You'll Turn Your Back on Beef After Making These Beet Burgers
I Can't Believe It's Not Beef!
by Alexis Clark
at CU Boulder
Animal Bones Might Be Used To Make Your Favorite Wine
Say what?!
by Kate Maxwell
at North Carolina State University
A Vegan and a Meat-Lover Review the New "Beyond Meat" Bloody Plant-Based Burger
Plant blood? Since when do plants bleed?
by Samantha Doyle
at Ohio State University
How to Tackle a Hotel Breakfast Buffet as a Vegan
You really wanted dry toast for breakfast....?
by Arianna Kotlier
at Cal Poly San Luis Obispo
Every Possible Reason to Add Chia Seeds to Your Next Smoothie Bowl
They're more than just the little seeds in your açaí bowl.
by Caroline Ingalls
at Denison University
You Can Now Reduce Your Carbon Footprint by Eating Your Cup
Who knew saving the environment could taste this good?
by Samantha Doyle
at Ohio State University
SUB Hacks: Tackling Veganism in a Carnivore's Cafeteria
Even if you're not that vegan
by Elena Hollemon
at University of Puget Sound
You Can Make These Vegan, Gluten-Free Sweet Potato Cookies Sweet or Savory
Sweet potatoes have never tasted this good.
by Han Ooi
at Erasmus University Rotterdam
Quick and Easy Veggie-Filled Pasta Salad
Taste the rainbow (of veggies).
by Kellyn Lee
at North Carolina State University
The 8 Best Health Warrior Snack and Protein Bars, Ranked by Flavor
They taste too good to be true.
by Marisa Losciale
at SUNY New Paltz
A Beginner's Guide to Vale Food Co.
It's not just a restaurant, it's a lifestyle.
by Nicole Zelaya
at Florida State University
Replace Your Favorite Pasta Sauce With This Vegan Avocado Pesto
You won't even miss the cheese.
by Lucy Todhunter
at University of California — Santa Barbara
