VegNews Magazine

I LOVE THE BEGINNING of a new year and all the fresh, exciting possibilities that come with it. It’s such a great opportunity to reset, refresh, and restart. For 2023, the VegNews team and I are focused on revamping our wellness habits, and we’ve dedicated this issue to sharing some of what we’ve learned in the process. My definition of wellness is constantly evolving as I move through life. At its core are the immutable basics: healthy vegan food, daily movement, a good night’s sleep, and quality relationships. But with the omni-present pull of technology and a demanding (but rewarding) work life that requires so much of my attention, I’ve had to fine-tune my approach to staying happy and healthy. I know from experience that it’s easy to let one aspect of…

“[I’m excited] to be named America’s newest vegan sweetheart by @VegNews in their latest Holiday Food Issue! I am honored to have a full-page interview in one of their biggest issues. Next stop: cover story.” @chefpriyanka Shout us out with the hashtag #vegnews for a chance to be featured in the magazine. “I’m pretty damn excited to be a featured recipe in the Holiday Food Issue of @VegNews. It’s been a weird year, and the opportunity to bring a little Jewish joy and Hanukkah cheer to your tables keeps me going.” @noshwithmicah VEGNEWS.COM Must Reads! 1. 10 Easy Meals for Vegan Beginners2. 5 Reasons to Forget Keto and Go Vegan3. Veganism Saved Her Life, Now She Makes a Living Out of It4. Feeling Sluggish? These 4 Vegan Foods Might Help5. The Benefits of Mushrooms, Plus 10 Recipes “Getting…

TARA PUNZONE Sauce & Bliss, p.48 Where I live: West Hollywood, CA Veg for: 35 years Go-to breakfast: A toasted whole-grain everything bagel with jalapeño cream cheese Favorite wintertime latte: Oat milk latte with cinnamon Favorite dinner delivery: Love Organic Cafe in West Hollywood My dream winter escape: The Maldives ANNA KEEVE Soul Searching in Santa Barbara, p.69 Where I live: Oceanside, CA Veg for: Nine years Go-to breakfast: Sourdough toast with Miyoko’s butter, folded JUST Egg, and everything bagel seasoning Favorite wintertime latte: Matcha latte with a splash of caramel oat creamer Favorite dinner delivery: Caesar salad with crispy buffalo wings from Veggie Grill My dream winter escape: Anywhere sunny and tropical CHRIS TUCKER The Upside, p.64 Where I live: Los Angeles, CA Veg for: Three years Go-to breakfast: Avocado toast or a tofu scramble Favorite wintertime latte: Chai latte with oat milk Favorite dinner delivery: The seitan curry from Vegan…

RICH ROLL Ultra-endurance athlete, podcast host, and bestselling author “When I made the decision to train for Ultraman, I was already sold on the idea that not only could I do it on a plant-based diet, but that eating plant-based would be my secret weapon.” PATRIK BABOUMIAN Record-breaking powerlifter named Germany’s Strongest Man “The world’s strongest animals are plant eaters: gorillas, buffaloes, elephants, and me.” VIVIAN KONG Olympic fencer and winner of Hong Kong’s first fencing World Cup and World Championship titles “Being vegan has changed my life. As an athlete, I’ve been able to recover so much faster from tough practices. [I love] all the benefits for the animals and the environment, too.” MICKY PAPA Top 10 Olympic skateboarder and certified nutritional advisor “Some of the best professional skaters are vegan. We’re definitely seeing more and more skaters leaning toward…

“Tragic outcomes for horses haunt New York City’s history, as well as other cities across the country. Horses, carriage passengers, pedestrians, cyclists, and others are put at risk by this cruel and reckless industry. We say: ‘No more.’”—JOAQUIN PHOENIX, BILLIE EILISH, and 23 other celebrities in an open letter to the New York City Council, demanding an end to the horse-drawn carriage industry The record-breaking fundraising will finance the buildout of Europe’s largest cultivated meat factory that will specialize in creating foie gras from singular cells painlessly taken from living animals. The end result, Gourmey says, will be a new source of ethical foie gras that honors the cultural heritage of France while doing away with the cruel force-feeding and slaughtering traditionally needed to produce the delicacy.…

THE ICONIC KRAFT American Singles are getting a plant-based makeover following a partnership with rising vegan food tech brand NotCo. The new vegan cheese slices—in American, cheddar, and provolone flavors and made with coconut oil and chickpea protein—are the first product from the joint venture between multinational food corporation Kraft Heinz and Chile-based NotCo. First debuted in Cleveland, OH ahead of a 2023 national rollout, these slices mean a new age of ultra-melty, nostalgic grilled cheese sandwiches is upon us.…