Veggie Burgers Should Contain Actual Vegetables

In recent years, Impossible and other “meatless meat” companies like Beyond Meat have accomplished full market saturation. After being praised by trendsetting chefs, the brands’ meat-substitute patties have moved to fast-food chains and grocery stores, earned billions in investments, and expanded from faux burgers to faux sausage and faux pork. As Beyond writes on its website, it’s achieved that success by “deliver[ing] the meaty experience you crave without the compromise.” That concession nods to the veggie burger’s place in many peoples’ minds: It’s often considered among the sadder replacement offerings at a cook-out.

It doesn’t need to be that way,

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The Best Veggie Dogs, Ranked

I’m not willing to admit how many years ago this was now, but when I turned 15, I became a vegetarian. Predictably, because I was a teenager, I was sanctimonious about it, chastising everyone around me for not caring about animals or the earth or whatever else I could think of that they should care about in my extremely informed opinion. Being vegetarian and caring about the world thank you very much was a very outsized part of my personality.

Back then, especially because I was 15 years old with little income and worldliness, I defaulted to what I thought

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The Times’s Newsletter The Veggie Isn’t Just For Vegetarians

It’s for anyone with an interest. But I have to admit, I especially love the idea of persuading people who think they’re not at all interested in vegetarian food that they are, that it’s delicious, that it’s approachable, that it’s very much for them.

Was it always called The Veggie?

One of the rejected names was Totally Herbaceous, which didn’t get far because it’s too long and very silly and no one liked it. We all immediately liked The Veggie — it just felt warm, friendly and inviting. And that idea came from Owen Dodd, an engineer who worked on

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Vegetarian: Bean and veggie wraps filled with nutrients, taste

Editor’s note: The food section will begin to offer a selection of recipes that cater to diverse food practices, such as eating gluten-free, sugar-free, vegan, vegetarian, etc. Starting this week, we will label articles accordingly whenever possible.

Black beans, mushrooms, spinach leaves and Cheddar cheese find themselves tasty and nutrient-rich partners in this quick wrap sandwich.

Ingredients
4 fat-free flour tortillas (6 to 8 inch)

2 cups sliced fresh mushrooms (5 oz)

1 medium onion, cut lengthwise in half, then cut crosswise into thin slices

1 can (15 oz.) black beans, drained, rinsed

4 cups fresh spinach leaves

½ cup

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