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

Takes the Cake

WAY BEYOND BURGERS

TWO GREAT DESSERTS that taste great together

TURMERIC: A SUPERBUG TERMINATOR?

THE FUTURE OF THE INDUSTRY

HIGH ALTITUDE, LOW IMPACT

WHAT CAN’T CARROTS DO?

DOWN WITH THE UPCHARGE

FLY & FEAST

HELLO, COLD FOAM

HERE COMES The Vegan HOUSEWIFE • IN THIS EXCLUSIVE INTERVIEW, SLUTTY VEGAN FOUNDER PINKY COLE TALKS BUILDING A $100 MILLION BUSINESS, BOUNCING BACK FROM ROCK BOTTOM, AND WHAT IT MEANS TO BRING VEGANISM—AND A WHOLE LOT OF ATTITUDE—TO REALITY TV.

VEGGIE AWARDS • THINK VEGAN FOOD HAS PEAKED? NOT A CHANCE. THIS YEAR’S SURVEY CELEBRATES THE BRANDS AND PRODUCTS MAKING EVERY MEAL FEEL LIKE A WIN—FROM THE OAT MILK TAKING OVER THE WORLD TO THE BEST NEW PRODUCT WE ALREADY CAN’T LIVE WITHOUT. PLUS, WE’RE SHARING YOUR PICKS FOR VEGAN CITY OF THE YEAR, YOUR FAVORITE SOCIAL MEDIA STARS, AND THE COOKBOOK YOU COULDN’T PUT DOWN (SPOILER: THANK YOU, MIYOKO). READY TO SEE WHO’S LEADING THE PACK? LET’S DIG IN.

Favorite Celebrity

RESTAURANT Awards

SERVE, SAVOR, REPEAT • Invite people over and give them something to talk about: a generous carrot lox platter with swirls of chive cashew cream cheese, a pan of saffron-scented paella loaded with artichokes and peppers, and a lemon ricotta-style cheesecake that’s light, creamy, and just sweet enough. Created by longtime Jersey Shore café owners ALEX LOPEZ and CARA DUERR, these elegant, get-together-ready recipes from their Seed to Sprout Kitchen cookbook are polished enough for company, relaxed enough to feel like your style, and taste just as effortless—and impressive—as they look on the table.

THE NEW PORK PLAYBOOK • PORK HAS ENTERED A NEW ERA: crisp, juicy, smoky, and saucy… and all without actual pork. These recipes harness the power of plants to satisfy even the meatiest of cravings thanks to MyForest Foods’ pulled pork and bacon made from oyster mushroom root. These five-ingredient vegan meats make for hearty grilled Cubanos, feta-stuffed and bacon-wrapped dates, and pulled pork-loaded sweet potato skins that rewrite the rules of what plant-based protein can do.

Better Together • Peanut butter and jelly may go hand-in-hand, but we say the nutty spread shines best when paired with rich, dairy-free chocolate. Once the domain of candy bars and lunchbox treats, this iconic duo is getting a modern glow-up—and VegNews editors tasted their way through the latest peanut butter-chocolate creations. The result? These standout finds prove the classic pairing still reigns supreme.

MOLE, MASA & MODERNITY IN MEXICO CITY • Long celebrated for its history, architecture, and cuisine, Mexico City has quietly become one of the world’s most exciting destinations for plantbased travelers. Join travel guide and journalist DIANELYS FUENTES as she explores the neighborhoods, kitchens, and traditions redefining vegan Mexican cuisine one meal at a time.

Sazón Without Sacrifice • From beachside shacks to polished small-plate dining, Puerto Rico’s vegan restaurants are redefining what island cuisine can be.

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

Turning the Heat Down • VegNews Chef of the Year Aaron Adams Casañas is no longer sweating the small stuff—and at Astera, that shift is reshaping how fine dining feels for both guests and staff.

24 Hours in Paris • Join VegNews’ resident...