The VegNews Guide to Being a Fabulous Vegan

Look Good, Feel Good & Do Good in 30 Days


By Jasmin Singer

By VegNews Magazine

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Go vegan the fabulous way with this helpful guide from an editor of VegNews, an award-winning vegan media outlet.

Maybe you’re interested in it for the food, maybe it’s the animals, or maybe climate change has got you thinking. Whatever your reason, maybe you don’t quite know where to start. After all, doesn’t going vegan mean you have to give up tasty snacks, cool shoes, a sense of humor, and your leather couch? (Nope, nope, no way, well . . . eventually.) Covering everything from nutrition (you will get enough protein, promise) to dating (vegans have better sex. It’s true) to fitness (you want to lift a car over your head? Sure), Jasmin Singer and the team at VegNews bust all the myths and give you all the facts about a plant-based lifestyle. With 30 easy recipes to get you started, The VegNews Guide to Being a Fabulous Vegan will help you adopt a lifestyle that’s better for you, the animals, and the planet. And what’s more fabulous than that?



The best thing for you is the best thing for the planet, the best thing for the people of the world, and the best thing for the animals. And the greatest part of it all? It’s so damn delicious.


There are few other words in the English language that immediately bring up such a knee-jerk reaction among pretty much everyone. Of course, you’ve got your stereotypes (vegans are weak, they’re angry, they’re hippies, they’re annoying, they’re probably right); your immediate defenses (“If I go vegan, I’d miss my mom’s amazing Christmas pot roast, and I won’t be able to put creamer in my coffee”); and—admit it—your curiosity (“Veganism does seem to be the best way to lower my carbon footprint… Not to mention, I just saw some supercute new vegan shoes that I kind of want”). Anyone who has ever considered going entirely plant-based—whether or not they ever followed through—has struggled with the exact same questions, faced identical food-scarcity fears, and wondered whether it was healthy. Let’s just start off right now by saying that you—as well as your skepticism and intrigue—are not alone.

The fact that you’re even reading this is indication enough that this book is for you, because regardless of where you fall on the vegan-curious spectrum—from “My girlfriend gave me this book and told me I have to read it or she’ll break up with me” to “Here! Take my leather belt! Where can I get a hemp replacement? I’m all in!”—leaning into plant-based living, whether you want to try it for a month or you’re ready to go full-throttle, has something for everybody.

There’s so much we can’t control. Politics. Missed trains. Elevator music. What our ex says about us.

And yet there is so much we can control. How we react to missing that train. The song we rebelliously sing in our head when the elevator music is making us fall asleep. The choice to finally block our ex on social media.

What we eat. What we don’t.

In today’s tech-driven, fast-paced world, there is solace and order in the power that comes when we align our values with what we consume. It’s something we do have control over. For most of us, pushing past our comfort zone long enough to ask ourselves the tough questions—whether our diet truly matches our vision for how we want to feel—results in an often indisputable shift toward eating plants.

Veganism. There’s that word again… the one that bounces around our head when we stare at the late-night menu selections at the diner and momentarily question whether that hamburger is really the right choice. Won’t it make us feel sluggish and heavy? Why does it seem so viscerally disgusting to so many of us? Or what about those of us for whom meat is extra tasty, a fact that secretly riddles us with guilt? Yet we order it anyway, because that’s just what we do.

But it doesn’t have to be. In fact, it can’t be. Since the advent of factory farming in the 1950s, the animal agriculture industry has created a monstrosity of epic proportions that is entirely unsustainable any way you look at it—both for the planet and for our own bodies. Speaking of our glorious bodies, when it comes to feeling great so that we can perform as best as possible at the gym, the answer is simple: we have to start fueling ourselves with plants. And fear not, because veganism today is not your mother’s vegetarianism of yesterday.

When you’re talking about stepping up your fitness game, the easiest and most effective answer is to go vegan. Whether it’s long-distance runners, weightlifters, baseball players, football players, or tennis players, so many of the people who are truly interested in optimizing their health—world-class athletes—are turning to vegan diets and experiencing incredible results. The evidence is piling up that plant-based eating is not only possible from a nutritional perspective, but it’s the healthiest possible way to feed yourself.

In fact, plant-based diets can help prevent all sorts of diseases, from heart disease to type 2 diabetes, rheumatoid arthritis, stroke, obesity, and the myriad other chronic diseases plaguing America, including many forms of cancer. Plants are incredibly good for you and have all sorts of nutrients that are absolutely crucial for optimal health and fitness. As you’ll see in these pages, plant-based food also tastes totally fantastic.

While most of us know that too much of these animal-derived foods are unhealthy, until recently, we didn’t realize that we didn’t need them at all, and that plants are truly where it’s at when it comes to optimal health, the health of our planet, and our collective care of individual animals.

This book is going to break all of that down in really specific ways that will set you up for success. We will delve into common questions about things like protein (spoiler alert: vegans get plenty, and they get it from the same exact place as rhinos and elephants); things that everyone wonders but no one asks (another spoiler alert: yes, breast milk is vegan, and yes, vegans have better sex); and things that you didn’t realize you need to know, but now you’re so glad you do (no, you don’t need to keep swallowing expensive, inhumane fish oil to get your omegas).

A really common concern people have when going vegan is the perceived permanence of the word. It can indeed sound really big and really serious, especially if the only vegans you know exist online. Let this book help you ease into veganism, taking it one day at a time so that you don’t get overwhelmed by all the things you’re worried about and then don’t try at all. This book is not about perfection, and neither is veganism.

So, try it for thirty days in a row. Or not in a row. Make all of the mouthwatering recipes in these pages, or just read them as you snack on popcorn. Read a chapter every morning, or read this whole book in one weekend. Buy a copy for your skeptical dad so he can understand why you’re doing this cockamamie thing, or get a copy for your newly vegan cousin—or give yourself the gift of keeping it all for you.

There are no rules for reading this book, and there are no rules for going vegan.

Wait, that’s not true. There’s one rule: don’t eat or use animal products. That’s what vegan means, and it’s easier—and more interesting and fun and fashionable and delicious—than you think.

Black-Eyed Pea Croquettes with Creamy Rémoulade Sauce

Makes 10 croquettes

Packed with protein, black-eyed peas are also believed to be good luck when eaten at the beginning of the year. But you’ll certainly be feeling lucky with these crisp, light croquettes—drizzled in creamy French sauce—all year round.


1 tablespoon plus 2 teaspoons safflower oil

½ medium-size onion, finely chopped

2 garlic cloves, finely chopped

1 small zucchini, finely chopped

½ red bell pepper, seeded and finely chopped

1 (15-ounce) can organic black-eyed peas, drained and rinsed

½ teaspoon seafood seasoning

½ teaspoon salt

¼ teaspoon freshly ground black pepper

2 tablespoons vegan Worcestershire sauce

2 tablespoons freshly squeezed lemon juice

1½ teaspoons pure maple syrup

½ cup finely ground yellow cornmeal

½ cup bread crumbs

Rémoulade sauce:

2 tablespoons vegan sour cream

3 tablespoons vegan mayonnaise

½ teaspoon hot sauce

1 teaspoon freshly squeezed lemon juice

Zest of ½ lemon

¾ teaspoon pure maple syrup

¼ teaspoon salt

¼ teaspoon freshly ground black pepper

Prepare the croquettes: In a sauté pan over medium heat, heat 2 teaspoons of oil. Add onion, garlic, zucchini, and bell pepper and cook for 3 to 5 minutes to soften. Transfer the mixture to a large bowl. Set aside.

In a food processor, combine black-eyed peas, seafood seasoning, salt, black pepper, Worcestershire sauce, lemon juice, maple syrup, cornmeal, and bread crumbs. Pulse until mixture is even and smooth. Transfer to a bowl and fold in vegetables.

In a large skillet over medium heat, heat remaining tablespoon of oil. With damp hands, form ¼ cup portions of croquette mixture into football shapes about ½ inch thick. Place in pan and cook for 3 to 5 minutes on each side, or until golden and warmed through.

Prepare the rémoulade sauce: Combine all sauce ingredients in a medium bowl and whisk together.

To serve, dollop each warm croquette with sauce.


You’ll get your protein from the same place as the elephants, giraffes, and moose: nutrition-packed plants.

Look around.

Do Americans look like they have a protein deficit, or a deficit of anything? We are hardly a country full of people who are wilting away. The “protein question”—which vegans are very, very used to being asked—is almost always worthy of an eye roll, but the truth is, folks really, actually want to know. It has been drummed into our head that we need a lot more protein than we actually do, and that animal flesh is the best way to achieve that. Yet all of that is severely misguided. Slow your roll, because we can absolutely get more than sufficient protein on a vegan diet.

A whole lot of experts and medical professionals underline this point. The Academy of Nutrition and Dietetics—the United States’ largest conglomerate of food and nutrition professionals (representing over 100,000 registered nutritionists and technicians)—has stated, “Plant protein can meet requirements when a variety of plant foods is consumed and energy needs are met.” There you have it. Feel free to move on to the next chapter now. (Just kidding. Keep reading this one first.)

And the myth that vegans don’t get enough protein is just part of it; the other side of the story is that, in general, most people get way too much protein. Have you ever heard of kwashiorkor? Probably not. Kwashiorkor is protein malnutrition caused by famine, and—though extremely rare—is seen mostly in undeveloped countries; harrowing images of starving children with big bellies and skinny limbs might come to mind. The reason we don’t see it in developed countries, such as the United States, is that it’s very uncommon. Although there are instances in the United States where someone might have less-than-adequate protein (but not kwashiorkor) this is also extremely rare because there’s protein in everything.

And we do mean everything. Vegans specifically get protein from healthy and robust foods, including lentils, beans, seeds, nuts, whole grains (such as quinoa and oats), fruit, vegetables (bok choy, kale), soy products (tofu, tempeh, edamame), and seitan (vegan meats).

If you dive into the protein question, you will find there are two other related questions: “What is a complete protein?” and “Do I need to combine foods to get a complete protein?” It takes twenty different amino acids to make protein; some of these are made from our bodies, while others—essential amino acids (EAA)—have to be provided by what we eat. To get enough EAA, we need to keep filling up with a variety of plant foods so that we can replenish our supply. The antiquated idea, popularized in the 1970s, that we need to combine foods to get a perfect protein—such as eating beans and rice together (but not individually)—has been wildly disproven. As long as we’re eating a variety of plant-based foods, we will obtain all the complete protein we need. In fact, we will thrive. As long as we eat our beans.

If it calls to you to actually calculate how much protein you need, follow this rule: Adults should eat 0.36 grams a day for every pound of healthy body weight (if you’re 150 pounds, that equals about 60 grams of protein per day). You really don’t need to overthink this, though. If you’re taking in enough calories and are eating mostly whole foods—again, that’s vegetables, beans, fruit, and whole grains—you will get enough protein. Pinkie swear.

Another way of looking at it is to aim for three to four servings of legumes each day (one serving can look like ½ cup of cooked beans, tofu, or tempeh; 2 tablespoons of peanut butter; or ¼ cup of peanuts). Word to the wise: split peas or lentils are less gas-producing and higher in protein because they are nonbean legumes (you’re welcome). One other thing to keep in mind is that as far as dairy-free milks go, soy milk and pea milk (yes, pea milk is a thing, and the brand Ripple makes it particularly well) have more protein than almond, rice, oat, and hemp.

Much like religion, our deeply ingrained mindsets around food often present themselves in our conversations and blindly dictate our meal choices. The idea that we don’t get enough protein without meat is so completely absurd (do you actually know anyone who has ever suffered from protein deficiency?), and yet it’s in many of our go-to belief systems. But why? The meat industrial complex and dairy lobby force-feed us this kind of messaging, starting when we are little kids and are told that milk “does a body good” and that meat and dairy are required for strength and optimal nutrition. There is big money behind these kinds of misperceptions, and these mega-companies are literally relying on our willful ignorance to eat it up. Our suggestion is to spit it out instead.

So, the next time a meat-eater asks you where you get your protein, you might want to respond by asking them where they get theirs. Then, you have full permission to rip this page out and hand it to them (whether you ask them to actually eat this page is totally up to you). Then, take them out for a bucket of seitan wings, your treat.

BBQ Oyster Mushroom Sliders

Makes 4 sliders

Marvelously meaty mushrooms are made even tastier with a quick sear and a basting of smoky-sweet barbecue sauce.

1 tablespoon grapeseed oil

8 ounces (4 cups) oyster mushrooms, cut into 3-inch pieces

¼ teaspoon salt

1 cup vegan barbecue sauce

4 small vegan ciabatta buns

1 cup thinly sliced collard greens

2 teaspoons olive oil

¼ cup vegan mayonnaise

½ medium-size red onion, thinly sliced

In a cast-iron skillet over medium-high heat, heat grapeseed oil. Place mushrooms, cut side down, in skillet and sprinkle with salt. Lower heat to medium-low.

Place another cast-iron skillet on top of mushrooms. Cook for 7 minutes, flip mushrooms, and continue to cook between both skillets for 5 more minutes, or until browned and tender.

Pour barbecue sauce over mushrooms and gently stir to coat. Continue to cook, uncovered, for 5 more minutes.

To assemble sliders, toast buns on each side. Massage collard greens with olive oil for 3 minutes, or until tender. Spread 1 tablespoon mayonnaise on each bun. Top bottom bun with collards, then add oyster mushrooms. Top with a few slices of red onion and top bun. Serve immediately.


The practice of leaving animal products off your plate is older than time; it existed before Beyoncé, before Instagram, and before your great-great-great grandparents were putting supper on the table.


Pet celebrities. Smoothie bowls. They are Instagram-worthy, shocking, and fleeting. Although some trends find their way back to the zeitgeist, whims pass for a reason. In diet-speak, we’ve seen everything from the watermelon diet to the carb-free diet, the carb-only diet to the eat-every-other-day diet. Low-fat, high-fat, low-carb, all-meat, keto, paleo, Atkins… you get the picture. Diets come and go, but veganism—a term coined in 1944 by British activist Donald Watson—is no passing thing.

In the last few years, veganism officially entered the mainstream. Research firm Global Data compiled a report that highlighted six key trends in the worldwide prepared foods industry, two of which—“go meat-free” and “ethical eating”—specifically centered on eliminating or reducing animal products. The keen interest in ditching animal products cannot be denied and is further proven by the fact that the number of Americans identifying as vegan has gone up by 600 percent in just three years. This explosive growth is influenced by a myriad of factors, including the environmental and health benefits of eliminating animal products, the ethics of leaving animals off our plates, and (for better or for worse) an onslaught of countless celebrities who are suddenly hashtagging things #vegan. Veganism is not just a trend, but a lifestyle choice that’s dislodging itself from the margins and becoming the norm.

The surging popularity of veganism is far-reaching, with worldwide implications and manifestations. Around the globe, people are making the connection. Plant-based companies in Brazil are growing at a rate of 40 percent annually. In China, the vegan population has increased to more than fifty million. CNN recently posited that Germany is leading the way for a vegan revolution, pointing to the exponential growth of vegan products being released in the country faster than you can say Ach du lieber Gott! (a whopping one in ten of all new products there are entirely plant-based). In Canada, 53 percent of residents consume meat alternatives. Omnipork, a brand-new plant-based product that mimics the flavor, consistency, and versatility of ground pork, recently launched in Hong Kong at the Michelin-starred, Cantonese fine-dining restaurant Ming Court. In the United Kingdom, there are an estimated 3.5 million vegans. In the Middle East, Prince Khaled bin Alwaleed bin Talal of Saudi Arabia announced his plans to open at least ten vegan restaurants in an effort to boycott fast-food eateries, empower people to reach their optimal health, and combat the obesity epidemic that he says is a disaster plaguing the region.

And this craze is nothing new. Although it’s been in the spotlight more and more—especially as enormous fast-food chains introduce vegan options (Burger King, Carl’s Jr., and even KFC now offer vegan versions of traditional, animal-based menu items), plant-based eating is as old as food itself. Those who follow such religions as Buddhism, Jainism, and Seventh-Day Adventism pretty much wrote that book. Japanese Buddhist monks were practically donning vegan message-wear back in the sixth century when they created the cuisine known as shojin ryori, a type of vegetarian cooking focused around simple tastes and fresh foods. And Seventh-Day Adventists—veg for over 150 years—are known for their long life expectancy. By the time the term vegan was actually coined, eschewing animal products was old hat. And by the time Miley Cyrus caught wind of the benefits of a vegan diet in 2014, animal studies had already been an official degree for students studying at New York University.

Veganism has deep roots in Africa, too. Precolonial Africans relied heavily on plants, making up the bulk of their diet. It was a mix of globalization and cultural appropriation that caused many African societies to revolve around meat. But prior to farming, Africans were hunters and gatherers, focusing their finds on vegetables, including tubers, bulbs, and edible flowers—with the occasional game. It wasn’t until just five centuries ago, when slave-traders showed up, that larger-scale crops—such as animals used for food—were introduced, becoming a lucrative field and changing the shape of how Africans ate.

So, veganism is clearly no breeze-through novelty. Its roots have been planted for eons, and it is the only way forward. And whether the global shift to plant-based living is based on health (the United Nations has stated that a well-planned vegan diet can be optimal); athleticism (the rise in vegan athletes is exponential, as evidenced by the 2019 James Cameron–produced Sundance documentary The Game Changers highlighting multiple professional champion athletes from the NFL, NBA, and WWF); the environment (the carbon footprint of people who eat meat every day outweighs the footprint produced by vegans by 1.8 tons); or ethics (more than fifty billion land animals worldwide are raised and slaughtered for meat annually); all signs point to veganism as the sustainable and sound lifestyle choice. There is nothing fleeting about that.

Pineapple-Habanero Bean Tacos

Makes 8 tacos

These tasty tacos have it all—some sweetness, some heat, and, yes, a heaping helping of plant-powered protein, thanks to the humble-but-mighty kidney bean.

1 tablespoon vegetable oil

1 medium-size red onion, finely chopped

1 teaspoon chopped garlic

1 (14-ounce) can tomato sauce

½ cup crushed pineapple in juice

1 habanero pepper, seeded and chopped


  • "The VegNews Guide to Being a Fabulous Vegan provides a refreshing perspective on how to get animal products out of your diet and embrace a life that is in line with your values. If you're curious about veganism, start right here."—Joaquin Phoenix, Academy Award, Grammy, and Golden Globe Winner
  • "From the delicious and easy recipes to longtime VegNews editor Jasmin Singer´s insightful, fun, and informative commentary, every part of The VegNews Guide to Being a Fabulous Vegan is truly fabulous. I only wish I had this book when I started eating plant-based! Whether you're ready to make a change in your life or just leaning into this wonderful, conscientious, ethical, and delicious diet, The VegNews Guide to Being a Fabulous Vegan is a must-read."—Daisy Fuentes, TV Host and Entrepreneur
  • "Never did I think I would find a book that held so many things I care and love about so perfectly in one place. The VegNews Guide to Being a Fabulous Vegan eases you in, helping you to not only make a healthier dietary decision for yourself but also educating you on why veganism is important as a movement. The VegNews Guide to Being a Fabulous Vegan is chock-full of every single delicious alternative you can think of, as well as mouthwatering photos. This book is my new vegan bible!"—Mena Suvari, Actor
  • "For the sake of the environment alone, more than ever, shifting to a vegan diet is crucial. If there is not a planet healthy enough for all living beings to healthfully inhabit, not one other issue great or small--from animal rights to civil rights to voting in elections--will matter. The VegNews Guide to Being a Fabulous Vegan is essential in helping make the surprisingly easy and delectable switch to plant-based."—Tig Notaro, Comedian and Grammy Award Winner
  • "As a dedicated vegan and parent to vegan children, VegNews has long been a staple in my life. VegNews editor Jasmin Singer takes the approachable, fun, delicious, and meaningful experience that is VegNews and folded it into this incredible book--which is the only book you need to own if you are vegan or even just vegan-curious. Food, lifestyle, ethics, doughnuts ... The VegNews Guide to Being a Fabulous Vegan has it all! VegNews and Singer have created such a glorious vegan book, and I can't wait to send this to everyone (vegan and non-vegan) I know."—Mayim Bialik, Actor and bestselling Author
  • "There is no better time to go vegan than now, no better brand to trust than longstanding media empire VegNews, and no better person to guide you through that process than the brilliant Jasmin Singer. I've been an admirer of both VegNews and Singer's incredible vegan advocacy for years, and I am thrilled and grateful they have distilled their substantial knowledge and insights about the vegan lifestyle into a book that will undoubtedly help you with every aspect of plant-based living. From making sure your mascara wasn't tested on bunnies to figuring out what to eat for breakfast to getting a grasp on the role animal agriculture has on the environment (and what you can do about it), The VegNews Guide to Being a Fabulous Vegan is the book I'll be giving to new and seasoned vegan friends alike!"—Evanna Lynch, Actor
  • "The VegNews Guide to Being a Fabulous Vegan is sassy, smart, and full of thousands of tips for ditching animal products, and delivered in a digestible way that literally anyone can implement. Acclaimed VegNews editor Jasmin Singer is extremely knowledgeable and classy, and as you read this book, Singer will become your best friend--the kind that knows more than you, but invites you in rather than pushes you out. Get ready to have your mind blown. After reading The VegNews Guide to Being a Fabulous Vegan, your life will never be the same."—Daniella Monet, Actress and Influencer
  • "Veganism has moved from fringe to mainstream, and The VegNews Guide to Being a Fabulous Vegan is there for anyone who is ready to make a choice that honors their values of not hurting animals, protecting the planet, and embracing the best food on the planet. Everything about this book is--as promised--totally fabulous, and longtime VegNews editor Jasmin Singer is both deeply thoughtful and totally hilarious in her writing."—Jane Velez-Mitchell, New York Times bestselling Author and TV Host
  • “Give this book to everyone you know, but keep one for yourself or you’ll be over at their houses all the time.”

    Ingrid Newkirk, Founder of PETA
  • The VegNews Guide to Being a Fabulous Vegan is the coolest, most informative, most inspiring, and downright most fun book about making the vegan transition that I have seen in a long time! With concise tips and rock-solid information, it will give you confidence in your food choices and covers all the questions you could have—and then some.”

    Neal Barnard, MD, President of Physicians Committee for Responsible Medicine
  • “I heartily recommend The VegNews Guide to Being a Fabulous Vegan, which incorporates the ethics of veganism with inspired tips for living artfully and with empathy for humans and other animals.”

    Gene Baur, Author and Co-Founder of Farm Sanctuary
  • “Jasmin Singer is a national vegan treasure who has forgotten more about veganism than most of us will ever know.  This book is a beautiful and rare combination of recipes and vegan history and insights. Whether you are a seasoned traveler or just getting started on the road to veganism, this book will deliver hours of enjoyment and in-depth information to steer by.”

    Seth Tibbott, Founder of The Tofurky Company
  • “It's time to let your inner goodness shine with The VegNews Guide to Being a Fabulous Vegan. If you like eating good food while doing good for yourself and the world (and who doesn’t?!?), then buy this book. You won’t regret it!”

    Toni Okamoto, Author of Plant-Based on a Budget and The Friendly Vegan Cookbook
  • The VegNews Guide to Being a Fabulous Vegan is everything you need to go vegan bundled up into one colorful, mood-brightening book. Packed with helpful tips, trendy tweetables, gorgeous photos, and delish recipes that will change the game in your kitchen, this book is a crazy-fun way to lean into an ethical life." 

    Michelle Cehn, founder of World of Vegan and author of The Friendly Vegan Cookbook
  • “Lively and timely and fabulous (of course), this book celebrates 'vegan' as the sweet spot at which kindness, deliciousness, and vibrancy intersect with sustainability and style. Fifty years from now, everybody will have figured this out. With Fabulous Vegan, we don't have to wait.”

    Victoria Moran, Director of Main Street Vegan Academy and Author of Main Street Vegan
  • “It’s never been easier to cut back on animal products, and with this helpful guide you might find in a month or less that you went all the way.” 

    Brian Kateman, President of Reducetarian Foundation
  • “Eye popping and mouthwatering! A fabulous, accessible, ethical guide by the witty and incomparable Jasmin Singer.”

    Liz Marshall, Director of The Ghosts In Our Machine and Meat The Future
  • "VegNews was one of the things that inspired me to get involved in vegan media. I loved all the wonderful colorful images, the delicious recipes, and the wonderful stories. Author Jasmin Singer is a beacon of love and light in what can sometimes be a dark and challenging world. I can't wait for you to open the pages of this book and feel compelled to try a vegan lifestyle. There is so much to choose from. You are going to love it!" 

    Robbie Lockie, Co-Founder and Director of Plant Based News
  • “It's not everyday you find a book that is not only fun, beautiful, and makes you salivate, but also teaches you more about the world and yourself. Get inspired to dig deep and cook!”

    Lynn Chen, Actress and Director of I Will Make You Mine
  • “Even as a veteran vegan, The VegNews Guide to Being a Fabulous Vegan is going to make me even more fabulous! Practical advice, great recipes, support, and validation … it’s all in there. Give it not just to the veg folks in your life, but everyone you know who’s veg-curious!

    Elisa Camahort Page, Host of The Op-Ed Page Podcast and Author of Road Map for Revolutionaries: Resistance, Activism, and Advocacy for All
  • “Jasmin Singer is one of the most original, intelligent, and articulate writers in the vegan world. This excellent book is proof!” 

    Gene Stone, Co-author of Living the Farm Sanctuary Life
  • “As a long time plant-based eater, I still learned so much from this incredibly humorous and well written book by VegNews editor Jasmin Singer! This book is perfect for anyone curious about the vegan lifestyle. Jasmin provides so much important information delivered with grace and levity that makes you want to grab a plate of vegan tacos with her! It’s a delicious read from start to finish.”

    Leslie Durso, Plant-Based Chef of the Four Seasons Hotels
  • “The geniuses behind VegNews have done it again! The VegNews Guide to Being a Fabulous Vegan is, well, simply FABULOUS! The ‘IT’ book of the year, Fabulous Vegan has easy and delicious recipes, gorgeous photos, real-life advice, and everything you need to live a fabulous vegan lifestyle. I can't wait to cozy up with this book and a mug of vegan hot chocolate, over and over again!”

    Chloe Coscarelli, chef and cookbook author
  • "The VegNews Guide to Being a Fabulous Vegan is the ultimate one stop shop for all things vegan. It's witty, informative and fun approach to informing yet never preaching makes it easy to absorb and put veganism into action effortlessly. Fully vegan or vegan curious folks alike will truly appreciate Jasmin Singer's priceless vault of knowledge and tips, which coupled with the book's enticing imagery, makes The VegNews Guide to Being a Fabulous Vegan a must have resource for every household to refer back to time and time again."

    Meg Vora, Co-founder of Delikate Rayne
  • “Wow! Spectacular! A real gem. This is the guide for anyone flirting with veganism. The VegNews Guide to Being a Fabulous Vegan serves up tantalizing recipes, down-to-earth tips, supportive advice, and helpful Real Talk.”

    Milo Runkle, Founder of Mercy For Animals
  • "What a treat! Jasmin Singer and VegNews delight the senses in this joyful and inspiring guide that is as delicious in content as it is visually delectable. Bold, fun, and easy-to-read, The VegNews Guide to Being a Fabulous Vegan is perfect for the veg-curious, long-time vegans, and everyone in between. It’s unique and far-reaching in its coverage with a fresh take on the issues that both informs and entertains. Bye-bye stereotypes and misconceptions, this is next level veganism—and fabulous it is!"

    Dawn Moncrief, Founder of A Well-Fed World

On Sale
Dec 15, 2020
Page Count
256 pages
Hachette Go

Jasmin Singer

About the Author

Jasmin Singer is the author of the memoir Always Too Much and Never Enough and was named by the Advocate Magazine as one of “40 Under 40 People to Teach Us About Each Other.” In addition to being a longtime editor with VegNews, Jasmin is the co-founder and co-host of the media nonprofit and weekly podcast, Our Hen House, which has been awarded several Webbys and has been touted as the “town hall for vegans” by Today Show correspondent Suzy Welch. She has appeared on The Dr. Oz Show, HuffPo Live, and in the documentaries Vegucated and The Ghosts in Our Machine. Jasmin has also been featured in media outlets such as CNN, Women's Health, Metro NY, TimeOut NY, the Atlantic, and the New York Observer. A sought-after public speaker, Tedx presenter, and actor, Jasmin splits her time between Los Angeles and New York City.

VegNews, the largest vegan media brand in the world, encompasses an award-winning magazine, popular websites, thriving social media community, events, and even global vacations. Reaching nearly four million people each month through its various print and digital platforms, VegNews shares the best in plant-based recipes, news, interviews, travel, beauty, fashion, and more. Since its launch in 2000, the beloved plant-based brand has won nearly every media industry award and has been named “Magazine of the Year”, “Magazine of the Decade,” one of the “Top 20 Magazines in the Country,” and “Best Media Company.” The New York Times calls VegNews a “glossy magazine that is a mix of People and Real Simple for the meatless set,” and VegNews publisher and co-founder Colleen Holland has been named one of the nation's “Top Women in Media.” VegNews celebrates 20 years in 2020.

Learn more about this author