Jennifer Coolidge, a blowsy rose of a character actress known for playing Stiflers mother in American Pie and trophy wives in various Christopher Guest movies including Best in Show, is trying to adopt a plant-based lifestyle.

But its been slow going recently. Traveling to New York to promote a new movie, Like a Boss, she found herself flummoxed by airport and in-flight options. After a long day of interviews, with no good vegan options on the room service menu, she panic-ordered some fish.

And I felt terrible, said Ms. Coolidge, a ride-or-die animal lover and dog owner.

So on a damp Thursday this month, she made her way to Orchard Grocer, a vegan bodega and sandwich shop on the Lower East Side of Manhattan, in search of meatless treats.

Im having a hard time with the vegan thing, Ms. Coolidge, 58, said, after she surreptitiously slid a half-eaten Snickers bar into a trash can.

Narrow and brightly lit, with ceiling-high shelves on one side, coolers on the other and a deli counter at the rear, the store was a curated vegan debauch: dairy-free chocolate, pizzas made with cashew cheese and rice-milk ice cream.

Ms. Coolidge, dressed in a camel-hair coat for which no actual camels had been harmed, a leopard-print minidress and black stockings, seemed overwhelmed.

A publicist introduced her to Nora Vargas, a bespectacled store manager with a forearm tattoo of an avocado and avocado-print shoes to match. Were not really healthy people here, Ms. Vargas said. Were more into comfort food.

Ms. Coolidge, an inimitable blend of girlish vulnerability, boss-lady poise and comic chops, was not opposed to comfort. Whats your best thing here? she said in her mellow, second-martini voice. What do people go nuts over?

Ms. Vargas talked her into a breakfast sandwich made with mung bean eggs on a butter-free croissant, and mentioned that a Beyond Burger, made from pea protein, was the daily special.

Im obsessed with the Beyond Burgers. Obsessed. I mean, I cannot eat enough, Ms. Coolidge said, parting pink lips so bee stung that an EpiPen seemed like a useful accessory. I feel like the Beyond Burger is orgasmic sometimes.

As the orders went in, Ms. Coolidge sampled some mushroom jerky and popcorn flavored with yeast, which didnt appeal. I didnt fart, I just opened this thing, she said, as she handed the bag around.

She preferred Snacklins, faux pork rinds made from yuca, and a hazelnut chocolate bar from Vego. Oh my God, she said, adding 10 more Vego bars to the basket Ms. Vargas handed her.

When the sandwiches were ready, Ms. Coolidge cut them into quarters and headed outside to share them with her meat-eating publicists a vegan seduction. Im trying to get everyone that I know to go this route, she said.

But her publicists had disappeared. She gave the samples to her driver, seated in a black S.U.V. Were trying to convert people to the vegan way, she said.

Im already a vegan, he said, nibbling politely.

Ms. Coolidge flounced back into the store, where Ms. Vargas flourished a new treat: a whipped cream made from coconuts. A self-professed whipped cream enthusiast, Ms. Coolidges bedroom eyes went avid and wide. Lets try it, she said, shaking the bottle with vigor. Before she could spray it right onto her fingers, Ms. Vargas brought over paper cups.

This is delicious, she said, her voice deepening to a purr. Ms. Vargas offered her a swirl of the stores vanilla soft-serve ice cream, and Ms. Coolidge sprayed more whipped cream over the top.

This couldnt be any more fun, Ms. Coolidge said. Peoples idea of vegan is, like, kale.

Though she splits her time between Los Angeles and New Orleans, she has been contemplating a move to New York, where she lived and waitressed in the late 1980s and early 1990s. The soft serve confirmed it.

Im leaving L.A, she said. Im single. I cant live in a house on a hill and meet somebody. I need to come here and, like, be part of society.

In Like a Boss, Ms. Coolidge plays a lonely beautician, Sydney, a downbeat riff on her Legally Blonde bend-and-snap turn. But in real life, even in Los Angeles, can Ms. Coolidge really not find a date?

Apparently. I feel like a eunuch, she said, as her black lace bra played peekaboo with her neckline. Men expect Stiflers mother, but that isnt who she is in her off hours. I feel really like sort of a wallflower, she said.

After spraying a third round of whipped cream onto her soft serve, she wandered next door to the grocerys companion shop, Moo Shoes, to pet the store cats and try on some vegan footwear.

She went back and forth on a pink backpack, deciding it was too youthful (Im not fooling anybody, right?), before trying on black high-heeled boots made of vegan leather and sustainably harvested beechwood. The boots didnt fit quite right.

Vegan girls have thin little feet, she said, as Hell Bent for Leather by Judas Priest played in the background. Ms. Coolidge slipped her own boots back on and collected her groceries, plus a complimentary cat-printed tote.

Come back and see us next time youre in New York City, Ms. Vargas said brightly.

Im sticking around, Ms. Coolidge said, hefting her chocolate bars. Youll see me again this week.

Link:

Jennifer Coolidge Loads Up on Vegan Chocolate Bars and Whipped Cream - The New York Times

Soon, you will be able to enjoy your evening binge-watching sessions with a pint of Ben & Jerrys vegan Netflix & Chilld ice cream.

Together with streaming giant Netflix, American ice cream manufacturer Ben & Jerrys has created a vegan peanut butter-flavored ice cream.

The new pint features sweet and salty pretzel pieces and fudge brownies.New York-based Greyston Bakery, known for its open-door hiring policy, makes the vegan brownie pieces.

Theres something for everyone to watch on Netflix & flavors for everyone to enjoy from Ben & Jerrys, the brand says on its website.

It calls the new creation a chillaxing new creation thats certain to satisfy any sweet or salty snack craving.

The new flavor will roll out to more than 20 global markets. It will be available in stores from February.

CEO of Ben & Jerrys Matthew McCarthy said in a statement, this is the perfect pairing between Ben & Jerrys and Netflix, to bring more magic to millions of fans (taste buds) across the globe.

While Ben & Jerrys offers several nondairy flavorsincluding Chocolate Chip Cookie Dough, Cherry Garcia, and Chocolate Caramel Cluster its main offering contains dairy, which it used to claim comes from happy cows.

At the end of last year, it was reported that the brand was facing a lawsuit over the statement.

Environmental advocate James Ehlers said the Unilever-owned ice cream brand breached consumers trust by making the claim.

Ehlers maintained that much of Ben & Jerrys milk is sourced from factory-style, mass production operations.

The Organic Consumers Association (OCA) filed a similar lawsuit in 2018.

OCA director Ronnie Cummins said in a statement, Unilever reportedly spent more than $9 billion on advertising in 2017 alone. A significant portion of that was spent to create the false perception that Ben & Jerrys is committed to a clean environment and high animal welfare standards.

In a victory for consumers, the brand has now removed the happy cows statement from its labels. Cummins said, this is just one small step toward a more honest representation of the Ben & Jerrys brand.

Summary

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Ben & Jerrys Just Launched a Vegan Netflix and Chilld Ice Cream Flavor

Description

Ben & Jerry's has teamed up with Netflix to create a new vegan ice cream flavor. Netflix & Chill'd features non-dairy peanut butter ice cream.

Author

Charlotte Pointing

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LIVEKINDLY

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This post was last modified on January 21, 2020 2:01 pm

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Ben & Jerrys Just Launched a Vegan Netflix and Chilld Ice Cream Flavor - LIVEKINDLY

By The Washington Post Tuesday Jan21,2020at2:58PM Jan21,2020at2:58PM

Some swaps are easy alternative milks are fine in savory dishes, for example but some are trickier.

Q: I'm trying to eliminate eggs and dairy in my diet as much as possible (medical issue). I want to try substitutions in recipes, but I'm not really sure how to go about it without wasting a lot of food if something flops. What is the best way to try substituting non-dairy products or flax eggs in recipes? I have searched for recipes that have already made the substitution, but I would also like to modify existing favorites.

A: I'm a fairly lactose-intolerant person, so I think I'll be able to help with dairy. I find that in a lot of savory cases, subbing dairy milk with alternative milks is generally A-OK. If a recipe depends on the fat of whole milk, you're going to want coconut milk. If you need heavy cream, coconut or cashew milk is going to be your friend. Quite a few non-dairy cheeses are designed to act like dairy cheese, so you'll just need to do a little research and tasting on those to see what works for you in terms of taste and texture.

In most cases, alternative milks really tend to be OK. I made a roux with almond milk for a green bean casserole a couple years ago that worked just fine nobody could tell it was almond milk.

When it comes to baking and sweet stuff, that's where it becomes tricky. Fat is hugely important with things like ice cream, which is why you can't just do a one-for-one substitution with an alternative milk. Plant-based butters can often be subbed in for butter, but it does require trial and error.

Kari Sonde

A: On the egg substitutes, if you're talking about baking, the best thing to do is just try. You might follow the Minimalist Baker (minimalistbaker.com) she uses egg substitutes a lot in her recipes, and has some guidelines.

Joe Yonan

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Converting recipes to vegan requires trial and error - The Providence Journal

Restaurant Week kicks off in Columbus from Jan. 20-25.

Central Ohio has seen the restaurant growth over the last few years, with places that are offering more options for those who want gluten-free, vegan or vegetarian dishes.

The kitchen at Fireproof restaurant is always busy.

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But for Restaurant Week, they plan to see even more people new customers who haven't yet checked out this newer spot in the Short North.

Director of Operations for Peerless Management Group Adam Solomon says they invite everyone to discover their extensive wine list and taste their shareable menu, no matter what they eat.

That means offering vegan and vegetarian options.

"Really what we try to do is make vegetarian or vegan dishes that everyone will eat," Solomon said.

Solomon and chef Mike Koenig look at trends, use what's in season and get creative.

New to their menu is a fried cauliflower with a curry sauce, along with other vegan options like squash noodles and Elote.

Now more than ever, Solomon says the restaurant business requires being more open-minded, not only to different tastes but also to people's diets.

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More restaurants offer gluten free, vegan, vegetarian options for Restaurant Week - 10TV

U.S. sales of vegan meat will reach $1 billion for the first time ever this year. According to The Good Food Institute (GFI), a nonprofit organization that promotes the acceleration of plant-based alternatives to animal products, sales are increasing thanks to growing flexitarian demand.

According to data measurement firm Nielsen, sales of plant-based meat increased by 10.2 percent in 2019 and reached $946.6 million. Numerator, another market intelligence company, said the increase in sales is primarily due to curious meat-eaters and flexitarians.

Caroline Bushnell, Associate Director of Corporate Engagement at GFI told USA Today: 2019 was a big year for plant-based meat. She added, it really feels like the tipping point, but its just the beginning. Were in the early days of a major shift.

Nearly 80 percent of Americans are reducing meat consumption as vegan products become more mainstream, affordable, and widespread. According to Numerator, 80 percent of shoppers intend to substitute some or all meat with plant-based foods.

Health and curiosity are the primary drivers of plant-based meat purchases, said Numerator. Though, ethical and environmental issues are more likely to be factors for strict vegetarians and vegans. The taste and texture of vegan meat are also important to consumers. Companies such as Beyond Meat, Impossible Foods, and The Vegetarian Butcher produce realistic plant-based alternatives that appeal to this.

One kind of holy grail that companies are out there working on (is) plant-based steak, Bushnell said, and companies are working to develop that same sensory experience.

Theres still a ton of room for innovation, she added.

The increasing popularity of plant-based protein has even caused meat-producers to explore the market. Eight of the worlds top 10 meat processorsincluding JBS, Tyson, and Cargillare now producing or investing in vegan protein.

In addition to plant-based meat, JBS, the worlds largest meat producer, recently launched a vegan meat lab to produce plant-based protein.

Producers of animal products investing in plant-based rivals is not a new phenomenon. A number of dairy producing companies have also invested in plant-based products. These include Danone, the Kerry Group, General Mills, and Unilever.

All four companies have added dairy-free products to their portfolios in some capacity and are continuing to explore the growing plant-based market.

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U.S. Plant-Based Meat Sales Tipped to Hit $1 Billion In 2020

Description

The Good Food Institute predicts that U.S. vegan meat sales will reach $1 billion in 2020. Vegan meat is particularly popular with flexitarians.

Author

Liam Pritchett

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LIVEKINDLY

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This post was last modified on January 21, 2020 7:40 pm

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U.S. Vegan Meat Sales Set to Hit $1 Billion for the First Time Ever - LIVEKINDLY

Most people in the UK are committed meat eaters but for how long? My new research into the views of meat eaters found that most respondents viewed veganism as ethical in principle and good for the environment.

It seems that practical matters of taste, price, and convenience are the main barriers preventing more people from adopting veganism not disagreement with the fundamental idea. This could have major implications for the future of the food industry as meat alternatives become tastier, cheaper and more widely available.

My survey of 1,000 UK adult men and women found that 73% of those surveyed considered veganism to be ethical, while 70% said it was good for the environment. But 61% said adopting a vegan diet was not enjoyable, 77% said it was inconvenient, and 83% said it was not easy.

Other possible barriers such as health concerns and social stigma seemed not to be as important, with 60% considering veganism to be socially acceptable, and over half saying it was healthy.

The idea that most meat eaters agree with the principles of veganism might seem surprising to some. But other research has led to similar conclusions. One study for example, found that almost half of Americans supported a ban on slaughterhouses.

The prevalence of taste, price, and convenience as barriers to change also mirrors previous findings. One British survey found that the most common reason by far people gave for not being vegetarian is simply: I like the taste of meat too much. The second and third most common reasons related to the high cost of meat substitutes and struggling for meal ideas.

These findings present climate and animal advocates with an interesting challenge. People are largely aware that there are good reasons to cut down their animal product consumption, but they are mostly not willing to bear the personal cost of doing so.

Decades of food behaviour research has shown us that price, taste and convenience are the three major factors driving food choices. For most people, ethics and environmental impact simply do not enter into it.

Experimental research has also shown that the act of eating meat can alter peoples views of the morality of eating animals. One study asked participants to rate their moral concern for cows. Before answering, participants were given either nuts or beef jerky to snack on.

The researchers found that eating beef jerky actually caused participants to care less about cows. People seem not to be choosing to eat meat because they think there are good reasons to do so they are choosing to think there are good reasons because they eat meat.

In this way, the default widespread (and, lets be honest, enjoyable) behaviour of meat eating can be a barrier to clear reasoning about our food systems. How can we be expected to discuss this honestly when we have such a strong interest in reaching the conclusion that eating meat is okay?

Fortunately, things are changing. The range, quality, and affordability of vegan options has exploded. My survey was conducted in September 2018, a few months before the tremendously successful release of Greggs vegan sausage roll.

Since then, we have seen an avalanche of high-quality affordable vegan options released in the British supermarkets, restaurants and even fast food outlets. These allow meat eaters to easily replace animal products one meal at a time. When Subway offers a version of its meatball marinara that is compatible with your views on ethics and the environment, why would you choose the one made from an animal if the alternative tastes the same?

The widespread availability of these options means that the growing number of vegans, vegetarians and flexitarians in the UK have more choice than ever. Not only will this entice more people to try vegan options, but it will make it far easier for aspiring vegetarians and vegans to stick to their diets.

With consumer choice comes producer competition, and here we will see the magic of the market. If you think those looking to cut down their meat consumption are spoilt for choice in 2020, just wait to see the effect of these food giants racing to make their vegan offerings better and cheaper as they compete for a rapidly growing customer segment.

We may be about to witness an explosion in research to perfect plant-based meat analogues. Meanwhile, the development of real animal meat grown from stem cells without the animals is gaining pace.

While these replacements get tastier, more nutritious and cheaper over the next ten years, meat from animals will largely stay the same. It is no wonder the animal farming industry is nervous. Demand for meat and dairy is falling drastically while the market for alternatives has skyrocketed.

In the US, two major dairy producers have filed for bankruptcy in recent months, while a recent report estimated that the meat and dairy industries will collapse in the next decade.

This leaves the average meat eater with a dilemma. Most agree with the reasons for being vegan but object to the price, taste, and convenience of the alternatives.

As these alternatives get cheaper, better and more widespread, meat eaters will have to ask themselves just how good the alternatives need to be before they decide to consume in line with their values. Being one of the last people to pay for needless animal slaughter because the alternative was only pretty good will not be a good look in the near future.

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What meat eaters really think about veganism new research - The Conversation UK

Its hard to stick to a vegan lifestyle. It can be easy to be foiled by ingredients that just slip right by you, and these arent just in food. A surprising number of non-food items also contain animal-derived ingredients. Whats a wannabe vegan to do? Remember that drastically cutting down on animal consumption is good for the planet, even if you fall short of 100 percent. If you want to be as close to completely vegan as possible, heres a list of some surprising foods and other items that arent necessarily vegan.

The sugar industry uses bone char from slaughtered cattle to remove the color from sugar so it becomes a lovely, bright white. What about using brown sugar? Unfortunately, thats made of white sugar with molasses added to it. If you want to avoid bone char-processed sugar, buy organic, unrefined, beet or coconut sugar. You can also consult PETAs list of manufacturers that forego the bones.

Many condom manufacturers use the milk derivative casein for a smooth feel. If you can do without that texture, check out vegan-friendly brands.

Would you like some tendons with your fresh breath? Yep, those ubiquitous mints contain gelatin. Time for a Tic Tac instead, or opt for the Altoids labeled sugar-free smalls, which do not contain gelatin.

Related: 10 vegan myths, debunked

Charcoal can be made from plant or animal origins. But many of the black dyes used in tattooing are made with charcoal derived from animal bones. Other non-vegan ingredients in tattoo ink are glycerin (from animal fat), gelatin and shellac (made from crushed beetles). If vegan ink is important to you, consult this international list of vegan-friendly tattoo artists.

Now, its time for something really gross. Some companies use isinglass, or fish bladders, to clarify their apple juice.

Animal tendons and sinews find their way into a lot of food and non-food products. The outer layers of paintball capsules are usually made of gelatin.

Dryer sheets are designed to fight static electricity and make clothes soft and lint-resistant. But what keeps the sheets from drying out? In some cases, animal fat. Urban Vegan assembled a list of vegan alternatives, if you happen to use dryer sheets. Alternatively, you can also reduce your waste by opting to use wool dryer balls.

Artists and anybody who uses makeup might wonder, where did the hairs in my brush come from? They might be synthetic, or they might be from some poor pig, squirrel, sable or Siberian weasel. Artists, consult this list of cruelty-free brushes, and heres a list of vegan makeup brushes.

Related: The pros and cons of going vegan

In other art supply news, crayons contain stearic acid. This ingredient occurs naturally in plants and animals. But its often animal-derived, a slaughterhouse byproduct. Crayons are one of many products that contain stearic acid, including soaps, cosmetics, candles, lubricants, chewing gum and hairspray. If you prefer your crayons vegan, check out these triangular ones made by Melissa and Doug.

Newer vegans might not have realized this yet, but traditional Worcestershire sauce contains anchovies. Instead, make your own or buy this vegan, organic Worcestershire sauce from trusted brand, Annies.

If youre vegan, you probably already know that many regular cheeses arent even vegetarian, because they contain rennet, enzymes produced in bovine stomachs that help cheese curdle. But did you know many soy cheeses arent vegan? They often contain casein, which seems really weird, because why would you even want soy cheese if you werent vegan?

Vegans who live in or are visiting Britain arent thrilled to handle the 5 notes, which contain tallow, an animal fat derivative. It is used to make the bills anti-static and less slippery. British vegans and vegetarians have been protesting since the new notes were introduced in 2016. This month, a British employment judge ruled that the Equality Act should also apply to people who sincerely believe in ethical veganism. How an indirect discrimination case will affect the bank notes is still to be seen.

Could be beef tallow, could be chicken fat most plastic bags use some type of animal fat as slip agents to prevent bags from sticking together. One more good reason for banning plastic bags!

Images via Shutterstock

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12 surprising things that aren't vegan - Inhabitat

Enjoy a free lecture by Marla Ablon RDN, LD for a lecture on plant-based eating living a vegan lifestyle. Ablon has earned Academy of Nutrition and Dietetics Certificates of Training in Childhood, Adolescent and Adult Weight Management and a Certificate of Training in Vegetarian Nutrition. The lecture is at 2 p.m. at Audelia Road Public Library. Find out more info here.

Quote along with the movie TROOP BEVERLY HILLS at Alamo Drafthouse at 7:25 p.m.. Buy tickets here.

Dallas Childrens Theater is presenting SCHOOLHOUSE ROCK LIVE! If you were a kid from the early 70s to mid 80s when this series was first on TV, or in the mid 90s when it ran again; you owe it to yourself to go back in time to the good old days. Relive how fun learning English, history, science, and math was thanks to Saturday morning television and this pop culture phenomenon Find tickets here.

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Vegan lectures, Schoolhouse Rock Live! and other things to do this weekend - Advocate Media

The flickering outline of a roaring tiger stares out from a black screen. The neon orange and pink pulsates, like a power line is fighting to fuel the light. "It's a glitch in the Matrix," says John Adamson of his new vegan cocktail concept Neon Tiger. "It doesn't adhere to the rules of the Matrix."

Adamson explains that his new restaurant will be set in the year 2048 when it opens at 654 King St. (formerly Juliet) in early spring. Less whimsy and more end times, this is the world Adamson believes we will have to grapple with if humans continue to kill, consume, and imprison animals.

The restaurant will be entirely plant-based, with locally sourced booze, no cans or bottles, and as little waste as possible. Prolific Toronoto-based activist and vegan chef Doug McNish serves as Neon Tiger's consultant.

"We have pretty grand plans," says Adamson. Neon Tiger will be a B Corp, an entity that functions as a business while also meeting standards for social responsibility and sustainability. "It's all about education, for me as an activist, you have to play to your strengths and my strength is creating and designing restaurant concepts."

Adamson has a been a vegan for two-and-a-half years. The day he decided to change his way of life, Adamson says he was ready to turn his restaurant, The Rarebit, into a vegan-only eatery. "There would be no greater statement for the movement," he says. But it wasn't practical, so the restaurateur decided to sell his popular King Street joint and put money toward a new venture. Serendipitously, Neon Tiger's landlord is also a vegan.

"Designing those spaces [Rarebit and The Americano] from my head, it's just what I enjoy. This one happens to be more important than any I've ever done."

Adamson is ready for keyboard warriors to attack his animal-free restaurant the outspoken activist is used to getting flack from meat eaters. "The funny thing, well it's not funny, but the interesting thing about veganism is you have so many people who want to fight you on it, but you are fighting for them. Animal liberation is human liberation."

He says his goal since becoming vegan was to "create a space for people to have a cruelty free meal." The response from fellow vegans in the hospitality industry has been great, says Adamson. Turns out there are plenty of front and back of house workers who desire an animal-free work place, but haven't been able to pursue this goal and still keep a roof over their heads.

If you don't buy into the whole "veganism will save the world" thing, that's OK says Adamson. "You only need about 10 or 15 percent of the population think about any movement in history. We're just racing for that 10 percent."

According to a Forbes analysis in 2018 based on a Science mag report, "Since livestock production is the single largest contributor of emissions around the globe (more than planes, trains and cars combined), removing it from out food system could allow the planet to regenerate. Raising animals for food is also the largest contributor to wildlife extinction around the world."

Whether you're a vegan, on the fence, or an adamant consumer of animal products, Adamson hopes you'll check out Neon Tiger. It will be open nightly until 2 a.m. with a "sexy, lounge-y feel" that also happens to be mid apocalypse themed.

"The idea is in 2048 the only tiger youll have will be representations of these animals. It also brings that human element it's like a slight to humanity of course we'd only be left with neon ... It's a responsibility we had that we completely neglected and failed."

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Neon Tiger, a vegan cocktail bar set in the year 2048, is coming to King Street this spring - Charleston City Paper

Januaryis alreadya stellar month for vegans and vegetarians, thanks to a plethora of new and actually delicious dishes appearing on menus across London. (In more good food news: Pret has just added another 15 vegan items to its shelves.)

Tosave you wasting your pennies on any plant-based flops,the Time Out office has takenon the task of taste-testing the newbies from Greggss new steak bake to Yard Salesfresh range of vegan-friendly pizzas. Well, it was atough job, but someone had to do it

Photograph: Pret

What is it?Only Prets firstEVER vegan pastry. It uses margarine and sunflower oil to try and recreate the buttery French classic.

How does it look? More like a turnover than a croissant actually.But those trademarkflakes are there, absolutely slathered with jam and covered in sugar.

Does it hit the spot? I can feel the sugar high already. Feels like Ive eaten a tube of Love Hearts for breakfast but Im okay with it. If you picked this up and didnt know what it was, youd assume it was made with all the butter of a regular croissant.Ellie Walker-Arnott, Digital Editor.

Delicious. A bit like a jam croissant covered in shards ofsugaryglass. The more I think aboutthe vegan pastry, the more I appreciate it. Katie McCabe, Events Editor.

This was pretty good. So sweet. Its not as nicely layered as a croissant with butter its definitely not as airy. The jam is nice but makes it even sweeter.Katherine Lovage, Commercial Copywriter.

What's the verdict? 4/5

Photograph: Yard Sale

What is it? An American Hot pizza in disguise, ftvegan mozzarella and vegan pepperoni.

How does it look? Like pepperoni from a distance, but up close the lack of grease gives those spicy slices away. Oh, and the vegan mozzarella looks a bit like toasted marshmallows.

Does it hit the spot?The vegan pepperoni kind of worked. I loved the chillies too. The only disappointment was the cheese. It lacked any discernible flavour, although it did have a creamy texture, which was welcome. The thing is, with this kind of pizza, you want the cheese to be a mixture of creamy and squeaky, which it failed to deliver IMO.Alim Kheraj, freelance writer.

The vegan pepperoni slices were very dry, although they did have similar spice and flavour to meat pepperoni, so fair play. The rest of the pizza was quite tasteless.Philip Lay, Senior Designer.

The verdict?3/5

What is it?A BBQ base covered in sweetcorn,chunksof This Isnt chicken nuggets and a spicy vegan mayo.

How does it look?Pretty ace to be fair. Its colourful, appealing and those chicken bits arent half convincing.

Does it hit the spot? The Texas VBQ was a great slice of pizza. Im veggie and I think Ive forgotten what meat tastes like. So as far as Im concerned, I just ate a delicious bit of chicken. Theres enough going on, flavour- and texture-wise, to keep the slice interesting. Dip the crust in that vegan garlic-and-herb dip and Im happy.One hundred percent would eat again. EWA

Imagine Quorn nugs, sliced up and thrown on a pizza base slathered in spicybarbecue sauce. KM

The chicken one was the best because it didnt feel like anything was trying to make up for being vegan. It was just tasty, end of. KL

The verdict? 5/5

What is it? Mushrooms, truffle oil and no less than two vegan cheeses: mozzarellaAND parmesan.

How does it look?Pale and interesting (its tomato-free) and not at all like a substitute for something. That cheese looks legit.

Does it hit the spot? Thats the best vegan cheese Ive ever tried. It tasted like actual ricotta. I loved the topping flavours and thought the crust was firm, crunchyand generally banging.Alexandra Sims, Deputy Events Editor.

This was excellent Yard Sale work. I regret dipping a corner into that chilli sauce (Holy F*ck Hot Sauce), though, as it was hotter than the molten core of the Earth.Liz Tray, freelance sub-editor.

All I can remember now is the dips, the searing horror of the dips. I thought the mushroom pizza was pleasant enough; the cheese wasnt spectacular but you cant really fuck up mushrooms.Andrzej ukowski, Theatre Editor.

The verdict? 4/5

Photograph: Patty & Bun

What is it?Its the Patty & Buns Hot Chic burger, butwitha chunky ThisIsnt fried chicken pattyinstead of an actual bit of bird.

How does it look? Seriously good. Its the stuff of vegan daydreams.The chickenhas the same stringy consistency of meatwhile the batteriscrisp and crunchy looking.

Does it hit the spot?Im a raging carnivore and have no interest in vegan food, but I was v v impressed. It was tasty! And had a great crispy texture. I wouldnt have been able to tell it wasnt chicken. My eyes have been opened!Sarah Cohen, Deputy Chief Sub Editor.

Definitely the best fake chicken I haveeaten.If you hadnttold me it was vegan, I probably wouldnt have questioned it.PL

The thing with fried chicken is always this: the chicken is rarely that great, its all about the batter. And this batter is delicious.James Manning, Global Projects Editor.

The verdict? 5/5

Photograph: Greggs

What is it?The second Greggs pastry to get a vegan version. This is the steak bake, sans steak,and witha crispy vegan pastry shell.

How does it look?Hey, you dont go to Greggs for the aesthetics. Lets just say it looks pleasingly like the original steak bake.

Does it hit the spot?The pastry is top-notch. Nowt wrong with that.Bryan Mayes, Art Director.

Its completely delicious. All the rich umami goo of the real thing, none of the horror of meat.Oliver Keens, Music & Nightlife Editor.

See, this is what happens when a company giveits staff 300 bonuses: they produce meat-free pies that taste exactly like meat pies would! Im impressed.PL

Another banger from the high-street purveyor of plant-based pastry filth. If being a dirtbag tastes this good and doesnt involve a whopping carbon footprint, I'm down.SW

Impressive pasty rich, gooey filling with all the deliciousness of the original. I hope the staff get anotherbonus out of it.AS

The verdict? 5/5

Photograph: Subway

What is it?Plant-based balls hanging out in a seeded sub with tomato sauce and melted vegan cheese.

How does it look?Literally like every other Subway you've ever seen, so... delicious in shamelessly hungover kinda way.

Does it hit the spot?Hard to taste the meatball in the massive wodge of nutty brown roll packaging it: a bit like eating an Amazon delivery.Caroline McGinn, Global Editor-in-Chief.

Could have done with a bit more sauce, but themeatballstasted just the same. If youd given me that and told me it was a normalmeatballsandwich, I would never have questioned it.BM

As a student, the standard meatball sub was my go-to treat (those were the days, eh) so this wassuper-nostalgic. I genuinely couldnt tell the difference between this and the real meatballs I used to eat in my pre-vegetarian days.EWA

The verdict? 3/5

Love vegan food? Check out the best restaurants in London for vegan foodor for fake meat.

So over Veganuary? Here are the best places to eat in London right now.

Ellie Walker-Arnott is Digital Editor at Time Out London, where she's worked since 2016. She also edits Time Out London's Escapes pages.

Ellie writes about amazing places to explore in London. She's really into London's green spaces, markets and unique attractions, as well as cool fitness studios and hidden pockets of calm. Ellie also loves a day trip and the chance to explore lesser-known corners of the UK. Ellie was born in London and, after a stint in the countryside, triumphantly returned to the city eight years ago. She's been a journalist ever since, specialising in film, TV and travel before moving to Time Out and getting to champion her home city every day.

Reach her at ellie.walker-arnott@timeout.com or connect with her on social at Twitter: @Ellie_Wa and Insta: @elliejwa

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We tried (pretty much) all the new vegan junk food. Here's our verdict - Time Out