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VegNews Magazine
Worth the Trip
BILLIE GIVES BACK
YVES GETS A SECOND CHANCE
DAIRY-FREE, DELICIOUS, AND NOT JUST FOR DOGS?
MILKING THE MOMENT
A PLANT-BASED PLANT IS CLOSING
AN ULTRA-CONCERNING STUDY
NYC’S VEGAN DREAM LIVES ON
THE ART OF BEING VEGAN
All Heart, ZERO APOLOGIES • SONGWRITING LEGEND DIANE WARREN HAS PENNED SOME OF MUSIC’S BIGGEST HITS, BUT OFFSTAGE, HER FIERCEST PASSION IS ANIMAL ADVOCACY AND COMPASSIONATE PLANT-BASED LIVING.
50 THINGS TO DO AROUND THE WORLD BEFORE YOU DIE • Passport? Check. Travel pillow? Check. Luggage packed and weighed to the ounce? Check. Sounds like you’re good to fly … almost. Every vegan traveler knows the most important accessory is your plant-based itinerary. And this summer’s travel season, VegNews is doing the work for you.
THE Art OF A Wedding • IN EDINBURGH, VOWS WERE SEALED WITH WHISKY AND AN OATHING STONE. IN WASHINGTON, HANDMADE CERAMICS AND LEGO DETAILS FILLED AN INTIMATE BACKYARD DINNER. AND IN MALLORCA, GUESTS DANCED UNDER THE STARS AFTER A SECRETLY PLANT-BASED MENU WENT OFF WITHOUT A HITCH. ACROSS COUNTRIES AND STYLES, THESE THREE COUPLES BUILT WEDDINGS THAT REFLECTED THEIR REAL LIVES: CREATIVE, PERSONAL, AND CENTERED AROUND THE PEOPLE AND VALUES THAT MATTER MOST.
SUMMER LIKE AN ITALIAN • SWEET SUMMER TOMATOES RIPENING BY THE WINDOW, yesterday’s farmers’ market bread waiting to become panzanella, basil that needs to be used, lemons ready for dessert. Sometimes all you need for a flavorful meal is already on the counter. From golden bruschetta to silky pasta alla Norma, these recipes—from social media phenom Giuseppe Federici and his debut cookbook Italian Cooking with Nonna—celebrate simple, fresh Italian ingredients that make summer meals feel easy. So get a quick batch of red sauce going and choose your favorite crusty loaf of bread—it’s the season for good eats.
PROTEIN, But Make It Fun • FOR SO MANY THESE DAYS, protein is the serious part of the plate—the fuel, the function, the mandatory macro. But what if protein was … fun? Crispy, saucy, stacked, and downright indulgent, these recipes from Peloton’s resident vegan powerhouse ROBIN ARZÓN and her new book Eat to Hustle prove that comfort food and plant power don’t have to be at odds—they’re better served together.
Hot Mango Summer • Golden, juicy, and unapologetically messy, mango is summer’s ultimate main character. But beyond smoothies and sticky slices, this tropical favorite is showing up in bold, unexpected ways—from spiced dips to chili-laced popcorn. VegNews editors dove into the season’s most inventive mango-forward snacks, and these vibrant picks prove one thing: there’s no wrong way to mango.
Don’t Sleep on Rhode Island • America’s smallest state is delivering big-time plant-based flavor—and with everything no more than 45 minutes away, there’s no reason not to try it all.
Mexico Flavor, California Heart • Rascals blends Mexico City inspiration with hyperlocal California produce to create bold, boundary-pushing dishes, proving that even as Santa Barbara’s only vegan restaurant, Rascals is in a league of its own.
LET’S COOK • DON’T MISS TODAY’S LATEST AND GREATEST COOKBOOKS THAT MAKE PLANT-BASED EATING A BREEZE.
THE VEGNEWS HOT LIST
Baked in Brooklyn • With inventive sandwiches, TikTokworthy drinks, and a devoted following, NACHA FOCACCIA is helping write the next chapter of New York’s plant-based story.