Coop Switzerland states that it currently offers more than 2,200 vegetarian or vegan-labelled food products in its range, of which over 1,900 are vegan, claiming that this represents the largest plant-based selection in the Swiss retail trade. Coops offering includes over 100 vegan meat and fish alternatives, more than 50 milk alternatives, 40 vegan yogurt alternatives, and around 30 vegan cheese alternatives, many of which under its own-brand label Betty Bossi.

Betty Bossi and Coop are now combining their vegetarian and vegan alternatives under one product line called Betty Bossi Plant Kitchen which replaces Coops own brands Dlicorn and Yolo. The line will include spaghetti bolognese, nuggets, and sliced vegan deli meats which will gradually roll out from this month onwards.

In line with current and emerging food trends, Betty Bossi Food Consultant Andreas Halter states that Betty Bossi Plant Kitchen is not simply focused on recreating exact replicas of animal-based counterparts, but the aim is to develop products that are independent alternatives in addition to those that are close to their animal counterparts. Whats important is a balanced flavour, a pleasant texture and an appealing look, says Halter.

Meat alternatives are no longer niche products, but are bought by a broad section of the population, comments Coop Brand Manager Ivana Guggisberg. The new branding emphasises that vegetarian and vegan alternatives are now part of the normal diet, she adds.

All Betty Bossi Plant Kitchen products are certified as vegan or vegetarian by Swissveg with the V-Label and carry the Eco-Score, which Coop uses to declare the environmental impact of a food product.

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Coop Switzerland Launches Betty Bossi Plant Kitchen Range, States it Has Largest Plant-Based Selection in Swiss Retail - vegconomist - the vegan...

Thomasina Miers recipes

A rich and satisfying Mexican soup-stew made with maize, chickpeas and squash, plus a shredded slaw to serve on the side

Pozoles are a family of delicate broths. They are made with hominy, a variety of maize with large white kernels, that normally swims in a clear meat broth laced with shredded meat and topped with wisps of white cabbage, radish, fresh lime wedges and hot sauce. Green pozoles are seasoned with tomatillos and fresh green herbs, while the richer red ones use guajillo chillies, a mild, deep red variety thats easy to find in specialist shops and online. For January, though, I have created a pozole that features no meat at all, using garlic, dried mushrooms, herbs and those guajillos to boost the flavour.

A deeply comforting, filling, clear broth with zingy top notes from all the garnishes.

Prep 15 min Cook 2 hr Serves 4-6

200g dried white maize (AKA hominy), or 1 x 400g tin pinto beans, drained 1 tsp bicarbonate of soda 3 guajillo chillies 15g dried shiitake mushrooms Olive oil 1 large white onion, peeled and finely chopped 4 garlic cloves, peeled and crushed 1 tbsp cumin seeds, crushed 1 tbsp chipotle in adobo, or tomato paste 1.3 litres vegetable stock 400g squash, halved, deseeded, peeled and cut into large chunks 2 bay leaves 1 tsp Mexican oregano, or fresh thyme 1 x 400g tin chickpeas, drained and liquid saved for the sprout salad below Salt and black pepper

To garnish A handful of radishes, finely sliced A handful of coriander leaves, roughly chopped large white cabbage, finely shredded 1 lime, cut into wedges, plus extra juice for seasoning Hot sauce

If using dried hominy, put it in a pan, cover with cold water and bring to a boil. Drain, return to the pan with the bicarb, then cover with fresh water and bring to a boil again. Lower the heat and simmer for 90 minutes while you prepare the rest of the dish.

Remove and discard the chilli stalks, then deseed them and tear into large pieces. Briefly toast the chillies in a dry frying pan for 30 to 40 seconds, until they smell fragrant take care not to burn them, or they will turn bitter. Put the toasted chilli and dried mushrooms in a bowl, cover with 500ml boiling water and leave to soak for 15 to 20 minutes.

Put two to three tablespoons of olive oil in a large casserole on a medium heat, then sweat the onions for six to seven minutes, until soft. Stir in the garlic, cumin and chipotle (or tomato paste), then fry, stirring often, for a few minutes, until the garlic is translucent.

Blitz the soaked chillies and mushrooms with a stick blender until smooth, then add to the onion pan with the vegetable stock. Drain the hominy and add to the pan, too, with the squash, bay leaves and oregano. Bring the broth to a boil, lower the heat and simmer for 30 minutes, until the maize and squash are tender; add the chickpeas and pinto beans, if using, towards the end. You can now serve it immediately, or simmer for another 15-20 minutes, so the flavours come together even more. Either way, just before serving, adjust the seasoning with more salt, pepper and fresh lime juice to taste.

Ladle into warm bowls and serve at the table with all the garnishes on the side.

Prep 20 min Cook 10 min Serves 4-6

300g brussels sprouts 2-3 large baby gem lettuces, leaves separated Salt and black pepper

For the dressing 2 garlic cloves, peeled and grated 4 tsp aquafaba (ie, from the tin of chickpeas in the pozole above) 1 tbsp capers 1 tsp white miso 100ml extra-virgin olive oil unwaxed lemon, zested and juiced 1 tbsp vegan Worcestershire sauce

For the garnish Vegetable oil 150g corn tortillas, cut into thin strips 3 tbsp capers

Trim the sprouts, then, with a sharp knife or mandoline, finely shred them. Wash and dry the lettuce leaves, then transfer to a bowl or platter, add the sprouts and toss to combine.

For the dressing, put the garlic, aquafaba, capers and miso in a blender and blitz. With the motor running, slowly pour in the oil in a steady stream and blitz for a few minutes, until the mix thickens. Season with the lemon zest and juice and the vegan Worcestershire sauce.

Heat the vegetable oil in a small pan, deep-fry the tortilla strips until crisp, then remove with a slotted spoon and drain on kitchen paper. Deep-fry the capers until they open up like flowers and turn golden, then drain.

Scatter the capers over the greens on the platter, then dress the salad and toss to coat. Adjust the seasoning with salt and pepper, top with the crisp tortilla strips and serve at once.

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Thomasina Miers vegan recipe for chickpea and squash pozole rojo with brussels sprout caesar salad - The Guardian

Like PSL season, the Girl Scout Cookie season starts earlier and earlier. Of course, were not complaining. From January to April, were keeping an eye out for the girls in green sashes selling their deliciously addictive (and increasingly vegan-friendly) cookies. These treats arent just for us, though. Every box sold helps a Scout learn essential skills in entrepreneurship, compassion, and communication. To keep up with the times, the Scouts are also implementing new delivery and pre-order methods to get cookies into your hands anywhere you are.

Jump to the list

Girl Scout Cookies are made by one of two bakeries: ABC Bakers (which offers six vegan cookie options this year: Toast-Yay, Peanut Butter Patties, Thin Mints, Lemonades, Adventurefuls, and Caramel Chocolate Chip) and Little Brownie Bakers (which offers one vegan cookie option: Thin Mints).

Girl Scouts

The bakeries each service different regions, so depending on your location, your vegan-friendly options will differ. To check which bakery makes the cookies sold by your local troop, check out this map by Wide Open Eats. Have limited vegan options in your area and are looking to get your hands on more? Check out the Girl Scouts Council Finder to find a troop serviced by ABC Bakers and ask about their Digital Cookie platform for shipping options. Nationwide shipping is set to begin February 16.

While last years vegan-friendly Raspberry Rally didnt make the cut for the 2024 cookie season, plant-based eaters still have six delectable treats to choose from.

This brownie-inspired cookie first launched in 2022, but this year, ABC Bakers has reformulated the fan-favorite treat using vegan ingredients. The sweet-and-salty cookie features a caramel crme center with a hint of sea salt and an indulgent chocolate drizzle. When ordering, ensure your local troop is serviced by ABC Bakers as Little Brownie Bakers uses milk ingredients in its recipe.

How you help:When you buy a box of these chocolatey cookies, youre sure to satisfy your sweet tooth, all while helping Girl Scouts develop their team work skills. As cookie entrepreneurs, troops work together to set goals and make strides toward them.

How VegNews editors eat them:Warmed up in the microwave (for about 10 seconds) for a blissful experience

The classic Caramel Chocolate Chip cookie got a major makeover! You may have seen this cookie in years past, but in 2022, it was reformulated without animal ingredients just in time for the 2023 cookie seasonand its back for this years lineup. If thats not cause for celebration, we dont know what is. Bonus: its also making history as the Girl Scouts first vegan and gluten-free cookie.

How you help: A box of these cookies doesnt just promise sweet indulgence, it also helps Scouts develop their people skills. In a world where networking is everything, its never too early to get started.

How VegNews editors eat them: Dunked into a tall, cold glass of oat milk. Dont mess with the classics.

Watch out, Thin Mints, a new favorite cookie may usurp you. These toast-shaped treats are buttery, cinnamony, and delightfully sweet without an ounce of animal ingredients. Exclusively made by ABC Bakers with vegan ingredients, Toast-Yays are always vegan, so youre in the clear! The only question of the season will be: do you eat your Toast-Yays icing-side down or rightside up?

How you help: Each box of Toast-Yays translates to real-world business and customer service training. Scouts gain sales acumen and confidence to grow into their true #girlboss selves.

How VegNews editors eat them: Like Cinnamon French Toast cerealfloating in a bowl of cashew milk. Dont judge.

If the peanut butter cup could be improved, Peanut Butter Patties are it. Crispy vanilla cookies are topped with sweet, creamy peanut butter and enrobed in vegan chocolate. Make sure you dont mistake them for Tagalongs, though. While Peanut Butter Patties made by ABC Bakers are vegan, their cousinsTagalongs, made by Little Brownie Bakerscontain milk.

How you help: In a world of endless options and pathways prompted by marketing and social media, these crispy yet creamy cookies focus on teaching a life skill we wish we managed better: decision making. Scouts are taught how to plan, solve problems, commit to action, and think creatively. At least we can be decisive about one thingwe want these cookies.

How VegNews editors eat them: Sandwiched with Dandies vegan marshmallows to make a peanut buttery smore.

These eat-the-whole-box minty chocolate cookies remain best-sellers year after year. Theyre great crumbled into non-dairy ice cream, dunked into hot chocolate, and of course, nibbled straight from the box! Pro-tip: dont break your headboth ABC Bakers and Little Brownie Bakers make these cult favorite cookies with vegan ingredients.

How you help: These popular cookies help teach a skill we could all improve on: money management. Scouts learn how to track orders, keep records, and develop essential skills necessary for any young entrepreneur.

How VegNews editors eat them: Straight from the freezer for a minty cool treat.

Pucker up! These citrusy shortbread cookies balance tart and sweet with a tangy lemon icing and a sweet, crumbly base. Dont confuse them with Lemon-Upsas this cookie, made by Little Brownie Bakers, contains milk.

How you help: When you hand over your five dollars for a box of these citrusy sweets, youre contributing to a Scouts goal-setting skills. Girls learn how to organize a sale, build goals, and follow through.

How VegNews editors eat them: Crushed, mixed with melted Miyokos butter, and pressed into a pie crust for a fluffy aquafaba-based lemon meringue pie.

Prefer to make your ownGirl Scout-inspired cookies? Check out these delicious veganized versions.

Richard Bowie (@wichiebowie) is VegNews' editorial director based in Los Angeles, CA.

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The 2024 Guide to Vegan Girl Scout Cookies - VegNews

Giulia & Romeo is a German vegan clothing brand that offers high-end, ethically-produced fashion. 100% of profits from the companys sales are donated to animal protection organizations.

Giulia & Romeo is popular with celebrities such as actress and model Pamela Anderson, who is well-known for promoting a vegan lifestyle. Anderson was recently spotted wearing a hoodie by the brand in Central Park, New York; the hoodie is black and features the word VEGAN in bold white letters on the back.

The garments are not mass-produced, and many are manufactured in small, limited-edition quantities unlike fast fashion, which consumes significant resources and is responsible for a huge percentage of the worlds carbon emissions. Each collection is produced in Germany, and the brand has received support from groups such as PETA and Animal Equality.

Integrity, consciousness, ethics. Those are the values I stand for, said Daniela Brunner, founder of Giulia & Romeo.

Vegan fashion is booming, with global marketplace Immaculate Vegan raising over 300,000 in an oversubscribed funding round last September. It came after the platform achieved over 1.12 million in gross sales and 218,000 in revenue within 12 months. Meanwhile, the market for vegan footwear is now worth $40.9 billion, and is expected to grow with a CAGR of 7.98% through to 2030.

Giulia and Romeo is at the vanguard of innovation. But more than that, its heart is ethical vegan innovation, as is the heart of its founder, Daniela Brunner. We are honored to receive donations from this compassionate, wonderful brand and to call Daniela an activist and friend, said Animal Equality founder Sharon Nez.

Giulia and Romeo is available both online and via its brick-and-mortar store, which is located at Maximilian St. 6, Munich.

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Giulia & Romeo: Luxury, Ethical Vegan Clothing Worn by Pamela Anderson - vegconomist - the vegan business magazine

LANCASTER, N.Y. The owners of two local ice cream shops are expanding with a new vegan caf later this month in Lancaster.

Nick and Alexis Delcarlo are working with business partner Jonathan Kaupa to open Balanced Bite at 5476 Broadway in Lancaster, where Heather and Tim Kaufman most recently operated Flourish Caf, which also offered a plant-based menu.

The Delcarlos also own Frostys Ice Cream, which has a location a few doors down on Broadway as well as a site on George Urban in Depew near Dick Road, which both offer vegan options. As vegans for the past five or six years, the couple were disappointed to hear Flourish was closing.

You can read more on our business partner's page at Buffalo Business First.

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Owners of a Lancaster ice cream shop plan for new vegan caf - WGRZ.com

Health

By Jeanette Settembre

Published Jan. 10, 2024, 5:00 a.m. ET

Its a tale of two twins.

Twins Jevon and John Whittington are identical down to their height (56), weight and what they eat.

Then they decided to go on a polar opposite diet for science: one went vegan, the other chowed down on meat, seafood, eggs and dairy and only one came out more trim.

The 23-year-old Buffalo-based, both recent nursing school graduates, volunteered for a Stanford University experiment putting them on the opposing diets, which are featured in the new Netflix show You Are What You Eat: A Twin Experiment.

In total 22 pairs took part in the experiment, between May and July 2022, which asked for identical twins because their shared DNA, upbringing and usually lifestyles help cut out other genetic and environmental factors which also affect our health.

John and the 22 other vegan twins followed the vegan diet precisely: not just no meat, but no animal products including milk and eggs.

And Jevon and 22 others were put on the omnivore diet, meanwhile, including chicken, fish, eggs, cheese, dairy and other animal products.

Both diets were designed to be healthy with vegetables, legumes, fruits and whole grains and lacking sugar, processed food and refined starches.

It was a major change for the Whittingtons. Weve pretty much been eating the same thing our whole lives our diets growing up was a lot of rice, chicken, fish, crab legs, John told The Post. Most people couldnt tell us a part.

The pair started shredded thanks to working out since they were 12, thanks to having a pro-body builder for a dad, John Whittington Jr.

My dad gave us the gift of fit we liken our affinity for taking care of our bodies to him, Jevon told The Post.

At the beginning of the vegan diet, Johns body fat was already an admirable 11.1%, he weighed in at 137.2 pounds with 0.37 pounds, almost precisely 6oz, of visceral fat, the sort which develops around the center of the body and is regarded as being dangerous for long-term health.

Jevon, the meat-eater, had nearly identical body fat 11% at the beginning of the experiment, and weighed just over a pound more at 138.6 with 0.22 pounds of visceral fat.

Within one week, vegan John was already craving his favorites such as lemon pepper chicken wings, but says he satiated the craving with alternative meat products.

I was trying plant-based meat products like plant-based Cajun chicken and veggie burgers, he told The Post.

During the experiment the twins worked out doing cardio a few days a week, weight training and high intensity interval training.

By the end of the study, John lost 0.19 pounds of visceral fat from following the vegan diet, leaving him with just 0.03 pounds less than half an ounce around his middle.

By comparison, on the omnivore diet Jevons visceral fat dropped by one point from 0.22 pounds to 0.21 pounds meaning he lost less than half an ounce of fat.

But a diet which included meat proved to produce more muscle, with Jevon bulking up an extra 7.1 pounds of muscle after the eight weeks, compared to his brother, who gained 2.3 pounds.

Internally, the vegan diet turned out better: it led to a 20% decline in insulin levels, and a 12% drop in bad cholesterol (LDL), along with a decrease in overall body weight although the omnivore diet did not have any negative effects on health.

Whats more important than going strictly vegan is including more plant-based foods into your diet, said Christopher Gardner,Rehnborg Farquhar Professor of Medicine at Stanford University. The study was published in November in the medical journal, JAMA Network Open.

Despite the results, the twins reverted back to their meat-eating ways after the study culminated since their results werent drastically different from how they started.

We cut back on red meat and dairy, Jevon said.

But it proved to us that we can continue to eat way were eating.

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We're identical twins but one of us went vegan and it made one big health difference - New York Post

If youre looking to make a delicious vegan sweet potato katsu curry from scratch, then youre in the right place! Roxy and Ben, the duo behind So Vegan, have simplified the process of making this dish by removing the hassle of breadcrumbing the sweet potato cutlets, making this recipe easy and quick to cook on a weeknight.

But dont worry, you will still enjoy the signature crunch of panko breadcrumbs, as these are sprinkled on top just before serving.

Were confident that this flavorful vegan katsu curry recipe will become a go-to in your kitchen. You can either jump straight ahead to the recipe or keep reading to discover some tasty serving suggestions and recipe variations.

Katsu curry is not typically vegan-friendly as it is made with chicken stock and served with a breaded meat cutlet. However, it has become a popular dish within the vegan community due to its adaptability.

You can make the cutlets using either vegetables or fake meat and substitute the chicken stock with vegetable stock or coconut milk to create the curry sauce.

This vegan katsu curry recipe uses sweet potato cutlets and a vegetable-packed curry sauce made with coconut milk.

Katsu curry sauce is a popular Japanese dish that typically includes a mix of onion, carrot, garlic, stock, and plenty of curry powder. There are however many variations of the sauce. For example, it is quite common to see maple syrup and creamy coconut milk added to balance out the curry powder flavors.

The sauce for a katsu curry is quick and easy to prepare, but the addition of breadcrumbed cutlets can make the recipe much more complicated, and a lot more messy!

To simplify the recipe, So Vegan have roasted sweet potatoes without the breadcrumbs. They then sprinkle some toasted panko breadcrumbs onto the dish for added texture. This will save you a lot of time and unnecessary faff.

Katsu curry is commonly served with rice. You can choose from white rice, brown rice, or even sushi rice. It is also popular to serve it with pickled ginger, which adds a nice tangy flavor to the dish.

Other sides that go well with vegan katsu curry include steamed vegetables like broccoli, carrots, or green beans. You can also try serving it with a side of miso soup or a simple salad to balance out the flavors.

The great thing about katsu curry is just how versatile it is. If you enjoyed this sweet potato katsu curry recipe, then you will also love these variations:

Katsu curry is one of those meals its easy to get excited about. However, it can sometimes be quite complicated to cook at home, so for this simplified version we roast rings of sweet potato and serve them with a homemade katsu sauce, fluffy rice, and a crunchy panko crumb.

Duration28 mins

Cook Time20 mins

Prep Time8 mins

Servings4 people

Preheat the oven to 200C fan/220C/gas 7 and line a large baking tray with baking paper. Place the sweet potatoes on the tray, drizzle with oil, and sprinkle with pinches of salt and pepper. Toss, then roast for 2025 minutes, or until soft.

Meanwhile, cook the rice according to the packet instructions. While the rice is cooking, heat a drizzle of oil in a frying pan on a medium heat. Fry the onion, carrot, and two-thirds of the garlic for 8 minutes, then add the curry powder and a pinch of salt and fry for 1 minute. Stir in the coconut milk and maple syrup and simmer for 5 minutes, then remove the sauce from the heat and blend until smooth.

Drizzle a little oil into a separate frying pan and add the remaining garlic along with the panko and pinches of salt and pepper. Fry for 3 minutes or until the panko is golden, stirring constantly to prevent burning.

To serve, place a portion of rice on each serving plate, along with some katsu sauce and sweet potato. Sprinkle over the toasted panko and finish with the spring onions.

To make this recipe gluten-free, use GF breadcrumbs

This recipe was republished with permission from So Vegan. Find the original recipe in EASY by Roxy Pope and Ben Pook published by Penguin Michael Joseph in hardback on the 28th December 2023.

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This Sweet Potato Katsu Curry Is The Perfect Weeknight Dinner - Plant Based News

Each twin pair was divided into different dietary regimes. One sibling followed a strict vegan diet, eliminating all meat, seafood, eggs, and dairy. In contrast, their twin consumed an omnivore diet, which included both plant-based foods and animal products. The findings of this study are quite significant. Over the course of eight weeks, the twins on plant-based diets showed remarkable health improvements. These supposedly included increased life expectancy, reduced visceral fat, a lower risk of heart disease, and even an enhanced sex drive. These results highlight the potential health benefits of a vegan diet, making a compelling case for considering a plant-based lifestyle.

The plant-based diet has become more and more popular over recent years. The Good Food Institute reported that, in 2021, the market for plant-based foods expanded at a rate triple that of the overall food industry. This study encompassed a variety of plant-based alternatives, including products like milk, eggs, cheese, meat, yogurt, butter, and creamers. The Harris Poll in 2016, 2019, and 2020 found that about 3% of Americans were vegan, but as of 2022, that increased to 5%.

Its no surprise that documentaries like You Are What You Eat are becoming more and more popular. But is there any truth to the claims? Is veganism really healthier for us than all other diets?

Max Lugavere, nutrition expert and author of Genius Foods, broke it down on X so people could really understand the context of this new documentary. The lead researcher behind the study is funded by Beyond Meat, he writes. Its right there in the paper. Thats a huge red flag as it is, but Lugavere was willing to give the program the benefit of the doubt until he discovered more.

The study proved there was a small decrease in LDL in the group of vegans. Low-density lipoprotein (LDL) is a type of cholesterol often referred to as bad cholesterol. It's composed of fat and protein, transporting cholesterol to various parts of the body. High levels of LDL can lead to the buildup of fatty deposits in arteries, a condition known as atherosclerosis. This buildup narrows the arteries, reducing blood flow and potentially leading to heart diseases, such as heart attacks and strokes. Therefore, maintaining a healthy level of LDL is crucial for cardiovascular health, as elevated LDL levels significantly increase the risk of heart-related ailments. Managing LDL often involves diet, exercise, and sometimes medication.

Plant-based activists love to fixate on LDL and claim that the vegan diet significantly lowers it, but Lugavere points out that the decrease in LDL in this particular study was most likely because the vegan twins ate fewer calories and more fiber while also eating less saturated fat. You could easily achieve this with a diet that includes meat, he says.

An important factor that wasnt covered enough was the fact that there were different lifestyle factors between the twins, such as exercise habits and diet preferences. Its impossible to fully understand the context and impact of diet without also taking into account all the other lifestyle factors (even things like sleep and stress) that would affect someones overall health.

Overall, it was a short-term study (8 weeks), and the vegan diet did have drawbacks that are swept under the rug less protein, lower B12 intake, and lower dietary satisfaction, for example. We dont know how these changes would play out over the long term, Lugavere writes. We simply dont have enough information to make the broad claim that the vegan diet is best.

Viewers are also told that the beef and cattle industry is inherently evil and burning down the whole Amazon rainforest, all farmers are abusive to both the animals and land, and the fish you eat are parasitic and diseased. Of course, there may be some truth to these, but to claim that this is true across the board is obviously false. It may all seem harmless, but there are many women who are falling for the lies of veganism and its harming their health and fertility.

Miley Cyrus, a well-known animal enthusiast, has rescued numerous dogs and cares for a variety of animals at her properties in Nashville and Calabasas. A staunch advocate for animal rights, Miley has long been vocal about the ethical and health benefits of a vegan lifestyle. However, in a striking revelation during a 2020 interview on the Joe Rogan Experience, Miley announced that she had abandoned her vegan diet due to health concerns, particularly regarding her brain function.

Miley, who was 27 at the time, explained that despite being vegan from 2013 to 2019, she had to reintroduce fish and omega-3 fatty acids into her diet. My brain wasnt functioning properly, she confessed, indicating that the decision to alter her diet was not taken lightly. She acknowledged experiencing signs of malnutrition and felt that she was "running on empty," despite taking supplements and consuming protein shakes. Joe Rogan joked that Miley's departure from veganism might attract criticism from vegan activists. Miley responded with acceptance, indicating that her health was her priority over adhering to a diet that was not meeting her nutritional needs.

Miley's situation is not unique, as vegan diets can sometimes lead to various nutritional deficiencies. These can include low levels of vitamin B12, iron, and essential omega-3 fatty acids. By reintroducing fish and meat into her diet, Miley reported feeling sharper and more nourished.

Key nutrients that are often lacking in a vegan diet include zinc, iron, vitamin B12, omega-3 fatty acids, and iodine.

A recent caution from fertility experts also suggests that a vegan diet might pose challenges for women attempting to conceive. Grace Dugdale, a reproductive biologist, acknowledges the health benefits of a diet rich in fruits, vegetables, and legumes. However, she warns that the growing trend of veganism might lead to nutrient deficiencies detrimental to women's fertility. Key nutrients that are often lacking in a vegan diet include zinc, iron, vitamin B12, omega-3 fatty acids, and iodine. These nutrients are crucial for reproductive health and are typically found in meat, oily fish, dairy, and white fish.

Dugdale, who advises infertile couples on nutrition, spoke at the Fertility Show in London, emphasizing the importance of adequate nutrition for conceiving. She understands the ethical and environmental motivations behind veganism but suggests that women with depleted nutrient levels might benefit from reintroducing a small amount of meat and fish into their diets. This advice is based on the fact that vegan diets, if not properly supplemented, can lead to low levels of vital nutrients necessary for the development of the baby.

Plant-based milks often lack iodine, a nutrient readily available in cow's milk. Similarly, while leafy green vegetables are a source of iron, the iron from these plants is not as easily absorbed by the body as the iron found in meat. Additionally, zinc and omega 3, both found in meat, are known to enhance men's sperm count and motility.

Rehan Salim, a consultant in gynecology and reproductive medicine at Imperial College Healthcare, also spoke at the Fertility Show. He advised women, especially those considering freezing their eggs, on the importance of protein in their diet, recommending the consumption of both meat and vegetables. Both Dugdale and Salim stress that men also require a balanced diet rich in these nutrients for the production of good quality sperm. Dugdale, along with Professor Adam Balen, has authored The Fertility Book, a guide to achieving a healthy pregnancy, which underscores the significance of proper nutrition in fertility for both men and women.

If someone insists on going vegan for ethical reasons, thats one thing, but its quite another to claim that the diet is healthier for everyone and will lead to better physical outcomes for us all. While there are certainly some people who do just fine on a vegan diet (at least temporarily), we have to figure out from an honest perspective whats best for ourselves, and that will rarely include an extreme elimination diet like veganism.

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The Latest Vegan Propaganda Just Dropped: You Are What You EatHere's What They Got Wrong - Evie Magazine

From Kraft to Goodles, the 9 Best Vegan Mac and Cheese Brands  Green Queen Media

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From Kraft to Goodles, the 9 Best Vegan Mac and Cheese Brands - Green Queen Media

Yogurt is the rushed breakfasters best friend: just mix it with a little bit of granola or pair with a piece of fresh fruit and youre good to go. Its also a versatile ingredient that belongs in smoothies just as much as it does in a tangy tzatziki sauce. If youre on the hunt for vegan yogurt, then look no further. Weve scoured stores to find 20 delicious options from different brands.

Jump to the list

Vegan yogurt is made from plant-based sources such as soy, coconut, oat, and cashews instead of dairy products. They come in a variety of textures such as regular, Greek, French, and kefir-style probiotic drinks, as well as flavors.

In recent years, the vegan yogurt section of grocery stores has seen a lot of movement thanks to the emergence of startups, grocery store brands, and vegan options from big names in the dairy yogurt world, like Yoplait and Chobani.

Forager Project

A number of reasons are driving the sudden influx of dairy-free yogurt. A growing body of market research indicates that consumers are gravitating towards plant-based alternatives primarily for taste, followed by health reasons.

Sustainability is another key driver, as dairy is an emissions-heavy, resource-hungry industry that is contributing to the climate crisis. Fewer people dabble with plant-based products for ethical reasons, such as the treatment of farm animals.

Since ancient history, yogurt production has been used as a method of preserving milk, and yogurt itself has long been a key ingredient in Mediterranean cuisine.

The earliest historical reference to yogurt as a health food is found in Indian Ayurvedic scripts from around 6000 BC, and it has continued to hold a reputation as a good-for-you food throughout the centuries. But it wasnt until the early 20th century that a Bulgarian medical student named Stamen Grigorov attributed this to lactic acid bacteria.

Like the dairy-based variety, most vegan yogurts are fermented using live-active cultures that have a positive effect on your gut, and some of these are similar to the types of bacterial strains used to make dairy yogurt. They help feed your gut microbiota, the name of the collective trillions of good bacteria that reside in your digestive system.

But, is dairy-free yogurt healthier overall? Not always. Depending on what its made from, your vegan yogurt could be high in saturated fat, high in sugar, low in protein, or a combination of all three.

Forager Project

The biggest unhealthy culprit in plant-based yogurt is added sugar, Kelsey Lorencz, RDN, tells VegNews. The American Heart Association recommends keeping added sugar to less than 36 grams per day for men and 25 grams per day for women. One serving of vegan yogurt can have over 10 grams of added sugars, making it hard to stay within the recommended limits.

Another ingredient to watch out for is coconut, which gives dairy-free yogurt a creamy consistency. Studies have found that the saturated fat in coconut oil raises low-density lipoprotein (LDL) cholesterol less than saturated fat from butter and other dairy sources, but it still raises LDL cholesterol and may not be the best choice for a heart-healthy diet, explains Lorencz.

Look for plant-based yogurts that use unsaturated fats and natural or low-calorie sweeteners such as stevia or monk fruit instead of saturated fat and added sugars, says Lorencz. Enjoy coconut-based yogurt in moderation and try yogurts made from oat, soy, cashews, or other ingredients.

We love keeping these vegan yogurts on hand for snacking, baking, cooking, and an easy vegan breakfast.

Kite Hill

With an unbelievably creamy almond milk base in Greek and regular varieties, Kite Hills non-dairy offerings make for a great start to any day. The regular variety has six flavors to choose from, including blueberry, key lime, and vanilla. FIND IT HERE

Silk

This non-dairy giant makes creamy almond- and soy-based yogurts in a variety of flavors spanning from dark chocolate to mixed berry aai. For fans of Greek yogurt, the brands coconut-based, Greek-style yogurt cant be missed. FIND IT HERE

Forager Project

Cashews make up the base of Forager Projects vegan yogurts. Reach for the classic yogurt cups or opt for one of the brands yogurt smoothies in strawberry, blueberry, mango, vanilla bean, or unsweetened flavors. They also make yogurt for kids, which comes in a squeezable pouch. FIND IT HERE

Sigis

Made with a subtly sweet concoction of coconut, macadamia, and pea protein, this plant-based line from the ever-popular Icelandic-inspired food company is available in cups for an easy, on-the-go snack. FIND IT HERE

Yoplait

One of the oldest yogurt companies in the country jumped on the vegan yogurt train with a French-style, glass-jarred, coconut-based, fruit-on-the-bottom variety. FIND IT HERE

So Delicious

Made with a creamy coconut milk base, So Delicious yogurt comes in more than 10 flavors including Blueberry, Vanilla, and Strawberry Banana. Plus, the brand also makes a line of yogurt thats free of added sugar for those watching their sugar intake. FIND IT HERE

The Coconut Cult

Made with organic coconut cream, coconut meat, coconut water, and lightly sweetened with coconut nectar, this thick, spoonable vegan yogurt is absolutely delicious. Add scoops to your green smoothies or snack on them by the spoonful. FIND IT HERE

Culina

These super thick, fermented craft coconut yogurts come in flavors such as Strawberry Rose, Bourbon Vanilla, Mango Orange Blossom, and Sour Cherry Almond. Culinas yogurts are perfect for pairing with smoothie bowls, oatmeal, and granola. FIND IT HERE

Nancys

Nancys oat milk-based yogurt cups come in classic flavors such as blueberry and vanilla as well as more innovative flavors including Strawberry Hibiscus and Passion-Fruit Banana. Plus, they make for excellent grab-and-go breakfast options on busy weekday mornings. FIND IT HERE

Cocojune

Made with organic coconut and spring water, these yogurts have a mild, tangy flavor. Reach for the Lemon Elderflower for a punch of tart, sweet, and floral notes. FIND IT HERE

Cocoyo

Made with young coconuts, each spoonful of this tart, slightly effervescent dairy-free yogurt is filled with billions of probiotics. It also comes in eight flavors including cacao, raspberry, pia colada, and peach nectarine. FIND IT HERE

Trader Joes

This grocery chain with a cult-like following carries its own brand of vegan yogurt made with a base of cashews. Top it with fruit and granola for a breakfast parfait or scoop it into your smoothies for extra thick sips. FIND IT HERE

Oatly

This Oatgurt is somewhere between a really thick, Greek-style and a thinner, European-style yogurt. Enjoy with granola or berries, and dig into this oat-based goodness from the popular Swedish oat milk company. FIND IT HERE

Harmless Harvest

This dairy-free yogurt begins with hand-scooped, organic, fair-trade young Thai coconut meat. It comes in classic plain and in drinkable yogurt form. Plus, Harmless Harvest offers a lower carbon footprint alternative by partnering with farms that use sustainable methods of growing and harvesting. FIND IT HERE

Whole Foods

Just like other major grocery chains, Whole Foods has also jumped on the non-dairy bandwagon. Its almond milk-based yogurt cups come in all the classic flavors. We keep the strawberry and mango varieties stocked at all times. FIND IT HERE

Lavva

Made from tropical pili nuts, plantains, coconut, and cassava, this dairy-free yogurt has zero added sugars. We love layering the mango flavor with fresh, chopped mangos, toasted coconut, and a sprinkling of vanilla granola. FIND IT HERE

Ayo

Made with organic almonds sourced directly from Ayos very own family farm, these yogurt cups come in four classic flavors: blueberry, strawberry, vanilla, and peach. Naturally colored and fortified with live-active cultures, these kid-friendly snacks are perfect for a mid-day nosh break. FIND IT HERE

Coyo

Handcrafted in small batches, this velvety-smooth vegan coconut yogurt has a thick, creamy texture. Go for the tropical-inspired mango or the dessert-ready chocolate flavors for a lightly sweetened treat. FIND IT HERE

Simple Truth

The major grocery store chain sells almond milk-based yogurt under its store brand, Simple Truth. It comes in two flavors: Vanilla and Plain. FIND IT HERE

LeGrand

Made from a base of cashews, rice, and coconut cream, this Canadian brands non-dairy yogurts are flavored with ingredients like real vanilla bean, coffee beans, whole fruit, and fresh lemon. Learn more

Sarah McLaughlin (@sarahmclaughlin) is the New Products Editor at VegNews and is always on the search for the newest innovations in plant-based food.

Here at VegNews, we live and breathe the vegan lifestyle, and only recommend products we feel make our lives amazing. Occasionally, articles may include shopping links where we might earn a small commission. In no way does this effect the editorial integrity of VegNews.

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20 Vegan Yogurts Even the Most Die-Hard Dairy Fans Will Love - VegNews