Anna Keeve is the west coast correspondent for The Beet. Anna’s articles have appeared in LA Progressive, VegOut Magazine, Locale Magazine, Cannabis Magazine and more. With a focus on plant-based lifestyle, food, business and veg-friendly travel, Anna's always on the prowl for what's new, what's hot and what's next. Anna is also the founder of PlantBasedPopUp, a fine-dining pop-up experience that hosts wine and food pairing dinners at top restaurants. Connect with Anna (or send her a news tip) at lifesalternateroute.com or @lifesalternateroute.
Anna Keeve
The 7 Best Vegan Burgers: Wholesome Pantry Sweet and Spicy Pepper Veggie Burger
This veggie burger hits on the perfect combination of sweet and savory, and because it's loaded with good-for-you ingredients like brown rice, veggies, oats, and spices it keeps you full. My favorite way to prepare this burger is in the air frier or pan-frying it to give it a nice, crispy meat-…
The 7 Best Vegan Burgers: Hilary’s Black Bean Veggie Burger
Hillary's has eight plant-based veggie burgers to choose from. All eight burgers are made from healthy and clean ingredients. Besides being plant-based, these veggie burgers are all gluten-free and soy-free too. One of our favorites is the Black Bean Veggie Burger which is made of black ri…
I Tried Impossible’s New Nuggets. Here’s What I Thought & Where to Find Them
Impossible Foods is now giving the masses what they want: Vegan chicken nuggets. Starting today, Impossible Chicken Nuggets Made From Plants are available at select restaurants and coming to grocery stores later this month. I got to taste them and here's what I thought...
The 5 Best Vegan-Friendly Luxury Hotels in the US
Ready to travel? There are plenty of great options for plant-based or vegan diners who want all the luxury and none of the stress of where to find a delicious, healthy plant-based meal.
With food being a central part of travel, making sure your hotel or resort can accommodate a desire for plant-based…
With food being a central part of travel, making sure your hotel or resort can accommodate a desire for plant-based…
Where To Go In LA for the Best Vegan Milkshakes and Burgers
Monty’s Good Burger in Los Angeles has become a beloved staple for vegan fast food. And for those seeking a meat-burger doppelganger, Monty’s leads the pack. With four locations currently in LA — Beverly Grove, Echo Park, Koreatown, and Riverside — its bur…
5 Store-Bought Salad Dressings You Won’t Believe Are Vegan
If you’ve ditched dairy or have gone plant-based or vegan, you might be missing some of those classic rich and creamy classic salad dressings like Ranch, Thousand Island, and Caesar. With many brands now focusing on perfecting the art and science of plant-based everything, your dress…
The Best Pizza in Los Angeles is Hiding at This Vegan Restaurant
Nic’s On Beverly, a plant-based sit-down restaurant in Los Angeles, serves an eclectic menu of familiar cuisine—all veganized—from crispy rice to burgers, to lasagna, to pizza, and more. While Nic’s is most certainly cuisine-type agnostic which is demonstr…
Where Meat-Eaters and Vegans Collide for the Best Mexican Street Food in LA
There’s a good reason the Los Angeles-based Sugar Taco vegan eatery has amassed a long list of celebrity investors like Alicia Silverstone, Daniella Monet, The Bachelor’s Kelley Flanagan, and pro-surfer Tia Blanco to name a few: It’s a female-owned ope…
The Best Veggie Burgers in LA Are in the Last Place You’d Look
Los Angeles has long been known as a haven for plant-based food: From fine dining to food trucks, delicious plant-forward fare is likely at your fingertips no matter where you are in the city. But the bar is high, and any newcomer onto the LA vegan food scene is sure to be scrutinized down…
Plant-Based Foods Are About to Get Even More Delicious. Here’s Why
The rapidly growing demand for plant-based products is fueling new scientific research and the development of plant proteins. A group of food scientists at the University of Massachusetts, Amherst has assembled to aggressively research plant-based protein thanks to a grant from the USDA's Natio…