VegNews Magazine

The world’s best-selling plant-based magazine, VegNews is packed with delicious vegan recipes, wellness tips, travel, beauty, fashion, interviews, taste tests, must-have cookbooks, and so much more. Find out why this magazine is beloved by subscribers everywhere, and continues to win nearly every magazine award in the industry. Subscribe today!

VegNews Magazine

We Love LA

HIGH STEAKS

WE ALL SCREAM

128 • THE NUMBER OF YEARS DESSERT BRAND JELL-O TOOK TO CREATE A PLANT-BASED VERSION OF ITS ICONIC PUDDINGS.

ACHOO ON THIS

SCRAMBLING THE STATUS QUO

PROTEIN MYTH, BUSTED

Want to Live Longer? • Eat Like a Tanzanian

FRANCE’S FAUX PAS

KEEP CALM AND EAT KALE

YOUR BURRITO BOWL’S NEXT VEGAN UPGRADE

MORE THAN A GUT FEELING

PRESSURE COOKED, Perfectly Done • THE NUMBER OF new restaurant openings is hitting a slump, and the existing ones are closing left and right. So how are longtime vegan restaurants keeping the lights on and the ovens fired? With a lot of love, yes, but with even more perseverance. Journalist Ellen Kanner goes inside some of the world’s most cherished vegan kitchens to discover how pioneering chefs and owners are defying the odds and redefining the plant-based dining experience.

The Way We Wed • AS MODERN WEDDINGS EVOLVE AND TAKE ON NEW MEANING, ONE THING IS CLEAR: LOVE DOESN’T HAVE TO COME AT THE EXPENSE OF OUR PLANET. FROM RAJASTHAN’S ROYAL HALLS TO ICELAND’S GLACIAL LANDSCAPES, THESE VEGAN FÊTES COMBINE GRAND TRADITION WITH A MODERN, COMPASSIONATE TWIST.

HOTLIST

Spice & Soul • BOLD, SUN-DRENCHED, AND ROOTED IN TRADITION, these soulful, Caribbean-inspired recipes fuse plant-based comfort with serious flavor. London-born vegan chef Charlise Rookwood brings the vibrant flavors of her Jamaican and Mauritian heritage to life in her soul-satisfying cooking. Drawn from her debut cookbook Vegan Soulicious, Rookwood serves up veganized family recipes for secret-ingredient fried chicken, ackee saltfish, a sticky-sweet, aromatic bread pudding, and more—all rich in history, heat, and heart.

THE FILIPINO TABLE • FILIPINO COOKING IS AS FULL OF FLAVOR AS IT IS HEART—simmered in garlic, tinged with vinegar, and often finished with a little something sweet. These are recipes that tell stories: of family tables, street-side snacks, and island comfort. So we turned to Ria Elciario-McKeown, author of the brand-new cookbook Make It Plant-Based! Filipino to bring soulfulness to life. Her plant-based spin on Filipino classics delivers all the flavor, texture, and sarap (that’s Tagalog for “delicious”) from citrus-kissed salads to sticky adobo fries and beyond.

Burn After Eating • For the flavor-obsessed, heat is more than a sensation—it’s an experience. Whether it’s the warm hug of cinnamon or the slow burn of Scorpion pepper, heat is always what’s hot at the VegNews offices come snack time. So we found these fiery finds so you can feel the burn next time hunger strikes.

SUNSHINE SERVED • At Hey, Sunshine Kitchen, sisters Heather Golden Ray and Jenny Engel serve joy and comfort by the bowlful.

VegNews Food Lover’s Tour of Bali • with Vegan Travel Asia July 14 to 26, 2025

RICE, RAMEN & Revelation in Tokyo • From ancient roots to modern plates, Tokyo is embracing plant-based dining.

VegNews Christmas in Thailand with VegVoyages • December 23, 2025 to January 3, 2026

LET’S COOK • DON’T MISS TODAY’S LATEST AND GREATEST COOKBOOKS THAT MAKE PLANT-BASED EATING A BREEZE.

Become a VegNews VIP! • Get product deals, freebies, and perks galore in this exciting new membership

WE ♥ LA • VEGAN FOOD IN LOS ANGELES ISN’T JUST PLENTIFUL. It’s cultural, creative, and constantly evolving. From Black-owned gemsin South Central to Italian eats in West...