The Vegetarian Resource Group Blog

You Can Purchase Vegan Valentine’s Day Candy Online!

Posted on January 26, 2018 by The VRG Blog Editor

Photo of chocolate from Araya

Here’s a few places that sell vegan Valentine’s Day candy online:


Natural Candy Store

No Whey! Foods


Sjaak’s Organic Chocolates

Vegan Essentials

VRG Offers One $10,000 Scholarship plus Two $5,000 Scholarships to Graduating High School Seniors in the USA – Deadline is February 20th!

Posted on January 25, 2018 by The VRG Blog Editor

Due to the generosity of an anonymous donor, The Vegetarian Resource Group each year will award $20,000 in college scholarship money to graduating U.S. high school students who have promoted veganism/vegetarianism in their schools and/or communities. Vegetarians do not eat meat, fish, or fowl. Vegans are vegetarians who do not use other animal products such as dairy or eggs.

One award of $10,000 and two awards of $5,000 will be given. Entries may only be sent by students graduating from high school in spring 2018. Deadline is February 20, 2018. We will accept applications postmarked on or before February 20, 2018. Early submission is encouraged.

Applicants will be judged on having shown compassion, courage, and a strong commitment to promoting a peaceful world through a vegan/vegetarian diet/lifestyle. Payment will be made to the student’s college (U.S. based only). Winners of the scholarships give permission to release their names to the media. Applications and essays become property of The Vegetarian Resource Group. We may ask finalists for more information. Scholarship winners are contacted by e-mail or telephone. Please look at your e-mail.

For details on the contest, see: VRG Scholarship Contest


Posted on January 24, 2018 by The VRG Blog Editor

According to AOL, shelves at Whole Foods stores are often empty because of Order-to-shelf, or OTS, which is a tightly controlled system designed to streamline and track product purchases, displays, storage, and sales. “Under OTS, employees largely bypass stock rooms and carry products directly from delivery trucks to store shelves. It is meant to help Whole Foods cut costs, better manage inventory, reduce waste, and clear out storage. But its strict procedures are leading to storewide stocking issues, according to several employees.”

Have you seen shortages of products in your local Whole Foods?

For more information, see:


Posted on January 23, 2018 by The VRG Blog Editor

Ramen noodles

By Shannon Borgoyn, VRG Intern

Veggie Tofu Ramen
(Makes 1 bowl ramen)

Ramen is a food almost every college student has at least once. Knowing this, I wanted to create something delicious and simple to spice up boring old ramen. My experience in college and a conversation with a friend inspired me to create this dish. This recipe requires very few ingredients and can be easily customized.

½ Vegetable bouillon cube
Any seasonings you like – I chose a dash of black pepper, smoked paprika, dried minced onion, garlic powder, and onion powder.
2 cups water
1 package ramen noodles (without seasoning packet)
½ cup frozen veggies OR fresh, chopped veggies
¼ block firm tofu, cut into bite-size pieces

Add bouillon cube and other seasonings to water. Bring water to a rolling boil. Add ramen noodles (better left whole, as it gives longer noodles that are easier to eat). Let cook for 1 minute until noodles soften. Next, add veggies and tofu. Cook for 2-3 minutes. Finally, serve in a bowl and enjoy! Yummier if eaten with chopsticks.

Curry & Rice
(Makes 1 serving)

I came up with this recipe one day when I was craving Indian food. I’ve made larger amounts of curry and rice before, but I only wanted one serving. I thought about what I already had in my cabinets that could make a delicious curry. This recipe uses few ingredients–you might already have some in your cupboard! With its veggies and chickpeas, it’s very healthy. It’s also quick, easy, and convenient, fantastic for those short on time, energy, and/or money! Additionally, the curry is great for college students or those living on their own.

¼ cup uncooked rice (I use jasmine, but you can use any type you like!)
1 teaspoon salt
1 cup water
1 microwave-safe bowl

Put rice into microwave-safe bowl. Add salt and water. Place bowl (with all ingredients in it) into the microwave. Microwave for about 10 minutes, or until all water has boiled away. This should leave a good bowlful of delicious-looking rice.

¼-½ 16-ounce can chickpeas
1 small onion OR ½ large onion, chopped
1 clove garlic, crushed and minced
One 16-ounce can crushed or diced tomatoes (could also use tomato sauce or salsa!)
⅓ cup unflavored soymilk or other plant-based milk
½ Tablespoon vegetable oil
1 teaspoon organic sugar (to cut tomatoes’ acidity)
¼ teaspoon salt
¼ teaspoon black pepper
½ teaspoon curry powder

Put chickpeas in a colander, strain, and rinse with cold water. Put chickpeas in a bowl and set aside. Add onion and garlic to a small pan. Turn on the stovetop burner and set the flame to a low setting. Allow the onion and garlic to cook for 2 minutes until aromatic or lightly brown.

Stir the tomatoes into the onion and garlic mixture. Next, add the chickpeas, soymilk, vegetable oil, sugar, salt, black pepper, and curry powder. Allow to simmer for 4 minutes, stirring every so often to prevent burning. Turn off the burner and allow the curry to sit in the pan for 1 minute. Then, add to the bowl of rice, mix, and enjoy!

Easy Vegan Chocolate Mug Cake (with homemade chocolate drizzle)
(Makes 1 serving)

I love chocolate, so much so that it should be sinful. When my sweet tooth pops out, it’s usually for chocolate. Some days I don’t want a huge slice of chocolate cake; instead, I may want a few scrumptious nibbles of the good stuff. Inspired by the muffin in a mug, I concocted this recipe in my kitchen one day. Ever since, I make it when I crave sweetness. It’s quick, yummy, and takes few ingredients. Also, make an easy homemade chocolate drizzle to go on top!

1 Tablespoon unbleached all-purpose flour
1 Tablespoon cocoa powder
1 teaspoon organic sugar
½ teaspoon salt
⅛ teaspoon baking soda
½ Tablespoon vegan margarine
½ teaspoon vanilla extract
½ teaspoon vinegar
½ cup unflavored soymilk (or other plant-based milk of your choice)

Add flour, cocoa powder, sugar, salt, and baking soda to a microwave-safe mug. Mix together. Melt margarine in microwave in a microwave-safe container. Add margarine, vanilla extract, and soymilk to other ingredients in mug and mix. Microwave for 2 minutes. Let sit and cool for 1 minute.

1 Tablespoon organic chocolate OR organic chocolate chips
1 Tablespoon coconut oil or vegetable oil

Add one ½ Tablespoon chocolate and the oil to a microwave-safe bowl. Microwave for 20-30 seconds. Stir and add another ½ Tablespoon chocolate. Drizzle atop chocolate mug cake and enjoy!

Support The Vegetarian Resource Group Year-Round – Become a Monthly or Quarterly Donor!

Posted on January 22, 2018 by The VRG Blog Editor

The Vegetarian Resource Group is an activist non-profit organization that does outreach all-year-long. For example, VRG tables at different events throughout the USA and also sends literature free of charge to other groups/individuals doing educational activities in schools, hospitals, camps, restaurants, libraries, etc. Our ability to continue doing this depends on people like you! Your donations allow us to promote the vegan message whenever we’re called upon for assistance. Please consider becoming a monthly or quarterly donor to The Vegetarian Resource Group.

Thanks so much for your support. You can become a monthly or quarterly donor online here: Donate to The Vegetarian Resource Group

Vegan/Vegetarian Restaurants Have Been Added to The Vegetarian Resource Group’s Online Guide to Veggie Restaurants in the USA and Canada

Posted on January 19, 2018 by The VRG Blog Editor

vegan bowl

The Vegetarian Resource Group maintains an online Guide to Vegan/Vegetarian Restaurants in the USA and Canada. Below are some recent additions. The entire guide can be found here: Vegetarian Resource Group Restaurant Guide

To support the updating of this online restaurant guide, please donate at:

Here are some new additions to VRG’s guide:

Frickin’ Delights
3 Superior St., Ste. 102
Devon AB T9G 1E9 Canada
Frickin’ Delights is located just south of the North Saskatchewan River, around thirty minutes southwest of Edmonton. They sell vegan donuts and café items. Both seasonal and classic donut varieties are offered, with past flavors including earl grey, pecan turtle, salted caramel, gingerbread, and even a savory maple-cayenne cornbread type served alongside soups. Savory dishes include vegan mac and cheese, dill pickle soup, and a range of sandwiches and salads.

Superfood Bar
1541 Platte St.
Denver, CO 80202
Located in Highland, this juice bar offers a wide variety of healthy vegan options. The menu has many fresh pressed juices and smoothies to pick from. Fun options include the Tasty Turmeric Smoothie or the Mean Green Juice. Non-raw options include wraps like the Bean Burrito Wrap. Cold brew coffee shots also available.

The Hunter’s Wife Health Bar
112 N. Wenatchee Ave.
Wenatchee, WA 98801
Located on the west bank of the Columbia River across the street from the Wenatchee Convention Center, The Hunter’s Wife serves health foods, juices, and smoothie bowls. After witnessing her grandmother’s battle with cancer, owner Tandi Rolen was inspired to create plant-based meals with healing ingredients. The restaurant is dedicated to showing compassion in every aspect of the restaurant; proceeds from dishes like the Hope Bowl and the Buddha Belly go to local non-profit organizations. Menu items range from sweet (açaí bowls) to savory (raw walnut-chorizo tacos); gluten-free and nut-free options are also available.

Vegan Bowl
8672 S. Redwood Rd.
West Jordan, UT 84088
This Vietnamese vegan restaurant offers spring rolls, banh mi sandwiches, and a variety of noodle and rice dishes. Some dishes feature mock meats like soy-based chickun, ham, shrimp, and beef. An extensive list of teas, shakes, smoothies, and various boba flavors is also available.

44 West 17th St.
New York, NY 10011
This Chelsea eatery serves dressed-up Mediterranean- and Middle-Eastern-inspired tapas like smoked hummus, Tunisian-spiced squash, and sunflower seed baklava. XYST (pronounced “exist”) is just one of the many plant-based restaurants that the Matthew Kenney Cuisine team operates. The team is dedicated to creating healthy, delicious, and eco-conscious plant-based dishes. XYST is committed to sourcing its seasonal ingredients from local farms and markets. Even the cocktails are made with sustainable and organic ingredients. Leftover ingredients from the kitchen, like cucumber scraps and fruit pieces, are repurposed into garnishes and syrups.


Posted on January 18, 2018 by The VRG Blog Editor

According to Bread and Butter Public Relations, a new line of vegan pizzas using Follow Your Heart’s Mozzarella Shreds is available in the 600 Domino’s Australian stores. The pizzas include Vegan Avocado, Vegan Spicy Trio, and Vegan Margherita. See:

Veganism in a Nutshell

Posted on January 17, 2018 by The VRG Blog Editor

Now that we’re into a new year, perhaps you have a friend or family member that’s newly interested in the vegan lifestyle. The Vegetarian Resource Group has produced Veganism in a Nutshell, which is a handy handout explaining veganism. It includes why people become vegan and vegan nutrition information, as well as links to a Vegan Diets in a Nutshell Poster, egg and dairy replacers, a guide to vegan alternatives to leather, food ingredient information, plus much more.

You can read Veganism in a Nutshell here:
Veganism in a Nutshell

Are You Looking to Buy a Vegan Cake or Cupcakes for a Special Event? If so, we’ve compiled a list of many vegan bakeries in the USA and Canada.

Posted on January 16, 2018 by The VRG Blog Editor


Are you in charge of bringing a vegan cake or cupcakes to a party? Or are you simply in the mood for some delicious vegan baked goods? The Vegetarian Resource Group has compiled a list of vegan bakeries in the USA and Canada.

The list of vegan bakeries can be found here:
vegan bakeries


Posted on January 15, 2018 by The VRG Blog Editor

This restaurant is for sale. The owners say there has never been meat in the kitchen. (Note: The restaurant closed at the end of 2017.) Please feel free to visit to see some pictures of the space. There is a contact link on the website if you would like to contact the owners.

Pizza Research Institute
325 Blair Blvd., Eugene, OR 97402
(541) 343-1307

Vegetarian/pizza. At the Pizza Research Institute, they offer, “Tomorrow’s Pizza Today.” Their ‘Periodic Table of Toppings’ includes pears, peaches, apples, sweet potatoes, baby corn, asparagus, garlic, artichoke hearts, sundried tomatoes, walnuts, vegan pesto, and tofu. They also feature outdoor dining patios, an art gallery, and live music.

Open Wednesday through Sunday for dinner. Closed Monday and Tuesday.
Full service
vegan options
take-out, beer/wine, special beverages

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