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Tempeh Usurps Brisket at Honolulu Chili Cookoff

More than 600 tasters name Mama T’s chili the best in Honolulu, only to find it’s 100 percent vegan.

In the tropical land of Spam, a vegan chef named Mama T beat her omnivorous competition at Honolulu’s 2015 Chili Pepper Festival chili cookoff. Better yet was the fact that the judges, crowds, and competitors didn’t know Mama T’s recipe was vegan until after the winner was announced. While the exact recipe remains a secret, Mama T revealed she used Field Roast’s Mexican Chipotle Sausage and Tofurky’s Smoky Maple Bacon Tempeh along with staples such as chili peppers, tomatoes, onions, and—and her new favorite chili ingredient—puréed roasted eggplant. The win follows last month’s notoriously meat-heavy Iowa State Fair, where vegan categories attracted more than 10,600 entries.

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Tyson to Launch Plant-Based Meal Bowls

The meat company is disrupting itself to stay competitive as consumer habits shift toward animal-free foods.
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Pregnant Sisters Launch Vegan Dessert Sushi Brand

Vegan Rice Krispies Treats stand-in for sushi rice, and gelatin-free candies replace fish in creations made by sisters Kasia Mierzejewska and Emilia Augustyn for their allergen-free brand Sweet Sushi Factory.
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PG Tips Creates New Tea Aimed at Vegan Consumers

The nearly 90-year-old tea brand formulated a new blend that pairs perfectly with plant-based milk.
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Australia's First Vegan Hotel Restaurant Opens in March

New eatery Alibi—featuring a menu developed by vegan restaurateur Matthew Kenney—will occupy the ground floor of Ovolo Hotel in Sydney.
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Miami's Plant-Based SEED Food & Wine Festival Debuts in LA

SEED and Eat Drink Vegan will join forces this year to bring an epic vegan festival to Los Angeles.
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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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