The eatery will be opening 18 new branches across Arizona. The first, in Scottsdale, is set to start welcoming customers later this year. Access Capital Group area developer Patrick Lam, who is overseeing the expansion, described the upcoming restaurants as “hubs of community, second chances, and delicious food.” 

“As an Arizonan, I’m proud to help redefine what fast food looks like in the state,” he added. 

Mr Charlie’s opened its first restaurant in Los Angeles in 2022. It was an immediate hit with customers, and has been widely compared to McDonald’s due to its similar branding and inclusion of a “Frowny Meal” on the menu. Like its meat-based counterpart, Mr Charlie’s specializes in burgers, fries, and nuggets – but everything is plant-based. 

Read more: Fast Food Chains Prominent In Areas By Schools, Analysis Finds

Mr Charlie’s social impact

The restaurant has been widely praised for its charitable work, as well as its food. It has a longstanding partnership with LA’s Dream Center, which helps homeless and formerly incarcerated people find jobs. It has hired a number of people from the organization, and pays above minimum wage. 

“We don’t just hire staff – we provide second chances for people who have been overlooked by a broken system,” Mr Charlie’s states on its website. “Our restaurants are built on love and inclusivity, creating spaces where everyone feels welcome. We’ve built our reputation on this foundation, helping to rebuild lives, one meal at a time.”

Mr Charlie’s opened a second branch in San Francisco one year after opening. It then expanded into Sydney, Australia. The 18 new Arizona restaurants represent its biggest expansion yet. 

“Mr. Charlie’s has already proven that purpose and profitability can go hand-in-hand in the QSR (Quick Service Restaurant) space,” said Mr Charlie’s president Adam Wilks in a statement. “With our Arizona expansion and future growth plans, we aim to continue combining delicious plant-based options with meaningful social impact.”

Read more: The Surprising Strategy Behind Slutty Vegan’s $100 Million Success

This article was written by Polly Foreman on the PBN Website.

According to the study, different processing methods significantly alter the biochemical composition of plant-based and alternative proteins, something that is not taken into account by the four-group NOVA system that categorizes foods by the extent of their processing.

Researchers from the Food Sciences unit at Finland’s University of Turku carried out the study, which was published in the journal Nature Food. The project focused on commercially available plant-based products made with “various technologies” and ingredients.

The authors found “clear differences” between soy-based foods, in particular, and suggested that current classification systems should “be improved” to better reflect nutrient density.

For example, tempeh is an extremely nutritious, fermented soy-based protein that the authors found was rich in potentially beneficial phytochemical compounds like isoflavonoids. Products made from soy isolates or concentrates, meanwhile, contain significantly fewer isoflavonoids. 

Phytochemicals can indicate how much the original composition of the ingredients has been preserved during processing, while epidemiological studies “consistently” find that phytochemical-rich food groups promote health, while those without do not. Despite this, both varieties of plant protein may be categorized simply as processed or ultra-processed.

Read more: Plant-Based Meat Not Associated With Adverse Health Outcomes, Government Report Finds

Nutrient-density and absorption should determine nutritional value, says study author

Ville Koistinen, one of the new study’s authors, told Phys.org that “processing food is common.” Cooking food at home, baking, or freezing can all be considered forms of processing.

“It cannot be assumed that all processing makes a product unhealthy,” added Koistinen. Ultimately it is only the nutritional components of the edible product that matter, and how they are absorbed by our bodies. These determine the nutritional value and healthiness of food products.”

Many experts have cautioned against villainizing entire food groups over a “processed” label – including in this analysis from 2024 – while various recent studies indicate that swapping animal products for processed plant-based foods can lead to positive health outcomes. Diets rich in whole, plant-based foods, in particular, are linked with various health benefits.

Read more: 5 Benefits To Food Processing

This article was written by Liam Pritchett on the PBN Website.

Bernard is known for his inventive takes on classic dishes, often making them more accessible for home cooks who want hearty, healthy meals with a plant-based focus. His style is casual and approachable, with helpful tips along the way, making it easy for beginners to feel confident in the kitchen. This video offers more than a recipe – it’s a tutorial on how to create a deeply satisfying dish using whole-food vegan ingredients that mimic the flavors and textures of traditional chicken and dumplings.

Below, we explore the three key ingredients that make this dish shine – chickpeas, coconut milk, and vegan dumplings – and how each one contributes to both the dish’s “chicken-like” feel and overall health benefits.

Read more: How To Make This 15-Minute Vegan Sheet Pan Gnocchi

Chickpeas: a protein-packed alternative to chicken

To replace the chicken, Bernard adds canned chickpeas, which hold their shape well and absorb the creamy broth. Their mild, nutty flavor works as a neutral base, much like chicken, while their texture provides a hearty bite.

Nutritionally, chickpeas are a powerhouse. They’re rich in plant-based protein, delivering about 14 grams per cup, and they’re high in fiber, which supports digestive health and helps regulate blood sugar levels. Chickpeas also contain iron, folate, and manganese – essential nutrients that support energy production and immune function.

Bernard says this swap delivers a meal that’s a crowd-pleaser: “Everyone in the household is just cleaning this pot out.”

Instead of heavy cream or dairy, Bernard opts for canned coconut milk to add body and richness to the broth. Its high fat content makes the soup velvety and indulgent – without any animal products.

Read more: This Ultra-High-Protein Lasagna Uses Tofu Sheets In Place Of Pasta

Vegan dumplings: light, airy, and buttery

The final star of the dish is the dumplings – soft, fluffy balls of dough that sit atop the stew and soak up its flavor. Bernard combines flour, baking powder, vegan butter (or olive oil), nutmeg, maple syrup, and dairy-free milk to create a tender, biscuit-like texture.

This vegan chicken and dumplings recipe is a cozy, one-pot meal that’s perfect for chilly nights or when you’re craving something nostalgic and nourishing. With hearty chickpeas, rich coconut milk, and tender dumplings, it’s a comfort food that just happens to be entirely plant-based. As Bernard puts it: “This is happiness in a pot.”

You can find more plant-based recipes on The Nard Dog Cooks YouTube channel.

This article was written by Editorial Team on the PBN Website.

Ombar’s Blonde Caramelised White Chocolate is inspired by “nostalgic” flavors, such as the now-discontinued Nestlé Caramac, but made with plant-based and sustainable ingredients. In addition to being vegan, Ombar’s Blonde is organic, palm oil-free, and Fair Trade.

The Cambridge-based brand combines dried cane sugar juice with chicory root fiber, a naturally sweet prebiotic, to promote beneficial gut bacteria and keep the bar’s sugar content approximately 50 percent lower than traditional white chocolate options.

Blonde became a fan-favorite when it was launched as a limited-edition item in 2024, prompting customers to beg Ombar to bring it back in the comments section on Instagram.

“After overwhelming demand, we’ve brought back this fan-favourite treat for good,” said the company. “With flecks of Madagascan vanilla, a rich caramelised sweetness and creaminess coming from organic desiccated coconut, our Blonde is back and tasting better than ever!”

Ombar Blonde is available now from Tesco stores nationwide at £2.75 per 70g bar.

Read more: Vegan Chocolate Brand LoveRaw Rescued From Administration

Customer demand for ethical, clean-label, and plant-based chocolate

Richard Turner co-founded Ombar in 2007 to prioritize plant-based, wholesome ingredients, including high-quality cocoa. The company’s full range now includes a huge variety of chocolates, including matcha and pistachio creams, M’lk Chocolate bars, 100 percent cocoa bars, and many more. Pistachio Centre, Peanut Butter, and Blonde are all available in Tesco.

According to new research from Future Market Insights published earlier this week, the vegan chocolate market is set to reach USD $1,545 million in 2025, and is projected to reach $4,798.6 million over the next decade. An increasing consumer shift towards ethical, clean-label, and plant-based products is the primary driver of this “robust” predicted growth.

Read more: NOMO Just Launched Two New Vegan Chocolate Bars In UK Supermarkets

This article was written by Liam Pritchett on the PBN Website.

The Veg’chops come in four flavors, including Original, Mediterranean, Mexican, and Tikka Curry, making them a versatile way to eat more nutritious plant foods. Original and Mexican flavors are currently the only varieties available to purchase from Tesco.

Oh So Wholesome co-founder Jason Gibb created the product when he was unable to find a convenient plant-based protein that wasn’t tofu or tempeh, and that didn’t emulate meat. Co-founder Simon Day, on the other hand, was simply looking to eat more plants and fiber.

“Although it is a new concept, people will be familiar with ingredients like lentils, quinoa, sweet potato, and chia seeds,” Gibb told The Grocer. “I wanted something that tasted like the plants it was made from and that I was happy to eat daily with my family.”

Veg’chops feature vegetables, pulses, and seeds – including lentils, quinoa, sweet potato, and chia – formed into nugget-sized, nutty-tasting chunks. The original variety includes more than 10 plants per serving, including whole foods-based protein, fiber, and other nutrients.

Read more: What Are The Benefits Of Lion’s Mane Mushrooms And Where Can You Buy Them?

‘What began as a personal quest has coincided with a real movement’

A growing body of research indicates that the perceived backlash against processed and “ultra-processed” plant-based meat products is largely unwarranted. However, unprocessed, whole, plant-based foods are still thought to be some of the healthiest ingredients available.

Nutritious alternative proteins like tofu and tempeh are selling well, and customers are increasingly seeking out products that brands might market as “clean label” foods. Companies such as Meati, Plants, Beyond Meat, This, and many more have all launched new products that emphasize whole plant-based ingredients in place of realistic “meat” alternatives.

“We’re delighted to secure such a big listing for our first launch,” said Gibb. “I think that speaks to the growing appetite for minimally processed foods that are nutritious and satisfying as well as tasty. What began as a personal quest has coincided with a real movement.”

Original and Mexican Veg’chops are available now at 649 Tesco stores across the UK. They have an RRP of £3 per 250g pack, and can be found in the refrigerated section.

Read more: Beyond Meat Launches New Unbreaded Vegan Chicken Pieces

This article was written by Liam Pritchett on the PBN Website.

According to Asahi, “LIKE MILK” features a natural sweetness and mellow taste, and contains the same quantity of protein and calcium as traditional milk. It’s also rich in dietary fiber and zinc, and contains 38 percent fewer fats than dairy and soy milks.

Asahi said that it developed the new dairy-free milk alternative using its proprietary yeast technology in response to a need for nutritious options free from allergens. LIKE MILK does not contain any of the 28 major allergens, including nuts, soy, gluten, and dairy.

The milk was developed by a team of employees from Asahi Group Japan, Asahi Group Foods, and Asahi Quality & Innovations to tackle allergies and promote “food diversity.”

“We aim to realize a society where everyone can freely enjoy food regardless of their constitution, such as allergies, ideas such as ethical, non-animal, and healthy-oriented preferences,” said the company in a statement.

Read more: What Is Fish Milk?

Yeast protein in plant-based foods

Asahi created a Future Creation Headquarters in 2023 to focus on developing sectors such as AI and space technology, and the company says that its dedicated Asahi Yeast Science Project has “huge potential” when applied to food system, health, and social issues.

Overall, yeast is a star ingredient in several emerging plant-based food technologies. Last year, Dutch company Revyve announced a nutrient-dense, non-GMO egg replacer made with upcycled brewer’s yeast. The Asahi Group is primarily known for its beer production, of which yeast is a major byproduct, as well as its non-alcoholic beverage ranges.

LIKE MILK is available online from April 16 to June 15 via Makuake. It is currently sold in 200ml paper-based cartons, and a 1000ml option is planned for later in the year. A 12-pack of LIKE MILK has an RRP of £15.60 (3,000 yen), making it approximately £1.30 per carton.

The company had a total sales target for LIKE MILK’s limited release of 300,000 yen. In the first week alone, sales passed 117 million yen, approximately £608,000, indicating high demand. Asahi is planning a nationwide release for 2026. Following LIKE MILK’s success, the development team is considering the development of a LIKE EGG, per Foodtech Japan.

Read more: Eclipse Foods Launches Plant-Based Whole Milk ‘Indistinguishable’ From Dairy

This article was written by Liam Pritchett on the PBN Website.

Ama is a UK-based vegan recipe creator celebrated for her commitment to natural, flavorful cooking. With multiple cookbooks and a thriving online community, she continues to showcase just how exciting vegan food can be. In this new video, she leans into staple vegan ingredients like jackfruit, mushrooms, walnuts, and lentils to build meaty textures and vibrant flavor – no mock meats required.

Read more: This Ultra-High-Protein Lasagna Uses Tofu Sheets In Place Of Pasta

Scotch bonnet, onion, garlic and ginger: a punchy flavor base

When making her vegetable patties, Ama says “the more veggies the better” in the filling. She uses sweet potato, carrot, cassava, onion, garlic, and ginger, all chopped up small.

To build the curry flavor in her vegetable patties, Ama blends Scotch bonnet peppers with onion, garlic, and ginger to create an aromatic paste. This blend forms the foundation of the curried filling, giving the patties a deep heat balanced by sweetness from vegetables and creaminess from coconut milk.

Oyster mushrooms, walnuts & lentils: a whole food ‘meaty’ mix

For her meat-style patties, Ama skips store-bought substitutes. Instead, she combines finely chopped oyster mushrooms, ground walnuts, and cooked black lentils. The result is a savory, protein-rich filling that mimics the texture of minced meat.

Oyster mushrooms are rich in fiber and antioxidants. Walnuts contribute omega-3 fatty acids and a satisfying crunch. Lentils bring plant-based protein and gut-healthy prebiotics.

“Doing these natural flavors with mushrooms and walnuts and lentils – it’s just a lot fresher, a lot more natural,” Ama says. “It’s nicer on your tummy and it’s got a lot more fibers to feed your gut bacteria.”

Read more: Vegan Mushroom And Guinness Pie

Plant-based shea butter pastry: rich, flaky, and dairy-free

Ama achieves her signature flaky crust using a plant-based butter made mostly from shea butter. The high fat content is key to creating layers in the pastry, especially when combined with turmeric, curry spices, and a clever lamination technique involving frozen grated butter. Once chilled and folded multiple times, the dough bakes into golden, crisp layers that surround the rich fillings.

With this recipe, Rachel Ama proves that vegan patties can be just as indulgent and flavor-packed as their meat-filled counterparts. Whether filled with spicy root vegetables or a hearty, nutty mince, both versions offer a celebration of Caribbean flavors – wrapped in perfectly flaky pastry.

You can find more plant-based recipes on the Rachel Ama YouTube channel.

Read more: 7 Unusual Plant-Based Breakfasts To Try In 2025

This article was written by Editorial Team on the PBN Website.

Badiei’s approach to making these brownies centers around simple, plant-based ingredients that both enhance the flavor and texture while being healthier alternatives to traditional brownie components. Let’s explore the three key ingredients that make these brownies so irresistible, and why they work so well together to create the perfect fudgy texture.

Read more: MyProtein Partners With Hotel Chocolate For Vegan Chocolate Protein Brownie

Ground flax seeds and water: the perfect egg replacement

Eggs are typically used to bind the ingredients in brownies, but Badiei swaps them out for ground flax seeds. The flax seeds are combined with water to create a gel-like consistency that helps hold the brownies together while maintaining their moisture. As Badiei explains, “This is the only brownie recipe you’re ever going to need. It’s not too cakey, it’s not too gooey, it’s just that perfect ultra fudgy texture that we all love.”

Flax seeds not only provide the necessary binding properties of eggs but also help to create that chewy, fudgy consistency that makes these brownies stand out. Beyond texture, flax seeds are also packed with fiber, omega-3 fatty acids, and antioxidants, which provide a healthy boost to this already indulgent treat. According to Badiei, they help achieve the perfect texture without the need for eggs, and for her, flax seeds are a key ingredient in ensuring that fudgy perfection.

Espresso: enhancing chocolate flavor

While the basic brownie ingredients are familiar, Badiei has a secret weapon that makes her brownies truly shine: espresso. “Trust me, the coffee makes all the difference here,” she says, underscoring how espresso helps to deepen and intensify the chocolate flavor in the brownies. The rich, full-bodied taste of coffee is the perfect complement to the dark chocolate, enhancing the overall depth without giving the brownies an overwhelming coffee taste.

Badiei explains that espresso is a simple addition but has a profound effect: “The espresso enhances the chocolate flavor beautifully.”

Read more: This Mini Brownie Tart Is Gluten-Free And Vegan

Brown sugar & granulated sugar: creating texture and flavor depth

The combination of brown sugar and granulated sugar is integral to Badiei’s brownie recipe. Brown sugar contributes moisture and chewiness, while granulated sugar provides that perfect crisp edge that you expect from a classic brownie. “Granulated sugar adds this classic sweetness, but it also helps to crisp up the edges of the brownies, whereas the brown sugar adds moisture, contributing to that chewiness and a subtle caramel undertone,” she says.

This combination of sugars gives the brownies both a sweet, caramel-like flavor and a wonderfully chewy center with just the right amount of crispness around the edges. Badiei uses both sugars to strike a balance between sweetness and texture, making these brownies the ultimate indulgence for anyone craving the perfect bite.

The perfect vegan brownie

Badiei’s fudgy, egg-free, and dairy-free brownies are a game-changer for anyone looking for a healthier yet indulgent dessert. By using ground flax seeds as a binder, espresso to deepen the chocolate flavor, and a careful mix of brown and granulated sugars to get the ideal texture, Badiei has created the ultimate brownie recipe that is both simple and extremely tasty. These ingredients come together to create the perfect fudgy texture, making these brownies a must-try for any chocolate lover.

You can find more plant-based recipes on the Pick Up Limes YouTube channel.

This article was written by Editorial Team on the PBN Website.

Each recipe uses whole foods that offer fiber, plant-based protein, and lasting energy. For people with hectic schedules, prep-ahead meals make it easier to stay consistent and eat well. Instead of skipping breakfast or reaching for convenience foods, you can enjoy something homemade and nourishing.

Meal prep also supports healthy habits. It saves time, reduces stress, and helps avoid decision fatigue. Felice’s prep ahead breakfast ideas are made with this in mind. In the video, she shares three options: chickpea pancakes loaded with vegetables, a freezer-friendly tofu sandwich, and a creamy mango chia pudding. Each one is flavorful, practical, and made to keep you full.

Read more: How To Make Girl Scout Cookie-Inspired Vegan Thin Mints

Veggie-loaded chickpea pancakes

Felice starts with a savory recipe made from chickpea flour. “If you’ve been looking for ways to add more veggies to your breakfast, this first one is for you,” she says.

She sautés green onions, asparagus, cherry tomatoes, red onions, and mushrooms. These are the veggies on hand, but she encourages flexibility. “I’ve made these with kale, bell peppers, shredded zucchini, shredded Brussels sprouts… so just have fun with it.”

While the vegetables cook, she prepares the batter. It includes chickpea flour, nutritional yeast, baking powder, and spices like garlic powder, onion powder, and smoked paprika. She mixes it with soy milk to boost the protein.

Once combined, she adds the veggies to the batter. She lets it sit for a few minutes before cooking. On the skillet, the pancakes turn golden and crisp on the outside. The recipe makes six to eight pancakes, depending on size.

She notes the recipe is inspired by besan chilla, a traditional Indian pancake made from chickpea flour. She enjoys hers with dairy-free yogurt and garlic achar, a spiced Indian condiment. Other topping ideas include pesto, hummus, cashew cream, or roasted red peppers and microgreens.

Read more: Beyond Steak Makes UK Debut At Hundreds Of Tesco Stores Nationwide

Vegan tofu sausage and egg breakfast sandwich

The next recipe of the prep ahead breakfast ideas is a protein-packed freezer sandwich built with a homemade tofu “egg” patty and plant-based sausage. “I just about ate this sandwich every single day because it is that good,” Felice says.

To make the tofu egg, she prepares a custom seasoning blend with nutritional yeast, paprika, curry powder, turmeric, onion powder, garlic powder, and black pepper. That blend is mixed with dairy-free milk to create a marinade. Firm tofu slices are soaked in this for 30 minutes before baking or pan-cooking. Once cooked, she sprinkles on kala namak (black salt) to give it a classic eggy flavor.

She pairs the tofu with plant-based sausage (or tempeh bacon), vegan cheese, and an English muffin, though she says any bread will work. The sandwiches freeze well. Just wrap in parchment paper and microwave for 1–2 minutes when ready to eat.

To finish, she adds chia seed jam and microgreens. “I like to just save this [the kala namak] for the end because it really helps to make that flavor pop more when I go to enjoy these sandwiches,” she says.

Mango chia seed pudding

Finally, Felice shares what she confidently calls the best chia seed pudding you’ll try. “I stand behind it… if that doesn’t make you want to try this, I don’t know what will.”

The base includes diced mango, coconut or soy milk, and optionally, a mango-flavored high-protein plant-based yogurt. For each serving, she uses two tablespoons of chia seeds and a splash of vanilla extract. Adding yogurt, she says, improves the texture and eliminates the need to stir again after the initial whisking.

She recommends letting the pudding sit in the fridge longer than usual to allow the flavors to develop. “The longer you let this sit in the fridge, the better,” she says. Once set, she tops it with granola and more mango for a colorful, refreshing breakfast that’s rich in fiber and omega-3s.

You can find more videos by Shakayla Felice on her YouTube channel.

Read more: Vegan YouTuber Shares ‘Failproof’ Granola Cup Recipe

This article was written by Editorial Team on the PBN Website.

The goal of this meal prep is to keep things affordable, nutritious, and easy to execute, without sacrificing variety. Simnett shops at Walmart to keep costs low and uses a blend of canned ingredients, bulk items, and fresh produce to balance convenience and nutritional value. He also shows how to freeze meals, store ingredients properly, and build a plan that works for busy weeks.

Each recipe is high in protein, fiber, and complex carbohydrates. This is a practical example of budget-friendly vegan meal prep done right.

Read more: ‘4 Oil-Free Vegan Recipes I Can’t Stop Eating’

Tofu chickpea frittata for breakfast

Simnett starts with a hearty breakfast that combines chickpeas, tofu, and vegetables. He blends three blocks of extra-firm tofu with canned chickpeas and water to form a protein-rich base. Then he adds fresh parsley, tomatoes, bell pepper, green onion, and salsa to bring flavor and texture.

The mix is seasoned with garlic powder, onion powder, turmeric, salt, and pepper, then baked into a frittata. “This is so much food,” Simnett says while mixing, noting that the recipe makes breakfast for five days.

Lentil and tomato pasta for lunch

Lunch is a simple meal made from rotini pasta, canned lentils, and store-bought garlic and herb tomato sauce. Simnett sautés onion and mushrooms, then adds the lentils and pasta sauce. He boils over eight cups of pasta and mixes everything together to portion out.

This dish is high in carbohydrates but still packs 36 grams of protein per serving. “Carbs are cheap,” Simnett explains, noting that beans and lentils are a great way to add protein on a budget.

The pasta sauce he chooses is affordable but higher in sodium, which he flags as a common trade-off with canned and jarred products. Still, he says this meal freezes well and is easy to reheat throughout the week.

Read more: How To Make Girl Scout Cookie-Inspired Vegan Thin Mints

Black beans, rice, and broccoli with Pad Thai sauce for dinner

Dinner brings in a stir fry-style dish using cooked brown rice, black beans, broccoli, and a store-bought pad Thai sauce. Simnett sautés onion, adds chopped broccoli, and stirs in canned black beans. He finishes it with a generous pour of sauce.

This dish contains about 25 grams of protein per serving. He recommends adding avocado for healthy fats, but only if you’re not freezing the meal. “You probably don’t want to add the avocado at the beginning of the week,” he advises. Instead, add a few fresh slices when you reheat.

Snacks, prep tips, and storage suggestions

To keep things simple and well-rounded, Simnett adds apples and bananas for snacks. These fruits are affordable and add freshness to the daily plan. He also suggests freezing the last two or three days of meals to keep them fresh and safe.

You can find more videos from Simnett Nutrition on Derek’s YouTube channel.

Read more: ‘The Foods I Eat To Get Enough Iron In My Plant-Based Diet’

This article was written by Editorial Team on the PBN Website.

Plants offers a number of vegan products, including veggie burgers, dhals, and chilis. The rebrand comes from agencies Sonder & Tell and Belief Machines, with an aim to leave behind “clichéd plant-based visuals” and instead focus on emphasizing Plants’ natural and less-processed ingredients. Each new pack features these in large lettering on the front.

To create the designs, Belief Machines said it looked to evolving trends in the plant-based category, which increasingly favor natural proteins like beans and legumes. The new designs align with Plants’ move to distance itself from the “ultra-processed” plant-based label.

The Rise of Plants

Plants was established in 2022 to offer easy-to-make, nutritious meals for health-conscious consumers. It was previously connected to the Deliciously Ella brand, but it has been standalone since the latter was sold to The Hero Group last year.

It’s been a big year for Ella Mills, who acquired the AllPlants brand in February with a view to combine it with Plants. “We will bring together Plants and Allplants to create something truly special – a new, natural, plant-based powerhouse,” Mills said in a statement at the time. “We have long admired the Allplants brand, and the name has remarkable consumer awareness across the UK.”

The newly rebranded Plants products are available to buy from Waitrose and Ocado now.

This article was written by Polly Foreman on the PBN Website.

In the video, O’Neal explains that she created the lineup out of “a primal need to stop doing so many dishes.” Like many viewers, she doesn’t have a dishwasher, so these meals are designed for efficiency and batch cooking. They’re also ideal for anyone trying to boost protein intake while keeping meals simple.

The recipes featured are a red lentil dal, a creamy roasted vegetable pasta, and a hearty lentil soup. While not all hit the 30-gram protein mark on their own, O’Neal shares tips for adding ingredients like tofu, soy milk, or chickpeas to reach that target.

Read more: Eat Just Launches Single Ingredient Vegan Protein Powder At Whole Foods Market

Try all three recipes

One-pot red lentil dal

The first dish is a red lentil dal from Maya at FitGreenMind. O’Neal likes its simplicity and nutrition profile. “It’s simple. It’s minimal ingredients and super healthy,” she says.

She sautés garlic and ginger in olive oil, then adds a blend of cumin, coriander, curry powder, and paprika. Red lentils follow, along with tomato paste, water, and coconut milk. The dal simmers until thick and creamy.

Lentils are rich in magnesium, potassium, and fiber. One serving of red lentils contains 8 grams of fiber and 18 grams of protein, according to O’Neal. “That is something to write home about,” she says.

To boost the protein, she recommends several tweaks. “I would add some nutritional yeast… chickpeas… tofu,” she explains. She also suggests replacing part of the coconut milk with soy milk, which can add up to nine grams of protein per cup. With these adjustments, she estimates the dish can reach over 30 grams of protein per serving.

Read more: ‘I Tried The Viral Tofu Pancakes With 30g Of Protein’

Creamy roasted vegetable pasta

The second recipe comes from Carly at PlantYou. It’s a baked pasta dish loaded with vegetables, roasted garlic, and creamy cashew sauce. O’Neal says it’s not strictly one-pot if you make the sauce from scratch. “Technically it’s [not a] one pot because she calls for cashew cream (likely homemade) in this,” she says. “But she does say you can also use vegan cream cheese if you want to.”

She soaks cashews in boiling water, then blends them with garlic, lemon juice, and salt to create the cream. The roasted veg include red pepper, zucchini, cherry tomatoes, onion, artichokes, and a full head of garlic.

Once roasted, the vegetables are mixed with pasta and cashew cream. The result is rich, tangy, and deeply flavorful. “It’s such a rich, delicious sauce,” she says. “It’s creamy, it’s got the tomato. But then it has this really interesting acidity and briny flavor.”

To increase the protein, she recommends her classic silken tofu sauce, chickpeas, or nutritional yeast. “This is absolutely delicious,” she says. “I’ll make my own personal version of it, but it’s a brilliant idea.”

One-pot green lentil soup

The final meal is a lentil soup inspired by a recipe from Minimalist Baker. O’Neal uses green lentils for this one, which she says are more peppery and fibrous than red lentils.

The soup includes parsnips, carrots, celery, baby potatoes, garlic, and shallots, all simmered with broth and fresh thyme. O’Neal adds tomato paste for acidity and says a squeeze of lemon or crushed tomatoes would also work well.

“Legumes for life,” she says. “That’s a mantra to go by.”

To bump the protein further, she suggests adding nutritional yeast and more lentils. She also points out that this soup is great for freezing, meal prep, or making in large batches.

You can find more of Merle O’Neal’s recipes and videos on her YouTube channel.

Read more: A Gut Doctor’s Survival Guide To Bloating On A Plant-Based Diet

This article was written by Editorial Team on the PBN Website.

New York City (NYC) took the top spot with at least 2,420 vegan, vegetarian, and gluten-free restaurants, which works out to just over 30 per 100,000 people. NYC notably had around 1,500 more vegan-friendly restaurants than Chicago’s 926 and Los Angeles’s 885.

The rest of the top ten were San Francisco, Las Vegas, Houston, San Diego, Seattle, Washington, and Boston, which had between 500 and 815 vegan-friendly restaurants each.

The research was carried out by Betway, a British gambling company, and primarily cross-referenced information from sites like Tripadvisor and World Population Review. The vegan data was analyzed as part of a wider search to find the “coolest” North American city.

Read more: Over 50 NYC Bodegas Add Plant-Based Eggs To Breakfast Sandwiches

New York City’s abundant vegan options

As noted by Betway, NYC is home to a huge number of popular vegan restaurants, including local favorites like Vegan On The Fly, Ras Plant Based, Spring Cafe, Planta Queen, Orchard Grocer, Cadence, the Michelin-starred Eleven Madison Park, and many more.

Research from 2022 found that around 70 percent of the wider US population consumes plant-based foods, in addition to the roughly six percent who follow strict vegan diets. According to a Google data-based map by Newsweek, people from New York search for vegan-related terms more than all other US states, apart from Hawaii and Oregon.

Last year, Happy Cow included NYC on its list of the top 10 most vegan-friendly cities in the world, while WalletHub’s most recent analysis of the top US cities for vegans and vegetarians placed NYC at number 11. In addition to the number of vegan-friendly eateries, WalletHub also analyzed factors such as affordability in restaurants and at grocery stores.

“While vegetarians and vegans are still a relatively small share of the population, businesses are recognizing their impact on their market,” said WalletHub analyst Chip Lupo at the time.

Read more: ‘I Dined At The World’s Only Michelin 3-Star Vegan Restaurant – Here’s What It Was Like’

This article was written by Liam Pritchett on the PBN Website.

The pancakes were originally created by Gigi Grassia (@gigi_goes_vegan), who shows in her viral video that it’s possible to make fluffy pancakes using silken tofu, flour, plant milk, a touch of oil, and baking powder. With around 30 grams of plant-based protein per serving, they’ve become a go-to breakfast option for anyone looking to boost their protein intake without using animal products. Watch Gigi’s original recipe here.

Read more: ‘12 Mistakes New Vegans Make – And How To Combat Them’

Silken tofu is a versatile ingredient commonly used in vegan baking, sauces, and desserts. It blends smoothly, adds creaminess, and offers a mild flavor that easily takes on other ingredients – making it an ideal egg replacer. In pancake batter, it helps create a soft, pillowy texture while increasing protein content.

High-protein breakfasts support energy levels, muscle recovery, and satiety throughout the day. For those following a plant-based diet, finding accessible, whole-food options like these pancakes can help meet daily nutritional needs without relying on supplements.

In her video, O’Neal first tries a modified version of the pancakes, adding protein powder and apple cider vinegar to the batter to boost protein and fluffiness. But the changes don’t go as planned. The batter sticks to the pan, the texture is overly custardy, and the pancakes fall apart. After that failed attempt, she decides to follow the original recipe exactly to see how it performs.

Read more: ‘Why I’m Obsessed With These Protein-Rich Vegan Buddha Bowls’

The high-protein pancakes recipe

Once O’Neal switches to the unmodified version, she immediately notices the difference. The batter is easier to manage, and the pancakes cook without sticking. “These are looking great. They’re not giving me any trouble,” she says.

The final result is a stack of fluffy, golden pancakes with a soft center and clean edges. “They’re gorgeous,” she says, “and I’m blown away by how fluffy they are.” Despite concerns about whether the tofu flavor would come through, O’Neal is pleasantly surprised. “I don’t really taste the tofu at all,” she adds.

She points out that while the texture is a bit gummier than traditional pancakes, the recipe still works well. “That’s nice. Wow. That’s really good,” she says while taste-testing the stack.

The original version contains about 30 grams of protein, but for those wanting an extra boost, O’Neal suggests combining maple syrup with peanut butter as a high-protein topping – a trick she uses often. “Turns out the original recipe works great,” she says. “Basically, if you add protein powder, it disintegrates before your very eyes.”

She finishes the video full of pancakes and impressed by the simplicity and success of Gigi Grassia’s recipe. “If you’re looking for a great vegan pancake recipe, this one is fantastic,” she says. “Very impressed. Shout out to them.”

You can find more of Merle O’Neal’s recipes and videos on her YouTube channel.

Read more: Chia Seeds Could Help Lower Heart Disease Risk, Says Study

This article was written by Editorial Team on the PBN Website.

California-based Eat Just is best known for its plant-based Just Egg products, which are also made using the sustainable and nutrient-dense mung bean. According to the brand, its new vegan powder contains 30g of protein per serving, said to be the highest of any comparable product on the market.

“We spent years trying to find a clean, single ingredient protein that could make it a little easier to eat better,” said Joshua Tetrick, CEO and Co-founder of Eat Just. “We’re so excited to see what folks make with it.”

In addition to the original, single-ingredient version, Just One is also available in three additional flavors: Maple + Banana, Chocolate + Peanut Butter, and Vanilla + Chai. The flavored varieties contain 17g of protein per serving and include additional ingredients such as cashews, premium cocoa, and chai spices. All are complete sources of protein.

Read more: Just Egg Is Coming To The UK And EU

US demand for vegan protein powder

Along with its high protein content and minimal ingredients, Just One is notable for its versatility. According to Eat Just, the company’s proprietary technology means that the protein powder gels, emulsifies, leavens, and binds, without adding density or grittiness.

“My chefs and I have fooled around with Just One in our kitchens for the last six months. We’re in love,” said Andrew Zimmern, a chef, restaurateur, and TV personality. “From pumpkin bread to mushroom meatballs and silky smoothies, this single ingredient can do it all. It’s best in class.”

Eat Just noted that approximately 85 percent of Americans would like to consume more protein in 2025, while 81 percent say it is important to them to purchase clean-label foods. In March, a survey found that 87 percent of Americans incorrectly believe animal products are an important source of protein, despite vegan protein being at least “as effective.”

Read more: Study Finds No Difference In Muscle Fiber Protein Synthesis Between Vegan And Omnivore Diets

This article was written by Liam Pritchett on the PBN Website.