Tammara Thibeault is a young vegan boxer who is out to show the world that you don't need to eat meat or dairy to get protein and train for your sport at the highest levels. The24-year-oldboxer istraining intensely for the Tokyo games and eatsa strictly vegan diet and says she hopesis toraise worldwide awareness about the nutritional and overall health benefits of living plant-based.

Im proof you can get all the nutrients you need if youre living plant-based, Thibeault, who is boxing for Canada, asserted. Three years ago, I started slowly cutting meat out of my diet and one day I realized I didnt have any meat at all in my refrigerator. I feel better when I dont eat meat. Its better for your health and the environment.

Thibeault started boxing at age nine,as a way to spend more time with her brother and her father, former professional football player Patrick Thibeault, who used boxing to stay in shape during his off-season. Calling herself "too stubborn to not be good," the now 6' and 165-lb Thibeault used her "smooth-boxing"styleto win countlessearlyaccolades, including a bronze at the 2019 World Championships, and a gold at the 2017 Continental championships, as well as a silver at the 2019 Lima Pan Am Games.

Watching the very first women's Olympic boxing competition at the London 2012 games is what inspired Thibeault to strive for Olympic glory, said the boxer, who just signed on as an official ambassador for Vejii, the online marketplace for vegan and plant-based food products.

Even though Im favored for a medal, I dont consider it my primary focus, she explained. My main focus is not the result. Its to go there and perform well. The results will just come with it. Its about being the best me I can be. If I can excel in my sport and use my voice as a platform for other positive things, Ill say Ive done everything I set out to do.

One of the issues Thibeault is most passionate about is the healthy and environmental benefits of reducing meat intake without suffering from any lack of dietary options which is where she andVejiifound common ground. Im really excited about working withShopVejii.combecause I feel like a lot of our values align. I

She adds that she is working "to show people theres an easy way to have plant-based options in their diets. Its possible to have it all.

"My goal is to show people that they can still eat the dishes they love even if they switch to plant-based. You dont have to eat rice broccoli and chicken every day to be healthy.

"Tammara's commitment to her community, the planet, and her sport are truly inspiring. We are proud to align ourselves with athletes who align so well with our corporate mandate, said Vejii CEO Kory Zelickson of bringing Thibeault aboard as their newest brand ambassador.

Thibeault says that beyond boxing shes committed to making a difference wherever possible. She is currently finishing her bachelors degree in Urban Studies with a minor in Spanish at Concordia University and will then go on to earn a masters degree in architecture, specializing in sustainable housing.

A lot of people see me as just a boxer, but my goal is to do humanitarian work in Central America and help with the housing crisis." She says she hopes her work will somedaymake a difference. "Everyone has to do their little parts. Even if we can convince people to try one vegetarian meal per week without changing their overall diets, it will go a long way.

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Female Boxer Wants to Show You Can Win Olympic Gold as a Vegan - The Beet

European plant-based burger concept Flower Burger has launched its first North American location in Culver City, CA. The delivery-only ghost kitchen offers six plant-based burgersall presented on vibrant and colorful burger bunssuch as the Jungle Burger on a green bun colored with spirulina powder and turmeric; the Classic Chickpea and Spicy Chickpea with turmeric-colored yellow buns; the Cherry Bomb with a pink bun colored with cherry and beet extract; and the signature Flower Burger with a violet bun colored with purple carrot extract.

Flower Burger also offers house-made vegan cheese, mayonnaise, and other condiments, along with sides such as potato wedges, edamame, or Patatas Buenas drizzled with Flower mayo and spicy ketchup. Dessert offerings include the Coco-nuts (a coconut-based frozen treat layered with espresso, cocoa-roasted almonds and hazelnuts) and the Chocolate Salami (a rolled and sliced confection made from dark chocolate and oat-based biscuits).

The Flower Burger concept, created by Italian entrepreneur Matteo Toto, boasts more than a dozen locations across Italy, France, London, and the Netherlands. Totos mission for the brand was to create an inviting, inclusive experience that aligns plant-based cuisine with fun and enjoyment, which inspired the menus signature, vibrant burger buns and playful, hippy-inspired design throughout the stores. Opening in LA is a dream come true, Toto said. Were excited to bring the passion and energy of Flower Burger to the US and have plans to expand quickly. We love that LA locals prioritize all the same values that we do, from inclusivity to conscious, sustainable eating.

The brands new California location is helmed by restaurateur Barbara Lazaroff and LA-based entrepreneur Elena Plattwho discovered the chain while in Italy. I fell in love with Flower Burger when I first tasted one at their location in Rome, Platt said. After meeting Matteo and learning more about their commitment to diverse ingredients that go beyond the typical plant-based offerings, I knew it was something I had to bring home. The past year has been incredibly tough for LA, so were excited to launch a brand focused on fun, inclusivity, and sustainability at a time when those are more important than ever.

Flower Burger is available to order through delivery platforms such as Grubhub, DoorDash, and Uber Eats. This summer, the brand will open its first storefront in West Hollywood.

Love the plant-based lifestyle as much as we do? Get the BEST vegan recipes, travel, celebrity interviews, product picks, and so much more inside every issue of VegNews Magazine. Find out why VegNews is the worlds #1 plant-based magazine by subscribing today!

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Europe's Flower Burger Is Bringing Its Colorful Vegan Burgers to the US for the First Time - VegNews

One of Eleven Madison Parks most iconic dishes has been whole roasted duck with daikon and plum its a classic of the restaurant, and one its most long-standing offerings. But when the restaurant reopens next month after more than a year, that dish, and many others it has become known for, will no longer be available.

The three-Michelin-starred New York restaurant will be going completely plant-based when it reopens next month, it announced Monday becoming one of the most high-profile restaurants to do so.

Im excited to share that weve made the decision to serve a plant-based menu in which we do not use any animal products every dish is made from vegetables, both from the earth and the sea, as well as fruits, legumes, fungi, grains, and so much more, chef and owner Daniel Humm wrote in a statement on the restaurants website.

The move reflects a growing trend in the food industry, as more and more institutions transition toward more sustainable ingredients and food practices. Epicurious, a well-known online food publication, announced just last week it would no longer publish new recipes that include beef, saying beefs production creates large quantities of greenhouse gas emissions and thus impacts climate change.

As more plant-based options have popped up on menus across the country, gone are the days when vegetarianism or veganism were fringe diets. Humm has previously said he believes the future of restaurants is vegan.

In an interview with NPRs How I Built This, Humm said the way people eat meat is not sustainable, similar to the reasons Epicurious gave.

And though in his statement, Humm said he recognizes the risk of making such a move, he also said he believes its worth it.

It is time to redefine luxury as an experience that serves a higher purpose and maintains a genuine connection to the community, he wrote on the restaurants website. A restaurant experience is about more than whats on the plate. We are thrilled to share the incredible possibilities of plant-based cuisine while deepening our connection to our homes: both our city and our planet.

Eleven Madison Park is scheduled to open June 10 for dining.

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One of the world's best restaurants is going vegan - KMJ Now

This Mothers Day, be kind to someone elses mom by going vegan. Farmed animals have mothers, too, after all.

Weve all heard the term mother hen used to describe someone with a strong maternal instinct. Thats because hens are doting parents who will even care for other baby animals as if they were their own. When not confined to filthy factory farms, hens lovingly tend to their eggs and talk to their unhatched chicks, who chirp back while theyre still in the shell!

But birds used for food never get to see their chicks, because they hatch in large metal incubators. The male birds are useless to hatcheries because they dont produce eggs and because theyre not bred to produce the excessive flesh desired by the meat industry so they are either suffocated to death or ground up alive. You heard that right: Fluffy yellow chicks are suffocated or ground up while still alive on a massive scale.

The female chicks are sent to egg farms, where theyre crammed into wire cages or confined to dark, crowded sheds and forced to live amid accumulated urine and feces. Part of the birds sensitive beaks are cut off with a hot blade and no painkillers because in their misery and frustration, the confined birds might peck at one another, causing injuries.

When the hens begin to lay fewer eggs usually when theyre around 2 years old theyre sent to the slaughterhouse, where their throats are slit and theyre often scalded to death in the defeathering tank.

Birds endure all this suffering just because humans like to eat their eggs. But its so simple to make great-tasting brownies, cookies and cakes, as well as breakfast scrambles and egg salad, without actually using any eggs. If youre planning to make or order a meal for your family this Mothers Day, why not do it without contributing to cruelty to animals?

We can spare gentle mother cows a world of pain and heartbreak simply by saying no to dairy milk and instead enjoying creamy beverages, frozen desserts, gooey cheese pizza and hearty lasagna made with vegan milk.

Like hens, cows are subjugated and their reproductive systems are hijacked and controlled. On dairy farms, female cows are artificially inseminated and kept almost constantly pregnant so that theyll produce a steady supply of milk for human consumption. Their babies are taken away from them shortly after theyre born. The male calves are commonly killed for veal, and the females are turned into quasi-milk machines like their mothers. They, too, end up at the slaughterhouse when their milk production wanes.

In An Anthropologist on Mars, Dr. Oliver Sacks wrote about a trip that he and well-known agriculture industry adviser Dr. Temple Grandin took to a dairy farm. They saw one cow in particular who was bellowing and searching for her calf, whod been taken away. Dr. Grandin noted, Thats one sad, unhappy, upset cow. She wants her baby. Its like grieving, mourning not much written about it. People dont like to allow them thoughts or feelings.

We should be a lot kinder than that. This Mothers Day, why dont we acknowledge that all animals are sentient beings who feel pain and suffer when treated cruelly and who mourn when theyre separated from their loved ones? Our own mothers taught us the Golden Rule, to treat others as we would like to be treated. So, lets honor all moms this Mothers Day and every day, by following that rule and opting exclusively for vegan foods.

Heather Moore is a senior writer for the PETA Foundation; http://www.PETA.org.

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Commentary: Show compassion for all moms this Mothers Day: Go vegan - West Hawaii Today

Not to be confused with Hello Panda, Panda Chocolates began with a simple mission: Create vegan milk chocolate bars that are indistinguishable from their dairy counterparts. Luckily for us, they succeeded! Their Hazelnut Cream and Pistachio Halva flavors are a sure bet to make you a chocoholic. All Panda Chocolates are 100% vegan, and their cocoa beans are UTZ certified. You can order from their generous array of both milk and dark chocolate bars directly on their website here.

Who says you cant have it all? At Sjaaks (Pronounced JACKS), you can! Their creamy chocolate bars will satisfy anyones craving. And you can rest happily knowing that every ingredient is organic, fair trade, non-GMO, and of course vegan. Theres no shortage of options when it comes to Sjaaks catalog. Their products range from melk chocolate bars to 70% extra dark chocolate bars and everything in between. You can find Sjaaks chocolate at select retailers nationwide and online at their website.

Repeat after me: When I say chocolate, you say healthyChocolate! Healthy! Nellys organic chocolate bars are packed with vitamins and minerals. They pride themselves in using only the finest nutrient-based, whole food, organic ingredients to make for a tasty treat. Nellys chocolate bars come in various flavors, including peanut butter coconut, caramel nougat, and so much more.

Teaser Alert*Trupo Treats is currently taking pre-orders for their mylk chocolate bar lineup. These treats are predestined to be a massive hit from mock Kit Kat bars to Twix, they are revolutionizing the vegan milk chocolate market. Trupo chocolates are all fairly traded with sustainable packaging. Additionally, Trupo will donate 25% of all net profits to animal sanctuaries. You can pre-order your treats now and expect delivery in late June or early July.

May is food allergy awareness month which makes No Whey chocolate bars a perfect treat! Their lineup of milkless chocolate is free from the nine most common allergens. From milkless crunch bars to sunflower-filled chocolate cups, they dont mess around. This isnt childs play, its No Whey!

Vego started small, but demand has made them skyrocket into stores in over 25 countries. If that doesnt speak amazing chocolate, then we dont know what does! Theyre famous for their hazelnut bars, and they donate 10% of profits each year to NGOs around the world that fight for animal welfare, human justice, and eco-friendly causes.

Tazas stone-ground chocolate is crafted using traditional Mexican stone mills that ensure minimal processing and make for a delicious bold treat. Taza is pioneering the industry in Direct Trade Certified cacao. Their lineup includes a variety of almond milk chocolate bars, chocolate-covered treats, and more. All Taza chocolates are 100% vegan and organic.

Youve probably spotted Enjoy Life vegan chocolate bars at your local grocery market, which makes these treats a very accessible pick. From rice milk bars to morsels, Enjoy Life has a massive portfolio of chocolaty treats for everyone. They even stock soft-baked chocolate chewy bars! Note: The Ricemilk Crunch flavor contains honey.

If youre a dark chocolate fan, then Hu has you covered! This completely vegan and gluten-free brand has flavors ranging from hazelnut butter to crunchy mint and even vanilla. Best of all, you can refer a friend to Hu, and you both receive $5 off your order of $50 or more! Sure, you can refer a credit card to someone and earn some points, but why waste time doing that when you can refer chocolate instead?!

Did someone say matcha chocolate? Yes, you heard us right, matcha chocolate! Raaka is changing the game with their unique chocolate bars filled with robust ingredients and flavors that will turn heads. Mothers day is right around the corner, and we cant think of a better way to treat her than with a Raaka chocolate bar. Whether you choose their waffle cone flavor, or maple and nibs, youre sure to give a chocolaty smile to whoever is graced with one of these unique bars.

Ari is a writer, filmmaker, and amateur Los Angeles vegan scene encyclopedia. He loves to travel and, at the same time, considers himself a homebody, so its not uncommon to find him abroad one day and back in LA the next. During his free time, youll find him playing Settlers of Catan with friends, catching classic films at the American Cinematheque, and dining at any and every vegan restaurant he can find.

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10 Vegan Chocolate Bars You Need to Try - VegOut Magazine

GRAND RAPIDS, MINick and Becca Van Liere never considered themselves bakers, but their Rise Authentic Baking Co. has grown from an apartment-based pastime into an entirely vegan and gluten-free bakery.

When the couple were studying natural resources management and social work respectively at Grand Valley State University, Nick said he never considered even opening a bakery.

But seven years later, the bakery is a staple in the citys West Side community, located at 1220 Fulton Street.

The duo ditches typical baking ingredients like eggs, butter and flour in favor of substitutes like vegan butter, and flour alternatives. Instead of lox on a bagel, its a carrot substitute on a homemade gluten-free bagel.

Nick Van Liere said when he shifted to a vegan diet at age 18, he realized that the area didnt have enough options for his lifestyle, so he took matters into his own hands, toying with different recipes and studying vegan baking.

So, being vegan was what kind of kickstarted the whole idea and the concept, he said. We really wanted to be able to bring a plant-based option to the city and there wasnt a lot of options at the time. And the same with gluten-free.

Rise Authentic Baking Co. formed when he and Becca started baking out of their 450-square-foot apartment in their West Side neighborhood.

While space was limited, the demand for their specialty cakes and donuts was not. The duo had to form community partnerships with former vegan restaurant Bartertown Diner and Crossroads Bible Church, which both allowed them to use their commercial kitchens to up production.

After four years, the bakery found its permanent home on Fulton Street. The storefront was described as a tangible way to continue to normalize vegan and gluten-free baking.

Co-owner Nick Van Liere said Rise's first home was in a 450-square-foot apartment, which has since expanded over the years into a community-centric space. (Photo provided to MLive by Rena Martin)

For people that arent familiar with what we do, they might think, Oh, its just a cake or its just a doughnut, but they dont understand there is a lot of engineering behind the scenes and lots of years of recipe testing and developing and getting into a spot where were offering a product were really proud of, Nick Van Liere said.

Getting to that point, it takes a lot of work. It takes a lot of work to get a product thats vegan and gluten-free that you can stand behind and feel really excited about anybody eating and representing our company well.

Popular pride points include a swath of custom-crafted cakes. Nearly 30 are being prepared this Mothers Day weekend. The bakery is also known for their donuts, which was an early fan-favorite item.

On the savory side of the menu, the breakfast sandwiches which are only offered on the weekends are hot menu items right now. Theyre served on homemade gluten-free bagels with mung bean eggs, white bean sausage, eggplant bacon and in-house cheddar cheese and sriracha mayo.

People love them, said Van Liere, who said people come back every weekend to get some. Its been really cool to see people take on that tradition so well.

On the sweet side of things, the bakerys classic oatmeal cream pies are also vegan and gluten-free, made with fluffy vanilla buttercream between two cookies.

Its a lot of peoples childhood treats that they cant eat in their adulthood because theyre vegan or theyre gluten-free, Van Liere said. Its the perfect thing. People love them. Theyre one of my favorites, too.

He said the oatmeal cream pies and their mostess cakes represent one of the more empowering elements of Rise Authentic Baking Co.: the ability to give those who are vegan or gluten-free memorable treats back in a new way.

Its like theyre excited about their kids being able to have these things, and theres nowhere else for them to find it, Van Liere said.

He said along with making vegan and gluten-free options is forming a community because that is what food has the power to do.

Its really cool that Rise can be a part of celebrations when we send out a custom order cake and we know that theyre having a little party for someones birthday or graduation or... people celebrating their moms, Van Liere said. We just get to be a part of these peoples lives in a small way, and thats really what its all about -- being able to offer a product that is approachable for everybody.

Rise Authentic Baking Co. is open seven days a week - from 8 a.m. to 5 p.m. Monday through Friday, 8 a.m. to 4 p.m. on Saturday, and 9 a.m. to 4 p.m. on Sunday, according to its website. Check out the spring menu here. The bakery can be reached by phone at (616) 288-7969.

The classic baked goods are also available wholesale at locations around West Michigan. Van Liere said the bakery hopes to soon expand to grocery stores in Detroit and Lansing.

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Local Eats: Rise Authentic Baking Co. in Grand Rapids offers classic treats with a vegan, gluten-free makeove - MLive.com

You'dbe hard-pressed to find someone who isnt a fan of mac and cheese: Its just one of those delicious treats that can be a dinner in its own right or a hearty side dish, depending on your point of view. And according to lawyer and soul food scholar Adrian Miller, it originated as being a dish of royalty. While some may consider it sacrilege, Ive always personally been a huge fan of boxed mac and cheese. In my opinion, its hard to beat the convenience and tastiness of this quick meal.

Cheese is one of the main things that keeps people from going all the way vegan. In fact,research from The Vegan Society found that dairy (especially cheese) was one of the top barriers to veganism related to habit or taste. Fortunately, years of innovation within the plant-based cheese space have led to a ton of great products, and a category growing double digits year over year and expected to reach $7 billion in sales globally by 2030.

While that holds promise for a future of homemade vegan mac and cheese recipes, I am still in search of the latest greatest boxed vegan mac. And so I embarked on this path of discovery to test seven different brands to find the best. While there are still more out there that I need to try, but for now I know who my winner is.

1. Annie's Organic Vegan Cheddar Mac

Annies has a couple of vegan flavors and since this was the only one available at Whole Foods I went for it. The preparation method was classic boxed mac - cook the noodles in boiling water, as they draining, heat up some non-dairy milk and stir in the sauce powder. The powder clumps up but nothing a little vigorous stirring cant fix. All reviewers agreed that while not a super-powerful taste, this cheddar mac could definitely pass for the real thing. Where Annies lost points in our book were for the noodles, which were a little thin and slippery.

Uptons wins for the most innovative cooking methods. I was skeptical when I saw that the noodles were pre-cooked since a shelf-stable pre-cooked noodle just didnt seem right. But both taste and convenience turned me into a fan. You can cook these in either the microwave in only a minute, though I chose the stovetop. Simply add the noodles to a lightly greased frying pan, with the packet of liquid cheese sauce, and mix it all together. Pro tip: break up the noodles in the package to save yourself any rogue noodles flying out of the pan. It took only 5-6 minutes to cook and it came out with a wonderful golden brown crisp on the noodles. The cheese sauce was pretty solid overall, with a good cheesy flavor. It had a bit of a smoky flavor and aftertaste.

And the winner is Modern Table! For starters, Modern Table's Vegan Mac Classic Cheddar Style was one of few gluten-free options available. They use a very cool spiral noodle made from lentils, rice, and peas that would be hard to guess were gluten-free. It highest protein of any of the macs we tried at 16g per serving. These noodles also cook slightly faster than typical wheat noodles, only requiring about 6 minutes for a nice al dente bite. The flavor was very tasty but not too powerful and is as good as the real thing.

As a plant-based cheese innovator, we had to try Daiya's mac and cheese. It got points for having a gluten-free noodle made from brown rice. The cheese sauce came in a pouch that makes for easy prep. Once the noodles are done cooking and drained, simply add in the cheese sauce, mix and enjoy. The noodle was great but the sauce had an overpowering flavor. For future iterations, we would definitely add some pasta water or non-dairy milk to thin out the sauce a bit.

When I see mac and cheese with fun shapes on the shelf, chances are Im going to get it. The under-the-sea shapes like starfish and seahorses, make it perfect for young children (or a big kid like myself). Flavor-wise, Pastabilities scored in the top half of all products tested. It was on the lighter side, but definitely very tasty. The shapes were not a favorite of one of our (Grinch-like) testers, but the others found them fun and with a satisfying texture.

Never being one to turn my nose up at the addition of a little heat, I expected to like Howl Deluxe's Spicy Chipotle Mac, but overall this one was a disappointment. While the chipotle spice gave it a nice touch of heat, it wasnt enough to overcome the tart taste of the sauce. Even when we thinned it out slightly with almond milk there was still a funky taste that not everyone will love.

Now I know youre thinking its unfair that I tried twoproductsfrom one brand and not any others. But the fact of the matter is, I saw Upton had an option with bacon in it and I was curious. All reviewers agreed it tasted like the real thing. Everyone loved the crispy cheesy texture and wish there was more of the cheese sauce. The seitan bacon adds a nice extra smoky touch and additional texture.

So in sum, the clear winner for me was Modern Table. Despite havingto follow the more time-intensive traditional method, it had the best combination of texture, flavor, and nutrition. In a close second was Uptons Naturals product with their crispy cheesiness, followed by Pastabilities and the fun-shaped organic pasta. With all this said, this is but the first step in my lifelong journey to find the greatest vegan mac and cheese. And a tasty first step it was.

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I Tried 7 Boxed Vegan Mac and Cheeses: Here's the Clear Winner - The Beet

Desserto

On a 14-acre farm in Zacatecas, Mexico, Adriano Di Marti harvests the gem of its natural leather: nopal, or cactus. Dubbed Desserto, the plant-based material is partially biodegradable, made without any toxic chemicals, and compliant with all the technical specifications required by the fashion, leather goods, and furniture industries. Plus, it only takes three cactus leaves to produce one linear meter of Desserto. The hard work is being recognized: In March, PETA awarded Adriano Di Marti the Compassionate Company Award for the Ethical Treatment of Animals, and H&M debuted Science Story, a sustainable fashion collection featuring soft, smooth Desserto bio-based leather.

Bolt Threads Mylo mushroom leather made its fashion garment debut in Stella McCartneys latest runway show.

Mylo

Underfoot, mycelium is an ecological apparatus that helps break down organic matter and deliver nutrients to plant life. At Emeryville, Californiabased company Bolt Threads, the renewable resource is engineered with a medley of organic matter that then gets tanned and dyed to create Mylo, a soft yet durable leather alternative that has already attracted interest from fashion labels. Most recently, the company partnered with Stella McCartney to debut the first-ever Mylo garments, adding to a collaboration with Adidas on its Stan Smith Mylo sneakers.

Phool.cos Fleather helps keep the Ganges river clean of flower waste.

Fleather

When Ankit Agarwal noticed that temple-flower wastederived from religious Indian flower offering that generates some 8 million tons of flora annuallywas polluting the major waterways in the region, he sought to find a better use of the remnants. Cue Phool.co, which relies on flowercycling technology to produce a range of biodegradable products including Fleather, a waste-free plant-based leather alternative.

Frumat uses agricultural byproducts to create its AppleSkin leather.

AppleSkin

Developed in northern Italys Tyrol region, known for its sweeping apple orchards, Frumats AppleSkin faux leather recycles the fruits discarded peels and cores. The waste is processed to create a cellulose-based material, which comes in an array of vibrant colors, textures, and thicknesses. The makers fashionable collaborators include accessories brand Luxtra, which has created handbags using AppleSkin. The manufacturers Apple Paper is also widely used in the production of stationery, tissue, and packaging materials.

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Meet the Vegan Leather Makers That Have Already Won Fashions Approval - Architectural Digest

But even in this climate, abandoning meat entirely is a big deal and sticking with the menu could be an even more difficult proposition.

Operating a vegan or vegetarian restaurant is "incredibly, incredibly hard," said Amanda Cohen, chef and owner of the celebrated New York City restaurant Dirt Candy, which serves vegan and vegetarian food and will now be competing more directly with Eleven Madison Park.

"It's a lot more labor intensive," she said. Consider the carrot: "I have to wash the carrot, I have to peel the carrot, I have to dice it, I have to roast it. There's just so many more steps that go into it." Meat, on the other hand, is straightforward, she said. "You put it in a pan and you put a delicious sauce on it. And there you go."

And customers might not be willing to shell out as much for an elaborate vegan meal as they would for one that includes meat. Before the pandemic Dirt Candy, Cohen's restaurant, served a $99 10-course tasting menu. "I was considered extremely, extremely expensive in the vegan/vegetarian world," she said, noting that some called the meal "overpriced."

Plus, she's found that her clientele aren't big drinkers. Alcohol sales are often where restaurants can pad the otherwise thin profit margins on which they operate. If people aren't drinking with their meals, that could pose a financial problem.

Despite the challenges, Cohen has found success with Dirt Candy, which has made its mark as one of the top vegetarian restaurants in the country.

For Eleven Madison Park, which is already high-profile, the challenge will be keeping up its reputation. Humm declined to comment for this story through a spokesperson.

At Eleven Madison Park, the vegan tasting menu will cost $335, including tip, just as it did when meat was on the menu. It will include more courses roughly 12 compared to eight to ten than the non-vegan tasting menu that was available before the pandemic.

Marion Nestle, who has written extensively about food and food politics, said she was fascinated and "puzzled" by Eleven Madison Park's drastic change. "I would never have guessed that there would be that kind of audience for it at that price point," she said.

Humm said in an open letter that the decision to remove meat, fish, dairy and eggs from the restaurant's famed tasting menu was driven in part by a desire to be more sustainable. But he also acknowledged in an open letter that it is a risky one.

"I'm not going to lie, at times I'm up in the middle of the night, thinking about the risk we're taking abandoning dishes that once defined us," Humm wrote in the letter, pointing to the restaurant's lavender honey glazed duck and butter poached lobster as examples.

"It's crucial to us that no matter the ingredients, the dish must live up to some of my favorites of the past," he said, calling replacing the beloved dishes "a tremendous challenge."

The restaurant is focusing on vegetables, fruit, legumes and grains in its dishes rather than meat alternatives, according to the Eleven Madison Park spokesperson. Cow's milk will still be an option for customers during the meal's coffee and tea service.

An abrupt move away from meat has proven difficult in at least one high-end restaurant.

Two decades ago, French chef Alain Passard announced that his three-star Michelin Parisian restaurant, L'Arpge, would stop serving meat. But since then, he has walked back the decision. In a 2016 episode of Netflix's "Chef Table: France," Passard explained the about- face. Removing meat entirely had been too radical, he said, too shocking for his customers. He compromised by bringing back some poultry, fish and shellfish to the menu, while still focusing largely on vegetables. L'Arpge did not respond to a request for comment for this story.

That type of pivot might not be a huge deal for famous chefs, noted Kara Nielsen, director of food and drink for WGSN, a trends forecasting company.

"If it doesn't work, and [Humm] changes it again, that's kind of part of the cycle that these high-end restaurants do anyway," she said.

But Cohen, from Dirt Candy, fears that a reversal from Eleven Madison Park might ultimately discourage others in the sector. If Eleven Madison Parks abandons its new vegan menu, others might think "'well, what's the point, if those great chefs can't do it?'"

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One of the world's top restaurants is ditching meat. Here's what could go wrong - CNN

Seitan on the grill at Monk's Vegan Smokehouse Photo courtesy of JPBEVINS

Vegan barbecue may seem like a contradiction in terms. Most people associate summer BBQ with meat sizzling on the grill, but what truly makes a barbecue meal so delicious are the sauces, spices and smoky preparations. Also, its the little indefinable magic that happens when a chef transforms ingredients into a delectable masterpiece.

If youve ever eaten at any of our top choices for BBQ restaurants in the United States, you know that vegan-style BBQ can be every bit as delicious as meat-based BBQ. Whether youre a vegan or omnivore, youll find some tasty barbecue dishes at these dynamic eateries.

Delicious vegan BBQ and sides at Monk's Vegan Smokehouse Photo courtesy of JPBEVINS

As New York Citys first plant-based barbecue restaurant, Monk's Vegan Smokehouse serves a full vegan barbecue menu. Their vegan BBQ is made by cooking fresh, whole ingredients over real wood; the tasty fare is slow-cooked over time for authentic barbecue flavors.

Executive Chef Chris Kim and his partner (in life and business) Rebecca Lopez-Howes aim to make vegan food less intimidating to newcomers. Some of their BBQ dishes include BBQ seitan sandwiches and salads.

Some of the delicious meals at the Vegan Mob Photo courtesy of Toni Zernik and Maya Cameron-Gordon

Located in Oakland, California, Vegan Mob serves vegan BBQ and soul food. One of their much-loved dishes is the "barbequito" which is a tortilla thats stuffed with vegan brisket, Mob sauce, macaroni, barbecue baked beans, slaw and guacamole. The barbecue seasoned fries are also a big hit.

Executive chef, CEO and founder Toriano Gordon loves bringing all his dishes to life in a plant-based form, and that passion shows in all of the tasty menu items.

The Acre's BBQ jackfruit Photo courtesy of The Acre

Since barbecue is such a quintessential American dish, Shawn Weed, the chef and owner of The Acre, decided to serve western-style BBQ. Its slowly crafted with fresh ingredients, a touch of Tennessee whiskey and lots of love. A dish that's very popular at The Acre is the BBQ jackfruit that is served on a sandwich or as part of a combo plate.

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A popular vegan BBQ sandwich that's Memphis-style at the Imagine Vegan Cafe Photo courtesy of Anna Davis Yancey - Elements Images

The Imagine Vegan Cafe is smack dab in the middle of BBQ country in Memphis, where a sandwich platter is a staple. Their mouthwatering BBQ is the perfect alternative to pork, with all the southern comfort and goodness you could want.

As its name suggests, everything is vegan here, and this BBQ is made from wheat and soy-based "meat" with a hearty texture, topped by a zesty rich sauce. Its served with creamy coleslaw, baked beans and fries. They also serve vegan BBQ nachos.

Vegan BBQ nachos from the Southern V Photo courtesy of The Southern V

Clifton and Tiffany Hancock, the owners of Southern V, say that it would be blasphemous not to have BBQ on their menu given the name of their restaurant. After all, BBQ is in the top ten of most lists of Southern "comfort foods."

Some of the beloved BBQ dishes you can find at this feel-good eatery include the BBQ jackfruit sandwich and BBQ jackfruit nachos.

Vegan oyster mushrooms at the Vegan Time Food Truck Photo courtesy of Chef Eddie

Chef Eddie Augusta owns and runs the Vegan Time Food Truck in Mobile, Alabama. Hes a pioneer in plant-based cuisine in the Azalea City. Once youve tried their vegan sauted barbecue oyster mushrooms, youll start planning your next trip back for more. They also serve a scrumptious vegan barbecue pizza. Their alkaline barbecue sauce is made from scratch.

Grass VBQ Photo courtesy of Thomas Forman, Jr.

"People have a misconception of what barbecue really is. Barbecue is a technique using live fire and smoke to cook the food. We are applying these same methods and techniques to bring the best plant-based vegan BBQ in the world, explains chef Terry Sargent.

His Grass VBQ restaurant started off as a pop-up, then it was established as a restaurant in 2019. He uses the term VBQ to refer to vegan BBQ. His signature house-made smoked veef brisket is cooked with VBQ sauce.

Seitan's Realm in Columbus, Ohio Photo courtesy of Seitan's Realm

Columbus has a vibrant vegan food scene, and Seitan's Realm is a fun place to enjoy BBQ. Its signature barbecue dish is the Notorious B.B.Q. This dish consists of their hand-shredded smoked "porq" thats topped with house-made BBQ sauce. It comes with coleslaw and mac and cheeze. Served on a sesame seed bun, it's a crowd-pleaser.

Setains Realm also serves popular BBQ seitan wingz that are dunked in barbecue sauce.

As an innovative pop-up, Southern Fried Vegan serves delicious vegan comfort foods to communities who dont have it available. They once toured the United States with their comfort food and have served vegan BBQ in 32 states. Southern Fried Vegan's smoky and spiced BBQ is delectably unique with layers of flavor. The BBQ plate and the Beer-Cheeze Battered Beyond Burger are among the beloved dishes served here.

The Homegrown Smoker has been serving vegan BBQ since 2009. Its menu boasts BBQ beans, which consists of white beans simmered in the restaurants house-made BBQ sauce along with garlic, onions and spices.

The Macnocheeto main dish features smoked soy curls that are grilled with peppers and onions. It's wrapped in a grilled tortilla with macnocheese, BBQ beans and the eaterys house-made BBQ sauce.

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10 of the best spots for vegan barbecue in the United States - USA Today 10Best