photo from Project Drawdown

by Reed Mangels, PhD, RDN

Walk down most supermarket or convenience store aisles these days and notice how many times you see a label touting protein. Despite all the hype, Americans, for the most part, are not lacking protein. Most get more than they need.

There are some health concerns with excess protein, especially if that protein comes from animal products. A recent, thought-provoking post from the non-profit organization Project Drawdown, pointed out the potential damage to the environment associated with an increase in protein, especially from beef. Some of the points that were made in this post:

• Producing a pound of beef generates 20 to 50 times more greenhouse gas emissions than does burning a pound of coal, the dirtiest fossil fuel.
• Production of beef, lamb, pork, and other meat classified as “red meat” accounts for 30% of food-related greenhouse gas emissions, worldwide.
• If the United States, China, Brazil, and Argentina reduced beef consumption to one serving a week and ate other protein sources in place of beef, greenhouse gas emissions could be reduced by the equivalent of 1.7 billion metric tons of carbon dioxide. [Note that this model replaces beef with chicken, fish, dried beans, soy products, nuts, and eggs. Greenhouse gas emissions would be further reduced if all animal products were eliminated].

These sobering facts may be useful in conversations about eliminating beef consumption. You can read the full post, which provides more information about the environmental effects of red meat consumption, here. The post encourages reducing consumption of red meat but does not explicitly promote a vegan diet.

To read more about protein, specifically related to a vegan diet, see:

Is There Such a Thing as Too Much Protein?

Do We Really Need High Protein Pretzels?

How Much Protein Do Vegans Need?

Questions about Plan to Expand Protein Access

Protein in the Vegan Diet

Protein for Vegans & Vegetarians

Protein for Vegan Children

by Emily Shoemaker, VRG Intern

Taking Action For Animals (TAFA) was headquartered at Omni Shoreham Hotel in Washington D.C. this year from July 31st to August 3rd 2026, hosted by Humane World for Animals (HWA). The conference boasted an attendance of roughly 500 guests and a wide arrange of sponsors and vendors who created 22 unique workshops for conference goers to attend. The four workshop tracks included “Advancing Animal Advocacy,” “Building Advocacy Skills,” “Maximizing Your Impact,” and “Shaping Policy for Animals” to build a comprehensive look at animal rights policy work. At the end of the conference, attendees were invited to attend a lobbying day in support of the Better CARE for Animals Act and protecting Proposition 12. 

I arrived with my intern partner Alex on Friday afternoon. We were greeted by an exceptionally nice venue and helpful staff that made our experience at the hotel extremely easy. The first event was the exhibit hall where we got to both meet and adopt some furry friends.

Many vendors and guests brought their companion animals as a fun way to boost excitement and build camaraderie throughout the event. We got to meet Ethan of Ethan Almighty fame, who was just as happy to be there as we were. HWA had a menagerie of tables, one of which had a wide spread of small stuffed animals representing species of particular concern. I got a coyote who lovingly kept me company during my stay by guarding my pillow, which turned out to be thematic as coyotes were the focus of one of the later sessions we attended.

Many of the vendors were focused on either legislative action or specific types of animal aid. For example, we talked to graduate programs looking for policy students and non-profits looking for physicians while also talking to animal shelters who needed volunteers. These two groups became especially apparent during the workshops, as each side had interesting contributions to group conversations.

We attended four workshops, “Legal work in support of new animal protection legislation,” “The consensus gap: Turning public support for framed animals into policy action,” “Changing the narrative on wildlife ‘management’,” and “The inner game of animal protection: Daily coping and long-term engagement for advocates.” As someone with substantial policy reading, writing, and analyzing experience, I found that many of the workshops that touched on legislation could have been more detailed for me, but they were very accessible to those who were coming in with fresh eyes, or especially those who were new in their animal rights related career and were trying to learn about the greater context of animal relation policy and education. Some of the highlights included learning about California’s proposition 12, coyote protection needs, and mental health tips to prevent burn out in advocates long term.

Alex and I were not able to attend the lobbying day on Monday, so our journey ended Sunday evening after lunch and a round table discussion in small groups. Our table was focused on fundraising for animals, where we spoke with a pair of representatives from Helen O. Krause Animal Foundation Inc. plus a conservationist from Texas and our HWA host. We left afterwards with many memories and new tips and tricks for how to help animals out through policy and advocacy efforts.

photo from Mother Other

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

Bodhi Viet Vegans, 2301 W. Parmer Ln., Austin, TX 78727

The folks at Bodhi Viet Vegans refer to themselves as “…a group of local Buddhist Nuns and volunteers…” who believe that “one meal at the time we can save our environment, our precious health, and can spread basic principles of peace and wisdom.” Many items are listed “organic.” Besides their Weekly Specials, here’s a peek at their extensive menu. A couple of Appetizers are soy protein based Vietnamese Dumplings with water chestnut, carrot, and cabbage as well as Fried Eggplant Baguette. They offer Banh Mi and Bao in many varieties like BBQ or Spicy Lemongrass with Seitan or Tofu, Steamed Taro Bao, Vegan Ball Baguette with soy, chickpea, tomatoes, and chef sauce as well as Shredded Jerky Seitan and more. Two Vermicelli Dishes are Vermicelli Fermented Mixed Vegetables and Vegan Smoked Beefless Rice noodle with smoked soy-protein, salad, pickled carrot, and chef sauce. Stir Fries include Chow Mein with their fermented peanut sauce, Pad Thai Noodle with tamarind sauce, as well as braised Ginger Seitan with chef sauce, steamed rice, and vegetables. Some Soups are “homemade” Kim Chi Soup with Rice noodle or Ramen, and tofu in spiced hot and sour broth or Vietnamese Tom-Yum Noodle combining tomato, pineapple, bamboo, and sour and sweet broth. They serve several Rice Plates. Orange Tofu/Seitan has steamed rice, green bell pepper, onion and “homemade” Orange Sauce. There’s Pineapple Curry with Rice potatoes, coconut milk, curry powder, and tofu. Steamed Rice dishes include Black Stuffed King Mushroom featuring soy protein, pineapple, and green bell pepper; Caramelized Tofu, Braised Bitter Melon with soy protein, and mushroom chef sauce; as well as Braised Fermented Dill–a soy protein wrap with seaweed and chef sauce. Desserts include two types of Tapioca Cake and sweet Crispy Sesame Ball Cake with mung bean.

Hazel and Jade, 3852 Fourth Ave., #100, San Diego, CA 92103

Hazel and Jade’s website happily states that they “…bake everything on-site, from scratch…” and even make their “own ‘butter’.” Pastries rotate seasonally and are subject to availability. The following are some possible menu items. Breakfast Bake might mean vegan Feta and Dill Biscuit, Coffee Cake, or a seasonal Muffin. Rotating Croissant varieties include Coconut Berry Croissant Bun made of crunchy, caramelized dough and mixed berries, topped with a berry glaze, Ham and Swiss Croissant with tofu based deli-slice, Daiya cheese, and stone ground mustard; Spanakopita Croissant filled with spinach, Violife feta, tofu, and herbs; as well as Chocolate, Breakfast, and plain Croissants. Love Loaves? You might find Banana Loaf; Double Chocolate Loaf topped with vegan chocolate chunks; Sausage Roll featuring Beyond meat, mushrooms, onions, and spices in puff pastry; and a Cinnamon Roll. Craving Cookies or Cake? How about Chocolate Chip or sweet and savory “Tahini + Toffee Cookie” topped with black sesame seeds, or (seasonally) The Chocolate Raspberry Cake showcasing chocolate cake, chocolate buttercream, and raspberry filling. Among other cake choices, there’s The Most Chocolate cake filled and finished with dark chocolate buttercream. Bars might include Peanut Butter Brownie topped with peanut butter, chocolate, and crisped rice; Chocolate Ganache Brownie; or tangy Lemon Bar with coconut cream based lemon curd on shortbread crust.

Mother Other, 675 S. Broadway, Ste. 300, Denver, CO 80209

The stated goal at Mother Other is to serve “… all of your mothers’ favorite recipes, reimagined through a plant-based lens…” Gluten-free choices are available. Since their menu is seasonal and shaped by availability, the following are possible menu items. Shareables could include Spring Pea Leek Dumpling with charred peas, ginger porcini brodo, mushrooms, and pea shoots. Large Plate possibilities are Potato and Chive Pierogi with ruby kraut, coconut sour cream, braised apple, and caramelized onion, or Garden Grits showcasing market veggies, Calabrian chile butter, popped sorghum, “creamy” stone ground grits, or their signature sauced Rigatoni alla Vodka with basil oil, Aleppo crumb, and torn basil. Some examples of Vegetable Dishes are Carrot Ginger Bisque with coconut cream, sesame chili oil, and carrot chips or miso and black garlic whipped Japanese Sweet Potato with tempura-fried onion, truffled taro chip, sesame chili oil, scallion, and cilantro. A peek at their Drinks menu could reveal Return to Speranza showcasing canteloupe, miso, apertivo, soda, and prosecco, The Best Cellar marrying Mezcal, celery, cloosterbitter (a green, traditional Dutch herbal liqueur), lime, and beet ash, or It Must be That Simple with bourbon, peach, hot mustard simple, lemon, fee foam, and molasses. They have non-alcoholic versions of these too. Dessert might include Carrot Cake featuring cream cheese frosting, pistachio, and candied carrot chip, or Chocolate Budino–vanilla sponge cake, passionfruit curd, chocolate cashew pudding, and shortbread crumb, or Brioche Doughnut with vanilla custard, poached rhubarb, and basil.

Rastarante Experience, 10 Love Ln., Hartford, CT 06112

Their stated mission is, “Helping Families across the world discover a path to a healthier lifestyle.” The menu invites you to Break Your Fast with a vegan Wrap or Platter of vegan eggs, sausage, peppers, and Cheez, or a Chickpea Omlette with sausage, onions, peppers, and Cheez, or Ackee No Saltfish, Callaloo and Cabbage—“Jamaica’s National Dish (Ital Version)” with butterbeans, peppers, onions, and tomatoes. Other options are Orange Ginger Chic’N with vegan Chic’N, steamed veggies and rice, Jerk Chic’N Wrap with Romaine lettuce, Mayo, tomatoes, vegan cheez, and Sweet heat Sauce, or Rasta Pasta featuring their Signature Cold Pasta Salad made with onions, peppers, and their “Creamy” Chickpea Sauce. Some Sides include Sweet Fried Plantains and Fried Potatoes Hash. You might finish on a sweet note with Maple Glazed Vegan Cornbread.

Shokra Soups, 621 Beverly Rancocas Rd., Ste. 2C, Willingboro, NJ 08046

Motivated by personal health challenges, Shok-RASoups brings a particular passion to their cuisine, believing “…that food should not only be delicious but also nourishing…” and noting that it’s “…all made from scratch daily using fresh, non-GMO fruits and vegetables…” Just Breathe Vegan Tuna Wrap offers sea moss, bladderwrack, and burdock root, red onions, tomatoes, and spring mix. Vegan smoked provolone is optional. From the Earth Grilled Mushroom Cheesesteak Wrap combines oyster mushrooms, spring mix, sautéed bell peppers, and grilled onions in a spinach and herb or tomato basil wrap, vegan cheese, and sauce choice. Sea Breezy Vegan Crab Cakes has kelp, hearts of palm and artichokes and navy beans, seasoned to mimic the taste of crab meat and coated in a “crispy, gluten-free” panko crust and “zesty” garlic aioli sauce. Felling creative? Design your own Cheesesteak Wrap with a Spring Mix Base, sautéed peppers, onions, and vegan cheese; choose spinach and herb or tomato basil wrap and protein. Then select Avocado, Chipotle, Garlic Aoili, Mambo Honey Barbecue or Vegan Sour Cream Sauce. Depending on whether you’re designing your own “Destiny” Bowl or Wrap or Cheesesteak Wrap, protein options might include grilled mushrooms, sunflower seeds or Sunflower Seed Burger, Jackfruit, lentils or Lentil Burger, Navy Bean or Black Bean; veggies might be Roma tomatoes, cucumbers, zucchini, or Purple cabbage. Some Soups are White Bean Shokra Chili, with optional jalapeno peppers, plant-based sour cream, tri-color tortilla chips, and plant-based cheddar; “The Wind Up” Jackfruit Soup–a savory, smoky, spicy blend with Caribbean-inspired Jerk spices; “Sunset Meditations” serving up Swiss Chard and Plant-Based Italian fennel sausage; and Cajun-inspired Every Moment Matters Gumbo celebrating Creole cuisine with vegan apple smoked sausages.

Slutty Vegan, 1065 S. Charles St., Ste. 171, Baltimore, MD 21230

Serves creative vegan burgers and hot sandwiches, along with sides and dessert.

sorbitan tristearate

Also known as: Span 65, STS, sorbitan stearate, E492, sorbitan trioctadecanoate

Commercial source: vegetable (sorbitan: corn, potato, wheat, or tapioca starches; tristearate: palm, soybean, or sunflower oils)

Used in: chocolate, cocoa butter, palm oil, coconut oil, margarine, ice cream, frozen foods, ready-to-eat meals, dips, spreads, sauces, salad dressings, puddings, imitation whipped cream, icings, baked goods, cake mixes, flavors, fragrances, candy, chewing gum, milk and cream whiteners, beverage whiteners, edible ices, human and animal dietary supplements, cosmetics, personal care products, pharmaceuticals, cleaning products, plastics, coatings, paints, inks, pesticides, firefighting foams, candles, and textile, paper, metalworking and rubber industries

Used as: emulsifier, texture enhancer, humectant, surfactant, aerating agent, antiblooming agent, crystal inhibitor, releasing agent, dispersing agent, binder, softening agent, antistatic agent, carrier agent

Definition: A close chemical cousin of sorbitan monostearate, STS is formed from sorbitol and stearic acid. Among its many food applications, STS is used in chilled and frozen prepared foods to control crystallization and improve freeze-thaw tolerance while it also maintains blend consistency in shelf-stable spreads.

Classification: Typically Vegan*

*Stearic acid is found in animal fats, but no companies surveyed use animal fats to manufacture sorbitan tristearate.

Manufacturers:

Blentek: “Our sorbitan tristearate is a completely plant-derived ingredient…produced from raw materials derived from vegetable origin.”

Guangdong Huana Chemistry Co., Ltd.: “Our sorbitan tristearate is of vegetable origin…sorbitol is from corn and stearic acid is from palm oil.”

Mohini Organics Pvt. Ltd.: “The sources of the materials are the same for both [SMS and STS]…stearic acid is from a palm source, and sorbitol is from tapioca.”

Lasenor: “Sorbitol is sourced from wheat…and stearic acid is derived from palm oil.”

Additional Information:

• Sorbitan tristearate does not have GRAS (Generally Recognized as Safe) status by the U.S. Food and Drug Administration like many food ingredients have, but it is permitted by the FDA for food use.
• Ataman Chemicals

Entry added: August 2026

See more ingredient information at https://www.vrg.org/ingredients/index.php

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.

To support The Vegetarian Resource Group research, join at https://www.vrg.org/member/cabdacae.php or donate at vrg.org/donate

The following is being added to our list of senior residences which offer vegan dishes.

Viamonte at Walnut Creek

2801 Shadelands Dr.

Walnut Creek, CA 94958

(925) 621-6600

Independent living, assisted living, memory care

Sample menu, with both vegan and vegetarian icons, includes: teriyaki stir-fry, Impossible burger, Thai green curry

Kaylee said: The Seventh-day Adventists in the Blue Zones were the first to spark my interest in veganism. As I researched why they live such long and healthy lives, I discovered the many health benefits of a plant-based diet.

Video link: https://drive.google.com/file/d/1NDVB-kTEyZS3XVZ3EEghTA3EnPsa9GzN/view

The deadline for the next Vegetarian Resource Group video contest is July 15, 2027. See https://www.vrg.org/videoscholarship.php

See other videos here: https://www.vrg.org/veg_videos.php

And https://www.youtube.com/@VegResourceGrp/shorts

For information about VRG’s $5,000 scholarships for high school seniors who have promoted veganism, see https://www.vrg.org/student/scholar  The next deadline is February 20, 2027.

To support VRG’s outreach to young people, join at https://www.vrg.org/member/cabdacae.php or donate at vrg.org/donate

Vegan Journal is published by The Vegetarian Resource Group. Enjoy in-depth original research, product and book reviews, scientific updates on veggie nutrition, delicious vegan recipes with gorgeous photos, plus so much more. Both long-term vegans and those new to a vegan life-style will enjoy this magazine. To subscribe in the USA only, see: https://www.vrg.org/member/

By Chef Nancy Berkoff, EdD, RD

Seasonal fresh fruit and veggies can be the star of a classroom gathering or for that matter, any gathering! Check out the food presentation space to plan for appropriate platter sizes. Here are some ideas for creating portable platters throughout the school year:

Learning Rainbow: Start off the school year with fruits and veggies from every color group including strawberries, raspberries, radishes, red bell pepper slices (red); oranges, tangerines, mandarins, carrot coins, baked, cubed and cooled roasted sweet potato cubes, Fuyu persimmon slices, mango cubes (orange); crookneck summer squash coins, Altufo mango slices, yellow bell pepper slices (yellow); kiwi slices, grapes, green bell pepper slices, skin-on cucumber slices, green apple slices (green); and blueberries, red cabbage slices, roasted and cubed beets, grapes (blue and purple). Arrange in a double rainbow shape. This is a great way to introduce how fun fresh fruits and veggies can be.

Visiting a Tropical Island: Create a tropical paradise on a platter. Consider mangoes (fresh or frozen), papayas (fresh or canned), pineapples (fresh or canned), and bananas (select several varieties, if available, or use fresh and dried bananas). Garnish with kiwi slices and sprinkle with flaked coconut. Serve with coconut water to complete the theme. If fresh tropical fruit is not easily available, or beyond the budget, consider using frozen mango cubes, canned (in juice) pineapple, and banana slices that have been frozen and then rolled in crushed cereal or coconut flakes. If plastic food bags are allowable, save and freeze (peeled) very ripe bananas in individual bags. On serving day, take the bananas out of the freezer in time for them to be mostly thawed. Each child can smoosh their own banana beverage by working the bag until the banana resembles a purée. Snip off a corner of the bag, insert a straw and enjoy!

Autumn fun: Carve oranges or Faye persimmons to look like mini jack-o-lanterns, create banana ghosts by halving bananas lengthwise, using chocolate chip for eyes and mouths, slice apples or pears and use nut butters to make “monster mouths.” If you have a vegetable spiralizer (available on line for about $10), create voodles (vegetable noodles) from zucchini and carrots and garnish the tray with these “spider webs.”

Fruiting the Flag: create a red, white, and blue platter, using strawberries, watermelon, and raspberries for the red; blueberries for the blue; bananas or peeled apple slices for the white. For a veggie creation, use radishes, beets or tomatoes for the red; red cabbage (dipped into a dilute mixture of baking soda and water-it will taste salty) for the blue; and sliced, roasted potatoes or eggplant for the white. Arrange in a flag shape or alternate color layers.

Red and romantic: create a mostly heart-shaped fruit platter for Valentine’s Day or birthdays. Use a heart-shaped cookie cutter to cut watermelon, seeded cucumbers, larger radishes, and peeled apples into hearts. Add strawberries, raspberries, cubed, roasted beets, sliced red peppers, or red grapes for garnish.

Turn a regular fruit platter into a fun activity by creating fruit animals! You can string grapes on a straw to create a caterpillar. Peeled kiwis make good “turtles,” using cut grapes or strawberries for feet. Strawberries and chocolate chips, or radishes or cherry tomatoes and sliced black olives can be formed into ladybugs.

To complement your platters, create edible pencils with long pretzel rods. Melt vegan white chocolate (Pascha brand melts well) and separate into two bowls; color one bowl yellow (use a small amount of orange juice concentrate or a touch of turmeric) and one pink (use a very small amount of cranberry or pomegranate juice). Roll out waxed paper or parchment paper for the pretzels to dry on. Dip each pretzel (leaving a small area at each end) in the yellow chocolate and allow to dry on the paper. Melt a small amount of chocolate chips. When the previously dipped pretzels are dry, dip one end in the pink chocolate, for the eraser and the other end in the melted chocolate chips for the “lead.”

The following is being added to our list of senior residences which offer vegan dishes.

I Care Homes

3130 Barbara Lane

Fairfax, VA 22030

(703) 865-5893

Assisted living, memory care, respite visits (Eight beds total)

On a sample menu are vegetable stir-fry (without tofu), lentil soup, and baked ziti with “plant-based” beef. They offer oat and almond milk which are not on the menu.

Ellie Meyerstein describes her experience as a Vegetarian Resource Group summer intern. Read about all the variety of projects she worked on: https://www.vrg.org/journal/vj2026issue3/2026_issue3_vegan_world.php

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