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!

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MY VEGGIE AWARDS GO TO … • I’ve eaten so much amazing vegan food in my 10 years at VegNews, and here are just a few of my personal favorites.

BASQUE IN GLORY • At Guy Vaknin’s newest restaurant, the Big Apple welcomes bold, Basque flavors with a plant-based twist.

NEWS/now

A NEW MISSION IMPOSSIBLE • PAT BROWN’S INNOVATIVE, PLANT-BASED IMPOSSIBLE BURGER LAUNCHED HIM—AND HIS ASPIRATIONS TO SAVE OUR PLANET FROM A BROKEN, MEAT-RELIANT FOOD SYSTEM—INTO THE STRATOSPHERE. NOW, BROWN IS HURTLING TOWARD HIS NEXT GOAL: A CATTLE RANCH IN ARKANSAS.

VegNews Veggie Awards • IF YOU THOUGHT VEGAN FOOD couldn’t get any better, think again. From legacy brands like Tofurky proving they’ve still got it to bold newcomers like Rebel Cheese shaking things up (and winning by just one vote!), this year’s reader poll spotlights the people, products, and places that are proving just how exciting plantbased living has become. Ready to meet your champions—plus VegNews editors’ top picks? Let’s dive into the best of the best.

SOULFUL BITES, GLOBAL DELIGHTS

BRUNCH, BUT MAKE IT BOLD • SAY GOODBYE TO BASIC BRUNCHES. TikTok’s superstar vegan chef Halle Burns is sharing a few of her favorite, easy ways to upgrade your lazy weekend mornings in four steps or less, straight from her debut cookbook Call Me Vegan: Easy Plant-Based Recipes for Every Craving. Staples like bagels, fruit, and smoothies are reimagined into playful, inventive bites that will add a major dose of creativeness to your next brunch. So get the mimosas ready—brunch is about to get fun.

CRISP, CRUNCH, CRAVE • CHIPS, CRACKERS, A HANDFUL OF NUTS. BORING. To satisfy our crispy, crunchy cravings, we’re turning to UK-based recipe developer and author Elly Smart and her debut cookbook Elly’s Plate. From viral crispy rice paper omelets you can eat for breakfast to golden-fried, chocolate-drenched churros that are perfect for both dessert and cocktail hour, Smart transforms familiar favorites into all-day vegan bites that are inventive, satisfying, and made for reallife cravings. So toss the stale chips and crank that oven—it’s time to revel in the textures and flavors that make plant-based eating so craveable.

BAKING NOT REQUIRED • The sweet nostalgia of cookie dough is enough to transport anyone to a simpler time, but who says you have to turn on the oven to enjoy the magic? This mouthwatering treat has been unleashed from the cookie sheet and is finding its way into everything from breakfast to our 3pm energy snacks and beyond. VegNews editors dug in to find the most indulgent and innovative cookie dough-flavored treats, and here are our top picks.

RESTAURANT AWARDS • READERS AND JUDGES HAVE SPOKEN: THESE ARE THE VEGAN RESTAURANTS REDEFINING DINING ACROSS THE COUNTRY.

Windy With a Chance of Good Eats • From pan-Asian plates to dairyfree ice cream, Chicago’s vegan restaurants are dishing out bold flavors and innovative menus. Here are the spots worth savoring.

Paris, HOLD the BUTTER • Vegan foie gras, French onion soup, and flaky croissants? In Paris, anything is possible.

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

Michelin All Stars

The Future of Bacon