VegMichigan Highlights

Welcome to VegMichigan

A nonprofit organization promoting awareness of the health, environmental and ethical benefits of a plant-based diet.




wholefoodsmed_cabof Southfield








 Well-fed world logo


 Rustic MarketAndersen



VegMichigan/VegNews Magazine


Great News!! VegNews is Back!!

VegMichigan members will once again receive 6 free issues of VegNews annually starting with the January issue.

VegNews went under reorganization and was not available for a period of time.

Thankfully, it is back.

Now, for the price of a $30 VegMichigan membership, you will receive VegNews, a $36 retail value, and free admission to VegFest, a $15 value.

That’s a $51 benefit for a $30 membership.

And of course, your contribution goes to a non-profit, all volunteer organization that continually promotes your good health, your environment and animal compassion.

You can join, or renew you membership at

You must be a member by November 16 to receive the January issue.


Guinness Beer Is Going Vegan


Guinness, the Irish stout that once famously advertised itself under the slogan “Guinness is good for you,” took a step this week to inject 21st-century food culture into its 256-year-old product. Guinness is going vegan.

The company announced on Monday that starting at the end of 2016, its beer will no longer contain trace amounts of fish bladder, an integral part of its filtration process.

Few customers — except perhaps vegans and vegetarians who enjoy a pint — were probably even aware that the famous inky-black drink contained any fish parts at all. But it is actually quite common for cask beers to be filtered using isinglass, a gelatinlike substance derived from the dried swim bladders of fish that is used to separate out unwanted solids like yeast particles from a brew, the company said.

“Isinglass has been used widely within the brewing industry as a means of filtration for decades,” the company said in a statement on Monday after a report in The Times of London. “However, because of its use we could not label Guinness as suitable for vegetarians and have been looking for an alternative solution for some time.”

Vegan Pumpkin Chocolate Chip Cookies


Pumpkin Chocolate Chip Cookies
makes 2 dozen cookies

1.5 C all purpose flour
1/2 tsp salt
1/2 tsp baking soda
1/2 tsp baking powder
1 C packed brown sugar
1/2 C vegetable oil
1.5 C pumpkin puree
1/4 C applesauce
1/2 tsp vanilla
1/2 C vegan chocolate chips

Preheat oven to 350.

Whisk together the oil and the brown sugar. Add in the pumpkin, applesauce, and vanilla and combine. In another bowl mix together the flour, salt, baking soda, and baking powder.
Add the dry ingredients into the wet ingredients and mix well. Stir in your chocolate chips.

Using a spoon or cookie scoop, drop the cookie batter onto a greased baking sheet and bake for 15 minutes.

Report: U.S. Dairy Alternatives Market Worth $2.09 Billion and Growing


Take one look at the “dairy” aisle in your local Walmart, and it’s clear that consumers are steering away from cow’s milk. It begs the question: with the myriad of milk alternatives, does anyone even drink the real thing anymore?

According to the data — less people consume the bovine liquid than ever before. A new report “Dairy Alternatives Market by Type, Formulation, Application, & by Region – Global Forecast to 2020” (by MarketsandMarkets) catalogs the massive growth in the non-dairy market, and how it’s attributable to people’s changing tastes and dietary needs.

“The dairy alternative market in U.S. is expected to mark a growth of 13.2% between 2015 and 2018 based on the strength of diversification in market,” says Shivani Mishra, research analyst in the food & beverage domain for MarketsandMarkets. “In 2015, the U.S. market size of dairy alternatives is estimated to be worth $2.09 billion and is one of the largest markets in the North American food & beverage industry.” As far as the global market, it’s projected to reach about $19.5 Billion by 2020, growing about 15.5% from 2015 to 2020.

“Increase in health awareness, growing preference towards vegan diet, and change in the lifestyles have stimulated growth in the dairy alternatives market,” Mishra adds.

5 Spooky and Healthy Vegan Halloween Treats


Halloween treats don’t have to mean store-bought candies! Check out our recipes for healthy vegan Halloween treats, based on vegetables and fruits.

400 Million Fewer Animals Were Killed for Food Last Year vs. 2007 Because People are Eating Less Meat


From comments by Governor Brown to reports from the U.S. Dietary Guidelines Advisory Committee, there’s widespread agreement that everyone needs to eat more plants.

Where there’s less consensus, however, is how to effect change. While many vegans believe Meatless Mondays and other cutting-back-consumption campaigns don’t push enough of a paradigm-shift, others argue that these are crucial first steps towards a more compassionate world.

Given that around 93 percent of people still eat meat, it’s difficult to imagine that everyone will cease doing so anytime soon. A world that eats far less meat, however, is already on the way. Meat consumption has been steadily declining in the U.S.—by 10% per capita since 2007, in fact.

In that year, for example, the U.S. raised and killed 9.5 billion land animals for food. As of 2014, that number plummeted by a whopping 400 million (to 9.1 billion — click here to view the statistics), says Paul Shapiro, Vice President, Farm Animal Protection for The Humane Society of the United States.

“What that means is that compared to 2007, last year almost half a billion fewer animals were subjected to the torment of factory farming and industrial slaughter plants–and that’s despite the increase in the U.S. population,” Shapiro explains.

“That’s more animals than are experimented on, hunted, used in circuses, puppy mills, and end up in animal shelters each year in the U.S.—all combined.



VegMichigan Member Appreciation Give-away

TalThis month, members are eligible to win the beautifully illustrated cookbook, The Conscious Cook by Tal Ronnen. Chef Tal became known nationwide as the chef who prepared vegan meals for Oprah Winfrey in 2008. He shows readers that avoiding the health risks and ethical dilemmas of eating meat and dairy does not mean sacrificing taste or satisfaction. His recipes for starters, soups, sandwiches, entrees and desserts offer a culinary adventure in vegan food.
Enter to win The Conscious Cook cookbook by sending in your favorite recipe using spring vegetables to You must be a VegMichigan member to enter. Winning recipe will be randomly selected and featured in an upcoming e-newsletter.


Recipe Logo


· 4 medium baking potatoes
· 1/4 cup vegan butter spread
Cashew Cheezey Sauce:
· 1/4 cup cashews
· 2 cups water
· 1 4-ounce jar diced pimientos, undrained
· 2 1/2 tsps. kosher salt
· 1 tsp. onion powder
· 1/2 tsp. garlic powder
· 3 Tabs. cornstarch
· 1/2 tsp. black pepper
Peel and thinly slice potatoes. Place potato slices in an oiled casserole dish. Dot with the vegan butter.
Place all ingredients for the Cashew Cheesey Sauce into a blender and process until smooth. Pour over the potato slices. Cover and bake 1 hour at 400 degrees.

VegMichigan Billboard Campaign

Kahn Billboard
We have received confirmation that our previous donor has once again come forward and offered to match dollar for dollar amounts with anyone who contributes to the VegMichigan Billboard Campaign.
Please consider giving a donation, in any amount, for this worthy outreach. VegMichigan is a 501(c)(3) organization and your donation is tax deductible. No matter how small or large, your amount will be doubled. Giving to this cause allows our six billboards to continue to be visible throughout the community promoting a plant-based lifestyle.
It’s easy – just click here to donate electronically or simply send a check to VegMichigan, P.O. Box 2161, Royal Oak, Mi. 48068. No fees will be taken from your donation because we are a totally not-for-profit, all volunteer organization.
To view some of the billboard designs scattered throughout the Metro Detroit area, click here.


Recipe Logo


· 6 cups baby spinach
· 1 cup sliced organic strawberries
· 1 cup diced fresh nectarine
· 3 Tab. toasted sunflower seeds
· 3 Tab. canola oil
· 1 Tab. balsamic vinegar
· 1 Tab. fresh lemon juice
· 1 tsp. sugar
· 1 tsp. dry mustard
In a large bowl, combine spinach, strawberries, nectarine and sunflower seeds.
Whisk together the dressing ingredients. Just before serving, toss to coat salad evenly.

Sign up for our Newsletter!



Upcoming Events

6:30 pm Ann Arbor Vegan Meetup Group @ Seva
Ann Arbor Vegan Meetup Group @ Seva
Nov 30 @ 6:30 pm – 7:30 pm
Join us after Thanksgiving at this Ann Arbor vegetarian institution.  Plenty of entrees to choose from so bring a friend! ... Read More >
all-day VegMichigan’s December Metro Det... @ Ferndale Public Library
VegMichigan’s December Metro Det... @ Ferndale Public Library
Dec 1 all-day
Please check out our library display, located at Ferndale Public Library, 222 E. 9 Mile Rd., Ferndale, Michigan. Contact person ... Read More >
7:00 pm VegMichigan’s Vegan 101 Cooking ... @ Rochester Hills Whole Foods
VegMichigan’s Vegan 101 Cooking ... @ Rochester Hills Whole Foods
Dec 1 @ 7:00 pm – 8:30 pm
Attendees will learn the nutritional aspects of a plant-based diet and taste samples of the prepared food. These classes are ... Read More >
6:00 pm Greater Lansing Vegan Dinner Club @ Clerical Technical Union - MSU
Greater Lansing Vegan Dinner Club @ Clerical Technical Union - MSU
Dec 6 @ 6:00 pm – 8:30 pm
Open to everyone. Please arrive by 5:45 pm. For more information contact:  517-332-7898 or #meetup_oembed .mu_clearfix:after { visibility: hidden; ... Read More >
7:00 pm VegMichigan’s Vegan 101 Cooking ... @ Ann Arbor Whole Foods
VegMichigan’s Vegan 101 Cooking ... @ Ann Arbor Whole Foods
Dec 8 @ 7:00 pm – 8:30 pm
Please join VegMichigan for this fun and informative cooking class. Attendees will learn the nutritional aspects of a plant-based diet ... Read More >

View Calendar