Carbon Footprint of Meat Pizza is Seven Times Greater than Vegan Pizza
In the latest issue of Vegan Journal, we include a one-page graphic showing that the Carbon Footprint of Meat Pizza…
Learn About Vegan Journal’s Senior Editor
Hannah Kaminsky introduces herself as the newest Senior Editor of Vegan Journal. Read the piece here: https://www.vrg.org/journal/vj2024issue3/2024_issue3_note_research.php To subscribe to…
Who Doesn’t Love Noodles?
Chef Joseph Solar shares a wide variety of noodle dishes in his recipe piece in Vegan Journal. Start cooking Stuffed…
Review of Ocean’s Balance Truffle Furikake
If you love the taste of sushi but hate rolling it at home or paying astronomical prices at restaurants, furikake…
Are You Looking for Vegan Recipes to Prepare in an Air Fryer?
Cajun Chickn Nuggets photo by Rissa Miller In a previous issue of Vegan Journal Chef Jay Staten shares vegan recipes…
Creative Ways to Cook with Textured Vegetable Protein (TVP)
In the most recent issue of Vegan Journal, Reed Mangels, PhD, RD, offers suggestions on how to cook with Textured…
NU Kitchen in Worcester, MA Offers Vegan Options
Restaurant review by Ren Patel, VRG Intern Nu Kitchen is a café located in Worcester, Somerville, and Newbury Port in…
The Vegetarian Resource Group’s $30,000 Scholarship Program for Graduating High School Seniors in the USA
Thank you to generous donors, in 2025 The Vegetarian Resource Group will be awarding $30,000 in college scholarships! Deadline is…
Review of Mr. Dewie’s Cashew Based Ice Cream Mix
While it’s not hard to make homemade dairy-free frozen treats from scratch, the results rarely taste quite as rich and…
Creative Ways to Cook with Peppers
Chef Nancy Berkoff shares ideas on ways to prepare vegan dishes using fresh and dried peppers in a previous Vegan…