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.

PETA Seeks “2016 Sexiest Vegan Over 50”

Annual contest encourages applicants who want to be crowned the year’s most attractive over-50 animal advocate.
Read More »

Legal Action Could Protect Leopards from Donald Trump, Jr.

Humane Society petition urges the federal government to declare African leopards an endangered species.
Read More »

Impossible Burger Debuts at NYC Restaurant

Momufuku Nishi adds the plant-based burger to its menu after chef "tasted the future, and it was vegan."
Read More »

World’s Second Largest Food Supplier To Go Cage-Free

Sodexo vows to phase out battery cages from its 80-nation operations by 2025.
Read More »

Sales of Veg Products in Denmark Spike 30 Percent

Denmark's growing plant-based population is driving sales of meat and dairy alternatives.
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 »