The vegan cookbook scene is exploding to a point where every specific vegan niche you can imagine has been covered—from vegan slow-cooking to vegan stoner food.
In honor of summer we thought we’d take a moment to reflect on some exciting frozen yogurt news that is making veganism creamier than ever. Vegan frozen yogurt has left the niche market and gone mainstream.
Here are some chains that have started adding vegan frozen yogurt options:
- TCBY (Silk soy and almond milk frozen yogurt)
- Tutti Frutti (Several soy flavors at select locations)
- 16 Handles (Several flavors labeled vegan)
- Fuzzy Peach (Dole non-dairy frozen yogurt)
- Orange Leaf (Dole non-dairy frozen yogurt)
- Peachwave (Dole non-dairy frozen yogurt)
- Pressed Juicery (healthy “freezes”)
- Chicago Vegan Foods (wholesale vegan frozen yogurt)
Here are local shops that offer vegan fro-yo:
- Vegan Treats (Pennsylvania)
- Karma Cream (Florida)
- Oh Yeah! Ice Cream (Pennsylvania)
- Piccadilly Artisan Yogurt (Cleveland, Ohio)
- Sweet Frog (Richmond, Virginia)
- The Chicago Diner (Illinois)
- Purity Ice Cream (New York)
You can also make your own vegan soft serve at home using frozen bananas and a blender!
If you know of additional vegan-friendly frozen yogurt shops that are not listed here, please contact us.
One of the most exciting aspects of vegan living is the glee that comes from discovering new vegan products. Whether it’s a new vegan meaty delight, a cruelty-free deodorant that actually works, or an animal rights T-shirt company that will become a staple in your closet, if you’ve given veganism a chance, you know the delightful feeling I’m talking about.
Today we’re introducing you to the co-founder of the Berkeley vegan shop Republic of V, Noelle Callahan, who is sharing a few of her favorite vegan products that have hit the market recently.
Noelle’s Vegan Favorites:
- Earth Balance Cheddar Squares
- Field Roast Burgers and Breakfast Sausages
- Frejas Foods Seitan
- Jeanette Zeis Ceramics
- Crazy Rumors Lip Balm
- Steve’s Ice Cream (The Non-Dairy Collection)
If you’d like to see more of these favorite videos, let us know!
With this recipe you can enjoy a juicy, flavorful steak without harming any animals! If you think cauliflowers are bland and boring, this recipe will redefine your view. Watch this video and learn how to make the most delicious cauliflower steak on the planet.
- 1 Large Head of Cauliflower (will make about 2 steaks)
- 3 Tbsp Veri Veri Teriyaki Sauce
- 3 Tbsp. Extra Virgin Olive Oil
- Toppings (We suggest finely diced cauliflower florets, tomatoes, olives, and a sprinkle of parsley)
- Preheat oven to 400 degrees.
- Slice cauliflower into 1/2 – 3/4 inch slabs. Most slices will fall apart into florets, but you should get one or two solid steak-like slices toward the middle of the cauliflower.
- Add 2 tablespoons of olive oil in a pan and sauté the cauliflower on medium-high heat until each side becomes lightly browned (about 3 minutes on each side). Be very gentle when flipping each cauli-steak over as they can easily break apart.
- Pour Veri Veri Teriyaki sauce over the cauliflower in the pan and let sizzle for another minute or so until most of the sauce has been absorbed, or is sticking to the cauliflower steaks.
- Turn off heat, move the “steaks” to a baking sheet, and bake in the over for 15 minutes.
- Sauté the toppings.
- Plate the steaks, top with extras, and serve immediately.
There will be a big portion of cauliflower florets left over after making this recipe. They can be used in stir fries or to make vegan cauliflower buffalo wings!
Supermarkets are filled with a baffling array of oils: corn, sunflower, safflower, peanut, sesame, soybean, and more. How are you supposed to know the difference and make a good choice?
Watch this video to see why most people really only need to keep two or three types of oils in the kitchen: coconut oil for high-heat cooking, extra virgin olive oil for savory dishes, and canola oil for baking that requires flavorless oil. Also find out what “Extra Virgin” really means!
Summer is here, and people everywhere are grabbing their shades and hitting the grill. But no barbecue is complete without veggie kebabs! Shish kebabs are both delicious and fun, and can be customized to every individual’s liking. Plus, they are incredibly easy to make.
Watch our video to see exactly how these are prepared and to find inspiration for your own summer barbecues.
Veggies Perfect for Shish Kebabs:
- Bell Peppers
- Cherry tomatoes
Vegan Meats Great for Shish Kebabs:
These red, white, and blue cheesecake stuffed strawberries are festive, simple, and the perfect addition to any 4th of July BBQ, dinner party, picnic, or potluck. Watch the how-to video below to see how it’s done!
- 1 cup of your favorite vegan cheesecake filling (If you don’t already have a favorite vegan cheesecake recipe, try this one made with vegan cream cheese, which is now easy to find!)
- 15 strawberries (large and uniformly shaped)
- 15 blueberries
You’ll need a sharp knife for detailed strawberry carving and a plastic bag to use for piping (simply cut a small hole in the corner and squeeze the cheesecake filling out of it). Don’t worry, it really is as easy as it looks in the video!
- 1 container of vegan cream cheese (8 oz)
- 1/4 cup sugar
- 1/2 tbsp lemon juice
- 1/2 tsp vanilla extract
- Pinch of salt
Blend all ingredients and bake at 350 degrees for 30 minutes. Chill for at least one hour before piping into the strawberries.
Note: You can also use vegan frosting or coconut whipped cream in place of the cheesecake filling.
Find more Independence Day recipes and resources here.
If you love vegan candy, jewelry, belts, cosmetics, frozen desserts, stickers and food, you will love this 100 percent vegan store that recently opened shop in Berkeley, California.
Meet: Republic of V, and watch this video to take a peek inside the shop!
Next time you visit the Bay Area, be sure to plan a trip to this vegan hotspot. You can also check out our Berkeley Vegan Restaurant Guide, but be careful, it may leave you drooling and buying a plane ticket.
Unbeatable on salads and an essential accompaniment to falafels or hummus, this recipe can be made in under five minutes. Plus, once you try this tahini dressing, you’ll never again be tempted to reach for dairy. It’s that good.
- ¼ cup tahini (we recommend Al Wadi)
- ¼ cup water
- Juice of half a medium-sized lemon
- 2 cloves garlic, finely minced
- Pinch of salt
Put all of the ingredients into a bowl and stir vigorously until creamy. This can take two solid minutes of mixing and you’ll see it combine to form a thick and creamy dressing. This recipe yields enough dressing for two large salads.
For more salad tips and tricks, visit Vegan.com/Salad.
Vegan garlic bread can be hard to find, but why bother when you can make this easy and delicious garlic toast? Watch the video below to see how.
- Two-or-three slices of sourdough bread
- 5 cloves garlic, minced
- 2 tablespoons of Earth Balance vegan butter
- Finely mince garlic cloves.
- Lightly toast slices of bread.
- Add Earth Balance to the pan and heat on medium. As soon as the butter is melted, add the garlic.
- Make sure garlic and butter is evenly distributed in the pan, and place the toasted bread on top.
- Push each slice of bread around on the plate to make sure it soaks up the butter and garlic.
- As soon as the garlic begins to turn golden, remove the toast and distribute any remaining garlic and butter on top of the toast.
- Devour immediately!