The words “vegan cuisine” used to produce a less-than-favourable facial expression, but those days are long gone. Even the most hardened carnivores have come around to how delicious Impossible products are, and more and more restaurants are opening up their menus to the variety vegan options offer. But only one sit-down restaurant on the Vegas Strip is exclusively vegan, and that’s Crossroads Kitchen, Tal Ronnen’s mega-popular destination for diners of all stripes.
The sheer variety here is pretty dizzying, but it’s all fantastic, from the sweet pea arancini appetizer with preserved lemon aioli and Parmesan cheese to mains like eggplant filet with mashed potatoes and mushroom bordelaise. There’s also an entire nut-free menu for those with allergies! Here you’ll find delights like truffle mushroom bianca pizza (and you can add fresh truffles) and delta asparagus and sugar snap peas with horseradish sabayon, radish and pea tendrils.
Just a few of the vegan delights waiting for you at Crossroads Kitchen in Las Vegas Photo: Courtesy
A real highlight here is the restaurant’s tasting menu. Choose between a five- and seven-course experience that takes you through everything Ronnen does best. We definitely recommend the latter for $175 per person, in which you get to enjoy chilled asparagus soup with lemon oil; grilled artichokes with roasted peppers, olives, capers, lemon and mint; stuffed zucchini blossoms with almond ricotta cheese and marinara; grilled maitake mushrooms with tamarind glaze, lime and chives; spring agnolotti with fresh truffles, lemon broth and scallion oil; grilled lion’s mane steak with truffle potatoes and mushroom bordelaise; and a chef-selected dessert. (Good news: They’re all awesome!)
You’re certain to want to check out happy hour here, as the prices are definitely right. From 4-5:30 p.m. Monday through Thursday (at the bar and lounge only), enjoy treats like caviar and chips, Impossible cigars with spicy almond milk yogurt, stuffed zucchini blossoms, calamari fritti with diablo sauce and lemon and Caesar salad with your choice of kale or romaine, garlic focaccia croutons and dressing—each for only $10! The same price is applied to all drinks, from specialty cocktails like the Sweet Leaf (with your choice of vodka or gin, chareau and cucumber syrup) and No Aloha (made with toasted pineapple tequila, cinnamon syrup and aquafaba) to wines and beers. It simply cannot be beat.
A vegan picnic is not a compromise. The real challenge of outdoor eating is purely structural: food has to travel without refrigeration for a few hours, hold its quality in heat, and survive transport without turning into a soggy or wilted version of itself. By that standard, plant-based food has some genuine advantages, grain salads improve with time as dressing soaks in, marinated vegetables develop flavour on the road, and whole fruits travel better than anything. This post has been updated for 2026 with current product picks and honest guidance on what actually works for a plant-based summer picnic spread. For grilling equipment, see our best vegan BBQ and grilling products for Memorial Day 2026. For the dressings that hold these salads together, see our best vegan summer salad dressings and condiments 2026.
Key Takeaways
Grain salads are the best travel-ready plant-based food, quinoa, farro, and wild rice hold their texture for 4–6 hours after dressing, unlike pasta which continues to absorb and soften. According to the British Nutrition Foundation, whole grains provide fibre, magnesium, and B vitamins that make them a nutritionally complete base for a substantial picnic meal.
Massaged kale salads travel better than any other leafy green — according to Serious Eats, the massage process breaks down the tough cell structure and pre-wilts the leaf slightly, meaning additional time in dressing improves rather than degrades the salad. Romaine and arugula, by contrast, wilt badly under dressing within 30 minutes.
Marinated chickpea and white bean salads improve over time, the legumes absorb dressing flavour and become more flavourful as they sit. According to a 2015 review in Nutrients, legumes provide a slow-release carbohydrate source that produces better satiety and blood glucose response than refined grain equivalents, making them an excellent picnic anchor.
Keep dressings separate and add at the last moment for maximum freshness on tomato-based, cucumber, or delicate herb salads. According to the Academy of Nutrition and Dietetics, grain-based plant-based picnic meals provide sustained energy release ideal for outdoor summer activities. Pack dressings in a Stasher bag or small glass jar for a spill-proof portable format.
According to the FDA’s food safety guidelines for picnics, plant-based foods not containing mayonnaise or dairy can generally be stored safely at room temperature for up to 4 hours, giving a comfortable picnic window without a cooler for most plant-based salads.
Image Credit: One Green Planet
Best Portable Vegan Picnic Products for Summer 2026
1. NutriBullet Pro 900 — Best for Fresh Picnic Dressings
Make fresh dressings in the NutriBullet cup the morning of a picnic and transport the sealed cup directly to the site. NutriBullet Pro 900, 900-watt motor, BPA-free, the sealed cup doubles as a leak-proof dressing transport container. A fresh tahini-lemon-garlic dressing made the morning of a picnic is categorically better than any bottled alternative, and this is the tool that makes it practical. Averaging 4.6 stars from over 40,000 reviews. Around $80–100. Honest flaw: smaller capacity than a full blender, a single cup makes enough dressing for a party of 4 to 6 comfortably.
2. GoMacro MacroBar Organic Variety 12-Count — Best Portable Plant Protein for Picnics
The picnic protein problem, keeping plant protein fresh and portable without refrigeration, is solved by quality protein bars. GoMacro MacroBar Organic Variety Pack, Certified Organic, Certified Vegan, 10–11g plant protein per bar. No refrigeration needed. A dozen GoMacro bars in the picnic bag handles plant protein for guests who want something substantial in a zero-preparation, zero-refrigeration format. Averaging 4.6 stars from over 15,000 reviews. Around $28–35 for 12-count. Honest flaw: bars are snack portions, not meal replacements. Pair with grain salad and a legume dish for a complete picnic plate.
Bragg Premium Nutritional Yeast, certified gluten-free, vegan, B12-fortified. Packs flat, weighs almost nothing, and turns any grain salad or vegetable dish into something that tastes finished and intentional. Note: Grocery 1% commission. A packet of nutritional yeast in the picnic kit is the single most flavour-per-weight condiment available for a plant-based outdoor spread.Around $10–14 for 4.5oz. Honest flaw: nutritional yeast has a distinctive flavour some guests will find unfamiliar. Have a conventional seasoning option available for mixed-diet picnics.
Coconut Secret Organic Coconut Aminos, Certified Organic, Non-GMO, soy-free, gluten-free, raw, vegan. A small bottle provides enough for an Asian-inspired summer slaw, ginger noodle salad, or sesame-dressed grain bowl for a picnic of 6 to 8. Note: Grocery 1% commission.A pocket-sized bottle of coconut aminos replaces soy sauce, dressing, and savoury condiment for any Asian-style picnic dish.Around $10–14 for 8oz.Honest flaw: sweeter than conventional soy sauce, adjust other sweet components in dressings accordingly.
Fast-food giantTaco Bellhasteaseda new partnership with vegan giantBeyond Meatto create a new plant-based protein that will be tested within this year. The chain said it chose the latter due to its track record of attracting young consumers. They previouslytesteda meat-free carne asada steak quesadilla and tacos offered at price parity.
Courtesy: Beyond Meat
US vitamins brand Perelel has launched Daily Resilience Complex, a new daily supplement featuring TurtleTree‘s precision-fermented lactoferrin ingredient, LF+. It isn’t vegan, however, since the powder also contains bovine collagen.
In time for grilling season, whole-food brand Actual Veggies has rolled out a 10-pack of its vegan black bean burger at most Costco locations across the US.
Likewise, whole-cut plant-based meat pioneer Chunk Foods has gained a listing at Whole Foods Market across the Northeast for its steak filet, pulled steak and a new Moroccan Cubes SKU with 19g of protein.
Speaking of vegan steak, Dutch start-up Rival Foods‘s clean-label alternative has landed in its home country. The pulled beef is available in 2kg packs for foodservice operators on InstockMarket, and contains 31g of protein per 100g.
Courtesy: Jay&Joy
Weeks after securing $2.3M in fresh funding, French vegan cheesemaker Jay&Joy has expanded its footprint through a listing at 400 new points of sale at German organic retailer Denns BioMarkt.
Fellow French company La Vie‘s plant-based ham, sandwiches and snacks are now being stocked at 180 TotalEnergies service stations across the country.
In more good news for France’s plant-based shoppers, a new fully vegan grocery store, Herbivores, has opened on Lyon’s Rue Pasteur street.
Singaporean bean-free start-up Prefer has brought its coffee alternative to Japan, launching an iced black coffee using its PreferRoast ingredient in collaboration with Tokyu Land, a member of local conglomerate Tokyu Group.
And in the UK, Shicken Foods has launched plant-based kofta kebabs into Costco stores. They feature 21g of protein per serving and are high in fibre.
Company and finance updates
Swedish pea milk start-up Sproud has achieved its lowest-ever average carbon footprint, reducing its emissions by 11.45% to reach 0.301kg of CO2e per litre of product. Moreover, annual sales hit a new record, growing by 28% to reach 74.9 million kronor ($8.1M), with volumes up by 33%.
Courtesy: Sproud
Californian cultivated seafood start-up Finless Foods has opened a crowdfunding campaign on Republic, with a goal of securing $75,000. It has already entered the pre-market consultation process with the US Food and Drug Administration for its cultivated tuna, with approval expected in 2027.
Weeks after receiving $700,000 in seed funding, Danish mycelium meat maker Tempty Foods has kicked off a crowd investment round on Republic. It has already landed nearly all of its €355,000 ($415,000) target.
Courtesy: Tempty Foods
In more investment news, British eco material player Ponda has also launched a crowdfunding effort on Republic with the aim of raising €230,000 ($270,000) to build out its capacity and expand production of BioPuff, a bulrush-based alternative to goose down and polyester fibres.
Speaking of eco materials, Australia’s Uluu has moved into a new industrial facility in Henderson, Western Australia, which will allow it to scale up production of its seaweed-derived bioplastics. This follows a $10.5M investment round in November.
US industrial biotech start-up Fermeate has raised $2M in seed funding to advance its optogenetic control tech for precision-fermented products and accelerate price parity for them.
Belgian beanless coffee start-upKoppie has reached a major milestone in its scale-up efforts, producing 12 tonnes of its fermentation-derived alternative.
Climate advocacy group Madre Brava has closed its Thailand programme, according to its former director.
Policy, research and awards
Dutch start-up NoPalm Ingredients – which makes palm oil alternatives from food waste, yeast and fermentation – has been named as one of the four finalists of the 2026 Food Planet Prize.
Catering giant Sodexo has become the first employee restaurant chain in Poland to monitor the share of plant-based proteins on offer, with analysis using the Protein Tracker tool revealing that 30% of its 2024-25 protein portfolio was sourced from plants.
Two new studies by the Physicians Committee for Responsible Medicineshow that low-fat plant-based diets cut greenhouse gas emissions by 55-57% and cumulative energy demand by 44-55%.
Courtesy: ACS Food Science & Technology
A study led by scientists at the University of Georgia suggests that dried marigold flowers – 40% of which end up wasted – show potential as a sustainable plant protein source, exhibiting high levels of glutamic and aspartic acids, greater heat stability than peas and chickpeas, and excellent emulsifying capacity.
Researchers at the University of Warwick have published the results of their meta-analysis of clinical trials involving 541 participants, finding that plant-based eaters were associated with significantly lower levels of C-reactive protein – a widely used marker of systemic inflammation – than omnivores.
Courtesy: Veganuary
Finally, in Veganuary‘s 2026 participant survey, a third (32%) of those who weren’t vegan before said they planned to continue following a plant-based diet after the monthlong campaign, while 79% intended to halve their intake of animal products.
You may be thinking more about your own environmental impact and how to reduce it. A good place to start is in the kitchen.
If you want to reduce food waste specifically, meal kits or easy-to-use apps can help. But if you want to reduce waste in general when it comes to your kitchen habits, save energy -- and in turn, save money -- there are simple changes you can make.
Here are six kitchen swaps that can make an immediate impact.
1. Use a compost bin
It's incredibly easy to begin composting.
Jenny Dettrick/Getty
Composting can simultaneously help reduce your overall carbon footprint and improve your at-home garden. Plus, in certain areas of the US, such as New York City, composting is even becoming mandatory, so it might be smart to get a jump start now. A compost bin provides a dedicated space for your food waste and helps keep unwanted smells at bay.
If you often find yourself packing lunches or putting leftovers in disposable plastic bags, swap them for reusable Ziploc bags to reduce waste. For larger food storage, reusable beeswax wraps are a great option.
Another easy swap is to use reusable paper towels. An extra bonus is that they come in numerous cute designs, so you can find some to match any kitchen.
3. Purchase Energy Star appliances (USA)
In order for an appliance to be labelled an Energy Star product, it must meet a handful of energy-efficient criteria set by the US Environmental Protection Agency or the US Department of Energy. From light bulbs and televisions to refrigerators and furnaces, DOE has set standards regarding these devices and appliances. For example, an Energy Star dishwasher has "improved water filtration, more efficient jets, and dish rack designs that reduce energy and water consumption and improve performance."
Another huge plus is that these types of appliances can even save you money.
4. Use an air fryer instead of an oven when possible
Air fryers are one of the most versatile countertop appliances.
Thai Liang Lim/Getty Images
Speaking of saving money, did you know that one of our favourite countertop appliances can help you do just that? Air fryer expert David Watsky discovered that compared to an average full-size electric oven, a standard 4-quart air fryer was 50% more energy-efficient. Compared with an average gas stove, it was 35% more efficient.
So, if you use an air fryer to cook french fries, chicken wings or thighs, instead of opting for the oven, you'll save energy and money without even trying.
5. Keep track of the food you have
These days, if you need help with something, there's probably an app for it, and that includes lessening food waste. Oh, a potato!, for example, will scan the food in your fridge and then offer up meal ideas so that no single ingredient goes to waste. You can also use ChatGPT to plan meals by feeding it a list of ingredients you already have (no pun intended) and let it give you an AI-created recipe.
But sometimes, no matter how hard we try, it seems like we can't eat fresh produce before it starts to turn. That's where Shelfy comes in. Its manufacturer, Vitesy, says the Shelfy will extend food freshness up to 12 days as long as you use it as intended, meaning that it needs to be placed as close to the food as possible.
I tested Shelfy, and I was impressed with its performance and the easy-to-use app it pairs with. The app keeps track of how many times your fridge has been opened, how long it stays open per day, and when it's due for a cleaning. Plus, it offers tips for how to store each type of food in your fridge to extend its shelf life.
6. Swap out old bulbs with LED ones
LED bulbs are an easy swap to make.
Virojt Changyencham via Getty Something as simple as swapping out lightbulbs in your kitchen can also make more of a difference than you may realize.LED lightsare energy-efficient and are offered in a variety of styles and colours.Smart light bulbscan also be programmed to turn off during the night in case you forget to flip the switch before bed.
