Vegan Mapo Tofu
By Chen Zeng (Serve 6) 1 ounce dried shiitake mushrooms (dried is important as it has much more concentrated umami…
Nissi VegMex, a recently opened vegan Mexican restaurant in Austin, Texas
By Nadely Requena, VRG Intern Altering my diet to vegetarianism four years ago and only recently to veganism, I’ve definitely…
Crafting Seitan Reviewed in Vegan Journal
Crafting Seitan is published by Book Publishing Co. and written by Skye Michael Conroy. The book is full of beautiful…
Spinach and Black Bean Salad with Sundried Tomato Dressing
Photo by Rissa Miller By Rissa Miller, Senior Editor Vegan Journal (Serves 4) Sun-Dried Tomato Dressing 5-6 sundried tomatoes 1/2…
HOW MANY PEOPLE EAT VEGETARIAN AND VEGAN MEALS?
In order to find out how many adult vegetarians and vegans there are in the United States, The Vegetarian Resource…
Maya Kaimal’s Indian Simmer Sauces Reviewed in Vegan Journal
Maya Kaimal’s Coconut Korma, Jalfrezi, Madras, and Spicy Vindaloo Indian Simmer Sauces are vegan and gluten-free. Information on these…
Plant Snacks Chips Reviewed in Vegan Journal
Plant Snacks is a chip made from cassava root. They come in eight different flavors. More information on these chips…
Unleather: Textiles from Plants
In the recent issue of Vegan Journal, Senior Editor Rissa Miller talks about textiles made from plants including apples, mangoes,…
Lupii Snack Bars Reviewed in Vegan Journal
Lupii snack bars are made from lupine beans. They are available in four flavors including Almond Butter Cinnamon Raisin, Cashew…
The Vegetarian Resource Group is Producing YouTube Videos
The latest issue of Vegan Journal includes an article describing the work that goes into producing VRG’s YouTube videos. The…