8 countries where plant-based travellers are treated better than anywhere else

From vegoutmag.com

By Avery White

From temple cuisine in Taiwan to innovative dining scenes in Germany, these destinations make vegan travel feel less like a challenge and more like a celebration 

When I left my finance career and started travelling more intentionally, I quickly learned that being vegan on the road could feel like a constant negotiation.

Explaining dietary restrictions in broken phrases, scanning menus for hidden dairy, watching fellow travellers dig into local specialties while I picked at a sad side salad. But then I discovered something that changed everything: some countries don't just accommodate plant-based eaters, they genuinely welcome us.

These eight destinations have transformed how I think about vegan travel.

Whether through deep-rooted cultural traditions, progressive food movements, or simply an abundance of naturally plant-based cuisine, they've shown me that eating well while exploring the world isn't just possible. It can be one of the best parts of the journey.

1. Taiwan: Where Buddhist traditions meet modern innovation

Taiwan might be the most underrated vegan destination on the planet.

With a strong Buddhist influence and a cultural respect for vegetarianism that spans generations, you'll find dedicated plant-based restaurants on nearly every block in cities like Taipei and Kaohsiung. The phrase "wo chi su" (I eat vegetarian) is widely understood and respected.

What sets Taiwan apart is the sophistication of its vegan cuisine. We're talking about mock meat preparations that have been perfected over decades, night market stalls with clearly labelled vegetarian options, and temple food that rivals fine dining.

Have you ever had a bowl of perfectly spiced dan dan noodles made entirely from plants? Taiwan delivers.

2. Germany: Europe's plant-based powerhouse

Germany has quietly become one of the most vegan-friendly countries in Europe. Berlin, in particular, has earned its reputation as a plant-based paradise, with more vegan restaurants per capita than almost any other city in the world. But the movement extends far beyond the capital.

What I appreciate about Germany is the practicality of it all. Supermarkets stock extensive vegan sections, restaurants clearly mark menu items, and even traditional beer halls are adapting their menus.

The country's strong environmental consciousness has accelerated this shift, making plant-based eating feel less like a niche choice and more like a mainstream option.

3. Israel: Mediterranean flavours, naturally plant-forward

Israel's culinary landscape is inherently welcoming to vegans. With an estimated five percent of the population identifying as vegan, the country has embraced plant-based eating with remarkable enthusiasm. Tel Aviv, in particular, has become a global destination for vegan food lovers.

The beauty of Israeli cuisine lies in its naturally plant-based foundations. Hummus, falafel, shakshuka (easily made vegan), fresh salads bursting with herbs, and warm pita bread form the backbone of daily eating. You're not asking for substitutions here. You're simply enjoying the food as it was meant to be eaten.

4. India: A vegetarian heritage spanning millennia

India offers something no other country can: a vegetarian tradition so deeply woven into the cultural fabric that plant-based eating feels completely normal. Entire regions, particularly in the south and west, have cuisines that are predominantly vegetarian, with vegan options abundant once you navigate dairy.

The key phrase to learn is "no ghee, no paneer, no curd." Once you've communicated this, a world of incredible flavours opens up. Dosas, idlis, vegetable curries, dal in countless variations, and street food that will make you question why you ever thought vegan travel was difficult.

What other country offers this kind of depth and variety in its plant-based traditions?

5. Thailand: Street food heaven with vegan roots

Thailand's Buddhist heritage means that vegetarian eating, called "jay" or "mang sa wirat," is a familiar concept throughout the country. During the annual Vegetarian Festival, entire cities transform their menus, but even outside this period, finding plant-based food is remarkably straightforward.

The challenge in Thailand is often fish sauce and oyster sauce, which appear in many dishes.

But once you learn to ask for "jay" food or seek out the yellow flags marking vegetarian vendors, you'll discover a cuisine that celebrates vegetables, tofu, and bold flavours. Pad thai without fish sauce, green curry with coconut milk, mango sticky rice. Thailand proves that vegan food can be vibrant and satisfying.

6. United Kingdom: A quiet revolution in plant-based dining

The UK has undergone a remarkable transformation in recent years. What was once a land of meat pies and fish and chips has become a leader in plant-based innovation. London now boasts some of the world's most creative vegan restaurants, and even small towns offer dedicated options.

Supermarket chains have invested heavily in vegan product lines, making self-catering simple. Pubs serve plant-based Sunday roasts. High street chains offer clearly labelled vegan menus. The shift has been so significant that the UK now ranks among the top countries globally for vegan product launches.

For a country not traditionally associated with vegetable-forward cuisine, this evolution feels genuinely exciting.

7. Singapore: Where food culture embraces everyone

Singapore's hawker centres, those legendary open-air food courts, might seem intimidating for vegan travellers at first glance. But this tiny nation's diverse population means that vegetarian Chinese, Indian, and Malay cuisines are all represented and readily available.

The city-state has also embraced modern plant-based eating with enthusiasm. You'll find everything from traditional Buddhist vegetarian stalls to cutting-edge restaurants serving lab-grown proteins.

Singapore's food-obsessed culture means that even vegan options are held to high standards. Nobody here is content with mediocre food, regardless of dietary preference.

8. Portugal: The Mediterranean's emerging vegan star

Portugal might surprise you. This country, known for its seafood and meat-heavy traditional dishes, has developed a thriving vegan scene, particularly in Lisbon and Porto. The transformation has been rapid and genuine, driven by both local demand and the country's large expat community.

What makes Portugal special is the quality of its produce. Fresh vegetables, olive oil, crusty bread, and incredible wine create a foundation for satisfying plant-based meals. Many traditional dishes, like açorda (bread soup) and various bean stews, adapt beautifully to vegan versions.

The warmth of Portuguese hospitality extends to accommodating dietary needs with grace.

Final thoughts

Travel has a way of expanding how we see the world, and food is often at the centre of that expansion. These eight countries have taught me that being vegan doesn't mean missing out on cultural experiences. It means discovering new ones.

The next time you're planning a trip, consider choosing a destination where your dietary choices are celebrated rather than merely tolerated. You might find, as I have, that some of the most memorable meals happen when you're not fighting for accommodation but simply enjoying what's already there.

Where will your next plant-based adventure take you?

https://vegoutmag.com/travel/s-st-8-countries-where-plant-based-travelers-are-treated-better-than-anywhere-else/

How To Make Homemade Cashew Cream Cheese In 3 Flavours

From plantbasednews.org

Lox, chives, and cinnamon raisin...need we say more? 

If you’re determined to master vegan staples at home, Miyoko Schinner offers a perfect place to start with her cashew cream cheese. In a recent YouTube video, she walks viewers through a single base recipe that turns into three distinct spreads, all without oil, fillers, or additives. The method relies on simple ingredients, fermentation, and careful preparation to create a thick, tangy result that rivals anything store-bought. For Schinner, this approach reflects her long-standing belief that great vegan cheese starts with technique, not shortcuts.

Schinner is widely regarded as a pioneer of modern vegan cheese. She is the author of Artisan Vegan Cheese, where this cream cheese recipe originated, and the founder of Miyoko’s Creamery. On her channel, The Vegan Good Life with Miyoko, she often returns to foundational recipes that empower home cooks to make cultured, whole-food cheeses themselves.

Boiling the cashews

Boiling and fermenting cashews creates a clean, cultured base that can be transformed into multiple vegan cream cheese varieties - Media Credit: YouTube / The Vegan Good Life with Miyoko

Schinner begins the cashew cream cheese process by boiling raw cashews, a step she stresses is essential when fermentation is involved. “When you get cashews, and you’re talking about fermentation, you have no idea whether or not there’s any unwanted bacteria on the exterior of these cashews,” she explains. Briefly boiling them ensures they are clean and ensures that only the desired cultures develop later.

After boiling, she drains and rinses the cashews in cold water. “You don’t want hot cashews going into the blender,” she notes, emphasizing that temperature control helps achieve a smooth, stable base.

Blending the base and adding culture

Once cooled and drained, the cashews are blended with coconut milk and salt until completely smooth. Schinner explains that texture is adjustable, adding more liquid only if the blender struggles. The mixture forms the neutral foundation for every flavour.

Fermentation is what gives the cream cheese its tang. Schinner says, “You can culture this using homemade [vegan] yogurt,” adding that a small amount acts as a starter. She also mentions that mesophilic cultures can be used instead, depending on availability. The blended mixture is transferred to a sterilized container and left to culture for up to 24 hours, allowing acidity and flavour to develop naturally.

After culturing, the cream cheese thickens further in the refrigerator. Schinner highlights that fermentation time is flexible. “You are free to get to the pH that you want,” she says. This means the final cashew cream cheese can be mildly tangy or more pronounced, depending on personal preference.

She also notes that flavour continues to improve overnight, making this an ideal make-ahead option for gatherings or holidays.

One batch, 3 flavours

YouTube / The Vegan Good Life with MiyokoThe secret to Miyoko’s lox-style cream cheese lies in blending the base with smoked paprika, nori, and a touch of salt to capture its smoky, sea-inspired flavour

Once the cultured base is ready, Schinner divides the cream cheese and makes each flavour by hand, rather than re-blending, which helps preserve texture and control intensity.

For the chive version, she finely chops fresh chives and folds them directly into the cream cheese with a pinch of salt. She notes that scallions work just as well, referencing a classic flavour many people already know. After mixing, she refrigerates it overnight, explaining that resting time allows the mixture to firm up even more. “Refrigerate overnight, and it’ll get super thick by tomorrow,” she says.

The cinnamon raisin variation leans into the natural richness of the base. Schinner adds cinnamon, raisins, and a small amount of maple syrup, stressing that restraint matters. “You don’t want to add too much maple syrup because it will make it runny,” she says. The raisins hydrate naturally as they sit. “They’re dry right now, but they’re actually going to plump up in the cream cheese as they absorb some of that moisture,” she adds, noting there’s no need to soak them ahead of time.

For the lox-style cream cheese, Schinner uses nori to recreate a briny, sea-like flavour. She cuts it into very small pieces so it softens and disperses evenly. “What’s going to give it that fishy flavour is nori,” she explains. Smoked paprika provides colour and smokiness, while liquid smoke can be added drop by drop if needed. She tastes repeatedly, adjusting as she goes. “You can always add more. You can’t take it away,” she says, emphasizing her intuitive approach.

Better than store-bought

Schinner is clear about why she prefers making cream cheese this way. “It’s super easy to make. It’s super delicious, and it’s clean,” she says. “There’s no junk in it…no filler in it. There’s no oil in it.”

She adds that the simplicity is intentional. “It’s literally one of the most whole foods-based cream cheeses you can find,” she says, pointing out that fermentation, not additives, is what creates flavour and depth.

By starting with clean cashews, culturing intentionally, and flavouring in small batches, Schinner shows how one base can become multiple styles, all while staying firmly rooted in whole-food technique rather than industrial shortcuts.

Find more of Schinner’s healthy plant-based recipes on her YouTube channel.

https://plantbasednews.org/lifestyle/food/homemade-cashew-cream-cheese/

MALK and The Coconut Cult Announce New Collaborative Product Launch

From vegconomist.com

The two plant-based DTC brands, MALK and The Coconut Cult, have officially launched their first-ever product collaboration: the “Vanilla MALK Shake”. The product combines MALK’s plant-based milk with The Coconut Cult’s fermented coconut base to create a creamy, probiotic yogurt designed to bridge the gap between dessert-level flavour and clean-label standards.

                                                                                                       © MALK / Coconut Cult

The product is formulated without fillers or additives, adhering to the “minimalist ingredient” philosophy shared by both companies. The Vanilla MALK Shake features a short list of organic, plant-based components:

• Organic Coconut Cream
• Organic Coconut Nectar and Organic Vanilla Coconut Nectar
• Organic Vanilla Bean Powder
• Organic Unsweetened Coconut MALK (filtered water, organic coconut milk, organic evaporated coconut water, Himalayan pink salt)
• Custom Probiotic Cultures

Currently, the Vanilla MALK Shake is available exclusively via the thecoconutcult.com website. A wider retail rollout at Whole Foods Market is scheduled for later this spring.

https://vegconomist.com/products-launches/malk-and-the-coconut-cult-announce-new-collaborative-product-launch/

Meera Sodha’s vegan recipe for prosperity toss noodle salad

From theguardian.com

The higher you toss it, the more luck you’ll have this new lunar year. Chopsticks at the ready …

This Tuesday marks the start of the lunar new year and the year of the fire horse, which represents fresh opportunities, personal growth and good fortune. I, for one, am keen to usher that horse in, and to celebrate I’ll be making this noodle salad, which is a variation on one I first ate at Mandy Yin’s restaurant, Sambal Shiok. It’s a dish that’s eaten across Malaysia and Singapore, and the idea is that everyone around the table tosses the salad high into the air at the same time: the superstition goes that the higher the salad is tossed, the more luck will ensue. Come on, Nelly.

Prosperity toss noodle salad

Photograph: Ola O Smit/The Guardian. Food and prop styling: Florence Blair. Food styling assistant: Emma Cantlay

Dried beancurd sticks (and pink sushi ginger) can be found in Chinese supermarkets or online. When soaked, they become like chewy thinly sliced tofu. This recipe is all in the preparation: the only cooking is frying the beancurd sticks and cashews and boiling the noodles. You’ll need a large lipped bowl or platter (big enough to serve four from) and four pairs of chopsticks.

Prep 15 min
Cook 50 min
Serves 4

120g dried beancurd skin sticks, broken into 4cm pieces
6 clementines, 2 peeled and sliced into rounds, 4 juiced, to get 8 tbsp
3 tbsp rice vinegar
2 tbsp light soy sauce
4 tsp toasted sesame oil
8 tbsp rapeseed oil
150g dried wheat noodles
100g roasted cashews, chopped
Fine sea salt
2 small red chicory (275g), halved lengthways and thinly sliced
30g fresh coriander, roughly chopped
30g bunch mint, leaves picked and chopped
30g pickled pink sushi ginger, drained and thinly sliced
4 tbsp crispy fried onions

Put the broken beancurd skin sticks in a heatproof bowl, pour over boiling water, poke the beancurd so it’s all submerged, then leave to soak for 30 minutes until soft. Slice one stick to make sure it’s cooked all the way through and not crunchy in the middle, then drain well.

To make the dressing, in a small bowl whisk the clementine juice, rice vinegar, soy sauce, two teaspoons of toasted sesame oil and four tablespoons of rapeseed oil.

Meanwhile, cook the noodles according to the packet instructions, then drain and rinse them under cold water. Drain again, then dress with two tablespoons of rapeseed oil and put to one side.

Put the cashews in a cold pan, then set it over a medium heat and toast for about five minutes, stirring often, until nicely browned all over. Tip into a bowl.

Warm the remaining two tablespoons of rapeseed oil in the same pan and, when it’s hot, add the drained beancurd skins, half a teaspoon of salt and the remaining two teaspoons of sesame oil. Cook for five minutes, until the beancurd starts to crisp up, then take off the heat.

To assemble, put the noodles in the centre of a lipped bowl, arrange the chicory, herbs, beancurd skin, clementine slices and pickled ginger around the outside, then scatter over the cashews and crispy onions. Pour over the dressing, then encourage everyone to arm themselves with chopsticks and toss the salad together – and, if willing, shout, “Lo Hei!”

https://www.theguardian.com/food/2026/feb/13/prosperity-toss-noodle-salad-vegan-recipe-meera-sodha-lunar-new-year

'I'm a personal trainer – it's a myth that you need meat to hit your protein goals'

From bbc.co.uk

By Sophie Macfie

As a personal trainer and plant-based recipe developer, external, I'm all about sharing the joys of high-protein, plant-based cooking. I've even written a book about it – Soph's Plant Kitchen.

When you pair it with resistance training (exercises designed to improve strength), protein helps us build, maintain and repair our bodies. It's also the most filling macronutrient, helping us to feel satisfied. But there are a lot of myths surrounding protein – especially when it comes from plants.

                                                                                                          Will Brembridge

Do you really need meat for protein?

Social media might tell you that plant proteins aren't as good as animal proteins. And you'd be forgiven for believing it – the information out there can be confusing and contradictory.

The truth is that all plant foods have all 20 amino acids (the building blocks of protein), including the nine that are considered 'essential' – the ones our bodies can't make so we need to get from our diet.

The confusion lies in the fact that often, one or two of those amino acids don't come in sufficient enough quantities for the plant to be considered a 'complete protein'.

There's an easy way around this though: eating a variety of plants throughout your day. This happens naturally in a balanced diet anyway, making it easy to hit your protein goals.

Plus, there are plant-based foods that are 'complete' proteins on their own – we'll get into those later.

Long-term studies shows that just swapping a small handful of animal protein for plant protein each week can decrease your risk of disease by up to 10%, external, so even one meatless meal a week is beneficial.

By adding more plants to your diet, you'll also be supporting your gut health and getting additional fibre, which 90% of us in the UK aren't getting enough of. So it's a triple win!

How much protein do we actually need?

For those who resistance train, the advice is to get 1.6g protein per kilogram of body weight. If you exercise recreationally once or twice a week, 1.1 to 1.2g per kilogram is fine.

Most of us are already eating enough protein, so we don't necessarily need to add more to our diet. It might be helpful instead to think about where we're getting it from. A lot of the time it's from animal sources, so often comes with saturated fat content and cholesterol.

High protein plant foods

To make things extra simple, here are some of the big protein hitters in the plant world.

1. Soy

Soy is low in saturated fat, has no cholesterol, contains fibre and is high in protein. It's really versatile too, and is the basis of loads of different food products.

Tofu has 7–15g protein per 100g. While silken tofu is at the lower end (7g per 100g), it's great for blending into sauces or soups to give a creamy, silky texture – an easy way to get an extra hit of protein.

Tempeh is less processed – it uses the whole soya bean and is also fermented, so has a prebiotic effect in the gut. It has more than 20g protein per 100g.

Edamame are young soya beans, containing 11g protein per 100g, which can be added to salads, or cooked in broths and curries.

Miso is a fermented soy bean paste – and a great salty, savoury flavour boost with 13g of protein per 100g.

Unsweetened soya yoghurt is also protein rich, and soya milk has the highest amount of protein of all the plant-based milks at 3.5g per 100g.

2. Legumes

                                                             Marry me' chickpeas      BBC Food

Beans and chickpeas typically have around 6–9g protein per 100g, and are ideal for throwing into pasta, salads, soups, stews, curries and dals. Black beans, butter beans and cannellini beans are easy to find in the supermarket but any bean (dried, tinned or jarred) is great.

Lentils typically have 11–24g protein per 100g. They're another easy, delicious addition to salads, pastas and curries. You can roast them and they become crispy, or you can combine them with rice or grains for an easy protein and fibre upgrade.

3. Seitan

Seitan is made from vital wheat gluten and is another good source of plant protein, packing 25g of it per 100g. It's ideal for people that are allergic to soy.

It has a meaty texture and acts as a flavour sponge. You can buy it readymade or try making it, like in this vegan seitan chicken recipe.

4. Nutritional yeast

This popular seasoning is 50% protein, making it protein dense. For every tablespoon of nutritional yeast there's around 3g protein, so it's an easy way to ramp up protein in any dish.

It has a nutty, cheesy flavour and acts as a thickener in sauces. Try it in vegan moussaka which, thanks to the addition of nutritional yeast and lentils, has 16g protein per serving.

5. Whole grains, nuts and seeds

                                               Make-ahead grain bowls                   BBC Food

When packing in plant proteins, don't forget whole grains, nuts and seeds.

A 'power bowl' (Buddha bowl or grain bowl) is a great way to layer plenty of protein and fibre into one meal. I like a mix of quinoa and buckwheat, which have around 7–9g protein per 100g, in place of white rice.

If you add nuts and seeds on top (a tablespoon will have around 2–4g protein), they add another layer of crunch as well as protein. I like to toast mine with a little tamari or soy sauce and some spices in the oven to make a readymade topper for salads, soups and stews. Dukkah is also great for this.

Oats also count as a whole grain and source of protein (10.9g per 100g). That means you can get a protein fix first thing with overnight oats, layered with berries for fibre and nuts for crunch and more protein.

Doing your bit for yourself and the planet

The bottom line is, swapping even a small amount of animal protein for plant protein on the regular can increase your chances of healthy aging, external.

Plus, plant proteins are more environmentally efficient, external, using less land and water and producing fewer emissions.

So, try swapping to one or two plant-based meals a week not only to help protect your own long-term health – but the planet's, too.

Interview by Laura Rowe

https://www.bbc.co.uk/food/articles/c86v7y0lygvo