Have you finished your holiday shopping? If the answer is a panicked “no,” don’t worry, we’ve got you. Our new and improved gift guide for the hard-to-shop-for on your list includes 40 ideas for everyone, from home cooks to foodies to beauty and fashion lovers to pet parents. If you’re hosting, we’ve also got vegan holiday drink recipes and delicious, festive Greek-inspired meal ideas.
But there are many ways to enjoy this festive period, and not all of them involve buying gifts and cooking for people. For some, getting in the celebratory mood is all about getting out and enjoying live performances. During her sold-out shows this week at Inglewood, CA’s Kia Forum, Billie Eilish treated fans to an array of vegan vendors, like Monty’s Good Burger, Cinnaholic, and Vurger Guyz.
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Across the pond in the UK, Paul McCartney also made sure London’s O2 arena had plenty of options from Linda McCartney Foods, the vegetarian food brand founded by his late wife, Linda McCartney.
But you don’t need to head to the world’s biggest stadiums to indulge in delicious plant-based cuisine. In the US and the UK, the vegan restaurant scene is picking up, as our stories below demonstrate. We’ve also got big health-related news (one story even involves the US government), plus updates from innovative leaders in the alternative protein space.
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Restaurant news
This week in restaurant news: vegan fast food is getting more accessible thanks to a new spot in Portland, OR, plus more Brits than ever are seeking out meatless options.
New vegan fast-food drive-thru set to open in Portland
Portland, OR is home to a thriving vegan scene, with more than 370 vegan-friendly eateries across the city, according to HappyCow. But there’s always room for one more, especially when it’s serving up plant-based versions of fast-food staples like shakes, cheeseburgers, fries, and nuggets.
Face Plant
With a menu designed by recipe developer, influencer, and cookbook author Molly Baz, Face Plant, a new plant-based drive-thru, is set to open in a former McDonald’s restaurant in Portland, OR in January 2025, reports Eater. Keep an eye on Face Plant’s Instagram for updates.
Vegan options surging in demand in UK quick service restaurants
Speaking of thriving vegan scenes, the UK is home to one of the world’s best. Wherever you go in the country, most restaurant chains offer plant-based options. So it makes sense that customers are taking advantage of them in a big way.
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Vita Mojo, a hospitality-focused platform, has published new data based on 139 million orders in restaurants across the UK and found that plant-based orders increased by 56 percent throughout 2024. It focused specifically on popular chains like Subway, Yo! Sushi, Leon, Wasabi, Gail’s, and Wenzel’s. “Customers are still looking for health-conscious and plant-based options,” said Vita Mojo’s CEO Nick Popovici in a statement.
Food-focused health news
It’s been a week packed with significant health-related news. Plant protein is in the spotlight for its heart benefits, plus a new Netflix documentary looks set to dive into the potential longevity benefits of a vegan diet.
New US guidelines set to prioritize plant protein
A new report from the United States Department of Health and Human Services has indicated that the 2025 to 2030 Dietary Guidelines for Americans will emphasize nutritious plant-based proteins more than ever before. The report advises a shift away from processed and red meats, in a bid to improve the nation’s overall health, but it calls out cardiovascular health specifically.
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Heart disease is the biggest cause of death in the U.S., but diet can play a big role in reducing the risk. While processed and red meats are associated with increasing the risk, an abundance of research shows that nutrient-dense, antioxidant-rich plant foods can decrease it.
New Harvard Study supports plant protein for heart health
A new study from Harvard T.H. Chan School of Public Health has added to the extensive amount of research that links plant-forward diets with improved heart health.
According to the new research, a higher ratio of plant protein to animal protein is linked to better heart health. Lead author Andrea Glenn MSc, RD, PhD, clarified in a statement: “The average American eats a 1:3 plant to animal protein ratio. Our findings suggest a ratio of at least 1:2 is much more effective in preventing [cardiovascular disease].” She added: “For [cardiovascular disease] prevention, a ratio of 1:1.3 or higher should come from plants.”
In a nutshell, the advice from researchers is to simultaneously decrease animal product intake and increase plant intake to support your heart. This is because plants are lower in saturated fat, packed with nutrients, and contain lots of fiber, which is essential for maintaining cardiovascular health.
New plant-based health doc coming to Netflix
A new documentary exploring the topic of longevity, anti-aging, and eternal life is coming to Netflix next year.
Called Don’t Die: The Man Who Wants to Live Forever, the documentary will follow the dietary and lifestyle habits of tech millionaire Bryan Johnson as he explores how possible it is to wind back the clock.
Tudum
It’s likely the documentary will explore the longevity benefits of plant-based foods (as seen in the Blue Zones, for example), as Johnson—who founded the Blueprint Diet program (which isn’t strictly plant-based)—is known to follow a vegan diet.
“Don’t Die tackles one man’s obsession alongside the larger issues it raises about our fear of mortality and long-held notions about growing older,” states Netflix’s media platform Tudum.
Food brand and innovation news
If you love Oatly’s signature brand of humor, you’re guaranteed to enjoy its new Santa taste test advert (keep an eye out on social media and streaming platforms). Plus, Oobli gets the FDA nod of approval for its unique sweet protein, and Netflix star Justine Lupe wants everyone to enjoy fungi-based yogurt with her at an exclusive brunch in Los Angeles. Find out how to win your spot below.
New Oatly campaign updates dairy-based Christmas tradition
Popular oat milk brand Oatly sees the old tradition of milk and cookies for Santa, and it raises a new idea: oat milk and croquembouche. The latter is a French dessert shaped like a Christmas tree.
In a new advert, professional Santas are seen taste-testing the new idea. The “totally unscientific and totally biased results” show that all of the Santas, bar one, prefer oat milk and croquembouche. The amusing new holiday campaign is set to run in both movie theaters and on social media.
Other new playful adverts from Oatly this year include Leave a Note and Love, Santa, both of which see old holiday videos dubbed with “oat milk and croquembouche” over the words “milk and cookies.” The adverts are set to feature on billboards, social media, and streaming services.
Justine Lupe teams up with Nature’s Fynd to host fungi-based brunch
If you want to sample Bill Gates’ favorite yogurt, next year, Nature’s Fynd is hosting a brunch in Los Angeles, which will, of course, include its signature fungi-based yogurt blend.
Justine Lupe of Netflix hit Nobody Wants This will be in attendance at the brunch, which is set to take place at Cabra LA in February and will be catered by James Beard Award-winning chef Stephanie Izard.
Nature’s Fynd
To win a place at the table (as well as flights to Los Angeles and two nights in a hotel), find out more about how to enter the sweepstakes here.
“I’m so happy to have discovered Nature’s Fynd, as there’s something wonderful about not having to overthink whether what I’m eating is both good for me and good for the planet,” Lupe said of Nature’s Fynd’s fungi-yogurt in a statement.
FDA recognizes Oobli sweet protein as safe
Oobli, a company specializing in creating sweet protein alternatives to sugar, has successfully achieved an important regulatory milestone with the FDA.
The company received a “no questions” letter for its new sweet protein monellin, which essentially means the FDA reviewed Oobli’s ingredient and found no safety issues or concerns. Earlier this year, the company also received the same letter for its first sweet protein brazzein.
Oobli
Created with precision fermentation, monellin is even sweeter than brazzein. It’s also far sweeter, and healthier, than traditional sugar.
To prove monellin’s safety, Oobli conducted multiple tests, including some that involved animals. According to the brand, this was to ensure its future approval in multiple countries.
“Having additional sweet proteins on the Oobli platform will enable companies across the globe to focus on ways to reduce sugar without compromising taste. It’s like having more tools in the toolkit,” said Jason Ryder, founder and CTO at Oobli, in a statement.
