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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 […]
  • Check out the Tasty One-Stop Shop for cookbooks, aprons, hats, and more at TastyShop.com:

    Here is what you'll need!

    Veggie Burgers 4 Ways

    Quinoa Pizza Burgers
    Servings: 4

    INGREDIENTS
    1 cup quinoa, cooked
    1 15-ounce can pinto beans, drained and rinsed
    ¼ cup tomato paste
    1 tablespoon dried oregano
    1 teaspoon garlic powder
    Salt
    Black pepper

    4 slices mozzarella cheese
    Shredded Parmesan cheese
    Fresh basil
    Tomato sauce

    PREPARATION
    Preheat oven to 400˚F/200˚C.
    In a large bowl add the quinoa, beans, tomato, paste, and seasonings. Using a potato masher, mash the ingredients until thoroughly mixed together.
    Take a quarter of quinoa-bean mixture and shape it into a patty using your hands. Repeat with the remaining mixture to create four patties.
    Place the patties on a parchment paper-lined baking sheet. Top with mozzarella, and bake for 12-15 minutes.
    Place the patties on buns, and top with tomato sauce, shredded Parmesan, and fresh basil.
    Enjoy!

    Black Bean & Corn Burgers
    Servings: 4

    INGREDIENTS
    1 15-ounce can black beans, drained and rinsed
    ½ cup brown rice, cooked
    1 cup corn
    ½ teaspoon garlic powder
    1 teaspoon chili powder
    1 egg
    Salt
    Black pepper
    ⅓ cup seasoned bread crumbs
    Canola oil

    4 slices pepper jack cheese
    Tomato
    Red onion
    Avocado
    Pico de gallo

    PREPARATION
    In a large bowl, add black beans, rice, corn, seasonings, and egg. Using a potato masher, mash the ingredients until thoroughly mixed together.
    Once mashed, add the bread crumbs and mix to combine.
    Take a quarter of the mixture and shape it into a patty using your hands. Repeat with the remaining mixture to create four patties.
    In a pan, heat a small amount of oil over medium heat. Add the patties and cook for 4-5 minutes, flip, top with a slice of pepper jack, and cook for another 4-5 minutes.
    Place patties on buns, and top with sliced tomato, red onion, avocado, and fresh salsa.
    Enjoy!

    Cauliflower & Chickpea Burgers
    Servings: 4

    INGREDIENTS
    1 head cauliflower
    1 teaspoon salt
    1 15-ounce can chickpeas, drained and rinsed
    1 small onion, finely chopped
    1 red bell pepper, finely chopped
    1 clove garlic, minced
    ⅓ cup cilantro, finely chopped
    1 teaspoon turmeric
    ½ teaspoon cumin
    Salt
    Black pepper

    Hummus
    1 tomato, sliced
    Pickles
    Lettuce

    PREPARATION
    Preheat oven to 350˚F/180˚C.
    Place a towel over a large bowl. Using a box grater, grate the head of cauliflower down to the stem over the bowl. Add the salt to the cauliflower, mix it in, and allow it to sit for 20 minutes. After 20 minutes, use the towel to wring out the excess water from the cauliflower and return it to the bowl.
    Add the chickpeas, onion, bell pepper, garlic, cilantro, and spices to the cauliflower. Using a potato masher, mash the ingredients until thoroughly mixed together.
    Take a quarter of the mixture and shape it into a patty using your hands. Repeat with the remaining mixture to create four patties.
    Take the patties and place them on a parchment paper-lined baking sheet and bake for 20 minutes.
    Place patties on buns, and top with hummus, lettuce, tomato, and pickles.
    Enjoy!

    Sweet Potato & White Bean Burgers
    Servings: 4

    INGREDIENTS
    1 medium sweet potato, roasted and peeled
    1 15-ounce can of white beans (navy beans), drained and rinsed
    1 small onion, finely chopped
    1 teaspoon garlic powder
    1 teaspoon red pepper flakes
    ⅓ cup nutritional yeast
    ⅓ cup parsley, finely chopped
    1 tablespoon lemon juice
    ½ cup seasoned bread crumbs
    Salt
    Black pepper
    Canola oil

    Chipotle mayo
    1 red onion, sliced
    1 avocado, sliced

    PREPARATION
    Preheat oven to 350˚F/180˚C.
    In a large bowl, add the roasted sweet potato, white beans, onion, parsley, lemon juice, and seasonings.
    Using a potato masher, mash the ingredients until thoroughly mixed together.
    Once mashed, add the bread crumbs and mix them in.
    In a pan, heat a small amount of oil over medium heat. Add the patties and cook for 3 minutes on each side. Transfer to a parchment paper-lined baking sheet and bake for 10 minutes.
    Place patties on buns, and top with chipotle mayo, avocado, and red onion.
    Enjoy!

    4 Ways To Spice Up Your Boring Veggie Burger

    Check out the Tasty One-Stop Shop for cookbooks, aprons, hats, and more at TastyShop.com: http://bit.ly/2mEBY0e


    Here is what you'll need!

    Veggie Burgers 4 Ways

    Quinoa Pizza Burgers
    Servings: 4

    INGREDIENTS
    1 cup quinoa, cooked
    1 15-ounce can pinto beans, drained and rinsed
    ¼ cup tomato paste
    1 tablespoon dried oregano
    1 teaspoon garlic powder
    Salt
    Black pepper

    4 slices mozzarella cheese
    Shredded Parmesan cheese
    Fresh basil
    Tomato sauce

    PREPARATION
    Preheat oven to 400˚F/200˚C.
    In a large bowl add the quinoa, beans, tomato, paste, and seasonings. Using a potato masher, mash the ingredients until thoroughly mixed together.
    Take a quarter of quinoa-bean mixture and shape it into a patty using your hands. Repeat with the remaining mixture to create four patties.
    Place the patties on a parchment paper-lined baking sheet. Top with mozzarella, and bake for 12-15 minutes.
    Place the patties on buns, and top with tomato sauce, shredded Parmesan, and fresh basil.
    Enjoy!


    Black Bean & Corn Burgers
    Servings: 4

    INGREDIENTS
    1 15-ounce can black beans, drained and rinsed
    ½ cup brown rice, cooked
    1 cup corn
    ½ teaspoon garlic powder
    1 teaspoon chili powder
    1 egg
    Salt
    Black pepper
    ⅓ cup seasoned bread crumbs
    Canola oil

    4 slices pepper jack cheese
    Tomato
    Red onion
    Avocado
    Pico de gallo

    PREPARATION
    In a large bowl, add black beans, rice, corn, seasonings, and egg. Using a potato masher, mash the ingredients until thoroughly mixed together.
    Once mashed, add the bread crumbs and mix to combine.
    Take a quarter of the mixture and shape it into a patty using your hands. Repeat with the remaining mixture to create four patties.
    In a pan, heat a small amount of oil over medium heat. Add the patties and cook for 4-5 minutes, flip, top with a slice of pepper jack, and cook for another 4-5 minutes.
    Place patties on buns, and top with sliced tomato, red onion, avocado, and fresh salsa.
    Enjoy!


    Cauliflower & Chickpea Burgers
    Servings: 4

    INGREDIENTS
    1 head cauliflower
    1 teaspoon salt
    1 15-ounce can chickpeas, drained and rinsed
    1 small onion, finely chopped
    1 red bell pepper, finely chopped
    1 clove garlic, minced
    ⅓ cup cilantro, finely chopped
    1 teaspoon turmeric
    ½ teaspoon cumin
    Salt
    Black pepper

    Hummus
    1 tomato, sliced
    Pickles
    Lettuce

    PREPARATION
    Preheat oven to 350˚F/180˚C.
    Place a towel over a large bowl. Using a box grater, grate the head of cauliflower down to the stem over the bowl. Add the salt to the cauliflower, mix it in, and allow it to sit for 20 minutes. After 20 minutes, use the towel to wring out the excess water from the cauliflower and return it to the bowl.
    Add the chickpeas, onion, bell pepper, garlic, cilantro, and spices to the cauliflower. Using a potato masher, mash the ingredients until thoroughly mixed together.
    Take a quarter of the mixture and shape it into a patty using your hands. Repeat with the remaining mixture to create four patties.
    Take the patties and place them on a parchment paper-lined baking sheet and bake for 20 minutes.
    Place patties on buns, and top with hummus, lettuce, tomato, and pickles.
    Enjoy!


    Sweet Potato & White Bean Burgers
    Servings: 4

    INGREDIENTS
    1 medium sweet potato, roasted and peeled
    1 15-ounce can of white beans (navy beans), drained and rinsed
    1 small onion, finely chopped
    1 teaspoon garlic powder
    1 teaspoon red pepper flakes
    ⅓ cup nutritional yeast
    ⅓ cup parsley, finely chopped
    1 tablespoon lemon juice
    ½ cup seasoned bread crumbs
    Salt
    Black pepper
    Canola oil

    Chipotle mayo
    1 red onion, sliced
    1 avocado, sliced

    PREPARATION
    Preheat oven to 350˚F/180˚C.
    In a large bowl, add the roasted sweet potato, white beans, onion, parsley, lemon juice, and seasonings.
    Using a potato masher, mash the ingredients until thoroughly mixed together.
    Once mashed, add the bread crumbs and mix them in.
    In a pan, heat a small amount of oil over medium heat. Add the patties and cook for 3 minutes on each side. Transfer to a parchment paper-lined baking sheet and bake for 10 minutes.
    Place patties on buns, and top with chipotle mayo, avocado, and red onion.
    Enjoy!