On average, Americans consume 50 billion burgers per year, according to Yahoo! Life. Already, plant-based burgers an upgrade, but when they’re topped with the standard lettuce, onion, and tomato, that can get rather boring relatively…
When it comes to our noodle preferences, we can be kind of hot and cold. Which is why this easy-to-make dish from Lauren Toyota’s cookbook Hot For Food Vegan Comfort Classics hits the spot. Here at VegNews,…
Beans and toast are a classic pairing, but the addition of a few seasonings and herbs can take this traditional meal to a whole new level. Served as an appetizer or a light lunch, our…
Genesis 1:29 reads: “God said, ‘See, I give you every seed-bearing plant that is upon all the Earth, and every tree that has fruit with seed in it. They will be yours for food.’” This…
What’s the best way to revitalize an old recipe? Kick it up with some spice! This Spicy Korean BLT, from Jackie Kearney’s My Vegan Travels, features a homemade gochujang mayonnaise, while the addition of pickled red…
Thousands of years ago, ancient Egyptians created marshmallows. But they didn’t look like the soft, white sweet treats we’re familiar with today. Instead of a mix of gelatin and sugar, marshmallows were made with nuts,…