Check out the latest news, products and health tips to enhance your vegan lifestyle.
Vegan baking just got a whole lot better. Make creamy vegan meringue for pies, cookies and more with just three ingredients! Chef and cookbook author Mark Reinfeld, the founder of Vegan Fusion, shows you how to transform the liquid from a can of chickpeas into a versatile egg ...read more
Clean your cast-iron skillet without water with this simple trick from Chef Mark Reinfeld, the founder of Vegan Fusion and the instructor for our new online course, Vegan Fusion: Essentials of Plant-Based Cuisine. Cast iron skillets have been used for centuries and for good ...read more
Why zest? Citrus zest imparts more intense flavor to recipes than basic juice. Learn the proper way to use your zester and never run out of rinds again thanks to this simple tip from Chef Mark Reinfeld, the founder of Vegan Fusion. Join Chef Reinfeld for our new online course, ...read more
There’s a reason chia seeds are still trending: They’re loaded with protein, fiber, and omega-3s. Chef Mark Reinfeld, the founder of Vegan Fusion and the instructor for our next online course, Vegan Fusion: Essentials of Plant-Based Cuisine, shows us how to prep the seeds to use ...read more
When the singer-songwriter Moby was 19, he had an epiphany. As he described it last year in Rolling Stone, he was sitting on the steps of his home with his cat Tucker, whom he’d rescued from a dump as a kitten, when he realized that he did not want to eat animals.
Check out these suggestions on what foods to pair with kale to make it even healthier and get tasty kale recipes for vegetarians and vegans.
Ditch the paring knife and the vegetable peeler. Chef Mark Reinfeld, the founder of Vegan Fusion, shows you how to peel ginger the safe and easy way with the one kitchen utensil everyone has at home. Join Chef Reinfeld for our new online course, Vegan Fusion: Essentials of ...read more
Grocery shopping can be intimidating for new vegetarians: off-limits ingredients abound, and questionable products seem to lurk in every aisle. When in doubt, use this handy cheat sheet—and learn how to replace non-veg items with suitable substitutions.
Here at VT, we’re always on the lookout for the latest-and-greatest vegan cheese. Kite Hill. Treeline. Dr-Cow. We've devoured it all. Our current obsession? Miyoko’s Creamery. The aged cashew-based goodies made by vegan DIYer and cookbook author Miyoko Schinner elevate any cheese plate, sandwich, pasta dish, or straight-up snack attack.