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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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Meet the creative forces cooking up today’s tastiest vegan eats
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From near‑death to peak health, these individuals found their cures in plants
From vegan BBQ chicken to strawberry icebox cake, these veggie-packed recipes will keep your energy high and have you looking forward to dinner all-day long.
From excellent esquites to extraordinary guac, professional chef Eugenio Villafana teaches you how to master Mexican cuisine at home.
Partners in business and in life, these SoCal transplants are treating Portlandia to plant-based tacos and tamales.
The next time you bite into a breakfast burrito or a carrot lox at Counterpart Deli, thank chef Mimi Williams for pursuing her passion.
From cinnamon rolls to delectable donuts, Southern Roots Vegan Bakery is one of San Antonio’s exceptional vegan delights.
Vegan ice cream brand Eclipse is teaming up with professional chefs to create exclusive, gourmet ice cream flavors with 100-percent of proceeds benefiting charity.
Oded Brenner is launching a line of all-vegan cacao products, including 100-percent Cacao Hazelnut Butter, Superfood Cacao Shell Flour Bread Mix, Cacao Fruit Sugar, and Cacao Espresso.
Doron Petersan—founder of the Washington, DC-based bakery and two-time Cupcake Wars champion—will teach kids to bake a variety of vegan treats, including blueberry muffins, chocolate chip cookies, and funfetti cupcakes.
Pachamama will serve fan-favorite, vegetable-forward dishes such as Avocado Tostadas and Chipotle Cashew Crema Mac at their new brick-and-mortar location.
VitaBowl offers nutrition-packed superfood bowls and fresh juices, and Crenn—the first woman in the country to ever be awarded three Michelin stars—plans to open locations in Seattle, NYC, Austin, and Chicago in the coming months.
High Cuisine challenges chefs to get high before competing in vegan cooking challenges that range from creating the world’s largest burrito to turning sushi into dessert.
Two vegan recipe developers demystify the region’s food heritage and share their favorite hometown dishes.
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Souley Vegan founder Tamearra Dyson believes full-service restaurants are outdated, so she’s gearing the new California-based locations towards delivery and pick-up only.
“My first impression was this was real wagyu beef,” said California Roll inventor Chef Hidekazu Tojo of the new vegan “Waygu” teriyaki strips.
Toppers partners with vegan chef Melanie Manuel to bring Buffalo, Korean BBQ, and Tuscano pizzas to the chain’s menu.
Vegan Deli & Butcher will offer traditional deli-style sandwiches such as Reubens, tuna melts, Philly cheesesteaks, and meatball parm, along with coffee shop pastries and doughnuts.
Best friends Ronnishia Johnson and Rheema Calloway created Vegan Hood Chefs as a way to provide Black and Brown communities with quality, vegan meals.
“People sometimes cry when they receive our boxes because they haven’t had fresh fruit and vegetables in the house in months,” Plant-based Food Share co-founder Kimberly Sandie says.