This salad is full of flavor and texture. It combines black-eyed beans with herbs like parsley and dill, plus chopped spring onions, bell pepper, and pickled cucumbers. The dressing brings it all together with olive oil, lemon juice, pomegranate molasses, and sumac. The result is tangy, bright, and well-balanced.

It’s perfect as a lunch with crusty bread or as a side dish for dinner. You can make it ahead of time, and the flavors only improve as it sits. This is an ideal recipe for warmer weather or for when you want something light but filling.

Whether you’re meal prepping or hosting friends, this plant-based salad delivers on both nutrition and flavor. It’s a great way to explore Mediterranean and Middle Eastern influences in vegan cooking.

Read more: High-Protein Sweet Potato Salad Jar With Tofu ‘Cheese’

A protein-packed summer lunch

This black-eyed bean salad is simple and nutritious with lots of fiber and plant protein.

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Servings4

Ingredients

• 320 g dried black-eyed beans or 2 x 570g jars, or 3 x 400g cans (see Note, below)
• 3½ tbsp salt
• 80 g parsley
• 25 g dill
• 8 spring onions
• 1 large red bell pepper about 200g
• 80 g pickled cucumbers or cornichons
• 90 ml extra virgin olive oil
• 2 tbsp lemon juice
• 2 tbsp pomegranate molasses
• 1 tbsp sumac

Instructions

• Soak the dried beans with 1½ tablespoons of salt in about 1.5 liters (6¼ cups) of water overnight.
• The next day, drain the beans and put them in a large pan (for which you have a lid) adding 2 liters (8½ cups) of water. Bring to a boil, then simmer partially covered for 1 hour or until tender. Add 1½ tablespoons of the salt, simmer for 10 minutes, then drain and set aside to cool for at least 30 minutes. Alternatively, cook with 1 tablespoon of salt and 1 liter (4⅓ cups) of water for about 8 minutes in a pressure cooker.
• Meanwhile, prepare the herbs and vegetables; trim the lower stems from the parsley and dill and finely chop the rest; finely chop the spring onions; dice the pepper and pickled cucumbers. Put them along with the remaining ingredients, including ½ tablespoon of salt, in a large bowl. When the beans have cooled to room temperature, tip them into the bowl and use your hands to toss everything well before serving.

If using jarred or canned beans, simply add them at the final stage of the recipe.

Excerpted from Naturally Vegan: Delicious Recipes From Around the World That Just Happen to Be Plant-Based by Julius Fiedler, published 15 May 2025. Julius shares more on Instagram @hermann, TikTok @bakinghermann, and YouTube @BakingHermann.

Read more: Chickpea And Veggie Pita Pockets

This article was written by Julius Fiedler on the PBN Website.

These spiced waffles are a great choice for a slow weekend morning with friends or family. You can serve them straight from the waffle iron or keep them warm in the oven while you prep a big batch. The texture is soft with a crisp edge – ideal for piling on your favorite toppings.

Add fresh fruit, vegan whipped cream, and maple syrup for a classic combo. Or try nut butters, vegan yogurt, or spiced compotes if you want to change things up. However you top them, these waffles make a fun and tasty plant-based breakfast that feels special without much effort.

Read more: High-Protein Vegan Chocolate Smoothie Bowl

A delicious weekend breakfast

These easy spiced waffles are perfect for weekend breakfasts with family.

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Servings4

Ingredients

• 2 tbsp (20 g) flax seeds
• 6 tbsp (90 ml) water
• 2 cups (240 g) whole-wheat flour
• 1 tbsp (14 g) baking powder
• Heavy pinch salt
• 2 tbsp (28 g) brown sugar
• ½ tsp turmeric
• Sprinkle black pepper
• 2 tsp (6 g) cinnamon
• ⅓ cup (80 g) applesauce
• 2 cups (480 ml) vegan milk
• 1 tbsp (15 ml) vanilla
• Fresh fruit for serving
• Whipped cream for serving
• Maple syrup for serving

Instructions

• In a small bowl, mix the flax seeds and water and let the mixture sit for 5 minutes.
• To a medium bowl, add the flour, baking powder, salt, brown sugar, turmeric, black pepper and cinnamon and give it a good mix until well combined.
• In another medium bowl, mix the applesauce, vegan milk, vanilla and flax seed mixture until well combined. Slowly add the dry ingredients to the wet ingredients about 1 cup (240 ml) at a time and gently mix until well combined.
• Preheat a waffle iron and if it is not non-stick, coat it with some oil to keep the waffle mix from sticking.
• Pour 3⁄4 to 1 cup (180–240 ml) of the waffle mix into the waffle iron and cook until heated through, 8 to 10 minutes (or when your waffle machine alerts you that the waffle is ready). Enjoy with fruit, whipped cream and maple syrup.

Reprinted with permission from Blk + Vegan by Emani Corcran. Page Street Publishing Co. 2023. Photo credit: Monika Normand.

Read more: Vegan Oatmeal Cookie Granola

This article was written by Emani Corcran on the PBN Website.

Sixty-five percent said they would be willing to try a plant-based diet if shown evidence of the health benefits. Despite this significant interest, the survey also found that just one out of five primary care practitioners choose to discuss plant-based diets with their patients.

The Physicians Committee for Responsible Medicine (PCRM) and Morning Consult carried out the research, which surveyed 2,203 US adults from April 15 to April 16, 2025. Just one percent of US adults are currently vegan.

“What’s missing […] is support and guidance from health care professionals,” said Xavier Toledo, a PCRM-affiliated registered dietitian. “This represents a huge missed opportunity to turn interest into action – and to reduce the risk of chronic diseases that affect millions.”

Read more: Want To Live To 100? Here’s What The Blue Zones Are Doing Right

Plant-based diets, preventative medicine, and healthcare

The new survey follows several recent studies on the potential of plant-based diets to reduce chronic disease risk, promote health, and save money for healthcare providers.

A study by Dr Shireem Kassam and Dr Laura Jane Smith of Plant Based Health Professionals UK highlighted the potential of plant-based diets to tackle the “intertwined crises” of health, inequality, and climate change. However, they also noted that nutrition education in healthcare is falling short when it comes to plant-based foods and lifestyles.

In November, another study found that three-quarters of UK dieticians incorrectly believe that plant-based proteins are incomplete. In the US, PCRM offers plant-based dietary information to medical and nursing students who wish to learn about meat-free health and nutrition.

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.

The actor and activist said that she went vegetarian at the age of nine because she was “very attached to animals,” and added that the environmental impact of factory farming became more of a priority as she got older. Portman first adopted a vegan diet around 2011.

“I think it’s basic empathy that I understood as a child, and understanding […] animals as like myself,” said Portman. She highlighted the role of anthropomorphized characters in cartoons in evoking empathy for animals, an idea that some research papers echo.

She also noted how animal rights and welfare intersect with “so many” other issues, including feminism, labor struggles, and migrant’s rights, including through the industry’s treatment of workers, animals, and specifically in its violent treatment of “female bodies.”

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Portman made the comments while appearing during the closing ceremony of Change NOW’s 2025 conference in conversation with CEO and founder Santiago Lefebvre. The event was a three-day “summit” focused on networking and the discussion of sustainability, resources, and “inclusion.” Other attendees included Sea Shepherd founder Paul Watson and Earthshot Prize CEO Hannah Jones, along with other activists and prominent figures.

Read more: ‘I Tried Natalie Portman’s Favorite Vegan Weekday Dish’

‘Every time you eat, you’re thinking about your commitment’

In April, a new study by two of the UK’s leading plant-based healthcare professionals – PBHP’s Dr Shireen Kassam and Dr Laura Jane Smith – highlighted how promoting meat-free diets could help tackle the “intertwined crises” of poor health, food shortages, climate change, biodiversity loss and social injustice, all of which are driven by human activities.

“It’s so connected to so many other issues that it has become a very big part of my life,” Portman told Lefebvre. “And also is a way, I think, you can express your commitment three times a day. […]. Every time you eat, you’re thinking about your commitment to the environment, to nature, to animals, to your values.”

Read more: Is Natalie Portman Vegan? Everything She’s Said About The Movement

This article was written by Liam Pritchett 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.

In a recent video, he revealed a long-kept family favorite: a vegan take on rasta pasta. This colorful dish is infused with Jamaican-inspired spice blends, offering a hearty, meat-free meal packed with plant-powered flavor. Through the video, Bernard not only walks viewers through the method but also explains his ingredient choices and offers tips to elevate the dish nutritionally.

Rasta pasta ingredients

Bell peppers are a key ingredient in rasta pasta. They bring vibrant color, crunch, and a natural sweetness. They’re packed with vitamin C, antioxidants, and fiber, making them a great addition to pasta dishes.

Bernard carefully demonstrates how he slices the peppers for maximum ease and flavor impact, using red, orange, and green varieties to showcase both their taste and aesthetic appeal. Their inclusion brings a fresh and energizing contrast to the warm spices of the dish.

Garlic and onion are also used, and Bernard offers a step-by-step on mincing garlic for maximum flavor release. He also shows you how to minimize your chances of crying when cutting an onion.

Read more: ‘6 Plant-Based Meals I Cook for My Family’

Coconut milk for creaminess

Coconut milk provides creaminess and richness, meaning there’s absolutely no need for dairy in this recipe. Bernard prefers a thicker coconut milk for this dish and notes how it balances the heat of the spices while giving the sauce its signature velvety texture.

The dish isn’t complete without Bernard’s homemade jerk seasoning – which includes nineteen spices. “What makes this pasta dish so unique with flavor is that your entire cabinet is going to take a crack at seasoning it” he says. Another key ingredient is scotch bonnet chili, which adds a spicy kick to the pasta.

Whether you’re new to plant-based eating or a seasoned vegan, this hidden gem from Bernard’s kitchen might just become your new favorite.

Read more: Kid-Approved Vegan Packed Lunches (That Adults Will Love Too!)

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

In her video “What They Don’t Tell You About Going Vegan,” Nisha Vora offers a revealing look at these lesser-known transformations, sharing some of the most important things she wishes she’d known when she made the switch.

Vora, who runs the Rainbow Plant Life YouTube channel, is a Harvard grad and a former corporate lawyer-turned-content creator. She uses her platform to teach people how to cook healthy vegan meals while sharing practical advice for navigating a vegan lifestyle.

This video is an excellent guide for anyone considering veganism or looking to better understand the transition. Watch the video below for all of Vora’s learnings.

People will ask a lot of questions

Vora notes that something that will surprise you when you first go vegan is the reactions you’ll get from people.

“I was not prepared for the amount and frequency of questions I got,” Vora says. From inquiries about protein and assumptions that she’d be eating only salads, to philosophical debates about food ethics, she quickly learned that curiosity – often mixed with skepticism – was inevitable. Developing “stock answers” helped her respond calmly and confidently without draining herself emotionally.

Read more: Peanut Butter Noodles: A Weeknight Favorite

You’ll grow a thicker skin

Jokes at the expense of vegans are more common than she expected. “Just because you’ve given up eating animals and animal products, you don’t have to lose your sense of humor,” she says.

But there’s a line. When jokes become offensive, especially around animal suffering, Vora doesn’t let them slide. Instead, she advocates for balancing assertiveness with grace.

That said, she also appreciates a good-natured joke. When people say vegans can’t stop talking about being vegan, she laughs and admits: “It’s funny and it’s true. Look at me, I’m vegan and that’s literally all I talk about on this channel.”

Planning becomes second nature

“Since going vegan, I’ve been surprised by how much of a planner I’ve become,” Vora notes. Whether checking restaurant menus ahead of time, calling hosts about parties, or packing snacks for flights, Vora has learned that a little preparation goes a long way. Apps, freezer meals, and homemade snacks help her stay on track. Vora’s go-to travel snacks include trail mix, bananas and nut butter packs, her breakfast cookies, and roasted chickpeas.

The eating gets even better

Vora assumed a vegan diet would be boring, but she was ready to do it for the animals and the planet. Instead, it opened up an entirely new world of flavors. “Without the mentality of ‘I have to have a piece of meat on my plate,’ and then build everything around it, I found that I had so much more flexibility and creativity,” she says. From cauliflower tacos to creamy lentil pastas, her meals became more inventive, and more enjoyable.

Comfort foods are still on the table

Being vegan doesn’t mean abandoning beloved dishes. For example, around Thanksgiving, Vora still enjoys mashed potatoes, cornbread, and mac and cheese. On date-night she still makes mushroom risotto, and when summer rolls around, it’s time for her incredible peach cobbler, just with plant-based swaps. Her comfort food recipes remain a favorite among her audience, proving that ethical eating can still be indulgent.

You can find more plant-based lifestyle tips and recipes on the Rainbow Plant Life YouTube channel.

Read more: Budget-Friendly Vegan Meal Prep Ideas – Under $10 Per Day

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

Javant is celebrated for his creative approach to plant-based cooking, focusing on simple, minimally processed ingredients that deliver maximum flavor. His recipes are designed to be accessible, making healthy eating enjoyable for everyone. In this particular video, he highlights three staple vegan ingredients – oyster mushrooms, young jackfruit, and his homemade cashew-based HV mayo – that serve as the foundation for these delicious salads.

Read more: ‘I Tried Making Vegan Chicken from Scratch – Here’s What Happened’

Oyster mushrooms: a meaty plant-based alternative

Oyster mushrooms are a popular choice in vegan cooking due to their tender texture and ability to absorb flavors well. They provide a satisfying, meaty bite that makes them an excellent substitute for chicken in salads.

In the video, Javant uses a pressing technique with a cast iron pan to cook the mushrooms, enhancing their texture and flavor. He seasons them with a blend of spices and coconut aminos, creating a savory base for the first version of the no-chicken salad.

Read more: 10 Vegan Broccoli Recipes

Young jackfruit: the shredded sensation

Javant uses jackfruit to make his second vegan chicken salad. Young jackfruit is known for its fibrous texture, which closely resembles shredded chicken, making it a favorite in vegan cuisine.

Many people avoid jackfruit because of its natural bitterness and high sodium content when canned. Javant tackles both of these issues head-on by thoroughly soaking the fruit beforehand – something he strongly recommends for optimal taste and health.

Once prepped, the jackfruit is cooked with spices and coconut aminos, then mixed with HV Chipotle mayo to create a smoky, flavor-packed version of vegan chicken salad.

HV mayo: the creamy connector

No chicken salad is complete without a creamy dressing, and Javant’s HV mayo serves as the perfect binder for his creations. Made primarily with cashews, this oil-free alternative provides a rich and smooth texture while delivering a wealth of nutrients.

Because it’s made from whole foods, HV mayo avoids processed oils and additives while still offering creaminess and depth of flavor. Javant’s HV mayo comes in various flavors, including a chipotle version that adds a smoky kick to dishes.

Through his innovative use of oyster mushrooms, young jackfruit, and cashew-based mayo, Javant demonstrates that it’s entirely possible to enjoy the comforting flavors of chicken salad without compromising on health or ethics. His approach serves as an inspiration for those looking to explore plant-based cooking, proving that with the right ingredients and techniques, vegan dishes can be both nourishing and indulgent.

For more of Javant’s creative recipes and cooking tips, visit the HealthyVeganEating YouTube channel.

Read more: Cozy Up With This Vegan Chicken And Dumplings Recipe

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

The lentils bring fiber and protein to the meal, while the potatoes offer comfort and energy. Together, they create a balanced plate that’s nourishing without being heavy. This recipe uses simple ingredients like carrots, parsnips, and fine beans, all simmered with tomatoes, smoked paprika, and tamari for a deep, savory taste.

You can make it ahead of time and reheat it during the week, so it’s also great for meal prep. It keeps well and tastes just as good the next day. The recipe feeds four to six people, so it works well for gatherings or batch cooking.

Top it with fresh thyme or even a spoonful of vegan pesto before baking for extra flavor. However you serve it, this vegan shepherd’s pie is comfort food done right – wholesome, easy, and full of plant-based goodness.

Read more: Caramelized Shallot And Wild Mushroom Pizza

A wholesome vegan dinner

This popular dinner is easy to make and customize with your favorite vegan cheese.

No ratings yet

Servings6

Ingredients

Lentil and vegetable filling

• 2 onions
• 3 cloves of garlic
• 1 carrot
• 1 parsnip
• 10 fine beans
• 2 × 400g tins of lentils
• 1 tbsp oil
• 2× 400g tins of chopped tomatoes
• 1 tsp smoked paprika
• 2 bay leaves
• 1 tbsp maple syrup
• 2 tbsp tamari or soy sauce

Mashed potato topping

• 1½ kg potatoes
• 100 ml oat milk
• 3 tbsp olive oil
• Salt and ground black pepper

Garnish

• Few sprigs of fresh thyme

Instructions

• Prep the veg: Preheat the oven to 200°C fan/425°F/gas 7. Peel the onions and garlic and finely dice. Chop the carrot, parsnip and fine beans into bite-sized pieces. Drain and rinse the lentils. Cut the potatoes into even, bite-sized pieces for even boiling, leaving the skins on.
• Cook the potatoes: Fill a large saucepan with boiling water. Add the chopped potatoes and 1 tablespoon of salt. Bring to a boil, then reduce to a simmer, and cook for 20 minutes or until soft. Drain and set aside.
• Sauté the aromatics and veg: Heat a large saucepan over a medium heat, add 1 tablespoon of oil, and sauté the onions for 5–6 minutes, until lightly browned. Add the garlic, chopped vegetables and lentils with a pinch of salt. Cover and sweat for 5 minutes, stirring occasionally. If necessary, add 2 tablespoons of water to prevent sticking.
• Make the lentil-vegetable filling: Stir in the chopped tomatoes, 1 teaspoon of salt, . teaspoon of black pepper, the smoked paprika, bay leaves, maple syrup and tamari or soy sauce. Mix well, bring to a boil, then reduce the heat to medium, and simmer for 5–6 minutes. Remove from the heat and adjust the seasoning to taste.
• Mash the potatoes: To the boiled and drained potatoes, add the oat milk, 3 tablespoons of olive oil, 1 teaspoon of salt, and . teaspoon of black pepper. Mash until smooth and adjust the seasoning to taste.
• Assemble the pie: In a casserole dish, add all the lentil filling, ⅔ of the way up the dish, then top with the mashed potato, spreading evenly.
• Texture the topping: Use a fork to create ridges on the mashed potato topping for a crispy finish.
• Bake: Bake in the preheated oven for 15 minutes, or until the potato topping is golden.
• Garnish and serve: Remove the thyme leaves from their stalks and sprinkle over the cooked pie. Serve hot with your favorite salads.

TIP: Top the potato with 100g of your favourite pesto before baking to take it to the next level!

The Happy Pear 20: Learnings and recipes from the first 20 years, is on sale now, priced £23.99. Published by Gill Books.

Read more: High-Protein ‘Pizza Night’ Salad

This article was written by David and Stephen Flynn on the PBN Website.

Monbiot is a journalist, author, and environmental activist, and writes a regular column for the Guardian. In an op-ed titled “New reports tell us cattle and sheep farming can be sustainable – don’t believe them, it’s all bull,” he debunks two recent pro-meat “studies.” Both have links to the industry and were published separately within a week of one another.

The first study focuses on so-called “regenerative grazing.” It was commissioned by Oxfordshire’s FAI Farms and funded by McDonald’s, and claims that the farm is “beyond net-zero.” However, Monbiot notes that the work is “without a single usable data point,” due to miscalculated carbon sequestration, inconsistent samples, and other “unquantifiable” variables not taken into account by the report or mentioned in its summary.

A second study, documenting what it calls “regenerative mixed farming,” was published by the Sustainable Food Trust (SFT). It suggests that cows and sheep be grazed on temporary meadows on which rotating crops are grown for two years out of every 10. Instead of pork and poultry – the two most widely consumed meats – it says that people should eat beef, lamb, and dairy.

According to Monbiot, an industry-wide rollout of SFT’s proposed “regenerative” methods would require either extensive food importation or a prescriptive national diet, along with permanently higher food prices and an immediate 50 percent reduction in food waste. Patrick Holden, the founder of SFT and farming advisor to King Charles, is notably a dairy farmer.

Read more: Factory Farms Cost UK Taxpayers Over 1.2 Billion Pounds Per Year, Says New Report

New reports amount to ‘industry lobbying’

Monbiot’s analysis comes shortly after DeSmog confirmed that a meat industry-backed PR firm was behind the extensive backlash received by 2019’s landmark EAT-Lancet Report.

In March, a report by The Animal Law Foundation found that British consumers are “systematically misled” about meat, dairy, eggs, and animal products in the food system. Changing Markets Foundation reported that 22 big meat and dairy companies are using tobacco industry-style “delay, distract, and derail” tactics to mislead shoppers.

Monbiot noted that beef and lamb are the most resource-intensive and “climate-damaging” foods of all, despite what the two new reports suggest. Farming cows and sheep causes pollution and prevents the return of carbon-storing, environmentally valuable ecosystems. 

“If such claims arose from any other sector, we would recognise them for what they are: industry lobbying,” wrote Monbiot. “But because their bucolic imagery chimes with deep cultural themes, enthusiasm for such non-solutions extends all the way from McDonald’s to King Charles. The phenomenally complex challenge of feeding the world without devouring the planet will not be met through wishful thinking and romantic simplicities.”

Read more: ‘It’s Pseudoscience’: George Monbiot Blasts Regenerative Grazing In Heated Debate

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.

Making pizza at home is fun, and it’s perfect for sharing. Whether you’re cooking for yourself, family, or friends, this one feels special. The crust bakes up crisp, thanks to a hot pan or pizza stone, and you can top it with almond ricotta and fresh arugula for a bright, peppery finish.

This recipe uses store-bought dough for ease, but homemade works just as well. It’s a great way to experiment with toppings and get comfortable in the kitchen. The shallots and mushrooms take a little time, but the payoff is big. Serve it hot and fresh from the oven for dinner or slice it up for a relaxed weekend lunch. Either way, it’s a solid plant-based option when you want something warm, flavorful, and a little bit elevated.

Read more: Tofu And Apple Skewers

Make your own mushroom pizza

Try this savory-sweet pizza with vegan mozzarella, Medjool dates, arugula, and mushrooms. It's great for yourself or sharing with a side salad.

5 from 1 vote

Servings1 large pizza

Ingredients

• 2 tbsp (30 ml) olive oil plus more as needed
• 5 large shallots sliced
• Kosher salt
• 1 tbsp (15 ml) balsamic vinegar
• ¼ cup 55 g pitted Medjool dates chopped
• 2 cloves garlic thinly sliced
• 1 tbsp (3 g) fresh thyme
• 8 oz (225 g) mixed wild mushrooms roughly torn
• All-purpose flour for dusting
• 8 oz (225 g) prepared pizza dough
• 1 cup (112 g) non dairy mozzarella cheese shreds
• Almond ricotta for serving
• Arugula for serving

Instructions

• Preheat the oven to 450°F (230°C) and place a sheet pan on the middle rack.
• Heat the olive oil in a skillet over medium heat. When shimmering, add the shallots and a pinch of salt and cook, stirring occasionally, for 10 to 12 minutes, or until golden brown.
• Deglaze the pan with the balsamic vinegar, then add the dates, garlic and thyme. Continue to cook the shallots for another 5 to 7 minutes, or until deeply caramelized. If the shallots seem a little dry, add a splash of water until they break down into a jammy consistency.
• Transfer the shallot mixture to a plate and set aside. Add another drizzle of olive oil to the pan and cook the mushrooms until they are browned and release their moisture—about 4 minutes.
• Lightly flour your work surface and roll out the pizza dough to about ½ inch (1.3 cm) thick. Transfer the dough to a sheet of parchment paper and top with a layer of caramelized shallots, followed by the non dairy cheese and sautéed mushrooms.
• With oven mitts, remove the sheet pan from the oven and carefully transfer the parchment paper with the pizza on top to the pan. Bake for 12 to 15 minutes, or until golden brown and no longer doughy in the center. Serve immediately with dollops of vegan ricotta and arugula.

Tip:

Preheating the sheet pan in the oven yields an extra crispy crust and helps the center of the pizza cook through. If you happen to have a pizza stone, feel free to use that instead.

Reprinted with permission from Fantastic Vegan Recipes for the Teen Cook by Elaine Skiadas. Page Street Publishing Co. 2023. Photo credit: Elaine Skiadas.

Read more: Tomato And Coconut Chickpea Curry

This article was written by Elaine Skiadas on the PBN Website.

According to an Instagram post by Vegan Food UK, the long-awaited vegan version of Nutella’s chocolate-hazelnut spread was seen in an unspecified supermarket. The page added that Sainsbury’s “will soon be the place that stocks it” with an RRP of £4 per jar.

“It’s not officially launched yet,” wrote Vegan Food UK. “But it has already been spotted!”

One commenter noted that they have seen the vegan Nutella available from “in quite a few” UK service settings already, including Purezza. However, this is the first time Nutella Plant Based has been available to consumers directly in a supermarket or retail setting.

No further details about the UK launch of vegan Nutella are available yet. Plant Based News (PBN) contacted Ferrero, Nutella’s parent company, for more information.

Read more: When Does Vegan Nutella Come to the UK and USA?

Nutella Plant Based offers ‘delicious new choice’ for customers

Last year, Ferrero confirmed to PBN that its vegan-friendly Nutella would be released in autumn of 2024. The plant-based spread is now available in select European countries, including France, Belgium, Germany, and Italy, all locations with a high demand for Nutella and a growing number of people who are cutting back on animal products.

Classic Nutella combines sweetened cocoa and hazelnuts with skimmed milk powder and palm oil. Instead of dairy, Nutella Plant Based combines chickpeas and rice syrup with the cocoa, sugar, and hazelnuts. According to early reviews, it tastes almost identical.

“At Ferrero, we are always scouting and exploring new categories and emerging food trends,” said a brand spokesperson at the time. “This further addition to the Nutella family will deliver the same unmistakable experience [by] replacing milk with vegetal ingredients, offering a delicious new choice able to welcome even more people into the brand.”

Read more: Is Nutella Vegan? The Best Dairy-Free Alternatives

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

Foster isn’t trying to win Pinterest with these lunchboxes. In fact, she opens the video by explaining that she has three kids, a limited morning window, and like most of us, zero desire to prep lunch the night before. “I only have about five minutes to get it finished and then get us out the door,” she says.

The video features 11 plant-based lunches that are built around variety, protein, and most importantly, foods her child actually eats. Peanut butter, tofu, vegan deli slices, and fortified plant milks all play a role in helping her vegan kid get the calories and nutrients they need. Foster even runs each meal through Cronometer to check for protein content, which often exceeds the daily recommended amount for her child’s age group.

Read more: Peanut Butter Noodles: A Weeknight Favorite

Kid-friendly packed lunches

Her child’s school has no restrictions on common allergens like peanuts or tree nuts, which gives her greater flexibility in what she packs. But she also includes plenty of creative, kid-friendly lunch ideas suitable for schools that ban different food allergens.

Here’s a breakdown of some of her favorite lunches, why her kid likes them, and how they contribute to a balanced vegan diet. You can find her full line-up of lunches in the below video.

Peanut butter sandwich with carrot sticks, hummus, and blueberries

Foster likes this one for its ease, balance, and the fact that it does not include anything unhealthy. “You’ve got vitamin A from the carrots… antioxidants from the blueberries… we have lots of healthy carbs, we have lots of healthy fat from the peanut butter, from the hummus as well.”

It’s basic, fast, and a regular in the rotation.

Deli slice sandwich with vegan cheese, cantaloupe, and Smokehouse almonds

One of her kid’s favorites: a sandwich with vegan mayo, dairy-free cheese, and deli slices. Paired with cantaloupe and smokehouse almonds, it checks the flavor and nutrient boxes.

Foster highlights the cantaloupe for its vitamin C, which helps with iron absorption.

Baked tofu, cinnamon and apple wrap, pretzels, fruitlet gummies, and cantaloupe

A creative spin with a wrap that combines peanut butter, cinnamon, and apple slices. It was such a hit, Foster made it again the next day. This one also features baked tofu, pretzels, fruit gummies, and of course, cantaloupe. Foster says she’s made the tofu for years and her kid now loves it.

“They ate all of this during lunch,” she says – which, let’s be honest, is a win in any parent’s book.

Homemade pizza with strawberries and a Larabar

A slice of Sunday’s leftover homemade pizza made with a pizza stone and mostly whole wheat dough, vegan pizza cheese, tomato basil sauce, and plant-based crumbles. “The red sauce is just the Trader Joe’s… marinara,” she explains.

Rounded out with strawberries, a Larabar, and a marshmallow. Easy and delicious!

Cheesy slices sandwich with strawberries and a marshmallow

Another sandwich lunch, this time with vegan cheese, deli slices, mayo, and whole wheat bread, served with strawberries and a marshmallow treat. Quick and reliable.

Garlic deli sandwich with carrot sticks and a homemade granola bar

This sandwich features vegan mayo and deli slices on whole wheat sprinkled with garlic grown in the backyard (yes, really). “I swear, that’s still my top tip for getting kids to eat vegetables is to just grow stuff. They will be so excited to go out and pick it and eat it,” says Foster.

Served with carrot sticks and peanut butter, her kid’s preferred veggie dip, and a dense, homemade granola bar made with multiple nuts and toasted oats.

Foster calls the bar “the perfect level of sweetness,” noting that one little rectangle is very dense and packs lots of calories.

But what about the protein?

Foster tackles the age-old vegan question head-on. She entered all the lunches into Cronometer, revealing that most hover around or exceed 15 grams of protein, which is more than enough for a school-aged child’s lunch.

“Even with a kid being vegan, possibly needing a bit more protein due to bioavailability issues… if your kid is eating a variety of food – not just fruit, veggies, and rice – it’s pretty much impossible for them to not get plenty of protein,” she says.

Foster recommends ensuring vegan kids get B12 (through supplements), iodine (via a multivitamin), and vitamin A (from carrots and sweet potatoes). She also encourages parents to lean on fortified plant milks for calcium and keep iron and omega-3s in mind.

You should always consult your doctor if you have questions about your child’s diet.

For those curious about the lunchbox itself, she uses a leakproof bento-style box, which she hand washes and has found durable and ideal for early elementary-aged kids.

And as for what really matters? “This is all stuff that my kid likes – or at least doesn’t hate,” she says. That’s the goal.

You can find more plant-based tips and recipes on the Unnatural Vegan YouTube channel.

Read more: Budget-Friendly Vegan Meal Prep Ideas – Under $10 Per Day

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

Tofu pairs beautifully with apples, red onions, and red pepper, all brought to life with a punchy marinade made from tamari, miso paste, maple syrup, lemon juice, and a touch of sesame oil. It’s the kind of umami-rich glaze that caramelizes just right over the grill.

Whether you’re hosting a backyard BBQ or packing for a picnic, these skewers are a simple yet crowd-pleasing option that prove plant-based food can be full of flavor. Serve them hot off the grill or chill them for a refreshing side dish.

Read more: 11 Savory Vegan Peanut Butter Recipes

A vegan BBQ dish to remember

This tasty, protein-packed dish is sure to be a crowd-pleaser at your summer BBQ

5 from 1 vote

Servings3

Ingredients

• 1 block of tofu
• 1 Jazz apple
• 2 red onions cut into small quarters
• 1 red pepper – deseeded and cut into pieces

For the marinade:

• 1 tbsp tamari sauce
• 1 tsp miso paste
• 1 tsp maple syrup
• The juice of 1/2 lemon
• 1/2 tbsp sesame seed oil

Instructions

• Mix all the marinade ingredients into a small bowl. Cut the tofu into cubes, place into a large bowl and pour over the marinade. Cover it with a plate and let it marinate for 2-3 hours or even better overnight if you can.
• Assemble the skewers by alternating the vegetables and apple with tofu. You should have some marinade left at the bottom of the bowl.
• Brush it all over the skewers, making sure all the veggies are coated.
• Cook the skewers on the BBQ for about 5-6 minutes each side or until the veggies are cooked.

Read more: Grilled Peaches With Raspberry Glaze And Coconut Cream

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