Health + Wellness
9 Things VegNews Editors Are Thankful For
Family, avocado toast, and our companion animals are just a few things we’re loving this Thanksgiving.
Today's Top Stories
3D Printed Vegan Cheese to Soon Hit Store Shelves
Silicon Valley’s Perfect Day is working on the vegan dairy products of the future.
News
You Can Now Get Impossible Meat Taco Salads at Rubio’s
The Mexican-inspired chain will offer new Impossible Meat menu items to help customers replace meat with plant-based options.
Recipes
7 Vegan Ice Creams We Love That Aren’t Ben & Jerry’s
Celebrate the vegan ice cream makers who’ve been doing dairy-free ice cream long before the Vermont brand entered the scene.
Features
25 Ways to Get Your Vegan Mexican Food Fix Across the US
From local pop-ups working to decolonize the food system to inventive, decadent dishes (hello, pumpkin flower tacos!) at taquerias, plant-based Mexican food is taking over the nation.
Today's Top Stories
LA’s Umami Burger Unveils Impossible Burger
The meat-centric craft burger chain adds plant-based Impossible Burger patty to the menu at nine Southern California locations.
Travel
5 Vegan Destinations for a Romantic Springtime Getaway
Spring has sprung, so it’s time to plan a dreamy adventure to a veg-friendly city.
Travel
5 Unlikely Countries Where Veganism is About to Blow Up
Meat-loving Brazil and dairy-guzzling New Zealand are just a couple places where veganism is set to explode in coming years.
Recipes
8 Touchdown Vegan Options at NFL Stadiums Nationwide
From monstrous Beyond Burgers to unexpected chickpea tuna salads, these new vegan NFL stadium options make football season far more appetizing.
News
Earth Reaches Carbon Level Tipping Point
Carbon levels are officially at 400 parts per million, which scientists warn is beyond repair.
News
5 Ways 2016 Completely Changed Veganism
Thanks to last year’s innovations, within our lifetimes we can expect to see not only many more game-changing products, but an entirely changed food system.
Opinion
I Was Vegan While Deployed in the Middle of the Ocean. Here’s How I Survived.
For six months, I ate a plant-based diet and increased my strength and flexibility.