“I think that cooking vegan fare is growing in momentum, and it has encouraged chefs to rise to the challenge,” said Wendy Matthews, US director for Veganuary, a British-based non-profit that opened a branch in the US last year. “The product launches are amazing and unexpected,” she said, adding praise for the fast-food industry, which now offers vegan foods that taste like meat, thanks to companies like Impossible Foods and Beyond Meat.

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