The rich complexity of balsamic vinegar makes it perfect for drizzling on ripe strawberries or soy ice cream.
Vegan chef Robin Robertson answers your questions about vegan and vegetarian cooking.
Keep with the tradition of celebrating Mardi Gras with a king cake!
The taste of mango, sweet onion, peppers, and fresh herbs make up this vegan pepper grilled ‘beef’ over mango salad recipe.
Find out which food magazine won most progressive food magazine of the year in PETA’s 5th Annual Proggy Awards.
Try adding panko breadcrumbs to your next meal, if you need help, try this simple panko-encrusted dijon seitan.
Vegan chef, Robin Robertson sat down with PETA to do a Q&A session about vegan eating.
Enjoy this delicious garlic-ginger tofu stir-fry in your home, no need to order carry out.
This quick black-bean soup was a spur-of-the-moment, “what do I have in the pantry?” idea that can be ready in less than 20 minutes.