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Here comes the (vegan) bride and groom! We have the stories, the menus, and the incredible cakes!
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From near‑death to peak health, these individuals found their cures in plants
Ever wonder what it’s like to be a professional vegan ice cream creator? From researching new trends to taste-testing sample flavors, here’s a day in the life of a So Delicious food technologist.
Raw Chocolatier Kyle Burroughs is turning dairy-loving Vermonters into vegan chocolate purists.
The founder of BabyCakes NYC, America’s first vegan and gluten-free bakery, dishes on her most underrated menu item, expanding her empire, and why her life isn’t always so sweet (it’s savory, too).
Vegan chef Matthew Kenney’s 17-ingredient burger and housemade soft-serve are made for the masses—even the non-vegan kind.
Shi LaChef is making waves in the plant-based world, and hoping to inspire more kids to follow her lead and green their diet.
The popular eatery opens for a six-month residency in Soho’s Chefs Club Counter serving made-from-scratch mac and cheese made with rice pasta, burgers filled with mushroom-based patties, refined-sugar free cookies, and “nice” cream.
The vegan chef and athlete swam, biked, and ran a total of 1,400 miles in an effort to raise money for charity.
The sandwich—made with vegan corned beef, vegan Russian dressing, and lettuce on a whole-grain seeded bun—will be available in the stores’ grab-and-go section.
Omari McQueen will host his first vegan restaurant pop-up in the United Kingdom next month.
Until the end of July, Supernatural is back by popular demand with colorful vegan menu items such as Spicy Jalapeño Mac & Cheese, Hawaiian Quinoa, and Matcha Soft Serve.
The legendary pâtisserie—known for its traditional French macarons—is transforming its Beverly Hills location to be fully vegan this summer with the help of plant-based chef Matthew Kenney.
Helmed by powerhouse couple Kate Wnek and Francesca Avitto, the vegan cafe Lady and the Shallot is bringing back the produce at the historic Trenton Farmers’ Market in New Jersey—and they won’t stop until everyone has eaten their veggies.
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Famed food entrepreneur Miyoko Schinner reveals the future of vegan cheese, why she refers to her products as “plant-dairy,” and the real scoop regarding her company’s relationship with Nestlé.
The VegNews photog-extraordinaire gives us an inside look at how to take a winning photo.
Crust Vegan Bakery and coffee shop Grindcore House will collaborate in a secret location in West Philadelphia this summer.
Owner Rocky Coronado is on a mission to promote plant-based eating to Latin Americans and communities of color.
Modern vegan restaurant Kanu will be Kenney’s first in Canada, adding to a host of plant-based businesses operated by the chef around the world.
Online grocery shoppers can now make General Tso’s Tofu at home from a meal kit created exclusively for Peapod by the acclaimed vegan chef.