Milky golden drinks spiked with turmeric are everywhere these days. Make yours extra special (and luscious) with rich coconut milk and avocado in this antioxidant-rich drink from the Unicorn Food Cookbook.
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Milky golden drinks spiked with turmeric are everywhere these days. Make yours extra special (and luscious) with rich coconut milk and avocado in this antioxidant-rich drink from the Unicorn Food Cookbook.
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Is a barbecue really a barbecue without the tangy, umami, sweet concoction that is barbecue sauce? In our humble opinion, every backyard, food-centric shindig needs barbecue sauce to add that extra oomph to whatever you’re throwing on the grill. Thankfully, there are a whole lot of vegan barbecue sauces out there to choose from.
Barbecue is one of the South’s most celebrated culinary traditions, but no two states slather sauce over smoked, grilled meat the same way. In some cases, the style of barbecue sauce is different, depending on where you are.
For example, the eastern half of North Carolina likes a vinegar-based sauce while the western part plates up with a tomato-based sauce. South Carolina, meanwhile, is known for a mustard-based sauce that’s fittingly known as Carolina Gold.
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Texan pitmasters tend to use barbecue sauce as a marinade rather than as a topping for smoked meats. In Kansas City, smoking with hickory wood and using a sweet, sticky sauce is the way. And in Alabama, there’s “white” barbecue sauce, made with mayonnaise, vinegar, lemon juice, and black pepper. These are only a few examples—barbecue styles are as unique and diverse as the states.
“The art of barbecuing is a deeply rooted tradition across many states […] each with their own techniques, seasonings, sauces, and the types of meat used,” Lauren Wicks says on TastingTable. “The many variations of [barbecue] in the US speak to our country’s history of both colonialism and immigration, though barbecue existed long before America was founded.”
Regional barbecue styles aside, these days, grilling doesn’t need to involve conventional meat at all. In fact, there are several vegan barbecue restaurants across the country that are worth traveling for. Today, we’re going to focus on backyard barbecues and the sauces that make them great. But first, what makes a barbecue sauce not vegan?
Most barbecue sauces are vegan, whether or not it’s clearly stated on the label. That being said, not all of the options on the market are free from animal ingredients, so it’s best to examine the ingredients list before making a purchase.
Honey is commonly used to add sweetness while sardines and anchovies impart the sauce with an umami taste. However, none of these are needed to add these flavors. Sugar, brown sugar, maple syrup, molasses, agave nectar, or vegan honey can add dulcet notes. And to get that deeply savory flavor, there are tomatoes, soy sauce, and tamari.
If you’re on the lookout for a plant-based barbecue sauce, then we’re here to be your guide to this summery condiment. Here are our top picks for vegan barbecue sauces.
The brand Organicville makes its gluten-free and vegan Original BBQ Sauce from the classic combination of tomato, molasses, and vinegar, and sweetens it with agave nectar instead of honey. It’s sweet, spicy, and smoky—perfect for brushing over plant-based ribs, tofu, mushrooms, and more. Plus, it’s certified organic to boot.
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From plain old sugar to molasses, maple syrup, and agave, barbecue’s signature sweetness can be achieved a variety of ways. Fourteen-year-old brand Date Lady opts for—you guessed it—gooey, caramelly dates when crafting its organic, gluten- and GMO-free barbecue sauce. Tomatoes, wood-smoked paprika, apple cider vinegar, ancho chilies, cumin, wood-smoked sea salt, and more come together to create this better-for-you sauce.
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Bachan’s
In Japanese, the word bachan is an affectionate term for “grandmother”—which is fitting, considering that Bachan founder Justin Gill was inspired by the sauce that his grandmother used to make for home-cooked meals. Most flavors of Bachan’s Japanese Barbecue Sauce are vegan and have a distinct umami, teriyaki-like flavor thanks to the use of mirin, rice vinegar, and toasted sesame oil. It comes in a variety of flavors, but steer clear of Hot Honey and Sweet Honey if you’re avoiding animal ingredients.
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As you may have guessed by the name, Primal Kitchen’s unsweetened barbecue sauce is paleo—but, it’s also vegan, soy- and gluten-free, keto, Whole30 Approved, organic, and free from added sugar. Its classic flavor is a deliciously smoky concoction, thanks to cumin, chipotle powder, and dijon mustard. Meanwhile, balsamic vinegar and apple cider vinegar give it a bold tanginess. The brand also makes a Golden BBQ Sauce, inspired by the Carolina classic, which is highly recommended for plant-based pulled pork and grilled vegetables.
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Good Food for Good
Richa Gupta, founder of Good Food for Good, launched her brand guided by her pursuit of delicious, wholesome, but convenient food products. All of this B Corp-certified brand’s barbecue sauce flavors are organic, vegan, keto, paleo, and Whole30 Approved. Its Organic BBQ Box comes with the flavors Classic and Sweet & Spicy, both of which are free from gluten, soy, nuts, and corn syrup—instead, dates are used to add a touch of sweetness.
The handcrafted sauces at Kinder’s go beyond classic varieties. Sure, the brand’s Original sauce delivers everything you’re looking for when firing up the grill for a weekend of barbecuing—it’s sweet, smoky, and packed with flavor. But if you’re looking to get creative, Kinder’s Cherry Brown Sugar BBQ Sauce, Bourbon Apple BBQ Sauce, Chipotle Pineapple BBQ Sauce, Black Garlic BBQ Sauce, and Hickory Brown Sugar BBQ Sauce can’t be missed.
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You’ve likely come across Sweet Baby Ray’s Barbecue Sauce at the grocery store. So, you’ll be happy to know that the majority of this budget-friendly brand’s flavors are vegan. We’re talking Original, Sweet Golden Mustard, Hickory and Brown Sugar, and more. Just keep an eye out for honey. This brand makes its barbecue sauce with high fructose corn syrup, so it’s by no means a health food, but hey—most BBQ fare isn’t.
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According to Heinz, its team traveled the country, consulting a wide array of pit masters of various barbecue styles in order to develop authentic sauces fit for outdoor get-togethers. The brand’s classic barbecue sauce is crafted with tomato purée, sugar, molasses, smoke flavoring, spices, and spirit vinegar—the final product is rich, deep, and perfectly smokey. For an international flare, reach for the Korean-Style Sticky Barbecue Sauce.
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This Texas-born brand was founded by a man named Christopher B. Stubblefield, a restaurateur and former military man who began bottling his signature barbecue sauce in mason jars and whiskey bottles at the urging of his friends. It’s a good thing he did, because judging by how widespread this sauce’s distribution is, it’s delicious. Stubb’s Original Barbecue Sauce flavor has that classic tangy flavor, but if you’re looking for something a little different, reach for the Dr. Pepper, Hickory Bourbon, or Sweet Heat flavors. Avoid Sweet Honey & Spice and Smokey Mesquite, both of which contain honey.
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This Korean BBQ Marinade and Sauce by Bibigo is all-vegan and perfect for any backyard barbecue, whether you’re grilling plant-based burgers and sausages, summer vegetables, or tofu kebabs. It’s made with Korean pear and apple, which adds a subtle sweetness, plus rice wine, green onion, ginger, and sesame.
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Sugar is a key ingredient in barbecue sauce, which can make those who need to avoid it feel a little left out during backyard cookouts. The G Hughes family of barbecue sauces is made up of all sugar- and gluten-free flavors, making it a suitable option for those with celiac disease or diabetes. The brand has several vegan flavors to choose from, such as Hickory, Carolina Gold, and Mesquite.
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Austin’s Own
There’s a reason Texans can’t get enough of this locally made barbecue sauce. For more than 40 years, locals have flocked to Austin’s Own for all of their barbecue needs. The woman-owned company offers its signature sauce in three flavors: Original, Border Edition, and Chipotle. Made using vegan-friendly Worcestershire sauce, brown sugar, garlic, onion, tamarind, and a medley of spices, Austin’s Own is a cookout essential.
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This super-easy, blendable soup from the Love Your Body Feed Your Soul cookbook gets a bit of sweetness from carrots, creaminess from avocado and tahini, and fresh lightness from cucumber.
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Perhaps it’s the nostalgia of chasing the ice cream truck as a kid or memories of splitting a “twin popsicle” with your friend and trying to make sure it splits evenly. But whatever the reason, everyone loves popsicles.
In fact, the global popsicle market was valued at nearly $6 billion in 2025, and is expected to reach a value of $10.5 billion by 2035, according to Business Research Insights. Vegan and dairy-free options, in particular, are fueling demand.
“As more people adopt plant-based and dairy-free diets, there is a growing need for frozen treats that cater to these dietary requirements,” the market research firm states. “Manufacturers are responding to this demand by introducing them made with non-dairy alternatives such as coconut milk, almond milk, soy milk, and oat milk.”
But you don’t have to head to the grocery store for a delicious vegan popsicle. These frozen treats are incredibly easy to make at home. Since the dog days of summer are the optimal time for us to perfect our own recipes, here are 11 of our favorite popsicles to make.
Most popsicles are made with fruit and fruit juice, so often, they’re already vegan. But that said, you should always double-check the recipe or ingredients list beforehand, because some of the creamier options can be made with cow’s milk or dairy yogurt, for example.
While you can head to the store and grab some vegan popsicles, it’s also fun (and easy!) to make them from home. Here are some of our favorite recipes below—make sure to bookmark them for the next time you’re looking for a refreshing, cooling frozen treat this summer.
Bailey Ruskus
Just the name of these popsicles is enough to get you drooling. The caramel flavor comes from a creamy blend of cashew milk and coconut sugar. Throw in some flaky salt, vanilla, and a couple tablespoons of tapioca flour (the secret ingredient!), and you’ve got yourself a dessert worthy of making time and time again. For a cashew-free option, try your hand at these Dulce Date Leche Popsicles. Like the name implies, this treat owes it flavor to dates. Steer clear if you’re allergic to tree nuts, as the recipe calls for coconut milk.
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Sarah Bond
VegNews readers will agree: you need to make these popsicles now. One of our most popular recipes, these frozen sweets owe their signature fluffiness to the star ingredient: aquafaba. Your friends, family, and even neighborhood kids will be asking you to make these every summer, so consider yourself warned.
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Shivangi Rao
This fusion dessert combines two classic Indian sweets: kulfi (a dense Indian ice cream) and kaju katli (a type of Indian cashew fudge). Add delicate floral notes of rose water, and you’ve got the perfect dessert.
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Brightly hued and refreshing, these ice pops blend cantaloupe, prickly pears, and a splash of lime juice for a Latin American-inspired treat. Visit your local farmers’ market or your nearest Mexican grocery store if you can’t seem to find prickly pears. Trust us, these pops are totally worth the trip.
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Hannah Kaminsky
Why choose between cream and citrus? This tasty popsicle recipe says you don’t have to. Combine peeled oranges with your favorite vegan milk to make this tasty frozen treat, which is not just tasty, but packed with vitamin C, too.
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Sarah Bond
Sweet potato? In a summer popsicle? It might sound a little strange at first, but this autumnal root vegetable makes for a delicious frozen treat in the summer. To up the fall flavors, be liberal with the maple syrup and pumpkin pie spices.
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Hannah Kaminsky
Nothing says summer like a mix of fresh berries. Combine strawberries, blueberries, and raspberries with a dash of agave nectar and fruit juice to make this summer popsicle recipe. It’s refreshing, sweet, and delicious, too.
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Hannah Kaminsky
Enjoy the flavors of this tropical cocktail in popsicle form. It’s zesty, refreshing, sweet, and can be made with almond or rum extract, depending on whether you want to go alcohol-free or not.
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Hannah Kaminsky
Fudge is arguably one of the best ice cream flavors, but it also makes for a great popsicle, too. All you need to do is combine vegan milk with bananas, cocoa powder, maple syrup, and vanilla to create that fudgy goodness. Want even more chocolate? Try this recipe for Chocolate Pudding Popsicles next.
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Hannah Kaminsky
Is there a flavor pairing more classic than strawberry and banana? These refreshing, fruit-filled popsicles require just three ingredients for the ultimate summer indulgence.
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Hannah Kaminsky
Turn your morning green smoothie into a frozen treat. Kale, green grapes, mango, and non-dairy milk are combined for a sweet, tart, tropical pop that’s healthy to boot. And if your breakfast smoothies normally call for a dash of superfoods, try your hand at these superfood popsicles made with spirulina and moringa powder.
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Featuring Aleppo peppers, which have an earthy depth and a mild level of spiciness and sweetness, this recipe from the Eat Plants Every Day cookbook delicately combines juicy watermelon, tangy lime, heat from the peppers, and herby basil for a mouthwatering summery salad.
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Not feeling burgers? Try this plant-based take on the classic slider appetizer from the blogger behind Pretty Brown Vegan for a fun at-home meal. Pair with a cold beer and a plate of fries for the quintessential gastropub experience.
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If you’re planning to spend Memorial Day weekend barbecuing with friends and family, we have one piece of advice: don’t neglect the sides. Seriously, these underrated dishes can make or break a cookout.
Fortunately, we’ve rounded up some of our absolute favorite plant-based sides for summer barbecues here, so you’re totally covered (we’ll be making number 12 on repeat all summer long, and that’s a promise).
When it’s time for dessert—perhaps some homemade ice cream? If that sounds delicious to you but you’re not sure exactly how to make it, don’t worry, we asked a vegan ice cream expert for all of their tips and tricks here.
But before you head to the kitchen to whip up a holiday weekend spread, it’s time for this week’s food news—and we have to admit, it’s a good one. We’ve got the lowdown on new cookies, dairy-free pasta launches, and even a Q&A on a new Slim Jim–style vegan meat stick that’s about to hit the market.
The Coffee Bean & Tea Leaf has joined a growing number of coffee chains by dropping its dairy-free milk charge. | The Coffee Bean & Tea Leaf
If you’re heading to The Coffee Bean & Tea Leaf this summer for your go-to iced latte or matcha, there’s good news: Starting June 3, the coffee chain will eliminate extra charges for dairy-free milk.
The move puts The Coffee Bean & Tea Leaf alongside a growing list of coffee chains that have dropped surcharges for dairy-free milk in recent years, including Peet’s Coffee, Starbucks, and Dunkin’.
The new Maya’s Cookies collection features popular, nostalgic cake flavors. | Maya’s Cookies
We can always count on Maya’s Cookies to deliver delicious sweet treats without animal products, and its new Cake Shop Collection is no exception. Unique, cake-inspired cookie flavors include Texas Sheet Cake, Lemon Blueberry Crumb Cake, and Carrot Cake. Better yet, the collection ships nationwide—so you can have a box delivered straight to your door. And for Memorial Day Weekend only, we arranged a special Cake Shop Collection deal just for VegNews readers. Check it out here!
Daiya’s new mac and cheese is taco-shaped. | Daiya
Earlier this year, we reported that Daiya Foods was set to launch vegan taco-flavored mac and cheese at Walmart. Now, the day has finally arrived: the new Tex-Mex-inspired product is officially hitting shelves. And yes, even the macaroni is taco-shaped.
Shire’s Naturals’ dairy-free ravioli is ‘one of the best we’ve ever tasted.’ | VegNews
It’s a big month for vegan pasta. Shire’s Naturals’ dairy-free ravioli—winner of our Best New Vegan Product at Expo West this year, and one of our most anticipated products of 2026—has hit Wegmans stores. Back in March, our team called this ravioli, filled with creamy fermented cashew cheese, “one of the best we’ve ever tasted.” There’s only one way to find out if you agree—it’s available now at Wegmans locations across the Northeast.
“Launching at Wegmans is an exciting milestone for our company,” said Joshua Velasquez, Founder and CEO of Shire’s Naturals. “We’re grateful for the opportunity to bring our products to their customers. They’ve built a strong reputation for quality and trust, and we’re proud to be part of it.”
Louisville Jerky Co’s new vegan jerky is just like Slim Jim. | Louisville Jerky Co.
If you grew up eating Slim Jim, Louisville Vegan Jerky Co. has got the perfect snack for you: Road Stick, a meaty-style jerky stick made entirely with plant-based ingredients. It’s dropping this June, and we caught up with founder Stanley Chase III to learn more about why—and how—this savory vegan snack came to be. Spoiler alert: it’s been in the works for six years, so you know it’s going to be good.
VegNews: What inspired Louisville Jerky Co to create a plant-based meat stick format?
Stanley Chase III: A lot of the products that the jerky company has put out over the years have been things that I selfishly wanted for myself. I kept seeing things like chomps at the register while checking out, and one day in 2019, I thought I’m gonna exhaust myself trying to find a good vegan alternative. It’s hard to believe, but we’ve been working on this stick for about 6 years, and I really wanted it to be above the other brands I’d tried.
VN: Who is the target consumer for Road Stick? Longtime vegans, flexitarians, road trippers, or mainstream snack buyers?
SCIII: I think at the end of the day, I really wanted to make this for anyone who wants the old Slim Jim vibe but can’t get behind the industries putting those things out. It’s also cool that it’s not only meat-free, it’s also soy-free and gluten-free.
VN: What does this launch say about where the plant-based snack category is heading?
SCIII: It’s a delicate time, but I believe the pendulum will swing back. I already see small signs of it happening now. With that said, I’m hoping the Road Stick has its moment. It’s gotta make a splash, or it may not have a future. I really believe in it, though. It’s a super cool product that’s got a good snap, smoked in a real smoke house, and the flavor is fantastic.
GoNanas new vegan mini muffins are available from Target now. | GoNanas
When you’re in the mood to bake, GoNanas is a solid go-to. Its mixes are vegan, gluten-free, and made with wholesome ingredients like oat flour and bananas. But sometimes there’s no time to bake—there’s only time to eat.
That’s why the brand has just launched its new pre-made mini banana bread muffins (in Chocolate Chip, Cinnamon Roll, and Blueberry), available now at Target. According to the brand, you’ll want to act fast, as some stores are already selling out.
For those who still prefer baking from scratch, the brand has also introduced a new mix for vegan Banana Cream Pie muffins.
Papa John’s signature garlic sauce is dairy-free. | Papa John’s
Papa John’s might not have vegan cheese yet (well, not in the US anyway), but it still has some decent plant-based options. You can order its veggie-laden options without the cheese, and then dip them into its signature garlic sauce, which is dairy-free by default (yes, really). If you just want the garlic sauce, though, you will soon have that option, as the chain has just revealed that its Special Garlic Dipping Sauce will be launching in grocery stores across the US this summer.
“Our Special Garlic Dipping Sauce is one of the most iconic flavors in our brand, and our fans have a deep connection to it,” said Mark Gabrovic, vice president of culinary for Papa John’s. “Our goal was to take that bold, buttery garlic flavor fans love and reimagine it for life beyond pizza night.”
Bob’s Red Mill has had a fresh makeover. | Bob’s Red Mill
Bob’s Red Mill, a longtime favorite among plant-based bakers everywhere, is getting a refresh. The nearly 50-year-old brand is rolling out a new modern packaging design that still honors its roots, featuring an updated logo, new typeface, refreshed color palette, and a new seal of quality with founder Bob Moore at the center.
Why the refresh? We got in touch to ask Daniel Barba, VP of Marketing, just that.
VegNews: What prompted Bob’s Red Mill to undertake a full brand redesign at this point in the company’s evolution?
Daniel Barba: After nearly 50 years, we saw an opportunity to modernize the brand, while staying grounded in our commitment to high-quality ingredients and bringing people together through homemade food. The packaging transformation supports our next phase of growth, helping us reach new consumers and stand out more clearly across the store.
VN: Why was it important to feature the mill illustration as a central visual element across packaging?
DB: The mill has always been one of the most recognizable and meaningful parts of the Bob’s Mill story, so it was important that it remained central to the new design. We anchored all design elements in our history, reflecting the values that have defined the brand for nearly 50 years. Inspired by the original 1978 mill site, the illustration reinforces our history and sense of place.
VN: How do you see this redesign helping differentiate Bob’s Red Mill in an increasingly crowded natural foods category?
DB: The color families, consistent layouts, and clearer hierarchy help unify the portfolio while still giving individual products room to stand apart. At the same time, the redesign reinforces the quality and authenticity that have always set Bob’s Red Mill apart. In a crowded natural foods space, that combination of strong recognition and consumer trust is incredibly important.
Hearts of palm take the place of seafood in this veganized version of the traditional seafood roll in The Colorful Family Cookbook. Serve with fries and a cold beer for the full Maine experience.
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Nothing quite hits the spot like a cool, creamy Frappuccino, especially in flavors like caramel, strawberry, and cinnamon dolce. And fortunately, it’s easier than ever to order one without the dairy. RIP, nondairy surcharge—we won’t miss you at all.
By keeping these guidelines in mind, you’ll be sipping creamy and indulgent goodness in no time.
You can order these drinks by name, right from the menu, all year round—just remember to ask for those dairy-free swaps and make necessary omissions. If you happen to come across a new seasonal option, remember the rules so you can order a vegan version of just about any Frappuccino.
Starbucks
Are you a coffee lover at heart? If so, this no-frills option will satisfy your cravings. Vegan milk is blended with the standard Frappuccino Roast coffee (a unique blend made for cold beverages that includes micro-ground Espresso Roast) and ice. And you don’t even have to remember to ask for it without whipped cream because it’s already without as is. Easy!
One of Starbucks’ most popular flavors among its entire lineup of blended beverages, the standard Caramel Frappuccino can be made completely vegan by substituting the dairy for plant-based milk and by omitting both the whipped cream and the caramel sauce topping. For a little more decadence, ask for a sprinkle of the Caramel Sugar Topping. You may notice the Starbucks menu offers a Caramel Frappuccino and a Caramel Ribbon Frappuccino; the latter is not vegan as it includes a dairy-based Dark Caramel Sauce in the mix.
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Another classic, the verdant Matcha Green Tea Frappuccino boasts matcha powder swirled with your milk of choice, ice, and classic syrup for a coffee-free, but still caffeinated, beverage. The creamy, emerald green drink is even better if you add a splash of raspberry syrup on top, which complements the earthiness of the matcha.
Once upon a time, the strawberry purée that Starbucks used in this Frappuccino contained carmine, a type of food and cosmetic dye made from crushed female scale insects. Those days have ended, and the coffee giant replaced this bug-based ingredient with fruit and vegetable juice to enhance the Strawberry Frappuccino’s ruby hue. Now, you can sip a vegan milk version of this fruity option, sans whipped cream and dairy milk, without fear of lurking non-vegan ingredients.
@nikkivegan/Instagram
This sweet, chocolatey frozen concoction is a pure vegan mocha delight that you’ll want to sip on even in the coldest weather. Make it vegan by asking your barista to hold the whipped cream and to replace the dairy milk with your plant-based milk of choice. But, if you want something a little more on the decadent side, check out the next item on the list.
While once a summertime-only treat, popular demand coaxed the company to make this Cookie Monster-approved drink a permanent item on the menu. Veganize it by asking for dairy-free milk and no Frappuccino chips or whipped cream. You’re left with a thick, coffee-infused chocolate drink topped with a luscious mocha drizzle and crunchy cookie crumble. Step it up even further and ask for the cookie crumble to be swirled into the drink as a replacement for the chips.
@janethevegan/Instagram
Is coffee not your thing? No big deal. This popular vanilla-infused blend is for you. Real flecks of aromatic vanilla bean get whirled in with your choice of plant milk and ice for a milkshake-like treat. Sip on it as is, add a fresh shot of espresso on top affogato-style, or use it as a blank canvas for customization with all of Starbucks’ vegan-friendly syrups and add-ins.
Starbucks’ “secret menu” is what fans of the green siren like to call the unofficial list of popular custom orders. When asking your barista for one of these, come prepared with a list of ingredients because they may not know it by name.
Enjoy this banana pudding-inspired treat by ordering a standard Vanilla Bean Crème Frappuccino and having a whole, fresh banana blended in and substituting one scoop of vanilla bean powder for a pump of caramel syrup. Bonus tip: the whole banana will add volume to your finished drink, so try ordering a grande in a venti cup to make sure nothing goes to waste.
Give bittersweet dark chocolate a spicy-sweet cinnamon snap by ordering a Mocha Frappuccino and adding pumps of cinnamon dolce syrup. Caution: the cinnamon dolce sugar sprinkles contain dairy, so pass on them if a barista asks if you’d like them added. Instead, try a sprinkle of nutmeg or cinnamon powder on top.
For a tasty treat worthy of celebration, try this cake batter-flavored beverage that’s surprisingly simple to make. Simply ask for a Vanilla Bean Frappuccino with hazelnut syrup (one pump for tall, and two for grande and venti)—and ask for a pump of raspberry syrup on top just for a little extra kick of sweet, fruity flavor.
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While classic barbecue fare is undoubtedly meat-centric, there’s a plant-based counterpart (or two, or three …) for just about anything you could want at an outdoor grill, including hot dogs. With so many options on the market, you might not know where to start, so we’re here to help you out.
Originating from Germany, food historians have traced the hot dog’s arrival in the United States to immigrants in the late 1800s. Affordable and convenient to eat on the way home, or during a day out on the town, they were quickly adopted as a food of the working class, sold by vendors from street carts on the sidewalk and at baseball games.
Field Roast
Traditionally, hot dogs are made from the trimmings of chicken, pork, or beef. But these days, there are several vegan versions on the market. We picked the best of them, plus we threw in our favorite plant-based sausages, too, because we’re all about options.
What would hot dogs be without the bun? Thankfully, you can find a lot of different kinds of vegan bread at the grocery store, but there are also several brands that use animal-derived ingredients in their hot dog buns.
In general, milk and butter are the most common non-vegan ingredients you’ll find in store-bought hot dog buns. But, some options, the gluten-free ones in particular, may contain eggs.
It’s also not uncommon to find honey in commercial bread, so be sure to read the ingredients list before purchasing anything. Some vegan hot dog bun options include Food For Life’s Ezekiel 4:9 Sprouted Grain Hot Dog Buns, Arnold Country Potato Hot Dog Rolls, and 365 Classic White Hot Dog Buns.
Reach for these meatless hot dogs and sausages while shopping for your next cookout.
Lightlife
For a vegan hot dog that’s tried-and-true, look no further than Lightlife’s Jumbo Smart Dogs. Lightlife launched its iconic Smart Dogs back in 1993, so in terms of plant-based meat, they’ve stood the test of time. These vegan hot dogs are made from soy protein and deliver on that classic hot dog flavor that channels childhood backyard barbecues. Plus, Lightlife is a carbon-neutral company. Delicious and sustainable? That’s a win-win.
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Field Roast
The artisan vegan meat-makers at Field Roast have nailed the experience of eating a conventional hot dog, without the pork or questionable ingredients. The brand’s Stadium Dog is made from a blend of pea protein, vital wheat gluten, brown rice protein, and faba bean protein and infused with smoked sugar, plus garlic, pepper, and paprika for that classic ballpark flavor. Filed Roast also makes sausages in four distinct flavors: Smoked Apple and Sage, Italian Garlic and Fennel, Spicy Mexican Chipotle, and Classic Smoked Frankfurters. These are made from vital wheat gluten for that extra-meaty taste, and they sizzle beautifully on the grill. Pass the mustard, please!
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The Kraft Heinz Not Company
Oscar Mayer shocked the world when it unveiled plant-based hot dogs. The vegan dogs are a product of The Kraft Heinz Not Company, a joined venture between plant-based food tech company NotCo and Kraft Heinz, the parent company of Oscar Mayer. Made from a blend of seitan, spices, mushrooms, and bamboo and pea fiber, these dogs also feature a konjac-based casing for that signature, Oscar Mayer snap.
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Impossible Foods
Impossible Foods has made a name for itself with a product portfolio of meaty, vegan foods that are indistinguishable from their animal-based counterparts—and its hot dogs are no exception. In fact, Impossible Hot Dogs are even better. They contain 50-percent less saturated fat and double the protein (12 grams per serving) than beef- and pork-based dogs. Do like we do and wrap these links in your favorite vegan bacon for a smoky, street-style hot dog you’ll make all summer long.
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MorningStar Farms
MorningStar Farms’ Veggie Dogs are a total nostalgia-fest for a lot of longtime vegans and vegetarians. Made from wheat gluten, they taste just like a classic American hot dog, with a savory flavor and underlying sweetness, courtesy of a dash of brown sugar. Serve them alongside classic barbecue sides like corn-on-the-cob, vegan potato salad, baked beans, and collard greens.
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Upton’s Naturals
For 20 years, Chicago-based Upton’s Naturals has created vegan meats crafted with ingredients you can recognize, and its Updog is no different. These vegan hot dogs are crafted with vital wheat gluten, apple cider vinegar, paprika, sea salt, hickory smoke, ground mustard, celery seed, and more. Pair these dogs with a poppy seed buns and top with chopped onions, tomatoes, a dill pickle spear, celery salt, relish, sport peppers, and a squeeze of mustard for a Chicago-style vegan hot dog.
Better Balance
Looking for a vegan hot dog that’s free of soy and gluten? Better Balance delivers. These plant-based dogs are made from a blend of pea protein, avocado oil, onion, garlic, konjac, and smoke flavoring for that fresh-off-the-grill taste.
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Beyond Meat
Made to taste like conventional pork sausage, these meaty links are crafted from a blend of pea and rice protein, plus avocado oil to deliver on juiciness. Beyond’s vegan sausages are wrapped in an algae-derived casing so you get that satisfying snap when you bite into one. Choose between three flavors: Brat Original, Hot Italian, and Mild Italian, all of which would be a welcome addition to your grill.
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Tofurky
Variety is the spice of life, so they say. Old-school vegan brand Tofurky makes four flavors of plant-based sausage that will be right at home with all of the barbecue fixings. Serve their Beer Brats with sauerkraut and mustard, the Kielbasa with sauerkraut and quick-pickled red cabbage, and the Italian with grilled peppers and onions. For a flavor switch up, serve the Chorizo with chimichurri. Whatever you choose, everyone at the barbecue will be very satisfied.
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