All posts tagged: Vegan

7 Best Vegan and Vegetarian Meal Delivery Services of 2026

7 Best Vegan and Vegetarian Meal Delivery Services of 2026

Published by Sam Flores

Whether you’re eating at a restaurant or shopping for groceries, there’s typically no shortage of vegetarian and vegan options to choose from. Meal delivery services are no exception: Many popular meal kits and ready-made meals offer flexible plans to fit most dietary restrictions, including vegetarian, gluten-free and dairy-free diets. Meal delivery services that include vegetarian and vegan plans can provide easy-to-cook or ready-made meat-free meals and prevent you from having to sprint to the supermarket each week. If you’re ready to sign up for a meal delivery plan but don’t know where to start, I spoke to nutritionists and recipe developers about services they think are worth considering and compiled their favorite ones that include vegetarian and vegan plans. I also rounded up meal delivery services I and other NBC Selected staffers have tried and love. Want more from NBC Selected? Sign up for our newsletter, The Selection, and shop smarter. Best vegan and vegetarian meal delivery services “Nowadays, there are meal delivery services specifically catered towards more challenging dietary restrictions —[they] can make it …

Easy vegan recipes from Richard Makin

Easy vegan recipes from Richard Makin

Published by Daniella Wilson

Sign up to IndyEat’s free newsletter for weekly recipes, foodie features and cookbook releases Get our food and drink newsletter for free Get our food and drink newsletter for free Before switching to a plant-based diet, food writer Richard Makin had a decidedly un-vegan job: making ice cream. He spent three years driving around London, selling ice cream sandwiches – before turning vegan in 2017, something he called a “surprisingly intuitive transition”. “I overdosed on dairy ingredients, because I was making all of the ice cream myself,” says Makin, 39, now based outside of Manchester. “So every single day I was pouring cream, eggs and everything into a big pasteuriser.” This, coupled with the fact he shared a production premises with a now-defunct vegan street food company, showed him the potential of plant-based food. “They did the most spectacular vegan Vietnamese food you’ve ever tasted, and it was down to those trades – I would give them a scoop of ice cream, and they’d give me a banh mi or something – that I realised …

The ‘Vegan Vampire’ Tick Terrorizing Martha’s Vineyard

The ‘Vegan Vampire’ Tick Terrorizing Martha’s Vineyard

Published by Daniella Wilson

It’s a story Hollywood has told before: A fearsome predator with a taste for human blood terrorizes an island off the coast of Massachusetts, threatening to ruin the summer tourist season as residents scramble to figure out how to deal with the problem. There’s even a shaggy-bearded off-islander, an academic expert who has arrived to help find a solution. Except this predator isn’t a 25-foot, three-ton great white shark. It’s a tick about the size of a poppy seed. And while its bite probably won’t kill you, it could make you allergic to red meat and dairy — the symptoms can range from mild stomach distress to full anaphylactic shock — which, to some Vineyard foodies, might seem worse than death. Life on Martha’s Vineyard, the celebrity enclave where Spike Lee, Larry David, Meg Ryan, Ted Danson and Mary Steenburgen, and Barack and Michelle Obama have all owned homes — and where Steven Spielberg once filmed Jaws — has been upended by the arrival of the lone star tick and the alpha-gal syndrome its bite …

Should Vegan Advocacy Meet People Where They Are?

Should Vegan Advocacy Meet People Where They Are?

Published by Jenni Sidey

When we aim to justify veganism, a crucial question is how to frame the arguments. A widespread and intuitively compelling strategy is to adjust the message so that it fits with the preexisting values of the interlocutor: Suppose you are speaking with someone who cares deeply about climate change. In that case, it seems reasonable to address the environmental costs of animal agriculture, such as greenhouse gas emissions, land use, or deforestation. Or take an interlocutor who is particularly concerned with their personal health. Here, one might focus on how diets high in animal products are linked to health problems such as cardiovascular disease, high blood pressure, or type 2 diabetes. So, it seems plausible that vegan advocacy should pay attention to what people already value or hope for. I call this approach tailored advocacy, meaning that vegan advocacy focuses on climate arguments for climate-conscious audiences, health arguments for health-conscious audiences, arguments about the impact of animal agriculture on world hunger for people concerned with global poverty, and so on. To start, it is important …

Meera Sodha’s vegan recipe for lime and sesame cold noodles with miso ‘meatballs’ | Vegetables

Meera Sodha’s vegan recipe for lime and sesame cold noodles with miso ‘meatballs’ | Vegetables

Published by Sam Flores

What’s your favourite hot weather food? Mine’s gazpacho. I’m joking – gazpacho’s lovely, but cold noodles are my top pick because, in the summer, they meet me exactly where I am in both the cooking and the eating. They don’t need much by way of cooking, and they can be dressed and paired with many a store-cupboard ingredient – in today’s case, tahini, miso and sesame oil. Best of all, cooling the noodles shocks the starches, which makes them firmer and gorgeously “QQ”, a Taiwanese term used to describe food that’s delightfully bouncy and springy. Which personally, is how I’d like to feel all summer long. Lime and sesame cold noodles with miso “meatballs” You’ll need a food processor to make these. Prep 10 minCook 35 minServes 4 280g very firm tofu, drained and roughly chopped (Tofoo’s is by far the firmest I’ve come across)60g dried breadcrumbs4 tbsp white miso paste2 tbsp agave syrupFine sea salt2 tbsp rapeseed oil250g ramen noodles2½ tbsp tahini3 tbsp lime juice (from 2-3 limes)2 tbsp toasted sesame oil150g radishes, thinly …

Move Over, Purple Carrot: My Favorite Vegan Meal Kit Is a Total Surprise

Move Over, Purple Carrot: My Favorite Vegan Meal Kit Is a Total Surprise

Published by skeptic

I’ve spent the last 21 years of my life on a vegetarian diet, and because of that, I naturally cook and eat many meat-free vegan recipes. However, when I first heard about meal kits, I was skeptical, assuming that they wouldn’t cater to a plant-based diet. But when I began testing meal delivery services for CNET, I was happy to discover that there are a plethora of meal kits that accommodate vegan dietary restrictions. When it comes to vegan meal kits, Purple Carrot often comes to mind because it’s a 100% plant-based service. Yet, there are many other companies that offer vegan dishes — just not as many. It’s one of those other services that outperformed Purple Carrot in my eyes. I’m talking about the USDA-certified organic Green Chef. Although Green Chef isn’t 100% vegan like Purple Carrot, this is why I’d chose the former if I were to spend my own money on vegan meal kits. Green Chef puts thought into its vegan dishes Choosing Green Chef over Purple Carrot as my favorite vegan …

Meera Sodha’s vegan recipe for freekeh salad with fennel, apple, tofu and dill | Vegetables

Meera Sodha’s vegan recipe for freekeh salad with fennel, apple, tofu and dill | Vegetables

Published by Sam Flores

When I was growing up, picnicking was a favourite Sodha family pastime, but we did it in a very Indian way. The focus was never on the place: we never had to eat in a bucolic location to have a good time. Our understanding was that homemade food was the best and therefore should be eaten always and anywhere. The food came first; a view was a bonus. As such, even now, decades after leaving the family home, I am always thinking of a good meal for us to eat outdoors. This nutty, chewy freekeh with fennel, dill and tofu has shot up to the top of my favourites: robust, easy to assemble and, above all, delicious whether you eat it on the bank of a lake or in a service station car park. Freekeh salad with fennel, apple, tofu and dill Feel free to use this recipe as a template. Keep the dressing and the quantities the same, but switch out the freekeh for giant couscous or bulgur wheat, and use whichever vegetables you’d …

Scientists find way to make a healthier and ‘oozier’ version of vegan cheese

Scientists find way to make a healthier and ‘oozier’ version of vegan cheese

Published by Daniella Wilson

Sign up to IndyEat’s free newsletter for weekly recipes, foodie features and cookbook releases Get our food and drink newsletter for free Get our food and drink newsletter for free Scientists have developed a new vegan cheese that promises to be healthier, more environmentally friendly, and even “oozier” than existing alternatives. Traditional vegan cheese substitutes often rely on solid fats such as coconut or palm oil to achieve their desired “sliceable, meltable” texture. However, this typically results in a high saturated fat content. Researchers at Heriot-Watt University (HWU) have now pioneered a method using home-grown vegetable oils, including rapeseed and sunflower, as a sustainable alternative. This innovation aims to create a product that is both healthier for consumers and more sustainable for the planet. Professor Stephen Euston, who is leading the team, said: “I think it’s fair to say that when most people try vegan cheese for the first time, they don’t wax lyrical. “The main reason for that is probably to do with the lack of protein. “Normal cheese is mostly protein, whereas vegan …

Meera Sodha’s vegan recipe for Sichuan-style braised aubergines with tofu | Chinese food and drink

Meera Sodha’s vegan recipe for Sichuan-style braised aubergines with tofu | Chinese food and drink

Published by Sam Flores

With spring in the air, I want a dish that’s the equivalent of turning the key in the ignition, firing up the engine and riding off into the sun. In short: something with a bit of va-va-voom. That dish, for me, is these Sichuan aubergines, a take on the classic “fish fragrant aubergines” (so called because the same aromatics are often used to cook fish). Creamy to begin with, they’re layered with flavour by way of ginger, garlic, spring onion and, finally, laced with delight and good times owing to the bright chilli bean sauce and vinegar. Sichuan-style braised aubergines with tofu Chilli bean sauce (doubanjiang) can be found in big supermarkets, specialist Asian food stores and online. To use the whole spring onion, wash them properly to remove any grit by slicing, covering with water and scooping out into a colander (rather than draining). Prep 10 minCook 35 minServes 4 3 aubergines (1kg), each cut lengthways into eighthsRapeseed oilFine sea salt280g extra-firm tofu, drained2cm x 2cm piece fresh ginger, peeled and minced4 garlic cloves, …

Comedian Diane Morgan says cheese now ‘smells like socks’ after vegan switch

Comedian Diane Morgan says cheese now ‘smells like socks’ after vegan switch

Published by Daniella Wilson

Get the Well Enough newsletter with Harry Bullmore for tips on living a healthier, happier and longer life Get the Well Enough email with Harry Bullmore Get the Well Enough email with Harry Bullmore Comedian Diane Morgan, known for her distinctive deadpan humour, has revealed a surprising personal transformation, embracing a vegan lifestyle that has even altered her perception of cheese – a former culinary love now described as smelling “like socks”. The 50-year-old, currently starring in Last One Laughing on Prime Video, made the switch last January. While she was “never a big milk drinker anyway”, preferring oat milk, cheese proved a significant hurdle. “I couldn’t find a decent vegan cheese that I liked – it all tasted like glue sticks – so I just went cold turkey on it,” she explained. The shift in perception was stark: “Then, after four weeks, my brain just went, ‘Oh, I don’t like cheese anymore, it smells like socks’. So now I don’t crave it at all.” Morgan, who resides in central London, advocates for everyone to …