VegMichigan Highlights

Welcome to VegMichigan

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




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 Well-fed world logo


 Rustic MarketAndersen



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.

VegFest 2014 Photos


View photos from VegFest 2014


Eating Vegetarian at “VegFest”

VegFest pic

VegFest pic

My TV 20’s Jorge Avellan spoke to vegan chef John Health from Jazzy Veggie and organizers of VegFest about eating less meat.


Vegan Easter Baskets


IMG_6024_largeGourmet Vegan Easter Baskets

Presenting …Gourmet Vegan Easter Baskets!
Thanks to some wonderful animal-friendly companies, SASHA Farm was able to assemble these baskets of gourmet vegan treats for you to enjoy.  Learn More



Recipe Logo
· 1 1/2 cups turbinado sugar
· 1/2 cup vegan butter spread
· 1 Tab. baking powder
· 3/4 tsp. salt
· 2 cups vanilla almond milk
· 1 Tab. vanilla extract
· 1 tsp. almond extract
· 3 cups whole wheat pastry flour
Place the sugar and vegan butter into a mixing bowl; cream together using a hand-held mixer until light and fluffy.
Add the baking powder, salt, almond milk, vanilla and almond extracts.  Beat again until all ingredients are mixed well.
Stir in the flour by hand until just combined.  Pour into an oiled 9″ x 13″ baking dish.
Bake at 350 degrees for 30 minutes.  If making cupcakes – bake for 20-25 minutes or until the center springs back when lightly touched.

VegFest is Sunday, April 13


Mark your calendars for VegMichigan’s VegFest. This year, doors will open earlier at 10:30 a.m. Many new and exciting exhibitors, restaurants, cooking demonstrations and speakers will be participating.

Actress Daryl Hannah will be our featured celebrity speaker along with presentations by John Salley (former Detroit Piston), Dr. Joel Kahn (Cardiologist) and Jill Fritz (Michigan Director for Humane Society of United States).

Vegan, cooking demonstrations will be provided by Chef Erica Boyd of Detroit Vegan Soul, Chef Robert Hindley of Henry Ford Hospital, West Bloomfield and Chef John Heath of Jazzie Veggie in Ann Arbor.

Please check the VegFest website for further details.

To inquire about being an exhibitor, participating in the food court or becoming a sponsor, please complete the application form by clicking here.

How to Attend VegFest for Free

Don’t forget that single VegMichigan memberships ($25) get into VegFest for free and family memberships ($35) get two free entrances. A single VegMichigan membership is a $46.00 value which includes a bi-monthly subscription to VegNews magazine. It’s easy to become a member, simply click here.


Recipe Logo


· 1 tsp. olive oil
· 1 ½ cups diced red onion
· 1 ½ cups diced red bell pepper
· 1 ½ cups diced green bell pepper
· 1 (16-ounce) bag frozen organic corn (or 2 cups fresh)
· ½ cup chopped green olives
· ½ cup chopped fresh parsley
· 3/4 cup Vegenaise
· 1 ½ tsp. curry powder
· 1 tsp. dried oregano
· ½ tsp. turmeric
· ½ tsp. salt
· ½ tsp. black pepper
Prepare dressing by placing ingredients into a small bowl and stirring vigorously until smooth.
Heat the olive oil in a skillet.  Sauté the onion and peppers until they are tender crisp.
Pour into a mixing bowl along with the rest of ingredients and dressing.  Stir together until all is well coated and combined well.
Best if chilled and served the following day.

VegMichigan Member Appreciation Give Away

2014-01-14_20-45-16_978Win a “VEGAN” license plate frame!  The frame is made of durable plastic with the word “Vegan” on it.
The 10th VegMichigan member who sends in the correct answer to the following question will win the license plate frame and be mentioned in an upcoming e-newsletter:
What is the name (both first and last name) of the individual who coined the word “vegan” and founded the Vegan Society in 1944?
Please send all answers to  You will be contacted by e-mail only if you are a winner.  You must be a current VegMichigan member to enter.  Good luck to everyone.


Recipe Logo


· 1 Tab. olive oil
· 1 medium onion, chopped
· 1/2 green bell pepper, chopped
· 3 cloves garlic, minced
· 2 Tabs. flour
· 1 tsp. salt
· 2 cups unsweetened soy or almond milk
· 1 tsp. chili powder
· 1 tsp. cumin
· 2 (14.7-ounces each) cans vegetarian chili, medium spice
· 1 ½ cups shredded vegan cheddar cheez
· 1/2 cup Panko bread crumbs (optional)
Spread cooked macaroni into the bottom of a 9″ x 13″ baking dish and set aside.
In a large skillet, sauté onion and green pepper in the olive oil until onion is translucent.  Add garlic, flour and salt; continue to stir and cook another 30 seconds. 
Add in the plant milk, chili powder, and cumin; stir and cook until mixture begins to thicken.  Add the two cans of vegetarian chili and shredded vegan cheez.  Pour over the macaroni in the baking dish; stir to combine well.
Sprinkle panko bread crumbs evenly over the top, if you are using them.  Bake uncovered at 375 degrees for 35 minutes.

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Upcoming Events

all-day VegMichigan’s November Downriver... @ Canton Public LIbrary
VegMichigan’s November Downriver... @ Canton Public LIbrary
Nov 1 all-day
Please check out our library display at the Canton Public Library, located at 1200 S.Canton Center Rd., Canton, Mi. 48188. ... Read More >
all-day VegMichigan’s November Metro Det... @ Westland Public Library
VegMichigan’s November Metro Det... @ Westland Public Library
Nov 1 all-day
Please check out our display located at the Westland Library, 6123 Central City Pkwy, Westland, MI 48185, USA. Contact: Marilyn ... Read More >
6:00 pm VegMichigan Greater Lansing Vega... @ Clerical Technical Union - MSU
VegMichigan Greater Lansing Vega... @ Clerical Technical Union - MSU
Nov 1 @ 6:00 pm – 8:00 pm
Come and enjoy this vegan potluck at the Clerical Technical Union (Conference Room) located at the Northeast corner of Hagadorn and Lake ... Read More >
7:00 pm VegMichigan’s Vegan 101 Cooking ... @ Rochester Hills Whole Foods
VegMichigan’s Vegan 101 Cooking ... @ Rochester Hills Whole Foods
Nov 3 @ 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 >
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 >

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