Chef John Beck offers recipes for stuffed veggies and fruit in the recent issue of Vegetarian Journal. Enjoy Deviled Potatoes; White Bean-Stuffed Tomato Cups; Mac and Cheez-Stuffed Peppers; Stuffed Eggplant Rolls; and Apples with Cinnamon-Roasted Nuts.

Find the article here: https://www.vrg.org/journal/vj2021issue4/2021_issue4_get_stuffed.php

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By Jeanne Yacoubou, MS

After careful analysis of the posted ingredient statements for all menu options on the Domino’s Pizza website, here are their vegan menu items.

Vegan crust at Domino’s Pizza

The only vegan crust at Domino’s is the thin crust dough. All the others contain whey or honey.

As The VRG recently reported, the L-cysteine dough conditioner at Domino’s is microbial.

Which sauce at Domino’s Pizza is vegan?

Domino’s pizza sauce appears vegan. It contains sugar which may have been processed through cow bone char.

The VRG asked Spencer Breidinger, Manager of Global Product Quality and Regulatory Compliance – Supply Chain Services at Domino’s about its sugar and how it had been processed before arriving at Domino’s. He replied:

“Our sauce and seasoning suppliers have confirmed that bone char is not used in the processing of the sugar they source.”

Vegan diners should note that the Hearty Marinara Sauce contains butter and cheese.

Vegetarian patrons should be aware that the Spinach & Feta Pizza is made with Alfredo sauce which contains beef enzymes.  

Is there a vegan cheese option at Domino’s Pizza?

At this time, Domino’s does not offer non-dairy cheese in the United States.

The VRG asked Aubrey Yuzva, the Director of Menu and Product Development at Domino’s Pizza, if Domino’s had ever trialed non-dairy cheese in the past or had any plans to offer it in the future. Aubrey replied in November 2021 by email:

“We have not offered non-dairy cheese in the United States before, but other regions have launched or tested those types of offerings in the past. Unfortunately, I can’t comment on future plans around non-dairy cheese alternatives for confidentiality reasons.”

Note: The VRG reported on Domino’s Israel and its soy cheese debut in 2014.

The VRG followed up by asking where interested readers should check for updates on any non-dairy cheese trials or launches at Domino’s. Aubrey responded:

“Any official announcements would largely be made via press release, our website, social media pages, and TV advertising.”

If you would like to see vegan cheese at Domino’s, The VRG encourages readers to contact the restaurant chain directly through their website contact form and on social media. Express your wish to have a vegan cheese option at Domino’s. Be sure to specify your city and state to aid them in any trials.

For information about other chains, see:
https://www.vrg.org/fastfoodinfo.php

For information about ingredients, see: https://www.vrg.org/ingredients/index.php

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

If you’re looking to add some variety to your recipes, you might want to try Longeve’s pea protein-based crumbles. This product comes in several flavors including Plain, Masala Curry, and Zesty Taco. Read our review in Vegetarian Journal here: https://www.vrg.org/journal/vj2021issue4/2021_issue4_veggie_bits.php

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In the latest issue of Vegetarian Journal we review Upton’s Banana Blossoms, which use the purple flowers of banana trees that have been packed in a brine made of water, lime, and salt. The banana blossoms have a similar texture to fish and can be used creatively in many dishes.

Read the review here: https://www.vrg.org/journal/vj2021issue4/2021_issue4_veggie_bits.php

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A perfect easy dessert or brunch dish to share! This simple recipe by Leslie Gray Streeter will come together in a snap and please any crowd. Toss together chopped apples (or pears) with seasonings and an oatmeal crumb topping. Everything goes on one sheet pan and into the oven. For a decadent treat, serve with a scoop of vegan vanilla ice cream!

Go to: https://youtu.be/WAQ6pPsqMnI

In the most recent issue of Vegetarian Journal we include a review of Blake’s Seed-Based Bars that come in many flavors including pineapple, blueberry, chocolate, mint, raspberry, and more.

Read the review here: https://www.vrg.org/journal/vj2021issue4/2021_issue4_veggie_bits.php

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Each issue of Vegetarian Journal includes a column called Scientific Update by Reed Mangels, PhD, where she reviews recent scientific papers related to the veggie life-style. The latest column looks at these topics:

-Lower Risk of Type 2 Diabetes with Reduced Red Meat Consumption

-Dietary Choices Affect Air Quality

Read the reviews here: https://www.vrg.org/journal/vj2021issue4/2021_issue4_scientific_update.php

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Despite the present pandemic, The Vegetarian Resource Group continues to be very busy on a daily basis. Below are some examples of successes and activities. Your support through Combined Federal Charity (CFC) or your Local/State Campaign is greatly appreciated! You can also donate directly to VRG at vrg.org/donate

Here’s a sampling of some of our accomplishments and outreach:

● VRG Nutrition Advisor Reed Mangels, PhD, RD, did a webinar on a Plant-Based Diet for 31 Days. Reed also spoke at six virtual seminars for the San Jose Public Library in California. There were separate sessions for teens and parents. VRG interns assisted. Reed also supervised a Mexican graduate student intern from Wageningen University in the Netherlands who completed an extensive project on vegan Latin American foods high in calcium.

● Our VRG volunteer health coach Marcia Schveibinz conducted a webinar for the Lafayette, Louisiana Public Library.

● VRG commissioned a YouGov national youth poll to find out how many 8- to 17-year-olds are vegan or vegetarian. Results are published in Vegetarian Journal and at vrg.org

● The Vegetarian Resource Group submitted comments to the Food and Drug Administration on Labeling of Foods Comprised of or Containing Cultured Seafood cells. See: vrg.org/blog/2021/03/10/the-vegetarian-resource-group-submitted-this-testimony-to-the-fda-concerning-labeling-of-seafood-produced-from-cultured-seafood-cells/

● VRG researcher Jeanne Yacoubou did a podcast with one of VRG’s interns discussing the environmental impacts of diets. Based on his questions, Jeanne will also be doing some updated research on chocolate, bone char, and gelatin. We’ll report on this in the future. Jeanne also compiled a list of several recent (2015 to the present) scientific reports that reveal the relationships between dietary choices and our climate crisis. See vrg.org/blog/2021/02/24/vegan-and-vegetarian-diets-and-our-climate-emergency-scientific-updates-2015-2021/

● VRG donated money to Land of Kush (a vegan restaurant in Baltimore, MD) to give away vegan meals to needy individuals. We also sent I Love Animals and Broccoli and El Arco Iris Vegetariano coloring books to a group in Florida coordinating Vegan Restaurant Week in their area, and that wanted to give a packet to families as they picked up meals. VRG exhibited at the Richmond VegFest in Virginia. Finally, VRG hosted over 25 virtual interns/volunteers this past year. They all worked/ are working on a number of exciting projects!

This is just a small sampling of what we are doing at VRG every day. Thank you so much! We couldn’t do this without your support.

You can donate directly to VRG at www.vrg.org/donate

You can also mail donations to The Vegetarian Resource Group, PO Box 1463, Baltimore, MD 21203 or call in your donation to (410) 366-8343 Monday through Friday 9am to 5pm EST.

Each issue of Vegetarian Journal, Chef Nancy Berkoff pens the Vegan Cooking Tips column. The latest issue focuses on eggplant. She offers a variety of ways to prepare eggplant including making baba ganoush (an eggplant dip), baked eggplant, and grilling eggplant. See: https://www.vrg.org/journal/vj2021issue4/2021_issue4_cooking_tips.php

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Vegetarian Journal Senior Editor Rissa Miller wrote an article called “Vegan Meal Kits & Delivery Services” in the recent issue of Vegetarian Journal. Find out about the variety of companies offering these options here https://www.vrg.org/journal/vj2021issue4/2021_issue4_boxed_mealkits.php

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