Tanya Flink is a Marketing Coordinator at VegNews. She focuses on themes related to food and beverages, health and wellness, and the intersection of culture and society, with a particular interest in diet and nutrition as well as wellness programs. Her work has been featured in VegNews, where she explores the impact of animal products and the food industry on society.
Preston is the artificial intelligence that powers the Intelligent Relations PR platform. Meet Preston
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These dairy-free crackers, chips, and puffs are everything we want out of a cheesy vegan snack.
By: Tanya Flink, Charlotte Pointing
What is the difference between vegan cream cheese and conventional? And what are the best dairy-free brands to try? We’ve got all that and more in our ultimate guide.
By: Tanya Flink
From creamy pasta sauce to decadent chocolate cake, avocados are for more than toast and guacamole.
Eating healthier doesn’t have to be so hard. In fact, you don’t have to give up your favorite foods, you just need the right swap.
Vital wheat gluten has been used as a meat substitute in Asia for centuries—and it’s delicious. Here are six of our favorite vegan seitan recipes we make on rotation.
We’ve searched far and wide to compile our favorite vegan sandwiches and handholds across the country, plus a few recipes of seriously stacked sammies to make at home right now.
With more than 30 years into his vegan journey, Woody Harrelson’s plant-based lifestyle is infused in almost everything he does.
By: Tanya Flink
From dairy-free cheese to broccoli crisps, these vegan foods pack everything flavor into each delightful bite.
We’re sipping Iced Brown Sugar Lattes and Oat Milk Horchatas all summer long.
There’s still no vegan cheesecake, but the vegan burgers, noodle dishes, and super-sized salads prove this chain’s plant-based potential.
