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New York Times Calls for Vegetarian Thanksgiving Recipes

The newspaper is looking for "the next great vegetarian main course."

On Monday, The New York Times (NYT) Well blog opened submissions for vegetarian or vegan reader-submitted Thanksgiving recipes that “can hold their own at the center of the holiday table.” The open call is an annual feature that runs every November filled with meat-free photographs and recipes. For the 2015 edition of Vegetarian Thanksgiving, the blog wants “dishes that make the meat-eaters take a second look—or better yet, skip the turkey altogether.” In 2014, vegan submissions included vegan Mac n Cheez, Really Big Beets, and Brussels Sprout Sliders—in which the sprouts stood in for buns.

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Team Canada Wears All-Vegan Uniforms at Olympics

Animal-rights activists praise apparel brand Hudson's Bay Company for outfitting this year's Olympians in animal-free outwear.
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Photographer Creates the Most Vegan Proposal Ever

Popping the question with the help of an avocado is gaining traction thanks to Amsterdam food stylist Colette Dike.
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Tyson to Launch Plant-Based Meal Bowls

The meat company is disrupting itself to stay competitive as consumer habits shift toward animal-free foods.
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Pregnant Sisters Launch Vegan Dessert Sushi Brand

Vegan Rice Krispies Treats stand-in for sushi rice, and gelatin-free candies replace fish in creations made by sisters Kasia Mierzejewska and Emilia Augustyn for their allergen-free brand Sweet Sushi Factory.
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PG Tips Creates New Tea Aimed at Vegan Consumers

The nearly 90-year-old tea brand formulated a new blend that pairs perfectly with plant-based milk.
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This Week on VegNews TV: The secret to these delightful sweet treats is white beans! Aylin Erman shows you how to make these simple blondies.

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