Articles

  • 2 weeks ago | vegan-news.net | Sarah McLaughlin |Jackie Sobon |Zhoro Apostolov |Michelle Cehn

    Mayonnaise can make anything better—wraps, deli salads, sandwiches, and even chocolate cake (in the batter, not as frosting). It adds a necessary moisture element and creamy texture all of these foods need. While mayo is traditionally made with eggs, vegans don’t have to go without this essential, multipurpose condiment. Fortunately, there is vegan mayo, and it’s championed the innovation of plant-based cuisine since the 1970s.

  • 2 months ago | vegan-news.net | Alexandra Shytsman |Zhoro Apostolov |Michelle Cehn |Hannah Sunderani

    March 28, 2025 –Mustard is, arguably, underappreciated. In a 2022 Tasting Table survey, mustard was rated as the participant’s *least* favorite condiment (ketchup came out on top, of course). But mustard—which is tangy, earthy, occasionally spicy, and sometimes bitter—actually has bags of potential as a cooking ingredient, and that’s why it features in several delicious vegan recipes. Check out a few of our favorites below. Is mustard vegan?

  • Feb 20, 2025 | vegnews.com | Charlotte Pointing |Hannah Kaminsky |Zhoro Apostolov |Michelle Cehn

    Sabrina Carpenter’s deluxe edition of Short n’ Sweet—her hit album first released in August 2024—is here. This special Valentine’s Day release features four brand-new songs plus a reimagined version of the hit song “Please Please Please,” now featuring country music legend Dolly Parton. The album is already earning rave reviews, and what better way to celebrate Short n’ Sweet than with desserts that are just that? These tasty treats are quick to make and irresistibly sweet.

  • Aug 27, 2024 | vegnews.com | Michelle Cehn |Toni Okamoto |Zhoro Apostolov

    VegNewsRecipesIf you really want to kick up the tropical vibes with this recipe from The Friendly Vegan Cookbook, pop on some Hawaiian tunes, throw a mini umbrella into your glass, and have yourself a super-chill night. What you need:1 cup pineapple juice 2 cups frozen pineapple ¾ cup coconut cream 1 cup ice Pineapple slices, for garnishWhat you do:Into a blender, add pineapple juice, frozen pineapple, coconut cream, and ice and pulse until smooth. Serve immediately in two tall glasses.

  • Aug 1, 2024 | vegnews.com | Michelle Cehn |Toni Okamoto |Zhoro Apostolov

    VegNewsRecipesWe like this quick, no-fuss recipe from The Friendly Vegan Cookbook for an impromptu backyard picnic. Want to make it your own? Load up on flavor with capers, olives, or pickles.

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