024-25 tour for the album Hit Me Hard and Soft, Billie has requested that arenas serve plant-based options. At the O2 Arena in London, the menu featured vegan chipotle tacos, peri-peri halloumi wraps, and corn naan. Additionally, Billie advocates for sustainable venue practices, encouraging fans to bring reusable water bottles and selling merchandise made from recycled cotton.

From the Farm: César Chávez

Founder of the National Farm Workers Association (now the United Farm Workers), César Chávez worked tirelessly for the rights of farm and migrant workers. Made famous by his powerful leadership and nonviolent tactics, Chávez participated in the Delano Grape strike and the 340-mile march from Delano to Sacramento in 1966.

And Chávez didn’t just fight for human rights. He took compassion and nonviolence to their logical next step: animal rights.

For the last 25 years of his life, Chávez was a dedicated vegan and took pride in converting friends and family to plant-based diets. He called for the end of animal exploitation, just as he had for workers in his early life.

Athletes Galore! Lewis Hamilton

Legendary British F-1 racer Sir Lewis Hamilton has the respect of every one of his peers. He’s risen to the top of the all-time pole positions list, surpassing even his idol Ayrton Senna. From his rookie performance in 2007 to his seventh Formula-1 championship, Hamilton consistently outperforms expectations, reaching for the top. And, he credits much of his success to his vegan diet.

Hamilton went vegan in 2017 out of concern for the environment, citing animal cruelty and pollution. He says his diet keeps him in peak physical condition. For those interested in following his lead, Hamilton recommends a gradual transition rather than full-throttle veganism. “Don’t go hard,” he says. “Because it is hard. You’ve just got to taper things off.” After switching, the racer discovered a love of vegan pancakes and avocado toast.

An Activist’s Stance: Greta Thunberg

From the her beginnings outside of the Swedish parliament holding a cardboard sign emblazoned with the words “Skolstrejk för klimatet” (school strike for the climate) to her numerous attempts to reach Palestine with humanitarian aid, social and environmental activist Greta Thunberg has cemented herself as an outspoken proponent of human and planetary rights. And her dedication to the environment isn’t confined to her public life.

Thunberg went vegan in 2013 at the age of 10. In 2012, she collaborated with vegan charity Mercy for Animals in the short film For Nature which explores the ecological costs of animal farming on biodiversity, deforestation, and greenhouse gas emissions.

From the Stage: Ariana Grande

One of the quintessential pop stars of her generation, vocal powerhouse Ariana Grande has packed her career with awards and chart records, building an iconic and instantly recognizable image. And, a part of that famous image involves advocating for animal rights and a plant-based diet.

Grande went vegan in 2013, curbing her junk-food diet to lose weight and find confidence in her body image. Beyond her own health and happiness, the singer is very vocal about animal product consumption and animal rights. In an interview with Viva!, Grande said she didn’t think humans should be drinking milk from cows. In November 2020, she founded Orange Twins Rescue, a Los Angeles based non-profit that gives abandoned animals a second chance.

Taking Inspiration from Our Idols

Veganism isn’t exclusive to celebrities and activists. Like Billie and Ariana, a plant-based diet may help you feel happier, healthier, and more positive about your body. Like Lewis, you might find yourself with more energy and fewer allergies. Or, like Greta and César, the fight for animal rights may push you to make a difference within your own life and diet. Whatever the case, there are options out there to begin a sustainable vegan transition. 

Remember plant-based diets are one of the most effective ways to fight climate-change in your own life. Meatless Mondays or Veganuary are structured time periods to try animal-free diets without jumping straight into a full-on diet change. For more information on food and regenerative agriculture, click here. Find more information on the history of veganism here.

https://www.earthday.org/5-famous-figures-who-all-share-one-major-lifestyle-choice/

They Fed People Vegan Food Through a Tube And the Results Were Astonishing

From plantbasednews.org

Turns out you don’t even have to chew your greens to get all the vegan benefits 

Can a vegan diet still improve health when food never touches your tongue? According to a new study on people fed vegan food through a tube, it can, and YouTuber Mic the Vegan says the results are nothing short of shocking.

Mic, who holds a degree in scientific and technical communication, is known for unpacking research on nutrition, veganism, and health for his 1.5 million subscribers. In a recent video, he reviews a study published in Frontiers in Nutrition that tested what happens when patients are fed a fully plant-based diet through a feeding tube – and the outcomes challenge several long-held myths about vegan diets.

The study followed 40 patients over 13 months who were either completely or mostly fed a vegan liquid meal designed to meet every nutritional requirement, including protein, vitamins, and minerals. “They even mentioned the word vegan in the study,” Mic notes, adding that the formula included a 50/50 mix of pea and soy protein.

The study was focused specifically on enterally tube fed patients rather than people who do not require tube-assisted feeding - Media Credit: Adobe Stock

Digestive issues improved, not worsened

The participants weren’t all vegan before the study began, and some suffered from chronic digestive problems. Yet within weeks, their symptoms began to improve. “We can see a statistically significant improvement in these overall symptoms at 28 days compared to baseline,” Mic explains.

Common complaints like bloating, constipation, and gas – often cited by critics as side effects of eating more plants – actually decreased. “We are seeing here a pretty dramatic decrease in flatulence,” he says, highlighting that the number of people reporting it dropped from 60 percent to 40 percent in just a month.

Constipation, another major concern for tube-fed patients, also vanished in the most severe cases. “People’s severe constipation actually went to zero,” Mic says. Even bloating and burping scores went down, despite the formula being protein-rich.

Strength maintained and improved

While the study wasn’t designed to measure fitness, researchers added simple strength tests to track changes in physical ability. The results were unexpectedly positive. “They tested how much people could do a 30-second chair standing test,” Mic says. “They were able to do two more repetitions after being fed this plant-based diet.”

Hand-grip strength also held steady over time, a sign that the plant-based protein was doing its job. “The researchers say, ‘This longitudinal study highlights that a plant-based, vegan-suitable, high-energy, high-protein enteral tube feed has good tolerance…and potential benefits on physical function.’”

A study that removes food bias

The study focused on vegans and non-vegans receiving tube-feeding treatment

Mic points out that this research is unique because it bypasses the usual emotional and cultural biases tied to food choices. “A lot of the reason people refuse to give up animal products is because they have some type of sensory, cultural, whatever attachment to the experience of eating that food,” he says. “In this case, if they’re feeling better in various ways on this, they’re going to be like, of course, I want to keep eating this.”

Even more interestingly, the study found no safety concerns and high compliance rates among participants. This suggests that a vegan tube-feeding diet is not only safe but also potentially superior in some ways.

Mic does note that the study was funded by Nutricia, a company that manufactures medical nutrition products, including plant-based formulas. However, he stresses that the findings remain remarkable, even to him. In particular, he says, “that there would be no increase in flatulence and in fact a decrease in flatulence.”

What this means for vegan nutrition

The study’s findings add to a growing body of evidence that plant-based diets can support health in almost any circumstance, even when the food is delivered through a tube. “Less flatulence, less constipation, less abdominal issues overall,” Mic summarizes. “And somehow, we are seeing people be able to move better, which is quite fascinating.”

For a diet often accused of being hard to digest, the results flip the stereotype on its head. They prove that even in its most clinical form, vegan nutrition can help the body thrive.

You can find more videos about vegan health, science, and nutrition on Mic the Vegan’s YouTube channel.

https://plantbasednews.org/lifestyle/health/vegan-food-through-tube-results-astonishing/

If you’re not ready to go vegan, these 7 swaps still make a massive difference

From vegoutmag.com 

By Adam Kelton

Start small. Try one swap a week. Get curious. Experiment like a home cook with a new ingredient

Let’s be real. Not everyone is ready to jump into a fully vegan lifestyle.

I’m not vegan myself. I love a good steak, a perfectly seared scallop, and the kind of buttery pastry that melts before you take your second bite.

But I also spend a lot of time around food, kitchens, and people who care deeply about what they eat and where it comes from. And something I’ve learned over the years is that you don’t need to commit to an all or nothing lifestyle for your choices to matter.

Sometimes small changes make a surprisingly big impact. On your health. On the environment. And honestly, on your cooking skills too.

If you’re curious about eating a little more plant based without giving up the foods you love, here are seven easy swaps that deliver way more change than you’d expect.

Let’s get into it.

1) Swap dairy milk for oat or soy milk

Milk is one of the easiest places to make a meaningful shift.

You don’t need to swear off ice cream forever or throw out every cheese in your fridge. Just switching your daily milk can cut your environmental impact dramatically.

Oat and soy milks are two of the most consistent performers. They foam well in coffee, work beautifully in smoothies, and play nicely in baking.

When I worked in luxury F&B, I saw oat milk become the default request for cappuccinos because it gave that creamy, velvety texture without overpowering the coffee.

Try it in small ways. Your morning latte. A bowl of cereal. Pancakes on a lazy Sunday.

You might be surprised how quickly your taste buds adapt.

2) Swap beef mince for lentils or plant based ground

Here’s a question I ask people all the time. Are you craving the flavour of beef, or the comfort of a hearty, savoury dish?

Because those are not the same thing.

Lentils make an incredible replacement for ground beef in dishes like tacos, chili, Bolognese, or shepherd’s pie. They absorb flavour beautifully and offer the same hearty texture once seasoned properly.

And if you still want something closer to meat, plant based grounds have come a long way. I once blind tasted one at a restaurant and didn’t realize it wasn’t beef until the chef told me.

Start with meals where the sauce does the talking. You’ll barely notice the difference, but your health and footprint will.

3) Swap butter for olive oil in your everyday cooking

This one surprised me when I first tried it.

As someone who spent years around chefs, butter used to feel sacred. But once you start experimenting with good quality olive oil, especially for roasts, sautés, and everyday stove work, it becomes a game changer.

Olive oil is heart healthy, flavourful, and incredibly versatile. Plus, it handles vegetables, grains, and proteins with ease.

Of course, bake your croissants with butter. Life is too short not to. But in your daily cooking, olive oil delivers a lighter, cleaner richness that works with almost any dish.

Even better, it encourages you to use more herbs, spices, and aromatics to deepen flavour, which naturally makes your cooking more interesting.

4) Swap heavy cream in sauces for coconut milk or cashew cream

If you love creamy dishes but want something lighter and plant forward, this one is perfect.

Coconut milk works beautifully in curries, soups, and marinades. It gives body without feeling overly indulgent. Cashew cream, on the other hand, is one of those things you try once and wonder why you never used it before.

You soak cashews, blend them with a little water, and suddenly you have a neutral, silky base that transforms pastas, sauces, and even desserts.

I learned this from a chef friend who said cashew cream became one of their secret ingredients because it allowed them to create rich, elegant dishes without weighing everything down.

Try it in Alfredo. Seriously. You won’t look back.

5) Swap eggs in baking for flax eggs or applesauce

If you’re not a vegan baker, this one might sound strange, but hear me out.

Many baking recipes don’t rely on eggs for flavour. They’re mostly used for structure, moisture, or binding. And flax eggs (ground flaxseed plus water) do that job surprisingly well.

Applesauce works beautifully too, especially in muffins, banana bread, and cakes where moisture is essential.

I learned about egg alternatives while testing recipes for a friend’s café. The vegan chocolate loaf became one of their best selling items, and no one knew there were no eggs in it unless they asked.

It’s not about making everything egg free. It’s about having a few simple swaps that open up new possibilities.

6) Swap chicken broth for vegetable broth in soups and grains

This is the easiest swap on the entire list, and the impact is bigger than you think.

Vegetable broth has come a long way. It’s no longer the watery, bland base it used to be. There are deeply flavoured, roasted varieties that make risotto, soups, stews, quinoa, couscous, and rice taste incredible.

Most people couldn’t tell the difference in a blind tasting, especially in dishes with herbs, garlic, wine, or tomatoes.

Even better, vegetable broth is lighter and allows other ingredients to shine.

This small change cuts down your consumption of animal products without altering your routine at all.

7) Finally, swap one meat meal a week for a plant focused one

This is often the swap that creates the most change overall.

I’m not saying ditch your favourite steakhouse or vow to never grill chicken again. But choosing just one meal a week to explore something plant based opens the door to creativity and discovery.

You can try a chickpea curry, a mushroom stir fry, a hearty grain bowl, or even a well built veggie burger.

I once read in a food sustainability book that if every person in a country swapped just one meat based meal per week for a plant based one, the environmental impact would be equivalent to taking millions of cars off the road.

That stuck with me. Small decisions become big waves when they’re repeated.

And honestly, it is fun to explore new dishes without the pressure of changing your whole lifestyle.

Conclusion

You don’t need to go all in on a plant based lifestyle to make choices that matter.

You don’t need to give up the foods you love or pretend you don’t enjoy a good ribeye. You can still appreciate flavours, textures, and techniques while making thoughtful swaps that support your health and the planet.

Start small. Try one swap a week. Get curious. Experiment like a home cook with a new ingredient.

And most of all, don’t treat this like a diet or a moral checklist. Treat it like an upgrade to your cooking, your habits, and your awareness.

Sometimes the biggest changes start with the smallest ingredients.

https://vegoutmag.com/lifestyle/c-t-if-youre-not-ready-to-go-vegan-these-7-swaps-still-make-a-massive-difference/