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The Holiday Food Issue (#136)

The Holiday Food Issue (#136)

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The new 2023 Holiday Issue is here, and it’s filled with the best plant-based products, recipes, food trends, vegan personalities, beauty, fashion, media, and so much more. Inside you’ll find an interview with vegan royalty Miyoko Schinner, an A-to-Z guide to the holidays, comforting holiday recipes galore, the best chocolates to eat and gift this holiday season, our ultimate vegan beauty awards, and food-filled getaways to Miami, New York City, and Dubai. Not yet a subscriber? What are you waiting for? Subscribe now so you don’t miss a single issue.

More of what’s inside:

  • What VegNews editors are obsessed with
  • A breakdown of lab-grown meat and why we’re all for it
  • Our exclusive interview with Miyoko Schinner
  • The VegNews A-to-Z Guide to the Holidays
  • Holiday Cheddar Cheese Ball With Cranberry-Ginger Chutney
  • Honeycrisp-Fennel Salad With Citrus-Thyme Vinaigrette & Candied Pecans
  • Sweet Potato Swirled Buttermilk Mashed Potatoes
  • Porcini-Crusted Vegan Turkey Wellington
  • Holiday-Spiced Pumpkin Ice Cream Slab Pie With Chocolate Ganache
  • Dropped-the-Pot Lasagna
  • Couldn’t Be Cozier French Onion Soup
  • Beefless Bourguignon
  • Chocolate & Caramel Crêpe Cake
  • The ultimate chocolate taste test
  • Escape to Miami for sand, sun, and dim sum
  • Our 10 can’t-miss spots in New York City
  • Finding vegan paradise in Dubai
  • The 2023 VegNews Beauty Awards
  • VegMedia: This season’s best new cookbooks 
  • Vegan celebs, influencers, and chefs share their New Year’s resolutions
  • Where to find vegan Hanukkah comfort food
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