Tesco is launching a new own-brand vegan range

From walesonline.co.uk

It includes ready meals, pizzas and more

Tesco is launching a new vegan range of ready meals.
Tesco Plant Chef includes meat-free balls, doughy mushroom pizzas and lasagne for fuss free plant-based meals.
They are ideal for vegans and for people who want to cut down their meat consumption.

The new range is available to buy in stores now, with additional lines to go on sale from Monday, October 14.
As well as this, Tesco is also expanding its Wicked Kitchen vegan range.
Shoppers can now buy BBQ infused smoky swede steaks and a sticky toffee pudding made with dates, banana, coconut and ginger.

The Plant Chef range in full:

• Tesco Plant Chef 12 Meat-Free balls 336g, £2
• Tesco Plant Chef Battered Fish-Free Fillets 200g, £3
• Tesco Plant Chef Southern Fried Fillets 200g, £2.50
• Tesco Plant Chef Breaded Goujons 200g, £2.00
• Tesco Plant Chef Bangers & Mash 425g, £2.50
• Tesco Plant Chef Triple Layer Lasagne 450g, £2.50
• Tesco Plant Chef Butternut Cauli Mac 450g, £2.50
• Tesco Plant Chef Mashed Potato 400g, £1.35
• Tesco Plant Chef Margherita Pizza 239g, £2.50
• Tesco Plant Chef Mushroom Cottage Pie 450g, £2.50
• Tesco Plant Chef Roast Cauli Masala 375g, £2.50
• Tesco Plant Chef Triple Bean Chilli 400g, £2.50
• Tesco Plant Chef Mushroom Spag Bol 450g, £2.50
• Tesco Plant Chef BBQ Jackbake 450g, £2.50
• Tesco Plant Chef Spicy Edamame Noodles 380g, £2.50
• Tesco Plant Chef Mushroom Pizza 255g, £2.50
• Tesco Plant Chef Spicy Veg & Rice 375g, £2.50
• Tesco Plant Chef Teriyaki Noodles 375g, £2.50
• Tesco Plant Chef Thai Green Curry 375g, £2.50
• Tesco Plant Chef Mushroom Stroganoff 400g, £2.50
• Tesco Plant Chef Coleslaw 250g, 79p

https://www.walesonline.co.uk/whats-on/food-drink-news/tesco-launching-new-brand-vegan-16994287

Vegans rejoice, you can once again drink steins and eat bratwurst in October

From metro.co.uk

Oktoberfest is already in full swing in Germany, but vegans in the UK will need to wait until next month to enjoy (meat-free) bratwurst and vegan steins. The festival known as Vegtoberfest – which claims to be the UK’s first-ever vegan Oktoberfest – will return for its second round on 12 and 19 October at Fest in Camden.

There is plenty on the agenda. On the drinks side, you can enjoy Bavarian beers like Spaten and Lowenbrau or sample local vegan craft ales, as well as vegan vine, mulled wine (it’s a bit early, we know, but go with the flow) and cocktails. The food will be served up by the street food chefs from Rudy’s Dirty Vegan Diner, with a menu that includes vegan Bavarian Wiesswurst, Bratwurst and Bockwurst with the usual trimmings – sauerkraut and mustard, most likely. You can also stuff your face with the Dirty Burger, topped with ‘baycon’ or kartoffelpuffer (German potato pancakes). Fest’s own restaurant, Birdcage, will even transform into a vegan diner for the day, serving up stone-baked pizza, loaded fries, pretzels and ice cream.

                                               It’s all vegan (Picture: Vegtoberfest.co.uk)

No Oktoberfest is complete without entertainment. The main room of the venue will be decorated into a festival-themed beer hall, where guests can listen to live music by Old Dirty Brasstards and Brasstermind, as well as watch shows by Lolo Brow – a ‘female drag queen sideshow nut’ – who will perform on 12 October. The following Saturday, cabaret, comedy and magic star Dee Riley will take the stage.

Tickets start from £10, and last year’s shows were sold out, so if you want one you best hurry. If the weather allows, there’s also the option of swinging by Wonderfest Rooftop, for a beer and sunset view of Camden Stables Market.

https://metro.co.uk/2019/09/27/vegans-rejoice-can-drink-steins-eat-bratwurst-october-10817546/

Are oysters vegan?

From theguardian.com

Oysters are animals, so the answer’s simple, right? Apparently not. Welcome to the moral maze of bivalves and eating things with faces ...

I’ve read that it’s OK to eat oysters if you are vegan. Can this really be true?
Elia, Ham, Surrey

Is that a trick question, Elia, or are you just having a laugh? Something tells me I’m bound to get into all sorts of bother for even dipping my toes into these particular waters, so here goes nothing.
At face value, the answer would appear to be an open-and-shut case (#sorrynotsorry). Oysters are bivalves, and as such are clearly much more closely related to the likes of clams than to any plant matter, so they’re animals, right? And The Vegan Society defines a vegan as a person who avoids “all animal foods such as meat (including fish, shellfish and insects), dairy, eggs and honey – as well as avoiding animal-derived materials, products tested on animals and places that use animals for entertainment”, which surely rules out oysters full stop. “Veganism is about rejecting the notion that animals are food or products, therefore we don’t view oysters as something to eat,” a Society spokeswoman confirms. Phew, I’ve no idea why I was worried now. This culinary agony-aunting lark is easy: 130 words in, and I’ve already earned my corn. I’m off to the pub …

Er, not so fast, sunshine, because this is where those waters get murky. You see, there is a school of thought that argues the exact opposite, even though that may seem a wildly have-cake-and-eat-it opinion. Far from it, says chef Alexis Gauthier, of Gauthier in Soho, one of the UK’s top vegan-friendly fine dining haunts, complete with a £70 nine-course vegan tasting menu. Gauthier is himself vegan, yet as far as he’s concerned, it’s fine to eat oysters. “You what?” you may well ask, but let’s hear the man out.

    ‘There is a case for saying osyters are less sentient even than trees,’ argues chef Jackson Boxer.                                                         Photograph: Lizzie Mayson/The Guardian

Gauthier takes an “eat nothing with a face” approach to veganism. “For me, a vegan diet is fundamentally about compassion,” he explains, “and, as current research confirms, oysters are non-sentient beings with no brain or advanced central nervous system, so they’re unable to feel pain. That’s why I’m happy to eat them.” He accepts this view isn’t shared by all, which is why oysters don’t feature on his vegan menus. “There are plenty of other ingredients to choose from.”

Gauthier is not a lone voice, either. It turns out the “Are oysters vegan?” debate has been going on for decades, and while the naysayers are in a clear majority for obvious reasons, there are a surprising number of advocates out there. Chef/restaurateur Jackson Boxer of Brunswick House and Orasay in London is among them: “I’d never dream of foisting oysters on anyone who doesn’t want to eat them for whatever reason, ethical or otherwise,” he says, “but there is a case for saying they’re less sentient even than trees. Unlike most farming, oysters have a demonstrably beneficial impact on the environment around them, too – they filter and purify the water, which in turn encourages secondary ecosystems.”

You might think Boxer would say that, wouldn’t he, considering he’s not a vegan and everything, but this column’s far too cowardly to start pointing fingers at anyone about dietary purity one way or the other – after all, what we choose to put in our mouths is entirely up to each of us as individuals. As the bioethicist and philosopher Peter Singer put it in 2009: “It’s hard to imagine [oysters] can feel pain. But if you have doubts about it, don’t eat them.” And vice versa, presumably.

So, clear as mud then. I now need a lie-down, rather than a pub. Thanks, Elia, I hope you’re pleased with yourself.

https://www.theguardian.com/food/2019/sep/27/are-oysters-vegan-kitchen-aide

The Vegan Economy

From washingtonpost.com/business

Veganism is on the rise. The phenomenon has spawned a burgeoning industry in alternatives to animal-derived products that’s already worth billions of dollars. It includes non-dairy milk and cheese, imitation beef, chicken, fish and pork, and leather made from pineapple leaves or apple peel. A sizzling initial public offering by meat substitute maker Beyond Meat Inc. underscored optimism about a new “vegan economy.” The promise is rooted not just in consumers who choose to cut out meat and dairy for ethical reasons but also from the growing ranks of non-vegans concerned about their health — and that of the planet.

The Situation

Many meat eaters are cutting back on burgers, steaks and sausages, or say they’re trying. A U.S. survey found 31% of respondents labelled themselves “flexitarians” — people who regularly substitute other foods for meat. In other polls, one-third of Britons said they had scaled back or stopped meat purchases, while half of Australians reported eating less red meat. The change is happening even as global meat consumption rises, including in the U.S. and developing countries such as China with traditionally plant-heavy diets. It’s especially marked among younger people and has led to soaring demand for a new category of products with taste and texture similar to meat, milk and cheese. There’s the Beyond Burger and the Impossible Burger, vegan parmesan or ricotta, and milk alternatives derived from nuts, oats, rice and soy, to name a few. The fervour for Impossible Burgers (now on Burger King menus) and the oat milk drink Oatly led to shortages of both across the U.S. in 2019.

While early funders included Microsoft Corp. co-founder Bill Gates, regular investors are now getting a taste: Beyond Meat’s shares surged 600% in the three months after its IPO in May 2019. Barclays Plc expects the meat-alternative industry to grow to $140 billion in the next decade, or 10% of the global meat market. More U.S. consumers are also shunning leather footwear and car interiors. 

The Background

In 1944, an Englishman named Donald Watson coined a term for vegetarians who shun dairy when he co-founded the Vegan Society. While the number of vegans has jumped in the past few years, they still represent a small minority; some 6% of Americans described themselves as vegan in 2017, up from 1% just three years earlier, according to research firm GlobalData. One survey found that concern for animal welfare was a key driver for reducing meat intake among Britons, while personal health ranks among the most often cited reasons in many countries. Numerous studies point to the benefits of a flexitarian or plant-based diet, including reduced risk of heart disease and some cancers.

Concern for the planet is an increasingly strong motivation. Avoiding meat and dairy is one of the most effective ways to reduce one’s environmental impact, according to the author of a 2018 study in Science magazine. That’s because livestock farming produces an estimated 14.5% of the world’s greenhouse gas emissions that stoke global warming. Rearing farm animals is also a massive contributor to deforestation, which curtails the Earth’s ability to absorb carbon dioxide. 

The Argument

Nutritionists question the health credentials of some processed meat alternatives, noting their high sodium and calorie counts. The environmental group Friends of the Earth has warned that genetically engineered ingredients — such as the iron-rich molecule heme that makes Impossible Burgers taste meaty — require more rigorous testing to determine their safety. There’s also concern that much of the industry’s innovation is coming from Silicon Valley start-ups backed by venture capitalists whose focus on maximizing consumption might override public safety worries. Bullish signs for the future of the vegan economy include the huge investments in plant-based foods by traditional meat and dairy companies. Surveys highlight a key breakthrough since the days when bland-sounding vegan fare was consigned to natural-food stores: Half the consumers in one U.S. survey said the main reason they choose plant-based foods is the taste.

Advocates for meat replacement argue that like it or not, humans will have to radically change their diets to avert climate change. They cite research such as a paper in the journal Nature estimating that meat consumption in Western nations must fall by 90% to keep global temperatures under control. They note that the pressure on food systems is exacerbated by forecasts that there will be 2 billion more mouths to feed within three decades.

To contact the authors of this QuickTake: Lydia Mulvany in Chicago at lmulvany2@bloomberg.netDeena Shanker in New York at dshanker@bloomberg.net

To contact the editor responsible for this QuickTake: Grant Clark at gclark@bloomberg.net, Anne Riley Moffat

https://www.washingtonpost.com/business/the-vegan-economy/2019/09/24/dfd8a980-ded0-11e9-be7f-4cc85017c36f_story.html

Vegan college menus on the rise as students return to university

From theguardian.com/lifeandstyle

Record numbers of college canteens are going meat-free

University campuses across the country are cutting meat from their canteen and cafe menus under pressure from growing numbers of vegan students and staff.
This year, more university cafeterias than ever are being replaced by exclusively vegan and vegetarian canteens, according to the university caterers’ organisation Tuco, while vegan organisations are reporting big increases in the numbers of activists pushing for meat-free food on campus.

“The majority of universities are now working towards dedicated vegetarian and vegan food outlets, and they’re all working on initiatives centred on plant-based cuisine, whether that be on hospitality menus to deliver catering or the offering to the students,” said Mike Haslin, Tuco’s chief executive.
The organisation describes veganism and conscientious consuming as “a mega-trend” among staff and students and estimates the amount of vegan students has more than quadrupled this year to a five-year high.

        Students are becoming more aware of the effects their lifestyle decisions have on the world.                                                                             Photograph: Alamy

In some university canteens, red meat is already banned and the first university to do this, Cambridge, said this month that the decision it took three years ago – which applies to its campus cafes and hospitality events, but not university colleges – has had proven positive results for the environment.
It claims it has reduced its carbon emissions by 33% per kilogram of food purchased, after dropping red meat and “unsustainable” fish from its menus. “This has involved making sacrifices, but it has been absolutely the right thing to do,” said Nick White, head of catering.

This academic year Goldsmiths, University of London, will stop serving beef products and bottled water in its food outlets. “Our students and staff know that their lifestyle decisions have an impact on the world around them. We want to support these choices,” said Vanessa Gouws, head of commercial services. “Our ambition is for the university to be carbon neutral by 2025.”
Others, such as Leeds, are making plant-based food options available at all of their refectory counters for the first time.

Tony Williams, a 27-year-old campus rep for the animal rights organisation Peta at Sheffield university, said many of the students he meets are interested in trying vegan food: “I think, because you’re in that learning environment already, you are more open and curious.”

He works part-time in the university’s vegetarian cafe while studying for his degree in law and criminology. “I’ve seen first-hand just how many students are demanding vegan products. Just yesterday we sold out of vegan pies within the first hour of opening. And most university cafes, instead of just having one vegan option, will have three or four now.”

To whet the appetites of the vegan-curious, the organisations that promote meat-free living will be giving out food to students over the next few weeks. The Vegetarian Society is planning to send thousands of vegetarian and vegan food parcels to universities for Freshers’ Week. Record numbers of campus reps appointed by Peta will be distributing free vegan milk, yoghurt, cheese and tofu “meat” to students. The number of these reps has more than tripled over the past two years, the organisation says.

     Vegetarian food will be heavily promoted at freshers weeks. Photograph: Nina Firsova/Alamy

Last year, the most comprehensive study ever carried out on farming and climate change found that avoiding meat and dairy is the single biggest way to reduce your environmental impact on the planet. “With growing concerns around animal rights and climate change, young people are really starting to act upon these issues,” said Dominika Piasecka, spokeswoman for The Vegan Society.

Emma Heiling, 20, a former president of The Vegan Society at Cambridge, said some colleges have recently introduced “Veggie Mondays”, where all the meals are either vegetarian or vegan. She said her survey showed 70% of students and staff who responded liked that.

https://www.theguardian.com/lifeandstyle/2019/sep/22/vegan-college-menus-on-rise-as-students-return-to-universitys

Vegan sausage which ‘sizzles and satisfies’ like pork version to launch in Tesco

From independent.co.uk

'We believe that the difference between a real sausage and Beyond Sausage is indistinguishable'

A vegan sausage that is as "sizzling and delicious" as a pork version is due to launch in Tesco this month.
The "Beyond Sausage", devised by plant-based food manufacturer Beyond Meat, is made from pea protein, fava beans and rice.

While a variety of vegan sausages are already available on the market – such as Quorn vegan Cumberland sausages and Heck vegan sausages – Beyond Meat claims Beyond Sausage is the first plant-based sausage product to deliver "the juicy, sizzling and delicious satisfaction of a pork sausage".

"This has taken years to develop and we believe that the difference between a real sausage and Beyond Sausage is indistinguishable," Ethan Brown, CEO and co-founder of the company, told The Guardian.

The sausages are also made with beetroot, which gives the product its "meaty colour", and coconut oil for added flavour.

                                                          Beyond Sausage (Beyond Meat)

The sausages will go on sale in 458 branches of Tesco on Thursday 26 September, costing £4.95 for two packs.

Beyond Sausage will also be stocked by Neat Burger, the vegan burger chain recently launched by Formula One driver Lewis Hamilton.
Neat Burger opened its first site in London earlier this month, with plans to open 14 franchises across Europe, the US and the Middle East over the next couple of years.

Beyond Sausage was first launched in the US in December 2018, before also becoming available to consumers in Canada.

https://www.independent.co.uk/life-style/food-and-drink/vegan-sausage-plant-based-beyond-meat-tesco-lewis-hamilton-a9110121.html

Companies Are Going Vegan – and Making Big Bucks Out Of It

From livekindly.co

Companies tapping into the vegan movement are reaping the rewards. Businesses that launch plant-based products experience a surge in sales and profit.

Companies tapping into the vegan movement are reaping the rewards. Businesses that launch plant-based products experience a surge in sales, something The Guardian calls the “vegan halo” effect.

When Greggs, the UK’s largest bakery chain, launched its iconic vegan sausage roll earlier this year, it quickly sold out across the country. “We thought it might only last a few weeks. But it was selling out within minutes of arriving in the shops,” Greggs’ CEO Roger Whiteside said to The Guardian. The snack — which features Quorn meat and 96 layers of vegan puff pastry — was credited for the 14.1 percent sales increase witnessed by the bakery chain, compared to the 2.9 percent recorded last year. Greggs has since seen its profits jump up more than 50 percent.

                                  Companies that add vegan options experience a rise in sales.

The vegan sausage roll could be part of the reason Greggs recently topped £1 billion in sales for the first time ever. The chain is eager to keep the momentum; it just announced that it was working on vegan versions of its other popular products.

Other eateries in the UK are keen to cater to the growing number of people choosing vegan food.

Fast-casual chain Leon, which has a focus on plant-based food, reported a 24.5 percent rise in sales last year. The chain has since increased its vegan and vegetarian options; its menu is now 64 percent meat-free and 55 percent all-vegan. The Love burger, which comes with a plant-based meat patty and dairy-free cheese, is the chain’s third-most-popular item.

Many businesses say that vegan food is overtaking its meat-based counterpart.

When fried chicken giant KFC added its first vegan burger option in the UK, it sold out in four days. The meat-free sandwich, called the Imposter Burger, sold 500 percent more than the average new product.

Papa John’s UK said its vegan hotdog pizza outsold the meat-based version during the first three weeks of its launch. British Pizza Hut restaurants introduced a vegan BBQ jackfruit pizza in January, complete with Violife dairy-free cheese. The dish more than doubled sales expectations.

Popularity of Vegan Food Outside of the UK

The trend can be seen outside of the UK, too. This year, U.S. locations of Burger King introduced the Impossible Whopper, which features plant-based meat produced by Impossible Foods.
The fast-food chain reported a sales rise of 28 percent in April, the same month the Impossible Whopper joined the Burger King menu. This is 26 percent higher than the sales rise experienced by McDonald’s, which has not yet added a vegan burger option in the U.S., besides in its headquarters.
Burger King also said the number of unique customers dining at its restaurants increased by 15 percent in April.

When Hungry Jack’s — the Australian franchise of the Burger King Corporation — launched its Vegan Cheeseburger in 2018, it reported a 50 percent increase in meat-free food sales.

                      Fashion companies are updating their lines to be more vegan-friendly.

The Wider Vegan Movement

The pattern isn’t exclusive to the food sector; the fashion industry is also leaning away from animal products. British fashion retailer Topshop launched its first vegan shoe range in April. The cruelty-free leather shoes, which are handmade in Spain, are approved by People for the Ethical Treatment of Animals (PETA), the largest animal rights organization in the world.

Fellow fashion retailer New Look added nearly 500 vegan shoes and bags to its collection in August. The vegan range is New Look’s first and it’s registered with the Vegan Society. The retail chain has also committed to reducing its use of animal-based materials, even saying that it will consider ditching leather altogether in the future.

English footwear and clothing brand Dr Martens offers vegan versions of its popular boot. The cruelty-free option has helped the company almost triple its revenues from £160m in 2013 to £454m in 2019, the Guardian said. Dr Martens CEO Kenny Wilson told the publication that its vegan range is growing at “multiple hundreds of percent.”

Companies that don’t partake in the surging vegan movement suffer. The Guardian highlighted data from Cardlytics, which monitors purchases from 1.5 million bank accounts in the UK. It found that while the fast-food sector has historically shown growth, food chains focused on meat-based burgers and fried chicken have experienced sales declines.

https://www.livekindly.co/companies-going-vegan-making-big-bucks/

How clean label could bolster the vegan market

From newfoodmagazine.com

With the increasing popularity of both the clean label and vegan movement, can the two trends align to satisfy the modern consumer?

The demand for vegan foods continues to rise at unprecedented rates along with another trend: clean eating. Many consumers are not only concerned with eating plant-based foods, but they also want simple, whole foods that are free from artificial ingredients and additives.
Most natural vegan foods, like fresh fruits and vegetables, beans, nuts and grains, fall into this clean-eating category, but some processed vegan foods still contain additives and ingredients that many consumers would like to avoid.

Consumers are also shifting their preferences towards food products and companies that are socially and environmentally responsible, tying into the clean eating trend. And while vegan food is naturally better for the environment than red meat and other animal products, highly processed vegan foods do use up more resources than fresh, whole foods.

The current demand for more clean eating has driven food companies to reformulate processed foods, reducing their ingredients lists by sometimes as much as half, finding more environmentally-friendly packaging and other measures that make products more appealing to informed and concerned consumers.

The push for clean labels

Due to consumers having a greater focus on ingredients and reading labels, there is a push for easy-to-read labels that can show how healthy a product is, at a glance. In Europe, several groups are pushing for mandatory, easy-to-read, universal labels on all food products, making it even easier for consumers to make informed, healthier decisions. The proposed labels would show a simple and colourful scale from A to E, with A signifying a healthier food choice, and E a less-healthy option.

The proposed European label does have some drawbacks though. Because the health factor of each food is reduced to simple metrics, some foods containing healthy fats like olive oil, for example, receive a lower ranking than they should, while highly processed foods can tweak ingredients to get a higher score through various additives.

But consumers are not only concerned with nutrition metrics today. A label is needed that would highlight foods that are simple and wholesome, free from certain additives and artificial ingredients. Sometimes listing what is not in a food product is just as important as listing what is in it. Depending on the individual diet and preferences of the consumer, they may be looking to avoid sugar, salt, corn, GMOs, artificial flavours and colours, preservatives, gluten, or common allergens like soy, dairy and nuts.

While it would be almost impossible for one label to please every dietary preference, a universal labelling system would enable consumers to make quicker decisions and highlight certain health factors in foods.
For example, similar to the way that many whole vegan foods are considered ‘clean’, a Kosher diet generally aligns with clean eating. The word Kosher itself means ‘pure’ or ‘proper’ and signifies a diet free from many ingredients that are considered unclean.

Currently, many foods are already clearly labelled as certified Kosher, making it easier to follow this diet. The clean eating movement could use a tried-and-true labelling system like this as a successful example of food labelling and consumer preferences.

Clean labels as a growth opportunity

For food companies, the movement toward clean labels can be seen as a marketing opportunity. Consumers will be seeking out foods that fit in with a healthy, whole-foods diet with fewer ingredients. Clean labels will clearly advertise the healthiest foods, making them more visible to consumers. Foods that are already on the healthy, clean-eating side will clearly benefit from the labelling.

Highly processed foods could be challenged by the new labelling system, but this could be the push those manufacturers need to respond to consumer demand and adjust ingredients in their products. Finding better ingredients without compromising taste and quality will give a better clean label score and keep consumers happy.

          Could the clean label movement have a positive impact on the vegan market?

One area that could really see success with this is the vegan foods industry. Vegan foods are generally healthier than meats and other animal products, and a labelling system will make this even more apparent. However, many vegan products like meat alternatives and cheese alternatives are highly processed and contain too many ingredients for the clean-eating crowd.

Therefore, with the current consumer demand and universal clean labels, processed vegan foods could be challenged to be better than ever. There is already a strong movement in this direction, and clean labels could push it even further.

As food companies respond to the clean label trend, it will be easier than ever for consumers to see that many vegan foods are naturally much healthier than their animal-product counterparts. Additionally, this trend should push other processed vegan food products to improve their formulas to find ingredients that are even healthier, aligning more with a clean-eating lifestyle.

https://www.newfoodmagazine.com/article/93820/clean-labels-bolster-vegan-market/

Ireland Gets Its First Vegan Grocery Store

From vegnews.com

Residents of Ireland’s capital city Dublin can now head to Veganic for all their vegan needs

Ireland’s first and only all-vegan grocery store recently opened in Dublin. Veganic was created by a group of people who identify as “organic enthusiasts, vegans, flexitarians, zero waste practitioners, and omnivores” with the aim to help customers eat in a more sustainable and healthy way. The store offers a variety of products such as non-dairy milk, cheese, and yogurt; vegan meats such as chicken and ground beef; organic cosmetics; and cleaning products—all of which are not only vegan but organic, too.

Veganic also offers basic pantry staples, a full produce section, and a zero-waste bulk section with items such as pasta and dried beans. In recent years, dedicated vegan grocery stores have been popping up around the world, including in states such as Ohio, North Carolina, and Pennsylvania. Earlier this year, Easter Greens opened in Edinburgh, Scotland, and Green Taste Vegan Goods opened in San Francisco, CA.

https://vegnews.com/2019/9/ireland-gets-its-first-vegan-grocery-store

New vegan ‘salmon’ sushi tastes just like the real thing

From standard.co.uk/lifestyle

IMA’s new range of vegan sushi is available at Selfridges from today

With a growing number of the population adhering to a plant-based diet - 3.5 million, according to a 2018 survey - vegan options are becoming increasingly necessary.
Today, a ‘first of its kind’ vegan ‘salmon’ sushi has launched at Selfridges which looks – and tastes – almost identical to real salmon.

The new range, which also includes vegan ‘duck’, ‘crab’ and ‘tuna’, is by family run plant-based brand IMA.

Launching at Selfridge’s Foodhall in London today, the realistic vegan salmon was created by liquefying the Asian plant Konjac into a naturally orange-coloured gel which the team at IMA then layered with a coconut get to get the appearance of sliced salmon.

                                                                       (Selfridges/IMA)

After sampling the vegan salmon sushi, we can safely say that while the taste is different and more muted to that of real salmon, the texture is identical and the overall result is delicious.
IMA’s sushi retails at £6.99 for a pack of eight slices, and other flavours include hoisin ‘duck’, tofu firecracker and black California roll with ‘crab’ as well as a ‘tuna’ sushi burrito.

The brand decided to create vegan alternatives to meat and fish in a bid to tackle over fishing and plastic pollution. Figures show that 640,000 tonnes of ‘ghost gear’ (abandoned fishing equipment) enters the sea each year making up 46 per cent of plastic ocean waste.
Furthering its sustainability efforts IMA vegan sushi products are packed in 100 per cent biodegradable packaging.

https://www.standard.co.uk/lifestyle/foodanddrink/vegan-salmon-sushi-a4236126.html

Vegan 'Gouda' cheese toastie made from potatoes and coconut hits UK coffee shops

From mirror.co.uk

A cheese toastie that contains no cheese at all is coming to UK coffee shop chain EAT - and it sounds pretty tasty

When asked what they miss most about being vegan, most people usually reply with either bacon or cheese.
So to help cater for their cheesy needs - by without delving into the dairy - EAT coffee chains have just started selling a completely vegan 'Gouda' toastie.
Made using mushrooms, caramelized onions and garlic mayonnaise on a multi-seed bloomer, it's then topped with a layer of vegan smoked ‘Gouda’ cheese that melts when toasted in store.
But rather than cramming the fake cheese full of soya, it's instead made out of none other than coconut and potatoes to give it the same creaminess as normal cheese.

                                          The cheese is made from coconut oil and potatoes

Setting you back £3.99, the completely vegan mushroom melt is joined by another new - but this time meaty - counterpart: The American Melt.
Very different to its vegan sibling, the American Melt contains smoked ham, Emmental cheese, sliced gherkins & American mustard all in a multi-seed bloomer, for £4.25.

Both new additions are part of the brand's autumn menu, which is available from today across all stores in the UK.

https://www.mirror.co.uk/money/vegan-gouda-cheese-toastie-made-20027227

Best vegan and vegetarian food tours in European cities

From theguardian.com/travel

Plant-based tours are springing up in cities where meaty cuisine traditionally rules – and these choices also explore some of Europe’s coolest urban districts

Rome and Florence

“Anything you can do I can do vegan,” says Vegan Food Tours, which runs jaunts through Rome’s Monti, one of the city’s oldest neighbourhoods (three hours, €67 adult, €29 child). While exploring the area, known for its gourmet street food and bohemian bars, travellers get to sample antipasti, fresh pasta, pizza and dairy-free gelato.
In Tuscany, Fantastic Florence includes a veggie or vegan feast in the historic San Lorenzo neighbourhood (€65 an hour for up to eight people). The suggested tour (which can be customised) starts the day with an espresso, and heads to Mercato Centrale di San Lorenzo to sample balsamic vinegars, truffles, bread, pasta and regional soup. To finish, there’s a vegan-certified wine and chocolate tasting.

            Bella verdura … a greengrocer in central Florence. Photograph: TerryJ/Getty Images

Barcelona and Madrid

                                                         Vega vegan restaurant, Madrid

In the Spanish capital, Madrid Vegan Travel’s tour includes plant-based tapas with craft beer and tinto de verano (red wine with lemon soda) in the Malasaña district, an area known for experimental eateries (three hours,€68/€38). Or there’s a heritage tour with a vegan lunch in the historic city of Toledo, 45 miles south of Madrid (seven hours, from €89).The team behind BeBike Tours in Barcelona can arrange tailor-made tours by electric bike with vegan guides, with stops at raw cafes, and a vegan cheesemongers (email for details and prices). Alternatively, the Gastronomic Segway Tour from sister company Barcelona Segway Tour takes in nine tapas dishes – with meat-free, dairy-free and gluten-free options – on a three-hour tasting route (from €83pp).

London and Brighton

London was voted best city in the world for vegans last year by Happy Cow, which ranks places by the number of vegan restaurants and “overall vegan-friendliness”. For a quintessential London experience, B Bakery's vegan afternoon tea is served on a vintage Routemaster that heads to classic sights while travellers sip tea and nibble plant-based tarts and sandwiches (1½ hours, £45pp).
Brighton has also long been veggie-friendly, and is one of the locations for VegFest food festival in March. Sussex Food Tours’ vegetarian tour of Brighton includes award-winning restaurants, and encourages carnivores to join too, claiming that it will be “a plant taste experience that will change your life” (three hours, £59pp).

Berlin

Berlin also has a wealth of meat-free dining and shopping options, coming in second on Happy Cow’s list of vegan-friendly cities. Fork & Walk's vegan walking tour (3½ hours, from €44pp) explores Berlin's Prenzlauer Berg and Kreuzberg areas, passing the Stolpersteine “stumbling stones” Holocaust monument, vintage photo booths, 1980s squatting sites and street art. Vegan treats along the way include doughnuts, dumplings, raw cakes, street food and several pilsner beers – which have been vegan-friendly since the 1500s. Bite Berlin delves into the city’s history through its diverse food culture, exploring neighbourhoods from Hackescher market square to the Neukölln area, including currywurst and Turkish cuisine (pictured), which has been a popular budget choice in Berlin since just after the second world war (three hours, €50).

Amsterdam

Vegan Food Tours’ Amsterdam adventure begins close to Vondelpark, and heads into the city’s design-conscious Oud-West neighbourhood (three hours €79/€35). Travellers can sample vegan versions of Dutch bitterballen (meat balls), raw ice-cream, vegan junk food and weed burgers (made from seaweed). For a tour of the city by water, the Boat Boys run canal cruises on a 1920s saloon boat. The vessel has an open deck for sunny days, passes landmarks including Anne Frank’s house, and includes a vegan cheese platter and unlimited wine and beer, or vegan prosecco and champagne on request (1½ hours, from €25pp, up to 12 people).

Paris

Vegan Food Tours in France (same name, different company) has a choice of routes in three cities. The company says most of its guests are omnivores or flexitarians, although the tours are all 100% plant-based. This doesn’t mean missing out on French classics though – vegan cheese, pâté (and wine on request) are served alongside contemporary health food and traditional market fare.

                    Vegan African food in a Paris cafe. Photograph: Katya Palladina/Alamy

In Paris, tours take in urban street art in Belleville, or an eclectic mix of old and new in the 10th arrondissement – the city’s most veggie-friendly district. Outside the capital, historical tours take travellers to vegan gems in Lyon and Bordeaux. Each comes with four vegan stops over a four-hour tour, with breakfast, lunch in two parts and dessert (from €55).

Prague

Prague has seen an increase in meat-free restaurants in recent years, from a vegan doughnut shop to socially conscious veggie cafes employing homeless and disadvantaged people. I Like Veggie runs tours of the historic centre, exploring the new healthy gastronomy that is gathering force in the Czech capital, as an alternative to the country’s traditional meat-oriented dishes. There are four stops – including a raved-about raw cake – and sightseeing stops at the famous Astronomical Clock, the Old Town Square and Municipal House (four hours, €80) of Prague’s historic centre.

Stockholm

According to a study last year, 30% of Swedes say they are eating more plant-based foods in a bid to help save the environment. For a taste of that Scandi spirit, Stockholm Food Tours’ vegetarian walk explores the southern district of Sodermalm, a favourite with locals for its creative vibe and innovative restaurants.

                                                     Kalf & Hansen restaurant, Stockholm

The four-hour tour (£77pp) mixes neighbourhood delis, high-end and health food restaurants – including a vegan buffet with panoramic city views – and also caters for raw food diets.

Budapest

                                          Budapest Great Market Hall. Photograph: Alamy

Hungarian cuisine is traditionally meat-heavy, but it now has plenty of options for hungry vegan travellers. Budapest 101 offers private, tailor-made tours with a local hosts (four hours, from €46pp for up to six), exploring Hungarian history and culture while tasting the city’s best veggie and vegan food, from traditional pickles to cakes, coffee and wine. Stops include markets, confectioners and health food shops for gooey, fried vegan cheese and traditional krumplis tészta (potato pasta and paprika).

Lisbon

Also by Vegan Food Tours and new for this year is a journey around the pretty bakeries and squares of Lisbon’s Baixa district (pictured) – the city’s historic heart famous for its neoclassical architecture – for dairy-free pastries, “steak” sandwiches made with seitan and vegan cheese, and local vegan wine (three hours, from €59/€19pp). For traditional Portuguese food (adapted to be meat- and dairy-free) in a rural setting, take a trip to an organic farm in Sintra west of Lisbon. A farm tour is followed by a cooking class using seasonal ingredients – participants can then eat their creations at a table with a sea view (€40pp).

Athens

Courgette fritters with tzakiki, slabs of feta, stuffed vine leaves and spinach pie… Vegetarians are unlikely to go hungry in Greece. But vegans can get their fill too – and the Secret Vegan Tour in Athens comes with a warning to bring an empty stomach. The two-hour-15-min tour includes vegan tacos, gyros souvlaki, Greek salad (pictured) and waffles with ice-cream, plus booze (€55). The company, Vegan Tour Athens, also runs a Beach Vegan Tour, heading out to two lesser-known beaches close to the city, with lunch at an award-winning restaurant, including vegan cheese tasting and raw food desserts (six hours, €109pp). Owner Frank is also the organiser of the Vegan Life Festival in Greece, with a bill of talks, exhibitions and parties (next on in Crete, 5-6 Oct 2019).

https://www.theguardian.com/travel/2019/sep/08/best-vegan-vegetarian-food-tours-europe-cities-london-berlin-amsterdam

Everything you need to know about the vegan diet

From news.com.au

Australians are more interested in vegan living than any other nation.

Data from search engine Google reveals Australians have a huge appetite for the next level take on a vegetarian diet, searching for the word “vegan” more than anywhere else in the world at the start of 2019.

While vegos don’t eat meat, vegans add animal products, such as milk and eggs. to their no-go list. They also would not wear or use something made from an animal by-product, such as leather jackets and shoes.

What is a vegan diet? Here’s everything you need to know. Picture: istockSource:istock

But while veganism has been getting a lot of attention recently, it has actually been around for a very long time. Well, since at least 1944 when a British man named Donald Watson announced that because vegetarians ate dairy and eggs, he was going to create a new term called “vegan”, to describe people who did not, a report by Time magazine states.

WHY IS VEGANISM TRENDING RIGHT NOW?
Social media has a created an awareness of the diet and lifestyle, putting pressure on people to live differently to how we have in the past, leading Australian nutritionist Michele Chevalley Hedge told news.com.au
The author of Eat, Drink & Still Shrink added that people are becoming more aware of how they feed themselves, which is why people are choosing a different path to traditional dietary plans.
“True ethical vegans and vegetarians are doing it because they think they’re helping save the planet by eating less meat and less harm to soil and animals,” she said. “It’s altruistic and I think that’s admirable but you still need nutrient dense food. Many vegans actually live on junk food.”

WHAT CAN A VEGAN EAT?

Vegans mostly eat a range of “natural” products, such as fruits and vegetables, as well as legumes like lentils, beans and chickpeas, according to Mrs Chevalley Hedge. Seeds and nuts are often found in vegan diets as they provide “nutrient density and good quality fats” as well as soy and fermented products and different seaweeds.
Michele added that vegans also eat a variety of grains and seeds such as quinoa, brown rice, and oats, explaining they get most of their protein component from legumes and greens.

WHAT CAN’T A VEGAN EAT?

Vegans don’t eat any meat, including seafood. They also can’t have animal products, such as eggs, milk or cheese. Ingredients derived from animals are also missed out by those living a vegan lifestyle such as certain E numbers and natural flavourings like castoreum, which Healthline explains comes from beaver glands and is used to flavour raspberry tasting lollies and ice-cream.
Other examples include gelatine and some vitamin supplements as many are made with things such as fish oil and sheep wool. Even honey is off the menu Mrs Chevalley Hedge explained, saying that particular food item often “shocks” people when they discover it’s vegan.
It's not just consuming products derived from animals, wearing them is also a definite no-no. Vegans will not wear leather or have a shellac nail treatment, as the shiny glaze that makes the beauty treatment so popular comes from a substance secreted by female lac insects.

As well as meat and fish, vegans don't eat animal products such as eggs, milk and cheese.

Picture: istockSource:istock

CONCERNS WITH THE VEGAN DIET
Mrs Chevalley Hedge told news.com.au a vegan diet can be incredibly varied, but many vegans often fall victim to eating junk food because “it’s cheap and easy to turn to”. There are many treat-type foods in Australia that vegans are able to eat as well as carb-heavy items — both of which aren’t considered healthy in large amounts.
However, her main concern about the vegan diet is the depletion in a vital mood-boosting vitamin found only in meat.
“The biggest concern I have with the vegan diet, and I never discriminate against food groups, is that when people feel energised, full of vitality, this is a signal the diet is working.
“But research on this diet shows it can be low in iron and vitamin B12, which can affect energy levels, leaving vegan followers tired and lethargic.”

Mrs Chevalley Hedge says it’s completely manageable with supplements, but something vegans and people thinking of switching to the diet should be aware of.
“Have blood tests done regularly and can stay on top of it,” she advises.
Fellow nutritionist Susie Burrell has issued the same warning to news.com.au earlier this year, saying vegans need to plan meals to make sure they aren’t missing out on important nutrients.
“Most vegans will require a certain amount of planning each day and targeting core foods such as fortified milks, legumes, nuts and seeds to get the right mix of nutrition every day,” Ms Burrell told news.com.au
The average serve of meat, fish or chicken contains 20-30g of protein compared with a cup of legumes or wholegrains containing 8-15g.

BUSTING VEGAN DIET MYTHS
People will often confuse vegans with people who are gluten free — but that’s a common misconception, Mrs Chevalley Hedge told news.com.au
Vegans can have foods that contain gluten, such as wheat noodles, bread and pasta. Of course, some vegans may also be coeliac or gluten intolerant, ruling it out for those people. But it’s not a compulsory part.
Mrs Chevalley Hedge said she sees many patients who believe being vegan will enhance weight loss.
“I always say this, what’s the best diet for weight loss? It’s the one you’re able to stick to and it becomes a habit,” she said. “The vegan diet doesn’t have a calorie count so you can still overeat. Quite often people who become vegans gain weight, as they eat more carbs and fats than before.

Vegans can eat bread, but many believe they can’t. Picture: istockSource:istock

Another myth is that people believe a vegan diet is automatically healthy, Michel said.
“There are many foods that fall in the ‘occasional treat’ category, for example a Tim Tam biscuit can be vegan. People have this perception that it’s healthy, of course it can be just like any diet — but it’s not exclusively healthy. It is what you make it to be,” she said.
A full list of “accidentally vegan” foods — products that aren’t necessarily designed to be animal product free, but are — that are available in Australia can be found on Peta.

NUTRITIONAL COMPARISONS
According to the Dietitians Association of Australia (DAA), a piece of grilled, beef rump steak with its fat fully trimmed has 31.7g of protein per 100g; chicken breast, baked, lean but with skin is 27.9g of protein/100g; and white snapper brushed with olive oil, grilled is 27g of protein/100g.

What does a vegan have to eat to get the same amount of protein?
• Tofu, hard (may vary depending on brand): 12g protein per 100g. You would need 200g tofu to get 24g protein
• Tempeh: 19g protein per 100g. You would need 150g tempeh to get 27g protein
• Chickpeas, drained: 6.3g protein per 100g. You would need 400g chickpeas to get 25g protein
• Almonds 100g: 38.41g protein per 100g
• Cashews 100g: 29.73g protein per 100g
• Tahini unhulled: 24g protein per 100g — 1 tablespoon is 15g
It is important to note that the above values are approximates and are not a complete list of suitable vegan protein
“Actual intake should vary depending on individual needs and should be recommended by an APD”, a DAA spokesperson said.

BENEFITS AND EFFECTS OF VEGANISM
Vegans say not only is there an environmental benefit to their approach but also health benefits, such as improved gut health, reduced risk of heart disease, type 2 diabetes and cancer.
Dr Ambika Satija, of the Department of Nutrition at the Harvard T.H. Chan School of Public Health, examined the dietary data of about 209,000 adults across two decades.
According to her research, which was published in the Harvard Medical School’s Harvard Health Publishing in 2017, people who followed a healthy plant-based diet had the lowest risk of heart disease, with their bodies also looking a lot leaner.
This included eating whole grains, fruits, vegetables, nuts, legumes and healthy oils.

But those who followed an unhealthy plant-based diet — fruit juices, refined grains, fries and sugar-sweetened beverages — had a substantially higher risk of heart disease.
“While this study didn’t look at which animal foods, especially meat, could have an impact on heart health, other research has shown that, as with plant foods, the type and amount matter most,” Dr Satija said in the report.

https://www.news.com.au/lifestyle/health/diet/everything-you-need-to-know-about-the-vegan-diet/news-story/b683d3362430d66bef42d285bca29505

16 Vegan Dishes That Are Way More Exciting Than Salad

From forbes.com

Plant-based menu items are an important part of a healthy diet, even for people not on vegetarian or vegan diets. However, sometimes it seems like restaurants have little to offer outside of a basic salad. Sometimes though, spots take things up a notch and offer hearty vegan fare that is anything but basic.

Pani Puri

                                           Pani Puri at Night Music in New York City

At Night Music in New York City, Pani Puri is a traditional dish from the Indian subcontinent, consisting of a round, hollow puff of pastry, which guests fill with a cilantro and chili flavoured, spicy water. “Our entire menu at Night Music is vegan and also inspired by the dishes I enjoyed growing up. Pani Puri is a unique dish, a reminder of family celebrations, that I’m so happy made it to the Night Music; small puffs of pastry paired with a mysterious spicy water that are perfect for sharing. Whilst Indian food is inherently vegetarian, our team has perfected the use of plant-based oils to toast spices, sauté vegetables and enhance every flavour on the menu," said Ravi DeRossi, owner of Night Music.

Salt & Pepper Tofu

                                       Salt and Pepper Tofu at Philippe Chow in New York City

Diced and wok-fried, with garlic, scallion, and dried red chili, this amazing vegan dish is found at Philippe Chow in New York City.  Philippe Chow is famous for their Peking Duck and Chicken Satays, but the restaurant also has a unique offering of vegetarian dishes on their menu. “The ‘Salt & Pepper’ style dishes on our menu are completely vegan, but are some of the most popular dishes that our customers order every time,” said Chef Philippe Chow, Executive Chef of Philippe which has locations in New York’s Upper East Side and Meatpacking District. “The Salt & Pepper Eggplant and Salt & Pepper Tofu are diced and wok-fried, then topped with garlic, scallion, and dried red chili which certainly packs the heat and a ton of flavour.”

Green Tartare

                                          Green Tartare in Las Vegas at Edo Tapas & Wine

In Las Vegas at Edo Tapas & Wine, a delicious combination of some favourite green things--zucchini, cucumber, green bell pepper and pureed avocado with spiced pistachios, tossed in a pistachio-sherry vinaigrette and plated with a rice paper cracker wasabi furikake and micro cilantro! “So often in Spanish cooking, vegetables are merely used to complement animal protein," says chef/owner Oscar Amador Edo, "so we loved the idea of taking a typically all-meat dish and making it 100% plant-based, to show that they can stand alone, awakening all of our senses. Of course, the spices and sherry give it a distinctive Spanish-Mediterranean flair."

Apple Sundae

                                           Apple Sundae at Honeybee’s in New York City

In New York City, popular vegan BBQ destination Honeybee's offers an apple sundae that is essentially an apple pie in a sundae glass. It contains vegan vanilla/bourbon ice cream, bourbon apples, caramel, candy pecans, apple butter, and flaky pie crust.  “At Honeybee’s we are dedicated to offering the casual and nostalgic air of down-home barbecue. Using traditional techniques, and modern preparations our team has produced an excellent plant-based menu that truly represents BBQ. What is better to end a smoky BBQ dinner than with apple pie? Our Apple Sundae is a slice of sweet apple pie and vanilla/bourbon ice-cream served in a sundae glass. Have your vegan pie and eat it too," said Amira Gharib, executive chef of Honeybee’s.

Vegan Ceviche

                                    Vegan Ceviche at Farm & Craft in Scottsdale, Arizona
                                                                                                               Riot Hospitality Group

A healthy twist on the classic seafood dish, this standout starter at Farm & Craft in Scottsdale, Arizona is made with chopped golden beets, radish, cherry tomato, avocado, cilantro, lime & tomato chili sauce, served with quinoa flax chips. “We love the uniqueness of this appetizer, from the golden beets to the house made tomato chili sauce. It is a refreshing alternative to the seafood ceviche everyone is used to," said Robyn Moore, communications director for Riot Hospitality Group.

Flying Vegan Harvest

                                              Flying Vegan Harvest at JINYA Ramen Bar

At JINYA Ramen Bar, with locations in Baton Rouge, Las Vegas Flamingo, Las Vegas Rainbow, Calgary, Vancouver Downtown and Studio City, this dish is made with vegan miso broth, soy meat, tofu, bean sprouts, broccolini, green onion, corn, red onion, crispy garlic, chili seasoning and thick ramen noodles. “JINYA Ramen Bar has launched a Flying Vegan Harvest ramen as a part of our updated vegan menu section. Available at select locations, it’s made with a vegan miso broth, thick ramen noodles and is topped with crispy, flash-fried broccolini, which add umami and texture to the hearty vegan dish," said Tomo Takahashi, CEO and founder of JINYA Ramen Bar.

Vegan Redhot Tamale

                                             Vegan Redhot Tamale at The Delta in Chicago

At The Delta in Chicago, this is spicy wild mushroom and cush, served in bundles of 3. "Our Vegan Redhot tamale is 100% vegan, but you’d never know it. Often, we have vegan or vegetarian guests tell us that they feel like they’re cheating, because they feel like they’re eating a traditional
Mississippi Redhot tamale!" said chef Eldridge Williams.

Vegan Currywurst

                  Vegan Currywurst at Blatt Beer & Table, with locations in Omaha and Dallas

At Blatt Beer & Table, with locations in Omaha and  Dallas, this is a homemade vegan sausage made with all of the traditional currywurst flavours like smoked paprika, cumin and curry, and topped with caraway kraut and German rosemary mustard served on a pretzel bun “The Vegan Currywurst was inspired by a German Classic Currywurst. I thought it would be a fun challenge to recreate that as a vegan sandwich. In this dish, the sausage is topped with curry ketchup and kraut and served on a pretzel bun. While playing with flavours and figuring out how to make it vegan, we decided to put the curry on the inside of the vegan dog versus only going on top," said Tony Gentile, corporate executive chef of Flagship Restaurant Group.

Jackfruit Tiki Tacos

                          Jackfruit Tiki Tacos at Shaka Bowl, based in Hoboken, New Jersey

At Shaka Bowl, based in Hoboken, New Jersey, this is house made BBQ pulled jackfruit, put on gluten free warm tacos, shredded purple cabbage, pineapple, house made pickled onions and spicy Shaka sauce. “Jackfruit is the largest tree-borne fruit, naturally sweet, at Shaka we boil the unripe jackfruit and cook it down for numerous hours in a house made bbq sauce, then it is pulled until it resembles a vegetarians version of “pulled pork”. We also have our house made jackfruit available to add to bowls, and our signature jackfruit toast in addition to the tacos!" said Kiersten Gormeley, founder and executive chef at Shaka Bowl.

 Cabbage Shank

                                            Cabbage Shank at Lamalo in New York City
                                                                                                                  Francesco Sapienza

At Lamalo in New York City, this is an overnight-braised whole cabbage head, silan-verjus glaze. “Lamalo is a place that strives to start with great ingredients and let their natural flavours shine. Our fish is simply grilled, as well as the short rib. We wanted to give vegetarians an option that would be equally as satisfying and not feel like ‘bird feed,’ and so we decided to take a whole cabbage and treat it like a protein. The whole cabbage which almost looks like a whole chicken. It is also a meaty, satisfying and delicious option that a vegan can eat with pride," said Gadi Peleg, owner of Lamalo.

Picadillo Vegetariano

                    Picadillo Vegetariano at Latineria in Grand Central Terminal in New York City

At Latineria in Grand Central Terminal in New York City, the latest Latin fast-casual eatery by renowned chef Julian Medina (La Chula, Toloache) diners on-the-go can enjoy his unique, vegetarian take on Picadillo, a classic Latin-American dish that’s typically made with meat. Chef Julian's version features braised carrots, potatoes, peas, capers, and olives in fresh tomato sauce. "When contemplating exactly how to create this meatless version of the dish, my intent was simply to bring out the flavour of the vegetables and to create a new way to look at the Picadillo altogether," said chef Julian Medina.

Cacio E Pere

                                                 Cacio E Pere at Felidia in New York City

Pear and pecorino ravioli, with crushed black pepper in New York City at Felidia.  “After all these years, I love to make this, and it's still a favorite among the guests year-round for everyone, not just vegetarians!” said executive chef Fortunato Nicotra.

Black & Bleu Burger

                                                 Black & Bleu Burger at Planta South Beach

David Grutman’s 100% plant-based eatery, Planta South Beach, is a Miami Beach restaurant where plant lovers and carnivores alike can indulge on all their favourite foods - guilt free. The restaurant uses innovative meat-free options to create dishes that will leave guests feeling like they ate the real thing. On Thursdays, Planta offers their Backyard BBQ menu which features 100% plant-based takes on BBQ staples such as the Black & Blue Burger, a burger a juicy as any made with shiitake bacon, lettuce, tomato, and cashew nut bleu cheese.  "At Planta, we like to emulate classic comfort foods that people are going to recognize and crave, and we’ve done something similar with Backyard BBQ — drawing inspiration from dishes like cheese burgers, hotdogs, and buffalo wings, and doing our best to make it damn close to the real thing...if not better," said Benjamin Goldman, chef de cuisine.

Vegan Melt

                                          Vegan Melt at The Grilled Cheeserie in Nashville

At The Grilled Cheeserie in Nashville, Vegan cheese and local tomato served on gluten-free bread.  “The vegan melt is something we’ve always served because at the end of the day, our goal is to feed the whole family and the only way to do that is by creating a menu where there’s something for everyone," said Crystal De Luna-Bogan, chef and co owner.

Vegan Lasagna

                                       Vegan Lasagna at Costa di Mare, at Wynn Las Vegas

At Costa di Mare, at Wynn Las Vegas, this dish is made with zucchini sheets, vegan ricotta, and pesto. “The lasagna came about because a guest wanted a raw, vegan, gluten-free dish. It was late spring and tomatoes, zucchini and basil were all starting to peak in flavours. The guest really enjoyed it, as did the waitstaff, so I decided to put it on the vegan menu, and since we have a beautiful charcoal grill, the zucchini gets a light grill on it before serving," said Mark LoRusso, executive chef at Costa di Mare.

Stuffed Artichoke Hearts

                                 Stuffed Artichoke Hearts at Beyond Sushi in New York City

At Beyond Sushi in New York City, artichoke hearts, turmeric ground seitan, celery root purée, green pea mint sauce, seasonal herbs. “The idea for this dish is rooted in memory. When I was a child, my grandmother made stuffed artichoke stew every holiday. Artichoke is a very popular ingredient in Moroccan cuisine, and the classic version of this dish is simply artichoke hearts stuffed with stewed vegetables and meat. I wanted to take that and refine it for a restaurant dish, so I re-imagined the stew as a sauce, and of course made it with plant-based protein.
I added mint to give it an additional freshness, reduced the stewed vegetables to create the sauce, then topped it with chili oil for depth of flavour. All of my dishes are inspired by something special in my past, and I love food that has a nostalgic feel," said Guy Vaknin, founder and executive chef.

https://www.forbes.com/sites/alywalansky/2019/09/05/vegan-dishes-that-are-way-more-exciting-than-salad/#212eef27494a