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A stack of dark chocolate pieces with nuts, surrounded by scattered hazelnuts and cocoa powder

The rise and rise of plant-based chocolate: more options than ever

There’s never been a better time to be a chocolate lover exploring plant-based options. While…

Jackfruit plant hanging from the tree

Tips for cooking with: Jackfruit

Welcome to ProVeg’s 101 series, where we help you master the basics of plant-based cooking!…

Klaus Mitchell, in a green polo shirt, is speaking into a microphone against a blue backdrop. His gaze is directed forward as he delves into the interview.

Driving change through media and movement: an interview with sustainability advocate Klaus Mitchell

ProVeg’s Emily Styrka speaks to Klaus Mitchell, a leading voice in the field of sustainability…

What happens after Veganuary is over?

If you kicked off 2025 by signing up for Veganuary, we understand that transitioning to a plant-based diet is a big step. But you don’t have to do it alone! Plant-based eating is easier and more sustainable with support.

Brown lentils in a bowl

Tips for cooking with: Lentils

Welcome to ProVeg’s 101 series, where we make plant-based cooking easy and exciting! This Veganuary…

Bowl of hummus

Tips for cooking with: Chickpeas

Welcome to ProVeg’s 101 series for plant-based cooking! This Veganuary, why not try the humble…