Happy holidays!
publisher’s note
14 VegNews HOLIDAYS 2019
THERE ARE FEW EXPERIENCES
more classic Americana than being on
a family road trip and eating at a fast-
food joint. Some of us might remember
those long car rides when we stopped
at the big, bright drive-thru off the
side of the highway for a quick meal
most likely starring burgers and
milkshakes as the main attraction.
The culmination of the excitement
of not having to eat our green beans
combined with the giddiness of having
dinner in a moving car overrode
the stark reality that what we were
funnelling into our little bodies was
total garbage, otherwise known as
cheap meat.
But how things have changed. As
impossible as it is to believe, vegans can
now have our burgers (and tacos, and
subs) and eat them, too—even on those
long road trips where the only food in
sight are at those neon-colored, fast-food pit stops. In a truly jaw-dropping turn of events—
especially for long-time vegans who remember when vegan meat had to be rehydrated
and a soy latte was only achieved when sprinkling powder in your coffee—Burger King
now offers an Impossible Whopper (make it vegan by omitting the mayo), bringing a
whole new layer of possibilities to stateside travel. This plant-based uprising comes on the
heels of similarly iconic fast-food eateries understanding the value of providing meat-free
options: Carl’s Jr., where a Beyond Famous Star (hold the cheese and mayo) made with
Beyond Meat is thick and luscious (flip to p.26 for a deep-dive analysis into how Beyond
has skyrocketed to stock market success); Del Taco, where the Beyond Avocado Tacos come
vegan as-is; and even sandwich giant Subway, which is rolling out the Beyond Meatball
Marinara sub (it’s being test-marketed in five US cities, but we have our fingers crossed
for a national rollout soon). If you need air-tight proof that plant-based food has finally
entered the mainstream, this is it.
As the busy holiday season inches its way closer, this brand of convenience might
be called for. But when you’re done with your Beyond tacos, it’ll be high-time for
dessert, and our stunning Holiday Issue has you covered. Flip to p.54 for celebrity chef
Chloe Coscarelli’s much-anticipated collection of sweet recipes, where her Spiced
Cranberry Tiramisu, Iced Gingerbread Doughnuts, and Peppermint Fudge will have
your holiday party guests begging for more. And don’t miss The VegNews A-to-Z
Survival Guide to the Holidays (p.30), caramel taste test (p.70), and expert advice on
managing stress this time of year (p.80) to ensure you’re armed with everything you
need for an amazing holiday season.
From all of us at VegNews, thank you for making 2019 the best vegan year yet, and for
being such an integral part of why plant-based eating is being embraced around the world.
Colleen Holland
Publisher + Co-FounderFast Food Frenzy
Pumpkin Spice
Latte Cake (p.56)
Thick, espresso-infused frosting
covers this perfectly spiced cake
for a dreamy, holiday dessert.
Wild Mushroom
Chicken Stew (p.62)
Homemade pumpkin-sage
dumplings dropped into the most
delicious stew I’ve ever had?
Seconds, please!
Butternut Squash
Patties (p.64)
Delicious and party-ready,
these patties get glammed up with
pomegranate seeds and pistachios.
Jackfruit Pozole
(p.66)
The addition of jackfruit to
this traditional Mexican soup will
keep me craving a steamy bowl
all winter long.
Grasshopper-tini
(p.68)
No holiday soirée is complete
without fabulous cocktails,
and this creamy, chocolate-mint
martini delivers.LET'S COOK!
While all recipes in our
Holiday Issue are five-star, here
are the ones I am especially
excited to whip up for friends
and family this holiday season.Jackfruit Pozole
Verde, p.