Seven Sundays Oat Granola Bright Side Triple Berry

Seven Sundays oat granola is crafted with upcycled oat protein, rolled oats, and sorghum flakes, it’s sweetened with dates and maple syrup and only has 2-3 grams of added sugars per serving.

Read the review here: https://www.vrg.org/journal/vj2026issue1/2026_issue1_veggie_bits.php

To subscribe to Vegan Journal in the USA only, visit: www.vrg.org/member

by Reed Mangels, PhD, RD

The books on my cookbook shelf are not pristine. Far from it. Bindings are worn, pages are loose or have fallen out and been tucked back into the book. There are hand-written notes and some food stains on many pages. These are not books for show – they’ve been well-used, and well-loved.

Two of these cookbooks are worthy of special mention because I use them almost every week. They both feature creative vegan recipes that are relatively quick to prepare, don’t use multiple pots or bowls, and include ingredients that are likely to be in the supermarket. They both focus on entrées that are based on beans or soy products or seitan and lots of vegetables. I can count on the recipes to turn out well.

The first is Vegan on the Cheap by Robin Robertson. One feature of this book that makes me smile is the price per serving for the recipes. The book was published in 2010. Sixteen years later, it’s downright quaint to see a recipe for an entrée that costs less than a dollar per serving. While food prices have gone up considerably, these recipes are still inexpensive because of their emphasis on beans, tofu, grains, and pasta, and (relatively) low-cost vegetables. My fondness for this cookbook is actually not its budget nature but the way that it features hearty main dishes that even my non-vegan friends like. I appreciate that it includes a chapter of slow-cooker recipes as well as chapters on soups, salads, pasta, skillet meals, casseroles, sandwiches, foundational recipes, and desserts. Some of my favorite recipes are Korean Cabbage Salad with Tofu, Linguine with Variations on a Pesto, Farfalle with White Beans and Cabbage, Barbecued Black Beans and Tofu Burritos, Smoky Southwestern Sweet Potato Shepherd’s Pie, Curried Tofu Wraps, Black Bean Soup with Kale and Rice, Three Sisters Spicy Stew, and Moroccan-Inspired Lentil Soup.

My other most-used cookbook is Isa Does It by Isa Chandra Moskowitz. Published in 2013, this is the cookbook I’m most likely to go to for inspiration. With chapters including soups, salads, handhelds, pasta, stews and curries, stir-fries, bowls, breakfast, desserts, and Sunday night suppers (fancier dishes that take longer to cook), I can always find something to make. I’ve successfully made double and even triple batches of many recipes when I’ve cooked for a lot of people. My favorite recipes include Harira with Eggplant & Chickpeas, Roasted Potato & Fennel Soup, Kale Salad with Butternut Squash & Lentils, Chicky Tuna Salad Sandwiches, Gardeny Shiitake & Chard Fusilli, Smoky Incan Stew, Curry Peanut Sauce Bowl with Tofu & Kale, Lemon-Blueberry Loaf, Marbled Banana Bread, and Chai-Spiced Snickerdoodles.

These are the cookbooks that I would take with me if I was going away (to a place with a kitchen) for an extended time period. They’re the books I flip through when I am uninspired but still need to make a meal or when I have friends coming for dinner.

Both books appear to be available new and used and can be found at public libraries.

Vegan on the Cheap (ISBN 978-0-470-47224-8) is a 258-page softcover book. It is published by Wiley and retails for $17.99.

Isa Does It (ISBN 978-0-316-22190-0) is a 312-page softcover book. It is published by Little, Brown and Company and retails for $32.

Come meet dietitians from the Vegetarian Nutrition Dietetic Practice Group

and Vegetarian Resource Group members. The public is invited. You must preregister.

When: Sunday, October 25, 2026, 6 PM;

Where: Casa Rio on the River Walk

Menu:

Linda’s Ensalada de Colores Appetizer: Mixed Greens with Grapefruit, Orange, Bell Pepper, Avocado, and Red Onion with Lime Vinaigrette.

Plus Buffet:

Guacamole

Refried beans

Mixed Grilled Veggies

Grilled Peppers and Onions

Corn Salsa

Pico de Gallo

Chalupa shells

Wheat Tortillas

Corn Tortillas

Mexican Rice

Lettuce, Tomato

Fruit

Water

Iced Tea

Please prepay $30 ($35 after September 1, 2026) in advance per person at vrg.org/donate. In the Comments, write in names of attendees and that this is for the Vegan Networking dinner. Or call (410) 366-8343 with a credit card. Or mail payment to The Vegetarian Resource Group, P.O. Box 1463, Baltimore, MD 21203. We look forward to seeing you there. (Restaurant is seven-minute walk from the Convention Center.)

In the latest issue of Vegan Journal, Reed Mangels, PhD, RD, examines a recent study conducted in the Republic of the Marshall Islands that examined the use of a whole-foods, plant-based diet in people with type 2 diabetes. Did you know that more than 11% of the population of the United States has type 2 diabetes, previously known as adult-onset diabetes? People with diabetes in the United States had average medical expenditures that were 2.6 times higher than those without. Worldwide, about 12.5% of adults are estimated to have diabetes.

Read Dr. Mangels review of this study in Vegan Journal here: https://www.vrg.org/journal/vj2026issue1/2026_issue1_plant-based_type2_diabetes.php

To subscribe to Vegan Journal in the USA only, visit: www.vrg.org/member

Each issue of Vegan Journal, we review vegan products that we especially like. In the latest issue, we review Wilderness Poets Miso Nooch. Miso Nooch, despite the name, isn’t made from deactivated yeast at all, but 100% chickpea miso flakes.

Read the review here: https://www.vrg.org/journal/vj2026issue1/2026_issue1_veggie_bits.php

To subscribe to Vegan Journal in the USA only, visit: www.vrg.org/member

photo from Freepik

Chef Nancy Berkoff shares tips on how to incorporate nuts into vegan dishes. See: https://www.vrg.org/journal/vj2021issue1/2021_issue1_cooking_tips.php

photo from CDC

by Reed Mangels, PhD, RD

In the United States, from 2010 to 2022, 110,000 cases of alpha-gal syndrome were reported (1). It’s likely that many more cases went undiagnosed or unreported. Alpha-gal syndrome is a serious, potentially life-threatening allergy to a substance called alpha-gal. This allergy can develop after a tick bite. In the United States, the Lone Star tick is most often the kind of tick whose bite leads to alpha-gal syndrome. In parts of the South, people talk about getting “chigger” bites. “Chiggers,” as they are called are often the larva of Lone Star ticks and can introduce alpha-gal in the same way that mature ticks do (2}. At this time, alpha-gal syndrome is most frequently diagnosed in the southern, central, and eastern parts of the United States (in the area bounded by New York, Iowa, Texas, and Florida), but cases have been reported from other parts of the United States and in other countries (1,3).

Alpha-gal, formally known as galactose-α-1,3-galactose, is a sugar molecule. It is found in most mammals but not in humans. It is also found in in the saliva of some ticks. When those ticks bite a person, their saliva can introduce the alpha-gal into the person’s blood. The person’s body then produces antibodies to the alpha-gal. Then, in some people, when they eat mammals (like cows, pigs, deer, goats) or foods or other substances derived from those mammals (like milk, cheese, or ice cream or certain food additives or medications) those people’s bodies react with the alpha-gal which is naturally found on mammalian cells. This can lead to an allergic reaction, commonly within 2 to 6 hours after eating the meat or dairy product.

Vegans can have alpha-gal syndrome due to a tick bite. Although vegans would not eat meat or dairy products, they could have an allergic reaction to foods that contain meat or dairy or to additives derived from mammals that they are not aware are not vegan. Potentially, a vegan burger cooked on the same grill as a meat burger without the grill being well-cleaned could cause a reaction. Some patients have reported reactions from inhaling alpha-gal from bacon being fried or beef products being grilled (3,4).

The only treatment for alpha-gal syndrome is to avoid meat and other products from mammals that trigger reactions. These reactions could include trouble breathing, dizziness, hives, swelling of the lips/tongue/throat/eyelids, nausea, vomiting, abdominal pain, diarrhea, or decreased blood pressure (1). A serious allergic reaction needs to treated as a medical emergency (5). One death has been reported due to alpha-gal syndrome (2).

Some people with alpha-gal syndrome choose to eat a vegan diet, even though chicken, eggs, and fish do not cause an allergic reaction. They explain that it’s simpler to eat a vegan diet due to concerns about cross-contamination (6). Careful label reading is important for everyone with alpha-gal syndrome because food additives like animal-derived gelatin, meat broth, beef tallow, and lard have the potential to cause reactions. Carrageenan (a substance extracted from sea weeds and used as a food thickener and stabilizer; also found in products like toothpaste), although not a mammalian product, can cause reactions in a small number (estimated 1-2%) of people with alpha-gal syndrome (7,8). You can read more about determining ingredients in medication in the VRG blog post on magnesium stearate.

References

1. Mollah F, Zacharek MA, Benjamin MR. What Is Alpha-Gal Syndrome? JAMA. 2024;331:86.
2. Platts-Mills TAE, Workman LJ, Richards NE, et al. Implications of a fatal anaphylactic reaction occurring 4 hours after eating beef in a young man with IgE antibodies to galactose-α-1,3-galactose. J Allergy Clin Immunol Pract. 2025;13:3422-3424.
3. McGill SK, Hashash JG, Platts-Mills TA. AGA Clinical Practice Update on Alpha-Gal Syndrome for the GI Clinician: Commentary. Clin Gastroenterol Hepatol. 2023;21:891-896.
4. American Academy of Allergy, Asthma, and Immunology. Alpha-gal and Red Meat Allergy. https://www.aaaai.org/tools-for-the-public/conditions-library/allergies/alpha-gal-and-red-meat-allergy. 2025.
5. Mayo Clinic. Alpha-gal Syndrome. https://www.mayoclinic.org/diseases-conditions/alpha-gal-syndrome/symptoms-causes/syc-20428608. 2025.
6. Sempa J, Brenes P, Tegeler A, et al. Alpha-Gal syndrome in the heartland: Dietary restrictions, public awareness, and systemic barriers in rural Kansas. Nutrients. 2025;17:3043.
7. Commins SP. Diagnosis & management of alpha-gal syndrome: lessons from 2,500 patients. Expert Rev Clin Immunol. 2020;16:667-677.
8. Wilson JM, Erickson L, Levin M, et al. Tick bites, IgE to galactose-alpha-1,3-galactose and urticarial or anaphylactic reactions to mammalian meat: The alpha-gal syndrome. Allergy. 2024;79:1440-1454.

To read more about alpha-gal syndrome see:

Alpha-gal Syndrome and Magnesium Stearate and Stearic Acid in Pharmaceuticals: Are They Beef-Derived?

Journal of the American Medical Association Patient Page: What is Alpha-Gal Syndrome?

The contents of this website and our other publications, including The 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.

photo by Hannah Kaminsky

Are you searching for some new ideas for vegan main dishes? We have you covered! In the latest issue of Vegan Journal Lauren Bernick shares her recipes for BBQ Spaghetti Squash Sandwiches, King Ranch Not-Chicken Casserole, The Whole Easy Enchilada, Veggie Stew and Mash Potatoes, Cauliflower Steak and Whipped Sweet Potatoes and Greens, and Tostadas.

Read the entire article here: https://www.vrg.org/journal/vj2026issue1/2026_issue1_meatless_mainstays.php

To subscribe to Vegan Journal in the USA only, visit: www.vrg.org/member

For the first time in a while, we walked the floor of the Fancy Food Show held in New York City. As expected, there were many vegan food items on display from around the world.

Read our report here: https://www.vrg.org/journal/vj2026issue1/2026_issue1_note_coordinators.php

To subscribe to Vegan Journal in the USA only, visit: www.vrg.org/member

The Vegetarian Resource Group asks in a 2026 National Survey Conducted by The Harris Poll

By Reed Mangels PhD RD, Charles Stahler, and Debra Wasserman

Food companies, marketers, researchers, students, and media for years have been asking The Vegetarian Resource Group about the number of vegetarians and vegans. To help answer this question, VRG commissioned The Harris Poll to conduct a nationally representative online poll of 2,096 U.S. adults aged 18 and over. We asked:

Which one, if any, of the following best describes your eating behavior? Please select the option that best applies.

1) I never eat meat, fish, seafood, poultry, dairy, or eggs

2) I never eat meat, fish, seafood, or poultry

3) I sometimes eat meals without meat, fish, seafood, poultry, dairy, or eggs

4) I sometimes eat meals without meat, fish, seafood, or poultry

5) I usually eat meals without meat, fish, seafood, poultry, dairy, or eggs

6) I usually eat meals without meat, fish, seafood, or poultry

7) None of these

We considered those who never eat meat, fish, seafood or poultry; plus those who never eat meat, fish, seafood, poultry, dairy, or eggs, as vegetarian. We classified that second category of vegetarians who don’t eat dairy or eggs also as vegan. Because we use the word “never” and don’t just ask if a person considers him/herself vegetarian or vegan, our numbers may be lower than those reported in other polls.

Sixty-seven percent of adults in the United States always, sometimes, or usually eat vegetarian meals (including vegan), while 33% presumably never have vegetarian meals or vegan meals. Thirty-three percent of adults always, sometimes, or usually eat vegan meals. Five percent are vegetarians, with over half (3%) also being vegan.

This has strong implications for food companies, food services, and restaurants, who have to cater to different audiences.

HOW MANY AMERICAN ADULTS EAT VEGETARIAN AND VEGAN MEALS?

5% Vegetarians Including Vegans

2% Vegetarians who are not Vegans (never eat meat, fish, seafood, poultry)

3% Vegans (Never eat meat, fish, seafood, poultry, dairy, eggs)

8% Usually eat vegetarian meals (not including vegan)

10% Usually eat vegan meals

13% Always or usually eat vegan meals

10% Always or usually eat vegetarian meals (not including vegan)

23% Always or usually eat vegetarian meals (including vegan)

23% Sometimes eat vegetarian meals (not including vegan)

21% Sometimes eat vegan meals

33% Always, Sometimes, or Usually eat vegan meals.

67% Always, Sometimes, or Usually eat vegetarian meals (including vegan meals)

33% Presumably never eat vegetarian or vegan meals

PEOPLE WHO NEVER EAT MEAT, FISH, SEAFOOD, OR POULTRY

(Total percentage of vegetarians, including vegans, of U.S, adult population)

5% Total

5% male
5% female

7% Ages 18-34 – significantly higher than those ages 65 plus (2%)
5% Ages 35-44
6% Ages 45-54 – significantly higher than those ages 65 plus (2%)
4% Ages 55-64
2% Ages 65 plus – significantly lower than those ages 18-34 (7%) and ages 45-54 (6%)

6% Northeast*
5% Midwest
5% South
3% West
5% Hispanic – no significant difference compared to White or Black
8% Black (non-Hispanic) – significantly higher than White non-Hispanic (4%)

4% White (non-Hispanic) – significantly lower than Black non-Hispanic (8%)

6% Less than $50,000 annual household income
4% $50,000 – $74,999 annual household income
4% $75,000 – $99,999 annual household income
5%  $100,000 or more annual household income.

4% Homeowner – significantly lower than renters (7%)

7% Renter – significantly higher than homeowners (4%)

4% Married

6% Not Married

6% Urban

5% Suburban

3% Rural

The demographics for those more likely to be vegetarian include adults ages 18-34 (7%) and 45-54 (6%) compared to older adults ages 65 plus (2%), as well as renters (7%) vs. homeowners (4%). Black (non-Hispanic) adults are twice as likely as White (non-Hispanic) adults to be vegetarian (8% vs. 4%).

PEOPLE WHO NEVER EAT MEAT, FISH, SEAFOOD, POULTRY, DAIRY, OR EGGS

(Total Number of vegans as percentage of U.S, adult population)

3% Total

3% male
3% female

4% Ages 18-34
2% Ages 35-44
4% Ages 45-54
1% Ages 55-64
1% Ages 65 plus

4% Northeast*
3% Midwest
2% South
2% West
1% Hispanic – significantly lower than Black (non-Hispanic) (6%)
6% Black (non-Hispanic) – significantly higher than both Hispanic (1%) and White (non-Hispanic (2%)

2% White (non-Hispanic) – significantly lower than Black (non-Hispanic) (6%)

3% Less than $50,000 annual household income
2% $50,000 – $74,999 annual household income
1% $75,000 – $99,999 annual household income
3% $100,000 or more annual household income.

2% Homeowner – significantly lower than renters (4%)

4% Renter – significantly higher than homeowners (2%)

2% Married

3% Not Married

3% Urban

2% Suburban

2% Rural

The demographics of those more likely to be vegan include Black (non-Hispanic) adults who are significantly more likely than both Hispanic (1%) or White (non-Hispanic) adults (2%) and renters who are twice as likely as homeowners (4% vs. 2%).

PEOPLE WHO ALWAYS, SOMETIMES, OR USUALLY DO NOT EAT MEAT, FISH, SEAFOOD, POULTRY, DAIRY, OR EGGS

(Total Number of vegans plus people usually and sometimes eating vegan meals, as percentage of U.S, adult population).

This would appear to be the main market for companies marketing vegan items, though there can be crossover from other groups. For example, individuals or families choosing plant milks because of lactose intolerance, may be eating other animal products. Anecdotally, you may observe this at the supermarket checkout line.

33% Total

32% male
33% female

38% Ages 18-34 – significantly higher than those ages 55-64 (28%) and 65 plus (29%).
34% Ages 35-44
34% Ages 45-54
28% Ages 55-64 – significantly lower than those ages 18-34 (38%)
29% Ages 65 plus – significantly lower than those ages 18-34 (38%)

38% Northeast*
31% Midwest
33% South
31% West
29% Hispanic
37% Black (non-Hispanic)

33% White (non-Hispanic)

31% Less than  $50,000 annual household income
31% $50,000 – $74,999 annual household income
31% $75,000 – $99,999 annual household income
34% $100,000 or more annual household income.

32% Homeowner

37% Renter

35% Married

32% Not Married

35% Urban – significantly higher than rural (28%)

34% Suburban

28% Rural – significantly lower than urban (35%)

The demographics more likely to be eating vegan meals are 18- to 34-year-olds compared to those ages 55 plus (38% vs. 28% ages 55-64 and 29% ages 65 plus), and those living in urban areas compared to those who live in rural areas (35% vs. 28%). Though there isn’t as much difference between all groups as people might expect. So they all seem to be potential markets, depending on your product, and marketing strategy. Price of the product may have different influences for various categories. For example, an expensive meat analog or restaurant meal may be affordable for one group, but not another. A large package of food may be suitable for one family unit, but not a smaller family or single person. Thus, some individuals consuming vegan meals may be looking for meat analogs, while others may be seeking inexpensive and less processed beans.

* The Northeast Includes CT, ME, MA, NH, NJ, NY, PA, RI, and VT. The Midwest includes IL, IN, IA, KS, MI, MN, MO, NE, ND, OH, SD, and WI. The South includes AL, AR, DC, DE, FL, GA, KY, LA, MD, MS, NC, OK, SC, TN, TX, VA, and WV. The West includes AK, AZ, CA, CO, HI, ID, MT, NV, NM, OR, UT, WY, and WA.

With U.S. adults 18 and over numbering about 267 million**, we can estimate the number of vegetarians in the U.S. adult population, (5%) based on this poll, to be approximately thirteen million adults. Vegans included in the vegetarian figure (3% would be around eight million adults.

**https://datacenter.aecf.org/data/tables/6538-adult-population-by-age-group#detailed/1/any/false/1096,2545,1095,2048,574,1729,37,871,870,573/2803/13515,13516

SURVEY METHOD: This survey was conducted online within the United States by The Harris Poll on behalf of The Vegetarian Resource Group from January 6-8, 2026, among 2,096 adults ages 18 and older. The sampling precision of Harris online polls is measured using a Bayesian credible interval. For this study, the sample data is accurate to plus or minus 2.5 percentage points using a 95% confidence level. For more information, contact The Vegetarian Resource Group at [email protected] or (410) 366-8343.

To see other vegan and vegetarian polls, go to www.vrg.org/nutshell/faq.htm#poll 

For more information on veganism, vegan recipes, ingredients, vegan college scholarships, and vegetarian restaurants in the U.S. and Canada, see www.vrg.org