Why are women more likely to go vegan than men?

From euronews.com

There has been an extraordinary upsurge in the number of people deciding to go vegan over the past 10 years. What with concerns about the impact of animal agriculture on the environment, combined with claims that the diet can be beneficial to our health, the number of vegans has doubled across Europe and the US.

One factor, however, seems to significantly increase our chances of abandoning animal products altogether. That factor is being a woman.

In the UK, the Vegan Society found that twice as many women as men are vegan. It’s not just the UK though, with statistics showing an incredible 79 per cent of vegans in the US identify as female. Perhaps this isn’t a surprise as animal rights and feminism have long gone hand in hand, with activists seeing the refusal to eat meat as a form of rebellion against the patriarchal status quo.

Meat and masculinity

Whether or not you subscribe to this way of thinking, the figures certainly seem to suggest something must be going on. So why do fewer men adopt a plant-based diet?

There are a couple of possible reasons. Meat and gender have likely been linked since the beginning of our time on this planet. Hunting was important to early humans with food gathering tasks split into gendered roles. Men went out to kill large game animals while women typically ate smaller portions of meat and collected plant foods. For chimpanzees, the more successful a male is at hunting, the better his social status. This was probably also true for our hunter-gather ancestors where studies have controversially suggested meat may have meant a bigger brain.

Men in most western societies today aren’t likely to be out tackling game to feed their families, but are still more likely to associate meat with ideas of health and strength. A 2018 study found that concepts like “virility” and “power” were a part of the relationship we as a species have with eating meat and conventional ideas of what it means to be a man.

If millennia of social conditioning causes us to associate meat and masculinity, it’s inevitable, perhaps, that men who go vegan don’t always get a positive reaction from those around them.

Lecturer in Human Geography at Newcastle University, Dr Michael J Richardson, is currently researching the link between meat and masculinities and says that the way people react to this apparent challenge to masculinity can vary. “It really depends on who you speak with regarding which defence mechanism they'll draw upon - as in young men who already consider themselves as fit, gym goers and into health and fitness tend to defend their meat heavy diets more adamantly.”

He is publishing a book on the topic later this year entitled Redefining Masculinity: feminism, family and food but reactions from people he knew brought the topic closer to home. As a vegan for almost three years, when he first made changes to his diet, he saw some of these defensive responses from his friends.

“My experience, as a sport-loving, football playing, fit, young, heterosexual white man was entirely expected within the friendship group,” Richardson explains. “Like any other challenge to the structures of hegemonic masculinities, once 'outed' as vegan, the immediate accusations of weakness and homosexuality come to the fore.”

Insults like “soy boy”, defined by urban dictionary as a phrase to describe “males who completely and utterly lack all necessary masculine qualities”, are clear indications of this attitude in popular culture. Widespread a few years ago on sites like Twitter and Reddit, the term gained traction with far-right commenters seeking to distance themselves from anything deemed “feminine” or “weak”.

Permission to be different

These negative responses could be a part of why more women identify as vegan in surveys on the subject. Even if men are interested in eating less meat, without acceptance it can still be a difficult choice, explains a study from the University of Southampton. The more men that take the leap, the easier it gets, researcher Dr Emma Roe told a conference when the paper was presented. Eating meatless meals in a group removed pressured and ‘normalised’ plant-based choices for the men who took part in the study.

“What we have discovered is that many men are interested in eating less meat, they just need social permission to do so – and as more men make vegetarian and vegan choices, that permission is becoming more readily available.”

Documentaries like Game Changers are beginning to change the tune as well. “I do think that the different routes into veganism matter however and can provoke very different responses,” adds Richardson. Gym-goers and health enthusiasts are particularly receptive to these newer vegan insights, he says.

“What's important to note about veganism is that the health and fitness angle is only one prong of a trident approach. The other two, of environmentalism and animal rights, carry different weight within these discussions.”

Changing the game

Mark Hibbitts, an ex-commercial fisherman and copywriter, was one of those men who changed their mind. “About 7 years ago my long-term veggie wife decided to go vegan, and I wasn’t happy about it,” says Mark Hibbitts. “After a while, I decided to do my own research so I could find a way to talk her out of this ‘silly phase’.”
But, in doing his own research, Hibbitts managed to do the opposite and eventually ended up convincing himself to join his wife in her newfound veganism. “Instead I discovered animal agriculture – an industry so cruel and environmentally damaging that even I couldn’t support it any more.”
At first, he found that friends resorted to the usual “bacon jokes” but Hibbitts has used his own experience to help change a few minds. “All in all people understand why I’m doing this and ask for advice on cutting meat and dairy from their diet,” he explains, “So many people have chosen to either reduce their intake of animal products or go completely vegan since speaking with me.”

As Dr Roe’s paper states, unravelling this mystery is an important task if we are to meet environmental targets for a reduction in meat-eating set by organisations like the IPCC. Those like Mark Hibbitts who choose to take the leap could, if the research is correct, help to encourage a sense of social approval that starts to balance out the vegan population.

https://www.euronews.com/living/2020/04/05/why-are-women-more-likely-to-go-vegan-than-men-masculinity-meat

Vegan Street-Style Barbacoa Burrito Recipe

From vegoutmag.com

Smoky, spicy Barbacoa-style portobello mushrooms wrapped in a burrito with cilantro lime rice, pinto beans, and all the fixings!

Servings: 4   Time: Prep: 5 minutes, Cook: 25 minutes
Recipe by: Carrots and Flowers

Ingredients

Cilantro Lime Rice

• ½ cup (100 g) long grain white rice
• 1 cup (235 ml) vegetable broth
• Handful cilantro leaves
• 1 lime
• Salt and pepper

Barbacoa Mushrooms

• 10 oz (283 g) sliced mushrooms
• 2 chipotle peppers in adobo sauce
• 1 tbsp (15 ml) tamari
• 1 tsp paprika
• 1 (4 oz, 113 g) can green chiles
• 2 tsp (10 ml) agave
• 2 tsp (4 g) cumin
• 1 tsp (5 ml) oil
• 1tsp (2 g) oregano
• Juice of ½ lime
• ½ tsp liquid smoke

Pinto Beans

• 1 (15 oz, 425 g) can pinto beans
• 1 chipotle pepper in adobo sauce
• 2 tsp (4 g) cumin
• ½ tsp salt
• ¼ tsp garlic powder

For Serving

• Extra-large whole wheat tortillas
• 1 romaine leaf
• 1 large tomato
• 2 ripe avocados
• ½ cup (122 g) plain unsweetened cashew or almond yogurt (optional)
• Vegan cheddar shreds (optional)
• Side salad (optional)

Directions

1. Make the rice in a rice cooker. Finely dice the onion.

2. Heat 1 tsp (5 ml) olive oil in a large pan on medium high. Put 3/4 of the diced onions in the pan. (Reserve the rest for the beans.) Mince the garlic.

3. Add the garlic and sliced mushrooms to the pan. Mince the chipotle peppers.

4. Add 2 of the minced chipotles and tamari, stir well. Add the agave, cumin, paprika, oregano, and liquid smoke. Cook until browned and softened, about 10 minutes, then reduce heat to low. Squeeze the lime over the mushrooms before adding to the burritos.

5. Heat another tsp (5 ml) oil in a saucepan. Add the remaining onions, cook for 1-2 minutes until semi-translucent. Drain and rinse the pinto beans.

6. Add the pinto beans, green chiles, cumin, salt, garlic powder, and remaining chipotle pepper. Stir and reduce heat to low.

7. Dice the tomato and chop the lettuce. Slice the avocado. Mince the cilantro. Moisten the tortillas slightly then warm them in the microwave for 15-20 seconds (Or on the stove if you prefer).

8. When the rice is finished, stir in the cilantro, lime juice, salt, and pepper.

9. Build the burritos in a warm tortilla with a scoop of rice, pinto beans, portobello barbacoa, lettuce, tomato, and avocado. (And optional vegan cheese and “sour cream”) Wrap it up tight and stuff your face! Keep a side of hot sauce handy if you like it like that.

Fresh tip! If using ground chipotle powder, use 1 tsp per whole chipotle pepper, (2 tsp for the mushrooms, 1 for the pinto beans)

https://vegoutmag.com/losangeles/recipe.php?id=10

Vegan wines: A primer

From spearswms.com

Most of the wines we buy are not vegan – and the ones that are can be hard to identify, writes Jonathan Ray

Having folk over for dinner these days is like inviting Mr and Mrs Jack Sprat. Nobody seems able to eat or drink the same thing. The chums we had over the other night were cases in point. One was a newly out vegetarian who would eat fish at a push, one was vegan (‘Oh dear, didn’t I tell you?’), one couldn’t/wouldn’t eat carbs, one was fine with everything except mushrooms, one was allergic to eggs, and one was happy to eat meat so long as it was guaranteed to be free-range and from the butcher, not from the supermarket.
One drank white wine but not red (and then only if it had an ice cube in it), one drank red wine but not white, one brought his own beer, and two – a couple – were now teetotal.

One wouldn’t eat pudding; two could only drink decaf, and three wanted herbal tea. Good grief, it was complicated. It’s wonderful that we’re so conscious about what we consume, not only for the benefit of our own individual health but that of the whole planet.

It can be tricky, though, for a host to keep up with who is eating and drinking – or rather not eating and drinking – what. The only awkward spot the other evening was when I belatedly realised and immediately ’fessed up to cooking the roast spuds in goose fat. It had slipped my mind, and I apologised profusely to both the vegetarian and the vegan.
The former was relaxed and forgiving; the latter less so. I was abject and contrite. So much so that I felt compelled to explain the wine she was drinking probably wasn’t vegan either. That really set the cat among the pigeons, largely because nobody present knew that vegan wine was a thing.

The fact is there are all manner of processing aids (which, NB, don’t stay in the wine) used in its production, several of which are animal in origin. For example, after filtering many wines are further fined or clarified using animal products such as dried ox blood, isinglass (dried, ground-up fish bladders), gelatine, casein or egg whites.
Since veganism and vegetarianism have become more popular, however, non-animal alternatives are increasingly being used and more wines than you might think are now suitable for such diets.
The trouble is that vegan/vegetarian wines don’t always label themselves as such, so relevant buyers have to be on their toes with their background research. Or be happy to turn a blind eye…

Jonathan’s vegan wine picks

Three of the best vegan wines

2017 Domaine Cordier Mâcon Aux Bois d’Allier £13.50; Wine Society
My new go-to white burgundy, this is delicately honeyed, with succulent white stone fruit.

2013 Errázuriz Don Maximiano Founder’s Reserve £64; Harrods
This Bordeaux blend is a cracker. With rich, ripe fruit, silky tannins and great freshness, it’s a steal.

2007 Taittinger Comtes de Champagne £150; Waitrose Cellar
One of the greatest of all prestige cuvée champagnes, made from 100 per cent Chardonnay.

https://www.spearswms.com/vegan-wines-a-primer/

'Plant-Based' and Vegan Are Two Totally Different Terms. Don’t Confuse Them.

From menshealth.com

One has a strict definition the other is, well, fuzzy.

You've likely seen the term "plant-based" popping up everywhere.

In the marketing of Impossible Foods products. All over the snack world. In one-sided films posing as documentaries.

But what, exactly, does "plant-based" mean? That's unclear at this point, as there is no USDA or FDA definition of the term.

"The term 'plant-based' has been used to describe a few different dietary approaches," says Charlotte Martin, M.S., R.D.N. "Some use the term synonymously with vegetarian and vegan diets and others use it to describe a diet that’s composed mostly, but not entirely, of foods derived from plants," she says.

So what's the difference? Let's break it down.

What does "plant-based" mean?

A plant-based diet is one that focuses on foods mainly from plants, like legumes, nuts, grains, produce like fruit and veggies, and other types of plant proteins, says Maggie Michalczyk, M.S., R.D.

“It doesn’t mean that you are vegetarian or vegan and never eat meat, seafood or dairy. Rather, you are proportionately choosing more of your foods from plant sources,” she says. For example, you might eat meat on occasion but don't make it the focus of your meals.

You can animal products, such as beef, fish, poultry, and eggs and dairy, can be eaten on a plant-based diet. “When switching to a plant-based diet, meals are less centered around animal proteins, like chicken, dairy, seafood, and eggs. Instead animal foods can serve more as a complement to some meals,” says Martin. “For example, you might enjoy a big bowl of oats and berries that has some Greek yogurt mixed into it,” she says.

That said, it’s important to choose nutritious plant-based foods most of the time. Foods like white pasta and potato chips are considered plant-based foods, but eating a lot of them can weight gain and other health issues, says Martin.

Plus, eating entirely plant-based foods could lead to low levels of several key nutrients such as vitamin B12, zinc, and iron. “It’s for these reasons that I don’t typically recommend vegan or strict vegetarian diets unless the person feels an ethical responsibility to avoid consuming animal products or simply doesn’t like the taste/texture of them,” says Martin.

What does "vegan" mean? And how's it different than "vegetarian?"

Although there are different levels of vegetarianism and veganism, all approaches exclude the consumption of animals (meat, poultry, and seafood) and possibly animal-derived products (eggs, cheese, and milk), says Martin.

“The vegan diet excludes all animal products from the diet, including the animals/seafood themselves (i.e. meat, poultry, and seafood) plus animal-derived products (i.e. eggs, cheese, and milk), but less strict vegetarian diets, such as lacto-ovo-vegetarian, exclude meat, poultry, and seafood, but allow eggs and/or dairy products (i.e. cheese and milk),” she explains.

If you are vegan or vegetarian, you may want to supplement. “Excluding certain groups of foods like in a vegetarian or vegan diet can lead to certain nutrition deficiencies like B vitamins and iron,” says Michalczyk.

And it can make it hard for people to eat enough high quality sources of protein, as not all plant-based sources of protein are complete, so they don't all contain all the amino acids necessary to build muscle, she adds.

Soooooo what diet is best for me?

“I think many would benefit from a general plant-based diet, where increasing plant-based foods becomes the main focus without eliminating animal-based ones. Increasing plant-based food intake could help with weight loss, controlling blood sugar, and lowering cholesterol,” says Martin.

And if you are a fan of eating meat but see the benefits of increasing your fruit and vegetable intake and exploring more plant-based proteins, then a plant-based eating might be for you, adds Michalczyk.

If you want to give a plant-based diet a try, Martin recommends starting slow. Start by incorporating a plant-based meal two to three times per week. Take a look at your current diet—what, nutritious plant-based foods do you already enjoy? Consider upping your intake of those first to ease into it.

https://www.menshealth.com/nutrition/a32009143/plant-based-vs-vegan-diet/

COVID-19’s Impact on Vegan Businesses (And How You Can Help)

From vegoutmag.com

Nearly four years ago, VegOut “opened shop” to connect individuals looking for vegan options with businesses that had those options to offer. From day one, we have been a guide working to forward the vegan movement. From helping our audience maintain a plant-based lifestyle through providing engaging print and digital content and resources, to offering a platform for vegan shops of all sizes to be seen, we like to think we have done our small part for the planet, the animals, and your health.

Sticking True to Our Mission

That said, the world is now facing a situation none of us could have predicted. The current pandemic has thrown us into isolation, uncertainty, and confusion. We at VegOut have been hard at work to continue to bring you the content you need to find quality vegan food and supplies. We appreciate that you have continued to support the companies you love during this difficult time. Unfortunately, we see many of these businesses struggling, forced to let go of employees or to close shop completely.

A Word From the Industry

We spoke with some local business owners about how the pandemic has impacted their daily operations. Asher Brown, founder of Pollution Studios (an LA-based content production studio), shared that “Our offices and film studios have been shut down by order of the city of LA. All broadcast commercial projects have been put on hold, and many of our clients feel uncertain about their future. However we have seen a strong uptick in desire for marketing and social media consulting, digital ad creation, and for influencer and branded content that can be filmed remotely.”

Matthias Brandt and Eric Funk, of LA-based restaurant, Hinterhof, told us “business has gone down to less than 10% of what it was before … [and we] went from 21 employees to only owner operated and a cook here and there.” Jacky Wasserman of vegan clothing company, BEETxBEET, has also felt the strain of having to re-strategise and work independently, saying, “The biggest change is encouraging my in person shopper to keep supporting through the online store. I think I'm also going to have to become my #1 model. No models and no new photoshoots is tricky when coming up with new content, so maybe you'll be seeing a lot more of me.”

A Focus on Service

Those who have remained open for takeout and delivery continue to maintain their quality service. According to Alison Cruddas of vegan restaurant, Boddhi Bowl, “Apart from having to close, I haven't changed much. We have always had very strict cleaning rules here.” Being able to continue to offer their products, getting to know customers on a more personal level, and making efforts to adapt their business model to the given situation has put many owners in a unique position—doing what they can to keep doors open while experiencing unexpected forced growth at the same time.

Janette Fernandez, founder of JRF Consulting, in charge of branding and marketing for Monty’s, Nic’s on Beverly, and other vegan restaurants, for example, states that “A few of my clients have decided to close their doors in order to keep their employees safe. Others have decided to stay open with a skeleton crew and limited menu. They are turning their restaurants into small grocery shops and serving family packs. They are trying to be creative in order to stay afloat.”

Business Strategy

Others are taking this time to prepare for future endeavours. Matthew Kenney, celebrity chef and owner of a number of vegan restaurants (including Plant Food + Wine, Double Zero, and more), shares that, “The slowdown ... has provided us with an opportunity to accelerate new initiatives, including our new education platform, which we'll announce in a few days, and to reassess our role in how we may help others understand the value in choosing a plant based lifestyle.”

Similarly, that beloved food truck we’ve come to know and love as Original Herbivore is taking this opportunity to strategize quickly and redirect their business, launching their new online deli with delivery covering Los Angeles county. Despite the business shift, Sebastian Baranek (Original Herbivore’s owner) notes that “even if not directly affected by income loss, [people] are watching spending at the moment” and some “are just scared to order from the restaurant, fearing infection.”

Community Initiatives

In addition to individual business growth, new community initiatives have come out of the restaurant shutdown mandate. Hinterhof’s Brandt and Funk add, “We ... are so humbled by the opportunity to be a partner restaurant for SUPPORT + FEED, which helps a group of plant-based LA restaurants, that in turn ... provide meals for various, vetted organizations and groups who have been greatly impacted by the crisis such as first responders, hospitals, and senior centres.”

Fernandez adds, “Maggie Baird and our small team created SUPPORT + FEED to help plant-based businesses that are fighting to keep their business afloat. It is a way of giving back to first responders and others in need while supporting restaurants. If we want to get through this, it has to be a collective effort.”

The Takeaway

Like Fernandez, others in the industry remain hopeful and even optimistic about the impact the pandemic will have on the vegan movement in general. Asher Brown says, “Short term, this is not a great time to be running a small business. Long term, I think a lot of people are going to realize how much their consumption choices matter. We've been saying for a long time that global problems require global solutions, and that veganism isn't just about food - it's about compassion for all and an understanding that we need to use our voices to speak out for those who cannot. The world needs more ethical consumption right now, and the plant-based brands we work with like Follow Your Heart, Veggie Grill, Imperfect Produce, and Beyond Meat are uniquely positioned to lead the way.”

How You Can Help

The vegan movement has seen much growth in the past few years. By continuing to support these businesses, you will assure that what momentum we gained in the plant-based community will not be lost. Below are some ways you can personally help your favourite vegan shop while they are temporarily closed or compromised:

• Order takeout or delivery
• Purchase a gift card to be used later
• Gift a business with ad space
• Choose pop-ups and all-vegan establishments over big chain restaurants
• Discover unique spots to purchase everyday items, then buy in bulk (coffee beans from your go-to coffee shop?)
• Leave a glowing Google or Yelp review
• Share a vegan restaurant’s posts to encourage your friends to shop with them

Strength in Community

The current state of our nation calls for us to come together as a vegan family. The economic consequences of this pandemic are bigger than any one business or any individual need. We are a community that, in the best of times, encourages and lifts each other. Let us come together now even stronger in these times of challenge to show the country what a plant-based lifestyle truly means—love, peace, and the understanding that “If I support my neighbour, I support myself.” We will learn to adapt and change in this chaos, but we will continue to forward the vegan movement as we have from the beginning—through community, compassion, and building each other up as we would have others build us.

https://vegoutmag.com/losangeles/news-article.php?id=167

How Vegan Offerings Finally Caught Up With Modern Appetites

From vegconomist.com

Once a niche trend associated with bland tofu and the frustration of scanning stores to find at least one cruelty-free cosmetics line, veganism has since become a powerful force unlocking a rapidly-growing business segment poised to grow further.

The continued momentum, so notable that The Economist named 2019 “the year of the vegan,” only manifests how mainstream the trend is becoming. The ranks of vegans are progressively expanding, with now a quarter of 25- to 34-year-old Americans saying they are either vegans or vegetarians.
This seismic force is showing no signs of stopping. So how exactly did vegan offerings finally catch up with modern appetites – and what lies ahead for the whole industry?

                                                       © Joshua Resnick – stock.adobe.com

The main force behind the sector’s growth? Consumers.
People are now deciding to go vegan for various reasons: animal welfare, the environment (and global warming), the desire to eat clean and natural, to manage one’s weight, avoid allergies or intolerance towards dairy, and improve the overall health and nutritional landscape.

Social media has played a major part in the rise of the plant-based lifestyle – Instagram lists some 90 million posts hashtagged “vegan”. It has also radically transformed the image of veganism; what was viewed as a marginal movement surrounded by many stereotypes has become a widely recognized lifestyle choice, even widely promoted by celebrities including Ellen DeGeneres, Joaquin Phoenix, and Billie Eilish.

So as veganism moves towards the mainstream, we’ve seen a clear pressure to think about how convenient it actually is to be a vegan. It’s mainly millennials and younger adults that have been actively pushing for more accessible and diverse plant-based offerings on the market. This has prompted supermarkets across the globe to stock more vegan options, and first vegan listings are now also making it to the menus of big fast-food chains, including McDonald’s, KFC, and Burger King.

                                                                        ©KFC

What are the vegan food frontrunners?
U.S. retail sales of plant-based foods have increased by 11 percent over the last year, making it a $4.5 billion industry. Companies across industries have contributed to this growth by expanding their offerings in different, innovative areas.

New players entering the meat alternatives market are launching unique products that mimic the taste and texture of authentic meat. Cultured meat is still in the developing phase and is expected to remain so in the next few years, but alternatives based on soy, wheat, pea, rice, faba bean, lentil, and others, are quickly growing. These products now have a dedicated section in retail stores which increases curiosity among consumers, creating and improving sales opportunities for market players.

The global meat alternatives market was valued at approximately $5 billion in 2019 and is forecasted to grow by over 11% by 2029. But this could be further accelerated by the growing awareness of the negative impacts of the meat industry on the environment, both among consumers and decision-makers.

Another notorious favourite is vegan cheese – and there’s no wonder why. When it comes to veganism, giving up cheese often feels like the greatest struggle because one often has to give up what many feel is a fundamental part of burgers, pizza, burritos, pasta – you name it. But that’s not the case with vegan cheese, the entirely plant-based delight made from coconut oil, soy milk, and plant milk derived from almonds, pine nuts, or cashews. While the biggest demand is seen in vegan mozzarella, segments for cheddar, parmesan, ricotta, and cream cheese are also growing rapidly. The compound annual growth rate of the vegan cheese market is estimated at 8.6% between 2019 and 2028.

Still, there’s much more, be it the growing market with egg replacement, tempeh, and pea proteins, among others. Interestingly, vegan pasta is also on the rise. To cut down the consumption of refined carbs, people are increasingly turning to pasta derived from ingredients such as whole grains and legumes. And as many kinds of pasta normally contain eggs, pasta sourced from legumes with different types of lentils emerged as a plant-based choice.

The future is vegan 
When it comes to vegan food, the future is not only bright but also tasty. The innovative products mentioned above only represent the tip of the iceberg: We’re going to see even more diverse selections flood the market in the upcoming years.

                                                                        ©Giorgio Foods

While vegan food doesn’t need to imitate the meat-based diet, products like “vegan chicken” – that KFC and A&W are experimenting with – are bringing more media attention and ultimately paving the way for meat-eaters to convert at greater ease. Similarly, products like plant-based jerky made from different kelp, different types of leaves, and mushrooms, are ensuring that vegans don’t experience FOMO in everyday diet.

Vegan yogurt, dairy-free chocolate, or varied pastries made of vegan butter or egg replacements, are also going to become increasingly common as companies nail down the science of vegan products. For example, according to the bold claim of Eclipse Food, their vegan ice cream made from potato, corn, cassava, oats, canola oil, cane sugar, and other ingredients, is even creamier than that made of cow milk.

                                                                             ©Eclipse

Still, we can’t forget that such advances aren’t happening at the same pace globally. North America and Europe are traditionally the main markets for vegan products. South Asia has yet to experience the boom, and the trend hasn’t penetrated Oceania significantly either. However, this scenario may change in the upcoming years with the emergence of Australia as the third-largest vegan product consuming country in the world.

We are now experiencing perhaps the greatest diet shift in centuries. Thanks to consumer pressure and innovations in the market, vegan offerings are now more diverse than ever and hardly limit the person in their diet. And looking at the market development, it seems like the best is yet to come!

https://vegconomist.com/business-insiders/how-vegan-offerings-finally-caught-up-with-modern-appetites/

How to Make Vegan Baked Beans From Scratch

From vegoutmag.com

Tender white beans in a thick, sweet & salty, smoky tomato-based sauce.

Servings: 2-4   Time: 1 ½ hours   Difficulty: Feelin’ Lazy
Recipe by: No Eggs or Ham

Ingredients

• 2 cans of Great Northern beans, liquid drained
• 6 ounces (1 can) tomato paste
• 1 ½ cups vegetable broth
• ½ onion, largely diced
• 3 medium garlic cloves, roughly chopped
• ⅓ cup brown sugar
• 2 tablespoons vegetable oil
• 2 teaspoons vinegar (rice, apple cider, or distilled will work)
• 1 ½ teaspoon liquid smoke
• 1 teaspoon soy sauce or tamari
• 1 teaspoon paprika
• ½ teaspoon cinnamon
• ½ teaspoon maple extract (optional)
• ¼ teaspoon mustard powder or ½ teaspoon yellow mustard

Directions

1. Heat a mid-sized pot over medium-high heat. Once hot, add in oil, onion, and a heavy pinch of salt. Cook until onions start to turn translucent then toss in garlic and cook for another minute.
2. Add in the rest of the ingredients and stir until mostly smooth. Place on a lid, reduce heat to medium-low, and simmer for 1 hour, stirring occasionally. If the liquid begins to reduce too much, stir in a splash of vegetable broth.
3. Taste and adjust seasonings as needed, adding more brown sugar for sweetness, soy sauce for depth, liquid smoke for smokiness, or salt for saltiness.
4. Enjoy alongside coleslaw, bbq jackfruit, corn bread, or anything else that's Southern! Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in a pot over medium heat with a splash of water until hot.

https://vegoutmag.com/nationwide/recipe.php?id=8