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    • Jaden Smith Partners With Café Gratitude to Give Away 10,000 Vegan Meals to LA’s Hungry October 16, 2019
      Starting today, vegan restaurant Café Gratitude will add the I LOVE YOU Bowl to all four of its locations in California. The new option—which features a variety of seasonal ingredients such as Brussels sprouts and butternut squash, with forbidden black rice and quinoa—was co-created by the restaurant’s Executive Chef Dreux Ellis, musician and social-justice advocate […]
    • Cory Booker Brings Veganism Onto Democratic Debate Stage October 16, 2019
      Vegan New Jersey Senator Cory Booker used a portion of his talking time during the most recent Democratic presidential debate to highlight veganism. The presidential candidate brought veganism into the conversation while answering a question regarding whether or not large tech companies such as Facebook, Amazon, and Google should be regulated in order to prevent […]
    • New Vegan Queso and Ranch Launch at Walmart October 16, 2019
      A new line of creamy vegan dips by salsa brand Fresh Cravings recently debuted at Walmart stores nationwide. The new line is made with almonds and cashews instead of dairy and is available in 8-ounce tubs in five flavors: Kickin’ Queso Style Cashew, Zesty Ranch Cashew, Creamy Dill Cashew, Creamy Garlic Almond, Spicy Garlic Almond, […]
    • UK’s Largest Pork Producer Debuts Vegan Deli Meat October 16, 2019
      Danish brand Tulip Limited—the largest pork producer in the United Kingdom—unveiled its first vegan line The Green Butcher. The new line will hit shelves at retailer Co-op this month with its flagship product Vegan Slices with Peppers with more products in development. “We’ve worked hard to develop the product in collaboration with Co-op and the […]
    • Vegan Chain Veggie Grill Opens Its First East Coast Location October 16, 2019
      Vegan chain Veggie Grill recently opened its first East Coast location in Cambridge, MA, bringing a wide variety of plant-based options to the Harvard Square area as part of its continuing expansion. “We knew that there were already a lot of veggie-positive folks in the market, so we wanted to serve those guests,” Veggie Grill […]
    • Billie Eilish’s Go-to Taco Bell Order: 20 Vegan Bean Burritos October 16, 2019
      Vegan singer Billie Eilish revealed her go-to order at Taco Bell—which recently debuted a dedicated vegetarian menu nationwide to make it easier for customers to order meatless meals. ビーンブリトー好きすぎかてshes a big fan of TACO BELL🌯#BillieEilish #tacobell pic.twitter.com/XKGRKSpS1S — セブ (@mywifeybillie) October 15, 2019 “I’m going to get 18 bean burritos with only beans, nothing else, […]
    • 10 Scary Halloween Costumes Only Vegans Will Understand October 16, 2019
      Forget Christmas and New Year’s Eve—Halloween is where it’s at. With the ability to dress any way you’d like, see the smiles on children’s faces when you give them a bag of Swedish Fish (they’re vegan!), and watch The Munsters all day long, how could it not be? That said, the best part of All […]
  • When you wish to make a quick and easy recipe you should toss it with this special FunFoods Veg Mayonnaise Original which is rich in texture and flavour.

    #JustAddMayo Buy Dr. Oetker FunFoods Original Mayonnaise here

    Nacho Corn Chaat

    Preparation Time: 15 minutes. Cooking Time: Nil. Serves 4.

    To be mixed into a mayo veggie topping
    ½ cup boiled sweet corn kernels (makai ke dane)
    ½ cup finely chopped tomatoes
    5 tbsp finely chopped onions
    1 tsp finely chopped green chillies
    2 tbsp finely chopped coriander (dhania)
    4 to 5 tbsp FunFoods Veg Mayonnaise Original
    ¼ tsp chaat masala
    Salt to taste

    Other ingredients
    2 cups nacho chips
    2 tbsp sev
    2 tbsp pomegranate
    2 tbsp sliced black olives

    1. Place 1 cup of nacho chips on a serving plate.
    2. Spread half the mayo veggie topping evenly over it.
    3. Sprinkle 1 tbsp of sev, 1 tbsp of pomegranate and 1 tbsp of black olives evenly over it.
    4. Repeat steps 1 to 3 to make 1 more plate.
    Serve immediately.

    Pizza Paratha

    Preparation time: 10 minutes. Cooking time: 20 minutes. Makes: 4 pizza parathas.

    For the dough
    ¾ cup plain flour (maida)
    ¾ cup whole wheat flour (gehun ka atta)
    ½ tsp dry red chilli flakes
    ½ tsp dried oregano
    2 tsp soft butter
    Salt to taste

    To be mixed into a stuffing
    ¾ cup finely chopped coloured capsicum
    ½ cup grated processed cheese
    1 tbsp FunFoods Veg Mayonnaise Original
    1 tsp dry red chilli flakes
    1 tsp dried oregano
    ½ tbsp finely chopped black olives
    ¼ tsp salt

    Other ingredients
    Plain flour (maida) for rolling
    2 tbsp FunFoods Veg Mayonnaise Original
    4 tsp butter for greasing
    2 tbsp butter for cooking

    For the dough
    1. Combine all the ingredients in a bowl, mix well and knead into a semi-soft dough using approx. ¾ cup of water.
    2. Cover with a lid and keep aside for 15 minutes.

    How to proceed
    1. Divide the stuffing into 4 equal portions and keep aside.
    2. Divide the dough into 8 equal portions.
    3. Roll out 2 portions of the dough into a 175 mm. (7”) diameter circle using a little plain flour for rolling.
    4. Place a rolled roti on a clean, dry surface, spread ½ tbsp of FunFoods Veg Mayonnaise Original evenly over it.
    5. Spread one portion of the stuffing evenly over it. Leave approx. 1 " around the circumference.
    6. Cover it with another rolled roti and press it well.
    7. Seal the edges very well using a fork.
    8. Heat a non-stick tawa (griddle), grease it with 1 tsp of butter and cook the paratha on a medium flame, using ½ tbsp of butter, till it turns golden brown in colour from both the sides. Press the edges lightly so it cooks evenly.
    9. Repeat steps 3 to 8 to make 3 more parathas.
    Serve immediately.

    Veg Mayo Sub

    Preparation Time: 20 minutes. Cooking Time: Nil. Makes 2 subs.

    1 baguette footlong (12”)
    2 tsp melted butter
    6 lettuce leaves
    6 tomato slices

    To be mixed into a coleslaw
    ¼ cup shredded purple cabbage
    ¾ cup sliced coloured capsicum
    ¼ cup sliced onions
    ¼ cup shredded cabbage
    ¼ cup carrot juliennes
    ½ tsp garlic (lehsun) paste
    4 to 5 tbsp FunFoods Veg Mayonnaise Original
    1 tsp FunFoods American Mustard
    ½ tsp dry red chilli flakes
    ¼ tsp salt

    Method
    1. Place a baguette on a clean, dry surface and cut it from the centre, so as to make 2 bread halves of 6” each.
    2. Slit each bread horizontally using a sharp knife.
    3. Place a 6 “bread on a clean, dry surface and apply 1 tsp of melted butter on the lower halve.
    4. Arrange 3 lettuce leaves, spread half the coleslaw evenly over it.
    5. Place 3 tomato slices on it.
    6. Cover it with the upper halve of the bread and press it lightly.
    7. Repeat steps 3 to 7 to make 1 more sub.
    Serve immediately.

    3 Easy Mayo Recipes | Nacho Corn Chaat | Pizza Paratha | Veg Mayo Sub by Tarla Dalal

    When you wish to make a quick and easy recipe you should toss it with this special FunFoods Veg Mayonnaise Original which is rich in texture and flavour.

    #JustAddMayo Buy Dr. Oetker FunFoods Original Mayonnaise here
    https://www.bigbasket.com/pd/279022/funfoods-mayonnaise-veg-eggless-250-g-jar/?utm_source=bigbasket&utm_medium=share_product&utm_campaign=share_product

    Nacho Corn Chaat

    Preparation Time: 15 minutes. Cooking Time: Nil. Serves 4.

    To be mixed into a mayo veggie topping
    ½ cup boiled sweet corn kernels (makai ke dane)
    ½ cup finely chopped tomatoes
    5 tbsp finely chopped onions
    1 tsp finely chopped green chillies
    2 tbsp finely chopped coriander (dhania)
    4 to 5 tbsp FunFoods Veg Mayonnaise Original
    ¼ tsp chaat masala
    Salt to taste

    Other ingredients
    2 cups nacho chips
    2 tbsp sev
    2 tbsp pomegranate
    2 tbsp sliced black olives

    1. Place 1 cup of nacho chips on a serving plate.
    2. Spread half the mayo veggie topping evenly over it.
    3. Sprinkle 1 tbsp of sev, 1 tbsp of pomegranate and 1 tbsp of black olives evenly over it.
    4. Repeat steps 1 to 3 to make 1 more plate.
    Serve immediately.

    Pizza Paratha

    Preparation time: 10 minutes. Cooking time: 20 minutes. Makes: 4 pizza parathas.

    For the dough
    ¾ cup plain flour (maida)
    ¾ cup whole wheat flour (gehun ka atta)
    ½ tsp dry red chilli flakes
    ½ tsp dried oregano
    2 tsp soft butter
    Salt to taste

    To be mixed into a stuffing
    ¾ cup finely chopped coloured capsicum
    ½ cup grated processed cheese
    1 tbsp FunFoods Veg Mayonnaise Original
    1 tsp dry red chilli flakes
    1 tsp dried oregano
    ½ tbsp finely chopped black olives
    ¼ tsp salt

    Other ingredients
    Plain flour (maida) for rolling
    2 tbsp FunFoods Veg Mayonnaise Original
    4 tsp butter for greasing
    2 tbsp butter for cooking

    For the dough
    1. Combine all the ingredients in a bowl, mix well and knead into a semi-soft dough using approx. ¾ cup of water.
    2. Cover with a lid and keep aside for 15 minutes.

    How to proceed
    1. Divide the stuffing into 4 equal portions and keep aside.
    2. Divide the dough into 8 equal portions.
    3. Roll out 2 portions of the dough into a 175 mm. (7”) diameter circle using a little plain flour for rolling.
    4. Place a rolled roti on a clean, dry surface, spread ½ tbsp of FunFoods Veg Mayonnaise Original evenly over it.
    5. Spread one portion of the stuffing evenly over it. Leave approx. 1 " around the circumference.
    6. Cover it with another rolled roti and press it well.
    7. Seal the edges very well using a fork.
    8. Heat a non-stick tawa (griddle), grease it with 1 tsp of butter and cook the paratha on a medium flame, using ½ tbsp of butter, till it turns golden brown in colour from both the sides. Press the edges lightly so it cooks evenly.
    9. Repeat steps 3 to 8 to make 3 more parathas.
    Serve immediately.

    Veg Mayo Sub

    Preparation Time: 20 minutes. Cooking Time: Nil. Makes 2 subs.

    1 baguette footlong (12”)
    2 tsp melted butter
    6 lettuce leaves
    6 tomato slices

    To be mixed into a coleslaw
    ¼ cup shredded purple cabbage
    ¾ cup sliced coloured capsicum
    ¼ cup sliced onions
    ¼ cup shredded cabbage
    ¼ cup carrot juliennes
    ½ tsp garlic (lehsun) paste
    4 to 5 tbsp FunFoods Veg Mayonnaise Original
    1 tsp FunFoods American Mustard
    ½ tsp dry red chilli flakes
    ¼ tsp salt

    Method
    1. Place a baguette on a clean, dry surface and cut it from the centre, so as to make 2 bread halves of 6” each.
    2. Slit each bread horizontally using a sharp knife.
    3. Place a 6 “bread on a clean, dry surface and apply 1 tsp of melted butter on the lower halve.
    4. Arrange 3 lettuce leaves, spread half the coleslaw evenly over it.
    5. Place 3 tomato slices on it.
    6. Cover it with the upper halve of the bread and press it lightly.
    7. Repeat steps 3 to 7 to make 1 more sub.
    Serve immediately.