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The Vegan America Weekly Brand

EatKinda: The Creamy, Dreamy Ice Cream Made from Cauliflower—Now Scooping in the U.S.

EatKinda is flipping the script on frozen desserts with a bold, unexpected hero: cauliflower. Founded in New Zealand by vegan chef Jenni Matheson and food technologist Mrinali Kumar, EatKinda crafts creamy, indulgent, entirely plant-based ice creams using upcycled cauliflower that would otherwise go to waste. The result is a dessert that’s dairy-free, gluten-free, nut-free, soy-free, and free from GMOs and artificial additives—without compromising on flavor or texture.

Available in fan-favorite flavors like Double Chocolate, Mint Choc Bikkie, and Strawberry Swirl, EatKinda’s ice cream has passed blind taste tests against traditional dairy options. But this isn’t just a win for your taste buds—it’s a win for the planet. By using cosmetically imperfect cauliflower, EatKinda has already saved over 2,900 kg of produce from landfill. And with packaging that’s 100% home-compostable and plastic-free, their impact extends far beyond the freezer aisle.

After gaining momentum in over 120 Woolworths stores across New Zealand, EatKinda is now expanding to the U.S.—bringing its revolutionary approach to plant-based indulgence to a whole new market. With every scoop, they’re proving that sustainable can be sensational.

So go ahead, dig in. This is cauliflower like you’ve never tasted before.

What’s Going on with Beyond Meat? A Look at the Plant-Based Giant’s Turbulent Ride and What Comes Next

Beyond Meat was once the poster child of the plant-based revolution—an IPO darling that promised to reshape the future of food. But fast-forward to today, and headlines about mounting debt, potential closures, and crashing stock prices have people asking: what happened to Beyond Meat?

The Weekly Vegan News

TiNDLE Foods Enters 1,300 US Grocery Stores in Largest Retail Expansion to Date. Link

Tacotarian Opens US Franchise Program Amid Ongoing Regional Expansion. Link

Hundreds More US Hospitals To Get Plant-Based Meals By 2026. Link

Eat Just’s chili crisp burrito now on the shelves at Sprouts. Link 

16 Handles launches new proprietary Oat Milk soft serve Link

The Weekly Vegan Quote

Let’s help you celebrate National Eggs Benedict Day this week—April 16th—with a decadent, plant-based twist on the brunch classic: Vegan Eggs Benedict! This satisfying recipe from Thee Burger Dude delivers all the creamy, savory comfort of traditional Eggs Benny, but 100% vegan. Whether you’re treating yourself or cooking for friends, this dish is perfect for the occasion.

What Makes This Vegan Eggs Benedict Special?

This isn’t just a swap—it’s a full-on flavor experience. The tofu “egg” is seasoned, pan-fried, and topped with a rich, velvety vegan hollandaise that’ll have you licking the spoon. The addition of smoky tempeh bacon and sautéed spinach takes it to the next level, making each bite complex and satisfying. Layer it all on a toasted English muffin, and you’ve got a brunch masterpiece that’s indulgent, cruelty-free, and packed with flavor.

Here’s What You’ll Need:

For the Tofu “Eggs”:

• 1 block of extra firm tofu

• 2 tablespoons of neutral oil (like canola or avocado)

• 2 tablespoons nutritional yeast

• 1/2 teaspoon garlic powder

• 1/4 teaspoon black salt (kala namak)

• Salt and pepper to taste

For the Vegan Hollandaise:

• 1/2 cup raw cashews (soaked if you don’t have a high-powered blender)

• 3/4 cup water

• 2 tablespoons nutritional yeast

• 1 tablespoon lemon juice

• 1 tablespoon Dijon mustard

• 1/4 teaspoon garlic powder

• 1/4 teaspoon turmeric

• Salt to taste

For Assembly:

• English muffins (toasted)

• Sautéed spinach

• Tempeh bacon or any plant-based bacon

• Fresh chives for garnish (optional)

For the full instructions and tips, head over to Thee Burger Dude’s Vegan Eggs Benedict Recipe. The guide is super easy to follow and breaks down every step with care.

So, this April 16th, skip the eggs and go full vegan—because brunch is better when it’s compassionate and delicious.