White Bean Stew with Sweet Potatoes and Squash photo by Hannah Kaminsky

Nava Atlas shares a wide variety of healthy and affordable vegan dishes in the latest issue of Vegan Journal. Dine on Hungarian-Style Cabbage Noodles; Vegan Sheet Pan Hash Browns; Tofu Stew with Corn, Green Beans, and Tomatoes; White Bean Stew with Sweet Potatoes and Squash; BBQ-Flavored Lentil Sloppy Joes; and Quick Black Bean and Sweet Potato Chili. These delicious recipes can be found here: https://www.vrg.org/journal/vj2026issue3/2026_issue3_healthhy-and-afordable-meals.php

Please subscribe to Vegan Journal in the USA only here: www.vrg.org/member

By Alexandra Holzinger, VRG UMD Intern

Through my internship with The Vegetarian Resource Group, I’ve learned a lot about vegan nutrition, current challenges within the vegan community, and what vegan values mean beyond food. More importantly, this experience broadened my perspective on how nutrition, policy, advocacy, and ethics intersect. As someone interested in nutrition and public health, I found it rewarding to explore veganism from so many different angles.

With my past experiences in college nutrition courses, I appreciated the depth and specificity that the VRG was able to provide. Through scientific articles, educational resources, and conversations with Reed Mangels, PhD, RD, I expanded my understanding of vegan nutrition beyond the basics. While I already had a foundation in nutrition, learning about the health implications of vegan diets, reviewing sample meal plans and recipes, and studying important micronutrients gave me a much more comprehensive understanding of how to maintain a healthy vegan diet.

One of the most enjoyable parts of my internship was trying vegan foods and restaurants that I never would have tried otherwise. I reviewed a vegan boxed macaroni and cheese that, to my surprise, tasted even better than the version I grew up eating. Alongside the other VRG intern, Emily, I visited two vegan restaurants and tried a delicious breakfast sandwich and a flavorful, fresh falafel platter. As someone who loves trying new foods, I appreciate how each vegan dish seems to balance creativity, flavor, and freshness.

After learning more about vegan meals and trying them myself, I worked with Dr. Mangels and Emily on a policy project about emerging legislation surrounding ultra-processed foods (UPFs) in school meals. Our research focused on the different definitions that states formed for UPFs and how these definitions affect vegan staples such as plant milks, fortified foods, and plant-based meat alternatives. I was surprised to learn that many states defined these staples as ultra-processed, which would mean that they would be excluded from school meal programs. This project made me realize how complex nutrition policy can be and how important it is to advocate for diverse dietary needs.

Attending the Taking Action for Animals conference in Washington, D.C., further expanded my understanding of the relationship between advocacy, policy, and inclusion. Hearing from attorneys and advocates about how legislative language can lead to exclusion of certain groups helped me connect the concepts of my policy project. It became clear that precise language matters, particularly when laws affect nutrition and food access. I also enjoyed hearing from animal rights organizations about their missions and ongoing work. Listening to so many passionate advocates gave me a greater appreciation for the ethical motivations behind veganism and the different ways people contribute to positive change for both animals and society.

In addition to learning about the intersection between veganism and animal rights, I also gained a new appreciation for how vegan values can support underserved communities through my experience shadowing Crystal Forman, MPH, MHA. Crystal teaches vegan cooking classes and basic nutrition education to formerly homeless men through Christopher Place. Observing one of her classes was one of the most meaningful experiences of my internship, and I learned a lot about how to present nutrition education in ways that are practical, culturally considerate, and accessible. I was especially inspired by her ability to create an engaging and educational environment for historically underserved individuals.

Looking back on my internship, I am grateful for the wide variety of experiences I had through The Vegetarian Resource Group. From exploring vegan nutrition and tasting new foods to researching policy and learning from advocates, every project helped me see veganism from a different perspective. I leave this internship with a stronger understanding of the scientific, ethical, and social implications of veganism, as well as an expanded perspective in public policy and advocacy. I am thankful for everything I learned and for the opportunity to contribute to an organization whose work has such a meaningful impact.

For more information about VRG internships, see: https://www.vrg.org/student/

To support The Vegetarian Resource Group outreach to young people, join at www.vrg.org/member/cabdacae.php or donate at www.vrg.org/donate

Charlottesville VegFest is Sunday September 13^th between 11am and 4pm. The event is free! Be sure to stop by VRG’s booth and say hello. For more information on this event, see: https://www.cvillevegfest.com/

VRG Nutrition Advisor Reed Mangel’s PhD, RD, will be speaking about Plant-Based Diets for Babies and Children on September 27th.  For more information, see: https://www.preventionofdisease.org/2026-agendas-for-each-day-or-weekend

photo from Magnific

Each issue of Vegan Journal features Chef Nancy Berkoff’s Vegan Cooking Tips column. In the latest magazine, Nancy shares ideas for saving money when preparing vegan meals. For example, she suggests that when berries are in season and less expensive, buy them in bulk and freeze them in zip-lock bags. These frozen berries can later be added into beverages instead of ice, baked into muffins and breads, and blended into smoothies. They can also be stewed into jam or stirred into hot cereal or vegan yogurt. Read more of Nancy’s money saving suggestions here: https://www.vrg.org/journal/vj2026issue3/2026_issue3_cooking_tips.php

Please subscribe to Vegan Journal in the USA only here: www.vrg.org/member

GenCare Lifestyle Federal Way

31200 23rd Avenue S

Federal Way, WA 98003

(253) 366-6715

Active retirement, assisted living, memory care, respite visits

A Senior Lifestyle Specialist sent us their “Always Available Plant-Based” menu featuring avocado toast, beet & citrus salad, sweet potato hash, and spinach & pesto pasta made with chickpea pasta.

Each issue of Vegan Journal includes a review of recent scientific papers related to vegetarianism. In the latest issue read: How Can Over-Purchasing and Food Waste Be Reduced: and Substituting Canned Beans for Other “Protein Foods” Improves Diet Quality in U.S. Adults. The column is written by Reed Mangels, PhD, RD, and can be found here: https://www.vrg.org/journal/vj2026issue3/2026_issue3_scientific_update.php

Please subscribe to Vegan Journal in the USA only here: www.vrg.org/member

Each issue of Vegan Journal we review products that are worthy of purchase. In the latest magazine we feature inexpensive vegan foods such as Rosarita Refried Vegetarian Beans. Read the column here: https://www.vrg.org/journal/vj2026issue3/2026_issue3_veggie_bits.php

Please subscribe to Vegan Journal in the USA only here: www.vrg.org/member

Fresh green beans are hard to resist! If you have any left over after enjoying this crisp, cool, crunchy summer snack, consider adding them to cold green, pasta, rice, or potato salads. When you have the time and inclination, wash your beans, snap off the ends, and quickly sauté with a small amount of oil, garlic, and vegan bacon bits or shredded nori. Serve with leftover, cold roasted potatoes, macaroni, or corn bread. If you have the grill on, “blister” green beans over hot coals and use, hot as a side dish, or as a cold ingredient for salads, cold soups, or for use with dips to supplement crackers.

If you have a patch of green beans that have gotten too large and stringy, take the beans out of the pods and use them as a fresh, crunchy garnish, or save them to use as seeds in next year’s garden.

If you feel you have more fresh green beans then you are going to eat in a few days, you can freeze them, cutting off the ends, washing and allowing to air dry. Place in freezer bags and containers and save for later use.

Check your local farmers markets for fresh beans. Although they should be cooked, they take far less time to prepare than dried beans, and do not need to be soaked. Fresh lima beans, also known as butter beans, have a different taste and texture than dried limas… and they are a pleasure to consume! If they come still in the pod, simply twist and pop the beans into a bowl. Think about making fresh succotash with corn kernels cut right from the cob and fresh limas. Heat a pan with a small amount of oil, quickly sauté the limas, and then add the fresh corn, stirring until just warm. Season with cracked black pepper and a small amount of garlic (fresh or powdered, your choice). If you sauté more limas then you need, purée them with a small amount of olive oil and lemon juice for a wonderful dish. Both the succotash and the dip are wonderful sandwich or wrap ingredients. If you don’t care to turn on your stove, you can create both succotash and the dip by microwaving the limas until tender.

Fresh black-eyed peas tend to have a creamier texture than dried. Some black-eyed peas may be sold still in the (green) pod. Use a fingernail to open the seam and pop out the pea. Some companies sell shelled, fresh, ready to cook black-eye peas this time of year, so be on the lookout for them. If fresh black-eyed peas are not available, look for a freshly frozen version. Although it is not necessary to soak black-eyed peas, some people like to give them a quick soak (about 20 minutes) in water with a bit of baking soda. Since it is summer, and we don’t want to spend too much time in the kitchen, plan on cooking a large amount of black-eyed peas to store in the refrigerator or freezer until ready to use. Black-eyed peas may be cooked in water or vegetable broth, bringing to a boil, lowering the heat and then cooking until just tender. Slow cookers or instant pots work as well (and don’t create as much heat in the kitchen). Drain, rinse and store your cooked peas. Create a summer salad with black-eyed peas, avocado, cherry tomatoes, fresh cut corn, and chopped cilantro or parsley, with a splash of oil and vinegar dressing. Make succotash with black-eyed peas rather than limas (or combine the two types of beans). Create a South Asian black-eyed pea curry, simmering the beans with chopped tomatoes, onions, ginger, garlic, and coriander, or create a cold salad with the beans, chopped tomatoes, onions, cilantro, and lemon juice.

Each issue of Vegan Journal we review products that are worthy of purchase. In the latest magazine we feature inexpensive vegan foods such as Trader Joe’s Organic 3 Grain Tempeh. Read the column here: https://www.vrg.org/journal/vj2026issue3/2026_issue3_veggie_bits.php

Please subscribe to Vegan Journal in the USA only here: www.vrg.org/member