You Have to Try Tiny Chef and IKEA’s Recipe for Vegetable Balls & Indian Style Stew

From dengarden.com

The beloved stop-motion puppet is celebrating IKEA’s newest plant-based product 

Key Points

• IKEA partners with Instagram's Tiny Chef for a plant-based cooking miniseries and new falafel launch.
• Tiny Chef shares a vegan Vegetable Balls & Indian Style Stew recipe using IKEA products.
• "By inspiring and enabling more people to choose plant-based meals, we...reduce their climate footprint."

IKEA recently revealed its newest employee: Tiny Chef, the adorable stop-motion puppet who regularly charms his 6.1 million Instagram followers with vegan cooking videos.

As the latest phase of their collaboration, Tiny Chef and IKEA are sharing an exciting plant-based recipe for Vegetable Balls & Indian Style Stew with us at Dengarden and Parade Home & Garden. Keep reading for the full recipe, more info on Tiny Chef and IKEA’s new miniseries and more.

Tiny Chef recently partnered with IKEA to celebrate the launch of IKEA’s new falafel ball, a plant-based option made with ingredients like chickpeas, onions and zucchini.

                                                    Tiny Chef is also starring in a cooking mini-series for IKEA.    IKEA

The adorable chef is starring in a miniseries to commemorate the new product, and the first two episodes, which chronicle Tiny Chef’s journey as an IKEA employee, have already dropped:

The third episode will premiere on Tiny Chef’s social channels on Feb. 9. Ahead of its debut, we are sharing one of Tiny Chef’s favourite vegan recipes, which uses IKEA’s other plant-based meatball option.

“By inspiring and enabling more people to choose plant-based meals, we can help make sustainable living a natural and enjoyable part of everyday life,” Lorena Lourido Gomez, Global Food Manager at IKEA Retail (Ingka Group), tells Dengarden and Parade Home & Garden exclusively.

“Eating a plant-based diet is one of the most significant actions an individual can take to reduce their climate footprint,” she adds. “That is why we focus on increasing the share of plant-based alternatives and on making them not only nutritious and delicious, but also affordable.”

Tiny Chef and IKEA’s Vegetable Balls & Indian Style Stew

Here is Tiny Chef’s full recipe for plant-based Vegetable Balls & Indian Style Stew, courtesy of IKEA.

                                                                                                                                    IKEA

What You’ll Need:

• 360 g (ca 24) HUVUDROLL vegetable balls
• 4 servings of rice
• 1 brown onion
• 2 garlic cloves
• 1 tbsp ginger, finely chopped
• 2 tbsp tomato puree
• 1 tbsp garam masala spice mix
• 1/4 tsp chilli flakes
• 3/4 cup coconut milk
• 1/2 cup water
• 3/4 cup crushed tomatoes
• 1 vegetable stock cube
• 1 oz baby spinach
• Salt
• Mango chutney
• Cashew nuts
• Spring onions
• Coriander
• Oil for frying

How to Make Vegetable Balls & Indian Style Stew

1. Cook the rice according to the package instructions.
2. Chop the yellow onion, garlic, and ginger into small pieces. Heat oil in a skillet over medium heat and add the chopped ingredients. Cook until everything is softened.
3. Add the tomato puree, garam masala, and chili flakes to the pan. Allow to sizzle for a few minutes.
4. Pour in the coconut milk, water, and crushed tomatoes. Crumble the stock cube into the mixture and stir.
5. Add the HUVUDROLL vegetable balls and simmer for about 15 minutes. Season with salt.
6. Chop the cashew nuts, spring onions and coriander.
7. Turn the baby spinach into the pot just before serving
8. Serve the stew with the cooked rice and top with a dollop of mango chutney, finely chopped spring onion, cashew nuts, and coriander. Enjoy!

https://dengarden.com/news/new-report-reveals-the-no-1-factor-to-consider-before-buying-a-home-in-2026

Why Tofu Is Emerging As A Protein-Rich Superfood

From freepressjournal.in

Give a healthy twist to your diet chart with the opulence of tofu that has evolved as a plant-based, protein-rich superfood over time

In the gourmet gallery, tofu is reckoned as a star performer. But what is it after all? Only a soft, pale white block of mashed soya beans or is there more to the story? Employed as a hero ingredient in Asian and vegetarian recipes, tofu is high in protein with a subtle flavour and is derived from the seed of the soya plant.

Much-touted tofu

Notably, tofu is increasingly becoming a key component in healthy cooking. “I think it is gaining prominence because of its adaptability, ability to absorb flavours and its effectiveness as a meat substitute,” shares ace nutritionist Aayrin Memon from Bhailal Amin General Hospital, Vadodara.

“In Asian cuisine, it aligns seamlessly with traditional dishes, namely mapo tofu (Sichuan Chinese dish), where it replaces pork while retaining a meaty texture, and agedashi tofu (Japanese dish), in which crisp fried tofu is served in a light dashi broth. In Indian and fusion vegetarian culinary delights, dishes like tofu tikka masala demonstrate how tofu can replicate the richness and mouthfeel of paneer or meat, making it ideal for plant-based diets,” she further explains.

Dietician Kanikka Malhotra affirms: “Tofu’s rising fame can be attributed to its neutral taste, capacity to suck up spices and its status as a complete plant protein amid the surge of veganism and sustainability demands.”

Palatable edibles include tofu bhurji (spicy crumbled scramble like anda bhurji, perfect with roti), tofu tikka masala (marinated cubes in creamy gravy) and vegetarian pho (replacing beef).

Tofu’s popularity also largely lies in “affordability, wide availability, ease in preparing delicacies and its ‘neatly fitting’ position in veggie meals and vegan diets,” claims functional nutritionist Mugdha Pradhan, CEO and founder of iThrive, a Pune-based health and wellness platform.

“In many Asian menus, tofu works well because it is suitable for stir-fries, miso soup, mapo-style items and curries,” she informs.

However, she cautions that tofu’s hype is often much dictated by “convenience and the global craze surrounding cruelty-free, plant-based trends than by its nutritional superiority. Many individuals in fact — especially in the Indian context — digest and utilise animal proteins, dairy products or fermented foods far more efficiently than the unfermented soy.”

Nutrient-dense

Tofu is considered a superfood owing to a plethora of nutritious elements that it contains.

Tofu earns superfood sobriquet as a nutrient-dense powerhouse delivering 10-20g protein per 100g, plus comprising all nine essential amino acids (quite rare in plant foods), iron, calcium, magnesium and isoflavones for antioxidant protection.

“First and foremost, it is a complete protein. It is loaded with nutrition despite being low in calories. Tofu provides B vitamins among other elements and supplements, all of which contribute to overall human health, thus making it comparable to animal-based protein sources on nutritional scales,” comments Memon.

Boon to health

There are several health benefits of consuming tofu.

Regular consumption of tofu supports heart health by helping reduce LDL cholesterol and high blood pressure. It aids blood sugar control, promotes satiety and weight management, builds bone health and offers antioxidant gains that may decrease cancer risks. Its robust nutrient profile also backs muscle repair, gut health and hormonal balance.

“Systematic tofu intake slashes LDL cholesterol (low-density lipoprotein, a high proportion of which is linked to hazards of coronary heart disease) via isoflavones, bolsters bone density with calcium and phytoestrogens, regulates diabetes through low glycaemic index and fights inflammation with full protein sans saturated fats,” reports Malhotra.

Plant-based wonder

Tofu’s goodness lies in its plant-based protein disposition originating from soya beans. Can it then be a great alternative food source to non-veg (animal) proteins like meat and fish?

“Absolutely! Tofu’s magic springs from soybeans yielding a lean, complete protein (18g/100g), thus rivalling chicken or fish in amino acids but with zero cholesterol. It consists of 60-70% less fat and extra plant compounds for excellent metabolic benefits,” inputs Malhotra.

Can tofu really replace meat and fish then? “Yes, tofu’s major strength lies in it being a soy-based, plant-derived protein that is cholesterol-free, eco-friendly and highly bioavailable. Nutritionally, it matches meat and fish by providing equivalent protein for muscle building — without saturated fats — thereby making it a plentiful, effective substitute for non-vegetarian protein sources,” enlightens Memon.

Weight trimmer

Tofu is a deft manager of weight issues owing to its low-calorie and high-protein profile.

“This is responsible in curbing hunger and augmenting satiety, resulting in weight shrinkage. Its protein content helps maintain metabolism while preventing overeating. The calorific value is approximately 70-80 kcal per 100 grams of firm tofu,” apprises Memon.

Reining in sweetness

Tofu has the power to impact and control blood sugar levels.

“It has a very impressive glycaemic index (GI) because it measures minimal carbohydrates and is primarily composed of fat as well as protein. This means it doesn’t cause an immediate spike in the glucose levels,” avers Pradhan.

“That said, blood sugar control is truly not determined by GI alone. Insulin sensitivity, gut health, inflammation and hormonal balance — all play critical roles,” she reminds ahead. “In people with insulin resistance, metabolic dysfunction or compromised gut health, soy-based foods may interfere with insulin signalling over time,” she warns. “In such circumstances, proteins such as fish, eggs, lean meat or even paneer paired with fats often prove to be more congenial to long-term glucose stability than tofu,” she assures.

Memon infers that “tofu with a tepid glycaemic index of around 15 induces negligible spurts in blood sugar levels. Its soluble fibre and isoflavones help balance glucose levels, making it particularly beneficial for people with diabetes or insulin resistance.”

Curbs cancer?

It is said that tofu condenses cancer risks and certain types of cancers can be prevented with regular intake of tofu in daily meals.

“Soy consists of isoflavones, plant compounds that can mimic oestrogen hormone in the body. Some research recommends that moderate soy intake may provide a protective barrier against hormone-related cancers, such as breast as well as prostate cancer,” reveals Pradhan.

However, context is everything. In individuals with dominance of oestrogen, thyroid dysfunction, PCOS (Polycystic Ovary Syndrome) or in fact any other hormone-sensitive conditions, excessive soy intake might actually worsen hormonal imbalance rather than diminishing the disease risk.

“See, cancer prevention is multifactorial and it truly depends far more on overall metabolic health, gut integrity, intake of omega-3 (fatty acids crucial for heart, brain, and eye health), inflammation control, adequate amount of protein and micronutrient sufficiency rather than resorting to soy products or tofu alone,” she insists.

Significantly, the content of isoflavones acts as antioxidants and helps deter cancer cell growth. Ongoing studies and researches connect regular tofu and soy intake — especially in Asian entrée — with a curtailed risk of colorectal cancer besides others.

Tofu Talk

Constituents of tofu’s nutritional profile:

Fat Content: Naturally low in fat and free from saturated fats and cholesterol. Per 100g of tofu contains 4-5g of fat. It mostly has heart-friendly unsaturated fats, dwarfing fatty meats by pruning 70% saturated fat for cleaner energy

Protein Content: Tofu is equal to complete protein. Per 100 gm of tofu comprises almost 10-20 gm of protein (firm varieties hit as much as 17g), matching eggs or fish with all essential elements for repair and satiety.

Calcium content: Up to 350 mg of calcium per 100 grams of tofu (in calcium-set firm tofu), resembling dairy products for calcium density minus lactose baggage.

All-Rounder

Another feather in tofu’s cap is its versatile profile. It is suitable for making stir-fries, smoothies and soups.

“Tofu’s chameleon-like mutability shines across textures. For instance, the silken variety blends seamlessly into smoothies for creaminess (e.g., berry-tofu protein shake), the firm tofu excels in stir-fries (e.g., ginger-garlic tofu with veggies) and the extra-firm holds up in soups like the Thai Tom Yum soup. This flexibility makes it a protagonist in diverse diets,” volunteers Malhotra.

Tofu’s hint of neutrality and a range of textures make it a multipurpose agent. Firm tofu works well in stir-fries like tofu pad Thai and cubed tofu fits perfectly into soups, such as miso soup. It readily absorbs spices and sauces, embracing both delicious and mild preparations.

“From a culinary perspective, tofu is an all-round player because of its potential to incorporate an eclectic mix of cooking styles. It can be sautéed, grilled, mingled and also added to soups as an energiser,” renders Pradhan.

https://www.freepressjournal.in/amp/lifestyle/why-tofu-is-emerging-as-a-protein-rich-superfood 

Lewis Hamilton Reveals the 3 Things He Does Every Morning Before Breakfast (Exclusive)

From eatingwell.com

And his go-to high-protein meal as a vegan athlete 

• In this interview, Lewis Hamilton shares the vegan, high-protein meals he loves.
• He embraces an alcohol-free lifestyle, founding Almave, a zero-proof tequila brand.
• Hamilton’s morning routine includes hydration, movement and taking a mental reset.

Lewis Hamilton is a seven-time Formula One World Drivers' Champion, making him best known for his impressive career as a racing driver. He also embraces a vegan diet and lifestyle, and in recent years has become an outspoken a plant-based advocate; investing in vegan food brands, creating an entirely vegan Tommy Hilfiger clothing line and consistently standing up for animal rights.

On top of these accolades, Hamilton is passionate about the world of non-alcoholic alternatives, as he embraces an alcohol-free lifestyle to help him perform his best on the race track. That’s why he founded Almave, a zero-proof tequila that’s now available at Target locations nationwide.

In this exclusive interview with EatingWell, learn more about Hamilton’s go-to meals, including his favourite protein-packed bowl and breakfast staples. Plus, the vegan athlete shares why he removed alcohol from his regular routine and his choice mocktails below.

                                                    Credit:   Hamilton: Bryn Lennon/Formula 1/Getty Images. EatingWell design.

As a vegan, what’s a favourite high-protein, plant-based meal of yours to help up your protein intake?

A go-to for me is a poke bowl with marinated tofu, quinoa and things like chickpeas or edamame.  

Do you have a morning routine that you stick by, and if so, what does that look like?

I try to keep my mornings pretty consistent. I’ll wake up, hydrate, get some movement in and take a moment to reset mentally. Breakfast is usually simple, something with protein, like oats or a smoothie.

What initially drew you to the world of non-alcoholic spirits, and why did tequila feel like the right place to start?

I’ve always loved tequila, but more often than not my training schedule as an athlete means I’ve had to choose something different. There are some great non-alc options on the market, but I was never able to find a tequila that tasted as good as the real thing. So, I started exploring what an authentic agave-based, alcohol-free spirit could be.

How has your mindset around alcohol shifted as you’ve focused more on your health?

Being intentional about my health and performance made me more conscious of alcohol. But I still love the social side of things—Almave lets me enjoy the experience and the flavour, just without the alcohol.

What’s your go-to mocktail?

I love an Almave Blanco margarita for social occasions, and Almave Àmbar on a rock with a twist of lemon when I want to unwind.

What does “eating well” mean to you?

For me, it’s all about balance. It supports how I train, how I feel and how I show up day to day.

Editor’s Note: This interview has been edited for clarity and length.

https://www.eatingwell.com/lewis-hamilton-morning-routine-interview-11901714

This Week in Food News: Oreos That Change Colour, Mimosa Cinnamon Rolls, and Vegan Wings for the Super Bowl

From vegnews.com

By Charlotte Pointing

This week’s food news includes the lowdown on Fly By Jing’s Hot Pot Bomb, a Maya’s Cookies drop, and more

Are you prepared for the day of love? Valentine’s Day is just around the corner, and if you’re panicking about what to get the special someone in your life, don’t worry—we’ve found some amazing vegan products on Amazon, all under $50.

Looking for other great Valentine’s Day gift ideas? Think colour-changing Oreos, mimosa-flavoured cinnamon rolls, and Hot Pot Bombs. Luckily, they’re all available right now. Get the full details in this week’s food news roundup below.

Plus, we’ve got an update from Impossible Foods and a look at how vegan wings are scoring big with Americans ahead of this year’s Super Bowl.

Oreo’s newest cookie features first-of-its-kind colour-changing creme. | Mondelēz

Oreo releases colour-changing cookies with Marvel, and they’re vegan  

You can always rely on Oreo for an accidentally vegan cookie. Its classic options are dairy-free, and many of its limited-edition flavours are vegan too, including its recent collaboration with Reese’s. Now, it has teamed up with Marvel to create its new Stuf of Legends range, which features character embossments and even first-of-its-kind colour-changing creme. Like many of its other options, Stuf of Legends is free from animal-derived ingredients. The cookies are available to purchase now, for a limited time only.

Cinnaholic’s new cinnamon rolls combines brunch’s best flavours into one decadent treat. | Cinnaholic

Cinnaholic launches new vegan roll that tastes just like a mimosa

If you’re partial to a mimosa with brunch, you’ll probably love Cinnaholic’s latest vegan offering: a Mimosa Mocktail Roll. According to the popular chain, the new cinnamon roll is topped with mimosa frosting, fresh strawberries, and a citrusy drizzle. Are you drooling, or is it just us? The limited-edition roll will be available until the end of March.

Fly By Jing’s Hot Pot Bomb makes it easy to enjoy the comfort dish. | Fly By Jing 

Fly By Jing releases the first-ever “Hot Pot Bomb” and it’s vegan

Fly By Jing has made vegan hot pot easier than ever with its first-ever Hot Pot Bomb. Developed in collaboration with Logan Moffitt—better known as TikTok’s “Cucumber Guy”—the Hot Pot Bomb works much like stock. You simply drop the hot pot block into boiling water in a hot pot cooker, add ingredients like noodles, vegetables, and tofu, and within minutes, you’ve created an umami-rich, spicy hot pot.

“Hot pot is my comfort ritual. I love it because it’s deeply personal and completely customizable, with bold, exciting flavours that really wake up the senses. Creating the first-ever Hot Pot Bomb with Fly By Jing is our way of sharing that experience with you,” said Moffitt. “This mini Hot Pot Bomb is real innovation, taking a dish usually meant for big groups and making it easy, fast, and delicious for one person at home.”

Maya’s Cookies new Black History Month collection brings back fan-favourites from past collections. | Maya’s Cookies

Maya’s Cookies has unveiled its new Black History Month collection

Popular California bakery Maya’s Cookies, which has locations in San Diego and San Marcos, has revealed its Black History Month collection for 2026. This year’s limited-edition range, titled The Continuity of Culture, pays tribute to several of the vegan bakery’s past offerings.

The collection includes The MVP, which originally debuted as part of the 2024 Black History Month line-up and honours Earvin Magic Johnson. The cookie features brown sugar dough with chocolate chips, caramel chips, toasted pecans, shredded coconut, and caramelized vegan condensed milk. There’s also The Amanda Gorman, first introduced in 2021, made with raspberries soaked in lemon juice, white chocolate, and lemon zest, as well as The Chart Topper, which honours Patti LaBelle and features peach jam, peach pieces, and a cinnamon brown sugar crumble.

The new collection is available for a limited time and can be ordered nationwide.

Impossible Foods enters a new chapter following leadership change. | Impossible Foods

Impossible Foods’ CEO is stepping down

Impossible Foods CEO Peter McGuinness, who took over from founder Pat Brown four years ago, is stepping down.

During his tenure, McGuinness sought to give plant-based meat a new image by emphasizing nutrition over the climate benefits of vegan protein, which had previously been the company’s key focus. Following his departure, chief legal officer Jason Gao, chief demand officer Meredith Madden, and chief supply officer Robert Hass will take over leadership of the company.

“Impossible is primed to further strengthen its position in the marketplace as a respected food company built for long-term success,” Fedele Bauccio, a member of Impossible Foods’ board of directors, said in a statement. “We’re grateful for Peter’s impactful leadership as CEO, which helped establish Impossible as the strongest player in the category.”

Vegan wings are a tasty option for Super Bowl Sunday. | Danielle Brown

New study says more than 50 percent of Americans want plant-based wings for the Super Bowl

The Super Bowl is here, and for many people, that means eating a wings, and a lot of them. But according to a new poll by the Physicians Committee for Responsible Medicine (PCRM), more than 50 percent of Americans would chow down on plant-based wings over chicken ones, if they were available. The poll also found that young adults were more likely to consider trying plant-based wings if they were on offer.

Are you among them? Check out some of our favorite vegan wings here. “Whether you are an armchair quarterback or in the end zone, choosing a plant-based diet is a win for good health,” says Stephanie McBurnett, RDN, a nutrition educator for PCRM.

https://vegnews.com/food-news-oreos-cinnamon-rolls-vegan-wings

The Best Vegan Restaurants in America: VegNews Readers Choose America’s Most Influential Eateries

From vegnews.com

VegNews readers have spoken: these are the plant-based restaurants redefining dining across the country

In Portland, a beloved vegan cheesemaker opens in a brand-new, sprawling location complete with a counter-service cheese shop, deli, and fresh pasta restaurant right inside. In Grand Rapids, an über-cool vegan brunch café-slash-coffee shop-slash-marketplace concept is creating a gathering spot for plant-based Midwesterners. And all around the nation, new and exciting plant-based eateries are cropping up (Filipino baked goods in California! Neapolitan pizza in Hawaii! Arabian tapas in New York!), proving that vegan restaurants are indeed still hot.

So we say, it’s time to celebrate! We gathered more than 250 vegan brick-and-mortar nominees, and you voted in a month-long campaign to crown the best of the best—and the votes are in! Which city is taking home the most wins (hint: it’s a Pacific Northwest landslide)? Who was named Chef of the Year? And which restaurant did you choose as the best in the entire country? We present to you … the third annual VegNews Restaurant Awards.

Plant Power Fast Food

Best Vegan Fast-Food Restaurant:
Plant Power Fast Food (California & Nevada)

With veganized versions of nostalgic favorites like super-stacked Big Zacs, crispy chicken snack wraps, In-N-Out-style fries, and thick Blizzard-like ice cream concoctions, Plant Power Fast Food—with drive-thru outposts in Las Vegas, Sacramento, and throughout Southern California—has cracked the code to satisfying just about any fast-food craving.

1st Place: Plant Power Fast Food (California & Nevada)
2nd Place: Face Plant (Portland, OR)
3rd Place: Slutty Vegan (Multiple Locations)

Editors’ Vote: Next Level Veggie Grill (Nationwide)

Crossroads Kitchen

Best Vegan Fine-Dining Restaurant:
Crossroads Kitchen (Los Angeles, CA & Las Vegas, NV)

Chef Tal Ronnen’s two vegan dining institutions draw diners from all over the world (including celebs like Ariana Grande, Beyoncé, Alicia Silverstone, and Joaquin Phoenix), and with perfected dishes like chicken scallopini parmesan, chestnut tortellini in rosemary brodo, and grilled lion’s mane steak with truffle potatoes, it’s easy to see why.

1st Place: Crossroads Kitchen (Los Angeles, CA & Las Vegas, NV)
2nd Place: Planta (Multiple Locations)
3rd Place: Feral (Portland, OR)

Editors’ Vote: Miss Rachel’s Pantry (Philadelphia, PA) & Crossroads Kitchen (Los Angeles, CA & Las Vegas, NV) (tie!)

Doomie’s Home Cookin’

Best Vegan Diner:
Doomie’s Home Cookin’ (Los Angeles, CA)

Where to go when the late-night vegan munchies hit? For diners in Hollywood, it’s Doomie’s Home Cookin’, where you can chow down on some next-level indulgent grub. Pulled pork-mac and cheese sandwiches? Peanut butter bacon cheeseburgers? A bucket of crispy fried chicken (complete with skin and bone)? Check, check, and check.

1st Place: Doomie’s Home Cookin’ (Los Angeles, CA)
2nd Place: Vertical Diner (Salt Lake City, UT & Portland, OR)
3rd Place: The Tasty (Philadelphia, PA)

Editors’ Vote: 4th & State Diner (Columbus, OH)

Vtopian

Best Vegan Deli:
Vtopian (Portland, OR)

Where else can you pick up a Muenster-honeynut squash-fennel marmalade sandwich, a to-go container of garlic oil-drizzled potato salad, and a wedge of Brun de Noix cashew cheese? Portland mainstay Vtopian’s new cheese shop-deli-marketplace, of course.

1st Place: Vtopian (Portland, OR)
2nd Place: ​​Ben & Esther’s (Portland, OR & San Diego, CA)
3rd Place: Providence Vegan Deli (Providence, RI)

Editors’ Vote: The Butcher’s Son (Berkeley, CA)

Boxcar Pizza

Best Vegan Pizzeria:
Boxcar Pizza (Portland, OR)

It’s official: for the best vegan Detroit-style pizza, head to the West Coast. Boxcar Pizza’s sourdough pies hold some seriously ingenious fillings within their tall, caramelized cheese-lined crusts. Go classic with the Bianca (mozzarella, ricotta, sausage, garlic, basil, and parmesan) or keep an eye out for specials like the Bayou Blues (with cheddar, mozz, andouille sausage, garlic shrimp, blue cheese, and green onions).

1st Place: Boxcar Pizza (Portland, OR)
2nd Place: Donna Jean (San Diego, CA)
3rd Place: 20th Street Pizza (Philadelphia, PA)

Editors’ Vote: Boxcar Pizza (Portland, OR)

Kate’s Ice Cream

Best Vegan Ice Cream Shop:
Kate’s Ice Cream (Portland, OR)

At Kate’s Ice Cream, owner Kate Williams’ luscious, coconut cream-based scoops are crafted with local farm-grown ingredients in collaboration with woman- and minority-owned businesses, which makes treats like marionberry cobbler brownie sundaes, salted peanut butter brittle ice cream sandwiches, and custom ice cream cakes all that much sweeter.

1st Place: Kate’s Ice Cream (Portland, OR)
2nd Place: Like No Udder (Providence, RI)
3rd Place: Vaca’s Creamery (Chicago, IL)

Editors’ Vote: Via Lactea (New Haven, CT)

Orange & Blossom

Best Vegan Bakery:
Orange & Blossom (Portland, OR)

With its second consecutive win, this two-year-old bakery has now been named best in the nation every year it’s been open. Might it have something to do with its fluffy sticky buns dripping with maple caramel and sprinkled with crunchy pecans? The plum frangipane tart with white chocolate? The boysenberry bostock, featuring vanilla syrup-soaked brioche topped with almond frangipane and housemade boysenberry jam? We’d say so.

1st Place: Orange & Blossom (Portland, OR)
2nd Place: Vegan Treats (Bethlehem, PA)
3rd Place: Cinnaholic (Nationwide)

Editors’ Vote: Bakers Bench (Los Angeles, CA)

Doe Donuts

Best Vegan Doughnut Shop:
Doe Donuts (Portland, OR)

From Petunia’s gluten-free treats to Voodoo’s iconic dolls, Portland takes its vegan doughnuts seriously, but Doe Donuts remains the city’s—and now, the country’s—most reliable standout. The shop turns out consistently excellent raised doughnuts with rotating, world-class flavors, ranging from traditional chocolate hazelnut bombolini to ingenious chicken pot pie-stuffed doughnuts.

1st Place: Doe Donuts (Portland, OR)
2nd Place: Donut Friend (Los Angeles, CA)
3rd Place: Dottie’s Donuts (Philadelphia, PA)

Editors’ Vote: Doe Donuts (Portland, OR)

Coffee Beer

Best Vegan Coffee Shop:
Coffee Beer (Portland, OR)

“No dairy, because we’re a vegan shop. No decaf, because it’s just hot, brown water.” No problem for Portlanders. In fact, the city’s queer-owned, all-vegan, coffee shop-slash-beer bar is one of the best places to stop by for a cardamom Americano, a cheesy tofu scramble burrito (a few draft beers depending on how your day’s going), and a ton of super-cute vibes.

1st Place: Coffee Beer (Portland, OR)
2nd Place: Grindcore House (Philadelphia, PA)
3rd Place: Memento Mori Coffee (Portland, OR)

Editors’ Vote: Memento Mori Coffee (Portland, OR)

Mothership

Best Vegan Bar:
Mothership (San Diego, CA)

Few bars commit to atmosphere quite like Mothership. With its sci-fi movie set interior, an original soundtrack playing in the background, and plenty of mouthwatering cocktails, the San Diego hot spot is as immersive and fun as it gets. Innovative, ultra fun, and completely vegan—exactly what a night out should be.

1st Place: Mothership (San Diego, CA)
2nd Place: Ladybird (New York, NY)
3rd Place: Charlie was a sinner. (Philadelphia, PA)

Editors’ Vote: June (Beaverton, OR)

Mis Tacones

Best Vegan Mexican Restaurant:
Mis Tacones (Portland, OR)

Mis Tacones continues to set the bar for vegan Mexican food in Portland and nationwide. But beyond the al pastor nachos and the chanterelle birria ramen, this restaurant is making a name for itself with its steadfast commitment to community. A trans POC eat free program, pop-up collabs with local vegan businesses, winter supply drives, immigrant rights training sessions, block parties, drag brunches, and merch made from community art submissions—Mis Tacones proves veganism is better together.

1st Place: Mis Tacones (Portland, OR)
2nd Place: Jajaja Mexicana (New York, NY)
3rd Place: Tacotarian (Las Vegas, NV & San Diego, CA)

Editors’ Vote: Chicana Vegana (Fullerton, CA)

Spicy Moon

Best Vegan Asian Restaurant:
Spicy Moon (New York, NY)

Next time you find yourself with a hankering for vegan Szechuan while traipsing around Manhattan, bad news … you’re going to have to decide which of Spicy Moon’s four always-busy locations to head to. Then, a choice between classics like mapo tofu, dry pot, or double-cooked mushrooms. Then finally, a slice of strawberry matcha cake at the table or a few fluffy red bean buns to go? Ahh, decisions, delicious.

1st Place: Spicy Moon (New York, NY)
2nd Place: Obon Shokudo (Portland, OR)
3rd Place: Chef Kenny’s Dim Sum (Las Vegas, NV)

Editors’ Vote: Jade Rabbit (Portland, OR)

Planta and Beyond Sushi

Best Vegan Sushi Spot:
Beyond Sushi (New York, NY) & Planta (Multiple Locations) (tie!)

Now this is a tie that we can get behind. Planta brings sleek, crowd-pleasing rolls to buzzy, beautiful dining rooms across North America (go big and—why not?—order a 96-piece maki roll platter for your party), while Beyond Sushi has spent more than a decade proving that vegan sushi can be inventive, showstopping, and craveable in Midtown Manhattan (the black rice mango-avocado roll is a must).

1st Place: Beyond Sushi (New York, NY) & Planta (Multiple Locations) (tie!)
2nd Place: Shizen (San Francisco, CA)
3rd Place: Nori (Austin, TX)

Editors’ Vote: Nori (Austin, TX)

Souley Vegan

Best Vegan Soul Food Restaurant:
Souley Vegan (Oakland, CA)

The pandemic knocked Souley Vegan off its throne as the premier vegan soul food restaurant on the West Coast. But 2025 saw the triumphant return of Chef Tamearra Dyson’s Louisiana cuisine institution in an even bigger and better location in Oakland. Generous plates, no-corners-cut recipes, and enough comfort to lull you to sleep almost immediately after your last bite of Cajun white cheddar mac—Souley Vegan is back.

1st Place: Souley Vegan (Oakland, CA)
2nd Place: Dirty Lettuce (Portland, OR)
3rd Place: Vegan Mob (Vallejo, San Bruno & Oakland, CA)

Editors’ Vote: Mo Brunch and Brews (Houston, TX)

Pura Vita

Best Vegan Italian Restaurant:
Pura Vita (West Hollywood, CA)

Pura Vita has become a fixture in West Hollywood, and for good reason. The menu is decadent, familiar, and satisfying, luring vegans and non-vegans alike with ease. Whether you’re celebrating a special day or just craving pasta done right (the avocado egg carbonara with macadamia romano cream is a perennial favorite), this is the reservation that keeps delivering.

1st Place: Pura Vita (West Hollywood, CA)
2nd Place: Lilla (Portland, OR)
3rd Place: Coletta (New York, NY)

Editors’ Vote: Pietramala (Philadelphia, PA)

Veggie Galaxy

Best Vegan-Friendly Restaurant:
Veggie Galaxy (Cambridge, MA)

Every menu item at this 14-year-old Boston-area vegetarian diner can be made vegan—a blessing for plant-based eaters looking for corned beef hash Benedict, Oreo pancakes, or a casual Mac ‘N Stack (fried chicken, bacon, and sriracha between two crispy mac and cheese waffles). Just be sure not to miss the goodies from the on-site vegan bakery—the hybrid cinnamon-roll cake slice is to die for.

1st Place: Veggie Galaxy (Cambridge, MA)
2nd Place: The Chicago Diner (Chicago, IL)
3rd Place: Rudy’s Pizza (Portland, OR)

Editors’ Vote: Veggie Galaxy (Cambridge, MA)

Best Vegan Chef:
Aaron Adams Casañas (Astera—Portland, OR)

Located on a lively, walkable corridor in Southeast Portland—known for its indie cafés, vintage storefronts, and steady flow of patrons in and out of neighborhood haunts—Astera sits as one of the fine-dining bastions of the West Coast, thanks in large part to Chef Aaron Adams ​​Casañas. Here at the intimate, 18-seat dining room, he and Chef de Cuisine Saxon Stites transform farmed-and-foraged plants from the Pacific Northwest into exquisite tasting menu experiences, with nods to fascinating fermentation techniques, Adams Casañas’ Cuban heritage, and even the mulchy forest floors of Oregon. After three decades in the kitchens—and a string of influential Portland restaurants, including Portobello Vegan Trattoria, Farm Spirit, and Fermenter—Adams Casañas is expertly shaping the trajectory of vegan dining, and shows no sign of stopping soon.

1st Place: Aaron Adams Casañas (Astera—Portland, OR)
2nd Place: Tal Ronnen (Crossroads Kitchen—Los Angeles, CA)
3rd Place: Amy Noonan (Kindred, Vulture—San Diego, CA)

Editors’ Vote: Aaron Adams Casañas (Astera—Portland, OR)

Face Plant

Best New Vegan Restaurant:
Face Plant (Portland, OR)

Face Plant wasted no time making a first impression. From the jump, the Portland newcomer arrived with a clear point of view (“All that matters is if it tastes better than McDonald’s. All that matters is if you feel something.”), confident flavors (“It took us three years to craft our burger. It took us two years to get our shake right”), and a simple-but-perfected menu that Portlanders can’t get enough of. With the help of rising food star and New York Times bestselling cookbook author Molly Baz as Head of Culinary, Face Plant’s nostalgic roster of burgers, nuggets (plus a nugget burger), and hand-spun shakes is becoming the talk of the town. And now, it’s the Best New Vegan Restaurant in America.

1st Place: Face Plant (Portland, OR)
2nd Place: Mission Burger Co. (Austin, TX & Atlanta, GA)
3rd Place: Reverie (Brooklyn, NY)

Editors’ Vote: Mission Burger Co. (Austin, TX & Atlanta, GA)

Crossroads Kitchen

Best Vegan Restaurant in America:
Crossroads Kitchen (Los Angeles, CA & Las Vegas, NV) 

At this point, Crossroads Kitchen is operating in a category of its own. With its polished dining rooms, consistent high-level cooking, and a menu that treats plant-based cuisine with the same seriousness as legacy fine-dining institutions, these restaurants are among the most influential players helping to shape how vegan food is perceived by the world. Chef Tal Ronnen and his team create thoughtful, seasonal menus that both longtime vegans and the plant-curious can marvel over. Blistered, bubbly Neapolitan-style pizzas have a fluffy chew that always please crowds. An ingenious eggplant short rib—served with truffle potatoes and mushroom bordelaise—is an elegant, buttery-yet-meaty simulacrum of the luxury dish that wows gourmands. Pasta aficionados revel in the selection of plates ranging from a cheeseless mafaldine cacio e pepe to the white wine linguine scallops. The desserts are top-notch, brunch is extensive (taking shape as a full-on buffet in Las Vegas), and the cocktails are flawless. Crossroads Kitchen has moved from being a destination to being a reference point, firmly at the center of the American vegan dining conversation.

1st Place: Crossroads Kitchen (Los Angeles, CA & Las Vegas, NV)
2nd Place: Pura Vita (West Hollywood, CA)
3rd Place: Monster Vegan (Philadelphia, PA)

Editors’ Vote: Crossroads Kitchen (Los Angeles, CA & Las Vegas, NV)

Our VegNews Restaurant Awards Prize Winners!

Everyone who voted in the 2025 VegNews Restaurant Awards were automatically entered to win one of 10 $100 gift cards to the great Next Level Veggie Grill! With 20 locations across the country and some of our all-time favourite dishes (think chik’n tenders, a steakhouse burger, the all-hail kale salad, crispy organic tofu, superfood smoothies, and the best-ever carrot cake), congratulations to all of our winners.

https://vegnews.com/best-vegan-restaurants-america