Vegan Seasonal Meal Is Top Seller At Whole Foods

The meal was co-created with a top plant-based restaurant
The vegan meal from Vedge (Photo: Whole Foods)

Chain store Whole Foods has announced its top sellers for the year - and making the list is the vegan Thanksgiving meal the retailer offered this year.

According to the store: "As the holiday entertaining season continues, Whole Foods Market is revealing some of their customers’ foodie favorites for the season, including the most searched and top-rated recipes, favorite prepared foods, and the bestselling holiday staples featuring new lower prices to inspire home cooks for the hosting season."

Vedge

In November, Whole Foods teamed up with Philadelphia-based vegetable restaurant Vedge to create all-new holiday recipes.

The meal included a number of dishes such as mustard-glazed cauliflower, lentil-mushroom stuffing, 'cheesy' rutabaga and potato mash, sauerkraut-roasted rainbow carrots, and chocolate toffee mini cake. 

And according to data, the meal was a top pick.

Vedge uses fresh, seasonal produce in its meals

Picks

A statement from Whole Foods says: "Whole Foods Market is renowned for its innovative prepared foods offerings and bakery items that are inspired by local flavors. 

"For the holiday season, the brand’s global e-store menu featured items ranging from full turkey dinners with all the trimmings to exclusive offerings developed by local chef partners. 

"According to customers, this year’s top prepared picks were: the nine-inch Bittersweet Chocolate Pecan Pie from cult-favorite Brooklyn-based pie shop, Four & Twenty Blackbirds, the Thanksgiving dinner for 12, and the vegan meal from the renowned Philadelphia vegan chefs at Vedge."

READ MORE:

BREAKING: Plant Based Startup Beyond Meat Launches Vegan Sausage

New Netflix Series 'Rotten' To 'Expose Fraud, Corruption, And Health Impact' Of Big Ag

'It Tasted Like Meat': Television's 'The Doctors' Try The Plant Based Impossible Burger

(c)2018 Plant Based News LTD. All Rights Reserved.
Reuse this content
PBN Contributor:

Maria is a former magazine editor, newspaper reporter, and features writer. Her writing has been published by The Guardian, The Huffington Post, and various regional newspapers, as well as Vegan Life magazine and Vegan Trade Journal. She has interviewed a huge range of people, from Prime Ministers to authors, activists, pop stars and actors, and enjoys the varied range of topics writing for PBN allows her to tackle. You can follow her on Twitter @MariaChiorando and Instagram @mariachiorando.

Join the conversation

Disclaimer: The opinions expressed in this article are prepared in the author's capacity and do not necessarily reflect the views and opinions of Plant Based News itself. 

Since you're here...
Plant Based News is a FREE service that receives millions of views each week on YoutubeFacebookInstagramTwitterour weekly newsletter and this website. This takes a lot of our personal time, money and hard work. But we do it because we KNOW it makes a difference. If those following our reporting helped by contributing, we could do even more. Please consider supporting us so we can create further awareness about animal rights, environmentalism, ethical consumerism and the plant-based lifestyle. Not a false narrative - but information that empowers people to make better choices.

Support Plant Based News

It's World Vegan Day