This Week's Must-Have

Vegan Rye Cookies

These elegant treats, made with rye and coconut oil, are the perfect not-too-sweet post-meal pick-me-up.

When the concept of a rye-based cookie was presented to us, we were a little skeptical. See, when we think of rye, we imagine a big ol’ vegan Reuben, not a dessert-y baked good. But we were blown away once we actually got a taste of New York-based Black and Blanco’s Sandcastles—flavors like Vanilla Black Sesame, Marzipan, and Maple-Dusted Cardamom truly embody the best of both East and West, offering a gentle sweetness and crisp but buttery texture with a generous dose of rich flavor. We also love that they’re organic and free of wheat, GMOs, preservatives, and refined sugars, as well as corn, soy, and canola. Sometimes, less really is more.

More Must-Haves

Vegan Chocolate Quinoa Puffs

We've been snacking on these puffs while watching our favorite summer flicks.
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Vegan Coffee Chocolate Sorbet

A gelato-like coffee sorbet with dark chocolate bark satisfies our morning coffee and dessert cravings with every spoonful.
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Seitan and Eggplant Burgers

We're loving this succulent patty that's great on the grill topped with lots of fixin's.
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Vegan Hibiscus Mint Popsicles

This refreshing summer treat is made with steeped hibiscus leaves, locally sourced mint, and a pop of lime.
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Trader Joe's Vegan Marshmallows

We're campfire ready with a bag of Trader Joe's new gelatin-free marshmallows.
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This Week on VegNews TV: The secret to these delightful sweet treats is white beans! Aylin Erman shows you how to make these simple blondies.

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