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: http://www.vrg.org/restaurant/index.php

To support the updating of this online restaurant guide, please donate at: www.vrg.org/donate

Here are some new additions to VRG’s guide (Note: Due to the COVID-19 pandemic many are doing take-out and/or delivery now):

Broccoli Bar, 690 Fulton St., Brooklyn, NY 11217

The Broccoli Bar is a modern restaurant. They represent “Vegan Power!” with their broccoli-themed takeout menu and awesome looking food. Try out their rice dumplings, tempura stir-fry, BBQ pakora, and more!! The owners, from Vermont, made The Broccoli Bar to have street-food inspired offerings that come out to customers Uber fast, like nothing they have had before. Check this place out!!

Eden, 32860 Pacific Coast Hwy., Ste. 1, Dana Point, CA 92629

Eden offers many different Asian cuisines such as Chinese, Japanese, and Thai. Their menu is quite diverse. They have spring rolls, soups, sushi, cabbage salads, Pad Thai, Kung-Pao Vegan Chicken, Thai Style Vegan Beef, and so much more.

Jinglepear Deli, Leslieville, 245 Greenwood Ave., Toronto, ON M4L 2R4 Canada

Four different types of vegan muffins is only the beginning at Jinglepear Deli! Customers can also order breakfast items, sandwiches, and soups. Grocery items are also sold!

Plant Cakes, 410 South White St., Wake Forest, NC 27587

Your taste buds will never get bored at this place! There are so many different flavors and types of vegan baked goods, the opportunities are endless. You can get anything from cookies, donuts, cakes/cupcakes, cheesecakes, and pies. Some of their unique flavors consist of lemon blueberry cake, pumpkin cinnamon cakes along with a pumpkin patch cheesecake, mini carrot cupcakes, savory coconut “bacon” doughnuts, and festive churro doughnuts. This is only a small fraction of their diverse menu. Most of their concoctions are completely unique to their bakeshop, making it a very popular place to get vegan wedding cakes.

Supernova Vegan, 7909 SE 13th Ave., Portland, OR 97202

Supernova Vegan features delicious vegan food such as cheese-less mac-and-cheese burritos and sandwiches like The Hercules Bahn Mi with marinated tempeh and mint. Don’t forget about their plates such as the South Star that comes with a cheesy sauce over pasta with broccoli. Their restaurant also has a cute bakery, Ritual Sweetcraft, selling donuts, cupcakes, and coffee.

The Vegan Yacht, 2000 Southern Oaks Dr., Austin, TX 78745

Having the best vegan burrito and bowls as voted by the Austin Chronicle, The Vegan Yacht is the place to go for delicious, hearty, grilled vegan burritos and other Mexican foods. They transitioned from a trailer to a lively and colorful restaurant with indoor and patio seating, and with the option to order online for pickup. You can try the original Freeto Burrito which is filled with organic tempeh chili, avocado, and vegan cheese, or if you are in the mood for a bowl you can try the comida bowl which is made of Mexican soy curls, organic basmati rice, and lots of organic vegetables.

The Wayside Café & Deli, 500 Capitol Way S., Olympia, WA 98501

This restaurant offers a warm and cozy atmosphere, as well as a diverse menu including healthy food, junk food, comfort food, desserts, and a rotating draft selection, all at affordable prices. All sauces, “meats”, and desserts are produced from scratch using quality ingredients. You might want to try their Cauliflower Wings, Cajun Chikn Sandwich, BBQ Bowl, or Mac & Cheez. Every single item on the menu has rave reviews, so make sure to drop by if you’re ever in Olympia!

Vegan Ahava, 400 College St., New Haven, CT 06511

A life-long vegan, Poreyah Benton is the owner of Vegan Ahava food truck and strives to give a wide variety of locally sourced vegan options that fits every palette. She was born and raised in Israel, and offers dishes such as falafel and Tabbouleh. However, her truck also serves everything from vegan po’ boys to vegan Philly cheesesteaks. Other entrees include their signature lasagna, macaroni and cheese, and vegetable quiche – Vegan Ahava turns America’s favorite dishes into a healthier, vegan alternative. Not only are there numerous lunch and dinner options, but Vegan Ahava also offers an all-day breakfast consisting of waffles, biscuits, scrambled tofu, and more. Don’t forget to try their famous fresh-pressed lemonade while you’re there! The menu of Vegan Ahava is constantly changing, allowing regular visitors to constantly gain new experiences.

Word of Mouth Food Truck, Los Angeles, CA 91605

Word of Mouth Food Truck is a vegan’s dream! They offer Burgers, fries, mac and cheese, chicken sandwiches, grilled cheese, and the list goes on. If you’re looking to try vegan options outside of the Impossible burger or Gardein chicken patty, Word of Mouth offers their own from-scratch products such as seitan, cheese and veggie patties. If you’re looking for Instagram worthy, comfort food that also vegan and tastes great be sure to check them out!

By Audrey Hunt, VRG Intern

Located right in the middle of Anchorage, Alaska lays a small community of restaurants with vegan and vegetarian menus. Middle Way Café is one of many that I tend to visit occasionally. The small, but busy café has been open since 1994. They opened with their mission being, “Contribute to a healthy, balanced, and sustainable life through good food and drink.” First impressions include that the atmosphere is quite welcoming and provides a warm feeling. The light orange painted walls, the hanging wall lights, and local Alaskan art decor brings the café to feel like a home. When walking in you will always find somebody studying on a laptop or reading a book at a table. Now a days, most people have decided to go the Grubhub route, and ditch the dine-in due to the coronavirus pandemic. Besides that, the restaurant always stays busy from the morning to late lunch.

     Middle Way Café is known to have one of the most extensive vegan menus in Anchorage; making it a common hang-out spot for most plant-based eaters. When going into this food review, I wanted to really try everything that they had to offer. I also invited my sister, Ali,  (a non-vegan/vegetarian) to help me review the items. I ordered a variety of different dishes on their vegan menu such as the Red Devil beetroot cake, their gluten-free and vegan chili with multigrain bread, their vegan “Middle Way Café Reuben,” the Baja bowl, their vegan lentil burger, the vegan breakfast burrito, and their famous “Summer Breeze” smoothie.

     Dessert is first! Starting with the Red Devil beetroot cake, it is made vegan and gluten-free (as is most of their desserts). It won high points for presentation. It is a clean cut and very appetizing looking dessert. Their desserts in general, are always nice and moist, and this particular one was exceptional. It was simple, but also rich. All in all, it was a well-rounded and super chocolatey dessert. From a non-vegan stand-point, it was described as having a slight flavor after taste. Other than that it was given a solid 7.5/10.

     Next was the vegan chili with the multigrain bread on the side. For a take-out soup, the presentation was rated high, along with it still staying hot after the drive home. More than anything else, the flavor was immaculate. It is made with spicy Cajun spices that were the perfect amount of heat to warm me up on a cold afternoon. It had a beautiful color, between the squash, carrots, and celery, I definitely recommend this perfect fall comfort food. My sister and my grandpa who are both non-vegetarian, also loved the flavor of the chili. Overall, it was rated an 8.2/10.

     Next up, we tried the vegan “Middle Way Café Reuben.” I was most excited to try this one because a Reuben sandwich is something I haven’t been able to eat since I went vegetarian. The Reuben was made with spiced curry tofu with sauerkraut and vegan Thousand Island dressing on rye bread. It had a beautiful color with the sauerkraut and tofu put together. Most importantly, the flavor was to die for. I could say it was one of the best vegan sandwiches I’ve had. Even people who aren’t that fond of tofu, including my sister, could take down a sandwich like this. The sourness of the sauerkraut with the curry spices in the tofu complimented each other very nicely and made a great, tangy lunch. Overall, it captured the traditional Reuben without the meat! Its total rating was an 8.5/10.

     Next was the Baja bowl, which had everything you needed in a well-balanced meal; however, it was the simplest item on the menu. It’s made with a generous serving of black beans, brown rice, lettuce, tomatoes, homemade cashew nacho cheese, and vegan sour cream. All the ingredients came together nicely, and it is the perfect meal when you are hungry and need something to fill you up. The nacho cheese made all the difference when it came to the flavor factor. Spicy, but also creamy when placed with the vegan sour cream. Overall, it was given an 8/10.

     The lentil burger was next, which was the highest rated item! It was so good that I didn’t even come home with leftovers. Both my sister and I described it as having a “Thanksgiving” flavor to it. “The lentil patty reminds me of stuffing a little bit, and I love stuffing,” Ali said. The lentil patty was on the softer side, but it was served with vegan mayo, sprouts, tomatoes, and lettuce on a whole wheat bun. It was a definite recommend and get again. Between its presentation, the flavor, and the overall experience it received a 10/10.

     The vegan breakfast burrito was a classic hardy breakfast that you will find many early risers getting at Middle Way. However, the flavor wasn’t entirely there and I felt like it could have been better with some seasonings or perhaps a sauce on the tofu on the inside. Other than that it came with a great presentation, and was perfectly filling. The burrito was made with spinach, tofu, scallions, vegan mozzarella, and black beans served with a side of Pico de Gallo. “It’s a tad bland but definitely not bad,” said Ali. Overall, the burrito was given a 7.3/10.

     Lastly, the “Summer Breeze” smoothie is on the menu. Middle Way Café has always been a favorite place to purchase smoothies. I have to get one every time I go there, and over half the time, it is a “Summer Breeze.” The smoothie is made with banana, strawberries, and orange juice. All their smoothies are juice-based, making them a tart and sour tasting smoothie, a perfect drink to perk you up in the morning. I never have any complaints about their fruit smoothies. I am a sucker for them, along with my whole family. This one is for sure a 10/10 and my most recommended beverage on their menu.

     Stumbling upon a vegan food joint is hard to come by in Anchorage; however, restaurants offering vegetarian/vegan menus have been growing. It’s always a treat to find a restaurant like Middle Way Café. Though not all vegetarian, it provides extensive options for a vegan or vegetarian. If you want to learn more about Middle Way Café’s menu, just visit them at this link and try them out for when you come to Alaska!

http://www.middlewaycafe.com/wp-content/uploads/2014/02/Menu-change-9-23-19.pdf – menu

http://www.middlewaycafe.com/ – website

For information on other veg restaurants, see https://www.vrg.org/student/index.php

Reviewed by Clarissa Hauber, VRG Intern

Nava Atlas is a New York-based artist, illustrator, and cookbook creator. Her latest cookbook – Vegan on a Budget – contains 125 low-cost, generally simple recipes.

     The book begins with tips for becoming a wallet-friendly vegan including how to shop smartly in the supermarket, looking for coupons online, handling those expensive natural foods stores, and more. For those who are beginning their vegan cooking journey, she provides an in-depth list of essential ingredients, as well as an entire chapter dedicated to basic recipes.

     The first chapter is dedicated to soups and stews, including Sweet Potato & Black Bean, Ramen Noodle, and some vegan renditions of American favorites, including Broccoli Cheddar and Two-Potato. I opted for trying the Quick Lentil & Kidney Bean Curry Soup. I am glad I did – my nonvegan family loved this one. It was fast, filling, and provided me nights of delicious leftovers.

     Chapter two involves a variety of skillets and stir-fries. In the mood for something light? Try the Stir-Fried Collard Greens with Cabbage & Carrots or the Quinoa & Cauliflower Pilaf. Heartier options include the Barbecue-Flavored Tofu & Chickpea Bowl. Having made this myself, I can confidently say that this sweet and savory dish is absolutely one to cook again.

     The next chapter is all about cozy casseroles and baked dishes – perfect for colder seasons – including Vegetable & Chickpea Potpie, Roasted Root Vegetables with Brussels Sprouts, and Not-Just-for-Holidays Green Bean Casserole.

     Are you tired of eating the same lunch every day? Try one of the various lunch options, including Portobello & Seitan Cheesesteak Sandwiches, Barbecue Flavored Lentil Sloppy Joes, or Mini Tortilla Pizza.

     Breakfast ideas include a healthier Whole Grain Bowl, Chickpea Omelets, and Southwestern Tofu Scramble – or consider treating yourself with the French Toast Casserole. Finally, do not forget to look at the dessert chapter, where you can find various cookies, cobblers, and cakes, perfect for topping off any meal.

     Vegan on a Budget (ISBN 978-1-4549-3697-8) is a 213-page book. It is published by Sterling Epicure and retails for $24.95. Order this book online or at your local bookstore.

Get ready for a delicious Vegan Essentials holiday! Whatever you’re celebrating this year, we’ll be carrying all your favorite vegan roasts, sides, desserts, everything for the new year and everything in between! We carry over 2,100 different vegan items from hundreds of different companies! From all your favorite staples to small companies sold exclusively through us, we have you covered and we ship everywhere! And for the months of November and December, get 10% off your orders with the code VRG! Everything is always vegan at Vegan Essentials. Use this link: https://store.veganessentials.com/?Coupon=VRG

By Anayeli Camacho, VRG Intern

As one of many students that had the privilege of graduating High School in the Class off 2020, predicting the future seemed impossible. The world we were coming into decided to erupt. Life began to change for almost everyone. Underneath all the confusion there was always hope for me with my internship at The Vegetarian Resource Group. As a virtual intern, I had the opportunity to participate in writing for an organization that carries shared beliefs of knowledge and growth regarding health while being confined in a mayhem filled world. This provided me with an outlet and a form of expression during a difficult time in my life.

     During my VRG internship, I interviewed a woman I hold close to my heart, a Vegan restaurant owner that established her blog then turned it into a restaurant. Stephanie Rich somehow maintained the flow and growth of her restaurant during the pandemic. I had the privilege of interviewing and understanding her mindset during all the chaos. One thing she said to me will always find its way into my mind. “Life is a monkey bar. Never let go of one hand without the other already placed.” This gave more depth than she could have anticipated. I turned it to the bars being knowledge and growth, me still being the monkey, but my arms being my desires. As I learned with this internship—Knowledge and expansion are a choice. You must have the desire to find more, feel more, and live in unpredictable ways to keep it moving. If not, you are faced with the possibility of remaining stuck and inevitably falling, only to start again never reaching the end. VRG operates on knowledge and research. Being a part of this and seeing how broad and deep growth regarding health can be, changed my entire perspective of life. We had a choice during Covid-19, to change our outlook of life and reach higher grounds in the unknown, or remain still and fear the dark. This quote was said to help me understand—life is unpredictable in fascinating ways.

   As an intern for one of the most, in my personal opinion, groundbreaking organizations, I had the pleasure of talking to people that conduct life in this mindset. The unknown territory, the doubts that society could cast on being a vegan can frighten and push back the possibility of making that life choice. The Vegetarian Resource Group spreads knowledge and understanding. Conducting polls, researching, and consulting with youth and like-minded professionals to spread the understanding that—change is good. The search for truth and the spread of this truth is what helps you to make these changes. Without fear of the nutritional deficiency that a few still love to scream about, being presented with people of this mindset allowed me to broaden my change and evolve.

     Life can turn and change in drastic ways. But even amid all the disarray during the pandemic (and other times) lies growth and expansion. It is our choice to find these truths and wisdom. With my internship at VRG, I found more than I could have hoped. Admiration lies for this organization that decided to spread understanding and expansion rather than opinions and stillness.

For information on VRG internships, see: https://www.vrg.org/student/index.php

Abe’s is known for their vegan muffins and pound cakes. Now they are offering three Celebration Cakes: Vanilla, Carrot, and Chocolate.  Treat yourself to one this Thanksgiving!

See: https://www.abesmuffins.com/products

Reviewed by Charles Stahler

Richard Schwartz has been promoting Judaism and vegetarianism, for almost forty years, since the publication of his book aptly named Judaism and Vegetarianism in 1982. Richard uses his books as a “business card,” so he can advance the cause of vegetarianism in media ranging from The New York Times to The Jerusalem Post to Mad Magazine. Unlike many influencers, Richard and his publisher Martin Rowe/Lantern Publishing’s goals are not fame and getting rich, but promoting ideas they consider important.

     Not all Jewish people or those in or outside of the vegan movement will agree with the statements in their newest book the Vegan Revolution, Saving Our World, Revitalizing Judaism. However, for an overview of ideas related to Judaism and veganism, this is a good start, and then you can explore more in depth topics that pique your interest. Since Christianity and Islam have their roots in Judaism, though they diverged in very different ways, the book would be helpful to those interested in those other religions in giving a starting point.

     Many people see religion as a way to promote a better world and become a better person. Religion is also often used to justify your being above others, whether it be economic or political, and even extending to slavery and killing. Religion for both sides generally means community, traditions, comfort in bad times, a way to overcome issues such as addiction, and celebration in good times, ranging from birth to wedding to death. As humans, most of us, including atheists, generally use our beliefs for all of this.

Richard starts with the idea that G-d’s original diet in the Garden of Eden was vegan.

Even religious people that believe in a strict interpretation of the bible would have to agree with this. Richard then is making the case how this is the diet that G-d really wants us to follow for health, compassion, respecting G-d’s creatures, and environmental reasons. Eating animal products becomes a concession to man and woman’s weakness, not a command. According to Rabbi Kook, first chief rabbi of pre-state Israel, and others, the Messianic period would be vegetarian, based on Isaiah’s prophecy that “a wolf shall live with a lamb… and a lion, like cattle, shall eat straw… They shall neither harm nor destroy on all my holy mount.” The two ideal times in Jewish thought are vegan– The Garden of Eden and the Messianic period. Richard makes his case about health, the environment, world hunger, and treatment of animals, and how all these are related to the Torah, Jewish thoughts, and Jewish teachings throughout the ages. He gives opinions on how Jewish holidays are connected to veganism, and a vegan view of Biblical Animal sacrifices. A chapter talks about use of leather ritual objects such as tefillin (used when praying at times) and mezuzot (on Jewish doorposts). He is trying to strike a compromise, which may not make strict vegans happy, but reminds people that veganism isn’t the religion, but veganism is a way to practice your religion. For vegan activists out there, understanding religious ideas, can be an additional method to promote their cause. For religious people, veganism can be another way to live their religious beliefs.

     The Vegan Revolution (ISBN: 978-1-59056-627-5) is a 230-page book and can be purchased at your favorite online retailer or at lanternpm.org/books/vegan-revolution. Reviewed by Charles Stahler

If you live near a Veggie Grill location, you may want to order their Thanksgiving Feast (pre-orders continue through November 18, 2020 and can be picked up on November 24-25, 2020). The menu offering (serves 4) consists of:

Individual ‘turkey’ and mushroom pot pies

Mashed Yukon Gold Potatoes & Gravy

Glazed Rainbow Carrots

Baby Spinach Salad with Cranberries, Candied Pecans, Balsamic Onions, and Feta Cheese

Mini sharable pumpkin pies

To find a location near you, visit: https://www.veggiegrill.com/

Be sure to follow The Vegetarian Resource Group on Instagram: @vegetarianresourcegroup

By Rissa Miller, Senior Editor Vegetarian Journal

Elegant dinner doesn’t have to be complicated. This meal comes together with the whir of a blender and some boiled pasta. The flavors of fall meld perfectly with the savory smokiness of paprika and fire-roasted tomatoes. 

1 box pasta of choice

Smoky Sweet Potato Sauce:

1 cup cooked, peeled sweet potato (also can use canned sweet potato, pumpkin or butternut squash)

15-ounce can white beans, rinsed and drained

1 head roasted garlic (see note below)

1/4 cup plain, unsweetened vegan milk

2 Tablespoons nutritional yeast

1 teaspoon dried sage

1/2 teaspoon dried thyme

Splash of liquid smoke (optional)

Pinch ground white pepper

Pinch red pepper flakes

Pinch ground nutmeg

Salt, to taste

15-ounce can fire-roasted, chopped tomatoes

1 red onion, cut into half moons

2 teaspoons olive oil

4 cups fresh arugula (baby kale or spinach also work)

To serve- sprinkle with extra red pepper flakes, chopped fresh basil, sliced almonds, or chopped walnuts/pecans

Cook pasta according to package directions. Drain and set aside.

     In a blender or food processor, combine sweet potato, roasted garlic, milk, nutritional yeast, white beans, sage, thyme, liquid smoke, white pepper, red pepper flakes, nutmeg, and salt. Purée until smooth then pour into a large saucepan. Add canned tomatoes with juices and warm, covered, over low heat.

     In a skillet, saute sliced red onion in olive oil until lightly browned, about 3-5 minutes. Turn off heat, and stir in arugula to wilt. Add onions and greens to sweet-potato-tomato sauce. Pour over cooked pasta.

     Serve warm topped with red pepper flakes, chopped fresh basil, sliced almonds, or chopped walnuts/pecans. 

To make sweet potatoes: Thoroughly wash 1 medium sweet potato, pierce with a fork 4-5 times, and place on a microwave-safe plate. Microwave on high for 4 to 5 minutes until soft. If needed, heat 1 minute more at a time until tender.

To make roasted garlic: Roasted Garlic can be made a day or two in advance and stored in the fridge. Preheat oven to 400. Slice 1/4 to 1/2 inch from the top of the cloves and peel any loose papery outer layers from the bulb. Place bulb in a piece of foil. Drizzle with olive oil and season, if desired with salt and pepper. Add a few Tablespoons of water to the bottom of the foil, so garlic will stem. Tightly close foil and bake (on a pan or in a oven-safe dish) for 45-60 minutes until cloves are lightly browned.  Allow to cool before attempting to handle. To use, squeeze roasted garlic from skins.