Too Big to Fail: Vegan Meat Market Will Surpass $5 Billion by 2020

Too Big to Fail: Vegan Meat Market Will Surpass $5 Billion by 2020

The growing market for vegan meats has made headlines recently and for good reason: according to a new study, the market for such plant-based substitutes will reach $5.17 billion by 2020. “Key More »

Tofurky Debuts Prepared Vegan Sandwiches in the UK and We Want Them

Tofurky Debuts Prepared Vegan Sandwiches in the UK and We Want Them

With what started out as a small tempeh business, Tofurky has made a name for itself among meatless purveyors with a savory holiday roast, deli slices, sausages, and more. While they’ve been More »

The Ultimate Vegan Baking Cheat Sheet

The Ultimate Vegan Baking Cheat Sheet

As more people embrace vegan eating, they’re discovering how common kitchen staples, including coconut oil, bananas, baking powder – and even diet soda! – can be used to replace eggs in their More »

17 Cooking Hacks Every Vegan Should Know

17 Cooking Hacks Every Vegan Should Know

Being a vegan cook means having a lot of tricks up your sleeve. Sure, it’s easy to cook when you can use any ingredient that exists but having to substitute for so More »

The 20 Highest Protein Veggies (And Other Plant-Based Foods) You Can Eat

The 20 Highest Protein Veggies (And Other Plant-Based Foods) You Can Eat

Maybe you’re jumping on the vegan bandwagon, trying to lighten your carbon footprint, or simply scaling back on meat because you’re sketched out by the factory-farmed stuff. Whatever your reason, relying less More »

 

20 Vegan Recipes for People Who Think There’s No Life Without Meat and Cheese

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We guarantee that these recipes can make any skeptic gain a new appreciation for the delicious decadence vegan food can offer us — and perhaps even never look back again!
From breakfast to dinner, this list has it all; here are 20 plant-based foods that could turn anyone vegan!

15 Vegan Meals Under $3

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If done intelligently, you can cook a healthy vegan meal for less money than you would normally blow on a soy latte. To make your meal even more affordable, use cheap ingredients like lentils and beans, buy ingredients in bulk, look for sales and coupons, buy store-brand items, and bike or walk to the store to save on gas money. Happy cooking!
Note: The following recipes are $3 or less per serving. Costs per serving were calculated using Sense to Save.

12 Bodybuilders Totally Destroying the Vegan Stereotype

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THEIR BODIES ARE INSANE! And yes, there are both gents and ladies.


Their strength is undeniable, and their muscles are unreal, but the sexiest thing about these bodybuilders and athletes is their compassionate hearts. That’s right. These thriving vegans are part of the PlantBuilt Vegan Muscle Team, and they dispel every vegan stereotype with every competition win.

Too Big to Fail: Vegan Meat Market Will Surpass $5 Billion by 2020

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The growing market for vegan meats has made headlines recently and for good reason: according to a new study, the market for such plant-based substitutes will reach $5.17 billion by 2020.
“Key factors such as increase in adoption rate of vegan & vegetarian diet and increasing health concerns for pets, increasing environmental issues, and presence of modernized retail chain in emerging markets are projected to support the growth in the meat substitutes market in the forthcoming years,” the report release explains.
With meat consumption expected to double by 2050 and limited resources available for raising animals for food, it should come as no surprise that various venture capitalists have begun funding environmentally conscious, animal-friendly food companies in the hopes of saving the planet’s dwindling resources.
Companies like Beyond Meat and Kite Hill have changed the game for the food industry, creating alternatives that boast taste and texture nearly identical to those of the animal-based products they imitate. And as more and more substitutes are developed, factory-farmed meat and eggs might soon become a thing of the past.

Luckily, consumers don’t have to wait to start saving the environment and helping animals. Going vegetarian has never been easier with so many delicious meat alternatives already on the market.

Tofurky Debuts Prepared Vegan Sandwiches in the UK and We Want Them

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With what started out as a small tempeh business, Tofurky has made a name for itself among meatless purveyors with a savory holiday roast, deli slices, sausages, and more.
While they’ve been bringing delicious animal-free foods to people around the globe for more than 35 years, in the past year they’ve rebranded and unveiled a slew of mouthwatering new products—12, in fact.
But that’s just the beginning.
Last month, Tofurky debuted a variety of prepared sandwiches, wraps, and more at the annual VegFest UK!

From Tempeh Lettuce & Tomato and Smoked Ham & Cheese sandwiches, to Chick’n Caesar salads and Buffalo Chick’n baguettes, these ready-made vegan meals have the potential to be real game changers in the UK.

Vegan buffalo chicken baguette by @the_tofurky_company at @vegfestuk 😍 #vegaani #veganlondon #vegfestuk #tofurky #sipsikaljavegaani

Світлину опубліковано користувачем Suvi Auvinen (@suviauvi)

While Tofurky is currently working to bring these ready-to-eat meals to cold cases around the UK, the company is also looking for retail opportunities in the United States.
We hope they find them!
Luckily, with all of the great vegan options on the market already, it’s never been easier to ditch cruel animal foods in favor of delicious plant-based options.

The Ultimate Vegan Baking Cheat Sheet

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As more people embrace vegan eating, they’re discovering how common kitchen staples, including coconut oil, bananas, baking powder – and even diet soda! – can be used to replace eggs in their favourite recipes. Most substitutions are a cinch: for example, instead of cows’ milk, just use an equal amount of soya or almond milk. Buttermilk? Add a little lemon juice to your non-dairy milk. Baking powder combined with vinegar is a tried-and-true egg substitute that helps to bind ingredients and make cakes rise. As a bonus, when you use vegan options instead of raw eggs in recipes, you can sneak a bite of cookie dough or lick the spoon without fear of salmonella poisoning! Ready to get started? Save a copy of PETA’s Ultimate Vegan Baking Cheat Sheet and begin baking with compassion:


Click image to enlarge.

Get the printer-friendly version here!

Source

17 Cooking Hacks Every Vegan Should Know

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Being a vegan cook means having a lot of tricks up your sleeve. Sure, it’s easy to cook when you can use any ingredient that exists but having to substitute for so many basic ingredients takes creativity and imagination. Luckily, vegans tend to be both those things as well as resourceful. We don’t shy away from a recipe simply because it’s filled with things like milk, butter, and eggs. No, we accept the challenge and we find new ways to make our plant-based recipes even better than the originals.

Whether you are a seasoned chef or just need to be able to have vegan sour cream in a pinch, there are some hacks that are indispensable for vegan cooking. Once you know these tidbits, you will feel confident in knowing there is no recipe you cannot make.

1. You can create vegan buttermilk by adding vinegar to any non-dairy milk.

You can create vegan buttermilk by adding vinegar to any non-dairy milk.

Get the recipe at Vegan Food Addict.

2. Subsituting non-milk in recipes is easy — just keep proportions the same, and make sure to use the right kind.

Subsituting non-milk in recipes is easy — just keep proportions the same, and make sure to use the right kind.

3. If you need to replace eggs while baking, flax or chia meal and water mimics the texture perfectly.

If you need to replace eggs while baking, flax or chia meal and water mimics the texture perfectly.

Find out more at Lexie’s Kitchen.

4. If you don’t have chia, here’s a handy guide to egg replacements, most of which use more commonplace ingredients.

If you don't have chia, here's a handy guide to egg replacements, most of which use more commonplace ingredients.

5. Craving whipped cream? Refrigerate coconut milk overnight and whip!

Craving whipped cream? Refrigerate coconut milk overnight and whip!

Full instructions at Oh She Glows.

6. A weird, but genius and amazingly simple cake hack: Buy “accidentally vegan” cake mix, and replace eggs with soda. It’s a miracle.

For some variations, check out Peta’s round-up.

7. If you’re out of Vegenaise, but have silken tofu in your fridge, you’re in luck: Vegan mayo is in your future.

If you're out of Vegenaise, but have silken tofu in your fridge, you're in luck: Vegan mayo is in your future.

Get the recipe at Sixtyone45.

8. You can still use poultry seasoning to make a no-chicken broth.

You can still use poultry seasoning to make a no-chicken broth.

For poultry seasoning, you’re looking for spice mixes you’d use to season chicken, which are generally vegan. McCormick makes one with a blend of paprika, onion, and garlic. Get the recipe at My Vegan Cookbook.

9. Some of Pillsbury’s products are surprisingly vegan. Use their biscuit dough to make delish vegan donuts.

Some of Pillsbury's products are surprisingly vegan. Use their biscuit dough to make delish vegan donuts.

Via Peta.

10. Yup! Crescents are also vegan. But you don’t have to make dinner rolls — turn them into vegan cinnamon buns.

Get the recipe at Happiest Meals.

11. Vegan heavy cream can be achieved with a food processor and cashews. (Also, just ALWAYS have cashews around. They are vegan magic.)

Vegan heavy cream can be achieved with a food processor and cashews. (Also, just ALWAYS have cashews around. They are vegan magic.)

Recipe at Living My Pinterest Life.

12. Swap mashed avocado for butter.

Swap mashed avocado for butter.

Vegan chocolate avocado cake? Um, yes please. Recipe at Joy the Baker. You can also sub coconut oil for butter, which stays solid at room temperature.

13. Nutritional yeast flakes can be used in a variety of ways to mimic cheese flavorings. It’s especially handy for making vegan parmesan.

Nutritional yeast flakes can be used in a variety of ways to mimic cheese flavorings. It's especially handy for making vegan parmesan.

More nutritional yeast ideas at Rabbit Food for My Bunny Teeth.

14. Keep a stock of puff pastry and pie frozen pie crust in the freezer (obviously, ones without egg or dairy). Super handy for creating flaky, savory treats, or quick hand pies.

Here’s an idea for vegan empanadas as well as a mouth-watering puff pastry pizza.

15. Want to add smoky, meaty flavor to a dish? These bacon salts are (weirdly) vegan.

Want to add smoky, meaty flavor to a dish? These bacon salts are (weirdly) vegan.

Check out J&D’s salts here.

16. Download the “Is It Vegan” app on your phone. All you need to do is scan a product’s barcode, and the app will analyze the ingredients.

Download the "Is It Vegan" app on your phone. All you need to do is scan a product's barcode, and the app will analyze the ingredients.

More on Is It Vegan.

17. When making almond milk, don’t discard the pulp! You can dry it out and use it as almond flour.

Norway becomes First Country In The World To Pledge Zero Deforestation

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Norway has become the first country in the world to commit to zero deforestation.
The Norwegian parliament pledged the government’s public procurement policy will become deforestation-free after a committee of MPs recommended imposing regulations to ensure the state did “not contribute to deforestation of the rainforest”.

Bank of England will look at making new five pound note vegan-friendly

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The Bank of England has said it is looking to make the new £5 note vegan-friendly following a backlash over the use of animal fat in the new cash.
More than 114,000 people have signed a petition, outraged at the use of animal products in the new note.

Vegan Spinach and Mushroom Lasagna

Vegan lasagna with tofu, tomato sauce and spinach

I almost named this “The World’s Easiest Lasagna” because this dish is super easy to make. Using no-boil noodles and pre-made sauce cuts prep time down so much that you can throw this together pretty quickly and your dinner guests will think you slaved away in the kitchen for hours. I served this at a party once and it was a huge hit, so I can attest to it’s omnivore friendliness. This tastes even better reheated the next day. Contributed by Dianne Wenz, from VeggieGirl.

Serves: 8 or more

Tofu “Ricotta”

  • 14-ounce package firm tofu, drained
  • 1/2 cup raw cashews
  • 1/4 cup lemon juice
  • 2 cloves garlic
  • 2 tablespoons vegetable broth
  • 1 teaspoon dried basil
  • 1 teaspoon salt
  • 1/2 cup nutritional yeast
  • 6 ounces baby spinach
  • 1 small onion, chopped
  • 2 teaspoons olive oil
  • 1 pound mushrooms, chopped
  • 1 package no-cook lasagna noodles (I used gluten-free brown rice noodles)
  • 28-ounce can tomato sauce (or you can make your own, of course)
  • 1 cup Daiya mozzarella-style cheese (or more, to your liking)

Preheat oven to 350 degrees F.

In a food processor, blend together the tofu, cashews, lemon juice, garlic, broth, basil, salt, and nutritional yeast. Process until the mixture is thick and looks like ricotta cheese. Add more vegetable broth if the mixture is too thick. Add the spinach and pulse until it’s mixed in.

Sauté the onion in the olive oil until translucent. Add the mushrooms and a pinch of salt and cook until they’re soft.

Spoon a quarter of the tomato sauce over the bottom of a casserole dish. Layer a third of the noodles over the sauce. Spoon another quarter of the tomato sauce over the noodles, followed by half the ricotta and half of the mushrooms. Cover with a third of the noodles.

Then spread another quarter of the tomato sauce over the noodles, followed by the rest of the ricotta and mushrooms. Cover with the rest of the noodles and spread the rest of the sauce over the top. Cover with foil and cook for 30 minutes. Remove the foil and sprinkle the Daiya cheese over the top. Bake for another 15 minutes.

Vegan lasagna with tofu and spinach
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