Beyond Meat’s Ethan Brown says it’s only a matter of time before the company’s plant-based Beyond Burgers arrives at chains such as McDonald’s, Burger King, and Wendy’s.

In a recent interview with media outlet Entrepreneur, Beyond Meat CEO Ethan Brown said that he believes the company’s plant-based Beyond Burger patties will soon be sold at chains such as McDonald’s, Burger King, and Wendy’s. “I’m very confident that’s going to happen,” Brown said, “because I think the consumer is turning so quickly.” Beyond Burger launched at a Whole Foods Market in Boulder, CO in 2016 and has since expanded to 9,000 points of distribution. “Once we break the code and get to the point where it’s indistinguishable from animal protein,” Brown said, “I think you will see that shift.” In 2016, Brown revealed that his goal was for his children—then 11 and 12 years of age—to drive to a McDonald’s when they turned 16 and order a Beyond Burger. The company has raised $72 million in venture capital to date, and Beyond Burgers are currently available at 465 locations of fast casual chain TGI Fridays, which pushes Brown’s goal closer to reality.

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2017 was a happening year when it came to hot vegan trends. An all-around push toward veganism as a lifestyle, above and beyond the plant-based diet, was exciting and encouraging. Here are just a few of the indicators that “vegan” is a hot trend and here to stay:

  • In the fall of 2017, American actress Laverne Cox announced she has gone vegan.
  • British grand prix sensation Lewis Hamilton too, made news when he went Vegan midseason.
  • Google searches were already encouraging for keyword – ‘Vegan’ — a rise by almost 90% in 2016 as compared to previous years.
  • Global fashion houses seriously contemplated the use of alternatives like pineapple leather and synthetic material over animal derives.
  • The vegan leather industry is set to explode in the coming years, hitting $85 billion global mark.
  • These trends clearly signify that Veganism is here to stay.

It looks like 2018 is shaping up to be another banner year for all things vegan. Here are a few trends that are indicators of things to come: 

1 – Vegan products and options everywhere

With the plant-based lifestyle becoming more common, the supply and demand of vegan products will increase.

Research firm Global Data reported last year that 6% of people in the United States now identify as vegan, up from roughly 1% in 2014.

Restaurants and hotels will have more vegan options on their menu. Rising vegan preferences and the opportunity to leverage the growing trend will drive this trend.

Vegetable sales will multiply, as may demand for organic food. More people are consuming fresh fruits and vegetables today.


2 – Produce and whole foods get a boost

We already know vegetables, fruits, and whole grains are full of vitamins, minerals, and fiber.

While there is still resistance to adopting a totally vegan diet by the general population, omnivores are getting the message that a plant-rich diet is nutritious and healthful. Whatever your persuasion, the more produce you eat, the better you feel. Supermarkets offer a wide array of pre-cut, prepped fresh veggies such as spiralized squash, shredded carrots, prepared beets, and more, making excuses a thing of the past!

In addition, it’s hard to dispute that fiber is necessary for good digestion. At the same time, it also helps maintain sugar and cholesterol levels. Veg food and recipes will provide wholesome options for non-vegans.

Wind energy


3 – Veganism connects with a sustainable lifestyle

A plant-based diet only needs one-third of the land needed to support meat and dairy diet.

Avoiding meat products helps to conserve natural resources — which would lessen socio-economic burdens in the longer run.

Hopefully, 2018 will see better awareness of how unsustainable the mass killing of animals is for thee for human diet and health of the planet. Even the production of dairy products is harmful to the environment (not to mention the animals).

4 – Vegan fashion will be hot

As we see more of 2018, we’ll find newer materials that are environment friendly. Boots and footwear will be smart and snazzy, and increasingly leather-free.

Animal leather will be replaced by alternatives like cork and cotton canvas. Without losing sheen and style, these materials are carefully fabricated to give products a close resemblance to original leather. And they’ll be more comfortable than the synthetic shoes of bygone days.

In fact, wallets, bags, belts, overcoats and even corsets are beautifully crafted using glazed and paper cotton.

We know the fashion industry drives everyday trends. Tops labels and haute brands are already obsessed with eco-friendly clothing.  This year, expect them to redefine their apparel and accessory range.

5 – Furniture & furnishing to go green

Just like other industries, a lot of initiative is expected of furniture and furnishing businesses.

Popularly known as ‘Recycled Aesthetic’ or ‘Sophisticated Aesthetic,’ the process involves making use of recycled cans, plastic and phone screens in the production of furniture goods.

The industry seems to be headed toward a shift the paradigm, to thee point where it contributes to a clean environment and better society.

6 – Vegan foods – same intent, with new ideas

Last year, a Los Angeles-based company launched CBD infused vegan gummy bears. The components used in making were other than animal based gelatin.

Rather they used organic cane sugar, organic tapioca syrup, water, organic seaweed extract, and organically grown CBD rich hemp oil. CBD is the most prominent of more than 85 cannabinoids found in cannabis. It is known to be highly beneficial and growingly used around the world today.

Greek-style vegan yogurt and barley milk were other food items that were recently introduced, adding to the roster of plant-based foods for an enjoyable diet. Expect an influx of more such items to the vegan market this year.

7 – All-vegan dining stations and eateries

Many big ideas start from grass-root level. If veganism grows, it may do so by popular demand of young people — college students in particular.

University of California set a perfect example when it came out with an all-vegan dining station not long ago. Many other colleges offer this option. This is a good example of how popular demand for social and environmental justice dovetails with profitability. Expect to see lots more of this in the year (and years) to come.

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One part What the Health and ten parts of the most inspiring fitness routine you’ve ever seen, this new film—executively produced by James Cameron—will have you sweating in your seat.

New documentary The Game Changers—executively produced by James Cameron, directed by Louie Psihoyos (who also directed The Cove), and narrated by mixed martial arts legend James “Lightning” Wilks—debuted tonight at Sundance Film Festival. VegNews got a sneak peak at the plant-based documentary, and we’re going to bet that Sundance attendees are feverishly discussing the groundbreaking film right at this moment. That’s because The Game Changers puts plant-based elite athletes—such as fast-cycling Olympic medalist Dotsie Bausch, endurance runner Scott Jurek, and charismatic strongman Patrik Baboumian—in the spotlight, with riveting fitness footage that’ll make you search the back of your closet for your gym shoes. Naturally, the film is backed by scientific evidence that a plant-based diet really does give you an edge in achieving top physical performance. Here are just 10 fascinating facts we learned while watching this truly game-changing documentary.

1. Scott Jurek is an absolute badass
The ultrarunner might be thin, but he is not frail. To set his 2015 record of being the fastest person to complete the Appalachian Trail, Jurek ripped a bunch of ligaments, completely wore himself out, woke up at 4:30 am (for 46 days in a row), and ran/walked/crawled in record rainfall and wind just to prove that a plant-based diet can get you to the top of this 2,189-mile trail that starts in Georgia and ends in Maine. “The potential of the human body is immense,” Jurek says. “You can come out of some of the deepest, darkest holes if you keep pressing forward.” The man had previously run 164 consecutive miles (equivalent to about six marathons) to set another American record. Now that’s what we call plant-powered!

2. B12 is not a vegan-only issue
Vegans do not get vitamin B12 “naturally” from food; that is true. But even meat-eaters are low in B12, according to doctors interviewed in the film. That’s because we live in an unnatural world. Whereas, before the modern era, we would get this non-animal based nutrient from soil or from the water we drink, the chemical agents present in our world (such as pesticides) kill off our natural sources of the vitamin, which creates a need for supplements. We take this fact as further evidence that our society does not live in alignment with the natural world.

3. Arnold Schwarzenegger hates meat marketing
The Terminator (and prolific bodybuilder, slash “Governator”) spends a portion of the film talking about how marketing techniques have sold false narratives to men about the nutritional value of meat, and how he, at almost 70 years old, is thriving on a plant-based diet. “You have got to understand that’s marketing,” Schwarzenegger says. “It’s not based in reality.”

4. Marketing of animal products mimics that of cigarettes
The film reveals that when cigarettes were banned in sports advertising, Big Meat stepped in with its marketing dollars. “[It’s] playing the same game,” narrator James Wilks says, “with a different product.” Big Macs became the Camels of the modern era, and athletes began to believe they needed to consume animal protein in order to be strong.

5. Our teeth are made for grinding plants
Anatomically, we are not designed to eat animals, as our canines are a poor example of the ripping teeth needed to slice meat. Instead, we have what the film refers to as a “mortar and pestle” set of teeth, more designed for making (vegan) pesto than chewing raw meat.

6. Patrik Baboumian is literally superman
There is a moment in the movie when Patrik Baboumian—who held Germany’s strongest man title in 2011, and currently holds multiple world records in weightlifting—lifts a car and tosses it on its side as if it’s a special effect…but it’s all just plant-based Patrik. His inspiration for being a strongman comes from a tragic car accident involving his mother, father, and sister, in which only his mother survived. Baboumian vowed to do whatever it takes to be a hero to all living beings since then. “When I stopped eating meat [in 2005],” Baboumian said, “I got stronger and bigger.”

7. Plant protein is super powerful
According to sport nutritionist James Loomis, MD, consuming carbohydrates is a powerful source of energy (in the form of glycogens). “I think one of the most common misconceptions in sports nutrition,” Loomis says, “is that we have to have animal protein, in particular meat, to get big and strong and perform at a high level. That’s just clearly not true.” As it turns out, all of the protein that people consume when eating animals comes from the protein the animals consume from their plant-based diets, which makes animals the unnecessary middle-man. The average vegan gets 70 percent more protein than they need from plants alone.

8. Plants speed recovery
Recovery from physical strain is what distinguishes casual athletes from the elite. Plant foods have 64 times more antioxidants than animal foods. As it turns out, iceberg lettuce—regarded as a low nutrient food—has more antioxidants than salmon or eggs. All of this means that switching to a plant-based diet reduces inflammation by 29 percent in as little as three weeks.

9. Eating meat messes with erections
A study conducted by Aaron Spitz, MD—lead delegate of the American Urological Association—found that total testosterone increases by 26 percent on plant-based diet, which pans out to good times in the bedroom. “The more meat men eat,” Spitz says, “the more quickly they lose their manly manhood.” During the film, three professional athletes underwent tests for their erection frequency and strength (the latter measured by a clever little device) for two nights: once after consuming meat-based burritos and then the next night after consuming plant-based versions of those meals. After the plant-based meals, all men experienced bigger and harder erections—some increased erection frequency by up to 500 percent with bigger penile circumference. “I think these results are going to wake up people that have penises,” Spitz said after the tests, “and I think this will wake up people that like people that have penises.” In response to where the three men would take their dates to eat on Valentine’s Day, the unanimous decision was vegan eatery Veggie Grill.

10. Plant-based diets promote longevity
Every tiny advantage counts when human bodies are pushed to their max. Elite athletes—such as Olympic cyclist Dotsie Bausch—endure a number of physical demands at the starting line, such as having the strength to start pedaling at an incline that requires producing 800 watts of power. Bausch won silver in the 2012 London games at an awe-inspiring 39 years of age—making her the oldest athlete, female or male, to ever medal in the cycling event. “When I transitioned over to an entirely plant-based diet,” Bausch notes, “ I became like a machine. Anything I asked my body, at any time, it was able to deliver.” Carl Lewis, a nine-time gold medal Olympic sprinter told Oprah Winfrey, “I changed my diet to a vegan diet and I set all of my personal bests at 30-years-old.”

Photo courtesy of The Game Changers, LLC

Anna Starostinetskaya is VegNews news editor and is waiting for the resolutioners to clear out before hitting the gym hard.

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Forget the quinoa, and pass the Sour Patch Kids.

Snacks are truly a godsend—they can get you through a busy work week, a cram session in a dimly lit library basement, and even the kind of colossal breakup that leaves you ugly-crying in that same sad basement searching for something to eat your woes away. To our delight, a number of companies have been making accidentally vegan snacks for years, and we’ve compiled a list of a few of our favorite go-to treats you can find practically anywhere. Bookmark this list for the next time you’re on a road trip in the middle of nowhere, in need of something to munch on at the movies, or trying to get through a difficult moment and are in need of some sweet or salty fuel.


1. Oreos
How could we not include the most iconic cookies to ever exist as the kick-off to this delectable list?

2. Pringles
The ultimate BBQ snack can be found at your local grocery store; just be sure to get the two vegan-friendly flavors—Original and Barbecue Pringles.

3. Takis
Two flavors of these spicy, crunchy chips are vegan: Takis Fuego and Takis Nitro.

Unfrosted Pop-Tarts
4. Unfrosted Pop-Tarts
We already know which vegan flavors we’re having for a mid-morning snack tomorrow: Unfrosted Strawberry, Blueberry, and Brown Sugar.

Doritos Spicy Sweet Chili
5. Doritos
Finding these Spicy Sweet Chili-flavored tortilla chips at a vending machine or gas station is a safe bet.

6. Fritos
The inventor of these salty corn chips was supposedly vegetarian. Try the Original and Bar-B-Q flavors for your dairy-free chip fix.

Fruit by the Foot
7. Fruit by the Foot
Introduced in 1991, the fruity snack was like childhood currency at lunchtime and playgrounds.

Ritz Crackers
8. Ritz Crackers
No butter is added to the original flavor of these buttery, versatile crackers—it’s made with vegetable oils—so enjoy them with vegan cheese, peanut butter, or salsa.

Sour Patch Kids
9. Sour Patch Kids
We’re ready to get our sweets fix with this chewy, soft, and gelatin-free candy. Even better? Beloved Sour Patch Watermelon is also vegan.

ruffles chips
10. Ruffles Potato Chips
Classic Original and Canadian cult favorite All Dressed are two dairy-free flavors of these recognizable crinkle-cut potato chips.

smarties candy
11. Smarties
We’re adorning ourselves with Smarties candy necklaces, bracelets, and rings. Nostalgia lane, here we come!

nature valley granola bars
12. Nature Valley Crunchy Granola Bars
Granola bars are a smart addition when packing your bag for hiking, studying, or travelling. Flavors such as Apple Crisp, Cinnamon, Maple Brown Sugar, Peanut Butter, Pecan Crunch, and Roasted Almond are positively plant-based.

Lay's Chips
13. Lay’s Classic Potato Chips
This common party staple’s Classic, Barbecue, Salt & Vinegar, and Lightly Salted Barbecue flavors have no animal-derived ingredients. Sports games and tailgates just got a whole lot simpler.

Smucker's Uncrustables
14. Smucker’s Uncrustables
You can expect to find these peanut butter and jelly sandwiches in the frozen aisle—the Grape Jelly and Strawberry Jam flavors are vegan. We’re packing them for our next picnic.

Haribo Sour S'ghetti
15. Haribo Sour S’ghetti Gummi Candy
It’s sometimes a search to find a gummy candy that has no gelatin, so discovering these gelatin-free sour gummies had us jumping for joy.

Thomas' New York Style Bagels
16. Thomas’ New York Style Bagels
If you’re craving a heartier snack, a bagel topped with vegan cream cheese or vegan butter is sure to satisfy. The Blueberry, Cinnamon Swirl, Everything, and Plain versions are plant-based.

Lindt dark chocolate bars
17. Lindt Dark Chocolate
Dark chocolate in 70, 80, 85, and 90 percent cacao varities is healthy, right? Right?!

Clif Bars
18. Clif Bars
A quintessential snack to take for strenuous outdoor activities, every flavor is vegan except for Mini Blueberry Crisp.

Triscuit Crackers
19. Nabisco Triscuit Crackers Baked Whole Grain Wheat
We’re seeing a trend—crackers, crackers, and more vegan crackers! We’re diving into Fire Roasted Tomato and Rosemary & Olive Oil Triscuits with hummus and a glass of red wine for a small but titillating treat.

Nabisco Grahams
20. Nabisco Grahams Original Crackers
Snack manufacturing giant Nabisco is clearly onto something. Its Ginger Snaps, Oreo 100 Calorie Packs, and Saltine Crackers are all also accidentally vegan. Keep ‘em coming!

Snyder's of Hanover Jalapeno Pretzels
21. Snyder’s of Hanover Jalapeño Pretzel Pieces
Jalapeño-flavored anything is sure to have us fired up, but jalapeño-flavored pretzels? Next level. Snyder’s Pretzel Sticks in Oat Bran and Pumpernickel & Onion are also vegan-friendly.

sun chips
22. Sun Chips
Often touted as a healthier chip option, it’s no surprise the Original flavor was also vegan all along.

Herr's Onion Rings
23. Herr’s Onion Rings
Are our eyes deceiving us? Vegan onion rings?! We need these right now!

Nutter Butter
24. Nutter Butter Cookies
Shaped like peanuts with the same creamy, peanut butter taste, and accidentally vegan? We’ll take a case.

belVita Crunchy Breakfast Biscuits
25. belVita Crunchy Breakfast Biscuits
Ideal for someone on-the-go, these crunchy biscuits provide lasting energy and come in flavors such as Toasted Coconut and Cinnamon Brown Sugar.

Note: Ingredients may differ in every country. This list is only for products sold in the US.

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By Katie Trant | Last Updated: January 17, 2018

Having family and friends over has got to be simultaneously one of the best and one of the most challenging parts of the holiday season. I love the dinners and parties and potlucks, but when you’ve got overnight guests feeding everyone breakfast can be a bit of a challenge. The solution? Make ahead breakfast casserole!

One of our favorites is the overnight French Toast / Strata / Bread Pudding approach, which is great because it also uses up old bread. You cube the bread, layer it into a buttered casserole dish along with some other ingredients, and then pour an egg custard over top. It goes into the fridge for an overnight soak, and when breakfast times rolls around all you need to do it pull it out of the fridge and pop it into the oven.

In this particular version, we’ve paired a delicious sourdough rye bread with dried cranberries, toasty walnuts, orange, and a touch of ginger for a seasonal flare. It’s sweetened with maple syrup and a bit of orange juice, which goes well with the subtle flavor and tang of the sourdough rye bread.

This recipe serves 4 people generously, but it easily doubles (or triples!) if you’re feeding a crowd. Leftovers will last several days in your fridge, or, you can wrap squares in foil and tuck them away in the freezer for breakfast on a busy morning. You’ll thank yourself!


Cranberry Walnut Make-ahead Breakfast Casserole


  • 4 cups cubed sourdough rye
  • 1/2 cup chopped walnut pieces
  • 1/4 cup dried cranberries
  • 1/4 cup maple syrup
  • 1/4 cup orange juice
  • 1 tablespoon freshly grated ginger
  • 4 eggs
  • 1 1/2 cups milk


  1. Butter a 9 x 5 inch loaf pan.
  2. Place half of the bread cubes in the prepared pan. Scatter half of the walnuts and half of the cranberries over top. Repeat with the remaining bread, walnuts, and cranberries.
  3. Whisk together the maple syrup, orange juice, ginger, eggs, and milk.
  4. Pour the wet mixture over the bread and shake the pan to distribute evenly.
  5. Cover the loaf pan in plastic wrap and place in the fridge to sit overnight.
  6. When you are ready to bake, Preheat your oven to 350°F.
  7. Place the casserole in the oven and bake for 35-45 minutes, until puffed and golden on top. Check that the center is cooked through.
  8. Remove from the oven and let rest for 10 minutes before slicing.
  9. Serve warm or room temperature.

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This is my personal vegan twist on the traditional Spanish omelet. I am a big fan of spicy foods, and the smoked paprika is what makes this recipe super fun and different. If you want less spice, simply reduce the amount of paprika. This vegan omelet is delicious served with sautéed vegetables or over raw leafy greens. Recipe by Parisa Salahshourian, VLCE, Spain, from The Main Street Vegan Academy Cookbook by Victoria Moran and JL Fields (BenBella Books, 2017). Reprinted by permission.

Serves: 4 to 6

  • 3 teaspoons olive oil, divided
  • 2 large russet potatoes (about 11/2 pounds), peeled and diced
  • 1 large onion (about 8 ounces), diced
  • 1/2 cup all-purposes flour
  • 1/2 cup chickpea flour
  • 1 cup water
  • 1 tablespoon smoked paprika

In a large skillet, heat 1 teaspoon of the olive oil over medium-high heat. Sauté the diced potatoes until soft. Add the onion and continue sautéing.

Meanwhile, in a medium bowl, use a hand mixer to mix the all-purpose flour, chickpea flour, and water until the texture becomes somewhat viscous, like eggs. Transfer the potatoes

and onion to the bowl and mix with a wooden spoon. Add the smoked paprika and continue mixing.

Heat the remaining 2 teaspoons olive oil in the skillet over medium heat. Transfer the contents of the bowl to the skillet, ensuring that the mixture covers the entire pan. Cook for 5 to 7 minutes, using a spatula to gently lift the omelet to check for doneness.

Once the bottom is lightly browned, place a large plate upside-down over the omelet in the pan, and quickly turn the pan over so the omelet is on the plate. Slide the omelet back into the skillet, cooked side up, and continue cooking the other side for 5 to 7 minutes longer.

Gluten-Free Option: Use buckwheat flour instead of the all-purpose flour.Crazy Spicy Spanish Vegan Omelet

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Photo credit Vegan Photo via Flickr Commons

In recent years, long-term survival rates after diagnosis of breast cancer have been rising steadily. In the United States, it’s been estimated that approximately 2.5 million people are survivors of breast cancer. This number is expected to rise by 31%, bringing it up to 3.4 million.

This brings about a new challenge for physicians and patients: how to maintain health beyond breast cancer diagnosis? Survivors of breast cancer must not only deal with the side effects of cancer treatments (heart disease, osteoporosis) but also the pre-existing risk factors for the cancer itself (BMI, sedentary lifestyle).

A recent review published in The Pemanente Journal found that a plant-based diet may prove most effective for overall health of breast cancer survivors. Researchers examined long-term lifestyle choices and their effect on heart disease, bone health and body weight, all risk factors that affect survivorship. A whole food, plant-based diet, along with physical activity and stress reduction, showed the most promise in long-term survival of breast cancer.

Maintaining a healthy weight is key in preventing many chronic diseases, including breast cancer. In a review of over 5,000 studies, researchers found that women with breast cancer who are overweight or gain weight after diagnosis are more likely to have a recurrence of cancer or die.

Following a whole food, plant-based diet is one way to promote weight loss and maintain a healthy BMI because these foods are naturally low in calories, making it possible to lose weight without the need to count calories or practice portion control.

Along with the benefits of weight loss, a whole food, plant based diet ranks extremely high in nutrient density. Foods like whole gluten free grains, legumes, fruits and vegetables have more vitamins, minerals, phytonutrients and fiber than animal-based foods.

Perhaps the most powerful foods to fight breast cancer are fruits and vegetables. A recent review of studies showed that high intake of fruits and vegetables was associated with a lower risk of breast cancer. Another study found that women who eat at least five servings of fruits and vegetables per day have a survival advantage over women who do not.

A raw food diet is a form of plant-based eating that is extremely high in fresh fruits and vegetables along with nuts, seeds and some gluten free grains. Raw food advocates such as myself believe that eating food at it’s most natural, raw state, increases the nutritional benefit, providing abundant vitamins, minerals, enzymes and phytochemicals, helping ease inflammation in the body and creating homeostasis naturally.

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Wow, it was not my intention to disappear from the blog for so long! I tell you, this parenting gig isn’t easy. It just swallows me up at times.

March and April were a couple of the hardest months we’ve had since becoming parents of two. We were struggling to stay afloat and not sleeping much. I started to feel depressed/anxious on and off (which worried me a bit, given my past struggles), and was at a loss for how to write about what I was going through. For a while, I lost the motivation to do many of the things I normally enjoy. The past few years have been amazing and intense and emotional and exhilarating and exhausting. The phrase “burning a candle at both ends” comes to mind. My kids are my world and being a mother is my favourite role in life, but it’s so damn hard sometimes. That’s just the honest truth. Some days you just survive. But then there are those daily moments that take my breath away…make my heart burst with love and my eyes well with tears, and it’s like…oh yeah. THIS. This is it. This is what makes it all worth it a million times over. Grateful doesn’t even begin to describe how I feel.

Thankfully, we seem to be in a better phase right now: we’re all getting more sleep, and the kids have been much happier. I’m soaking it up! My motivation has also returned and inspiration seems to be everywhere lately. Despite the incessant rain of late, things are feeling fresh and new again. My birthday is coming up in a week, so the timing couldn’t be better.

If you’ve been following me on Insta Stories, you may have seen the development of these cinnamon rolls over the past couple weeks. Cinnamon rolls for DAYS, you guys!! Working off my Pumpkin Pie Cinnamon Rolls recipe from way back in 2010, I made a classic cinnamon roll—vegan styles, of course. Why the heck didn’t I have one already? I do not know. My goal was to make the recipe foolproof without sacrificing that amazing cinnamon roll experience we all know and love, and based on my taste testers’ reactions I’d say it’s a big crowd-pleaser. (One of my pals said they remind her of her grandmother’s cinnamon rolls!) Don’t be put off by the number of steps; I wanted to provide a lot of detail so you wouldn’t be left hanging (that’s the worst). Also, be sure to see my notes on how to prep these the day before (you know I tested that, too), so you can wake up and bake fresh cinnamon rolls with minimal bleary-eyed fiddling in the kitchen. I know what we’ll be enjoying on Mother’s Day, and I can’t wait to celebrate with our crazy little fam…


4.9 from 52 reviews

By Angela Liddon

Fluffy cinnamon rolls topped with a sweet and tangy cream cheese frosting; these are great to whip up for special occasions or laid-back weekend mornings. There are quite a few steps, but don’t panic! I promise, as long as you read everything over before you begin, you’ll be fine—they’re actually quite easy to make. Even though this recipe technically requires about 2 hours and 45 minutes total time, only 30 to 40 minutes of that are active. The remainder is rest and bake time, during which I encourage you to kick up your feet and relax! See my tips below for how to make these the night before, too. I adapted this recipe from my Pumpkin Pie Cinnamon Rolls (2010).

10 to 12 rolls
Prep time
35 Minutes
Rest time
1 Hour, 45 Minutes
Cook time
24 Minutes


For the yeast:
  • 1/2 cup (125 mL) warm water
  • 1 teaspoon (5 g) sugar
  • 1 packet (8 g) quick-rise instant dry yeast
For the dough:
  • 2 1/2 cups + 3 tablespoons (430 g) all-purpose white flour, plus more for kneading
  • 1/3 cup (67 g) vegan butter
  • 1/2 cup (125 mL) unsweetened almond milk
  • 1/3 cup (73 g) cane sugar
  • 1 teaspoon (6 g) fine sea salt
For the cinnamon sugar filling:
  • 1/2 cup (110 g) cane sugar
  • 1 1/2 tablespoons (10 g) cinnamon
  • 1/4 cup (50 g) vegan butter, melted
For the pan sauce and frosting:


  1. Set aside a 9- by 13-inch casserole dish.
  2. For the yeast: In a small bowl, add the warm water. Make sure it’s not too hot; it should feel like warm bath water (approximately 110°F/45°C). Stir in the sugar until mostly dissolved. Now, stir in the yeast until dissolved. Set aside for about 6 to 7 minutes so the yeast can activate (it’ll look foamy when ready).
  3. For the dough: Flour a working surface for later. Add 2 cups of flour into a large mixing bowl.
  4. Melt 1/3 cup butter in a small saucepan over low heat. Remove the pot from the burner and stir in the almond milk, 1/3 cup sugar, and salt. The mixture should be lukewarm—if it’s any hotter let it cool off for a minute. Stir in all of the yeast mixture until just combined.
  5. Pour the wet yeast mixture over the flour and stir with a large wooden spoon. Stop mixing once all of the flour is incorporated and it looks a bit like muffin batter, about 15 seconds.
  6. Add in the remaining 1/2 cup and 3 tablespoons flour. Mix with a spoon for several seconds. Lightly oil your hands and roughly knead the mixture until it comes together into a shaggy, sticky dough. It’ll probably stick to your fingers (even with the oil), but that’s normal. Turn the dough out onto the floured surface.
  7. Knead the dough for about 3 to 4 minutes until it’s no longer sticky to the touch; it should be smooth and elastic. While kneading, sprinkle on a small handful of flour whenever the dough becomes sticky to the touch. Don’t be afraid to add some flour; I probably use between 1/2 and 3/4 cup while kneading. Shape the dough into a ball.
  8. Wash out the mixing bowl and dry it. Oil the bowl (I love to use a spray oil for ease) and place the ball of dough inside. Flip the dough around so it gets lightly coated in the oil. Tightly cover the bowl with plastic wrap and place it in the oven with the light on (or simply in a warm, draft-free area). Let the dough rise for 60 minutes.
  9. Meanwhile, make the cinnamon sugar filling. In a small bowl, mix 1/2 cup sugar and the cinnamon and set aside.
  10. Make the pan sauce: In a small pot, melt 1/2 cup butter (you can use the unwashed pot from before). Remove half of the melted butter (eyeballing it is fine) and put it in another small bowl (this will be spread onto the rolled-out dough before adding the cinnamon sugar). With the scant 1/4 cup melted butter remaining in the pot, stir in the 2 1/2 tablespoons of brown sugar until combined (this is the pan sauce). Pour the pan sauce into a 9- by 13-inch casserole dish and spread it out.
  11. After the first dough rise, re-flour your working surface and grab a rolling pin. Roll the dough into a large rectangle, approximately 20 by 14 inches.
  12. With a pastry brush, spread the remaining melted butter onto the dough, covering the entire surface. Sprinkle on all of the cinnamon sugar filling, leaving a 1/2 inch around the edges without any sugar.
  13. Grab the end of the dough (short side of rectangle) and roll it up, rolling as tightly as possible. Place it seam-side down once it’s rolled up. Use a serrated knife to slice 1 1/2 inch–thick rolls. You should have 10 to 12.
  14. Grab your cut rolls and place into the prepared pan, cut-side down, a few inches apart from one another. Cover the pan with plastic wrap, place into the oven with the light on, and allow them to rise for 45 minutes.
  15. Meanwhile, prepare the Vegan Cream Cheese Frosting.
  16. After the second rise, remove the rolls from the oven and preheat the oven to 350°F (180°C).
  17. Remove the plastic wrap. Bake the rolls for 23 to 26 minutes at 350°F (180°C), until lightly golden in a few spots. Remove from oven and allow the rolls to cool for about 10 minutes.
  18. Frost the rolls with the cream cheese frosting. Slide a butter knife around each cinnamon roll and lift it out. (Alternatively, you can pop them out first and frost each roll individually.) Serve immediately and enjoy!
  19. If you have leftovers, you can wrap them up and chill them in the fridge for up to 48 hours. I like to reheat unfrosted rolls in the oven on a baking sheet for 5 minutes at 350°F (180°C). The oven returns them to their amazing gooey-soft state! Alternatively, you can freeze the cooled unfrosted rolls (wrap them in a layer of plastic wrap, followed by tinfoil) for a week or two. To reheat, simply unwrap and pop them frozen onto a baking sheet and into the oven for 10 to 12 minutes at 350°F (180°C) until warmed throughout. The edges get a bit crispy, and it’s oh so good!


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Vegans do not consume any animal products from meat to dairy to honey! All food is derived from plant sources, including fats, carbs and proteins. While the reasons to go vegan can be for health or ethical purposes, it can be a life-changing, and sometimes scary, decision to make.

It is very easy for a vegan diet to meet the recommendations for protein as long as calorie intake is adequate. Strict protein planning or combining is not necessary. The key is to eat a varied diet.

If you’re following a vegan diet and fall into one of those categories, experts recommend tweaking your diet to ensure you’re getting the key nutrients. Here is the Ultimate DIY Vegan Cookie Board to get healthy eating tips from.


This may have been the most epic blog post and photoshoot I’ve ever tackled. It’s my last post before Christmas, and I think it’s safe to say we’re going out with a bang this year! I hope my roundup inspires you to create your own vegan cookie board—big or small—this holiday season. If you make one and share it online, I’d love to see. Be sure to use the hashtags #ohsheglows, #osgcookies, #GETINMABELLY, and #SantaGoesVegan…okay, I suppose the last two are optional.

Yesterday morning, in the throes of a nasty cold, all I could think was: “WHAT DID I GET MYSELF INTO!?” Here I was, buzzing around the kitchen, decorating cookies at light speed while Arlo played quietly with his educational toys (just kidding, he screamed at my legs..bahaha). I wish you could’ve seen me running between my kitchen and photography studio during naptime, pleading with the Nap Gods for five more minutes of photoshoot time. Luckily it all came together with some major hustling.

Check out these two behind the scenes photos! Organized chaos. 😉


Can you spot the gingerbread escapee below? LOL. It’s like a scene straight out of Shrek.


As you’ll see in the graphic below, we’re playing around with a new photo feature. Please humour me by hovering over the red dots near each cookie grouping to display a fun pop-up box. I actually find all that clicking around quite satisfying…almost like popping bubble wrap! I’d love to hear whether you like this sort of thing. If so, we’ll do more in the future. (Note: the image is being cut-off on mobile devices. We’re looking into it!)

1. Gluten-free Snickerdoodles

A festive favourite. Sprinkle with cinnamon sugar and a dash of turbinado after baking. Recipe is online here. Or find the non-gluten-free version here.

2. Almond Butter Rice Crisp Treats

Riffing on the classic Rice Krispie Square, these treats can be iced and sprinkled in advance for a pop of colour. I like to cut them into triangles for “tree” shapes around the holidays. Recipe available on the Oh She Glows Recipe App and on the blog.

3. Eggnog Crunch Biscotti 

A great companion to coffee or a latte, these crispy eggnog biscotti have a wonderful nutty flavour too. If you don’t have vegan eggnog on hand any plant-based milk works in a pinch. Recipe on Oh She Glows.

4. Gingerbread People

What’s a holiday spread without gingerbread buddies? These are fun for kids to help make too. Recipe from the Oh She Glows Recipe App (inside the Cookie Lover’s bundle).

5. Peanut Butter Cookie Dough Bites

With a quick prep and 10-minute chill, these bites are perfect for whipping up just before guests arrive. Recipe from The Oh She Glows Cookbook, page 235.

6. Triple Almond Thumbprint Cookies

Kid- and freezer-friendly for easy prep, any leftover cookies are perfect for breakfast the next morning, not that you’ll have any to speak of! Arlo LOVES these cookies. Recipe from Oh She Glows Every Day, page 205.

7. Ultimate Flourless Brownies

Rich and decadent, these gluten-free brownies with an almond butter base will make your kitchen smell amazing before guests arrive. Recipe from Oh She Glows Every Day, page 199.

8. Pillowy Pumpkin Snacking Cookies

Nut-free and kid-friendly, these cookie are a lighter complement to the the board’s richer desserts. Recipe from Oh She Glows Every Day, page 217.

9. Lightened Up Magical Coconut Bars

Lightened up without butter and using unsweetened coconut, these bars still feel totally indulgent. Recipe on Oh She Glows.

10. Chewy Molasses Spelt Cookies

A holiday classic. I like to dip half in white chocolate and decorate with chopped candied ginger to punch up colour on the plate. Recipe is on the blog and in Oh She Glows Every Day, page 219.

11. Chocolate Macaroon Truffles

Rolled in matcha, these truffles add a sweet festive look to the board. For a more traditional macaroon flavour, you can stir shredded coconut into the truffle mixture. Extras make a lovely host gift too! Recipe on the blog.

12. Chocolate-Almond Espresso Cookies

Rich and perfect for dunking in after-dinner coffee or tea. Dip cooled cookies in melted vegan white chocolate for the ultimate treat. From Oh She Glows Every Day, page 207.

13. Peanut Better Balls

Peanut Butter Balls were a Christmas treat in my house growing up, and this lightened-up freezer-friendly version is perfect for making ahead before putting together your board. Recipe on the blog and in Oh She Glows Every Day, page 231.

14. Flourless Peanut Butter Cookies

My twist on the classic peanut butter cookie. They’re gluten-free and freezer-friendly, too. From Oh She Glows Every Day, page 213.


Cookie board styling ideas:

If you’re looking for some festive styling ideas for your cookie board, feel free to play around with some of the following: fresh cranberries, clementines (bonus points if they have green leaves attached!), greenery (such as lacy cedar), or hand-written labels.

This post wouldn’t be complete without a shout-out to Nicole, OSG’s recipe tester extraordinaire, for all of the baking help. You should’ve seen the truckload of cookies she delivered this week! #cookiemotherlode

Well friends, I won’t be posting again until the new year as I’m working away on the blog redesign and also preparing for a couple TV segments next week (one of which is live on Your Morning on December 19th!). Be sure to follow me on Twitter and Insta Stories for all of my riveting day-to-day updates…heh. And if you have any recipe questions for me, I’ll be on stand-by to help troubleshoot, as always!

Last but not least, I want to wish you all a fantastic holiday season! I’m so grateful for your continued support, friendship, and enthusiasm for what I do. With love and immense gratitude,

Angela xoxo

Let’s get social! Follow Angela on Instagram (@ohsheglows + @theglowspot), Facebook, Twitter, Pinterest, Snapchat, and Google+

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Vegan Breakfast Pizza

Vegan Breakfast Pizza

One more breakfast for the kids…pizza. I am not taking about the cold leftover pizza for breakfast; I am talking about a real deal breakfast pizza. We made up this recipe for the Kidlicious cookbook, but it’s not just for the kids. When we were taking pictures for the book, our photographer loved it. I think he ate a whole pizza in one bite!

This is a perfect recipe if you have a little leftover tofu from when you made this recipe. But if you don’t have leftovers, I highly recommend making a batch for your breakfast. (My recipe and how to video can be found here). At Supper Club this month, my registration lady, who is not a tofu lover, tried it and LOVED it. She gave the Gravy a 10, the Unsausages a 10, and said she liked the tofu the best!

Breakfast Pizza

  • 6 whole grain English muffins
  • 1/3 cup Ketchup or pizza sauce
  • 1 recipe Scrambled Tofu
  • 1 package non-dairy cheese, slices or shredded (I like Galaxy brand)
  • 6 black olives, sliced (for eyes)
  • 12 slices red pepper (for mouth)
  1. Split English muffins in half and place on cookie sheet.
  2. Spread 1 tablespoon of Real Tomato Ketchup on each English muffin.
  3. Top with a layer of scrambled tofu and a little non-dairy cheese.
  4. Use olives and peppers to make a face.
  5. Bake at 350 for 10 – 12 minutes.

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