Weve always known that veganism is the future, but we never knew just how big and how fast wed get there. In 2020, fast-food chains are offering monumentally successful vegan options. Some of Hollywoods biggest and brightest stars are ditching meat and publicly embracing a plant-based lifestyle. Even meat companies like Tyson and Smithfield have come to the plant side. But theres no place this unprecedented rise in veganism can be felt more than on grocery store shelves.

From the early days of soy milk and Tofurky at the local co-op to todays quick trips to the corner store for oat milk and a pint of Ben & Jerrys, vegan products at grocery stores across the country have never been better. But which are the coconut cream of the crop? VegNews editors pulled upon their decades of knowledge to share the 100 most iconic, most essential, most game-changing, most unique, and most delicious vegan products of all time.

100. Brave Robot Ice Cream, Perfect DayBay Area food-tech company Perfect Day has created the impossible: real dairy that doesnt come from cows. Made with innovative microflora and digital DNA code (while never using a live animal), this dairy ice cream may just be the beginning of an exploitation-free future thats super creamy to boot.

99. Tom Bumble, Oregon Bark We thought twice about sharing this higher-quality Butterfinger remake since its our favorite little secret. But its candied peanut butter-flake center and rich chocolate coating make it a true standout.

98. Everything But the Bagel Seasoning, Trader Joes Pizzas? Check. Breakfast bowls? Oh yeah. Popcorn? You know it! This bagel-in-a-bottle seasoning of sea salt, garlic, onion, and poppy and sesame seeds is going on, well, everything!

97. Oat M*lk, Minor Figures Coffee connoisseurs (and foam fanatics like us) know the secret to a perfectly frothy, foamy latte: Minor Figures oat milk. The brands in-house baristas live, breathe, and dream coffee, so its no surprise its milk is engineered to bring out the best of each brew.

96. Chocolate Hazelnut & Almond Butter, Justins Nutella is the chocolaty trend that never loses steam. So this seven-ingredient, dairy-free blend (with 250 percent less sugar than actual Nutella) has us fully leaning into our cravings.

95. FRuffalo Wings, Field Roast The sausage pioneers at Field Roast challenged all we knew about game day appetizers with these saucy Smoked Apple Sage sausages that are lightly battered, perfectly fried, and doused in spicy Buffalo sauce.

94. Rice Dream Pies, Dream Were still not over the discontinuation of these perfected ice cream sandwiches featuring chewy oatmeal cookies, light vanilla ice cream, and a delicate chocolate shell. Say its a nightmare, Dream, and bring them back!

93. Pecan Butters, Sunday Provisions Brazil nuts, pistachios, tiger nutsif theyve made butter out of it, weve tried it. But trust us when we say you must find a jar of this crunchy maple-infused pecan butter. Original, chocolate, coffee, or cinnamon-spikedit doesnt matter, just try them!

92. Vegan Honey Mustard Dressing, Follow Your Heart You wont find actual honey in this bottle of golden goodness. Instead, layers of maple syrup, vinegar, Dijon mustard, and a Vegenaise base give it its sweet-tart-creamy taste that our wraps, pretzels, and vegan chicken sandwiches need.

91. Cheezecake, Daiya Foods One taste of this pies perfectly crumbly crust and velvety creamed coconut filling (in New York-style, chocolate, strawberry, and key lime flavors) and youll agree: Daiya has perfected the vegan cheesecake.

90. Cheddalicious Crackers, Back to Nature These big, crispy, cheesy crackers are brand-new to the vegan snack scene, but theyve perfected the Cheez-It fakeout so well that theyll completely fool any nibbling nine-year-old (and a few magazine editors, too).

89. Frozen Dark Chocolate Almond Sea Salt Bar, KIND The ubiquitous granola bars that should be vegan (dang honey) have a super-cool cousin. And good news: its totally vegan. Layers of almond milk ice cream, crisp dark chocolate, nuts, and smooth nut butterwere in heaven.

88. Original Soy Nog, Silk The holidays just wouldnt be the same without nog, and were taking ours without eggs, thank you very much! Silks very merry beverage has always been a plant-based favorite, but even more so with a splash of Kahla and a mountain of whipped coconut cream.

87. Coffee Creamers, Nutpods Hotels, diners, airports: listen up! Its 2020 and were so over plain black coffee. And with tempting flavors like French Vanilla, Toasted Marshmallow, and Cinnamon Swirl, theres no reason not to add these top-tier creamers to your coffee bars please!

86. Organic Fruity Bears, Surf Sweets The cute, bear-shaped chews of your childhood have gotten a grown-up makeover, ditching gelatin for vitamin C and a dose of color from black carrots, blueberries, and turmeric.

85. Soy Yogurt, Whole Soy & Co While todays vegan yogurt market is expected to be worth $7.4 billion by 2027, if you ask us, it all started with this trailblazing, supremely smooth, cult-favorite yogurt that, sadly, went out of production in 2015. Our spoons and granola miss it every day.

84. Cocomels, JJs Sweets Extra-chewy caramels made from coconut milk? Jackpot. Original, Sea Salt, Vanilla, Espresso, Chocolate Coveredwe buy em all.

83. Dairy-Free Feta Crumbles, Follow Your Heart 2020s introduction of this salty, crumbly, how-the-hell-is-this-vegan feta blew our socks off. So long briny tofuour baked artichoke dip and Greek spanakopita just got a major upgrade.

82. Vegan Muffins, Abes Fact: mornings are a million times better with muffins. Thats why staying stocked up with these always-moist, allergen-free mini bites is such a wise decision.

81. Primal Strips, Primal Spirit Foods What would a stroll through your local health food store be without Primal Strips? Weve been gnawing on these tender, succulent vegan jerkies for as long as we can remember, and were not stopping anytime soon.

80. Gourmet Cheezy Garlic Croutons, Kellys Croutons Crispy. Crunchy. Cheesy. Garlicky. What else could you want from a snackerr, salad topper? Made with Miyokos vegan butter and plant-based parm, these sourdough nuggets are in a league of their own.

79. Cashew Quesos, Siete Foods The Garzasa Mexican-American Texas family of sevenare revolutionizing cheesy appetizers across the nation with their whole-foods quesos (in Mild Nacho and Spicy Blanco) made with cashews, tomatoes, onions, and bell pepper.

78. White Cheddar Popped Popcorn, SkinnyPop Popcorn Admit it. In those big holiday tins of popcorn, youd jump straight for the cheesy flavor first. Its okay, us too. And with SkinnyPop (all popcorn shapes are beautiful, by the way), we can have a whole bag of our first-choice kernels any time of year.

77. Chocolates, Lagustas Luscious Chef-turned-craft chocolatier Lagusta Yearwoods confections are so good, we cant just pick one. From cranberry-orange caramels to chocolate dreidels to work-of-art bars decorated with edible flowers and freeze-dried berries, we simply cant get enough.

76. Dairy-Free Oui, Yoplait When yogurt giant Yoplait launched an exquisite coconut cream line of its French-style yogurts in fruit-at-the-bottom flavors like mango, strawberry, and raspberry, we were all in. And honestly, how could we say anything other than oui to these adorable glass pots?

75. Mochi Cashew Cream Frozen Dessert, My/Mo Pillowy, melt-in-your-mouth mochi stuffed with cashew ice cream in flavors like strawberry, vanilla, chocolate, salted caramel, and Neapolitan earns this unique Japanese-American novelty a spot on this list.

74. Better Than Sour Cream, Tofutti Whether topping tacos or making extra-velvety cheesecake, this ultra-thick soy sour cream from veteran brand Tofutti is our first stop.

73. Salted Caramel Cold Brew Coffee, Califia Farms A kiss of dairy-free sea salt caramel swirled with cold brew and Califias signature almond milk make our morning caffeine kick that much more irresistible.

72. Spicy Chikn Vegan Patties, Boca Boca Burgers tend to get all the hype, but heres a secretthe chicken patties are where its at. A touch of heat and a crisp crumb coating make these our preferred frozen standbys.

71. Classic Cashew Brie, Jules Foods This aged cashew brie with a funky rind and buttery center is made with just four simple ingredients (organic cashews, water, enzymes, and salt), making it our secret weapon at holiday get-togethers.

70. Veggie Pepperoni, Yves Veggie Cuisine From charcuterie boards to meatless meat lovers pizzas, this chewy, perfectly spiced pepperoni deserves a permanent spot in our fridge.

69. Smart Dogs, Lightlife The quintessential American hot dogmade without any of the gross animal stuff! Nestle into freshly warmed buns, top with your favorite fixings, and youll soon realize why these classic soy-based dogs are a number-one bestseller.

68. Nut Butter Bar, Clif Bar Clif Bars were already one of our favorite nutritious, on-the-go energy boosters. But when they were stuffed with peanut, hazelnut, almond, and cashew butters, we became fans for life.

67. Mediterranean Style Block, Violife Foods This is a top pick based on innovation alone. Throw this dairy-free halloumi onto a griddle and watch as it turns into a cheesy wonder with a crispy exterior and slightly melty, gooey inside.

66. Ravioli & Tortellini, Kite Hill Co-developed by Tal Ronnen of Los Angeles famed Crossroads Kitchen, these almond milk ricotta pastas are the definitions of gourmet. And with spinach-, ricotta-, and mushroom-stuffed options, you dont need a side of veggies (we wont tell).

65. Vegan Parmesan, Parma! Improving upon pizza is a tall task. But a nutrient-dense topping (thanks to nutritional yeast, walnuts, hemp, and sunflower seeds) thats also irresistibly cheesy? This vegan parmesan totally does it.

64. Unreal Corned Beef, Mrs. Goldfarbs Unreal Deli When Shark Tanks Mark Cuban pledges $250,000 to finance your product, you know youve got a winner on your hands. And this re-creation of a beloved New York deli staplecrafted from wheat, chickpeas, tomatoes, and beetsis certainly a winner.

63. UnTurkey, Now and Zen Were paying homage to a gone-too-soon hero from the 90s, a plant-based holiday cult classic from Miyoko Schinner herself: the UnTurkey. In 2006, its manufacturer Green Options mysteriously closed shop, leaving OG vegans with an eternal craving for seitan turkey with golden yuba skin, stuffing (a must!), and pools of thick, savory gravy.

62. Skillet Meals, Gardein Lambless Vindaloo, Chickn Florentino, and Porkless Thai Curryno, these arent dishes at your towns fanciest vegan restaurant. Theyre super-convenient, heat-and-eat meals courtesy of the ever-innovating vegan meat company Gardein.

61. Dark Chocolate Crispy Gems, Unreal M&Ms, eat your heart out! Each of these fair-trade dark chocolate morsels tastes just like the classic candy, but with a dose of puffed quinoa crunch and none of the dairy.

60. Plant-Based Pockets, Tofurky Hot Pocket lovers, rejoice! Tofurkys veganized version of the classic after-school snack provides a big dose of ham-and-cheddar nostalgia and comfort in just three minutes.

59. Veggie Lovers Pizza, Sweet Earth Foods Not a pepperoni person? Sweet Earths next-level, thin-crust pie boasts big chunks of broccoli, mushrooms, Brussels sprouts, and tomatoes along with melted mozzarella and a cauliflower herb sauce. Its not delivery, its devoid of animal suffering.

58. Dipped Sorbet Bars, SorBabes Youve never seen sorbet like this. Jammy orange, cherry, and caramel swirls are folded into dreamy sorbets like wildberry, lemon-strawberry, and decadent almond butter before being enrobed in a thick chocolate shell and sprinkled with crispy quinoa and almonds. Sure beats plain ol raspberry, right?

57. Burritos, Alpha Foods Dorm days may be long behind us, but frozen burritos are always welcome in our kitchen. Especially in zero-deprivation flavors like Pizza, Chikn Fajita, zesty Mexicali, and cheesesteak-inspired Philly. A tasty, handheld meal in a few microwavable minutes? Ding ding!

56. Fiery Hot Crunchy Curls, Peatos After yearning for vegan Hot Cheetos to no avail, these fiery-hot crunchy curls are making our snack dreams come true. Boasting plant-powered ingredients like pea and lentil flour and no bad-for-you ones, were no longer mourning our break-up with Chester Cheetah.

55. Cauliflower Gnocchi, Trader Joes Air fry it, bake it, post it to Instagram (were always checking @cauliflowergnocchi for recipe inspo)theres no real wrong way to enjoy this ber-popular, gluten-free gnocchi.

54. Trilogy Kombucha, GTs Living Foods As the first company to put kombucha on shelves across the US, this 25-year-old brand has taken kombucha from hippie drink to a mainstay of 21st-century wellness. And this blend infused with raspberry, lemon, and ginger is our go-to.

53. Deluxe Rich & Creamy Shells & Vegan Cheddar, Annies The fact that the boxed mac and cheese of our childhoods has gotten a grown-up and good-for-you upgrade thanks to this 31-year-old vegetarian brand is great, but its new decadent cheddar sauce has us really cheesin.

52. Smoky Tempeh Strips, Lightlife When Whole Foods rolled out its gone-viral TTLA sandwich (thats tempeh, tomato, lettuce, and avocado) across the US, they turned to this vegan bacon for its salty-sweet, smoky flavor. And since vegan social media star Tabitha Brown digs it, we do, too!

51. Liquid Aminos, Bragg Homemade vegan sushi rolls, mushroom gravies, and even scoops of vanilla ice cream (no reallytry it!) would be nothing without this gluten-free, soy sauce alternative.

50. Vegan Taquitos, Starlite Cuisine These crispy rolled wonders were absolute lifesavers during our early vegan days in collegeso much so, that if they offered a course, wed be certified taquitologists.

49. Soy Creamy Cherry Chocolate Chip Ice Cream, Trader Joes Joe wasnt about to let Ben and Jerry have all the fun. This dairy-free (quart-sized!) reimagining of the iconic Cherry Garcia ice cream is a cherry-studded vegan dream come true.

48. Dark Chocolate Peanut Butter Cups, Justins Theres a reason why VegNews readers have voted these classic PB treats the best vegan candy for six (!) years in a row. Dark chocolate, creamy peanut butter, a dash of cane sugar, and all organic? Cant get more simpleor more perfectthan that.

47. California Veggie Burgers, Dr. Praegers In a world dominated by beefy, bleeding vegan burgers, we often go back to basics with these patties made from carrots, spinach, peas, zucchini, and onionsand were not the only ones. This classic veggie burger has been a fan favorite for more than 25 years.

46. Just Ranch, JUST The way we see it, youre either a ranch dressing lover or youre wrong. And Justs flawless but fairweather take quickly amassed a devoted following that craved its perfectly balanced herbs and spices with a lusciously creamy body. Now if we could just get it back in stock .

45. Nacho Bean Chips, Beanfields Doritos have nothing on these bad boys. Seriouslytheyre addictively crispy, covered in finger-licking, dairy-free cheesy seasoning, and pack a punch of fiber and protein thanks to a black bean-infused recipe.

44. Ricotta, Kite Hill Made from California almond milk, this light-and-tangy dairy-free ricotta is a versatile kitchen godsendloaded-up lasagnas, extra-luscious Just Egg scrambles, and homemade cannoli, were coming for you.

43. Fresh Vegan Mozz, Miyokos Creamery Trust us, anything dairy mozzarella can do, Miyokos cultured buffalo-style Fresh Vegan Mozz can do better.

42. Vegan Cookies, Alternative Baking Company When these giant, bakery-style cookies started showing up at checkout stands in the late 90s, we were never the same. In fact, the chocolate-covered espresso bean cookies very well may have been our first vegan love affair.

41. Golden Fishless Filets, Gardein Fish and chips. Baja fish tacos. Fish nachos? Hey, when the plant-based fish fillets are this tender, flaky, and golden, were up for anything.

40. Deli Slices, Tofurky These tofu-based deli slices have found their way into our sandwiches, stomachs, and hearts. And with lunch-ready flavors like Roast Beef, Smoked Ham, and even Bologna, theres no reason why your future shouldnt contain a cold cut or two.

39. Hazelnut Cranberry Roast En Croute, Field Roast Pro holiday tip: any cousin with a tired vegan joke can be stopped in their tracks with this hazelnut-infused seitan roast with sausage, ginger, and cranberry stuffing all wrapped in flaky puff pastry.

38. Peanut Butter Chocolate Chip Cookies, Uncle Eddies Vegan Cookies We cant quite put our finger on why these time-tested goodies are such an incredible vegan cookiemaybe its their soft-yet-chewy bite, home-baked flavor, or charming brown paper bag. But what we know for sure is Eddie is now our favorite uncle.

37. Salted Caramel Cluster Cashew Milk Ice Cream, So Delicious Dairy Free Vegans these days are spoiled for choice when it comes to non-dairy ice cream, but none can touch this addictive pint filled with shards of chocolate, roasted cashews, and ribbons of salted caramel.

36. Vegan White Cheddar Puffs, HIPPEAS Crunchy chickpea puffs dusted in a light, dairy-free cheddar coating that packs a dose of protein and are Leonardo DiCaprio-approved. Need we say more?

35. Roasted Vegetable Pizza, Amys Kitchen This fan-favorite za breaks all the pizza purity rules with its no-cheese nakedness and tender gluten-free crust. But one slicebrimming with roasted onions, umami-rich shiitakes, marinated artichokes, and a hint of balsamicwill make anyone a believer.

34. Cocowhip, So Delicious Dairy Free In 2014, our vegan desserts became whole, thanks to the advent of these tubs full of sweet, light-as-air coconut whip. Pies, parfaits, and puddingsperfected!

33. Chao Slices, Field Roast They started off making spot-on seitan sausages, but Field Roast is also to thank for these melt-in-your-mouth, fan-favorite cheese slices made from a fascinating and tasty blend of fermented tofu and coconut.

32. Just Like Parmesan, Violife Foods Whether you shave off large petals for your salads or grate it over garlic bread, this versatile, flavorful parmesan wedge is an absolute must for vegan cheese lovers.

31. Everything Cream Cheese, Kite Hill Your corner market fresh out of everything bagels? Dont fret! Plain bagels with a few smears of this ingenious almond milk cream cheese infused with onion, garlic, and poppy and sesame seeds will do the trick.

30. Crispy Chikn Bites, Sol Cuisine There are few things more American than a chicken nugget lunch. So imagine our surprise when this Canadian company came and changed the game with these big, juicy, crispy morsels of nuggety perfection.

29. Benevolent Bacon, Sweet Earth Foods The But bacon! argument is no longer validSweet Earths smoky, salty, chewy, plant-based version made from seitan has made sure of it.

28. Vega One Organic All-in-One Shake, Vega Whether youre a brand-new herbivore or a seasoned vegan, chances are youre still asked: Where do you get your protein? Well, simple: Vega. And with 20 grams of protein per serving plus seven flavorstrust us, were good, bro.

27. Vegan Whipped Cream, Reddi Wip Hot cocoa, ice cream sundaes, fresh fruit, or, hell, sprayed directly into our mouthsthe possibilities are endless with these almond and coconut milk-based canned whipped creams.

26. Vegan Fried Egg, Be Leaf Weve got tofu scrambles down, but plant-based fried eggs have been more of a challenge. That is until Be Leaf entered the ring. Now our breakfast sandwiches, bistro-style burgers, and Korean bibimbap are finally complete.

25. Cuties, Tofutti We may be in the golden age of plant-based pints, but sometimes an old classiclike soy vanilla ice cream sandwiched between soft, chocolaty wafersis all we want.

24. Organic Hazelnut Chocolate Bar, Vego It used to be that the best part of visiting the UK was this giant Nutella-inspired chocolate experience made from Italian hazelnut paste, pure cocoa, and whole hazelnuts. But now, theyve come stateside, so were enjoying these heavenly bars any time we wantno passport required.

23. Cookie Dough, EatPastry Whats better than fresh-baked chocolate chip cookies? Skipping all the preheating and parchment paper and getting down to business. If you catch us hovering at the fridge with a spoon and this edible cookie dough, please dont bother us.

22. Non-Dairy Ice Cream Bar, Magnum When Magnum churned out vegan versions of its famous barscomplete with the signature crack of Belgian chocolatewe nearly fainted. Add salty-sweet Sea Salt Caramel and crunchy Almond varieties, and were melting.

21. Fish-Free Tuna, Good Catch Pouches of moist, flaky, tender tuna are now a reality for plant-based eaters, thanks to brothers and pro chefs Chad and Derek Sarno and their proprietary blend of chickpeas, soy, lentils, peas, and faba and navy beans.

20. Sausages, Field Roast Field Roasts artisan sausage makers use European and Asian culinary traditions plus the finest ingredients like red wine, caramelized onions, and chipotle peppers for one-of-a-kind, immensely flavorful links.

19. Thin Mints, Girl Scout Cookies Spring means Girl Scout Cookie season, and Girl Scout Cookie season means vegan cookie hunting. So when it comes to these crunchy chocolate cookies layered in mint cream then dipped in vegan chocolate, were buying all the boxes. For the Girl Scouts, of course.

18. Almande, Baileys Here, here! A toast to the iconic Irish Cream makers for delivering a sumptuous vegan version of its popular spirit made from almond milk and fragrant vanilla. Now, whos ready for cocktails?

17. Soymilk, Silk Soy is the original alt-milkit walked so that almond, coconut, and oat could run. And if you ask us, Silks rich, luscious, and nutritious take is still untouchable.

16. Beyond Sausage, Beyond Meat Beyond Meat completely revolutionized the just-like-meat vegan burger, and their juicy, porky plant-based sausages may be even closer to the real thing. Only one question remains: Original or Hot Italian?

15. Vegan Marshmallows, Dandies Vegan smores, mugs of hot cocoa, rice crispy barsas far as were concerned, none would be possible without these puffy, gelatin-free marshmallows.

14. Nutritional Yeast Seasoning, Bragg We mean it when we say wed be lost without this cheesy, nutty, B12-boosted nooch. And now that its going mainstream (capturing recent attention from the Food Network, Womens Health, and The New York Times), pay no mind if you see us walking out of the store with 10 or 20 bottles.

13. Vegan Buttery Sticks, Earth Balance What makes almost any vegan dish better? Vegan butter! These OG sticks set the gold standard for spreading, baking, and frying just about anything.

12. Almondmilk, Califia Farms Soy may be the OG, and sure, oat is the hottest milk of the moment, but dont forgetalmond milk helped completely change the game in the last decade. And we can thank Califias sleek packaging and ber-smooth taste for driving masses to the plant milk side.

11. Slices, Follow Your Heart Cheddar, Gouda, Pepper Jack, Provolone, American. Never feartheres a Follow Your Heart slice of cheese (that melts like a dream) for every craving and any dish.

10. European Style Cultured Vegan Butter, Miyokos Creamery Uncultured American butterthats what ruled our simple lives when we needed something to fry up grilled cheeses or top a stack of flapjacks. But Miyokos sophisticated spread made from cashews and coconut oil changed everything. Now we slather this luxurious and tangy butter onto our baguettes and use it to make delicate French crpes. Ooh l l.

9. Roast, Tofurky Theres a reason why the holiday season has become synonymous with Tofurky. Since 1995, this tofu- and wheat-based roastfilled with savory wild rice and a bread crumb stuffinghas been the best way to show compassion at the dinner table. A drizzle of ready-to-heat vegan gravy only makes things better.

8. Cutting Board Collection Shreds, Daiya Foods A true plant-based pioneer, Daiya was there for our earliest cheese-less cheese cravings before dairy-free alternatives fully entered the mainstream. And after a recent reformulation left the classic shreds meltier, stretchier, and cheesier than ever, were officially obsessed.

Go here to read the rest:

The 100 Best Vegan Products of All Time - VegNews

Iron, the essential nutrient that it turns out is not just for forging weapons. It is also needed to help transport oxygenated blood throughout the body. Iron deficiency can lead to weakness, hair loss, anxiety, irritability, depression, and, ultimately, anemia. In short, its not a good thing to miss out on iron. Most people get their iron from eating iron-rich foods like meat or fish, though a good amount can be found in plant-based sources as well.

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It is in those plant-based products that many vegans find their iron. Considering that most doctors necessitate about 20mg of iron per day for adults, the search for these essential minerals is an important part of vegan dietary preparation. It isnt just the amount of iron in food that vegans have to worry about, however. Iron absorption can also be a problem as well, and polyphenols in plant foods can block that absorption. That said, there are some tasty, ferrous foods out there for the iron-conscious vegan.

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Though it is of little concern to the vegans in the audience, it must be said that shellfish, particularly bivalves like clams, mussels, and oysters, contain a fairly large amount of iron. This amount can be variable depending on the size of the clam, the water quality, their diet, and so on, so it's not exactly precise enough for our standards. Red meat also has a lot of iron, but it is about as far from vegan-friendly as one can get.

With that out of the way, vegans are in luck. Beans, lentils, tofu, dark chocolate, some whole grains, nuts, seeds, and a number of leafy greens are all packed with iron. Eating a wide variety of these items will not only keep you full, its also very likely theyll get you to that 18-20 mg of iron you need each day.

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Dried fruits like raisins, peaches, prunes, figs, and especially apricots are all fairly high in iron. For example, one cup of dried apricots, while high in sugars, actually contains 42 percent of your daily value or iron, as much as 8 mg. These fruits are frequently on the top of the list when it comes to seeking iron-rich vegan foods, mainly because they contain one of the highest concentrations of the stuff. Raspberries and coconut are both delicious and fruity sources of iron as well, and they contain far less sugar.

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Its no coincidence that Popeye reached for spinach every time he needed a boost. This green, leafy vegetable contains 32 percent of your daily value of iron in a single cooked cup. Peas, asparagus, leeks, green beans, and acorn squash also contain high amounts of the stuff. As before though, be aware that many of the vegetables contain polyphenols, which make it hard for the body to absorb that iron. This makes them bad for attempting to normalize your iron but perfectly fine as a daily source of the needed nutrient.

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Large white beans, quinoa, button mushrooms, and the seeds from squash or pumpkins all contain more than enough iron to supplement your daily needs. Many nuts, such as cashews, pine nuts, peanuts, hazelnuts, almonds, pistachios, and Macadamia nuts are all nutritious sources of iron as well. Nuts are also a good source of calcium, protein, good fats, and other essential nutrients, especially for those who are living a vegan lifestyle.

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What Vegan Foods Have Iron - Green Matters

My investment philosophy is simple. Invest in today, what is going to be big tomorrow. Applied to the food world, this philosophy has one straightforward takeaway: Buy vegan stocks.

For years, Americans have been obsessed with their meat. Steak and potatoes; burgers; hot dogs. These are classic American meals that defined eating throughout the 20th Century. But todays youth view meat-eating through an entirely different lens. They dont see fancy steak dinners and juicy burgers they see lines of cows, packed into hardly livable conditions, emitting tons of methane gas every year and contributing significantly to global warming. All just to produce a piece of meat that is actually pretty bad for your heart and liver.

Because they look at animal-based meat through this entirely different lens, theyve shunned meat-eating.

According to a Utopia survey of 18 to 24 year-olds in Germany, more than half of those surveyed have given up eating meat. Meanwhile, a survey from The Food Institute found that 65% of Generation Z Americans want a more plant-forward diet, while 79% choose to go meatless one or two times a week. And a YouGov poll found that one out of five young people believe that the future of eating is meat-free.

Theyre right.

Plant-based food is the future of eating and over the next decade, the enormous legacy animal-based foods industry is going to be entirely disrupted by emerging plant-based foods companies that are winning over the hearts (and wallets) of young consumers (who, for what its worth, are becoming the driving force of the global consumer economy).

In other words, its time to buy vegan stocks and the best vegan stocks to buy today are:

The first entry on this list of vegan stocks to buy is the most well known vegan stock of them all: Beyond Meat.

The plant-based meat maker is for all intents and purposes the face of the vegan revolution. The companys meat-less burgers, sausages and other meat products are served fresh through various fast food chains like Blaze Pizza, Burger King, Carls Jr and Del Taco and packaged through various grocery stores.

Beyond Meat should be able to leverage its first-movers advantage, strong brand equity and awareness, advanced faux meat construction process, robust production capabilities and widespread fast-food and grocery store distribution to sustain leadership in the vegan meat market over the next several years.

Indeed, I see Beyond Meat as the Tesla (NASDAQ:TSLA) of vegan meat.

To that extent, BYND stock has huge long-term upside potential.

A much smaller name in the vegan revolution, Else Nutrition is specialized on the plant-based food transition in the infant nutrition market.

In August, Else Nutrition brought to market, for the first time ever, a plant-based toddler milk formula, comprised of almonds, buckwheat and tapioca. The Israeli-based company is also in the process of bringing to market a similar plant-based milk formula for newborns and babies (under one years-old).

These two new products should see enormous uptake over the next several years, mostly because the generation of young consumers born post-1995 who are exceptionally plant-forward, are also the generation of consumers that are becoming or will become parents over the next decade.

As they do, these health-conscious parents who are already eating a plant-forward diet, will very likely choose a plant-forward diet for their little ones as well. Else Nutrition presently offers the only plant-based toddler milk formula in the North American market.

Competition will arrive over the next few years. But Else should be able to leverage first-movers advantage, purpose-driven branding and specialization in this space to forever remain an important player in the market meaning that small-cap BABYF stock could soar between now and 2025.

Another food vertical primed for disruption thanks to the vegan revolution is the frozen foods market, and the best way to play this particular disruption is by buying Forum II Merger Corporation, which is a blank-check company that has agreed to acquire Tattooed Chef one of the leaders in the frozen plant-based foods category.

Tattooed Chef specializes in making pre-prepared, plant-based frozen foods that are GMO-free, organic and protein-rich. The companys best sellers include organic acai bowls, cauliflower pizza, Mexican street corn, cauliflower stir-fry, zucchini spirals, organic mac and cheese, so on and so forth.

The companys product portfolio is basically the dream freezer of your typical health-conscious, eco-sensitive, time-constrained Millennial and Gen Z consumer. Its no wonder that as these consumers have become more plant-forward and garnered more purchasing power, Tattooed Chefs sales have soared by 47% in 2018, 77% in 2019 and another 101% so far in 2020.

But this is still just a $400 million company, in the first innings of disrupting the $55 billion U.S. frozen foods markets.

As the market gets veganized over the next five to ten years, FMCI stock will surge higher.

Another way to play the vegan revolution in frozen foods is by buying Maple Leaf Foods.

Maple Leaf is a Canadian packaged foods company with an assortment of frozen and refrigerated meats products under various brands, like Maple Leaf sausages, Scheniders salami plates, or Swifts chicken pot pies.

But, in 2019, Maple Leaf began an all-out blitz into the plant-based food category with two vegan food brands the company acquired back in 2017: Lightlife and Roast Fields.

Specifically, in 2019, Maple Leaf created a separate subdivision for those brands called Greenleaf, with its own reporting segment, Plant Protein Group and aggressively upped marketing and advertising spend for those brands, while committing to broader distribution deals and building out a huge 230,000 square foot manufacturing facility in Indiana dedicated entirely to plant-based food processing and packaging.

The results of this plant-based blitz are in the numbers.

In 2019, Maple Leafs newly established Plant Protein Group reported 27% sales growth. So far in 2020, sales are up more than 30%. Of course, this has led to an acceleration in the companys overall growth narrative, where sales have gone from rising 6% over three years between 2015 and 2018, to soaring 13% in one year in 2019.

This growth narrative acceleration will persist for the foreseeable future. As it does, MLFNF stock will keep pushing higher.

Although the consumer-facing brands get all the love and attention in the vegan stocks revolution, this revolution is actually built on the back of something consumers dont see: the complex scientific process of turning plants into faux meat and at the heart of that process is extracting protein from plants.

Think soy protein. Pea protein. Oat protein.

Plant protein extraction is very hard to do. So hard that big companies like Beyond Meat and Impossible Foods outsource it to plant protein suppliers.

So, if youre looking for a picks-and-shovels play on the vegan revolution, plant protein suppliers are your answer, and in this space, the best pick is Burcon NutraScience.

Burcon has been in the plant protein extraction game for over 20 years, and throughout its many years, the company has developed a patented extraction process which produces functionally superior pea and canola proteins. Because of this, the company has signed a big partnership with the worlds largest food and beverage company, Nestle.

In late 2020, the company alongside its JV, Merit Functional Foods will bring online a massive pea and canola protein production facility in Canada. This facility will give Burcon the means and resources to start producing, at scale, plant protein for Nestle.

Thus, over the next several quarters, you will likely see Burcons pea and canola proteins start to appear in Nestle food and drinks. As that happens, tiny BUROF stock could soar, starting what could be a multi-year ramp in the stock as its presence continues to expand across the vegan food markets.

Looking for the next Beyond Meat? The Very Good Food Company could be it.

The Very Good Food Company is an $80 million, relatively unknown Canadian vegan meat company that makes everything from vegan burgers and sausages to taco mix, steak and bacon, and sells those products under The Very Good Butcher brand. Many customers view these products as some of the best vegan meat products in the market, with superior taste and texture compared to even products made by Beyond Meat.

In other words, the Very Good Food Company is a high-quality supplier for vegan meat and maybe even the highest-quality supplier out there.

Unfortunately, the company is supply constrained. They make all of their meat in a 4,000 square foot production facility in Victoria. That means that while the company is killing it on the west coast of Canada, they have limited presence elsewhere.

Thats all changing today.

The company has leveraged enormous growth in 2020 sales are up 226% so far in 2020, including 395% revenue growth last quarter to successfully raise a bunch of capital, which the company has committed to opening up two new production facilities: a 10,000 square foot facility in Vancouver and a 25,000 square foot facility in California.

These new facilities give the company the resources and manufacturing abilities to take what theyve done in Canada, and replicate that success on a bigger level.

If that does happen, tiny VRYYF stock could turn into a multi-bagger.

Last, but not least, on this list of vegan stocks to buy is freshly public Laird Superfood.

In his many years of taking on some of the biggest waves in the world, legendary surfer Laird Hamilton came up with a special, superfood creamer that, when added to his daily coffee, would deliver him sustained and healthy functional energy. That special concoction which includes a mix of coconut, plant-based fats and a mineral-rich, superfood algae called Aquamin has given birth to Lairds own vegan foods company, Laird Superfood.

Laird Superfoods signature product the Original Superfood Creamer has been very well received by the public for its clean label, solid energy-boost and authentic flavor which integrates seamlessly with coffee. Many view it as a refreshing break from the tired, old and often highly processed Nestle creamers that dominate the market.

Thats why Lairds sales have risen 2,200% from 2016 to 2019, and are up another 104% in 2020 alone.

But those sales sit at less than $20 million today, and the creamer market in the U.S. alone measures around $3 billion.

In other words, Lairds hyper-growth narrative is far from over, and over the next several years, this company will sustain 20%-plus revenue growth as the $3 billion creamer market is entirely uprooted by vegan creamers of which, Lairds Superfood Creamer should stand out given its brand, superfood ingredients and affordable price point.

To that extent, LSF stocks looks like a long-term winner.

On the date of publication, Luke Lango did not have (either directly or indirectly) any positions in the securities mentioned in this article.

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Published October 9, 2020 by Rebecca Maness.

Are you trying to find more inspirational vegans to follow? Weve got the scoop. Whether youre looking for recipes, fitness tips, or information about vegan travel, these vegan Latinx influencers have the content to help you expand your vegan world. Plus, theyre, of course, advocates for animals.

Actor Sofia Sisniega shares meal ideas and facts about going vegan along with beautiful photos on her Instagram site. Shes also helped PETA Latino spread the word about the cruelty of the wool industry.

Singer, actor, and yogi Stephanie Gerard shares her love of animals and delicious vegan eats.

Dora Stones bilingual recipe blog Doras Table features regional Mexican dishes with a healthy vegan twist.

Venezuelan model and vegan fitness guru Natasha Araos frequently posts workouts alongside other motivational lifestyle posts.

This vegan chef power couple runs Coco Verde Vegan, a Boston-based catering business that serves delicious meals.

Send Me a Vegan Starter Kit

Elyfer Torres is a Mexican actor known for starring in the Telemundo series Betty en NY.

Colombian actor Carolina Guerra is an environmental activist who recognizes the role that animal agriculture plays in climate change.

The Puerto Rican actor known for starring in the Colombian telenovela Celia shares colorful, inspirational content.

Mara Gabriela de Fara is an actor and blogger who shares tips for eco-friendly living alongside #MeatlessMonday meal inspirations.

Rudy Ramos, based in New York City, runs the Vegicano blog and Instagram site, on which he shares mouthwatering dishes like Vegan Plato Fuerte.

If youre looking for inspiration to follow a healthier lifestyle, Colombian blogger Kelly Pearanda has what you need.

Colombian influencer and model Kathy Moscoso is also a huge animal rights advocate who likes to share her love of vegan food with the world.

Eliana Albasetti is an actor from Chile who often shares vegan recipes and parenting tips.

Jean Herreras feed proves that vegan food is the best fuel for athletes.

Jocelyn Ramirez is the chef and founder of Todo Verde. For recipe inspiration, check out her cookbook, La Vida Verde: Plant-Based Mexican Cooking With Authentic Flavor.

Singer, songwriter, and actor Christopher von Uckermann helped PETA Latino tell the story of Corky, an orca at SeaWorld who was torn away from her home and family.

When you go vegan, you help save nearly 200 animals per year. You also reduce your carbon emissions and pave the way for a healthier lifestyle. Follow these Latinx influencers for inspiration, and connect with one of our vegan mentors for personalized tips on going vegan:

Join Our Vegan Mentor Program Today

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Are You Following These Vegan Latinx Influencers? | PETA - PETA

HomeFashion & BeautyNew Book Explains How to 100% Veganise Your Home, Office, Hotel (and why towels are not vegan) Vegan Interior Design

Award-winning interior architect and Founder / Director of Vegan Interior Design, Aline Drr has released a book to help vegans and non-vegans alike to create 100% cruelty free, sustainable interiors. Did you know that some paint is not vegan? That towels are not vegan? That the leather on a couch could come from dogs or cats?

The book described vegan interior design and explains why it matters and how you to easily implement a healthy, cruelty-free and sustainable lifestyle in your home, office, restaurant, shop or hotel, at no extra cost and with no compromises in quality and luxury.

Did you know that some paints cause suffering to animals? Some ingredients and components will come as a shock to even the most seasoned vegans: Even the strictest vegan will find products in this book, he or she never even realised were non-vegan, says Ms Drr. Animal-derived products sneak into everything and are found where you would least expect them.

The book shows how to create spaces that reduce stress in the home or workplace, in tune with a growing awareness that materials and fabrics as well as lighting and layout have an impact on our health and wellbeing.

Veganism and interior design are very closely linked when it comes to health, she explains. Vegan interior design focuses on environments that promote good health and well-being while respecting animals and the planet.

Review copies can be ordered via [emailprotected]

Facebook: @veganinteriordesign

Instagram: vegan.interior.design

Linkedin: Vegan Interior Design

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New Book Explains How to 100% Veganise Your Home, Office, Hotel (and why towels are not vegan) - vegconomist - the vegan business magazine

Vegan Apple Cinnamon Sheet Pan Protein Pancakes

Whether you picked apples fresh from a tree or grabbed a pack from your grocery store, if you're looking for a healthy vegan breakfast recipe to use up those apples, make these superquick and easy apple cinnamon sheet pan pancakes. Fluffy, packed with protein, and perfectly spiced, once you bake these apple cinnamon sheet pan pancakes, you'll realize how much faster they are than traditional pancakes.

Baking pancakes on a cookie sheet saves you time standing over a hot pan flipping, and saves calories and fat from the oil you need to spray on the pan every time you pour the batter. If you enjoy three pancakes, that's 270 calories, 6.6 grams of fiber, and 13.2 grams of protein.

These pancakes taste sweet enough, but you can obviously enjoy your stack with a drizzle of maple syrup. If you need to eat on the go, make a pancake sandwich with nut butter smeared inside I suggest this pumpkin spice cashew butter. These are a perfect Sunday meal-prep recipe that makes 15 pancakes, which store beautifully in the freezer.

Love healthy breakfast ideas and looking for more? Try these vegan blueberry sheet pan protein pancakes as well.

Jenny Sugar, from POPSUGAR

Here's the nutritional information from verywell.com for one square (makes 15):

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Spice Up Your Breakfast With These Vegan Apple Cinnamon Protein-Packed Sheet Pan Pancakes - POPSUGAR

HomeCompanies & PortraitsGrupo Sabara Claims it is Helping to Save the Amazon With this Vegan Butter Grupo Sabara

The Brazilian company Grupo Sabara has released a line of vegan butters, claiming that with its work it is helping the rainforest, despite the fact that most of its ingredients come from the Amazon, in the very places most affected by deforestation.

These ingredients (organic fruits, seeds, nuts) are grown in gardens in the backyards of local people in order to establish a natural barrier, a green wall, against the cattle industry, the main cause of the destruction of the Amazon rainforest, as well as the driving force behind the recent fires in the region.

Concepta Ingredients is a brand of Grupo Sabar, which has been operating in So Paulo, Brazil for more than 60 years. The company is B2B and its business model consists of collaboration with almost five thousand families who help preserve the forest by using goods without wood ingredients. Currently, Concepta Ingredients is exporting its products to Germany and is looking to introduce its products to new international partners that distribute vegan butter, as well as retail distributors of this type of product.

Some additional data from Concepta Ingredients:

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Grupo Sabara Claims it is Helping to Save the Amazon With this Vegan Butter - vegconomist - the vegan business magazine

When Joaquin Phoenix got to the Oscars podium earlier this year and finished his clean sweep of awards season by accepting his highly anticipated award for Best Actor for his role in Joker, the words that came out of his mouth left the 23.6 million viewers utterly speechless. The spotlight had already been shining brightly on the 45-year-old former child star, who used his prominence to effectively veganize menus at the Academy Awards, the SAG Awards, the Golden Globe Awards, and the Critics Choice Awards. But it was the Oscars in particular that changed everything.

Clad in a custom-made, cruelty-free Stella McCartney tux, Phoenix took to the mic and leveraged the highest point of his professional career to unapologetically shed light on the injustices against farmed animals. We feel entitled to artificially inseminate a cow and when she gives birth, we steal her babyeven though her cries of anguish are unmistakable, Phoenix said during his history-making speech that resulted in a deluge of news headlines in the following days and weeks. And then we take her milk thats intended for her calf, and we put it in our coffee and cereal.

VegNews Jasmin Singer recently sat with Phoenix to discuss that defining night, how to keep childrens compassionate instincts intact, the moment from his upbringing that single-handedly defined how he views his relationship to animals, andin the midst of global crisesthe one thing he must believe in order to keep fighting.

VegNews: Weve been blown away by how youve used your platforms and successes to speak up for animals this year. How can non-famous people do the same?Joaquin Phoenix: Certainly in how you live your life. I think we influence our families and friends with our decisions. Veganism is a lifestyleit means not using animals in any way. I think it is important to learn about our shoes, purses, and where we get leather from, and just educate ourselves as much as possible. Oftentimes, just making that commitment to a vegan lifestyle, talking about it with your friends, and posting stories can be quite profound. Thats really what our movement was from the beginning: small pockets of people who were influencing each other. There were these small underground documentaries that a few thousand people saw in the entire country that were being shared with friendsand I think that is still really effective. And now social media gives people a platform where they can reach so many others.

VN: Having been a passionate activist for so long, do you ever feel that newer, food-oriented vegans need to take their advocacy a step further?JP: I always struggle with this, telling people what I think they should do. Everyone has to find their way. When we were younger and we went vegan, it really wasnt about health. We did it because of the mental ramifications of our understanding of animal agriculture. It was really just about compassion. But now were becoming aware of the impact our consumption is having on the entire planet. And so it no longer feels like simply just a personal choice.

VN: Because the rate at which were consuming animal products is having a real and devastating effect on the planet.JP: Right, and not just on the animals, but the people. The rate of production we use in animal agriculture is such high volume, so sped up, that of course its having a negative effect on the people who work in the industrypredominantly migrant workers. They have virtually no advocates and no support. Animal agriculture is destroying the communities that are built around slaughterhouses. And so its beyond just your own personal sway of Oh, I like this kind of food, or Oh, I dont like this kind of food, or I believe in compassion. I think that there is an obligation to learn as much as possible about the impacts that we have. We are this global community, and our choices are affecting people all around the world. That is something that has to be considered.

VN: Have you seen those environmental and humanitarian concerns push people to see that animal agriculture is largely responsible for the destruction of our planet?JP: Yeah, I think the evidence has absolutely become overwhelming, and its hard to refuse at this point. There is a shift that Im seeing, but its also not as much of one as you would like. I was talking to my sister, Rain; my sister has been vegan pretty much her whole lifesince she was a year old. And she was saying when she watched Cowspiracy that it really galvanized her activism. She realized it was more than just her own personal beliefs; it made her realize its all connected. And the more we look at that data and the information, the more I think people will start to make that connection and make a change.

VN: As a kid, what was your relationship with animals like?JP: We had dogs. I always had a connection to them obviously, as most people do. But what we experienced as kids when we saw fish being caught and pulled up on this boat, and then flung against the wall to stun them as they flopped aroundwe had never seen fish in this way before, and had no connection to them. They were fish, which is the last thing besides insects that people dont really consider. People start with domestic animals, and then maybe move to wildlife like elephants, and maybe they move to cows. And fish are always the last thing. Like, I have friends wholl go, Im vegetarian, but maybe Ill eat fish sometimes. So fish is the thing that is hardest to anthropomorphize.

VN: Was that momentwhen you and your siblings were watching those fish diewhen it all changed for you?JP: Yes. It was clear to us, from a very young age, that what was happening was an injustice. It was an exploitation, a violencean unnecessary violence. And we made that connection on our own, without our parents prompting. And in fact, we challenged them, and were quite angry that this was something we had been fed. We never before had made that connection that a fish was once this living being that deserved and had the right to autonomy. And so to me, oftentimes there are stories of looking into a cows eyes or a dogs eyessomeone we see that we feel most connected toand having that kind of moment, an epiphany, of thinking, I dont have a right to take this life for my own needs. Having those moments with fish is kind of rare, and so it was a profound moment for all of us. And thats what started our veganism.

VN: Many children care about animals, and then societal norms seem to get in the way, and our instincts to help themnot hurt themget muffled. How can adults encourage children to stay in touch with their instincts to care about animals?JP: We love Finding Nemo, Bambievery Disney movie. We love animals, we love watching animals, and yet theres this disconnect between those animals and those we consume. And Im not sure how we do that. I have friends that feel like we have to be very careful about exposing kids to the truth about what happens to animals, animals whom we use for food. And I have friends that say, I dont want to indoctrinate, and Im like, What are you talking about? Every fucking milk carton is indoctrination. When you see happy cows on a farm on a carton of milk, youre sending a clear message that youre cool with whats happening. But thats not representative or indicative of what their lives are actually like. So Im not sure what the balance is. That personal decision is between a parent and their child, but I do think that we have to get honest and fight the misinformation that exists out there on a product that we use for food and beverage.

VN: Right. Like people who raise their kids vegan, and then others say theyre pushing their beliefs on the children. Isnt parenthood fundamentally about pushing your beliefs on children?JP: Yes, absolutely. And again, as you said, children are so often already sensitive to it, and would probably make that choice on their own if they werent encouraged to do otherwiseif they were really exposed to the truth. You dont have to brainwash or try to convince them of your beliefs. If you just showed them the truth, most children would say, I dont want to be a part of that.

VN: What was the thought process that went into bringing awareness to animal rights earlier this year, when you knew the public was so honed-in on you?JP: First of all, I want to say it was nothing that I did alone. I had a great deal of support and there were many of us that reached out to the awards ceremonies and asked them to change their menus. We started with the Hollywood Foreign Press, and they were so welcoming and understanding and wanted to make a positive impact. After we sent the letter and talked to them about the effect that animal agriculture and the meat and dairy industries have on climate change, they recognized it. So there were a lot of people that we reached out to and got the support of. And that was really nice, because I didnt know how it would go, how people would respond. Everyone responded, and it made a huge difference.

VN: That was just the beginning. Your Oscar speech about animalsand your entire string of award season speeches touching on systemic racism, misogyny, and other sociopolitical issueswas monumental.JP: Thank you. I think I didnt know how people would respond to them. I didnt know exactly what I was going to say in those moments, but it was obviously something I felt I had to do. I mean, what was I going to do? Get up and thank my agent for my career? I was looking at the landscape of all these various issues we are facing as part of our daily lives, and I was thinking about what should become part of our considerationparticularly for those who are compassionate and seek justice in the world. I started to see these similarities and thought, Why do these movements get separated into different sub-categories even if they are connected? And I just wanted to make that connection.

VN: Do you think we will start to see representation of animal rights issues in film?JP: I dont know. I mean, I think so, but Hollywood traditionally kind of sticks with the things that are safe and knowable to audiences. I dont know about narrative films, but on streaming, were certainly seeing that the amount of documentaries in the world of animal rights is fucking unbelievable. I cant believe how many amazing ones there are. So there definitely seems to be a platform for that. Were certainly seeing that with documentaries, and its really exciting. Im trying to get really activated in that world and am developing a number of documentaries.

VN: We live in a very charged political climate right now, especially this year. Why should we be prioritizing animal rights?JP: People are like, Why animal rights, when there are people starving? And I go, Well, theres a connection between those two things. When you talk about disease and overwhelming our healthcare system, theres a connection between that and our consumption of animals. I feel like its our job to show that theres a connection between all of these things: when we talk about food justice, when we talk about food desertspeople who dont have access to foods that are healthy. In fact, they only have access to the foods that are proven to give heart disease and diabetesso I dont think it is a separate issue. I think part of the problem is that it is perceived to be a separate issueand yet theres a clear connection between all of these other social issues we are facing with animal rights.

VN: Do you have hope that our disregard of animals can change in our lifetime?JP: Absolutely. I mean, listen: there has been exponential growth of veganism in the last few years. Its astonishing. I think we always have to have that sense of optimism and belief that we can make that change. And there are more people out there than ever talking about it. We have support from the community and the medical field, so I do have that hope. I have to maintain that sense of optimism; otherwise, the destruction and the slaughter become so overwhelming that I just want to disappear. So I have to believe we can make that change, and I do believe that.

VN: Agreed. Hope can be used as a strategy. We dont always wake up hopeful, but we can choose to be.JP: Exactly. I mean look, its very hard. I go down to the [Los Angeles] pig vigil and just see the trucks rolling in, one after the other, and am filled with so much rage and sadness and confusion that its very easy to just slip off into a place of hopelessness. I just have to remind myself of the great strides weve made as a community. And I think what makes me optimistic is seeing the people, the activists that continue to show up every day, week after week, that bring their kids and their families and have made huge, drastic, radical changes in their lives. That gives me hope.

This interview first appeared in the Summer 2020 issue of VegNews Magazine and is available in The VegNews Store!

VegNews editor Jasmin Singer is the co-host of the Our Hen House podcast, the author of the memoir Always Too Much and Never Enough, and the author of the upcoming The VegNews Guide to Being a Fabulous Vegan.

Photo credit: Riccardo Ghilardi(header) and Greg Williams (Joaquin Phoenix and Rooney Mara after the Oscars)

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Joaquin Phoenix on Veganism, the Environment, and Social Justice: A VegNews Exclusive Interview - VegNews

Un macaron du vegan s'il vous plait!Award-winning French pastry chef Pierre Herm has just created his first vegan macaron.

Called the Rose des Sables macaroon, the pastry uses an almond and oat-milk chocolate filling with rose and praline cookies. Algae extract and potato protein replaces the egg usually found in the French dessert. Chef Pierre Herms newest vegan confection has been launched in celebration of his new book, Infiniment Macaron, all about, as you likely guessed, the art of macarons.

Chef Herm described theflavor profile of the macaroon, saying, The soft and caramelized notes of the roasted almond mix with the suave fragrances of the rose-scented milk chocolate ganache to achieve the epitome of taste. The French take their pastries very seriously, and it certainly sounds like chef Herm put a lot of thought into his new creation.

Chef Herm is not the only notable pastry chef to veganize the worlds most Instagram-able pastry. The Parisian Bakery Lauderes Los Angeles location partnered with the plant-based chef Mathew Kenney to launch a vegan menu. The Los Angeles and New York City locations both serve plant-based versions of breakfast classics as well as dairy-free confections.

Although Chef Herms macaron is only available in Herms Paris bakery, those not lucky enough to live up the rue can make their own vegan pastry at homewith our fruit tart recipe. Or, if youre someone who doesnt love thebakingaspectof baked goods, check out this list of seven bakeries you can order plant-based pastries from, delivered right to your door. Bon appetite!

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Award-Winning Pastry Chef Pierre Herm Creates Vegan Macaron - The Beet

There is no rulebook to guarantee that a restaurant will make it through the lengthy slog that is the COVID-19 pandemic. And as challenges arise that none have experienced before, Austin vegan restaurants are struggling like any other to navigate the choppy waters.

Its all any of these restaurants can do to roll with the punches and keep their eyes on the finish line, albeit a finish line thats nowhere in sight. Eater checked in with longtime favorites like Mr. Natural, brand-new food trucks like Bone-a-Fide Vegan Bistro, farmers market staples like Luv Fats, beloved trailers like Bistro Vonish, ice cream shop Sweet Ritual, and newer Chinese vegan dim sum truck Plow Bao, among others, to see how these businesses have navigated this year. Many are giving their all to stay afloat in this new, strained economy.

Vegan restaurants have had to deal with some of the same supply issues as other restaurants and food trucks, including ingredient and supply shortages. From specialty ingredients to gloves and to-go containers, the items restaurants need to survive have been hard to come by, putting a strain on chefs and employees. And while vegan food businesses didnt suffer from the widespread shortages of meat that barbecue and conventional restaurants experienced, hand sanitizer and takeout packaging have become a universal necessity.

Craig Vanis, the owner and chef of vegan food trailer Bistro Vonish, was in the beginning stages of planning a physical restaurant before the pandemic hit and stay-at-home orders took hold in March. The business is now struggling because of steady but low sales.

Likewise, longstanding neighborhood vegetarian restaurant Mothers Cafe co-owner John Silberberg is afraid that the business, which has been operating for 40 years, wont last the year, as he recently told the Chronicle. Its a result of people not feeling comfortable going out as often or dining indoors.

Amelia Raley and Valeri Ward, the co-owners of vegan ice cream shop Sweet Ritual, say that they are doing about 40 percent fewer sales this summer and fall, in a time of year when business is typically booming.

Miraculously, still other vegan businesses are seeing an increase in sales during the pandemic. For dairy-free ice cream brand Luv Fats, found at Austin farmers markets, owner Chi Ndika turned her focus to wholesale business. This was to make up for the lack of customers physically coming out to farmers markets amid social-distancing measures. She increased her wholecase roster from one to four, including Rabbit Food and Bee Grocery, since this spring. However, that comes with its own set of complications.

Business has definitely increased, which is great, says Ndika, but I dont have anybody to help me under these conditions. She also doesnt feel comfortable asking another person to work with her and risk their own health during these times, which naturally limits her ability to expand.

Likewise, Joyce Ni, owner of the vegan Chinese dim sum food truck Plow Bao, was able to buy out her partner this summer, making her the majority owner. Since the truck at Buzz Mill Coffee is still relatively new, having only been open since December 2019, she doesnt have previous sales for comparison purposes. Ni says shes seen a steady increase in business since she moved from Buzz Mills now-closed location on Shady Lane into its original Riverside address at the beginning of April. In-person takeout orders at the trailer window have increased, but she credits much of her success to potential customers ability to order via Uber Eats and through Buzz Mills ordering platform via Toast, which makes ordering at any of the food trucks on site a possibility.

Naturally, as business ebbs and flows and the measures surrounding COVID-19 mitigation measures change, theres been a fair amount of pivoting required when it comes to figuring out day-to-day operations in a safe manner.

As one of many vegan food trucks in town to reduce its hours drastically, Vanis took it a step further. He closed down the trailer completely for several weeks before switching to twice-weekly preorders. This way, fans of his elevated vegan cuisine, like the Brussels mac and cheese and super-soft kolaches, could still get their fix, but they just had to plan ahead on Wednesdays and Saturdays. This new format is in an effort to keep doing what we love, he says, while also minimizing risks to our safety, and the safety of those around us. He started offering some of his food items, like the kolaches and mac and cheese, at other local businesses, including Dear Diary Coffeehouse and Rabbit Food Grocery.

Sweet Ritual has closed the parlor section of the vegan ice cream shop in lieu of an online-only ordering and curbside-pickup system. As a new offering, the shop started selling celebratory sundae kits, dubbed Ice-Elation kits, with ice cream, toppings, and even items like birthday candles or mad libs for at-home parties or just Tuesday evenings with the family.

Similarly, Mueller vegan deli and cheese shop Rebel Cheese switched to pickup and deliveries in place of dine-in service. Co-owners Kirsten and Fred Maitland even started offering monthly virtual cheese tastings, where customers can preorder a special cheeseboard selection (with or without wine), have it delivered to their home or prepared for pickup, and try them during a small virtual event. The two also recently upgraded to a larger, dedicated production facility with more square footage and flexibility thats all theirs, instead of sharing kitchen space as they had previously done, even though theyve seen about a 50 percent decrease in revenue, according to Kirsten.

Most vegan restaurants have had to quickly adapt to brand-new and completely customized ordering systems and keep abreast of constantly shifting safety regulations and local ordinances, which often result in long days and nights of learning new ways to operate.

Raley started the ATX Veg*n Food Business Owners group a few years ago, in an effort to foster community and communication. Because of the pandemic, it switched from regular in-person meet-ups to weekly online get-togethers to share ideas and support, and to foster much-needed community.

If your business doesnt adapt, youre not going to survive.

Feeling isolated and frustrated with the pandemic, says Railey, these virtual meetings have been a great space to see a friendly face and to commiserate on lost sales, share guides on how to streamline curbside service, and to help promote each other.

Longtime East Side vegetarian restaurant Mr. Natural is able to survive thanks to its presence on social media and streamlined ordering system (as opposed to many third-party apps, such as Uber Eats and Grubhub, which can take up to 30 percent of each sale) as necessities to keep local businesses on the map. If your business doesnt adapt, says co-owner Jesus Mendoza, youre not going to survive.

Still, though, and perhaps miraculously, for as many vegan restaurant and food truck owners, operators, and chefs that are struggling, just as many are rolling the dice and deciding to open new businesses and locations.

Vegan burgers and barbecue truck Bone-a-Fide Vegan Bistro opened in July after relocating from San Antonio, where it offered mostly catering service and pop-ups. We had to move unannounced and very quickly, say co-owners and couple Chris Hamm and Cheryl Knox, and we were not well known here. They had to start building a customer base all over again during a time when people arent regularly getting out and trying new things, they say. However, vegan Austinites cant get enough of their meatless barbecue, especially since it isnt readily available in the city. (Revolution BBQ is still closed in Austin while it looks for a new location.)

Many other trucks turned to Austin as they moved or expanded from other Texas cities, including San Antonio vegan fried chicken spot Happea Vegans. Owner Leah Drones was lucky, though, because the hungry Austin crowd was already fairly aware of its existence thanks to its frequent appearances at local vegan events.

Rolando Garza, the chef behind now-closed vegan truck Cool Beans, partnered with Edgar Delfin to open the Austin location of El Paso vegan Tex-Mex truck Lick It Up, despite raised eyebrows. We didnt have a choice, explains Garza, as a chef. This is what we do, and we intend to do it well. This is something I know how to do, and I feel helps during these times. The truck, which opened in August at Spider Cafe, already expanded to a second location on Rainey Street.

One thing these vegan restaurants can rely on is a dedicated and supportive customer base with a reputation for showing up when the going gets tough for businesses they love. These food-minded vegans are doing all that they can to help the businesses they love stay above water. Its an amazing community. Thats one reason I think were still here, says Kirsten Maitland. Not just the vegan community, but Im so grateful for all of our customers.

However, its hard for vegan diners to support these restaurants when theyre also struggling with the loss of jobs and income themselves right now. Vanis is very aware of these factors. Many folks who would typically support small businesses are unemployed, underemployed, living with the thread of economic uncertainty, or, very reasonably, dont feel that it is safe to go out more than is absolutely necessary, he says. Were doing the best we can, and enjoying the small moments of the day to day.

And its providing those moments of joy, togetherness, and good plant-based food from six feet apart that motivates so many local vegan restaurants to keep offering options that not only keep their boats afloat, but also ensure that the staff and community they love are safe. The rallying cry that will unite them all: Support local businesses, especially these vegan restaurants, so that theyre around after the pandemic ends.

Update, October 13, 9:03 a.m.: This article, originally published on Friday, October 9, has been updated to clarify Joyce Nis ownership status of Plow Bao.

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Vegan Restaurants Rely on Their Community to Survive the Pandemic - Eater Austin