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From cornbread casserole to candied yams, these soulful dishes should have a place at your holiday dinner table.
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.
MasterChef season eight winner Dino Angelo Luciano has opened Le Mariachi, an eatery specializing in vegan Mexican cuisine.
New Yorkers can enjoy a pre-made holiday meal that includes a vegan turkey roast, mashed potatoes, mushroom gravy, cranberry sauce, and sautéed kale.
Aleph Farms transfers its cell-based steak into a platform designed for mass cultivation, bringing slaughter-free meat one step closer to public launch.
Vegan chef brothers Chad and Derek Sarno are bringing their popular vegan ready-made meal brand to American consumers next summer.
New shop Sunny Slices is serving pizzas topped with vegan meats from Impossible Foods and OmniPork, along with shrimp and squid made from konjac and housemade chicken katsu.
All proceeds from ‘Ammamak (Let’s Eat) On Stolen Land will benefit Sogorea Te’ Land Trust, an urban Indigenous women-led trust facilitating the return of stolen land to Indigenous people.
From cinnamon rolls to delectable donuts, Southern Roots Vegan Bakery is one of San Antonio’s exceptional vegan delights.
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The pre-teen’s new show What’s Cooking Omari? aims to help children embrace plant-based eating.
The Planta restaurant company now ships its popular pizzas, burgers, cauliflower tots, and cheesecakes across North America.
Bud Light spotlights San Francisco Bay Area pop-up—and soon-to-be food truck—The Vegan Hood Chefs, owned by best friends who want to “heal the hood” with plant-based food.
Grass VBQ Joint—which previously operated as a pop-up—will open a brick-and-mortar eatery serving smoked meats, slow-simmered sauces, and other vegan versions of barbecue classics.
Known for its ooey, gooey cookies, the growing chain is using oat milk and coconut oil instead of eggs and butter to create its first vegan chocolate chip cookie.
The holiday spread features a cremini mushroom roast, miso creamed greens, coconut sweet potato casserole, jalapeño cornbread dressing, and pumpkin curry soup.