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Images tagged "vegetarianism"

A worker at Miyoko's Creamery examines freshly packaged cultured vegan butter as it moves through the production process.

Racks of cultured, organic, cashew milk artisan cheese wheels at Miyoko's Creamery.

Miyoko Schinner, founder of Miyoko's Creamery, making friends at a farm animal sanctuary.

Miyoko's Creamery founder Miyoko Schinner poses in a refrigerated room full of aging cashew cheeses.

Miyoko's Creamery founder Miyoko Schinner in a refrigerated room full of aging cashew cheeses.

Miyoko Schinner, founder of Miyoko's Creamery, proudly shows off her "Phenomenally vegan" tattoo at her sanctuary, Rancho Compasión. Schinner got the tattoo on her 60th birthday.

Racks of plant-based cheese at Miyoko's Creamery.

Miyoko Schinner, founder of Miyoko's Creamery, creates a buttery tofu and vegetable recipe in the test kitchen at their headquarters.

Miyoko's Creamery founder Miyoko Schinner poses in a refrigerated room full of aging cashew cheeses.

Miyoko Schinner, founder of Miyoko's Creamery, creates a buttery tofu and vegetable recipe in the test kitchen at their headquarters.

Tofurky plant-based ham style roasts roll through machines and along converyor belts to be packaged and shipped worldwide.

Cooked Tofurky deli meats are next sliced, weighed, and packaged to be shipped worldwide.

Tofurky turkey slices are weighed and packaged before being shipped worldwide.

Just-cooked Tofurky sausages will be skinned, weighed, packaged, labelled and shipped worldwide.

Masses of plant-based ingredients are mixed and rendered into ham at the Tofurky plant.

Tofurky plant-based ham style roasts roll through machines and along converyor belts to be packaged and shipped worldwide.

Just-cooked Tofurky sausages will be skinned, weighed, packaged, labelled and shipped worldwide.

A Tofurky worker monitors measurements on a computer screen at the plant.

Miyoko Schinner, founder of Miyoko's Creamery, spends time with two resident rescued pigs at her sanctuary, Rancho Compasión.

Tofurky founder Seth Tibbott and rescued turkeys enjoy a meal and each other's company at Wildwood Farm Sanctuary & Preserve.

A variety of vegan cashew cheeses age in a refrigerated room at Miyoko's Creamery.

Staff at Miyoko's Creamery coat a cheese in ash to make their Aged Black Ash Cashew Milk cheese.

Tofurky founder Seth Tibbott in his old office across the street from the new Tofurky headquarters. USA, 2021. Jo-Anne McArthur / We Animals Media

Tofurky plant-based ham style roasts roll through machines and along conveyor belts to be packaged and shipped worldwide. USA, 2021. Jo-Anne McArthur / We Animals Media

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