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How much space do laying hens really have? [infographic]

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Matt Frazier on the Vegan Mainstream Cookbook Club: Running on Plants

The athlete’s body has special nutritional needs that need to be considered to maintain optimal performance—whether you’re a casual gym-goer, a weekend warrior on the marathon circuit, or a pro. But how do you know you’re covering all your food-related bases when you’ve decided to eliminate animal-based foods from your diet? And how can you be sure that you’re getting the right nutritional balance so your performance doesn’t suffer


Yesterday we published an article from Bryanna Clark Grogan about vegan “meat of the fields” – an interesting history of where they came from, along with her take on making her own. In this article, Bryanna shared a recipe for homemade seitan, and we promised to follow with more great recipes today. Here they are! A pasta with “clam” sauce, an angel hair pasta with “scallops”, and fried “sea meat scallops” with asparagus – promising to get your mouth watering! Note, you will need the recipe from yesterday – which you find here – for some of these recipes


Delicious modern gluten/seitan/grain meat-based recipes abound on the Internet these days (often with the addition of other grain and legume flours), and in the pages of vegan cookbooks, but it’s difficult to find good recipes to satisfy those seafood cravings I was mentioning before. There are fewer seafood sub recipes online, and there are commercial products that I’ve read about, but they never seem to be available where I live. So I have had to devise my own recipes. There’s a “salmon” recipe in my book World Vegan Feast (Vegan Heritage Press, 2011), but what I miss the most is shellfish—not only the taste, but the texture. The basic recipe I’m going to share with you below is satisfying to me, versatile, inexpensive, freeze-able and relatively easy to make. (I’m also including some favorite recipes using the basic product.) I hope you will enjoy these homemade products as much as I do, and devise your own recipes for using them

Bryanna Clark Grogan on the Vegan Mainstream Cookbook Club: Let’s Talk Fine Vegan Cuisine!

If you consider yourself a vegan foodie, you are in for a treat this week! Bryanna Clark Grogan, well known chef and author of World Vegan Feast (and seven other cookbooks), will be joining us on the Vegan Mainstream Cookbook Club!

Ellen Jaffe Jones Joins the VM Cookbook Club to talk about solutions to a Kitchen Divided

What do you do when you are vegan and your partner is not (or vice versa)? This is not an uncommon problem, and there are bound to be some tensions to deal with – or at least meals to sort out. This week on the Vegan Mainstream Cookbook Club cookbook author and personal trainer Ellen Jaffe Jones will be with us to share ideas and recipes from her new book Kitchen Divided, which addresses that exact scenario

Natalie Slater: Snappy Answers to Stupid Questions About Veganism

They say there’s no such thing as a stupid question, but chances are, they are not vegan. For if they were vegan, they would know that there are plenty of people in this world who delight in asking vegans the same questions over and over again – not to learn – but rather, to antagonize. Never before has your protein intake or the iron levels in your blood been so fascinating to other people! And so, for my fellow cranky vegans, I have developed this list of snappy answers to the top 5 stupid questions we deal with

Natalie Slater’s Sassy Take on Veganism Hits the Vegan Mainstream Cookbook Club

Who said vegan food was boring? Whoever dared to whisper those words hasn’t met Natalie Slater, creator of and author of the new cookbook Bake and Destroy: Good Food for Bad Vegans. This colorful cookbook, named one of VegNews Magazine’s “15 Most-Anticipated Vegan Cookbooks of 2013” & nominated for a PETA 2 Libby Award, is full of vegan comfort food recipes and photos that will have you salivating

How to make Chocolate Orange Sesame Truffles: Tips from Chef Fran Costigan

This popular recipe from Vegan Chocolate: Unapologetically Luscious and Decadent Dairy-Free Desserts is a perfect holiday confection to serve after a meal, before the “big” dessert, or arrange on a dessert tray. Vegan or omnivore or in-between, everyone is sure to love these unusual truffles.

As I have made many hundreds of these Chocolate Orange Sesame Truffles to serve at my book parties, I’ve learned a few new things that I wanted to share

Fran Costigan and Vegan Chocolate (!) on the Vegan Mainstream Cookbook Club

If you love chocolate, you are going to LOVE what’s coming up on the Vegan Mainstream Cookbook Club. This week we are delighted to welcome the “queen of vegan desserts,” Fran Costigan, and boy are we looking forward to it! Fran’s latest cookbook, Vegan Chocolate, offers recipes for chocolate cakes, brownies, truffles, puddings, ice creams, and more that will appeal to every chocoholic—vegan or otherwise. And while committed vegans already know it can be difficult to find truly indulgent desserts that accommodate their diets, this breakthrough book will delight them and unite everyone and anyone who madly, deeply, and truly loves chocolate

A Gluten-Free Flour Primer from Allyson Kramer

Listed below are my top 3 picks for gluten-free flours. When using these flours, I often blend them with lighter flours and starches such as millet, sorghum, potato starch, tapioca starch, and quinoa flours. And, I’ve found that a little touch of xanthan gum—a corn or soy derivative—goes a very long way for texture and binding, almost like a gluten replacement. Be sure to check the package to make sure it is 100% gluten-free as a few brands are made from wheat

Take Action Towards Veganism

On facebook I am connected to a number of friends who are non-vegan, as well as vegan, and this weekend I was approached by a non-vegan friend and asked if I could send him a few vegan recipe sites to look at because he had noticed that I have shared vegan information in the past [&hellip Take Action Now ()

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