5 Healthy, Affordable Vegan Meals for Low-Energy Days

From vegnews.com

Need low-effort vegan meal ideas? These five meals for breakfast, lunch, or dinner use affordable ingredients and don’t start by asking you to chop an onion

Sometimes, you don’t have the energy to cook anything that involves breaking out your knife and cutting board, and that’s okay. A lot of factors can interfere with what you cook and eat, from a busy schedule to chronic pain to mental health and everything in between. Sure, ready-made meals and fast food are an option for most people, depending on where you live, but maybe neither of those aligns with your health goals or your bank account. And another problem might arise when you search for easy, healthy, budget-friendly vegan meals.

It often goes like this: you come across a purportedly simple vegan recipe on a blog, but then the first step asks you to chop an onion or dice up vegetables for mirepoix. Cue the record scratch sound in your head. As far as we’re concerned, having to cut any ingredient is where a “simple” recipe stops being “simple” and becomes inconvenient. Thankfully, you’re not out of luck if you want vegan meals that don’t involve any chopping.

How to make healthy, affordable vegan meals for low-energy days

Just because a recipe is low-effort doesn’t mean that it needs to be bland. So, we asked Rhyan Geiger, an RDN and owner of Phoenix Vegan Dietitian, for simple, healthy, delicious vegan meal ideas that also happen to be budget-friendly. Her top tips? “Pasta dishes are a go-to for affordable and easy vegan recipes. There’s nothing wrong with pasta. And, a loaf of bread can go a long way,” she says.

Vegan food may have a reputation for being expensive, but many plant-based ingredients are among the cheapest options available. Geiger recommends stocking your pantry with staples like frozen fruit and vegetables, brown rice, peanut butter, and of course, whole grain pasta, and whole grain bread. 

Looking for inspiration? Here are five easy, delicious vegan recipes you can make when you don’t have the time or energy to cook.

Sam Turnbull

1Whole grain pasta with frozen greens and beans

Pasta often comes to the rescue on those busy days where appetites are ravenous and the willingness to cook is low.

For an easy pasta dish packed with greens, combine a serving of your favorite whole grain noodles with frozen spinach, shelled edamame, and extra virgin olive oil. This combination of complex carbohydrates, protein, and healthy fat is an excellent way to get all of your macrobiotics on one plate.

“Half your daily grains each day ideally should be whole grains,” Geiger says. Whole grain pasta tends to contain more B vitamins, fibre, and protein. 

“Adding a bunch of spinach will boost the nutritional value and should make up about half of your plate or bowl,” she adds. As a finishing touch, top it with frozen shelled edamame to balance out your meal with some protein.

For some easily added flavour, mix your pasta dish with garlic powder, red pepper flakes, black pepper, and nutritional yeast. For a recipe to model your meal after, try this spaghetti with spinach and white beans. Just swap the chopped onion and garlic with one tablespoon of onion powder and one teaspoon of garlic powder. 

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2Whole grain toast with peanut butter and banana

When you need a quick meal, you can’t go wrong with toast. It takes minutes to make, it’s filling, and there are so many options to choose from for toppings. Spread some peanut butter on top and add sliced bananas for a quick, affordable meal or snack.

“Toast doesn’t have to be only a breakfast option,” Geiger explains. “When eating toast for a meal you can opt for two slices and for a snack, depending on your hunger and activity, you could have one slice.”

This meal includes both complex carbohydrates from the whole grain toast, plus simple carbohydrates from the banana, both of which provide energy to help you go about your day.

“Peanut butter not only has plant-based protein, but also fat which will help keep you feeling full for longer, which can be important if your meals are farther apart,” Geiger says. 

Vaaseenaa

3Dressed-up low-sodium canned lentil soup

As convenient as they are, vegan canned soups can sometimes leave the stomach wanting, calorie-wise. But, for a quick meal, you can and should add your own accoutrements, such as frozen vegetables, brown rice, or whole grain toast on the side. 

“Picking out a soup with protein such as lentils can help keep you feeling full as well as maintain your muscle mass,” Geiger says. “Opt for frozen veggies like broccoli and peppers instead of only corn and peas.”

Be sure to pick a low-sodium soup, as regularly eating high-sodium foods can lead to high blood pressure over time. “If you can’t find low-sodium soup, it’s okay to have the regular kind once in a while—just not all the time,” Geiger adds.

Rocky89

4Oatmeal with frozen fruit and peanut butter

Oats are a good source of complex carbohydrates, fiber, protein, and an array of important vitamins and minerals, including manganese, copper, and vitamin B1. They’re also incredibly versatile, easy to prepare, and affordable.

“Oats can be eaten cold or warm, making them easy to add into your day,” Geiger says. “They’re an excellent whole grain and can be purchased in bulk bins so you can get just the amount you need. Frozen fruit like strawberries and blueberries can be added on top and microwaved with the oats.”

According to research, frozen fruit is often just as healthy—if not more nutritious—than fresh, and it’s typically cheaper, too. It’s also longer-lasting in that you likely won’t have to toss it due to it going bad before you can eat it. But if you see fresh fruit on sale, buy it and freeze it at home. 

“Drizzle the top of your oats with peanut butter to add a source of protein and healthy fat,” Geiger says.

Julieanna Hever

 

5Stir-fried vegetables with rice

You can make a nutritious vegan stir-fry without ever having to chop vegetables, let alone an onion. 

“Stir-fry is one of the best ways to add a surplus of vegetables to your diet easily,” Geiger explains. “Vegetable stir-fry can be a perfect meal for days where you have ingredients in your fridge that you need to use up before they go bad.”

If you want to use all frozen produce, look for bagged mixed vegetables that contain flavour-packed produce, like onions and bell peppers. “It’s a customizable recipe so feel free to use any vegetables you have on hand,” Geiger adds. 

As for the rice, using microwaveable brown rice will cut down on preparation time while delivering healthy carbs. But if you have the time and energy for it, cooking a batch of rice that you can use during the week is a good option, too. “Adding avocado to the top is optional but adds flavour and ‘keeps-me-full’ fat,” Geiger says.

Whether you need to save energy or just time, these easy plant-based meal ideas are worthy of your regular dinner rotation. You can make this vegetable stir-fry easier by using pre-baked and seasoned tofu and by skipping the chopped vegetables in favour of using a bagged mix.

https://vegnews.com/2022/9/affordable-vegan-meals-low-energy

 

Which American City Has the Most Vegan Food? These 5 Cities Were Just Named the Best.

From vegnews.com

A new report ranked America’s 100 largest cities for their vegan-friendliness, and these five ranked best for vegan restaurant options

Ever wonder which American city has the most vegan food? Among the 100 largest cities in the United States, Scottsdale, AZ ranks best for its percentage of vegan options at restaurants, according to a new report by financial website WalletHub. Based on information provided by the travel website TripAdvisor, approximately 16 percent of restaurants in Scottsdale offer vegan options. Comparatively, the city with the lowest percentage of vegan restaurant options is North Las Vegas, NV, which had 20 times fewer offerings at 0.83 percent.

The cities that fill out the top five list of cities with the highest percentage of vegan restaurant options are St. Petersburg, FL (at nearly 14 percent); Washington, DC (13 percent); New Orleans, LA (12 percent); and New York, NY (12 percent). 

Freya’s Diner

When it comes to vegetarian options, the report notes that Plano, TX has the highest share of restaurants serving vegetarian options (nearly 64 percent), which is 21.6 times higher than in Laredo, TX, the city with the lowest at just about three percent. 

America’s most vegan-friendly city

WalletHub also ranked the best cities overall for vegans and vegetarians, and, not surprisingly, Portland, OR came in first. Portland ranked well for its organic farms, community gardens, and restaurant options, but the study found it has higher grocery costs for vegans and vegetarians than most other cities. 

Portland is well-known for its plant-based food scene, including various all-vegan carts scattered around the city with options ranging from budget-friendly falafel to high-end gourmet fare. Its beloved restaurant offerings include Homegrown Smoker BBQ, Blossoming Lotus, and The Bye-and-Bye. And then there’s the country’s first vegan mini mall, which opened in Portland in 2007 and features a bakery, a grocery store, a clothing shop, and a tattoo parlor. 

The cities that follow Portland for the top scores include Orlando, FL; Los Angeles, CA; Phoenix, AZ; and Austin, TX. To determine the best and cheapest places for vegans and vegetarians, WalletHub compared the 100 largest cities across three key dimensions—affordability, diversity, accessibility and quality, and vegan/vegetarian lifestyle—and evaluated those dimensions using 17 relevant metrics of vegan- and vegetarian-friendliness, ranging from the share of restaurants serving meatless options to the cost of groceries for vegetarians to salad shops per capita.

Leguminati

Each metric was graded on a 100-point scale, with a score of 100 representing the most favourable conditions for vegans and vegetarians. Finally, WalletHub experts determined each city’s weighted average across all metrics to calculate its overall score and used the resulting scores to rank-order its sample. 

Similar results came up in WalletHub’s 2019 report, in which Portland got top spot, with Los Angeles and Orlando not far behind. Notably, Scottsdale, AZ also had the highest share of restaurants serving vegan options (11 percent) which was 26 times higher than in Newark, NJ, the city with the lowest options at 0.4 percent.

What’s the best vegan city in the world?

Last year, a ranking by professional chefs website resource Chef’s Pencil ranked Portland the most popular city for vegans in the entire world, based on Google search data in 2020. Portland reclaimed its title as the vegan capital of the world after being outranked by Bristol in the United Kingdom for the previous two years. 

Blossoming Lotus

For Portland, Google data showed that eating out at vegan restaurants was down in 2021, with search levels for restaurants dropping by a quarter year-on-year. However, the drop in restaurant visits was offset by a surge in searches for vegan recipes and vegan food such as cheese and ice cream.

Google Trends allows you to benchmark the popularity of veganism across the world by providing popularity scores for various topics. For example, Portland, OR had a veganism popularity score of 100 and Berlin, Germany had a score of 86, which means that a higher percentage of Portlanders searched for vegan foods and products compared to Berliners.

Though Portland received the top spot in 2021 and previous years as the best in the world for vegans, the Chef’s Pencil’s 2022 ranking, however, shows the seaside town of Brighton, UK is the new vegan capital of the world. It’s the first time that any city other than Portland or Bristol has taken the top spot.

https://vegnews.com/2022/9/5-cities-vegan-food-america-wallethub

 

Meera Sodha’s vegan recipe for tomato and tofu stir-fry with sesame rice

From theguardian.com

Sometimes a substitute becomes the star player, as in this riff on the classic tomato and egg stir-fry, where tofu steals the show

Sometimes when I’m writing recipes, I remember the infinite monkey theorem, whereby, if a monkey hit a keyboard randomly for an infinite amount of time, it would eventually type The Complete Works of Shakespeare. Occasionally, I feel like that monkey, with ingredients instead of keys, and it can be a wonderful surprise when they alchemise into something more delicious than you ever imagined. Today’s recipe was intended to be a riff on a simple Chinese home-cooking favourite, egg and tomato stir-fry, but it turns out that the tofu doesn’t taste like a replacement for the egg, or inferior to it. It has just become its own new wonderful dish.

Tomato and tofu stir-fry with sesame rice

Prep 10 min
Cook 30 min

Serves 2, generously 

200g jasmine rice
1 tbsp sesame oil
Fine sea salt
Rapeseed oil
6 spring onions, trimmed, white parts sliced and greens cut on an angle into 3cm lengths
280g firm tofu, drained and roughly torn into pieces
500g firm vine tomatoes, each cut into 8 wedges
2½ tbsp light soy sauce
2 garlic cloves, peeled and minced
½ tbsp white miso
Black sesame seeds, to garnish (optional)

Put the rice in a sieve, rinse under the cold tap, drain, then tip into a medium saucepan for which you have a lid. Add the sesame oil and a half-teaspoon of salt, then add 350ml just-boiled water and bring to a boil. Pop on the lid, turn down the heat to a whisper and leave to simmer for 12 minutes. Turn off the heat and leave to rest – do not be tempted to lift the lid.

Put a plate by the side of the hob, ready for the tofu when it’s cooked, and fill a cup with 100ml cold water. Put two tablespoons of oil in a large frying pan on a medium heat and, once hot, add the spring onion greens and a quarter-teaspoon of salt, and stir for a minute, until the onions turn neon. Add the tofu, mash with a potato masher until it resembles scrambled eggs, then cook, stirring, for three minutes, until hot, and spoon out on to the plate.

Wipe out the pan with kitchen paper and pour in another tablespoon of oil. When that’s very hot, add the tomato wedges and leave to cook for five minutes, stirring only once – you don’t want to break up their shape. Add the garlic and spring onion whites, gently stir and cook for another minute. Follow with the miso, soy sauce and the cup of water, stir gently and leave to bubble fiercely for three minutes. Finally, return the tofu to the pan, leave to simmer and bubble for five minutes, then take off the heat.

Scoop the rice into a large bowl and leave the stir-fry in the pan, furnish both with serving spoons and the rice with sesame seeds, and serve.

Photograph: Louise Hagger/The Guardian. Food styling: Emily Kydd. Prop styling: Jennifer Kay. Food styling assistant: Susanna Unsworth.

https://www.theguardian.com/food/2022/sep/24/vegan-tomato-tofu-stir-fry-recipe-rice-meera-sodha

Vegan Eggs: Know All About This Plant Based Food

From slurrp.com

Vegan eggs are skilfully designed to replicate both the savoury flavour and the unmatched binding qualities of the animal-based equivalents.

When you consider that there have been practical substitutes for poultry eggs for many years, vegan eggs have to be one of the more unexpected and startling additions to the list of plant-based foods. Along with tofu being a scrambled egg alternative, apple sauce and "flax eggs" have long been used as binding ingredients in baking. Plant-based eggs that resemble traditional eggs in appearance and flavour are now making their way onto our plates. Why? due to a compelling combination of ethical and health factors. Vegan eggs come in many forms and are expertly constructed to imitate not just the savoury flavour of solo eggs but also the unrivalled binding properties of animal-laid equivalents. They make promises, but do they keep them? Are they nutritious, as well as tasty? Furthermore, what precisely are vegan eggs? 

In order for you to choose which vegan egg products to test, we've compiled all the information you require regarding the trend. 

What Are Vegan Eggs? 

Most certainly, there are a ton of memes about vegans making their own eggs for breakfast. Vegan eggs are actually a mixture of components meant to resemble either the texture, flavour, or binding properties of chicken eggs. Modern alternatives incorporate anything from mung beans and black salt to soy milk. The simplest alternative is prepared vegan eggs, or if you'd rather not cook at all, eateries have begun offering their own concoctions. Homemade recipes frequently emphasise fried eggs because they make it possible to create distinct white and yellow components. Tofu and blendable orange vegetables are frequently included in these recipes. Squash is a popular option. The majority of commercially available vegan eggs are offered as liquids, which are simple to scramble, turn into omelettes, or include into baked goods. While different manufacturers use different ingredients, many tend to prefer black salt (kala namak) in order to achieve a "eggy" taste and fragrance. Along with liquid eggs, veganized omelette patties, pre-scrambled eggs, and even authentic boiled eggs are also options. 

Health Component 

Vegan eggs can be nutritious if the right ingredients are utilised. But one thing is for sure—even only because they have no cholesterol—they are healthier than their animal-based counterparts. Regular eggs contain cholesterol, which has been shown to raise the risk of heart disease. The yolks contain the highest concentration. "For every half an egg taken each day, patients had a 6 percent higher chance of developing cardiovascular disease, and an 8 percent higher risk of mortality over 17.5 years," according to research from Northwestern University in Chicago. Many people consume eggs to increase their protein consumption, but many are ignorant of the possible health risks that may result. The healthiest vegan egg, however, can become a hazardous snack when prepared and presented in a way that greatly increases the fat level. Ingredients are only one thing to keep in mind; preparation also has a big impact. 

Flavour Component

While it would be pointless to say they taste exactly like regular eggs, many do. Homemade alternatives have a chance to come really close because it is easier to distinguish between the white and yolk. Having said that, the most authentic representations always benefit from the use of black salt, which imparts a sulphur-like flavour and aroma. Another ingredient that works surprisingly well and deposits a natural yellow colour is nutritional yeast, which is more frequently used to simulate a cheese flavour in cuisine. 

More so than flavour, texture is a crucial factor in this case because traditional egg dishes all have a very distinct mouthfeel, which is more or less what we believe many manufacturers have attempted to imitate. 

Egg Substitutes 

Eggs have long been replaced by other ingredients by vegans, whether in baking or filling breakfast burritos. In other words, there is a great assortment of tried-and-true recipes available for experimentation. The following substitutions for one egg in baking have shown to be successful: 

Apple sauce 

1.4 cups of apple sauce can be used in place of an egg, but watch out for extra sugar. This won't be a huge issue when baking something sweet, but you might do better with something else when making savoury items. 

Flax seeds 

3 tablespoons warm water and 1 tablespoon ground flaxseed is all that is required. It is best to prepare the mixture first so that it can sit and thoroughly amalgamate. 

Chia seeds 

Two and a half tablespoons of warm water should be added along with one tablespoon of chia seeds. This will need to thicken for at least five minutes at room temperature. 

Aquafaba 

Aquafaba, which is made from chickpea water, is an excellent alternative to egg whites in baking since it is flavourless and fluffy. This miraculous liquid, which forms soft peaks when whipped, is what makes vegan macarons possible. 

Tofu 

Tofu continues to be a standout ingredient for many vegans. Use silken rather than extra firm so you may achieve a similar final texture. Add turmeric for colour and black salt for flavour. It functions likewise when included in an English breakfast. 

Mung beans 

Given its popularity, a lot of home cooks have experimented with producing their own mung bean-based ingredients. The beans can mimic fluffy scrambled eggs when softened, mixed with coconut milk, and flavoured with nutritional yeast. 

https://www.slurrp.com/article/vegan-eggs-know-all-about-this-plant-based-food-1664006106216 

5 Tips on How to Go Vegan in College

From vegnews.com

From dining hall hacks to accountability ideas, these simple tips can help you make the plant-based switch from the comfort (or chaos) of your dorm room

Although delivery pizzas, all-nighters, and tight budgets characterize college, it’s also an ideal opportunity to develop lifelong healthy habits. This four-year incubation period is the time to focus on becoming the best version of yourself. Despite restricted dining hall options or roommates who seem to live off instant beef-flavoured ramen and microwaved mac and cheese, going vegan on campus is totally doable. Become your best self not just through the higher education you’re paying for, but through your lifestyle as well. Here are five tried-and-true steps to help you easily go vegan on (and off) campus. 

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1Do your research

Before you toss out your stash of animal-based convenience foods, it is crucial to find your why. Most people who jump into veganism just because it’s “trendy” aren’t able to stick to the lifestyle. There are many reasons to go vegan. Taking some time to research the benefits will allow you to further educate yourself on the culture and ensure that you make the change for good. Although there is an abundance of resources to motivate your journey, we highly recommend starting with documentaries. 

Seaspiracy and Cowspiracy thoroughly explain the environmental impacts of animal agriculture. Add The Game Changers, What the Health, and Vegucated to your queue for insight into the health benefits of eating plant-based. “101 Reasons to Go Vegan,” a video presentation by the Animal Rights Foundation of Florida, is another resource to aid your journey. VegMovies, dubbed the vegan Netflix, is a go-to resource for finding vegan-aligned films.

Wherever you start, all of these resources harness science-backed facts to promote the concept of veganism. We promise, all of these are far more entertaining than reading another textbook. College kids get enough of that already. 

2Take baby steps

Going vegan can be a lengthy transition, not an instant transformation. Don’t be discouraged if you hit some road bumps on your journey. College is a time full of distractions and temptations; if you drop the ball one night and indulge in some non-vegan dining hall cookies, don’t beat yourself up. If it takes the entirety of your freshman year to commit, that’s fine.

When facing a setback, remind yourself of your why, and lean into it. Every progression is different, and that is a-okay. Pro tip: Next time you’re eyeing those dining hall cookies, grab a box of Oreos from your school’s convenience store instead. Also, check out these accidentally vegan snacks and cookies so you can stock up! 

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3Get creative in the dining hall 

Gone are the days of mystery-meat-stocked cafeterias. As of 2017, 70 percent of colleges offered at least one vegan option daily.

If your school lands in that minority percentile, you just might have to be a little creative. A typical vegan night at the dining hall may include spinach and edamame from the salad bar, rice and beans from the Mexican station, and cooked vegetables from the hot food section. Sure, these flavours may not complement each other precisely, but let’s be real here; you’re eating college cafeteria food—omnivore or otherwise, it’s time to lower the bar. 

Canva

4Treat yo’self to off-campus food

Vegan or not, we all need a break from the monotony of the dining hall. In this day and age, most urban sprawls offer delectable vegan-friendly options, and most cities have at least a few vegan restaurants.

To track down your new favourite to-go order, cross-reference HappyCow and Yelp for reviews and little-known vegan options. These tools are invaluable for college towns or suburban areas. You may have never discovered that one coffee shop that serves vegan cupcakes while living in your on-campus bubble! Another option is to search hashtags on Instagram. Type in #vegan(yourtown) for local hidden gems. For example, for all of you at the University of North Carolina Chapel Hill, check out the pastries behind the #veganchapelhill hashtag! 

Pro tip: peruse our VegNews city, food, and restaurant guides for even more vegan-friendly eats near you. Or, if you have access to a kitchen and prefer to roll up your sleeves, our milk, cheese, and even beer and wine guides make plant-based grocery shopping a breeze. Check out our vegan recipes for some #cookinginspo, too.

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5Stay accountable

Upon entering college, making new friends seems daunting. Fear not! The vegan niche may actually speed the process. It’s easy to meet other vegans through food clubs, vegan restaurants, or even in the dining hall. Food is one of the easiest topics to bond over, because who wouldn’t want to grab a bite after a long day of class?

Having vegan friends to hold you accountable—and making it fun—is key to the longevity of your new plant-based lifestyle. While working on those best-friends-forever bonds, keep yourself accountable by creating a food-based Instagram (or go in the direction of ethical fashion—you will have a style-savvy, locked-in audience immediately). Devoting a public space to share your culinary creations, edible adventures, or vegan leather thrift store jacket can help increase your vegan confidence.

Not bogged down with homework? Take it to the next level and create a vegan YouTube channel or blog with easy-to-use site-building tools. Whether an Instagram account, website, or YouTube channel is up your creative alley, expressing your vegan passions with others is a sure way to stay accountable. 

If you’re commuting from home, check out these easy meals for vegan beginners you can master in no time. If you’re fortunate, perhaps your parents will spring some cash for groceries—and you can veganize them in the process! 

https://vegnews.com/2022/9/how-to-vegan-college

Recipe: Vegan Herb Roasted Autumn Harvest Bowls with Creamy Tahini Dressing

From vegnews.com

These bowls are full of all of the earthy, roasted flavours of autumn produce

 Weeknight dinners don’t get much easier or more nutritious than these simple vegetable and lentil bowls from the One Green Planet’s Fall: Plant-Based Recipes to Celebrate Harvest Season cookbook.

What you need:

For the roasted vegetables:
2 tablespoons olive oil
1 tablespoon apple cider vinegar
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon dried thyme leaves
½ teaspoon ground sage
¾ teaspoon salt 
¼ teaspoon black pepper
2 large parsnips, peeled, quartered, cored, and cut into 1½-inch pieces 
1 pound Brussels sprouts, halved 
2 medium sweet potatoes, peeled and cut into 1-inch cubes

For the lentils:
1 cup green lentils
5 cups water

For the dressing:
¼ cup tahini
2 tablespoons apple cider vinegar
½ teaspoon salt
¼ teaspoon garlic powder
3 to 4 tablespoons water
¼ teaspoon black pepper

¼ cup shelled pumpkin seeds, for topping

What you do:

1. 1.  For the roasted vegetables, preheat oven to 425 degrees. In a small cup, combine oil, apple cider vinegar, garlic, onion powder, thyme, and sage. Mix to combine.
2. 2.  Onto a large sheet pan, place all vegetables. Drizzle with oil and vinegar mixture and toss to coat. Sprinkle with salt and pepper. Roast for 40 to 50 minutes, stopping to mix after about 25 minutes.
3. 3.  For the lentils, into a medium-sized pot, add lentils and water. Bring to a boil and reduce heat to simmer. Simmer lentils for 15 to 20 minutes until cooked, but not mushy. Drain remaining excess water and set aside.
4. 4.  For the dressing, into a medium bowl, add tahini, apple cider vinegar, garlic powder, salt, and black pepper. Stir to combine. Slowly add water, one tablespoon at a time, stirring. 
5. 5.  Into serving bowls, divide lentils and vegetables. Sprinkle with shelled pumpkin seeds and a drizzle of apple cider dressing.

https://vegnews.com/2022/9/vegan-autumn-harvest-bowls

Vegan Terry’s Chocolate Orange bar launches in the UK – Here’s where to buy yours

From veganfoodandliving.com

Following its initial reveal in June, Vegan Terry's Chocolate Orange bar is finally available in supermarkets across the country

Chocolatiers behind the iconic Terry’s Chocolate Orange have debuted its first vegan chocolate bar.

The Terry’s Chocolate Orange Plant-Based Bar is a dairy-free version of the brand’s legendary orange-flavoured chocolate.

Made with rice syrup, hazelnuts, and its signature real orange oil, the vegan chocolate bar is certified by the Vegan Trademark.

Taking to social media to reveal its latest product, Terry’s explained that they have been working hard to perfect its new dairy-free recipe to ensure the new Chocolate Orange Plant-Bar captures the same authentic taste as its dairy counterpart.

Although Terry’s new chocolate product doesn’t come in the traditional spherical orange shape, the bar includes impressed segment shapes that can be broken off piece by piece.

The new bar comes in cardboard and foil packaging making it 100% recyclable.

The vegan Terry’s Chocolate Orange bar is now available from Sainsbury’s, Ocado, Nisa, and other selected convenience stores for £2.50 (RRP).

Vegan chocolate bars from dairy chocolate giants

With more people than ever ditching dairy and turning to plant-based alternatives, big-name chocolate brands are having to introduce dairy-free products to their repertoire.

Joining Terry’s, chocolate giants such as Mars, Cadbury, and Nestlé have all launched their own vegan chocolate products in recent years. Most recently, Nestlé announced the return of its vegan KitKat following its disappearance from supermarket shelves shortly after its initial launch.

The recent product launches from these brands have split the vegan and plant-based communities. People argue that despite launching plant-based products, ethical vegans should not buy from these companies as ultimately the money will support the brand’s work with dairy industries.

On the other hand, others argue that increasing demand for these products will force businesses to increase their dairy-free and vegan products.

Additionally, it can create greater choices for shoppers. Some suggest that non-vegan shoppers may be more enticed to try plant-based products if it is made by a brand they recognise.

Overall, both arguments continue to leave people unconvinced.

https://www.veganfoodandliving.com/news/vegan-terrys-chocolate-orange-bar-launch/

Every Vegan Cookbook You Need This Fall

From vegnews.com

From a historical take on vegan Chinese cuisine to recipes from Los Angeles’ most celebrated plant-based restaurants, here are the cookbooks you need to know about

Cookbooks are no longer the sole keepers of vegan recipes. Today, plant-based recipes are everywhere—from blogs to TikTok videos, and Instagram captions to cooking shows on The Food Network. However, the cookbook industry endures. For some, these recipe bibles serve as collectables or eye-catching coffee table pieces; for others, their pages are worn, ripped, and splattered—the telling signs of a much-loved book. No matter where you lie on that spectrum, you’re going to want to get your pre-orders in for these vegan cookbooks coming this fall. 

Hannah Che

1The Vegan Chinese Kitchen

Blogger, food photographer, and now cookbook author Hannah Che takes the reader on a historical journey through Chinese vegetarian cooking in her upcoming debut book. The humble, vegetable-focused recipes are interwoven with essays from Che, interviews with chefs and producers, and intimate observations about how history has shaped the foods she grew up with living as a Chinese American and a vegan. Pre-orders are open now for the September 13 release.
FIND OUT MORE

Tabitha Brown

2Cooking from the Spirit

With the summer release of Tabitha Brown’s vegan Food Network Show, It’s Compliplated, it’s only fitting that this star have her own cookbook. Brown boosted herself into the spotlight with her highly opinionated YouTube videos, setting off a chain reaction of food-related projects including but not limited to creating her own McCormick seasoning, serving as a spokeswoman for Whole Foods Market, and opening not one but two locations of her own restaurant. Suffice it to say, Brown knows her way around the kitchen, and her recipes are an authentic reflection of her vibe. From Jackfruit Pot Roast to Broccoli Alfredo Pizza, her food is sure to make you and your family smile. 
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Magical Food Department

3The Unofficial Harry Potter Cookbook

You don’t need an admissions letter to Hogwarts to experience a feast from The Great Hall; you just need to put in a little work in the kitchen. This vegan cookbook debuts November 1—just in time for Harry Potter-themed Friendsgivings and holiday get-togethers. Enjoy your own self-guided Potions course by mixing up a cauldron of pumpkin juice or try your hand at Dark Arts Fudge. Some recipes do take time, but the instructions are simple enough that even Crab or Goyle could perfect them. 
FIND OUT MORE

Pinky Cole

4Eat Plants B*tch

What makes Pinky Cole’s vegan burger joint so addictive? She’s sharing her secrets in her debut cookbook, available November 15. The 91-recipe collection includes more than Slutty Vegan hits—it also offers a look into what Cole enjoys on a regular basis, from Jamaican rice, chickpea, and plantain bowls to oyster mushroom parm. Whether you’re in the mood for an indulgent “Heaux Boy” or just craving a clean bowl of flavorful nourishment, this cookbook can take you there. 
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Gracias Madre

5The Gracias Madre Cookbook

Learn to cook (and eat) like a Hollywood celebrity with this highly anticipated cookbook from LA’s hottest vegan restaurants. While the book can’t provide the unmatched atmosphere of this popular Mexican restaurant, it can teach you how to make an irresistibly decadent queso blanco and tender mushroom carnitas to fill homemade corn tortillas. Restock your bar cart and get ready to cook with a mezcal cocktail in hand—this vegan cookbook is available now. 
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Karolina Tegelaar

6The Vegan Baking Bible

Yes, you can bake. Compartmentalize all your baking fails and put them in the past, then crack open this fresh new cookbook, coming December 6. Author Karolina Tegelaar breaks down all the basics of vegan baking, providing simple yet effective recipes ranging from lighter-than-light sponge cakes to fudgy, crackly topped brownies. She offers detailed yet digestible troubleshooting support through illustrations and text to ensure you nail everything from the humble traybake to the impressive pain au chocolat. With this cookbook in your arsenal, you’ll never have to dump another bake in the bin again. 
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Hannah Kaminsky

7Everyday Vegan Cheat Sheet

If you’re like us and immediately start turning through the recipe pages when you come across a new cookbook, you may wonder why all the food looks so … thin. Then you realize it’s a sheet pan cookbook. Ah, the light bulb moment. This accessible cookbook covers everything from breakfast to dessert, all made with a handy sheet pan. Blondies, pot pie, a pop tart 12-inches long? It’s all possible, and the book is available now. 
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Candice Hutchings

8The Edgy Veg Easy Eats

Author Candice Hutchings taught us how to make mouth-watering, indulgent, “dude food” vegan back in 2017. This follow-up to her debut bestseller still includes recipes for craveable dishes, but all in 45 minutes or less. From crowd-pleasing Lazy Lasagna to one-pot Easy Breezy Creamy Chick-Peas, Hutchings covers it all in a flash. Pre-order your copy for the October 22 release. 
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Zach Neil

9Death for Dinner

If puns, horror movies, and cooking give you a thrill, you’ve got to pick up a copy of this book. Author Zach Neil whipped up 60 “gorey-good” vegan recipes inspired by classic horror movies and television shows. Each recipe will make you cringe with delight—not only because of the punny names (The Hills Have Fries, anyone?)—but also because these dishes are actually really tasty. Snag your copy now and practice that Blood Orange Cheesecake Trifle before you host that Halloween party. 
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Luce Hosier

10One Pan Vegan

Keep that oven preheated—here’s another fall cookbook utilizing the simple sheet pan. Author Luce Hosier provides no-fuss, reliable vegan recipes all prepared, cooked, and served on your trusty 18”x13”. From tender, vegan chorizo-laden gnocchi to irresistible Carrot Sheet Cake, this new book will quickly become a staple in your cookbook arsenal. Check your local bookseller after September 13. 
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Maggie Zhu

11Chinese Homestyle

Depending on where you live, vegan dim sum isn’t the easiest thing to find. That’s why we make our own. This upcoming cookbook is full of craveable, hearty, and comforting Chinese dishes from flaky scallion pancakes to kimchi steamed buns. You’ll also encounter recipes for simple yet satisfying vegetable dishes and American-Chinese takeout classics like Orange Cauliflower and Chinese Eggplant with Garlic Sauce. Start cooking September 20.  
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Plant Based Nepal

12Plant-Based Himalaya

While these two cuisines are culturally distinct, it’s fairly safe to say that if you enjoy Indian food, you’ll love Nepalese dishes. Author Babita Shrestha was born and raised in Nepal and she shares 38 of her favourite recipes in this book from eggplant curry to various achaars (South Asian pickles). 
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https://vegnews.com/2022/9/vegan-fall-cookbooks-2022