Subscribe to the RVP Platform
  • Facebook
  • Twitter
  • YouTube
  • Pinterest
  • Instagram
  • Linkedin

© RVP Inc. 2019

6 days ago

Starbucks releases a ‘Very Merry Vegan Wrap’ in its Christmas menu


Starbucks UK is launching a brand new vegan wrap to keep you fueled for Christmas shopping.


Image courtesy of Starbucks. Edited by Vegan Food & Living.


"Halloween is officially over and Starbucks is getting the festive celebrations underway following on from the launch of its spooktacular vegan Phantom Frappuccino with the launch of its Christmas 2019 menu.


Launching in stores today until 2nd January, the menu features a host of festive-flavored beverages and a brand new vegan wrap to keep you fueled for Christmas shopping.


Joining the menu this year is the new Very Merry Vegan Wrap with crumbled butternut squash fritters and roasted red cabbage, a vegan maple mustard mayonnaise in a beetroot wrap.


Whilst the coffee shop chain has not added any vegan drinks options to the menu this year, the new tempting-sounding Toasted Marshmallow Hot Chocolate (£3.10), which features mocha sauce combined with marshmallow syrup, topped with marshmallow flavored whipped cream and finished with a caramelized sugar topping can be made vegan by asking to have it made with a plant milk alternative and asking for the whipped cream to be left off."


I first saw this posted on and had to share it here! It's so exciting that vegan food is being offered in more and more places! (Original post)

New Posts
  • While most other fast-food restaurants seek media attention once they add a plant-based option to their menus, Wendy’s is working behind-the-scenes. Just recently, the fast-food chain secretly introduced a new plant-based burger (called the Plantiful Burger) at many of its locations in Canada. Wendy’s has not yet made any formal announcements regarding the plant-based burger, nor has it advertised the addition on its website. However, many people in Canada have spotted several outdoor advertisements for the new burger, especially in Toronto. The advertisements show an image of the burger with the sly slogan “Where’s the beef? Not here.” The new Wendy’s burger, called the Plantiful Burger, features a vegan patty that’s made with pea protein. Other ingredients in the burger include tomato, lettuce, onion, pickles, ketchup, and dairy-based mayonnaise and cheese. Since the introduction of the burger came without press coverage, it’s uncertain whether or not the bun is vegan or made with animal-based ingredients. Additionally, it’s uncertain whether the burger is a permanent addition to the Canada menu or simply a test-run. In an earnings call earlier this year, Wendy’s CEO Todd Penegor mentioned that the company is playing with the idea of adding plant-based options to its menu. Penegor said, “Clearly there is growth out there in plant-based proteins and we believe that it is a trend that will be here to stay.” We’ll have to wait and see whether or not this plant-based menu item receives any official press, or if it’s going to remain on the menu for long. Note: This article was written by Peter Manley of VegWorld Magazine. ( Click Here )
  • Your Thanksgiving dinner will be extra tasty with this recipe for The Best Vegan Gravy. Smooth, savory and packed full of flavor, this stuff is the real deal. Yay for November. Yay for cold weather. And yay for the holidays. Can you tell this is my favorite time of year? I know everyone says they love this time of year, but I really love it! Like cozy blankets, apple cider, holiday movies every day of the week kind of love. Ok, I think you get the picture. But, one of the best parts of this time of year is the food. And believe me when I say that I have you covered for your holiday feasting. In my opinion, the MOST important part of a holiday meal is the gravy. Think about it…it goes on everything on the plate, it provides the bulk of the flavor and it keeps everything moist and delicious. It is the star of the show. Traditional gravy calls for the drippings of a turkey. Luckily for us vegans, I have found the secret ingredient that gives you that deep, rich flavor – no animal fat required. And that super special, must-have ingredient is one I’ve shared with you many times. It is the Better Than Bouillon No Chicken Base . I don’t know how they make this stuff, but it is a vegan’s dream. I have been recommending this stuff since the first time I tried it, and I continue singing it’s praises because I haven’t found anything that has even come close. Other than that, we are just going to make a simple roux, add in some spices and call it a day. This recipe only takes minutes to make but tastes like the flavors have been developing all day. Cook Time 10 minutes Total Time 10 minutes Servings 6 servings Ingredients 1 tbsp Better Than Bouillon No Chicken Base * 3 cups water 3 tbsp vegan butter 3 tbsp vegan flour plus more for thickening 1/4 tsp poultry seasoning pepper to taste Instructions Add bouillon and water to a mixing cup and stir until bouillon is dissolved. Heat a sauce pan over medium heat. Add butter and flour and whisk until butter is melted and a smooth & bubbly roux begins to form (approx. 2 minutes) Pour in bouillon/water mix and continue to whisk until it heats through and begins to bubble (approx. 5 minutes). Gravy should begin to thicken, but if it is not thick enough, add flour (1 tbsp. at a time) until it reaches your desired thickness – whisking constantly. Once it reaches your desired thickness, turn heat to low and add poultry seasoning and pepper. Whisk one final time and taste to adjust seasoning. Serve immediately or leave on stove over low heat (whisking regularly) until ready to use. Notes: I have used this exact recipe for years now and it never fails to impress my family! I did not create this recipe. It was created by 'This Savory Vegan' ( click here for original recipe). I was lucky enough to stumble across it all those years ago and only wanted to share the amazing recipe with you guys!
  • Growing up my mom didn’t really cook much. The one thing I do remember “cooking” with her is boxed mac and cheese. Mac and Cheese has always been my comfort food. Anytime I’m cold, sad, or stressed I crave some mac and cheese. And although back in the day we didn’t make the pasta or sauce from scratch, it was nice helping my mom with the “cooking”. After going vegan, I did the whole pre-made boxed vegan mac and cheese thing. It was easier for me because that’s what I was used to even when I ate dairy. After a while though, I realized I could make a healthier version. Don’t get me wrong, I still love my store bought boxed vegan mac and cheese every once in a while but I like to like to use whole foods as much as possible… and this creamy vegan  Cashew Mac and Cheese beats the boxed brands! CASHEWS MAKE THINGS CREAMY Cashews are an amazing nut. They offer protein, healthy fat, and a nice dose of magnesium. Blend them up cashews with some water and you have a tasty cream! I put cashew cream in just about anything that needs some creaminess. CREAMY VEGAN CASHEW MAC AND CHEESE I like whipping up big batches of this cashew mac and cheese for myself and using it throughout the week. This way I have some on hand anytime I’m in a cheesy mood. If you make this vegan cashew mac and cheese recipe, let me know what you think by leaving a comment below and share your pictures! Cashew Vegan Mac and Cheese You won't miss the dairy in this Creamy Cashew Vegan Mac and Cheese. Cashews make this sauce velvety and perfect for a quick yet healthy weeknight meal.  Prep Time 5 minutes Cook Time 15 minutes Total Time 20 minutes Servings Ingredients 12 oz pasta (gf if needed) 1 cup raw cashews soaked in water for at least 1-2 hours or in boiling water for 10 minutes* 1/2 cup water (more if needed) 3 tablespoons lemon juice 3 TB coconut milk (or other non-dairy milk but the canned coconut milk makes it the creamiest) 2 tablespoons white miso paste (or 1 Tb salt but trust me the miso makes it fab) 2 TB diced pimentos 1 tsp garlic powder 2 tsp onion powder 4-6 tablespoons nutritional yeast 1 tsp dijon mustard Toppings fresh parsley vegan parmesan Instructions Cook pasta to package directions. Blend all of the ingredients together in a high-speed blender starting with 1/2 a cup of water and 4 TB of nutritional yeast. Add more water or nutritional yeast if needed. It’s better to add the water a little at a time to get a nice consistency – you don’t want it too watered down. Also sometimes the nutritional yeast flavor can be a little too much for some people so add up gradually. Drain pasta and top with sauce and toppings. Optional Additions I usually serve this with some steamed broccoli or cooked kale to make this a full healthy meal. Recipe Notes I use a high speed blender like a Vitamix when blending cashews.Nutrition info is for the sauce only.There may be a little sauce left over. If so save it for veggies later in the week! To reheat the sauce, add a little more milk or water to thin it out and heat on low for only a few minutes. I like to add nutritional yeast to taste! The more the merrier! This recipe was first found here . Let me know what ya think! Don't forget to follow me here on RVP for more recipes!