The Holiday Food Issue (#136)

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