Summer Newsletter

Dear Vegancuts Family,

Summer has a way of slowing us down—in the best possible way. Farmers markets are overflowing, backyard grills are firing up, and every meal seems a little brighter.

This month we're celebrating everything we love about the season: exciting plant-based innovation, fresh seasonal cooking, and the incredible sanctuary your Vegancuts membership helps support.

Let's dig in.

While plant-based burgers have matured, seafood alternatives are one of the fastest-moving categories. This month, Oshi, maker of whole-cut plant-based salmon, announced expanded U.S. distribution through KeHE, putting its products within reach of thousands of additional grocery stores nationwide.

It's another sign that innovation is shifting beyond burgers—and consumers are embracing more diverse plant-based proteins.

Read more: Vegconomist
Oshi Gains U.S. Retail Access via KeHE Distribution Deal

If there's one nutrition tip worth following this summer, it's this:

Eat the rainbow.

Nature's brightest fruits and vegetables are loaded with antioxidants, fiber, vitamins, and phytochemicals that support everything from heart health to healthy aging.

This month's colorful MVPs:

🍅 Tomatoes
🌽 Sweet Corn
🫑 Bell Peppers
🥒 Zucchini
🍆 Eggplant
🫐 Blueberries
🍑 Peaches & Nectarines

The simplest meals are often the healthiest—and summer makes eating well deliciously easy.

Every Vegancuts box does something bigger than deliver great products.

It helps rescue lives.

Nestled in North Carolina, Piedmont Farm Animal Refuge provides lifelong sanctuary to animals rescued from neglect, abuse, abandonment, and the industrial farming system.

Today, cows nap under shady trees. Curious pigs splash in mud wallows. Turkeys roam freely. Chickens scratch through the grass instead of living inside crowded barns.

Every resident has a name. Every resident has a story.

Just as importantly, Piedmont works beyond its fences—educating communities, welcoming visitors, and inspiring compassionate choices that benefit both animals and our planet.

We're honored that a portion of this month's Vegancuts sales will help support their lifesaving work.

Because every rescued animal deserves a second chance.

Learn more about their incredible mission →

Fresh. Bright. Ridiculously easy.

Ingredients

• 8 oz pasta of choice

• 2 zucchini, sliced

• 1 cup cherry tomatoes

• 1 ear sweet corn, kernels removed

• 2 cloves garlic

• 2 handfuls spinach

• Juice of 1 lemon

• Fresh basil

• Olive oil

• Vegan parmesan

• Salt & pepper

Directions

Cook pasta.

Meanwhile, sauté zucchini, corn and garlic in olive oil for 5–6 minutes.

Add tomatoes until just softened.

Fold in spinach.

Toss everything with pasta, lemon juice and fresh basil.

Finish with vegan parmesan and cracked pepper.

Optional: Add crispy chickpeas or grilled tofu for an extra protein boost.

Summer dinner doesn't get much easier.

One of the best parts of Vegancuts is finding products you never would have picked up yourself.

Whether it's your new favorite snack, a pantry staple you'll buy again and again, or a cruelty-free beauty essential, every box is packed with discoveries curated to surprise and delight.

Who knows?

Your next obsession may already be in this month's box.

Summer reminds us that life's best moments are often the simplest—a ripe tomato from the garden, dinner shared outside, a new favorite snack, or knowing that your everyday purchases helped give rescued animals a safer, happier life.

Thank you for being part of the Vegancuts community and for proving that small choices really can make a big difference.

Have a beautiful (and delicious) summer.

The Vegancuts Team