Photo from Vizzi Vegan

The Vegetarian Resource Group maintains an online Guide to Vegan/Vegetarian Restaurants in the USA and Canada. Here are some recent vegan restaurant additions. The entire guide can be found here: www.vrg.org/restaurant

To support the updating of this online restaurant guide, please donate at: www.vrg.org/donate

100% HP, 605 Calle Cerra, San Juan, PR 00907

Offering “Island Taste, no meat,” the name, 100% HP says it all—100% (Hecho de Plantas). The ambiance, created by displayed art work, seems to celebrate the bond between humans and other animals. Some “Popular” choices are Alcapurria (generally, a deep fried savory fritter made from green bananas and taro root) stuffed with HP stewed meat; The Mixed HP of Onion steak, white rice, “grandma’s” pink beans, fried plantains, and avocado; and The Mixed HP Remix of Cuban picadillo with rice and sausage and sweet plantain. They also have Empanadillas (savory Turnovers) in flavors such as “Cheese,” “Steak” and Sweet Plantain, Pizza, “Conch,” or Broccoli and “Cheddar.” Linguini Pasta Bolognese showcases their “secret mamamia” sauce, with Impossible meat and garlic bread. Mofongos–mashed, fried, garlic-seasoned green plantains come stuffed with either Conch, Steak, Chicken Mojo, Impossible or Lasagne. Ask about their daily Special Dish too. Two of several Burgers on the menu are Triple HP Slider with Chorizo and BBQ Sweet Plantain with cheddar cheese and caramelized onion or Spicy “Chicken” Sandwich–breaded with signature beer batter, yucca-based Swiss cheese, and honey mustard sauce. Craving Mexican? They have Chicken, Chorizo, Fish or Birria Tacos with HP meat, and consommé for dipping, “Cheese,” “Chicken” Fajita, or Pepper “Steak” Quesadillas with yucca based cheddar and mozzarella, pico de gallo, sour cream, and avocado as well as Chicken, Steak or Impossible Flautas (deep-fried, long, thin cylinders of filled tortillas). Three cheese Mac & “Cheese” with bacon is just one of their many Sides. Besides some more familiar flavors of Milkshakes, they also have Peanut, Cookies, Banana, and Coconut.

Black Baltimore Vegan, 1325 N. Bond St., Baltimore, MD 21213

Black Baltimore Vegan aims “…to serve the vegan and health-conscious communities in the Baltimore area.” Some Vegan Breakfast Sandwiches are Egg and Cheese with Vegan Sausage or Vegan Steak, Vegan BLT, Vegan Shroom Bagel, and others. Vegan Sandwiches for Lunch are Vegan Shroom Burger, Vegan Crab Burger, and Vegan Fish Sandwich. Vegan Rice Bowl examples are Vegan Chimichurri Steak or Vegan Fried Fish–both with rice, Plantains, and salad. Vegan Soups may include Vegan Coconut Gumbo or Vegan Blackeye Chili. You might hydrate with Lemonade—Watermelon, Blackberry or Mango.

Grassland Tropical Fruits, 24 West 25th St., Baltimore, MD 21218

Proud of its Cameroonian heritage, family owned, Grassland Foods “…crafts all-natural juice blends from rare African superfoods, tropical fruits, and herbs…” Flavors include Baobab, Sorrel (Hibiscus) Ashwaghanda Sea Moss, Mango Mullein Leaf Ginger, Soursop Seamoss, Pineapple, Carrot Beet Ginger Lime, and more. You can even combine your own blend of juices in a cup. They also offer specialty coffee, “organic bean pies and other snacks…” like Plantain Chips, Veggie Straws, Rice Cakes, and more.

Sassy Foods, 2626 San Bruno Ave., San Francisco, CA 94134

Though sharing space with the non-vegan restaurant (Imperial Garden Seafood), Sassy Foods offers Vegan Dim Sum and declares itself 100% plant-based. As stated on the website, Sassy Foods’ “Founder Menny Ly set out to reimagine comfort food with a vegan twist, drawing deep inspiration from her childhood favorites in Oakland Chinatown.”  Some of these are vegan Pan Fried Turnip Cake, vegan Mapo Tofu with mushroom and Green Beans, vegan Sticky Rice Wraps in Lotus Leaf,  vegan Salted Eggless Lava Bun—generally consisting of a soft, steamed white bun filled with a savory-sweet, molten filling that oozes out when broken open, assorted Steamed Bao/Buns like vegan Steamed Black Sesame Bun, vegan Steamed BBQ Pork Buns, various Steamed or Fried Dumplings such as Vegan Chiu Chow Style (jicama) Dumplings with steamed peanut, chive, and mushroom, vegan Shrimp Dumplings, vegan Congee- Shitake Mushroom, Chinese Broccoli, and ginger, several Fried Rice/Noodle dishes, like vegan Pan Fried Rice Noodle with Chikn’ containing mixed mushrooms and “crispy” pan fried rice noodles plus many more selections.

Vegan Thai Co., 510 3rd Ave., Longmont, CO 80501

Vegan Thai Co. aims to combine “…the exotic flavors of Thailand with the health consciousness of the vegan lifestyle.” Here are some Apps and Salads. Referred to by the menu as “A true Burmese experience,” Tea Leaf Salad showcases pickled tea leaves, roasted peanuts, crunchy beans, toasted sesame seeds, fried garlic, cabbage, and cherry tomatoes. Soups include Tom Kha, a coconut milk-based soup featuring galangal (in the ginger family), kaffir lime leaves, lemongrass, cabbage, tomato, onions, and mushrooms. Deep-fried, Cream Cheese Wontons are stuffed with carrots and onions. Crispy Spring Rolls are filled with shredded sweet potato, cabbage, carrots, and deep-fried glass noodles with sweet chili sauce. Vegan Pad Thai offers wok-fried rice noodles stir-fried with “homemade” sauce, bean sprouts, carrots, and green onions. Served with your choice of protein, some Wok-Fried Rice options are Vegan Kimchi Fried Rice—a Thai spin on the Korean Classic, this contains Jasmine rice, vegan kimchi and Gochujung wok-fried with carrots, onions, and their house stir-fry sauce, or Vegan Pineapple Fried Rice with red and green bell pepper, onions, cashews, raisins, and curry powder. All accompanied by Tofu, Seitan, Tempeh or Jackfruit and Jasmine Rice, a couple of Vegetable Stir-Fry dishes are Chinese Eggplant with onions, bell peppers, mushrooms, and Thai basil and Mixed Vegetable with carrots, cabbage, broccoli, gailan, (a leafy green) onions, and mushrooms. They offer several coconut milk based Curries, with Jasmine rice and Tofu Seitan, Tempeh, or Jackfruit. To note a few, there’s Vegan Massaman Curry with potatoes, onions, peanuts, and Indian cuisine-inspired spices like cinnamon, star anise, and cardamom; Vegan Panang Curry with red and green bell peppers, green beans, carrots, and kaffir lime leaf; and Vegan Red or Green Curry–both with Thai eggplant, Thai basil, green beans, and bamboo shoots. Desserts are Mango or Lychee Sticky Rice with coconut sauce and sesame seeds.

Vizzi Vegan, 2650 E. Broadway, Long Beach, CA, 90803

Vizzi Vegan aims toward a fusion of “ancestral wisdom” and modern “comfort foods.” “More than a restaurant, we are a 100% plant-forward space dedicated to the principles of Ahimsa (non-violence) and Sattva (purity and harmony).” Vizzy Vegan shares space with The Wild Chive, who provide plant-based offerings during the day. Vizzi Vegan’s signature Chariot Burger is topped with melty vegan cheese, pickles, tomato, onion, Sita’s Slaw, and their creamy, tangy, Lotus-inspired Thousand Petals “everything” sauce on a toasted vegan bun. Infinite Burrito is a tortilla with vegan cheddar, Sita’s Slaw, smoky BBQ, and sour cream. The Hari Bowl has massaged kale and cabbage pickled red onions, and “crunchy” Gulabi Channa (seasoned, roasted chickpeas). Both come with turmeric rice, “house-made” Temple Protein, black beans, and corn-poblano blend. Crisped Bhakti Nuggets are dusted in their “house” Mercy Seasoning and served with greens, Sita’s Slaw and your choice of signature dipping sauce such as Thousand Petals (described above), wood-fired, Smoke Maya BBQ, or stone-ground Golden Agave Mustard. The Kids Menu offers some similar items scaled down and with slightly simplifying modifications.

Work with Purpose from Vegan Journal by Hannah Kaminsky.

Vegan Journal editor Hannah Kaminksy interviews the founders of vegan Zucchini Kill Bakery in Austin, Texas. What motivated them to start the bakery? Why allergy-free? Why not using artificial coloring? What decisions did they have to make about packaging? What do they wish their customer knew? What are challenges to starting your own ethical business?

See video at https://youtu.be/_stXg04LqY4

When: Aug 29, 2026 · 11:00 AM-5:00 PM.

Location: 900 E 33rd St, The Weinberg Y In Waverly, Baltimore, Maryland 21218, United States

Children’s Veg Fest is a vibrant, family friendly celebration created to introduce children and their families to the joy of healthy, plant based living. This uplifting community event brings together food, fun, and education in a way that feels exciting and accessible. Guests can enjoy delicious vegan food, interactive cooking demos, hands on activities for kids, live music, and wellness experiences like yoga and mindfulness. Local chefs, educators, and community leaders come together to share practical tools that support healthier lifestyles, emotional well being, and environmental awareness.

Registration: Children’s Veg Fest – Eventeny

https://www.eventeny.com/events/childrensvegfest-27111/

By Jeanne Yacoubou

In 2021, The VRG reported on “animal-free” whey (ProFerm) manufactured by Perfect Day using precision fermentation (PF) involving the genetic material taken from the blood of Dominette, an 8-year-old Montana cow. Since then, PF-derived whey, specifically a protein found in whey called beta-lactoglobulin, as well as other bioengineered animal proteins, has been added to a wide variety of foods and beverages, many of which are labeled vegan or “animal-free.” In many cases, these novel, synthetic proteins are labeled “nature identical” or “one-to-one replacements” for animal proteins by their manufacturers.

The rationale provided for the production of these novel proteins by companies manufacturing them often includes the need to feed a burgeoning human population or to meet consumer ethical demands related to animal welfare, carbon emissions, or deforestation. There are varying opinions on these issues.

The first lawsuit challenging “animal-free” branding as a case of deceptive advertising was filed in the United States by GMO/Toxin Free USA and the Organic Consumers Association in 2025, based on an independent analysis of ProFerm by the The groups’ allegations include:

• ProFerm is not structurally identical to “pure” bovine whey and contains very little of it.
• In ProFerm, there is a high percentage of fungal proteins not found in bovine whey.
• As residual leftovers from PF, these fungal proteins constitute a “new” human food source with unknown consequences for human health or nutrition.
• The nutritional profile of “animal-free milk” containing ProFerm differs significantly from that of cow’s milk.

In response to the filing, lawyers for Perfect Day filed a motion to dismiss the lawsuit as reported by the AgFunderNewsletter in June 2025. The complaint argues that the GRAS notification prepared by Perfect Day for the US Food & Drug Administration fully validates the safety of ProFerm. At the time of writing, there is no further information on the status of this lawsuit.

Novel proteins associated with PF products

In its motion to dismiss, Perfect Day referenced the lack of evidence of human toxicity or allergenicity of the novel fungal proteins produced by PF using the filamentous fungus Trichoderma reesei, the microbe genetically engineered by the company to manufacture ProFerm. Although this may be true, the possible effect(s) of novel fungal proteins on the human gut microbiome or its role in human health and nutrition have not been thoroughly examined. Since some recent research shows that the bioactive nature of food molecules, protein functionality, and the human gut microbiome are affected by the dynamics of milk protein-sugar complexes, novel fungal protein-sugar complexes in lab-made animal proteins such as whey could have the same effect.

A research team considered this topic in a 2025 peer-reviewed paper by investigating whey proteomics and the associated glycobiology of whey. As described in this short video, proteomics is the study of the structure, function, and interactions of all the proteins (the proteome) in an organism or cell type at a specific time and under certain conditions. Glycobiology refers to the study of the structure and function of sugar molecules.

In living organisms including humans, proteins do not act in isolation. They are often chemically associated with a wide variety of sugar molecules such as N-glycans. For optimal health, these molecular structures and attachments must correspond exactly to how they exist in nature (that is, before genetic engineering).

In this study, the investigators wanted to determine if “yeast-synthesized” whey was identical to bovine whey protein isolate. They also examined the effects of N-glycans that are chemically attached to whey on human gut microbial diversity.

The researchers noted the microbe was a yeast, unlike Perfect Day’s Trichoderma reesei. The VRG reached out to the researchers to identify the company that manufactured the bioengineered whey under study or the microbe(s) involved in the genetic transfer, but they declined to tell us. Their paper states only “Yeast-synthesized whey protein was purified from a commercially available food advertised to contain solely yeast-synthesized whey protein and was purchased at a local market.”

The investigators found that while both the yeast-synthesized and the bovine whey were composed mainly of beta-lactoglobulin, only the cow-derived whey contained significant amounts of other proteins, such as alpha-lactalbumin, albumin, and casein S1. In vitro lab experiments using a fecal fermentation model showed bovine whey supported more diverse gut bacteria compared to the yeast-synthesized whey. This result  showed that these two allegedly “identical” whey molecules are not the same in terms of their effect on the gut microbiome.

Similarly, when analyzing glycans attached to the two types of whey molecules, researchers observed that yeast-synthesized whey had fewer glycans attached to it (22 types) and those glycans were structurally different compared to the “structurally and compositionally complex” glycans (78 types) associated with bovine whey. Though subtle, these differences could affect the gut microbiome, human metabolism, or human health. While further research is needed to characterize these possible effects, this analysis shows that yeast-synthesized and bovine whey are not identical. “Functionally, [bioengineered whey] behaves like whey and taste like whey,” said Steven Frese, an author of the research study, commenting in an article publicizing this work. “But at the molecular level, they are decorated differently, and those decorations, called post-translational modifications, appear to influence how our gut microbes respond.”

In their paper, the researchers concluded: “These findings raise important questions as to whether these differences in synthetic proteins lead to significant changes to the gut microbiome in vivo, and whether this may impact the utility of these novel ingredients.”

Echoing this sentiment, Frese added: “This research wasn’t about saying one protein is better than the other. It was about understanding whether they are truly interchangeable. If we are going to introduce novel proteins into the food supply, we need to understand how they behave once they are in the body.”

The contents of this posting, our website and our other publications, including Vegan 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 judgment about whether a product is suitable for you. To be sure, do further research or confirmation on your own.

VegFest Santa Cruz is happening on June 6, 2026. The Vegetarian Resource Group will have a table at this event. Be sure to stop by!

For more information and to purchase tickets go to: https://vegfestsantacruz.org/

photo from Freepik

Chef Nancy Berkoff offers a number of creative taco filling ideas. No longer do you need to only make refried bean tacos!

To see the complete article, visit:
http://www.vrg.org/journal/vj2016issue1/2016_issue1_cooking_tips.php

To subscribe to Vegan Journal, go to: www.vrg.org/member

Recent topics brought up include:

– Large study finds infants from vegan families have similar growth to infants from nonvegetarian families.

– VRG’s 2026 Scholarships Awarded to Graduating High School Seniors

– VRG’s Vegan Nutrition in Pregnancy and Childhood brochure has been updated!

https://www.facebook.com/groups/VRGparentsandkids is intended to be a group that offers support for families raising children on vegan diets and for vegan kids around the world. We envision it as a place to get advice about a wide-variety of topics: pregnancy, birthday parties, school lunches, Halloween, non-leather apparel, cruelty-free products, summer camps, and more. Please use it as a place to share your wisdom, seek advice, or just find a sympathetic ear. The goal is to offer support.

Consequently, any profane, defamatory, offensive, or violent language will be removed. Feel free to disagree, but do so respectfully. Hateful or discriminatory comments regarding race, ethnicity, religion, gender, disability, sexual orientation, or political beliefs will not be tolerated. We expect that posts should relate to vegan diets and lifestyles. The Vegetarian Resource Group reserves the right to monitor all content and ban any user who posts in violation of the above rules, any law or regulation, SPAM, or anything otherwise off topic.

Please share this information with any veggie families that you know! Thanks.

Are you looking for some quick and easy vegan sandwich ideas? Chef Nancy Berkoff shares several suggestions. She provides tips for jazzing up a vegan cheese sandwich, preparing “sweet” sandwiches, creating bagel masterpieces, and more.

The article can be found here: http://www.vrg.org/journal/vj2016issue2/2016_issue2_cooking_tips.php

To subscribe to Vegan Journal, visit: www.vrg.org/member

by Reed Mangels, PhD, RD

In 2022, New York City revised their standards for meals and snacks served in public schools, hospitals, and other programs. The revised standards called for a reduced use of red and processed meat and cheese and greater use of whole or minimally-processed plant protein. The revisions were done to promote better individual, community, and environmental health (1). A recent study examined the effect of these revised standards on greenhouse gas emissions and the nutrient content of meals (2).

What is the study?

This study used menu data from four agencies (public schools, NYC Health + Hospitals, Department of Corrections, and the Administration for Children’s Services) that serve 77% of all city meals. The researchers compared the menus in the period before the revised standards were enacted and the period when the standards were in effect. They evaluated changes in the “center-of-the-plate protein source.” They examined nutrient content and estimated greenhouse gas emissions based on entrées, side dishes, and beverages. The estimated greenhouse gas emissions included production and processing but did not include transportation, serving, and waste from served food that was not eaten. The results reflect the menus that were served; not necessarily what was eaten (2).

What did this study find?

The main finding of this study was that, overall, greenhouse gas emissions decreased by 21% per portion with the revision in standards to promote greater use of whole or minimally-processed plant protein in place of red and processed meat. There was no statistically significant change in the nutrient content of total menu offerings when the menus from before and after the new standards were compared (2).

The largest reduction in beef servings was seen in preK-8 schools which had a 17% reduction in beef. The NYC Health + Hospitals acute care meal program had the largest increase (52%) in vegetarian food items. In most agencies there was an increased use of whole or minimally processed plant proteins (2).

The results of this study suggest that menu changes that increase the use of whole or minimally-processed plant protein can result in a sizeable reduction in greenhouse gas emissions with little effect on the nutritional quality of the menus. These results can be used to make a case to local, state, and federal governments for markedly increasing the use of plant protein and decreasing/eliminating animal products in public food systems.

References:

1. NYC Health. New York City Food Standards. Meals and Snacks Purchased and Served. https://www.nyc.gov/assets/doh/downloads/pdf/cardio/cardio-meals-snacks-standards.pdf. 2022.
2. Moore ERH, Moran AJ, Stadler L, et al. Menu changes under NYC’s revised food standards were associated with a reduction in greenhouse gas emissions. Health Aff (Millwood). 2026;45:585-593.

To read about the environmental effects of vegan diets see:

Environment

To read more about food policy in New York City see:

New York City Moves to Phase Out Processed Meat in Meals and Snacks Served by City Agencies
and their Contractors

New York City School Lunch Program Features “Vegan Fridays”

photo from Freepik

Grilling on Memorial Day? Check out this recipe for fresh fruit kebobs from Vegans Know How to Party By Chef Nancy Berkoff, RD, which contains over 465 vegan recipes including desserts, appetizers, and main dishes! Subscribe to Vegan Journal for 2 years and receive a free copy of Vegans Know How to Party here https://www.vrg.org/member/cabdacae.php

Grilled Fresh Fruit Kebobs with Ginger and Mint
(Serves 10)

Marinade:
1/2 cup rum or orange juice mixed with 1 teaspoon rum extract
2 Tablespoons maple syrup
2 Tablespoons fresh lemon juice
1 teaspoon minced fresh ginger

Kebobs:
8 green apples, cored, peeled, cut into 10 pieces each
8 ripe pears, cored, peeled, cut into 10 pieces each
8 small bananas, peeled and sliced into 10 pieces each
1 medium cantaloupe or small honeydew, seeded, peeled, and cut into chunks (or use a melon baller to create balls)
1 medium fresh pineapple, peeled, cored, top off, and cut into 1-inch chunks (about 2-1/2 cups)
10 red seedless grapes or small fresh strawberries, washed

Dip:
2 cups plain or lemon-flavored soy yogurt
2 Tablespoons maple syrup
1 Tablespoon minced fresh ginger
1 Tablespoon minced fresh mint

Prepare marinade by mixing all marinade ingredients in a plastic or glass bowl together until well combined. Place apples, pears, bananas, melon, and pineapple in the marinade. Allow kebobs to marinate in the refrigerator for at least 1 hour.

While fruit marinates, prepare dip by mixing all dip ingredients together until well combined. Place dip in a serving bowl and refrigerate until needed.

Remove fruit from marinade and retain marinade. Preheat broiler or heat barbecue grill. Assemble kebobs by threading one type of each fruit on 10 skewers.

Place the kebobs in a shallow pan, and top with marinade. Broil or grill quickly, about 3-4 four minutes, just until the fruit gets the slightest bit soft. Remove from heat.

Thread grapes or strawberries onto each skewer. Serve by arranging kebobs on a platter, with the dipping sauce in the middle.

Total Calories Per Serving: 332 Total Fat as % of Daily Value: 2% Protein: 4 gm Fat: 2 gm Carbohydrates: 75 gm Calcium: 121 mg Iron: 1 mg Sodium: 19 mg Dietary Fiber: 9 gm