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    • Vegan Brand Fry Family Foods Donates 5,000 Burgers to California Food Bank   October 11, 2019
      This week, South Africa-based vegan brand Fry Family Foods donated 5,000 plant-based burgers to Second Harvest Food Bank of Orange County which will distribute the donation to people who are struggling with hunger and homeless in Southern California. “When we saw that 112,000 children in Orange County may go hungry every month and that 22 […]
    • Vegan Presses Charges Against “Friends” Who Fed Her Chicken While Drunk   October 10, 2019
      A 24-year-old vegan woman on Reddit pressed charges after her then friends fed her dead chicken flesh while she was inebriated. The Redditor explained the story under the popular topic of AITA—or “Am I the A**hole?,” a post where users ask if they are to blame for the way they acted in various situations. The […]
    • Hardee’s to Offer Beyond Meat at Breakfast, Lunch, and Dinner October 10, 2019
      Starting on October 16, fast-food chain Hardee’s will offer vegan Beyond Meat options at breakfast, lunch, and dinner. The chain will test a new Beyond Breakfast Sausage Biscuit and an Original Beyond Thickburger for a limited time in Raleigh, NC, and Kansas City, MO. The breakfast biscuit includes a Beyond Breakfast Sausage patty on a […]
    • Bristol’s Oldest Pub Now Serves Only Vegan Food, Including Sunday Roast October 10, 2019
      The Hatchet Inn—Bristol, England’s oldest pub that dates back to 1606—now exclusively serves vegan food. The pub partnered with vegan pop-up kitchen Soy Ahoy to offer comfort food such as fully loaded nachos with cashew sour cream and vegan mozzarella, a vegan chicken burger with deep-fried vegan calamari rings, smoked gouda, and sriracha mayonnaise, along […]
    • Pub Chain BrewDog Opens Its First All-Vegan Venue in London October 10, 2019
      On October 14, Scotland-based craft brewery and pub chain BrewDog will re-launch its existing Dalston, London location as an all-vegan venue. The new pub will serve 24 taps of vegan craft beer along with a menu of all-vegan junk food created in partnership with local vegan restaurant Biff’s Jack Shack. Dishes include The Jack and […]
    • Canada’s Top Grocery Store Loblaws Launches Vegan Chicken Wellington and Tiramisu   October 10, 2019
      This week, Canada’s top grocery store Loblaws debuted new vegan options made with products from its private-label brand President’s Choice (PC) in time for the country’s Thanksgiving celebration. The brand collaborated with celebrity chef Craig Harding to create vegan versions of classics. “This weekend, millions of families across the country will be sitting down to […]
    • Doctors Group Petition FDA to Put Cancer Warning on Cheese  October 10, 2019
      In conjunction with Breast Cancer Awareness Month, medical group Physicians Committee for Responsible Medicine (PCRM) submitted a citizen petition with the Food and Drug Administration (FDA) to change labeling on cheese to include a cancer warning. In its petition, PCRM—which is comprised of a group of 12,000 doctors—requested that the FDA Commissioner require dairy cheese […]
  • VEGAN CINNAMON BUNS
    ☆FILLING☆
    – 1/3 of a cup of nuttelex
    – 1/2 cup of brown sugar
    – 3 teaspoons of cinnamon
    ☆DOUGH☆
    -2 cups of plain flour
    -1/3 cup of brown sugar
    -4 tablespoons of baking powder
    -1 teaspoon salt
    -3 tablespoon of nuttelex
    -3/4 cup of plant milk
    ☆GLAZE☆
    -1/2 cup of icing sugar
    -Splash of water

    ☆DIRECTIONS☆
    1-Preheat oven to 200C /390f
    2-Mix nuttelex, brown sugar and cinnamon to form a paste for the filling
    3-Mix together flour, brown sugar, baking powder and salt
    4-Next Use your fingers to combine the vegan butter into the flour mixture and add the plant milk
    5-Knead the dough then role out into a big rectangular about 1/2 cm thick
    6-Spread the filling onto the dough evenly
    7-Role up the dough and cut off the side bits
    8-Using dentil floss cut the role into sizes of your choice
    9-Place the buns into a greased pan and bake for around 35 minutes
    10-Mix icing sugar and water to form thick glossy icing, drizzle over the cooked and cooled cinnamon buns