New York Magazine's food blog Grub Street has published a comprehensive vegan encyclopedia for omnivores.
The guide, which is titled A to V: The Encyclopedia of Vegan Food, explains plant-based foodie terms, including culinary breakthroughs, cult brands, sandwich fillings, and food tech.
Concocted by Robin Raisfeld and Rob Patronite, the omnivore's encyclopedia 'to navigating an increasingly plant-based world' features terminology such as aquafaba, Impossible Burger, Gary, and Happy Cow.
The guide - which has been trending as number one as the most viewed story on the website - is also available to read in New York Magazine's latest issue.
But the writers have also warned of a vegan misconception, highlighting that vegan doesn't equal health food.
The piece reads: "Many ethical vegans seem content to subsist on highly processed facsimiles of meat, chicken, and fish, sculpted from soy protein or wheat gluten, often deep-fried and accompanied by a pile of inherently vegan fries."
Explaining 'aquafaba', the light-hearted guide says: "It’s hard to say what’s made more of a culinary impact: man’s harnessing of fire or vegans’ discovery that canned-chickpea liquid whips up into a substance so akin to eggs it’s revolutionized everything from meringues to mayo."
You can view the full encyclopedia here
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Diana is a London-based writer dedicated to bringing you the latest updates in ethical consumerism and plant-based nutrition. She is a recent media graduate with extensive journalistic experience, and writes in hopes of changing the narrative. You can follow Diana on Instagram and Twitter @dianalupica
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