photo from REDWHITE Boneless Ramen

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

Bori Vegan, 43 Av. Esmeralda, Guaynabo, PR 00969

Bori Vegan is a Puerto Rican/Creole hybrid café that specializes in vegan breakfast and lunches. Look for its iconic white painted front accompanied by a large avocado at the helm. They offer both outdoor and indoor seating options to allow guests to enjoy the morning air while enjoying their meals. Bori Vegan’s menu features smoothies, poke bowls, burritos, salads, tacos, and wraps as well as breakfast items like waffles and lattes.

Fungi Foods, 434 25th St., Oakland, CA 94612

Fungi Foods offers comfort foods made with locally grown mushrooms. All sandwiches are served on a brioche bun including the Buffalo Blue made with fried maitake mushrooms topped with vegan blue cheese, slaw, and dill pickles; and the Gochujang made with fried maitake mushrooms, chili crisp pickles, slaw, and gochujang. Sandwiches can be upgraded to include loaded fries such as buffalo blue and spicy BBQ. Specials on the menu include lasagna with béchamel sauce and Caesar salad with oyster mushroom anchovies.

The Green Ape, 1310 N. Milwaukee Ave., Chicago, IL 60622

The Green Ape aims to take a “creative” approach to “…comfort food with bold flavor…”  and to share “…good energy in every bite.” Some Sandwiches are The “Mane” Attraction – grilled Lion’s Mane “Steakhouse,” with, garlic aioli, chimichurri, arugula, and melted provolone on warm ciabatta or Fish Sandwich with crisped heart of palm, cabbage slaw, lettuce, tartar, and plant-based cheese on a toasted bun—both with Truffle Fries. They also offer Wild Birria Tacos with seasoned Oyster mushrooms in a Birria-style consommé with pico de gallo, lime, and vegan cheese. Ape’d Up Alfredo with Garlic Ciabatta Bread presents Rigatoni in creamy parmesan sauce with broccoli, peppers, onions, and tomatoes. Rasta Pasta is a Jerk version of this. Jungle Hibachi with veggie Eggrolls and Orange Chickn’ combines green onion, sesame seeds, broccoli, peppers, onion, noodles, and Thai chili dipping sauce. Their Jr. Menu offers Mini Palm Stix featuring hearts of palm fish sticks similar to the Fish Sandwich or Jr. Ape Wingz showcasing Lion’s Mane mushroom wings, Ranch sauce, and fries. They have lots of colorful, fruity Smoothies and Drinks like their “made in house” Dragon Fuel–Dragon fruit lemonade, sour sop leaves and more. Subject to availability, Dessert might be Vanilla-Lemon or Strawberry Donuts, Jumbo Cinnamon Roll, Vanilla Bean or Strawberry Cupcake, or a Chocolate Chip or Cranberry Oatmeal Cookie.

Herbistro, 4590 Beech St., Norwood, OH 45212

Serving breakfast, lunch, and dinner all day, at Herbistro, Breakfast might be “house-made” Pancakes with pure maple syrup and a buttery spread, Stuffed French Toast, or Sunrise Bistro Plate layered Built with a base of herb-roasted potatoes, “house” protein scramble, grilled bell peppers, onions, “creamy, house” cheese sauce, and house-made herb sausage crumble. Beverages rotate fresh pressed daily, Botanical Blends like their “popular” Lavender Limeade, Pomegranate HIbiscus or Tropical Berry. Comfort Bistro Plate layers mac and cheese, mixed greens, “maple-kissed” sweet potatoes, and their “award winning” smoked jackfruit brisket. Seared Oyster Mushroom Chopped Cheese sandwich serves up grilled onion, banana pepper and “house made” cheese on grilled ciabatta. Who needs a BLT when Herbistro has BLTA with toast, house-smashed avocado spread, herb-roasted tomatoes, chickpea-based bacun crumble, and microgreens. Caribbean Jerk “Chickn” Flatbread combines either marinated, seared oyster mushroom or seitan in “house-made” jerk sauce, with sautéed bell peppers and onions, melted mozzarella-style shreds, and their “signature” Caribbean sauce. “Smoky, sweet, tangy,” seared, BBQ Jackfruit Flatbread showcases their “award-winning house-made“ Luci’s BBQ sauce, grilled peppers, onions, melted shredded cheese, and “house-made” ranch for dipping. Philly features “house-made” patties, grilled onions, bell peppers and “melty mozzarella-style” shreds, on steamed potato buns and garlic aioli. They offer various Sides and Salads like Strawberry Salad sporting spinach, “house made” strawberry vinaigrette, walnuts, and whipped “fetah.” “Made from scratch daily,” Dessert might be a Featured Cupcake or another Featured Specialty Dessert.

RedWhite Boneless Ramen, 294 Newbury St., Boston, MA 02115; 11044 Ventura Blvd., Studio City, CA 91604; and 630 W. 6th St. #110A, Los Angeles, CA 90017

In their words, RedWhite Boneless Ramen is “…proud to serve healthy meals without compromise.” All their Ramen contains Soboro, which is vegan meat and tofu, as well as corn, fried onion, fried garlic, arugula, sesame, and garlic oil. Ramen choices include No. 3 Garlic Miso or No. 8 Red Hot Miso, No. 7 Japanese Curry, or No. 5 Yuzu Sesame. Sushi Rolls include Roasted Miso Avocado (regular or Spicy) with sesame seeds, onion chips and Japanese Miso and Sweet Chilli Taco Sushi Roll with avocado, sesame seeds, tomato, soy meat, tortilla chips, and “spicy” mayo. If you like Mac & Cheese, they have regular, Truffle, or Spicy versions. There are gluten-free options and they may also have rotating Side Dishes.

Vegan House of Pancakes (VHOP), 1367 Cleveland Ave., East Point, GA 30344

This hot-pink home-turned-brunch counter is known for its fluffy, thick, and flavorful all-vegan pancakes, as well as its savory breakfast sides. Guests can enjoy a hearty breakfast platter featuring a variety of pancakes, cheezy potato casserole, and tofu scramble, or opt for a stack of their famous pancakes. Additional offerings include customer-favorite jalapeño grits, Beyond breakfast sausage, vegan toppings such as butter, syrup, and fruit compotes, gluten-free pancake stacks, and even VHOP’s pancake mix to take home. Located in a residential neighborhood, VHOP offers parking on both sides of the restaurant and a small outdoor seating area.

Beyond Meat has gone back to the basics by producing a line of sausages celebrating beans and grains. Read the review of these Sun Sausages here; https://www.vrg.org/journal/vj2026issue2/2026_issue2_veggie_bits.php

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

How many vegan and vegetarian adults are there in the United States asks The Vegetarian Resource Group and The Harris Poll in a 2026 survey.

See video at https://youtube.com/shorts/PZWJ1zKgrcM

Find more info on the poll at  https://www.vrg.org/nutshell/faq.htm#poll

Pinsa Romana photo by Hannah Kaminsky

In the latest issue of Vegan Journal, Hannah Kaminsky shares vegan global grab-and-go recipes including Arayes; Suya Skewers; Pupusas; Cheesy Broccoli Knishes; Pinsa Romana; and Edamame Onigiri. Find these recipes here: https://www.vrg.org/journal/vj2026issue2/2026_issue2_grab-and-go.php

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

istockphoto

by Reed Mangels, PhD, RD

A reader asked if the wheat bran that she adds to her breakfast oatmeal could interfere with calcium absorption from the calcium-fortified soymilk she also puts on her oatmeal.

The short answer is, “yes.” Wheat bran, specifically, has a strong effect on how much calcium is absorbed from the meal which includes wheat bran (1, 2). This is not the case for whole-wheat bread or other whole grain products. These do not appear to interfere with calcium absorption (1).

From a practical standpoint, this wheat bran effect may not have a huge impact on one’s calcium status. If the only major calcium source at breakfast is 4 ounces of calcium-fortified soymilk and the other meals of the day supply plenty of calcium, not absorbing the calcium from the soymilk at breakfast does not seem terribly concerning. It would be prudent to not use calcium supplements at the same meal where wheat bran is eaten.

References

1. Weaver CM, Heaney RP, Martin BR, et al. Human calcium absorption from whole-wheat products. J Nutr. 1991;121(11):1769-1775.
2. Weaver CM, Heaney RP, Teegarden D, et al. Wheat bran abolishes the inverse relationship between calcium load size and absorption fraction in women. J Nutr. 1996;126(1):303-307.

To read more about calcium for vegans see:

A Vegan Calcium Plan

Calcium in the Vegan Diet

Latin American Foods High in Calcium

Calcium Content of Popular Indian Vegetarian Dishes and Ingredients

Calcium Supplements

Read VRG’s comments on the USDA’s and FDA’s Request for Information to Help Develop a Uniform Definition of Ultra-Processed Foods for Human Food Products in the U.S. Food Supply here: https://www.vrg.org/journal/vj2026issue2/2026_issue2_vrg-testimony.php

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

Every Body Eat has produced snack thins in a variety of flavors, all of which are quite tasty! Read the review here: https://www.vrg.org/journal/vj2026issue2/2026_issue2_veggie_bits.php

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

photo by Magnific

By Chef Nancy Berkoff, EdD, RD

Over eighty years ago, the cartoon strong guy Popeye proclaimed the wonders of spinach. Even so, after all the years of encouragement, according to the USDA, Americans are averaging only about 1.5 pounds per year. Fresh spinach season is the time to up our spinach game.

Here are some ideas for round-the-clock spinach menu-ing:

Spinach smoothies may not appeal to all; green may be a bit hard to take in the morning. No problem! Add a handful of fresh spinach into a mostly fruit smoothie. The fruit will cover the spinach color while providing an opportunity to drink your greens.

Chop or shred fresh spinach and mix into your morning tofu scramble and use as a bagel or toast topping. If you need to transport your breakfast (or lunch) on the go, roll into a tortilla or flatbread or fill a pita. If you have the time, toss in chopped tomatoes and a hint of minced garlic, some thinly sliced onions, or diced olives.

Ruby and Emerald salad: toss sliced fresh strawberries or raspberries into a salad bowl of fresh spinach. Add chopped walnuts, almonds or sunflower seeds. If you have leftover salad, this can be combined in a blender, with silken tofu or vegan sour cream to use as a dip or salad dressing.

In Just a Minute: pack as much fresh spinach as you can into a deep microwave dish (that has a tight lid). Add about an inch of water, cover and microwave until slightly wilted, about 1 minute (depending on your microwave and the size of your dish). Remove cover, toss with a small amount of oil or margarine, onion and/or garlic powder, and ground pepper. Cover and microwave until just wilted. Serve hot, over pasta or mashed potatoes or drain, allow cooling, and using as part of a wrap filling.

At the last minute: spinach does well with a small amount of “wilt.” Achieve this by tossing shredded fresh spinach into hot rice, pasta, noodles, barley or quinoa, or soup just a minute before serving. Wilting works well to top pizza or focaccia as well.

Saucy spinach: replace half the basil in your favorite pesto recipe with fresh spinach.

Spinach quiche without the crust: there are several ways to make a spinach quiche filling. The fairly rapid method is to mix shredded spinach, which has been quickly sautéed with a small amount of diced onion and garlic, into leftover mashed potatoes and a spoonful or two of nutritional yeast. Pour into an oiled baking dish and bake at 350 degrees for about 20 minutes or until golden on top. Or, sauté your spinach, and set aside half. In a blender, combine half the spinach, silken tofu, and nutritional yeast. Pour the spinach mixture into a large bowl and then mix in the remaining spinach. Pour into a baking dish and bake for about 30 minutes or until set. If you like you can pour either type of quiche mixture into a crust and then bake.

Simple sauté: sauté a big pan of fresh spinach (as it is going to shrink) with a bit of olive oil and garlic. Serve right out of the pan, dressed with a small amount of balsamic vinegar. If you would like a bit more “chew,” begin by sautéing fresh mushrooms until tender, and then add the spinach. If you have the time, plan to make a pan of spinach lasagna, to take advantage of the freshly-made sautéed spinach. The same goes for a fast spanakopita, layering sautéed spinach with phyllo dough and then baking.

If you have way, way too much spinach, sauté an extra batch, remove from heat and stir to cool. When cool, place in freezer bags, to be used later in the year for soups, stews, quiche, or dips.

Creamy palak: this is a combination of vegan creamed spinach and palak paneer, using extra firm tofu or seitan as the “paneer” (rather than the traditional cheese). Begin by preparing a big pan of sautéed spinach (see above) and set aside. Create a cream sauce on the stove with canned coconut milk, nutritional yeast, and chopped onion, simmered until slightly thickened. Fold the sautéed spinach into the sauce and stir until combined. Take about half this spinach mixture and blend until smooth. Stir in the remaining spinach and set aside, keeping warm. Cut extra-firm tofu or seitan into cubes. Tossed with nutritional yeast and curry powder and either bake at 450 degrees until slightly crispy or sauté or air fry until slightly crispy.

Place the tofu or seitan into a serving dish. Pour the warm spinach mixture over and serve warm. If you have extra spinach mixture, you can purée it with a small amount of silken tofu to use as a dip or the base for a creamy spinach soup.

Former VRG intern and writer, Hiroko Kato shares her travel tips and tricks for maintaining your vegan lifestyle when visiting Japan. This very useful information can be found in Vegan Journal article: https://www.vrg.org/journal/vj2026issue2/2026_issue2_vegan_japan.php

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

In 2026, The Vegetarian Resource Group will be awarding one $2,500 scholarship and three $1,000 scholarships to college students who have promote veganism in a positive way while attending college. This opportunity is ONLY OPEN to students who previously entered The Vegetarian Resource Group scholarship contest while seniors in high school.

To apply, email the following information to [email protected]

Include in the subject line: vegan college scholarship application

DEADLINE IS JULY 1, 2026!

Send:

1) Year you previously applied in high school:

2) Previous high school:

3) College you are currently attending:

4) Major:

5) Year you expect to graduate:

6) Email:

7) Phone number:

8) Address:

9) Contact information for three references who know about your vegan activism:

10) Details about your vegan activism:

11) Links to documentation and/or attachments:

12) What foods and restaurants you would recommend to a non-vegetarian:

13) Your future aspirations:

All entries become property of The Vegetarian Resource Group/Vegan Journal. We may excerpt or use in total information from the entries. Winners give permission to release their name to the media. We will email semifinalists in the summer. Winners will be announced on our Instagram, Facebook, and website.

If you send a Google document, make sure permission is given so readers can access it.

Though this contest is different, here are past winners from the high school entrants: https://www.vrg.org/student/scholar.htm  We know the previous high school entrants did a lot of work back then, and are happy for donors giving you another chance. You can also let younger siblings and acquaintances know about the VRG scholarships for high school seniors. Deadline is February 20 of each year.

To support The Vegetarian Resource Group outreach, donate at www.vrg.org/donate

Vegan Journal, The Vegetarian Resource Group, P.O. Box 1463, Baltimore, MD 21203; (410) 366-8343; https://www.vrg.org/