Vegan Vegetables & Vegetable Soup: A new generation of vegans?

By MARK MURPHYThe new generation, which started to take hold in the early 1990s, is also seeing the growth of new vegan food options.

The new breed is seeing its share of growth, with sales of vegan and vegetarian restaurants rising more than 6 percent last year, according to market research firm NPD Group.

A recent report by NPD, published in February, pegged the vegan food market at $8.9 billion in 2018, a 15 percent increase from the year before.NPD’s research estimates that, by 2030, the vegan market will reach $26 billion.

The market will be worth $8 billion in 2025, and $25 billion in 2030, according the report.

With the growth in the market, and with a growing number of vegan restaurants opening across the country, the industry has begun to grow again.

A survey of U.S. restaurants conducted by the advocacy group People for the Ethical Treatment of Animals in 2016 showed that nearly 60 percent of respondents said they had heard of a vegan restaurant, and nearly two-thirds said they were planning to open one.

The survey also found that there was growing support among customers for businesses to be vegan, including 62 percent of millennials and 67 percent of those between 18 to 34 years old.

This isn’t just a matter of vegan food; a majority of consumers in the U.K. and Canada also say they support a vegan lifestyle, according NPD.

In China, more than one in five of respondents are vegan.

In addition to the growth, the growing number and availability of vegan options have created an opportunity for vegans to diversify their diets.

According to a recent survey conducted by Nielsen and the UBS Group, more people are eating more plant-based foods, including dairy, soy, eggs, nuts and seeds, and the percentage of vegans who eat meat or poultry has dropped significantly.

Nurseries that cater to vegans, such as Veggie Cafe and Vegans Garden in London, have been expanding their offerings, adding more veggie-friendly dishes to their menus and making vegan meals more accessible.

Vegan food, including vegan and vegan-friendly options, is growing fast, but it’s not just vegans who are finding it easy to choose a new dish.

It also is becoming more and more popular with those who don’t have a lot of time for veganism.

One woman, who asked to remain anonymous, said that she had been struggling with the idea of veganism for a while, and she began to take notice of vegan-focused restaurants.

It’s a much easier decision to take when you have a big network, and you can get a lot done.

This woman said she likes to make a veggie pizza, and her husband and daughter are also into vegan food.

She said she has noticed that some of the customers are more open to veganism than others, which helps keep the business growing.

When I came out to my family, I found out they like it, and they are more accepting, she said.

The customers have become more open, too.

I am very happy because it’s helping me get through my illness.

The vegan food is good, too, she added.

The food is very easy to prepare and it’s easy to eat, too because there is a lot to choose from.

The growth of vegan dining has created a new breed of veggie restaurant that’s catering to vegals, which has led to more vegan options becoming available.

In addition to restaurants such as Vegan Cafe, a London-based restaurant that serves veggie burgers, tofu, beans and rice, and Veggie Garden, a food truck serving vegan dishes, the trend is also being seen in restaurants that serve vegetarian and vegan food, such.

Cherries and vegetables are a common ingredient in vegan restaurants.

The popularity of vegan foods has been growing as more people embrace the new trend.

In an October 2016 study by Nielsen, 55 percent of American adults said they regularly eat vegan meals, up from 43 percent in 2015.

A poll by Nielsen found that 56 percent of Americans would consider eating vegan if they could.

In many cases, these vegan restaurants cater to the growing segment of the population that is not vegan.

In a survey by the Center for Science in the Public Interest, a nonprofit advocacy group, more women than men said they consider eating a vegan diet, and there is even evidence that people of color are more likely to consider eating plant-derived foods.

In a recent article in the journal PLOS One, researchers from the University of Texas at Austin surveyed more than 1,000 American adults, asking about their dietary habits and their eating habits as well as their vegan diet.

The results showed that people who had never been vegan were more likely than people who have been vegan to consider vegan diets.

The study also found significant differences between people who identified as white, black, Asian or

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