VegNews Magazine

The world’s best-selling plant-based magazine, VegNews is packed with delicious vegan recipes, wellness tips, travel, beauty, fashion, interviews, taste tests, must-have cookbooks, and so much more. Find out why this magazine is beloved by subscribers everywhere, and continues to win nearly every magazine award in the industry. Subscribe today!

Simply the Best

What I'm Loving … • There’s so much to love about our Best of Vegan Issue, but here are a few of my favorites.

your SAY • VN READERS SHARE WHAT’S ON THEIR MINDS

CONTRIBUTORS

VegNews Magazine

Here’s the Scoop • As it aims to climb to the top of the vegan ice cream chain, Ben & Jerry’s is veganizing fan-favorite flavors to add even more non-dairy options to its repertoire.

Vegans are the BIGGEST LOSERS

FUR IS OUT

$8.3 BILLION

School is in Session

EGG ON THEIR FACE

HOT DOG!

THINGS ARE LOOKING SUNNY

VENTI OAT MILK LATTE AND A VEGAN BREAKFAST SANDWICH, PLEASE!

146%

NON-DAIRY QUEEN • AS THE PLANT-BASED MILK SECTOR CREATES GIANT RIPPLES FOR THE DAIRY INDUSTRY, ONE WOMAN IS FORGING A NEW WAY TO FEED OURSELVES AND THE WORLD THAT’S AS COMPASSIONATE AS IT IS DELICIOUS. HER NAME IS MIYOKO SCHINNER, AND SHE HAS SINGLE-HANDEDLY REVOLUTIONIZED VEGANISM.

THE 2021 veggie awards • TWO MILLION VOTES, 59 winners, and six incredible prizes—this year’s annual poll of the best plant-based products, people, and places really took the cake (or shall we say, the CBD truffle-topped vegan doughnut). From food trucks and fashion labels to taquerias and TikTokers—you sounded off and rallied behind your favorites, and now the votes are in! So who did you vote as the best of the best? We present to you: the 2021 VegNews Veggie Awards.

A Perfect Solution • In the race to create a more sustainable food system, there are plant-based products like burgers made from beets and scrambles made from legumes. Then, there is high-tech, labgrown innovation, like real chicken breast grown from cells harvested from a fallen feather. But somewhere in the middle, Perfect Day is creating something as groundbreaking as it is confounding: ice cream made from real cow’s dairy—identical down to the DNA—that’s completely vegan and animal-free. Author MARK HAWTHORNE finds out how the startup is leveraging the power of fermentation to alter the future of non-dairy foods.

Making UDDERLESS DAIRY • How do you make real cow’s milk without the cow? Turns out, you start with fungi, a little fermentation, and voilà: dairy ice cream that’s totally vegan. Here’s how it’s done.

THE ART OF CAKE • Cookies are cool, brownies are bangin’, but when it comes to next-level, all-the-rage desserts, nothing’s quite as hot right now as vegan cake. A quick scroll through the hashtag #cakeart on Instagram yields more than 6 million jaw-droppingly creative treats, ranging from classically elegant to monstrously mad to modern and cutting-edge. So we teamed up with some of the most avant-garde cake makers in Los Angeles for a lineup of Insta-worthy conf ections you have to see to believe.

Sluuuurp! • There are few things in life more comforting than a big bowl of noodles. And these seven brothy, saucy, stir-fried recipes perfectly prove it.

So Quiche! • Upgrade from tofu scramble with this classic French brunch dish made for a lazy Sunday at home.

Get Toasted • Warm, crispy tofu and a sprinkle of spicy Japanese seasoning turn this everyday staple into a tasty weekend affair.

Lost in the Sauce • Only oven-roasted salsa, hand-cut tortillas, and a tangy cashew crema stand between you and brunch bliss.

Flaky in a Good Way • Buttery puff pastry filled with lemony cream cheese and sweet-and-juicy glazed strawberries? What’s not to love!

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