Grate the freshest, ripest tomatoes you can find into a paste of roast almonds, pound away, blend with basil and extra-virgin olive oil and slurp with spaghetti
British tomatoes have had a bad press over the years, being often labelled as flavourless or watery, which may explain why I can’t think of a British dish that heralds the fruit in its raw form. But things have changed. Go to any farmers’ market these days, and you’ll find delicious varieties from Kent to the Isle of Wight, so now is the time to indulge in raw tomato recipes. One of the best is today’s dish, a take on the Sicilian pasta alla Trapanese, in which tomatoes are grated fresh into a paste of roast almonds, then mixed with basil and the best olive oil you can get your hands on to form a glorious, fresh pesto.
Meera Sodha’s spaghetti with roast almond and tomato pesto. Photograph: Louise Hagger/The Guardian. Food styling: Emily Kydd. Prop styling: Jennifer Kay. Food assistant: Susanna Unsworth.
Spaghetti with roast almond and tomato pesto
You’ll need a food processor to make the pesto, though you could also make it in a large mortar with a lot of elbow grease.
Prep 15 min Cook 30 min Serves 4
100g skin-on almonds 2 garlic cloves, peeled 1 x 40g bunch basil, picked to get approx 30g, plus a few leaves extra to finish 4 tbsp (60ml) extra-virgin olive oil, plus extra to finish 1¼ tsp fine sea salt, plus extra for the pasta water 400g spaghetti 600g vine tomatoes, coarsely grated (to get 450g pulp) 2 large handfuls (60g) rocket leaves
Heat the oven to 200C (180C fan)/390F/gas 6 and spread out the almonds and one of the garlic cloves on a baking sheet. Bake for 12 minutes, then remove and leave to cool.
Once the nut mix has cooled, tip it all into a food processor, add the second garlic clove, the basil, oil and salt, and blitz to a semi-coarse paste.
Fill a large saucepan with water and bring to a boil. Salt generously, then cook the spaghetti according to the packet instructions, until al dente. Carefully remove half a mug’s worth (about 100ml) of the pasta cooking water, put to one side, then drain the spaghetti and return it to the empty pan. Stir in the almond and basil pesto, then add the tomatoes and rocket, and toss the lot together, loosening the mix with the pasta water a splash at a time until it is a lovely, saucy consistency.
Transfer to four plates, top with a couple of basil leaves, drizzle over some good olive oil and dig in.
The Vibe offers a plant based menu with faux eggs, meats and more
Plant based cafe The Vibe on Paradise Street is making waves in the city centre.
It opened in autumn of 2020, against the backdrop of the coronavirus pandemic, and offers a plant based menu boasting vegan versions of "eggs", "tuna", "salmon" and more.
Now indoor hospitality has finally resumed, we were keen to visit new venues and show our support for Liverpool businesses.
The Vibe has an impressive menu and whether you're vegan or not, there's certainly something for everyone.
We opted for the "salmnot bagel" (£4.95), a plant based version of the ever popular salmon bagel. It consisted of carrot "salmon", which was a convincing and delicious substitute for fish though not as strong as salmon.
The faux fish was paired with a decadent Philadelphia-style cream cheese and rocket.
The bagel was tasty and the perfect consistency. If you're particularly peckish, it would be wise to add a side but as the bagel is less than a fiver, you can't complain about the size of the serving.
We also selected the "hash stack" (£8.95), which was made up of a generous helping of crispy mixed potatoes, roasted peppers and carrots with salad, tossed in herbs and spices, with a vegan "fried egg".
It was packed with flavour and tasted incredibly fresh while still managing to be filling.
The vegan fried egg was unusual, the "egg white" was similar to the consistency of a pancake while the "yolk" hinted at an egg flavour but was actually much tastier than a real fried egg.
It was soft enough to dip the rest of the food in and I couldn't quite put my finger on what it was made with. The waitress joked the recipe was "top secret" but did reveal the yolk had been made fresh from butternut squash.
The Vibe plant based cafe is based on Paradise Street in Liverpool's city centre(Image: Jess Flaherty/Liverpool ECHO)
Vegan and vegetarian substitutes for meat and animal produce are a great way for people to try plant based foods without losing the flavours they're familiar with and fond of.
To drink, we chose sugar free cola from indie company Karma Cola (£1.95 each), as The Vibe doesn't stock the likes of soft drink giants Coca-Cola or Pepsi. Karma still manages to hit the spot, though - it's less fizzy than its mainstream counterparts but the cola flavouring is much stronger, which we were big fans of.
The Vibe has been tastefully designed, with forest green and white paint on the walls and matching plush velvet seats, as well as atmospheric rose gold leaf shaped lighting and faux shrubbery to bring the outdoors in.
The only real issue was the temperature of the venue. It quickly felt stuffy and by the end of our lunch, we were desperate to get outside and enjoy some fresh air.
Still, it's a beautiful cafe with a fresh, innovative menu and we will definitely be back.
'A vegan lifestyle is the best way to reduce your carbon footprint, save water, the oceans, and reduce environmental destruction'
A renowned vegan DJ, Dara Kristen Hayes, has endorsed a sign-up scheme in a bid to encourage more people in Australia to try a plant-based diet.
The star, better known by her stage name Tigerlily, is using her Instagram platform of more than 500,000 followers to attempt the Vegan Easy June Challenge.
Vegan Easy June Challenge
The scheme is a partnership between Vegan Easy, an organization offering sign-up challenges and support, and the charity Vegan Australia.
Whilst Vegan Easy offers monthly challenges for people to start as and when they like, participants will receive added bonuses for the month of June. This includes free access to an online vegan cooking school with hundreds of classes and a host of different.
Additionally, those who sign-up will receive a plant-based meal-planning guide, as well as tips for shopping and eating out.
DJ Tigerlily
Hayes is currently on tour and encouraging her fans to go plant-based along the way. There’s ‘no better time to show your compassion and try something new’, she said.
The musician is outspoken about animal rights, and has partnered with PETA in the past.
Becoming vegan was ‘the best decision’ she ever made.
DJ Tigerlily says there's 'no better time to show your compassion and try something new' Credit: Instagram
In a blog post, the 29-year-old said: “It has given me so much more compassion for animals, for the people who work with animals and has made me really conscious about what I consume on a day to day basis and the small changes we can all make to impact our health and the environment.”
Additionally, her health improved, from better skin to increased energy levels.
The environment is a driver for her too. ‘I won’t go into too much information. But, a vegan lifestyle is the best way to reduce your carbon footprint, save water, the oceans, and reduce environmental destruction’, she said.
Vegan sign-ups
Other schemes centred on boosting the vegan movement have skyrocketed in popularity over the past few years. For example, Veganuary exceeded a record-breaking 500,000 participants this year.
The scheme, which challenges people to eat vegan for the month of January, even secured endorsement from hundreds of celebrities such as Ricky Gervais and Paul McCartney.
Whilst Veganuary is well-known, other monthly sign-ups are also reporting increasing success. This year, No Meat May witnessed a 91 percent boost in sign-ups.
According to Vegan Easy, the growth in initiatives such as these is a demonstration that more people want to ditch animal products. And, that number is growing in Australia.
Moreover, vegan-friendly grocery products are becoming more widely available and rising annually by 55 percent, Vegan Australia claim.
New cookbook features meat-free versions of traditional British teatime favourites which are bound to go down a storm with family and friends
Aimee Ryan is author of the cookbook, Great British Vegan, which shows how to prepare traditional British favourites, in a vegan-friendly style. Here she shares her alternative recipes for a classic burger, and fish and chips.
This veggie burger has a great, firm texture – no mushiness, and is packed full of flavour and cooks beautifully in the pan, oven or grill.
Meanwhile, not only does the beer-battered tofu dish look like the real deal but it also has added fish flavour, thanks to the nori sheet.
Served with probably the best chips you’ll ever make – which take a bit of effort but are totally worth it – and super-simple minted mushy peas.
British veggie burger
Serves 2-4
Ingredients
1 tbsp vegetable oil, plus extra
1 onion, finely diced
2 garlic cloves, crushed
1 tbsp balsamic vinegar
1 tsp yeast extract or miso paste
120g shiitake or chestnut mushrooms, finely chopped
1 tsp dried mixed herbs
1 tbsp brown sauce
½ tsp mustard powder
400g can of kidney beans, drained and rinsed
125g cooked rice
40g porridge oats
4-6 tbsp plain flour
A generous pinch of sea salt and ground black pepper
To serve:
2-4 vegan cheese slices
2-4 seeded burger buns
1 little gem lettuce, leaves separated and washed
1 beef tomato, sliced
Vegan mayonnaise
Ketchup
Crispy veggie/bacon strips (optional)
Method
Heat the oil in a large pan and sauté the onion and garlic for five minutes, until softened.
Add the vinegar, yeast extract/miso paste and mushrooms and cook for a further eight minutes until brown and sticky.
Add the remaining ingredients and use a potato masher to crush and combine everything together into a thick, chunky mixture. Shape into four small, or two large, patties.
To cook, heat a frying pan with enough oil to cover the base and fry over a medium heat for five minutes on each side, until slightly charred.
Add the slices of cheese to the burgers while they are still warm in the pan and let the cheese melt slightly.
Serve in buns topped with lettuce, tomato, mayonnaise, ketchup, and if desired, veggie bacon strips (see below).
Crispy bacon strips
Ingredients
2 tbsp olive oil
1 tbsp soy sauce
1 tbsp balsamic vinegar
1 tbsp maple syrup
1 tsp smoked paprika
½ tsp sea salt
4 sheets rice wrappers
Method
Preheat the oven to 180C Fan/200C/400F/Gas Mark 6.
Line a large baking tray with greaseproof paper.
Mix the oil, soy sauce, vinegar, maple syrup, paprika and salt together in a shallow dish.
Stack two sheets of the rice paper on top of one another and soak in a bowl of cold water briefly to soften them.
Using kitchen scissors, cut the sheets into bacon-sized strips.
Dip each strip into the mixture, coating the paper on each side, before placing on the prepared baking tray.
Use a pastry brush, dipped into the mixture, to give them a second coating on the baking tray.
Bake for five to eight minutes, watching carefully to make sure they don’t burn. They should be crispy and textured with a good crunch.
Beer-battered tofish and chips
Serves 2
Ingredients
For the tofish:
390g block of extra firm tofu, drained and patted dry
1 sheet of nori
Juice of 1 lemon
80g plain flour
50g cornflour
150ml vegan-friendly pale ale
For the chips:
1 kg King Edward potatoes, peeled and cut into chunky chips
750ml vegetable oil
For the mushy peas:
1 tbsp dairy-free butter
200g frozen petit pois
A handful of fresh mint leaves, finely chopped
1 tsp white vinegar
Sea salt and ground black pepper
Method
Rinse the chips in cold water to remove excess starch. Add them to a large saucepan of cold, salted water and bring to the boil, then lower the heat and simmer for five to eight minutes until just softened.
Drain, pat dry and arrange on a baking tray. Refrigerate for at least an hour or, covered, overnight.
For the peas: Melt the butter in a small pan over a medium heat. Add the peas and cook for five minutes until soft. Add the mint and vinegar and, using a potato masher, crush the peas until mushy. Season, then place a lid on the pan to keep them warm.
To cook the chips, heat the oil to approximately 160C Fan/180C/350F/Gas Mark 4 and carefully lower half of the potatoes into the oil.
Cook for four to five minutes, or until they are crisp and golden. Use a slotted spoon to carefully remove the chips from the oil and drain on paper towel. Repeat with the remaining potatoes. Season generously with salt.
While the chips are cooking, prepare the tofish.
Cut the block in half horizontally, then create fillet shapes, triangles or just rectangles.
Using scissors, cut the nori sheet into matching shapes, so that it sits neatly on top of the tofu. This will resemble fish skin and also adds a fish flavour.
Squeeze half a lemon over the tofu pieces then pat the nori shapes on top, so they’re fairly secure.
Use the same pot of oil as you used to fry the chips, and reheat it until it’s reached approximately 130C Fan/150C/300F/Gas Mark 2.
Make the batter by whisking together the flour, cornflour and ale, then season.
Dip the tofu shapes into the batter and then carefully transfer them to the hot oil.
Cook for three to four minutes, or until golden brown. Remove from the oil with a slotted spoon.
Sprinkle the tofish with salt and vinegar and serve with the chips, peas, lemon wedges and mayonnaise.
Going vegan has become increasingly common, but its popularity doesn’t make the process any less difficult. Whether people are going vegan for ethical and environmental reasons or if it’s just because they just want a change in diet, being vegan takes a lot of discipline and sometimes extra work. As a vegan for almost five years, I can tell you some of the best advice I have personally given and received. Though consulting a dietician or nutritionist can be an important step in deciding if being vegan is right for you, here are some important tips that have made being vegan easier for me.
Marco Verch/Creative Commons
1. If you have a vegan friend, ask them for advice and help if you need it.
If you have a vegan friend, don’t be afraid to ask them for their wisdom about how they live a vegan lifestyle. If they really care about and enjoy their veganism, they will be glad to help you pursue a vegan diet and show you the ropes. When I first transitioned to a vegan diet, I had a friend that went vegan three months prior who became my vegan guru. She gave me countless tips and was there for me whenever I needed any questions answered. If you don’t have any vegans in your life, check out the vegan subreddit, a supportive community that will help.
2. It is OK to make mistakes.
Like any challenge or experience, it is totally fine to make mistakes. If you accidentally eat some cheese or eggs, you shouldn’t beat yourself up. Even if it’s not exactly an accident, acknowledge that it’s OK and that you’ll keep trying. One mistake or regrettable choice doesn’t mean you aren’t a vegan or that you don’t care about eating a vegan diet. You have to acknowledge that you are going to slip up. I certainly made mistakes and ate some non-vegan items in my few first months. All I did was recognize that I was trying my best and continued on my journey. Don’t give up when you slip up! Continue doing your best, and enjoy the food.
3. You can still get takeout from your favourite restaurants.
Some people worry that when they go vegan, they’ll lose all their favourite food. Fortunately, it’s 2021, and many establishments have vegan options. Chipotle, one of my favourites, has a vegan “meat” option called sofritas and Chipotle gives out free guacamole with any veggie burrito. Additionally, many local Mexican restaurants have a veggie burrito that can be “veganized” by holding the sour cream and cheese. Carl’s Jr. and Burger King also have meatless burgers that can be made vegan by holding the mayo and cheese. Thankfully, you have many more options now and you can keep gobbling food from your favourite restaurants. It takes a bit of work though — at some restaurants, you’ll have to ask specifically for a meal to be made without certain items, and some restaurants are more equipped for these kinds of changes than others. It can be really worth it to ask for vegan substitutes though. You might find a hidden gem at your favourite restaurant by asking for a vegan option.
Going vegan — whether for a month or for life — is tough, coming from experience. However, if you persist and continue to try your best, the journey is worthwhile. For me, becoming vegan was one of the best decisions of my life and I do not regret it. Although I do miss Spam, I do think everyone should at least try going vegan once in their life. I hope that anyone who tries this won’t regret it and that they love going vegan.
Top athletes are challenging their teammates and competitors to go plant-based for a week in The Very Good Athlete Challenge by plant-based meat company The Very Good Butchers.
Athletes go plant-based for a variety of reasons, such as increasing stamina while training and competing, faster recovery, staying lean, and improved mental clarity and focus. The hit Netflix documentary The Game Changers featured dozens of athletes fuelled by plant protein who credited their competitive edge to their diets.
Participants in The Very Good Athlete Challenge are:
Hannah Teter, Olympic gold and silver medallist in snowboarding, three-time Olympian, seven-time XGames medallist, World Cup champion
Meagan Duhamel, Olympic gold, silver, and bronze medallist in figure skating, two-time World Champion, seven-time Canadian Champion
Heather Mitt, three-time Olympic gold medallist, U.S. Women’s Soccer, World Cup silver medallist
Sonya Looney, World Champion professional mountain biker
Georges “The Rock” Laraque, 13 seasons in the National Hockey League
TJ Galiardi, 10 seasons in National Hockey League, 2008 Rookie of the Year
Jehina Malik, IFBB professional bodybuilder with three first-place wins
Andrew Poje, world champion ice dancer and three-time Canadian national champion
Indi Cowie, professional soccer freestyler and FIFA Street world champion with three Guinness world records
“I started eating a plant-based diet in 2008 and saw benefits right away, such as being able to train and recover with more intensity than ever. I was competing at my sport’s highest levels in my thirties, and I had no injuries at all, which is unheard of.” said Duhamel. “I appreciated having the chance to share these benefits through this challenge, and share some very good food.”
“We hope the challenge can break down the common stereotype that vegan diets cannot support active lifestyles,” said Mitchell Scott, CEO of The Very Good Butchers. “These high-performance athletes prove that if this can work for them, it can work for anyone.”
Fans can follow along on social media as omnivore athletes follow their new diet with the hashtag #VeryGoodAthleteChallenge, and can challenge their favourite athletes by tagging @theverygoodbutchers.
The Very Good Butchers uses whole-foods ingredients such as beans and mushrooms to craft its burgers (21 grams of protein per serving), sausages (24 grams), and steaks (22 grams). Products are currently sold in Canadian grocery stores and via e-commerce in the U.S. individually or by subscription box. Athletes were provided with a “Big Box of (Plant-Based) Meat” but were not compensated by The Very Good Butchers.
The Very Good Food Company Inc. is an emerging plant-based food technology company. Its mission is to use progressive food technology to create plant-based meat and other food products that are delicious while maintaining a wholesome nutritional profile. For more information visit https://www.verygoodbutchers.com.
Nutritionist Tracye McQuirter surpassed her goal of helping 10,000 Black women go vegan through her free 21-day online program
Public health nutritionist and author Tracye McQuirter helped more than 15,000 Black women go vegan in 2020 through her 21-day online program, 10,000 Black Vegan Women. McQuirter created the free program as a resource to provide nutritional guidance and support to Black women, who experience the highest rate of preventable chronic diseases, including heart disease, diabetes, and certain cancers, in the United States. Her initial goal was to help 10,000 women—and she hit that goal with 10,000 sign-ups one week before the program’s official launch last year.
The 10,0000 Black Women program offers cooking videos, meal plans, vegan recipes, grocery shopping lists, meal prep guides, and nutrition tips. It also marked the creation of a new community for Black women to gain the support they needed to go vegan. At the end of the 21-day program, McQuirter surveyed more than 600 women who participated. Among the results, she found that 82 percent completed the entire 21-day program, 80 percent of those participants ate 80 to 100 percent of their meals completely plant-based, and 67 percent improved their general health.
“It is so gratifying to see all these amazing women who have participated in the 10,000 Black Vegan Women Program reaping the benefits of plant-based living,” McQuirter said. “I can’t wait to continue building on the success of this program to help change the health paradigm of Black women all around the world.”
Black vegan trailblazers
McQuirter, who has been vegan for more than 30 years, is one of many notable Black vegans who focus on helping their communities take the initial steps towards veganism. In 2016, McQuirter partnered with animal rescue organization Farm Sanctuary to create the first African American Vegan Starter Guide.
Today, Black Americans are the fastest growing vegan demographic in the US. Support programs are designed to create a pathway to vegan living for people in the Black community who are interested in making a lifestyle change but need support that centres the Black experience. Earlier this year, national non-profit organization Afro-Vegan Society (AVS) launched the Veguary campaign in honour of Black History Month, offering a series of free programs highlighting the contributions of Black vegan trailblazers and challenging people to commit to vegan living for February. For those who committed to the Veguary pledge, AVS provided free resources, support, and community with vegan recipes, online cooking demonstrations, daily emails, live Q&A sessions, and interactive check-ins through the Veguary Facebook group.
Last year, celebrity vegan chef Sepsenahki Aahkhu (known professionally as “Chef Ahki”) taught a free online workshop about veganism for Black women. Hosted by the Women of Colour Healing Retreats, the workshop highlighted the importance of the history of food for Black women, ways food can be used as medicine by women, and how Black women can implement veganism into their lives.
The vegan diet is all the rage these days, as more people are looking for alternatives to animal-derived foods. Some such people believe that having a vegan diet is healthier than other diets, for example, to reduce their cancer risk. Many other people stay cutting out meat since they believe it will end up causing problems for animals, or maybe because they wish to help the planet.
Are you planning to kick-start a vegan diet? While it can be very fulfilling to become completely vegan, it is essential to keep in mind that there are many restrictions that you will have to deal with if you go this route. With the variety of tasty and healthy alternatives around, you'll want to know what you can and cannot consume to make the transition easier for you. To help you start, check out the list of foods you can and cannot eat on your vegan diet.
The food you CAN consume -
A vegetarian diet or a vegan diet is one of the healthiest and most nutritious diets. Most people believe that vegan diets are health insurance policies. These diets are rich in protein, vitamins, minerals, fibre, and phytochemicals, essential nutrients for a healthy body. These diets have low-fat and high-fibre contents.
Some of the most vital ingredients for a healthy vegan diet include fresh fruits, vegetables, nuts, legumes (especially black beans), and seeds. Since animal meats consist of a large amount of fat, you must substitute it with nuts, olive oil, and avocados. However, make sure that you avoid overeating fat by choosing healthy fats such as nuts and seeds. Seeds and nuts are full of protein and nutrition, but avocados contain high amounts of calories. It is recommended to add these foods into your diet for weight loss and to ensure better health.
It can be tempting to fall into the trap of thinking that all-natural, organic foods are the healthiest choice, but these types of foods do not always provide the most nutrients for Vegans. Some of the more popular plant-based foods for Vegans include soy milk, hemp seed, hemp oil, coconut milk, and tofu.
As a general rule, it is best to avoid fruits and vegetables that are grown using chemicals. This includes tomatoes, squash, broccoli, carrots, corn, cucumbers, cabbage, beans, spinach, kale, cabbage, parsley, and beets.
It can be tempting to fall into the trap of thinking that all-natural, organic foods are the healthiest choice, but these types of foods do not always provide the most nutrients for Vegans. Some of the more popular plant-based foods for Vegans include soy milk, hemp seed, hemp oil, coconut milk, and tofu.
Photo by Taryn Elliott from Pexels
Nonetheless, people on a vegan diet should be able to eat fresh produce that plants, such as produce (a more handy list)
Fresh (seasonal) fruits and veggies
Grain products
Legumes such as peas, beans, and lentils
Almonds, nuts, seeds and seasonings
Bread, rice, and pasta
Dairy alternatives such as soy milk, coconut milk, and almond milk
Vegetable oils
Chocolate chips
Packaged vegan cuisine
The food you CANNOT consume -
Vegans are individuals who refuse to eat, consume, and use any type of animal products. This means that they do not eat eggs, milk, cheese, or any other dairy products, nor do they eat fish, meat, or other animal products. Some would say that Vegans can't eat certain foods from animals because they may be contaminated with animal by-products. However, it has been proven time again that most of these products, even if they were not contaminated initially, are often contaminated now.
Vegans do not consume processed foods such as canned, boxed, or frozen foods. These processed foods are loaded with chemicals, additives, preservatives, artificial colouring and flavouring, and other harmful substances harmful to our bodies. Even some vegans who do consume these foods feel sick or sluggish after eating these types of food.
Red meats like beef, pork, lamb, and poultry.
Typical types of seafood, such as crabs, clams, and mussels
Eggs
Powdered cheese, butter
A selection of milk, cream, ice cream, and other dairy products
Mayonnaise (because it includes egg yolks)
sweet nectar/honey
Vegan diets have significant benefits for people's health:
As you follow this eating plan, you can benefit from excellent health benefits such as the lowered risk of diseases because of the reduced consumption of animal products.
According to various studies, those who follow a plant-based diet are likely to have better cardiovascular health. People who eat many fibres are less likely to become obese, have high cholesterol and hypertension, and heart disease.
Suitably, vegans are much less likely to get diabetes and cancer. When you follow a diet that includes only fruits and vegetables, you may even have a longer life expectancy.
Wrapping-up
While it may be challenging to get used to not eating animal products, you can overcome this obstacle with a bit of creativity and ingenuity. The best way to transition to a vegan diet is to research what foods are alright and what foods are not OK. There are various websites and blogs dedicated to helping people make the transition to a healthy vegan lifestyle. So, think vegan and eat vegan.
Dr. Oetker launches its first Ristorante vegan pizza in UK super markets, in delicious Margherita Pomodori
Calling all pizza lovers! The nation’s top frozen pizza creator Dr. Oetker is launching its first vegan pizza today in the UK.
The Margherita Pomodori promises Italian inspired fresh pizzeria taste, whilst delivering great flavour and texture from its fully plant-based recipe. Delizioso!
Furthermore, the Vegan Certified pizza features Ristorante’s signature thin, crispy crust and tomato sauce. Topped with grated ‘cheese’, juicy sundried and cherry tomatoes, finished with a basil ‘pesto’ style garnish. Priced only at £3.69.
Authentic Restorante Pizza Flavour
Pizza experts at Dr. Oetker have worked hard to deliver the highly anticipated Margherita Pomodori. Bringing in a panel of vegans and flexitarians to ensure the plant-based formula delivers the authentic Restorante pizza flavours, whilst be completely plant-based.
According to the brand’s research, the UK saw a 17% increase in the number of plant-based meals since January.
In addition, the last year has seen a 42% increase in vegan frozen pizzas bought in retailers across the UK, compared to the previous year.
“Wanted to offer the best tasting, Italian inspired vegan pizza”
Dr. Oetker Senior Brand Manager Josephine Skinner, shared with Vegan Food and Living “While we are seeing more and more pizza options for vegans and flexitarians,
“There are few inspiring Italian-style options.”
Vegans have seen a rise in plant-based frozen pizzas, with brands such a Chicago Town and Pizza Express becoming increasingly available in UK supermarkets. Eager to compete with these brands, Skinner explains “We worked hard perfecting this recipe,
“We really wanted to offer the best tasting, Italian-inspired vegan pizza possible.”
For perfect results, Oetker recommends cooking the Ristorante vegan pizza by simply preheating the oven then bake for 10-12 minutes at 220 °C / 200°C fan / Gas Mark 6. Serve with fresh salad or even potato wedges for a week-day dinner treat. Ristorante Vegan Pizza is available from today in UK retailers.
The Vegan Society has sought to strengthen its vegan accreditation through a new partnership with food and drink testing and traceability laboratory Food Forensics.
Launching today (25 May), the tie-in will see Food Forensics help identify any animal by-products or evidence of cross-contamination in tested products during the Vegan Society’s trademark certification process.
The Norwich-based UKAS-accredited business will use a next generation sequencing DNA test – an untargeted method of testing which seeks out DNA sequences in products and compares them with a database containing more than 500,000 species. This regime would be able to spot even the smallest indication of an animal product, The Vegan Society said.
It added that the new testing system would complement the existing arrangement that requires certification applicants to provide “thorough” data and technical information, but would particularly aid brands and businesses which would otherwise struggle to fully map out their supply chains.
“Not only will the test help us when an applicant is struggling to get information from a supplier or manufacturer, but Food Forensics are also giving us access to fantastic market research and stats on the food industry that will be of huge value when dealing with brands and businesses in future,” said Vegan Society head of business development Steve Hamon.
The partnership will also see a referral system run between the two businesses, with vegan trademark holders set to be encouraged to use Food Forensics’ DNA testing regime, while the laboratory would encourage companies it works with to apply for the trademark.
Reflecting on the announcement, Food Forensics business development director Rick Sanderson said it would help to protect consumers, producers and processors from misleading labelling or food fraud. He suggested such protection had never been more crucial given the rising demand for food and drink that’s completely free from animal products or animal testing.
Earlier this year, Veganuary claimed as many as a million-and-a-half people in Britain had adopted a vegan or vegetarian diet as a result of this year’s edition of its annual campaign. It cited a YouGov poll of 4,242 adults in Britain undertaken in February that showed at least 5% of people had either followed a vegan diet for the whole of January or for some of the month.
There are currently 53,000 active vegan trademark registrations from more than 2,000 brands across the globe, according to The Vegan Society’s statistics.
Aside from its new partnership with The Vegan Society, Food Forensics is also partnered with the British Egg Industry Council, Meat Promotion Wales and The Scotch Whiskey Research Institute. It has also worked with retailers such as the Co-op, and major suppliers including 2 Sisters Food Group.
“It is a highly versatile product that’ll make it even easier to make some of your favourite meals and desserts egg-free.”
98% of non-vegans have said they’d be open to trying Crackd’s plant-based alternative, according to new research commissioned by the company and The Vegan Society.
The data comes as the vegan egg brand makes a debut in Morrisons.
The UK’s ‘first’ liquid egg replacement, is already available in Marks & Spencer, The VeganKind Supermarket, and WholeFoods.
According to the findings, 51% of non-vegans said they’d use it to make scrambled eggs, while 47% would try an omelette.
42% of the respondents said they’d try it for pancakes and 37% would use it for fried rice. Additionally, 38% would prefer using it in sweet treats like brownies and cakes.
The survey also found that those aged between 55-64 had some of the highest figures for wanting to use Crackd despite the age group being the least likely to give veganism a go.
Liquid egg replacement
Crackd is made using pea-protein. It cooks like a beaten egg and has the same texture as an egg when it’s cooked.
It can be used to create plant-based cakes, frittatas, golden Yorkshires, muffins, scrambled egg, and more. The product has a 30-day shelf life and can last 7 days in the fridge after it is opened.
A bottle containing 8 eggs costs £3.99 onwards. The product is also registered with The Vegan Society’s Vegan Trademark.
Easy-to-use plant-based egg alternative
Commenting on the survey results, Rik Roberts from Crackd said: “We created Crackd because we could see that there was a gap in the market for a really easy-to-use plant-based egg alternative for vegans but it’s great to see that it’s also proving popular with non-vegans.
“We already carry the Vegan Trademark but working with The Vegan Society on this survey has given us a great insight into our customers and what they’d like to see from us.
“We’re looking forward to launching in Morrisons – and other supermarkets in the near future.”
Apart from launching in supermarkets, the brand is also planning a global expansion though further details have not yet been disclosed.
‘Highly versatile product’
Louisianna Waring is the Insight and Commerical Policy Officer at The Vegan Society. She added: “It’s not surprising to see that so many vegans and non-vegans alike are desperate to get their hands on a bottle of Crackd.
“There’s no doubt that it is a highly versatile product that’ll make it even easier to make some of your favourite meals and desserts egg-free. From scrambled eggs to omelettes, with Crackd the possibilities are endless.”
Promotional campaign
Cracked is also gearing to launch an ad campaign on national television from mid-June. to showcase the versatility of vegan eggs.
It will include three adverts with one featuring Great British Menu finalist Ruth Hanson, who will demonstrate a variety of recipes using the product to help educate consumers on how best to cook with it.
Vegan brand Violife is now offering convenient, travel-sized portions of its EPIC Mature Cheddar Blocks at Sainsbury’s supermarkets
Greek vegan brand Violife just launched mini versions of its fan-favourite EPIC Mature Cheddar Blocks. The new Minis are available in travel-friendly 40-gram servings at supermarket chain Sainsbury’s across the United Kingdom. As offices and schools begin to reopen, the Minis are being offered as a convenient snacking solution to keep in handbags, gym bags, and school lunch boxes. As with all Violife products, they are free from common allergens and preservatives and fortified with Vitamin B12.
The new product is part of Violife’s EPIC range, which includes cheddar-flavoured blocks and shreds, as well as a seasonal EPIC Christmas Platter that the brand launched last year featuring three Cheddar-flavoured blocks (mature, smoked, and garlic & chili). The brand also offers other cheese blocks, slices, spreads, and wedges in various flavours.
Vegan barbecue season
Earlier this month, Violife launched its first vegan summer barbecue pack at Sainsbury’s. The pack features three varieties of the brand’s vegan cheeses: Mediterranean Style Block (which can be skewered and grilled as part of a kebab); Greek White (a feta-style cheese for Greek salads); and BBQ Slices (which pairs well with vegan burger patties).
Though Violife’s new Minis and barbecue packs are currently only available in the UK, the brand distributes a number of vegan products in other countries, including in the United States, where they became widely available through Whole Foods Market in 2018. Stateside, the brand offers vegan cheeses such as parmesan wedges, cream cheeses, mature cheddar slices and blocks, and feta blocks.
Extra-virgin olive oil not only helps make these irresistible cakes vegan, but it also adds a unique, fruity note to the crumb – you might never go back to butter again
When butter isn’t an option, olive oil is my favourite alternative, bringing fruity, peppery notes and a perfectly moist crumb. I like the boldness of extra-virgin oil, which holds its own against the hazelnuts and dark chocolate, but if you’re not keen on a stronger olive taste, feel free to go for something lighter. Let the cake cool completely before slicing, because it can be quite crumbly when warm.
Benjamina Ebuehi’s recipe for vegan hazelnut and olive oil cake. Photograph: Rita Platts/The Guardian. Food styling: Benjamina Ebuehi. Prop styling: Anna Wilkins. Food assistant: Kristine Jakobsson.
Vegan hazelnut and olive oil cake with chocolate ganache
Prep 25 min Cook 35 min Serves 9
80ml extra-virgin olive oil,plus extra for greasing 120ml dairy-free milk 70g dairy-free yoghurt 1 tbsp white-wine vinegar, or cider vinegar 2 tsp vanilla extract 150g caster sugar 185g plain flour 65g ground roasted hazelnuts 1 tsp baking powder 1 tsp bicarbonate of soda 1 pinch salt
For the ganache 170g dark chocolate (suitable for vegans), finely chopped 40g caster sugar 1 handful roasted hazelnuts,chopped
Heat the oven to 180C (160C fan)/350F/gas 4, and grease and line a 20cm square cake tin.
Mix the milk and yoghurt in a jug, then stir in the vinegar, vanilla and oil and set aside.
In a second bowl, mix all the dry ingredients. Make a well in the centre, pour in the milk mixture and stir gently and quickly, until there are no streaks of flour left. Pour the batter into the prepared tin and bake for 35-38 minutes, or until the cake is deep golden and firm to the touch. Leave it to cool completely before topping with ganache.
To make the ganache, put the chocolate in a heatproof bowl. Heat the sugar and 75ml water in a small saucepan and bring to a simmer. Pour the sugar syrup over the chocolate and whisk until melted and smooth. (If there are still a few lumps, put the bowl over a pan of simmering water until completely melted.)
Spread the ganache over the cake, decorate with the chopped hazelnuts, slice and serve.
Boom Boom Brow Bar used the lockdown time during the pandemic to transform its products to be 100-percent vegan and cruelty-free
New York City eyebrow bar Boom Boom Brow Bar recently became the first vegan and cruelty-free brow bar in the city. The walk-in bar, which just celebrated its 13-year anniversary, offers services such as brown shaping, waxing, tweezing, and tinting, as well as eyelash tinting and lamination. Boom Boom Brow Bar owner Malynda Vigliotti—otherwise known as “Boom Boom”—wanted to promote clean beauty after being diagnosed with Graves’ Disease and Thyroid Eye Disease, which required five corrective eye surgeries. After her experience, she wanted to be sure what she was putting on and around her and her clients’ eyes was as clean as possible, because cosmetics products used on or around the eye orbital are absorbed into the skin.
“We’re wearing masks indefinitely, so the eyes are all we see. Without being able to register a smile, brows are the only other feature on our face to convey an expression,” Vigliotti said. “Being able to create beautiful brows with clean products is just better for everyone and the right thing to do.”
How to get vegan brows
Brow products such as pencils and gels can contain a number of animal products, including beeswax, gelatin, and lanolin (a secretion from wool-bearing animals such as sheep). Though Boom Boom Brow Bar’s products have always been cruelty-free and the Flash Wax used for removing hair has always been vegan, Vigliotti says the shutdown during the COVID-19 pandemic gave her time to refocus and transition to 100-percent vegan and cruelty-free products. Vigliotti also recently launched her own retail line of vegan and cruelty-free brow products, including Boom Boom Micro Precision Pencils, Brown Balm, Tinted Brow Gel, Brow Brush, and Flash Wax.
Next up for Boom is sustainable packaging. “We do not have outer packaging, so we cut back on waste that way, but would like for our tubes and applicators to be recyclable, too,” Vigliotti told VegNews.
Veggly boasts more than 400,000 users globally and has also launched a new feature, which allows users to match from further afield
According to data from a renowned dating app, the UK has secured the top spot for vegan dating for the second year in a row.
Veggly announced the country now has a staggering 45,633 users. Moreover, there are nearly 700 users per million people.
Vegan dating
Over the past two years, Veggly has grown rapidly. The app allows vegan and vegetarians to ‘match’ and meet.
Now, it boasts over 400,000 global users. In the UK alone, the user base has almost doubled over the past year.
Whilst the US has the most users with over 60,000, its overall higher population made it miss out on the top spot.
According to the data, The Netherlands is close behind the UK with 601 users per million people. Germany came third, Spain fourth, and Australia in at fifth.
Veggly growth
Alex Felipelli is the Founder of Veggly.
Speaking about the findings, he told PBN: “The UK is an excellent hotspot for herbivores looking for romance and new relationships… It’s also great to see lots of new vegan dating communities growing in other countries around the world.
“There has never been a better time to be a vegan looking for love!
“We will build on this success and continue to re-invest in Veggly further. The ultimate goal is to provide the best dating app possible for vegan and vegetarian communities, making sure everyone feels welcome and finds love.
“We will do everything we can to help these hotspots grow all over the world and build new ones by making the Veggly app accessible to everyone.”
New vegan dating app features
Building on recent growth, Veggly is also announcing the launch of a new feature. The teleportation setting allows users to meet more dates, even if they’re far away.
For example, a user in Los Angeles can connect with another in London by changing their location. Initial tests indicate this is a popular option for people visiting different places for trips, Veggly claims.
Moreover, the latest feature is available for free until June 2021.
A tangy, garlicky sauce given texture and crunch by breadcrumbs and walnuts, spiked with spice, and melded with creamy baked aubergine
The aubergine has an air of mystery to it until it hits the oven. Various food writers over time have argued over whether it should be salted to remove any bitterness (it shouldn’t) and whether it needs drenching in oil to cook (it doesn’t), but, when cooked in the oven, there’s only one way the aubergine will go, and that is creamy – and, because of that, a baked aubergine is as popular in my house as a jacket potato. The only thing up for debate is what to stuff it with. Here, I’ve used walnuts and peppers, loosely inspired by the Levantine dip muhammara.
I have (finally) switched to reusable silicone baking liner, which works brilliantly. There’s a lot of (potentially therapeutic) chopping with this dish. Get your best knife out and keep running your knife back and forth over the pepper and walnuts until they’re very finely chopped.
Prep 25 min Cook 50 min Serves 2(or 4 as part of a larger spread)
2 large aubergines, halved lengthways Olive oil 1 large brown onion, peeled and finely chopped 2 garlic cloves, peeled and finely chopped 100g shelled walnuts, finely chopped 2 tbsp tomato puree 300g jarred red peppers (drained weight), finely chopped 1½ tsp ground cinnamon 1 tsp ground cumin 1 tsp sweet paprika 1 tsp fine sea salt 50g breadcrumbs Leafy salad, to serve
Heat the oven to 220C (200C fan)/425F/gas 7 and line a large baking tray with greaseproof paper. Score the flesh side of the aubergine halves in a criss-cross pattern and brush both sides with oil. Lay on the tray flesh side down, and bake for 25 minutes, until the flesh is softening, then remove (but keep the oven on).
While the aubergines are baking, make the filling. Heat four tablespoons of oil in a large frying pan over a medium heat. When hot, fry the onion, stirring, for about 10 minutes, until soft, golden and translucent, then add the garlic and walnuts and fry for three to five minutes, until fragrant.
Stir in the tomato puree and chopped peppers, fry for three minutes, then add the cinnamon, cumin, paprika and salt and fry for another three minutes. Add the breadcrumbs and cook, stirring, for a couple of minutes, then hydrate with about eight tablespoons (120ml) of water and take off the heat.
Distribute the onion mixture across the aubergine halves, packing it down and into the cuts in the flesh, then return to the oven for 20 minutes, until the top of the mixture starts to catch and brown. Serve with a sprightly, leafy dressed salad.
Vegan chicken serves as the tender protein stand-in in this well-balanced, cinnamon and turmeric-spiked golden stew
This fragrant, hearty stew from the Plant-Powered Protein cookbook is a wonderful way to enjoy the characteristic flavors and ingredients of Moroccan cuisine—including carrots, tomatoes, dried fruit, chickpeas, and cinnamon.
What you need:
2 tablespoons extra-virgin olive oil, divided 8 to 12 ounces vegan chicken, cut into strips 1 large red onion, chopped 3 cloves garlic, minced 2 cups water 1 large sweet potato, peeled and cut into ¾ inch chunks 4 medium carrots, peeled and sliced about ¼ inch thick 1 (15-ounce) can diced fire-roasted tomatoes, undrained 1 (15-ounce) can chickpeas, drained and rinsed 2 teaspoons ground cumin 1 teaspoon ground cinnamon ½ teaspoon ground turmeric ¾ cup dried apricots, cut in half ½ cup chopped fresh parsley, divided ½ teaspoon salt ½ teaspoon black pepper 2 cups cooked couscous, for serving
Photo credit: Hannah Kaminsky
What you do:
In a soup pot over medium heat, warm 1 tablespoon oil. Add chicken and sauté until golden brown on most sides. Transfer to a bowl and set aside.
In the same pot, warm remaining oil. Add onion and sauté until translucent. Add garlic and sauté for 3 minutes.
Add water, sweet potato, carrots, tomatoes, chickpeas, cumin, cinnamon, and turmeric. Bring to a slow boil, then turn heat to low. Cover and simmer gently for 15 minutes, or until vegetables are tender.
Stir in chicken, apricots, half of parsley, salt, and pepper, and simmer over low heat for 5 to 10 minutes longer.
To serve, divide couscous into four shallow bowls, then ladle stew over top. Sprinkle with remaining parsley and serve.
UK’s Italian-American chain Frankie & Benny’s has expanded its vegan menu, with a little help from plant-based junk food makers BIFF’s.
The new menu launch comes as Frankie & Benny’s prepares to welcome guests back to indoor dining, after closing due to UK lockdown.
The new vegan options include Vegan BBQ Wings – BIFF’s Crispy Jackfruit Wingz, BBQ sauce, a sugar cane ‘bone’ and vegan mayo. The restaurant has also released a vegan Pepperoni Bake – vegan pepperoni, Napolenta tomato sauce, chilli, roasted red pepper, broccolini, rigatoni pasta, and vegan mozzarella.
Last but not least, don’t forget to leave room for dessert! You can now enjoy warm vegan apple pie – crispy pastry with a warm, sweet apple filling. Served with vegan custard or vegan choc-chip ice cream, it’s vegan custard for us.
“Make the UK a little more ‘Vegan AF’.”
F&B already offers a variety of vegan options. Dishes such as Bruschetta Napoli, Plant Ball Hero Sub, and Hot Red Velvet Cookie Dough are just a few from the menu.
Moreover, The latest collaboration with Biffs allows diners to try meat alternatives and not compromise on flavour. Speaking exclusively to Vegan Food and Living, co-founder & COO of BIFF’s, Biff Bloom-Burrows, shared “We’re incredibly excited that our Crispy Jackfruit Wingz are landing on Frankie & Benny’s menus across the UK.
“We’re passionate about providing incredible, innovative plant-based options without compromise and this is something Frankie & Benny’s have also championed, so we’re very proud to be working together to make the UK a little more ‘Vegan AF’.”
Vegan Cult Classic
BIFF’s was founded in 2017, offering their junk food and iconic Crispy Jackfruit wings across London’s street food markets. They quickly had a dedicated fan base and become a vegan cult classic.
Since then, BIFF’s has opened venues across the UK as a delivery service. Offering up big vegan flavours with their burgers, pizzas, and Wingz. They even joined forces with Brewdog to open an all-vegan pub in London.
Going vegan’s easier than you might think, with everything from Marmite to brown sauce
Kwasi Kwarteng’s comment last month that he is considering a “full vegan diet” to help tackle climate change might have surprised many who hadn’t tipped the UK’s business secretary and Conservative MP as the most likely of candidates in the fight to save the planet.
Speaking on Times Radio in April, Kwarteng said the rising number of people giving up meat and dairy products was helping to “drive the progress” of the UK’s target of cutting greenhouse gas emissions by 78 per cent by 2035.
“The number of people who are vegans, who are reducing their meat intake, is going up all the time,” he said.
“I think that there is a lot of societal change that will actually help us and drive the progress to 2035, where hopefully we will hit the 78 per cent reduction target.”
He’s not alone. A 2020 study by the Vegan Society revealed that one in five (20 per cent) of Britons reduced their meat intake during the pandemic, while 15 per cent have chosen to reduce their dairy and/or egg intake.
Of these, 43 per cent cited a concern for health, environmental or animal rights as their reason for doing so.
Those who share such concerns, but are not ready to take the leap may be surprised to discover that some of their favourite foods may already be vegan. We’ve rounded up some of the most unexpected foods that also happen to be vegan, meaning you can get your snack on, while also helping the planet. Meet you by the serving hatch?
Co-op custard and jam doughnuts
Co-op’s jam and custard doughnuts are suitable for vegans (Co-op)
Miss out on elevenses’ no longer, with the Co-op’s selection of both custard and jam doughnuts. While equivalent doughnuts from other UK supermarkets may be suitable for vegetarians, it’s the Co-op that comes up trumps for vegans.
Marmite
Packed with folic acid, magnesium and B vitamins – including the elusive B12 vitamin that vegans often lack – this divisive yeast spread is proudly vegan.
Kettle Brand Sea Salt & Vinegar
Kettle Brand Sea Salt & Vinegar crisps are vegan (Kettle Brand)
A step up from the pedestrian Walkers crisp, Kettle chips are for the discerning snacker and, happily, are entirely suitable for vegans. For those who still desire a ‘meatier’ flavour with their pint, Seabrook’s Beefy crisps and Snaktastic’s Bacon Rashers both taste of meat, but can be enjoyed guilt-free, with yeast flavouring creating a taste that vegans can savour.
HP Brown Sauce
A fried breakfast without HP? Unthinkable. Thankfully, HP’s Brown Sauce is suitable for vegetarians, making a bland brekkie a thing of the past.
Guinness
Guinness: high in iron (Getty Images)
The iconic black dry stout from Ireland announced that their process of making the strong stuff vegan was completed in 2018. It’s also a source of iron, so another win for vegans.
Warburton’s crumpets
Founded in 1876 and still owned by the Warburtons’ family, their crumpets also get the vegan seal of approval, meaning vegans can enjoy these soft and spongy snacks guilt-free.
Lyle’s Golden Syrup
Tate and Lyle’s golden syrup (Tate & Lyle)
… and if you’re looking for a sweet topping for your crumpets, look no further than Lyle’s Golden Syrup, which is both vegan and utterly delicious for those of us with a sweet tooth.
Biscuits
Vegans are well served when it comes to biscuits, with a broad selection being entirely suitable for the plant-loving consumer. Oreos, Fox’s Party Rings, Lotus Biscoff, Bourbons, McVities Ginger Nuts, Crawfords Pink Wafers, Jammie Dodgers and McVities Hobnobs Choc Chips are all suitable for vegans to dip in their morning cuppa.
Rowntree’s Fruit Pastilles
Rowntree’s made their pastilles vegan in 2020 (Rowntree's)
Rowntree’s announced in 2020 that it would be changing its age-old recipe of the classic fruit jelly sweets to a vegan-friendly one. Brand manager Meg Miller commented: “We want the brand to be enjoyed by as many consumers as possible and so we are delighted to be able to introduce our new vegan friendly recipe across the full range of sweets.“ Bonza.
Hubba Bubba
Granted, it may be some time since you’ve blown a bubble, but the good news is that if you’re called to do so again, you can select Hubba Bubba for said purpose as it is certified as vegan.
Rudy's Vegan Diner welcomes guests inside its new restaurant situated next to the diner's iconic vegan butchers in London Islington
Rudy’s Vegan Diner opened the doors of its brand new diner to customers this week for the first time.
The restaurant, which has opened next to Rudy’s famous vegan butchers in Islington, opened in mid-April for delivery and collection only due to covid-19 restrictions.
According to Big Hospitality, the opening of the Islington diner is the first of four new restaurants planned – watch this space.
With Covid restrictions easing across the UK there is hope and excitement for the hospitality sector.
“It’s been a long time coming”
On the day of its opening, Rudy’s Diner shared a heartfelt message on its Instagram, “We are so glad to finally be able to have you dining in,
“It’s been a long time coming”
The Islington diner is the second restaurant from Rudys, as part of its plan to open four new venues in the next 12 months.
On the diner menu, you’ll be spoilt for choice with plant-based American-style comfort food. Rudy’s Rubenz is top of our list, filled with house seitan pastrami, grilled onions, cheeze slice, Saurkraut, Dill pickles & Rudy’s Secret Rubenz Sauce.
As well as mains, Rudys offers a range of delicious sides including Buffalo Wingz, Caesar Salad, Dirty Fries, and Mozzarella Sticks. We’ll take the lot!
Not just a Dirty Vegan Diner
Rudy’s opened its first 100% vegan diner in April 2018 at North Yard, Camden Market and specialises in serving up tasty vegan American comfort food.
Following its success, the restaurant went on to open the UK’s first 100% vegan butchers in North London. Selling a range of vegan meats including Peppered ‘Salami’, Black Pudding, and Peppered Turk’y Slices.
Despite some controversy, the vegan butchers completely sold out on the first day. With queues of people trailing down the street all eager to get their hands on the vegan meats.
The vegan butchers have since opened a second location in London’s iconic Selfridges Food Hall.
Rudy’s Diner continues to help vegans and non-vegans explore new possibilities for plant-based food, keeping things exciting, inclusive, and delicious.
People who are Vegan have their choices well measured. They choose their meals carefully, especially when in the outdoors. Considering you’re a vegan in New York, there are many good eateries that have you covered. Whether you are in the mood for a creamy bowl of mac ‘n’ cheese or a delectable meatball parm sandwich; these vegan restaurants in the NYC will cater to your every need.
From Korean dishes to American comfort to Israeli fare, these top-notch vegan restaurants will leave you speechless. Kick up your feet and relax as we take you on a tour of the city’s best vegan spots.
Blossom
This Chelsea vegan place in a Ninth Avenue townhouse was co-founded by Ronen Seri and Pamela Elizabeth in 2005. Established out of love for animals, Blossom was started at a time when vegan food was not as popular as it is today. It serves an eclectic spread of dishes, like a tofu BLT or risotto croquettes with buffalo sauce. The restaurant has been a long-time favourite for vegan New Yorkers.
Le Botaniste
The vegan, gluten-free spot is located in the Upper East Side of NYC. It provides pure, plant-based meals fused with new flavours and textures. Meals are available as customizable or standalone small plates, such as seaweed tartare, coconut ceviche, and supersede-encrusted avocado. The restaurant focuses on raw dishes and low-temperature cooking, so nothing is grilled or fried.
Beyond Sushi
Aiming to be the best vegan restaurant in NYC, Beyond Sushi is serving high-quality and accessible plant-based food. Thanks to its innovative culinary prowess, it transforms vegetables into fancy sushi rolls with a flavour palate and texture similar to traditional sushi. Ranging from dumplings to wraps and pasta to sandwiches, the menu is filled with vegetable-centric options. Its best-selling dish is the Spicy Mang sushi roll comprised of black rice, avocado, mango and cucumber topped with a toasted cayenne spicy vegetable slaw.
Aunts Et Uncles
Located in Brooklyn’s Flatbush neighbourhood, Aunts Et Uncles brings the taste of the Caribbean. This vegan joint serves American-style bites along with the Caribbean flavours, such as the Au Burger and Mofongo – both of which are appetizing options with plenty of veggies. Each dish is accompanied by beer, wine or cocktails. Diners can also browse through the café’s lifestyle shop, which offers everything from t-shirts to books.
Louie’s Luncheonette
Louie’s Luncheonette is an all-vegan deli that offers a variety of plant-based meats. The deli also serves sandwiches like The Italian and Cubano, both featuring vegan cheeses, variety of vegetables, condiments and more. Using all-natural plant-based ingredients, it prepares ready-to-eat vegan meats that have fine taste and nutritional value.
