VegNews Daily

Philly’s Vedge Unveils its Apple Stuffing Cronut

Two of Vedge’s pastry chefs have created a vegan Cronut made with cinnamon sugar and pomegranate glaze.

Philadelphia’s award-winning vegan restaurant Vedge is offering a plant-based rendition of the Cronut, a hybrid confection that combines a croissant and a doughnut. According to Zagat, Vedge pastry chef Allison Ford was first inspired to create her own Cronut after seeing one posted online by a vegan blogger. One of the largest challenges was making the flaky croissant texture, but after a week of recipe testing with Vedge co-owner Kate Jacoby, the two pastry professionals arrived at a successful recipe. “We enjoyed the vegan fritter more than any other of the Cronut copycats we tried around Philly (and we tried quite a few),” wrote Zagat. The Vedge version, which is made with a pomegranate glaze, apple-pie stuffing, and cinnamon sugar, was first unveiled on September 19, but it will be a regular menu item starting on October 1.

General Mills Files Patent for Fava Bean Yogurt

The major food corporation is exploring dairy-free options using fava beans, lentils, adzuki beans, and more.
Read More »

Vegan "Bacon" Made from Seaweed Hits Shelves

Pasta company launches unique, cruelty-free seaweed snack as a healthy alternative to the trendy animal product.
Read More »

Massive Crowds Flock to Vegan Fried Chicken Shop

Despite bitter rain, Londoners lined up in front of Temple of Seitan to get their first taste of vegan fried chicken.
Read More »

37 Percent Chose Veg When Dining Out

New report shows that patrons are increasingly choosing either vegetarian or vegan options from restaurant menus.
Read More »

Baileys Almande is Now Vegan

Vegan certified Irish cream to hit store shelves by March.
Read More »

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.

More Videos »