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Field Roast Celebration Roast

Are you looking for some alternatives to Turkey this Thanksgiving? Fortunately, there are many options today.

Field Roast offers these choices:
1. Celebration Roast with Traditional Bread Stuffing and Gravy – made with fresh onions, celery, cranberries and butternut squash.
2. Hazelnut Cranberry Plant-Based Roast – a rich, hazelnut-infused grain meat stuffed with Field Roast sausages, crystallized ginger, cranberries and apples – wrapped in a savory puff pastry. It’s even Toaster Oven friendly!
See: https://fieldroast.com/products/#roasts-loaves

Gardein offers a plant-based Turk’y Roast. See: https://www.gardein.com/chickn-and-turky/classics/plant-based-turky-roast

Tofurky offers Tofurky Roast and Gravy. The Roast includes stuffing. See: https://tofurky.com/what-we-make/roasts/ They also have a Ham Style Roast. For details see: https://tofurky.com/what-we-make/roasts/ham-roast/

Trader Joes offers a Breaded Turkeyless Stuffed Roast. See: https://www.traderjoes.com/home/products/pdp/breaded-turkey-less-stuffed-roast-061621

Unreal Deli offers Roasted Turk’y. See: https://unrealdeli.com/products/plant-based-roasted-turkey?srsltid=AfmBOorcs5DKYa12rFC3_E-1URMxMt3NAgiF7-Wq-Na7Q_b4N-5_kcm_djk

Vegetarian Plus offers Vegan Whole Turkey. See: https://myrtlegreens.com/products/vegan-whole-turkey

photo from Viva Vegan Tacos

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

Here are some new additions to VRG’s guide:

Cinnaholic, 4103 Faudree Rd., Ste. 160, Odessa, TX 79765

Cinnaholic offers over 30 flavors of gourmet cinnamon rolls — and they are all vegan! Some include Almond, Blackberry, Butterscotch, Caramel, Cream Soda, Key Lime, Root Beer, & Pomegranate. Toppings range from Cookie Dough Chunks to Shredded Coconut and everything in between. They offer other sweet treats including cookies.

Feed Me, 3407 W. Amarillo Blvd., Amarillo, TX 79106

The café has quickly become a favorite spot in the city, known particularly for its vegan burgers, created with a unique blend of plant-based ingredients that closely mimic the taste and texture of traditional beef. It also places a strong emphasis on coffee, sourcing high-quality beans from local roasters, as well as their own ice cream, and a whipped treat for pets, too. The café fosters a warm and friendly environment, where patrons can feel comfortable exploring plant-based options. They offer senior and military discounts, along with a loyalty program that rewards regular customers, welcoming everyone who is interested in their food choices. Adding a more fun, quirky element to the café, their mascot, Boris the Venus flytrap serves as a playful reminder of the benefits of exploring veganism. Instead of sticking to his carnivorous roots, Boris embodies the idea of trying new things and encourages visitors to discover the delicious world of plant-based cuisine. At Feed Me, the goal is not only to serve great food but also to inspire an open-minded approach to vegan options.

Gigi’s Vegan Kitchen, 543 N. Noble St., Chicago, IL 60642

Gigi’s Vegan Kitchen began as an idea for a food truck but evolved into the vibrant brick-and-mortar restaurant it is today. The menu is comprised of a fusion between American and Mexican offerings, but it is set apart from typical vegan restaurants by the focus on plant-based ingredients standing out as themselves instead of relying on “fake meat.” This restaurant also has unique drink options like a Mango Pineapple Smoothie. Its ambiance is as remarkable as its food, with large floral displays on the interior to replicate the feeling of entering a jungle.

Greens and Grains, 5000 Wellington Ave. Pad 2B, Ventnor, NJ 08406

Greens and Grains banishes the misconception that no meat means no flavor. Their menu features a variety of vegan style favorites like breakfast tacos, panini, meatless meatballs, falafel, stuffed grape leaves, sesame crunch salad, nutritious smoothies, and so much more!

Mama Cheá Café, 8220 Griffin Rd., Davie, FL 33328

Mama Cheá Café is dedicated to promoting a healthy, eco-conscious vegan lifestyle through delicious, innovative dishes. Founded by Nicole Lopez, the café was made to honor her grandmother’s culinary legacy, infusing traditional flavors with modern plant-based techniques, which is illustrated in the restaurant making its plant-based meats in-house. The menu is diverse and enticing, featuring a range of lunch options from hearty burgers and savory empanadas to satisfying breakfast items and delightful desserts, like French Hazelnut Croissants, Sweet Almond Latte Macarons, and Pecan Danish Fluffs. This menu ensures that there will always be something new for visitors to try, whether they are in the mood for something richer or just want something quick during the day.

Viva Vegan Diner, 1490 E. Foothill Blvd. Ste. D, Upland, CA 91786; Viva Vegan Tacos, 299 W. Olive St., Ste. C, Colton, CA 92324; and Viva Vegan Taqueria (in Echo Park Eats), 1411 W. Sunset Blvd., Los Angeles, CA 90026

With 3 Southern California locations and robust menus that include burritos, birria, tortas, and even fishless Baja tacos, Viva Vegan is the answer to anyone’s question about how to get authentic Mexican food as a vegan. With some variations in the menus and the experience at each location—noting that the Taqueria in Echo Park Eats offers take-out and delivery only—you will not be lacking in options in any case. You can go classic with the OG Burrito (made with a flour tortilla, pinto beans, rice, onion and cilantro, and your choice of protein), or spice it up with the Chilaquiles Burrito. And birria gets a new look, with dishes like the Birria Pizza (flour tortillas with vegan cheese, jackfruit birria, onion, and cilantro, served with a side of consommé) and the Birria Melt (jackfruit birria and vegan mozzarella on two slices of sourdough bread). Taco options include the Vampiro (corn tortilla, vegan cheese, choice of protein, with cilantro and onion topping) and the Oyster Mushroom (oyster mushroom carnitas with onion, cilantro, and avocado sauce). Protein options include Vegan Asada, Vegan Al Pastor, Birria, and Oyster Mushroom Carnitas. Whatever you end up choosing, Viva Vegan will remind you how delicious vegan living can be.

World Party Pizza, 930 North Coit Rd., #140, Richardson, TX 75080

World Party Pizza aims to create in house, vegan, American Italian sauces and cheeses with a cruelty-free, environmentally friendly focus. Besides other selections, Pizzas include Sausage and Mushroom featuring house seasoned Impossible Italian sausage, nut-and-soy-free vegan Mozzarella, Shiitake mushrooms, parmesan, and fresh roasted tomato sauce on thin, rectangular crust, as well as Texas Bar-B-Q Chick-N Pizza with house made Chipotle Bar-B-Q sauce, nut-and-soy-free vegan Mozzarella, soy chicken, and red onions. There’s also multi-layered, Impossibly Cheesy Lasagna with house made ricotta, mozzarella and parmesan, stuffed with Italian seasoned Impossible crumble, roasted tomato sauce, spinach, and zucchini. A couple of Salad selections are The Holy Bowler boasting spinach, organic Pear tomatoes, Quinoa salad, broccoli, grilled mushroom medley, toasted walnuts, toasted pumpkin seeds, bacon bits, Sweety Drop Peppers, and a side of Balsamic Vinaigrette, or Rabbit Fuel offering fresh strawberries, pears, spinach, arugula, toasted almonds, and a side of Strawberry Vinaigrette. Both are served with Citrus Pickled Red Onions. Check out their Weekly Specials too. Thirsty? How about Strawberry Basil, Ginger Turmeric or Hibiscus Lemonades? Decadent Desserts tempt with Fresh Strawberry Cake, Bananas Foster Bread Pudding which features caramelized bananas in warm whiskey sauce, sweet, yellow Buttery Cream Cake topped with butter cream icing and a whisky sauce drizzle, or house made, gluten-free Gooey Chocolate Pecan Cake, topped with chocolate sauce, chocolate butter cream icing, whiskey caramel sauce, and pecans.

photo from Press Herald

According to Avery Yale Kamila, Portland, Maine, has expanded its daily vegan hot lunch options to its three middle schools. Some choices offered this year included bean chili with pasta, a Dr. Praeger’s veggie burger, rice and bean bowls, plant-based chicken tenders, vegan meatball subs, and hummus bowls. For more information, see https://www.pressherald.com/2024/10/24/portland-middle-school-students-get-vegan-hot-lunch-options/

Recent topics brought up include:

– Are you searching for vegan shoes for your young children? If so, these online sources might be helpful.

– Here’s some suggestions for vegan Halloween Treats.

– VSDC’s Children’s Playgroup is having an event coming up at Poplar Spring Animal Sanctuary in Poolesville, MD.

https://www.facebook.com/groups/VRGparentsandkids is intended to be a group that offers support for families raising children on vegan diets and for vegan kids around the world. We envision it as a place to get advice about a wide-variety of topics: pregnancy, birthday parties, school lunches, Halloween, non-leather apparel, cruelty-free products, summer camps, and more. Please use it as a place to share your wisdom, seek advice, or just find a sympathetic ear. The goal is to offer support.

Consequently, any profane, defamatory, offensive, or violent language will be removed. Feel free to disagree, but do so respectfully. Hateful or discriminatory comments regarding race, ethnicity, religion, gender, disability, sexual orientation, or political beliefs will not be tolerated. We expect that posts should relate to vegan diets and lifestyles. The Vegetarian Resource Group reserves the right to monitor all content and ban any user who posts in violation of the above rules, any law or regulation, SPAM, or anything otherwise off topic.

Please share this information with any veggie families that you know! Thanks.

Take a look at many different vegan Thanksgiving dishes you can prepare at home: https://www.vrg.org/recipes/vegan_thanksgiving.php

Thanks to generous donors, in 2025 The Vegetarian Resource Group will be awarding $40,000 in college scholarships! Deadline is FEBRUARY 20, 2025.

We will accept applications postmarked on or before FEBRUARY 20, 2025. Early submission is encouraged.

Applicants will be judged on having shown compassion, courage, and a strong commitment to promoting a peaceful world through a vegetarian (vegan) diet/lifestyle. Payment will be made to the student’s college (U.S. based only). Winners of the scholarships give permission to release their names to the media. Applications and essays become property of The Vegetarian Resource Group. We may ask finalists for more information. Scholarship winners are contacted by e-mail or telephone. Please look at your e-mail.

If you would like to donate to additional scholarships or internships, go to www.vrg.org/donate

Applications

Please click here to download a PDF of the application. However, applicants are not required to use an application form. A neatly typed document containing the information below will also be accepted as a valid application.

Please send application and attachments to [email protected] (Scholarship application and your name in subject line) or mail to The Vegetarian Resource Group, P.O. Box 1463, Baltimore, MD 21203.

If emailing, please put your essay in a separate attachment with your first name and last initial. A PDF or Word document is preferred, but if you send a Google document, make sure permission is given so readers can access it. For more information call (410) 366-8343 or email [email protected].

In an article by Laura McGuiness titled, “Get Cultured with Homemade Fermented Foods.” You’ll find recipes for:
Classic Caraway Sauerkraut
Kimchi
Fermented Veggies
Simple Sourdough Loaf
Strawberry Cream Cheese
Pomegranate Kombucha

Read the article here: https://www.vrg.org/journal/vj2018issue4/2018_issue4_fermented_foods.php

Please subscribe to Vegan Journal at: https://www.vrg.org/member/2013sv.php

Vegan Journal is published by The Vegetarian Resource Group. Enjoy in-depth original research, product and book reviews, scientific updates on veggie nutrition, delicious vegan recipes with gorgeous photos, plus so much more. Both long-term vegans and those new to a vegan life-style will enjoy this magazine.

To subscribe in the USA only, see: https://www.vrg.org/member/2013sv.php

photo from Freepik

By Reed Mangels, PhD, RD

I was recently invited to participate in a panel at a conference for health care providers. The conference, Food as Medicine, featured speakers, most of whom were MDs, describing the health benefits of plant-based diets that include a variety of whole foods. The panel discussion, which took place at the end of the day, was titled Food For Thought: Improving Patient Health and Nutrition Through Collaboration. The panelists were Michael Klaper, MD, a primary care physician; Rak Jotwani, MD, a primary care physician; Debra Shapiro, MD, an obstetrician/gynecologist; Martha Sandoval, MD, a family medicine physician; and me. All panelists were passionate about the health benefits of plant-based diets.

We were each asked to speak on the importance of collaboration—especially from personal experience—with professionals from various fields to enhance patient health through a focus on nutrition. As the only non-physician on the panel, I decided to describe the skills and training that registered dietitians have and to promote collaborations between RDs and other members of health care teams who are working to encourage use of plant-based diets. Here’s an excerpt from my talk:

Registered dietitians or registered dietitian/nutritionists, such as myself, are health professionals with expertise in food and nutrition. RDs or RDNs have completed at least a master’s degree (so 5-6 years at least of nutrition-related coursework), a supervised practice requirement (typically 1,000 or more hours), and passed a national exam. We are required to continue professional development throughout our careers. Registered dietitians may specialize in areas ranging from sports nutrition, to diabetes, to pediatrics, to functional medicine, to vegetarian and vegan nutrition, and more.

     RDs and RDNs can play key roles on the health care team because of their training and their knowledge of both the theoretical and the practical aspects of food and nutrition. They do nutrition assessment and counseling for inpatients and outpatients though one-on-one sessions, group sessions, and classes. They may develop educational materials. They educate other members of the health care team about nutrition so that the dietitian’s message can be supported and amplified. In turn, they can provide important information and support for the recommendations of other health care providers.

     Dietitians are uniquely able to work with individuals who often have strong food preferences and cultural practices, a variety of cooking skills, have more or less money to purchase food, have time constraints, have a myriad of health issues, and have varying motivations. We are keenly aware that one size doesn’t fit all and that a single sheet of paper describing a diet is not likely to result in true change.

     Dietitians work in a variety of settings – traditionally in hospitals and clinics but now, more and more, in private practice, as part of a private practice or health care system, in gyms, in industry, in academia, non-profits, etc.

     My personal work has been in academia and in the non-profit sector. I’ve had opportunities to collaborate with nurses, physicians, and others with a goal of developing reliable, evidence-based materials, especially those related to vegan/vegetarian nutrition.

The other members of the panel spoke of the joys and challenges associated with working with other health care professionals including other physicians, nurses, dietitians, physical therapists, and health coaches. They described how wonderful it was to have a group of providers all working together to promote healthy plant-based diets, exercise, stress management, and other components of a health-supporting lifestyle. Each team member would use their skills and training to support clients/patients and other providers. They also described the challenges of working with providers who were not aware of the health benefits of plant-based diets and who provided out-of-date information or questioned the physicians’ recommendations.

We agreed that it was important to seek out like-minded colleagues and to work to educate our colleagues about plant-based/vegetarian/vegan nutrition. I thought about VRG’s work, for at least the past 35 years, to provide reliable, evidence-based information about vegetarian/vegan nutrition to  dietitians and to develop much-needed educational materials that can be used by dietitians and other health care professionals.

To read more about registered dietitians see: Becoming a Registered Dietitian Nutritionist