Forget Likes and Follows—This New App Is About Real Connection for Vegans

From vegnews.com

New app VGN Social is helping vegans find friendship, events, and community in a world where loneliness is rising

When people go vegan, friendships can sometimes shift. Conversations may grow tense, and a sense of isolation may set in. Some describe this as “veganphobia,” a quiet but very real social barrier that can make forming new relationships harder than expected.

But what if there were an easier way for vegans to find each other, no matter where they lived? That is the idea behind VGN Social, a new app designed to connect plant-based eaters, activists, and anyone seeking community without judgment.

“At a time when loneliness is at its peak, we wanted to create a space that helps people feel seen and supported,” says the app’s founder, Levi Brasga. “For many vegans, finding like-minded friends can be the difference between feeling isolated and feeling at home.”

Loneliness in the vegan community

For some vegans, new connections emerge through activism or shared causes. But not everyone has access to those kinds of communities. Many still struggle to meet people who share their values day to day.

In 2023, Steven Cooke, PhD—a lecturer in Political Theory at the University of Leicester—wrote for The Vegan Society that “it can feel like vegans face a choice between sacrificing their principles in order to maintain friendships and flourish, or sacrificing their friendships in order to stay true to their values.”

VGN Social is already an instant hit with users. | Unsplash

There are a few reasons for this, and it comes back to the “veganphobia” mentioned earlier. Psychologists have a more technical term for it: cognitive dissonance. 

The concept refers to the uncomfortable feeling we get when our beliefs and behaviours don’t align, like loving pigs but eating bacon, or caring for a pet while roasting a chicken for dinner. People cope with cognitive dissonance in different ways. Some choose to go vegan, while others distance themselves from those who trigger that discomfort, which can look like what some call “veganphobia.”

“Wanting to change dominant norms, as ethical vegans do, threatens the identity—the sense of self—of those who make up the majority,” explains Cooke. “Some people respond to that perceived threat by stigmatizing and shaming as a means of deterrence. There’s a psychological tendency in most of us to uphold the status quo.”

Tackling loneliness with connection

Loneliness isn’t exclusive to vegans, of course. Right now, more people than ever are facing isolation. According to a 2024 poll from the American Psychiatric Association (APA), one in three Americans experiences feelings of loneliness every week. And while you might assume it’s older generations who are the most affected, young people actually report double the rates of loneliness compared with the elderly.

Young people are also more likely to embrace veganism. And that means that without the right network around them, feelings of isolation can compound.

Technology, in theory, should help. The APA poll also found that most Americans believe tech can relieve loneliness and spark new connections. But it’s a double-edged sword. Mainstream social platforms, with their endless feeds and algorithm-driven content, often leave people feeling more disconnected. Studies link excessive social media use with higher rates of anxiety and depression, which are the very symptoms that tend to walk hand in hand with loneliness.

That’s why apps designed with intention matter. Unlike platforms that prioritize attention (basically, keeping you on the app for as long as possible), VGN Social is built around genuine connection. Instead of likes and follower counts, the focus is on meeting people nearby who share your values. For someone who might otherwise feel isolated, having a platform where you can find a person to grab a coffee or vegan brunch with can be a lifeline.

“We’re going on social media, and we’re sharing this app with people,” continues Brasga. “The feedback is absolutely positive. People are messaging saying, ‘I want this.’ There’s a need for it.”

A portion of the app’s proceeds will support animal organizations

VGN Social: Filling a need

VGN Social is designed to make it easier for vegans and the vegan-curious to find community. Whether you’re looking for a hiking buddy, a restaurant recommendation, or a potential partner, the app acts as a hub for plant-based living.

“We know there are vegan events happening,” Brasga continues. “But they’re not centralized. You have to search through Facebook, and you’ll probably miss things. VGN Social is the centralized place to find friends, and then places and events to connect.”

Here’s how it works. First, create a profile highlighting your interests and goals. The app then shows you like-minded individuals in your area. It’s similar to a dating app model, but with community at the core. Users can also add and discover vegan restaurants, eco-markets, and upcoming events, turning VGN Social into a hub for connection both online and offline.

“The ideal vision is that people go on this app, and they expand their social circles so they don’t feel isolated. To find that best friend, workout partner, or gardening friend to spend time with.”

While the app isn’t specifically for dating, it does include a dating setting for those looking for a relationship. And for users who want more, there’s a premium version where you can access up to six times as many profiles and four times as many events and groups.

VGN Social isn’t built to keep you scrolling, like other social media platforms.

Giving back

Compassion and community are at the core of VGN Social’s mission. A portion of the proceeds goes toward supporting animal rights organizations and vegan creators who promote ethical and sustainable living.

The research supports this. In 2025, Veganuary—the campaign that encourages people to go vegan for the month of January and beyond—had a record-breaking year. Surveys conducted in 11 core countries, including the US, estimated nearly 26 million global participants.

In 2023, Statista also reported that about four percent of Americans identify as vegan. At first glance, that may not sound like much, but it translates to nearly 14 million people. That’s more than the population of a small country, and enough to fill an NFL stadium nearly 200 times over. 

The number is only going to grow, as more people shift away from animal products for ethical, environmental, or health reasons. And flexitarianism is on the rise: in fact, research suggests that around one in four people around the world identify as a flexitarian. For some, the lifestyle—characterized by reducing meat intake and increasing intake of plant-based foods—is a stepping stone to a fully plant-based lifestyle. 

Of course, data can vary. “We think the numbers are way underestimated,” continues Brasga. “We think our community is much larger than we think it is. We’re hoping that VGN Social exposes that.”

Want to join in the fun? Find your community now at VGN Social.

Thank you to VGN Social for partnering with VegNews on this story. 

https://vegnews.com/new-app-about-real-connection-for-vegans 

9 Vegan and Gluten-Free Thanksgiving Recipes That Make Everyone Feel Included

From realsimple.com

Delicious dishes with no ingredient substitutions required 

One of the most challenging parts of hosting Thanksgiving dinner is taking various dietary restrictions into account. If guests are dairy-free, gluten-free, vegetarian, or vegan, there are various swaps you can make in recipes, including plant-based butter for regular butter and gluten-free flour for all-purpose. But, when a guest is both gluten-free and dairy-free, or gluten-free and vegetarian or vegan, making ingredient swaps gets trickier.

Enter these gluten-free and vegan recipes. Since they are vegan, they will also accommodate dairy-free and vegetarian guests. None of them requires any substitutions; they're all Thanksgiving-ready, as written. Happy feasting!

01of 09

Green Bean and Celery Salad

Credit: 

Greg Dupree

One of the secrets of a manageable Thanksgiving feast is to have a few room-temperature sides in the mix. This crunchy, vibrant salad fits the bill perfectly. Cook the green beans and whisk up the dressing the day before, and toss everything together before serving.

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02of 09

Squash and Lentil Salad

Credit: 

Jen Causey, Food Stylist: Chelsea Zimmer, Prop Stylist: Claire Spollen

Squash is a Thanksgiving staple and lentils are protein-rich and vegan, so this salad is a must for your vegan, gluten-free guests. Plan to make enough for everyone to enjoy. The sweet roasted shallots and rich date dressing make this beautiful dish tough to resist.

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03of 09

Curried Butternut Squash Soup

Credit: 

Antonis Achilleos

There's no cream (or any dairy for that matter) in this luscious, full-flavored soup. Silken tofu and coconut milk give the soup body. Red curry paste, ginger, and garlic give it loads of flavour. We love a cilantro and chopped peanut garnish, but feel free to use other herbs and nuts.

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04of 09

Roasted Garlic Potatoes

Credit: Greg DuPree

Most mashed potato recipes call for a boatload of butter and cream, not to mention the occasional sour cream or buttermilk. You can swap in non-dairy versions of those products in many recipes, or you can serve these simple and simply delicious spuds. This is the type of side dish that looks humble, but is the first to disappear.

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05of 09

Wild Rice and Mushroom Pilaf With Cranberries

Credit: Gentl + Hyers

No stuffing, no problem. This starchy (but gluten-free!) side hits all the same comforting notes. To prep, cook the wild rice blend according to package directions, and in a separate pan, sauté onions and mushrooms in olive oil for deep, savoury flavour. Toss it all together, and you have a side with main dish energy.

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06of 09

Roasted Squash with Za'atar and Almonds

Credit: 

Victor Protasio, Food Stylist: Chelsea Zimmer, Prop Stylist: Christine Keely

This stunning side is levelled up so many times it's hard to keep track! Start by tossing sliced acorn squash (no need to peel) with spices and roast until golden. Toss in some leeks and drizzle it all with a lemony dressing. Finally, the squash gets topped with almonds, herbs, and lemon zest. It's a fantastic, centrepiece-worthy dish that happens to be gluten-free and vegan.

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07of 09

Roasted Carrot Salad

Credit: 

Greg Dupree

A few little tricks take this roasted vegetable dish from good to great. First, cover the carrots with aluminium foil for the first 15 minutes of roasting time. This makes sure the veggies are tender, not woody. Second, toss a few shallots onto the baking sheet for fantastic flavour. Third, finish it all off with a few big-flavour toppings, including olive oil, flaky sea salt, and lemon zest.

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08of 09

Double Cranberry and Apple Sauce

Credit: 

Greg DuPree

To be fully transparent, unless it has honey in it, most cranberry sauce is gluten-free and vegan. (Here, maple syrup is the sweetener of choice.) But, this recipe is so easy and so delicious that we couldn't not include it. The whole thing takes less than a half hour, and you can make it a week in advance. So there's no excuse to not have this zippy homemade cranberry sauce on the table.

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09of 09

Sweet Tahini and Date Truffles

Credit: 

Victor Protasio

Whipping up a gluten-free dessert that's also vegan is a challenge. That's what makes these six-ingredient truffles so impressive—well, that and their rich flavour and luscious texture. Prep time is a mere 20 minutes, and if you're not careful, they might outshine the pie on the dessert spread.

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https://www.realsimple.com/vegan-and-gluten-free-thanksgiving-dishes-11838803

New Zealand: Nacho Pie Nation & How Mexican Flavours Just Redefined the Kiwi Vegan Pie

From planetfood.news  

A nacho pie has just taken out New Zealand’s top vegan pie honour and honestly, could anything scream 2025 more? Richoux Patisserie’s Supreme-winning “Nacho Pie” blended Mexican spice, crunch, and creamy plant-based comfort into a mash-up that feels perfectly tuned to the times: bold, global, and comfort-driven. Judges called it “flavour-packed” and “innovative”, which is code for this one actually made us smile.

This isn’t just about vegan food tasting good anymore, it’s about food that’s fun, expressive and culturally fluent. The rise of crossover flavours like nacho, Thai and butter “chicken” in this year’s NZ Vegan Society Pie Awards proves the Kiwi bakery scene has stopped apologising for going plant-based. It’s embracing it, remixing it, and serving it hot.

Vegan Society spokesperson Claire Insley noted the influx of new bakeries entering the competition as proof that “vegan food is tasty, and more customers are asking for vegan options across the board”. That shift in demand and the businesses responding to it, makes this year’s awards not just a celebration of pies, but a marker of where plant-based food in New Zealand is headed. Full list of winners HERE.

So yes, the humble pie just got global. And in a year when tastebuds crave joy, spice, and a bit of escapism, a nacho-stuffed pastry might just be the most accurate reflection of how we’re really eating now, less tradition, more fiesta.

https://www.planetfood.news/post/nacho-pie-nation-how-mexican-flavours-just-redefined-the-kiwi-vegan-pie

5 weeknight vegan recipes that actually take under 20 minutes

From vegoutmag.com

By Cecilia Lim

Quick, colourful, and comforting, these five plant-based weeknight recipes prove that eating well doesn’t have to take more than twenty minutes 

Some nights, dinner feels like a race against time. You get home hungry, your brain’s foggy, and the idea of chopping, simmering, and cleaning sounds like too much.

I’ve been there many times, especially after long workdays when I’d rather catch up with my sons on video call than spend an hour in the kitchen.

That’s when I started experimenting with what I call “the 20-minute rhythm,” meals that come together fast but still feel like a little act of care.

No complicated ingredients. No pretending you’re running a restaurant. Just real, satisfying food made with what’s already in your pantry.

And the best part? Every one of these meals happens to be vegan.

They’re hearty enough for omnivores, kind to the planet, and quick enough to make even on your most exhausted evenings.

1. Creamy coconut chickpea curry

I first made this one when I had exactly twenty minutes before my sister dropped by to pick up her dog. It looked too simple to be special, but once the coconut milk met the curry paste, the kitchen smelled like comfort.

Ingredients (serves 3–4):

• 1 Tbsp olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 Tbsp red curry paste
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (13.5 oz) coconut milk
• 2 cups baby spinach
• Salt and pepper to taste
• Cooked rice or quinoa, for serving

Directions:

1. Heat oil in a skillet over medium heat.
2. Add onion and garlic and sauté until fragrant, about 2 minutes.
3. Stir in curry paste, then chickpeas.
4. Pour in coconut milk and bring to a simmer. Cook for 5–7 minutes.
5. Stir in spinach until wilted. Season with salt and pepper.

Why it works:
Canned chickpeas are protein powerhouses that save time and money. The coconut milk adds creaminess without dairy, and the curry paste delivers instant depth of flavour.

2. Zesty lemon-tahini noodle bowl

This is my go-to when I crave something bright and fresh. The dressing tastes like it came from a café, but it’s just whisked in a single bowl.

Ingredients (serves 2–3):

• 6 oz soba or spaghetti noodles
• 3 Tbsp tahini
• 2 Tbsp lemon juice
• 1 Tbsp soy sauce
• 1 tsp maple syrup
• 2 Tbsp warm water to thin
• 1 cup shredded carrots
• 1 cup edamame (thawed if frozen)
• 1 small cucumber, sliced
• Chopped cilantro or scallions for garnish

Directions:

1. Cook noodles according to package directions, then drain and rinse with cool water.
2. In a large bowl, whisk tahini, lemon juice, soy sauce, maple syrup, and water.
3. Add noodles, carrots, edamame, and cucumber, and toss to coat.
4. Top with herbs before serving.

Why it works:
The tahini provides healthy fats and creaminess, while lemon juice keeps the flavour sharp and clean. It’s also a clever way to use leftover noodles.

3. Smoky lentil and tomato skillet

This one came to life on a chilly night when I was craving something hearty but had no time for soup. The secret is smoked paprika. It makes humble lentils taste like they’ve been slow-cooked for hours.

Ingredients (serves 3–4):

• 1 Tbsp olive oil
• 2 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 1 can (15 oz) cooked lentils, drained and rinsed
• 1 tsp smoked paprika
• 1/2 tsp cumin
• Salt and pepper to taste
• Fresh parsley, for garnish

Directions:

1. Heat oil in a skillet over medium heat.
2. Add garlic and cook for 30 seconds.
3. Stir in tomatoes, lentils, paprika, and cumin.
4. Simmer for 10 minutes, stirring occasionally.
5. Season to taste and garnish with parsley.

Why it works:
Lentils cook fast when canned, and they’re rich in plant-based protein that supports muscles and keeps you full. Plus, this dish uses only one pan.

4. Avocado white bean toast with chili oil

When I’m short on time but still want something beautiful, this is my answer. It’s a simple mash on toast, but with a kick.

Ingredients (serves 2):

• 1 ripe avocado
• 1/2 can (7.5 oz) white beans, drained and rinsed
• 1 tsp lemon juice
• Salt and pepper to taste
• 4 slices whole-grain bread, toasted
• Chili oil or flakes for topping

Directions:

1. In a bowl, mash avocado and beans with a fork.
2. Stir in lemon juice, salt, and pepper.
3. Spread mixture over toasted bread.
4. Drizzle with chili oil or sprinkle with chili flakes.

Why it works:
The combination of avocado and beans creates a creamy, protein-packed topping that keeps you energized. It’s proof that fast food can still feel intentional.

5. One-pan vegetable stir-fry with ginger soy glaze

This is the weeknight hero of them all. A handful of vegetables, a splash of sauce, and you’re done. I’ve made this countless times after evening walks with my dog-niece.

Ingredients (serves 3–4):

• 1 Tbsp sesame oil
• 1-inch piece fresh ginger, grated
• 2 cups mixed vegetables (broccoli, bell peppers, snap peas, carrots)
• 2 Tbsp soy sauce
• 1 Tbsp rice vinegar
• 1 tsp maple syrup or sugar
• Cooked rice or noodles, for serving
• Sesame seeds, for garnish

Directions:

1. Heat sesame oil in a large skillet or wok.
2. Add ginger and cook for 30 seconds.
3. Add vegetables and stir-fry 5–7 minutes until crisp-tender.
4. Stir in soy sauce, vinegar, and maple syrup.
5. Serve over rice or noodles and garnish with sesame seeds.

Why it works:
This recipe balances texture and flavour, with crisp vegetables, tangy glaze, and aromatic ginger. It’s a sustainable meal that reduces reliance on processed sauces and takeout containers.

The bigger picture

Cooking vegan, even for just one or two nights a week, isn’t about restriction. It’s about expansion.

You open your fridge, see beans and vegetables, and realize how much possibility they hold.

Studies show that adding more plant-based meals to your week can reduce the risk of heart disease and support overall health. And from an environmental angle, every plant-based dinner helps cut food-related emissions and water use. Small changes, big ripple.

When I first started trying quick vegan meals, I thought I’d miss the richness of my usual dinners.

But what surprised me most was how energized I felt afterward: lighter, clearer, and somehow more grounded.

It reminded me that good food doesn’t have to be complicated to be nourishing.

The next time you’re staring at your kitchen clock, remember that twenty minutes is enough to make something that feeds both body and mind.

These recipes aren’t just about getting dinner on the table. They’re small, delicious steps toward a kinder way of living.

https://vegoutmag.com/recipes/c-5-weeknight-vegan-recipes-that-actually-take-under-20-minutes/