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3 weeks ago | 
vegnews.com | Charlotte Pointing |Nadine Horn |Jörg Mayer |Ashley Maddan
Tofu and tempeh are both essential ingredients for plant-based eaters, and for good reason. These two soy-based cousins are rich in protein, and when seasoned and marinated, they offer a delicious, meaty alternative to animal products. But while they are closely related, tempeh and tofu are slightly different in taste, texture, and nutritional value. Here, we dive into the differences, before guiding you through 16 delicious vegan recipes, each with tofu or tempeh as the star.
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Jan 16, 2025 | 
plantbasednews.org | Nadine Horn |Jörg Mayer
This Vietnamese-style cucumber salad is a refreshing and simple dish that’s both vegan and gluten-free. The recipe combines fresh ingredients like cucumber, mint, cilantro, scallions, and Thai red chili for a zesty and spicy flavor. Toasted peanuts and sesame seeds add a nice crunch, while the rice vinegar and agave syrup dressing tie everything together. The balance of tangy, sweet, and spicy makes this salad a crowd-pleaser.
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Jan 8, 2025 | 
vegnews.com | Charlotte Pointing |Alyson McPhee |Nadine Horn |Jörg Mayer
Last year, researchers set out to find how many people in the UK were uncomfortable talking about vaginas. The result? More than two in five of the women surveyed said they would feel “mortified” to discuss their genitals, even with a close friend. Jump to the foodsIn more concerning findings, around three in 10 said they would avoid going to a doctor if they felt something was wrong with their vagina. And it’s not just Brits.
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Oct 1, 2024 | 
vegnews.com | Charlotte Pointing |Nadine Horn |Jörg Mayer |Sarah Nevins
Balsamic vinegar might seem like an ordinary pantry staple now, but centuries ago, it had elite status. In 1046, it was gifted to the Holy Roman Emperor King Henry III, as he passed through what is now Italy’s Emilia Romagna region on the way to be crowned by the Pope.
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Sep 15, 2024 | 
vegnews.com | Nadine Horn |Jörg Mayer
VegNewsRecipesNot only is this salad from the Vegan Everything cookbook packed with nutrients from beta carotene-rich squash and whole grains, but it gets a huge bump in flavor from buttery, toasted nuts and a tangy lemon dressing.
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Aug 15, 2024 | 
vegnews.com | Charlotte Pointing |Erin Scott |Julia Mikhaylova |Nadine Horn
Thousands of years ago, in the mountains of Peru, Chile, and Bolivia, the people of the Inca empire ate a diet rich in plants like peppers, squash, corn, and avocados. But their mother grain or chisaya mama was quinoa. The Incas believed that quinoa was sacred. Jump to the recipesBut because of this spiritual importance, when the Spanish colonized South America in the 16th century, they banned its cultivation. And instead, they replaced it with wheat.
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Jul 27, 2024 | 
vegnews.com | Charlotte Pointing |Nadine Horn |Jörg Mayer |Polina Tankilevitch
When it comes to flavor, tofu doesn’t have the best reputation. And it’s unsurprising; without other ingredients, tofu is pretty bland and lacking in flavor. But that’s why this healthy, centuries-old protein is rarely eaten plain. When it comes to tofu, a good, flavorful marinade is your best friend. In fact, the right combination of seasoning and sauce takes a dull ingredient and transforms it into a food you will want to eat over and over again. Trust us, it’s a game changer.
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Jul 20, 2024 | 
vegnews.com | Nadine Horn |Jörg Mayer
VegNewsRecipesThese tender grilled king oyster mushrooms from VBQ: The Ultimate Vegan Barbecue Cookbook are packed with flavor thanks to tangy balsamic vinegar and fresh thyme. What you need:9 ounces king oyster mushrooms3 garlic cloves, minced¼ cup balsamic vinegar¼ cup olive oil1 tablespoon fresh thyme½ teaspoon saltWhat you do:Clean mushrooms with a damp cloth and halve lengthwise. For the marinade, in a small bowl, mix garlic, balsamic vinegar, oil, thyme, and salt.
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Jul 14, 2024 | 
vegnews.com | Tanya Flink |Nadine Horn |Jörg Mayer |Fogo de Chão
Tofu is technically a processed food. It doesn’t come from an animal, it doesn’t spring from the sea, and there is no such thing as a tofu tree. However, just because it takes a few steps to get from A to B doesn’t mean it’s unhealthy. Jump to the recipesTofu has been around for hundreds of years thanks to the ingenuity of ancient Asian cultures. There are multiple theories as to its invention, and with records dating back to 950 AD, there’s good reason for this uncertainty surrounding its origins.
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Jun 17, 2024 | 
vegnews.com | Charlotte Pointing |Nadine Horn |Jörg Mayer |Lauren Toyota
Americans are eating more tofu than ever. In fact, in 2020, research suggests that people in the US consumed five or more packages of the soy-based ingredient. It’s no surprise that tofu is rising in popularity; it’s nutritious, sustainable, and incredibly versatile, too. Jump to the recipesWhy cook with tofu? Tofu is popular for several reasons. Firstly, it’s a good source of plant-based protein—100 grams contains around eight grams of protein.
