November+December 2018 (#116) $9.99

Happy vegan holidays!. Welcome to our annual Holiday Issue, where you won't want to miss our exclusive vegan gift guide, the winners of the VegNews Veggie Awards, our interview with the vegan prince of Saudi Arabia, London's hottest new plant-based restaurant, a white chocolate taste test, and the perfect vegan cheese board. Not yet a subscriber? What are you waiting for! Subscribe here so you don’t miss a single issue.

More of What’s Inside:
• An Exclusive Interview with Prince Khaled bin Alwaleed
• The Highly Anticipated 2018 VegNews Veggie Awards
• An In-Depth Expose On Our Obsession With Chicken
• Editor-Approved Vegan Gift Guide
• The Ultimate Vegan Holiday Cookbook
• Vegan Honey Lemon Cider
• Smoky Tea-Infused Rum Cocktail
• Artichoke Cream Cheese Dip
• Garlicky Thyme Tapenade
• Buttery Soft Dinner Rolls
• Fig & Herb Rolls
• Everything Sesame Clover Rolls
• Spiced Pumpkin Maple Knots
• Seitan Lamb Chops with Zesty Mint Drizzle
• Holiday Chickpea Sliders with Rosemary Gravy
• Best-Ever Mashed Potatoes
• Garlicky Parmesan Drizzle
• Pomegranate Molasses Butter

• Indian-Spiced Butter
• White Wine-Braised Fennel 
• Cranberry Chocolate Orange Fudge
• Candy Cane Peppermint Vanilla Cake
• Editor Taste Test: Next-Level White Chocolate Treats
• London's Vegan Fried Chicken Shop
• 10 Things to Do in Pittsburgh
• Winter Escape to the Mayan Riviera
• VegAdvice with Marla Rose
• VegHealth with Julieanna Hever
• VegDating: Breakups Suck
• Today's Hottest Vegan Products + Cookbooks
• 10 Things Emily Deschanel Loves About Christmas
• How to Make a Vegan Cheeseboard


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November+December 2018 (#116)
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