The Financial Timesreports thatCOVID 19is "reshaping the North American food market," stating that US sales ofplant-based meatgrew 200 percent in the week ending April 18th, compared with the same period last year, growing 265% over an eight week period.

The article confirms therecent predictionthat the global plant-based meat marketwill likelybenefit fromthe pandemic.US consumers purchased nearly 280 percent more plant-based meats in March, according to market reports.

The FT article quotes Bruce Friedrich at theGood Food Institute,as saying plant-based meatcompaniesare less vulnerable inlight of recent factory closures, as alternative meats require less labor, and the plant-based supply chain factors are much easier to manipulate.

GFIStock inTyson Foods, the largest US meat producer, was downgraded last week due to plant closures and staffing issues as hundreds of their employees were stricken with COVID-19 and five died at one plant. Meanwhile, shares in vegan meat brand Beyond Meat are up 40 percentweek over week.

Chains likeBareburger report that vegan burgers now account for 50 percent of all burgers sold, and Tofurky reports seeing salesof its plant-based meat double in March andjump 36 percent year over year

"The COVID-19 crisis is pretty much associated with the consumption of animal meat and has created 'virus-phobia' according to food expert Fabrice Vriens, brand manager for Bareburger Restaurant in the UAE, who revealed that more diners are opting for plant meat than ever.

"We believe that is the main reason that consumers are increasing their plant-based food consumption. We have seen a rise in the share of Beyond Meat and vegan offerings in our total sales."

Last year more plant-based companies reported that their customer base defined as "flexitarian" but now, the coronavirus pandemic "has driven more of their customers to their plant-based options," Vriens says. Vegan burgers in the Dubai outlet are leading the trend;sales have increased from 35 percent in January to 50 percentof all burgers sold now.

Other brands have also seen sales spike amid the pandemic. Tofurky haswatchedits growth double in March, compared to January and February, before the COVID-19 outbreak hit the U.S.

"In March, our sales shot up around 37 percent growth over March 2019, which was almost exactly twice the growth rate that we saw in January and February, before the Covid-19 outbreak," Seth Tibbott, founder and chair of the plant-based brand said in a statementhe shared withPlant Based News.

"Health, concern for animals, and environmental reasons all play a part in driving this upward trend, and with the advancements in flavor and texture of plant-based products, this is also a major reason for the categorys expansion."

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Sales of Vegan Food on the Rise Since COVID-19 - The Beet

HomeFood & BeveragePlantbased Sushi Products from Vegan Zeastar Now Available in Netherlands Supermarket Chains

After being in the news in 2018 for offering the largest vegan selection in the Netherlands, Dutch supermarket chain Jumbo is the first to stock Vegan Zeastar sushi. The plantbased seafood products are known for their taste and texture; the brand claims its sashimi was considered revolutionary by a Japanese sushi chef upon its release.

In addition, four out of the full range of ten Vegan Junkstar sauces will be launched at Deen supermarkets at the same time, this week beginning 27th April. The products have been previously unavailable in consumer packaging.

The products now available in Jumbo are as follows:

Fish-style Vegan Zeastar: Kalamariz, Lemon Shrimpz, Sashimi No Tuna, Sashimi Zalmon Meat-style Vegan Junkstar: Bacon & Shawarmama Vegan Junkstar sauces: Smeck sauce (unofficially known as vegan Mc Donalds secret sauce), Cocktailsauce, Truffle Flavour sauce and Pinky Garlic.

The sauces will be available at Deens while the meat and fish substitutes roll out into Jumbo, both in stores and online.

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Plantbased Sushi Products from Vegan Zeastar Now Available in Netherlands Supermarket Chains - vegconomist - the vegan business magazine

Happy Seed, Atlanta vegan caterer and dining pop-up co-owned by chefs Reid Trapani and Sophia Marchese, is excited to announce Curbside Pick-Up from a mano at 587 Ralph McGill Blvd in Old Fourth Ward on Monday, May 4th. The menu will feature a selection of plant-based Latin food and beverages available to-go, such as Happy Seeds popular carne asada tacos, queso, tamales, and margaritas from a manos beverage program.

Happy Seed is offering Taco Packs which include customers choice of (3) tacos and (2) sides for $20. Freshly shaken classic and grapefruit margaritas pair perfectly with this chef-driven Latin spread. Grab dinner for Meatless Monday and load up on leftovers for Taco Tuesday!

Orders can be placed online here by Friday, May 1st at 10:00PM. Customers will be assigned a pick-up window time between 2:00-5:00PM on Monday, May 4th and can pick-up food orders at a designated point outside of the restaurant.

This announcement comes after a temporary suspension in the companys operations following health and government official guidelines. Both Happy Seed and a mano have implemented social distancing protocols for staff and patrons coming for pick-up so that food is received in the safest way possible. Examples include strict handwashing and disinfection rules for all staff, 6 ft. social distancing protocols at all outside access points, and tiered pick-up times, among others.

This is a wonderful step in the right direction and we are thrilled for the opportunity to once again offer the Atlanta community plant-based food thanks to our good friends at a mano. We put together this menu with great joy knowing that people will get to enjoy some of our favorite dishes from the comfort of their homes, says owner and head chef Reid Trapani.

Happy Seed Curbside Pick-Up can be ordered here and picked up at the designated pick-up point in the mano parking lot at 587 Ralph McGill Blvd NE, Atlanta, GA 30312.

For more information about Happy Seed or Curbside Pick-Up at a mano, contact [emailprotected] or visit happyseed.kitchen.

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Vegan Caterer and Dining Pop-Up Happy Seed Announces Curbside Pick-Up From A Mano for Meatless Monday - VEGWORLD Magazine

Get ready to meet your new favorite vegan sandwich. These Vegan Pulled Pork Sandwiches are drool-worthy. They are filling, with a smokey flavor and a hint of sweetness. These bbq jackfruit sandwiches are accompanied by a yummy carrot + apple slaw. Its crisp, sweet, and loaded with the good stuff.

Finely chop the onion and garlic. Add 1-2 teaspoon of oil in a pan over medium heat. Saute the onion and garlic until browned. Then set aside.

Open the can of jackfruit, add the jackfruit to a colander to drain/rinse the brine or water from the jackfruit. Cut the hard part (or the core) of the jackfruit pieces away. It should be pretty obvious what part is the core as it is super hard. Once the core is removed, add the jackfruit to a bowl and sprinkle the sugar, paprika and garlic powder over the jackfruit and toss until it is evenly coated.

Heat a saucepan over medium heat, add 1 teaspoon of oil of choice. Once hot, add the jackfruit and let it cook for 2 minutes. Then add the bbq sauce and the vegetable stock. Toss to coat the jackfruit. Bring the temperature to a simmer, cover the pan and let the jackfruit cook for 20-30 minutes, tossing it occasionally. At about the 20-minute mark, take 2 forks and start to pull the jackfruit apart, to look shredded. Then cover and let simmer for 10 more minutes.

While the jackfruit is simmering, prepare your slaw. Cut the carrots, cucumber and apple accordingly (as thin as you can). Place in a bowl. Juice 1/2 of a lemon over the veggies and apple. Add 1 teaspoon of maple syrup and salt and pepper. Toss to coat evenly, then cover and place in the fridge until you begin to assemble the sandwiches.

Near the end of the cooking process, add the onions and garlic to the jackfruit. Mix into the jackfruit.

The jackfruit should be soft and full of flavor at this point. Continue to use your forks to pull the jackfruit apart. Option to add a little salt and pepper, at this point.

Begin to assemble your sandwiches. Cut the buns in half then add to a toaster. Once toasted, add the slaw on the bottom of the bun and top it with the bbq jackfruit. Best enjoyed immediately.

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Pulled 'Pork' Sandwiches With Carrot Apple Slaw [Vegan] - One Green Planet

Tabitha Brown attends the Mercy For Animals 20th Anniversary Gala on September 14, 2019 in Los Angeles, California. Photo : Alberto E. Rodriguez (Getty Images )

Tabitha Brown is a walking good mood pill.

Ever since weve been ordered to stay at home amid the coronavirus pandemic, the act of seeking some form of joy has amplified, which has also subsequently provided more time to worry and grieve due to the effects of this crisis.

But thats why Tabitha is right on time. The vegan viral sensation who racked over two million followers on TikTok has signed to Creative Artists Agency (CAA), The Hollywood Reporter confirmed on Friday.

I first came across Tabitha in early April when her TikTok recipe tutorial for smoothie bowls hit Twitter (in fact, this or Instagram is usually how I discover TikTokers). There was something about her Southern accent (shes from North Carolina!) that embraced me like a warm hug on a sunny Sunday. And thus, like so, like that became the official way to describe how something is done.

Plus, the tutorial was persuasive because I ended up getting a bunch of ingredients to make my own Tabitha-inspired smoothie bowl. I didnt actually make it yet because Im still so overwhelmed by current circumstances, but I will one day because thats my business. Shut up, youre not my real mom!

Tabithas voice and general aura are so soothing, she somehow extinguished my carnivore rage that usually surfaces when vegans try to turn meatless products into meat (because they will never be meat!). Watching this sparkling social media maven whos been a vegan since 2016 made me completely forget I was offended by the concept of carrot bacon. This is the power Tabitha has.

I was in prayer and I heard a voice that said, Start doing videos, the 41-year-old actor told BuzzFeed in a recent profile, who also revealed that past agents would always tell her to tone down her Southern accent and recommended that she keep her hair long. But, that wasnt the true Tabitha. It definitely wasnt the Tabitha weve come to love.

The fact that Tabitha has been able to monetize her bubbly brand and fulfill her dreams by landing an agent at one of Hollywoods top agencies is amazing, especially since there was a hilarious learning curve with TikTok at the early stages.

If youre looking for even more warm-and-fuzzies, get into the love jones between Tabitha and her hubby boo.

By the way, because I know you want to know, shes completely fine with being called auntie.

So, next time you need a hug and realize you cant get a physical one due to social distancing, Tabitha Brown will serve as an adequate substitution for now. Like so, like that.

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TikTok Delight Tabitha Brown Has Signed to CAALet's Have a Celebratory Smoothie Bowl! - The Root

For those that have never gotten the chance to try this delectable dish, quiche is a French tart. It usually consists of a pastry crust filled with a savory filling (typically a custard), as well as cheese, meat, fish, or vegetables.

Of course, for this vegan quiche, I went with vegetables. I have made many quiches over the past few years. Non-vegans always think the quiches feature eggs and cream because the taste and eggy texture closely resemble traditional dairy- and egg-based quiches. You can serve quiches either hot or cold.

My pea and mint quiche filling does not contain any animal-derived ingredients. Some of its ingredients include silken tofu, mixed herbs, plant-based milk, nutritional yeast, mustard, mint, and, of course, peas.

We have been having some hot weather lately, so I thought a pea and mint quiche with coleslaw and potato salad would make a lovely light dinner.

Vegan Egg-Free Quiche With Mint and Spring Peas

Ingredients

Instructions

Notes

NOTE:Use a 7"/8" lose based baking tin. The tofu will rise in the oven but when it cools it shrinks back down. Allow to cool for a few minutes on a wore rack before removing from the tin. Serve warm or cold with coleslaw and potato salad. Enjoy!

6.4.2

Cant get enough of this delicious French tart? Try making this easy, egg-free vegan tomato and cheese quiche! The filling features firm tofu, onions, garlic, vegan cream cheese, broccoli, tomato, vegan cheese, and much more! This hearty, savory quiche will surely be a crowd-pleaser no matter where you serve it! Have it for brunch with English muffins, tea, and something sweet, like a vegan scone.

If youre looking for a delicious side dish to serve alongside your main course, try making these sweet and savory, orange-glazed carrots. The recipe calls for only four ingredients: carrots, freshly squeezed orange juice, brown sugar, and unsalted vegan butter. Plus, its easy-to-make. This pairs well with multiple dishes, from mushroom steaks to grain bowls.

Another tasty and very filling dinner option is soup! This dairy-free, creamy leek and potato spring soup is deliciously creamy and smooth. According to the recipes author, the watercress adds an invigorating, peppery note. The dish can be made in under 30 minutes and features only a handful of ingredients. These include onion, garlic cloves, leeks, potatoes, watercress, plant-based milk, and vegetable stock. Serve it with bread or your favorite grain.

This recipe was republished with permission from Aaron Calder Vegan.

Recipe Name

Vegan Egg-Free Quiche With Mint and Spring Peas

Author Name

Aaron Calder Vegan

Published On

2020-04-23

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Vegan Egg-Free Quiche With Mint and Spring Peas - LIVEKINDLY

It may not win any Instagram photo competitions, but it is definitely going to put a smile on your face. Billie Schwab Dunn

Cook them both until they're fragrant and their intoxicating scent is wafting through the house. Next you'll want to add the cumin, chilli powder, salt, and sugar before tossing in the beans.

Pour in the passata next you want to use enough so that the beans are well-covered. This recipe really relies on the beans, so make sure you buy a tasty passata otherwise it will really affect the dish. If passata isn't an option for you, use tomato paste with a dash of balsamic to cut through the tomato, and add a splash of water to thin it out.

Leave this to simmer for 15 minutes until the mixture has thickened enough that it won't make the tacos soggy.

While that's cooking, chop up enough cherry tomatoes and lettuce for however many tacos you'll be serving. This is also a great time to prepare the guacamole, which only needs avocado, salt, cumin, chilli flakes, and a couple of squeezes of lemon all mixed in a bowl together.

Once the beans are cooked well, it's time to serve up! I like to fill my tacos with the beans first, then the lettuce, guacamole, and finally the tomatoes. If I have any vegan cheese or nutritional yeast, I'll put that on right after the beans so that it melts a little bit on top.

The tacos can also be turned into burritos, depending on what you prefer. All you need to swap in the recipe are the taco shells for tortillas.

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I've been a vegan for 7 years these are my 6 go-to recipes using only cupboard staples - Insider - INSIDER

Plantifull food pots

A convenience food company with a difference hopes to take the UK market by storm.

Plantifull is a plant-based brand producing meal pots and jerkies to capitalize on the thriving plant-based sector. In the UK, the market has grown 8% annually, and is now worth 1.8 billion ($2.2 billion).

In just a few years, the amount of people identifying a flexitarian has grown significantly, and we dont see this trend abating anytime soon, says Adam Courtenay, 34, who runs the company with his wife Becca, 31.

The founders see their competitors as supermarkets that are creating their own sub-brands of vegan food, for example Tescos Wicked Kitchen; Sainsburys Plant Pioneers brand, alongside Co-ops new brand Gro.

These developments area change from the past, where supermarkets would look to brands to grow a category, however, because this sector is growing so quickly, they have realized they dont want to forgo any future profit, says Adam. This strategy seems to be reaping rewards for the supermarkets too, and it is also helping consumers have a huge amount of choice.

The amount of vegans in the UK is still relatively small; the estimated percentage of consumers who identify as vegan, range from 3%-5%.

But Plantifulls sales come from customers who dont strictly identify as vegan. Around 80% of sales come from those who dont identify as vegan, and instead are more focused on reducing their meat and fish consumption.

Recent research shows half the UK population will identify as flexitarian by 2025. M&S's vegan range has attracted 585,000 customers and helped to increase its meat-free sales by 77 per cent this year, the report said.

Its easy to look at the sheer number of plant-based products on the market and assume that supermarkets are over-indexing on vegan offerings, adds Adam, but its the flexitarian category thats really driving change.

Neither Adam nor Becca have a background in food. Becca has worked in consulting and real estate investment, while Adams career started in hedge fund trading.

We both had aspirations to set up our own company one day, and even created concepts for things like a property management tech platform, and a career networking service for students, Adam explains.

Neither of this really progressed because, although its a cliche, we just werent that passionate about the ideas.

One day late in 2016, the pair watched a documentary on Netflix called Forks over Knives, and everything changed.

Prior to this, neither of us were even vegetarian, and probably didnt even regard a meal without meat as being a proper meal, Adam recalls.

For some reason, this documentary really struck a chord with us; were both into fitness in a large way, and the health arguments seemed compelling.

The next day, Adam explains, they stopped eating meat, fish and dairy.

We adopted a completely plant-based diet, and weve never looked back. Weve now been plant-based for almost 3.5 years and we have never felt healthier.

For New Years in 2016, we went on an amazing trip to Australia, and we saw just how many plant-based offerings there were in supermarkets and restaurants compared to London, Adam adds.

Its easy to look at how spoilt we are in 2020, but the landscape was very different in 2016 to 17.

Adam says his business is different to others in the market through trying to be more authentic.

There are so many big players in the market with budgets infinitely bigger than ours, but we have never scarified our initial strategy of being open and transparent with our customers. I

ts why we openly admit and communicate mistakes we make, its why we share the bad parts of our business openly (such as using plastic pots). Its also why we wont compromise on using preservatives.

He added: Our mantra has always been: if we read an ingredients label and cant understand half the ingredients on there, it isnt good enough.

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One Vegan Company Is Trying To Turn The Convenience Food Sector By Storm - Forbes

Scientists have been documenting the unsustainable nature of meat and dairy consumption for decades, but it is only in recent years that veganism has garnered the attention of mass consumers all over the world. While India is a country with a long history of vegetarianism, like many other countries that have undergone rapid urbanisation and population growth, the demand for animal protein has been on the steady rise. However, Indian consumers now seem to be making the shift towards plant-based and here are some signs indicating that the vegan trend has hit the country.

Despite India being associated with vegetarianism, the majority of Indians 71% do consume meat. While that is the case, most Indian consumers do not eat a lot of meat compared to the average American consumer, which may make the plant-based transition that much easier. While per capita consumption of meat in the United States stands at around 25 kilograms, Indias per capita consumption of meat is 4.4 kilograms, making it the second lowest meat consuming country in the world.

Cereals, legumes, grains, pulses and sprouts all of these ingredients are typically found in traditional Indian dishes and most Indians have these in their kitchen pantry. But theyre also staples in vegan diets and provide a great source of protein and fibre.Lots of Indian dishes tend to already be plant-based too, such as chana masala, vegetable biryani, dal chawal and dum aloo.

As the climate crisis continues to make headlines, more are becoming conscious about the impact of their food choices and the environment. Animal agriculture drives 18% of global greenhouse emissions and 63% of Indias total greenhouse gas emissions from agriculture comes from livestock farming. More information about the water and land-intensiveness of livestock farming has further raised the alarm amongst Indian consumers, especially as India is one of the 17 countries most at risk of facing acute water shortages due to climate change.

Empowered with this knowledge, Indian consumers have shown greater willingness to try plant-based products even more so than their American counterparts, as revealed in a Frontiers report earlier this year.

Veganism has a celebrity touch all over the world, and its no different for Indias famous A-listers. Bollywood stars such as Shahid Kapoor, Kangana Ranaut, Sonam Kapoor and Aamir Khan have pledged to go 100% plant-based. Cricket skipper Virat Kohli and Sunil Chhetri, the captain of the Indian football team, have too adopted veganism and are no doubt influencing other athletes and fans to do the same.

Indias first plant-based chicken startup GoodDot operates vegan chain eatery GoodDO, which has several locations across the country. The restaurant chain provides all-vegan versions of classic Indian dishes as well as international fast food fare, with many dishes already reaching price parity with its non-vegan competitors, such as KFC and McDonalds.Another homegrown plant-based brand Goodmylk, on the other hand, is also making vegan food accessible and affordable to Indian consumers by creating a line of dairy-free milk, curd, butter and mayonnaise all delivered to doors via its online shop and popular grocery app BigBasket.

With affordability and accessibility remaining the biggest obstacle preventing Indian consumers from making sustainable purchasing decisions, food techs delivering these solutions will help drive mass change.

Even more encouraging, the Good Food Institute, a global nonprofit that promotes plant-based and cultivated foods as alternatives to to meat, dairy, and eggs, have a dedicated India team working to advance the countrys alternative ecosystem and support local innovators in the space.

Lead image courtesy of Food 52 / Julia Gartland.

Sally Ho is Green Queen's resident writer and reporter. Passionate about about the environment, social issues and health, she is always looking into the latest climate stories in Hong Kong and beyond. A long-time vegan, she also hopes to promote healthy and plant-based lifestyle choices in Asia. Sally has a background in Politics and International Relations from her studies at the London School of Economics and Political Science.

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5 Signs That The Vegan Trend Is Hitting India In A Big Way - Green Queen Media

This week, vegan brand Laird Superfood announced that it is closing a $10 million financing round, with funding provided entirely by Danone Manifesto Ventures (DMV)the investment arm of food company Danone. Laird Superfoodwhich was founded by professional surfer and fitness guru Laird Hamiltonproduces coconut milk powder-based vegan creamers enriched with medium chain triglycerides (MCT) oils and marine mineral complex Aquamin. Im so grateful to have such a strong, philosophically aligned partner like DMV on board as we look at developing the next phase of delicious, innovative, plant-based products for all to enjoy, Hamilton said.

DMVs investmentwhich builds on Lairds $32 million funding round led by coworking company WeWork earlier this yearwas made to bolster its portfolio with brands that meet the needs of the modern consumer. Laird Superfood is a powerful brand with a unique story, and we are excited about our ability to seal this partnership, particularly in the current global environment, DMV CEO Laurent Marcel said. We believe it will result in future success with a foundation of mutual trust and shared values.

In 2016, Danone closed a $12.5 billion acquisition of WhiteWave Foodsparent company of vegan brands Silk, So Delicious, Vega, and Alpro. It has since innovated its product portfolio to include additional vegan lines such as Good Plants (part of its Light & Fit brand) and a coconut milk-based version of its popular Oikos yogurt. Last year, Danone opened the largest vegan yogurt production plant in the country, an 180,000-square-foot facility in DuBois, PA.

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Danone Invests $10 Million in Vegan Creamer Brand - VegNews