The Vegetarian Resource Group Blog

Vegetables and Pulses Outlook – The USDA Economic Research Service (ERS) has released its latest report.

Posted on September 05, 2016 by The VRG Blog Editor


Vegetables and Pulses Outlook – The USDA Economic Research Service (ERS) has released its latest report which “… covers basic supply, demand, price, and trade analysis for fresh market vegetables, processing vegetables, mushrooms, potatoes, and pulses … This feature also includes special articles on U.S. organic vegetable production and dietary assessment of vegetables …”

Document Title: The title of the August 30, 2016 USDA ERS Vegetables and Pulses Outlook report is “U.S. Dry Edible Pea Area Harvested Projected at Record-High”
Organization: USDA Economic Research Service (ERS)
Source: August 30, 2016 USDA ERS e-mail announcing the availability of the latest Vegetables and Pulses Outlook report
Web site: The August 30, 2016 USDA ERS Vegetables and Pulses Outlook Report is posted at
* Specifically at USDA ERS topic page on Vegetables and Pulses is available at

VRG Nutrition Advisor Reed Mangels, PhD, RD will be Speaking at the Toronto ON Canada VegFest at 3pm on Sunday September 11th, 2016

Posted on September 05, 2016 by The VRG Blog Editor


VRG Nutrition Advisor Reed Mangels, PhD, RD is speaking on the topic “Growing Up Healthy” at the Toronto ON Canada VegFest that is happening September 9th-11th, 2016. The talk is a practical look at nutrition needs of veg babies, toddlers, children, and teens from the co-author of Simply Vegan, The Dietitian’s Guide to Vegetarian Diets, and Everything Vegan Pregnancy Book. This presentation will include strategies to ensure that children are eating healthy foods and ideas for young vegetarians to thrive in non-veg settings such as birthday parties, schools, family gatherings, and play dates.

For details on this event, visit:

Chipotle Vegan Options

Posted on September 02, 2016 by The VRG Blog Editor


By Jeanne Yacoubou, MS

All of Chipotle’s menu items: burritos, burrito bowls, tacos, and salads may be vegan-customized. Doing so is easy through several different ways each presented on Chipotle’s website.

A nutrition calculator allows web visitors to use a vegan filter: Doing so renders all and only vegan menu components clickable while non-vegan items are grayed out. As a consumer clicks on desired elements while building a customized burrito or taco, nutrition information appears beside each item and a cumulative total (e.g., calories, fat, sodium, etc.) for the entire menu item displays at the screen’s bottom.

There is also an Allergens & Special Diets page which presents vegan menu components in tabular form. Here Chipotle states:

Our Sofritas is vegan…Vegans should avoid our meats, cheese, sour cream, and our chipotle-honey vinaigrette. Our tortillas, vegetables, rice, beans, salsas, chips, and guacamole are…vegan.

Chipotle lists its complete ingredient statements on another page:

On its Dietary Options page Chipotle presents its ingredient information in another manner: Suggested vegan meal options such as a Sofritas soft corn taco or a fajita bowl appear. This page also displays Chipotle’s cross contamination statement:

Individual foods may come into contact with one another during preparation, which is not reflected in these recommendations. Although we make efforts to separate ingredients in our cooking processes and on our serving line, Chipotle cannot guarantee the complete absence of cross contact with any particular ingredient in any of our food.

About added sugar Chipotle states on this page:
While lots of the fresh fruits and veggies in our food are naturally sweet, we don’t add any sugar to our food. Our vinaigrette is made with a small amount of honey…

Chipotle lays it all out for vegans very clearly unlike most chains. Their website is very accessible. Several of VRG’s staff enjoy Chipotle bowls with half pinto beans, half black beans, veggies, rice, and guacamole. These are very filling meals.

For more quick service chain information, see
For information on vegetarian restaurants, see
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The contents of this posting, our website, and our other publications, including Vegetarian Journal, are not intended to provide personal medical advice. Medical advice should be obtained from a qualified health professional. We often depend on product and ingredient information from company statements. It is impossible to be 100% sure about a statement, info can change, people have different views, and mistakes can be made. Please use your best judgement about whether a product is suitable for you. To be sure, do further research or confirmation on your own.



Posted on September 02, 2016 by The VRG Blog Editor


Stock up on your favorite veggie products from The Vegetarian Site this month! For the full month of September 2016, The Vegetarian Site will give 10% of their sales to The Vegetarian Resource Group!

The Vegetarian Site sells vegan footwear, belts, wallets, bags, and other accessories, food products, books, personal care items, plus much more. They are always adding new items in their store.

Try the one cent sample of PARMA! VEGAN PARMESAN.

Support The Vegetarian Resource Group by shopping online at:


Posted on September 01, 2016 by The VRG Blog Editor


The Vegetarian Resource Group will host a vegan Thai dinner
at My Thai Vegan Café in Boston on Sunday, October 16, 2016 during the
annual meeting of The Academy of Nutrition and Dietetics. Meet VRG
advisors Reed Mangels PhD RD, Catherine Conway MS RD, Debra Wasserman,
and vegetarian dietitians from around the country. All are welcome.

Tom Kha, Thai Coconut Soup with tofu
Thai Mango Salad
Nam Prik Kaeng Kari with tofu (Yellow Curry) and brown rice
Pad See Ew. Wide rice noodles with Chinese broccoli and vegan gluten.
Fruit cocktail for dessert or other fruit
Tea and cold water

This will be a plated sit down dinner.

TO RESERVE: Send $30 person (includes tax and tip) (Under eight is half
price) with names of attendees to The Vegetarian Resource Group,
P.O. Box 1463,
Baltimore, MD 21203.
Call (410) 366-8343.

You can also pay at and write Boston Dinner in the Comments.
Refunds after September 30th only if your seat can be replaced.

Hope to see you there!

Should vegans take a multivitamin?

Posted on August 31, 2016 by The VRG Blog Editor

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QUESTION: I’m a vegan and I want to know if I should be taking a daily multivitamin supplement.

VRG Nutrition Advisor Reed Mangels, PhD, RD, answers this question in her Nutrition Hotline column in the latest issue of Vegetarian Journal. Her response to this question starts off with:

As a vegan, you should be able to meet your needs for most nutrients from foods. Eating a variety of whole plant foods is a good practice, both because it’s a simple way to get needed nutrients and because of the other benefits that go along with a plant-based diet. That said, there may be occasional days when your food choices aren’t ideal; using a multivitamin/mineral supplement on those days can be better than nothing. Of course, supplements don’t take the place of a healthy diet.

To read the rest of this column, see:

To subscribe to Vegetarian Journal, visit:

Vegan Foods at ShopRite in Middletown, N.J. on Route 35 as of August, 2016

Posted on August 31, 2016 by The VRG Blog Editor

If you live in New Jersey and do your grocery shopping at ShopRite in Middletown (and perhaps other ShopRite locations), VRG volunteer Christiana Rutkowski has compiled a list of vegan foods sold in this store. Enjoy shopping!

The information can be found here:

Are You Looking for Some Quick and Easy Fresh Pepper Dish Ideas?

Posted on August 30, 2016 by The VRG Blog Editor

In the latest issue of Vegetarian Journal, Chef Nancy Berkoff shares ideas on ways to prepare vegan dishes using fresh peppers. Nancy states, “There are over 200 cultivated varieties of fresh and dried hot peppers. If you select dried peppers, you’ll want to remember that dried hot peppers are at least 10 times more potent than fresh.” Nancy also mentions, “Bell peppers: Red are sweetest, yellow the most mild, and green the strongest flavor (for a bell pepper). Bell peppers are very versatile, as they work well raw or cooked. Create a bell pepper rainbow with chopped green, red, yellow, orange, or purple peppers. Use them as in ingredient or garnish for tossed, pasta, rice, macaroni, and quinoa cold salads, or put in soups, chili, stews, sandwich fillings, and stir-fry dishes. Instead of a three-bean salad, try a three-pepper salad or use a fresh, seeded bell pepper as an edible bowl for your favorite salads (cold) or your favorite fillings (hot).”

The complete article can be found here:

To subscribe to Vegetarian Journal, visit:


Posted on August 29, 2016 by The VRG Blog Editor

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By Alicia Hückmann, VRG intern visiting from Germany

If you live in Germany or will be traveling there for business or pleasure, here’s a list of veggie restaurants you’ll find in Berlin. There’s a wide variety of food options to choose from!


For links to veggie restaurants around the world, visit:

Create a Veganic Garden in Your Own Backyard!

Posted on August 26, 2016 by The VRG Blog Editor


You may be thinking about starting a garden in your backyard or switching over to using veganic techniques in your present garden. Nathaniel Corn wrote a very useful article on Veganic Gardening in the most recent issue of Vegetarian Journal. You’ll even find a recipe for Gardener’s hand Scrub!

To read the article, go to:

To subscribe to Vegetarian Journal, visit:

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