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):

Besina, 334 S. Water St., Providence, RI 02903

Totally vegan and palm-oil free, this restaurant serves unique meals and drinks inspired by Latin-American cuisine. With a view of the Providence river and skyline, Besina also has a bar serving up a large selection of tequila, wine, and unique cocktails. Try one of the many sharing plates, taco options, or delicious desserts. They also serve brunch on weekends, offering classic items like Bloody Mary cocktails and Huevos Rancheros.

Brew Street, 4610 N. Garfield St., Midland, TX 79705

Enjoy freshly baked cinnamon rolls, burger, sandwiches, salads, pizza, mac & cheese, pastries, as well as a kids’ menu. Mouth Watering Options include Street Tacos=Mexican street tacos with a vegan twist; Bossy Boots Burrito=savory vegan burrito any way YOU like it; and Mango Quinoa Salad.

Chef Kenny’s Vegan Dim Sum, 5570 W. Flamingo Rd., Las Vegas, NV 89103

They have a huge menu with appetizers, sushi, salads, soups, main dishes, and dessert including ice cream and cheese cake.

El Punto Vegano, 6 Calle Wilson, Cataño, PR 00962

From loaded vegan potatoes to tacos to burgers to vegetable soup with kimchi, El Punto Vegano offers a wide variety of dishes. Find them on Instagram to view their fusion menu and videos of many of their delicious vegan options.

Grass Fed, 980-982 Monroe Ave., Rochester, NY 14620

This totally-vegan butcher shop in Rochester, New York, recreates your favorite meat products without the animal! With a low-carb, high protein ingredient called vital wheat gluten, they make healthy, delicious vegan meat products that have similar texture and taste to the real thing! With everything from bacon, to brats, to chicken, to beef; Grass Fed has it all! Or order special-occasion products like the Holiday Roast or Thanksgiving Soy Curls in Gravy.

Hue Café & Apothecary, 10210 S. Dolfield Rd. Lower Level, Owings Mills, MD 21117

This plant Based café and tea bar’s menu includes entrées, sides, desserts, cold drinks, and lattes. They advertise “Baltimore’s Best Vegan Cheesesteak” and it sure looks like it. The Black Garlic Mac (and cheese) and Forbidden Black Rice both are not only unique, they sound delicious. Outdoor seating available.

Hungry Vegan, 2 E. Lathrop Ave. #1, Savannah, GA 31415

Offers a healthier twist on Southern favorites. Among menu items that include the Impossible Burger and fried cauliflower, the Mac & Cheese as well as the Big Vegan Soul Food Plate are the apparent stars. Portions are generous, and the customer service is consistent with true Southern hospitality. Don’t forget the sweet tea or the lemonade to accompany your meal, and leave room for the vegan chocolate chip cookie for dessert!

Liora, 414 Light St., Baltimore, MD 21202

Enjoy fine dining near Baltimore’s Harbor. Weekend brunch items include Hazelnut Waffles, Kimchi Scramble, Mac & Cheese, Cheesy Grits, Braised Greens, various desserts, and more. Dinner dishes include Old Bay Chips and Scallion Dip, “Crab” Cake, Raw Heirloom Tomato Lasagne, Plant Burger, Curried Cauliflower, and dessert items such as NY Cheesecake and Chocolate Caramel Crunch. Reservations suggested.

On Third Thought, 6 Markham St., Toronto, ON M6J 1E4 Canada

Enjoy Gelato & Wine Pairings… for real! Daily Flavor Menu features yumminess such as mint chip, cookies n’ cream & mango, and more. You can even try Prosecco Pour Over – any scoop of sorbet topped with prosecco.

Plant Based Heat, 669 S. Highland St., Memphis, TN 38111

Ralph Johnson, aka the radio personality RJ Groove, boasts he can make almost anything vegan. At his restaurant Plant Based Heat, just South West of the University of Memphis campus, he focuses on vegan versions of Southern-style comfort foods, like hot wings, corn dogs, Italian sausage sandwiches, Oyster Mushroom nuggets, and, burgers with Smoked Beyond Meat patties and vegan cheese and bacon. Whether you choose the more whole-food-based or more processed veggie meat and cheese options, you’ll be sure to get a flavor-packed, hearty meal.  Also does themed nights with special menus, like Vegan Seafood Boils, Taco Tuesdays, and Vegan Barbecue Spreads.

Sauce Co. Shoppette, 4300 S. Wayside Dr., Ste. 102, Houston, TX 77087

Located in Wayside Business Center in Gulfgate/Pine Valley, this black-owned all-vegan storefront sells refrigerated Grab N Go meals, snacks, specialty vegan items like agave sweetener and jackfruit, vegan merchandise, and items by local artisans.  Run by the company behind the Houston Sauce Kitchen food truck and Houston Sauce Pit BBQ Food Truck, its Grab N Go meals are similarly delicious comfort foods, and it stocks their full range of sauces, including several kinds of hot sauce and BBQ sauce, Asian Zang, trill sauce (remoulade), and more.

V Spot Express, 12 St. Marks Pl., New York, NY 10003

V Spot Express, operating out of the St. Marks Vegan Food Court, offers vegan Mexican dishes including burritos, empanadas, and more.

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):

Aunts Et Uncles, 1407 Nostrand Ave., Brooklyn, NY 11226

This women-led, black-owned chic café dishes up artistic, beautiful dishes, many using vegan products such as Beyond Meat and Just Egg, and then paired with homemade touches, like their pesto sauce or daily soups. They also offer a variety of drinks, including kombucha, cappuccino, hot chocolate, liquor, wine, and even striking cocktails, such as their Boylan Shirley Temple or Plantation Pineapple.  Of their dozens of positive reviews, noteworthy are the comments raving about their vegan lobster roll. It’s seemingly magical taste is based in hearts of palm. Just a block and a half from the Church Avenue subway stock, a 5 minute walk to the Flatbush Public Library branch, and 10 minutes from Prospect Park, Aunts Et Uncles makes a great stop for a small vegan bite any day you’re in the neighborhood.

Cadence, 122 E. 7th St., New York, NY 10009

Cadence is under the umbrella of the Overthrow Hospitality group, whose mission includes a commitment to charity, community, inclusivity, and sustainability. Its menu offers a 100% plant-based spin on Southern and Soul food. Options range from lighter fare, such as the arugula salad with a champagne Dijon dressing, to the more decadent, including the Jerk Mac + Cheese or the Cadence cobbler, made with dairy-free ice cream. And no Southern menu would be complete without cornbread, which is served with bee-free honey butter and jams. The wine offerings are selected from black-owned wineries in South Africa and California.

Flora Plant Based Cuisine, 676 Cherry St., Winter Park, FL 32789

Flora Plant Based Cuisine offers “Ecuadorian – Tropical Cuisine, with organic, non gmo, local non-processed ingredients” in dishes like ceviche, burritos, and lasagna. Their sale revenue also funds an eco-village project in Ecuador!

Hella Nuts, 3645 Martin Luther King Jr. Way, Oakland, CA 94609

Hella Nuts is a plant-based eatery offering cuisine made from nuts and is 100% soy free. Their menu changes frequently depending on what’s in season. Some days they serve Hella Loaded Burritos and Deep East Nacho Fries and other days they offer Shepard’s pie, a Fun Fried Phish Sandwich made with fried banana blossoms, and the Wild & Free Mushroom Flatbread drizzled with truffle oil. Several “sweetz” are available such as banana splits, raw butter joy, and mylkshakes.

Plantita Vegan Bakery, 1314 Rufina Cir., Ste. A3, Santa Fe, NM 87507

Plantita Vegan Bakery offers an array of freshly baked bagels and other vegan bakes that can be ordered by the dozen. Indulge in classics that are elevated to new levels such as their Cinnamon Raisin bagels flavored with Vietnamese cinnamon or the smokey, savory, and surprisingly spicy Green Chile bagel. If you are craving something a little different, look no further than the wide variety of empanadas, breads, and sweets this vegan bakery offers.

PLNT Burger, Whole Foods Market, 1575 The Fairway, Jenkintown, PA 19046

PLNT Burger is a straight-forward vegan burger shop. The patties are Beyond Meat, the “cheeses” are vegan, and the fries are herb seasoned. Pair it with an oat milk based soft-serve or a sweet tea, and you’ve got a nostalgic masterpiece of a meal.

Take Two Café, 443 State St., Schenectady, NY 12305

Take Two Café offers a great variety of dishes including breakfast burritos, coffees, ice drinks, wraps, and more! They are striving to make plant based food enjoyable because they care about having happier animals and a healthier planet. They are located in Schenectady NY near Union College and close to the Mohawk River.

The Beehive Café, 99 N. Washington St., Berkeley Springs, WV 25411

Whether you’re from the area or just passing through, stop by The Beehive Café for some fresh and healthy eats. This welcoming café offers classic American breakfast and lunch made plant-based— including smoothies, soups, and sandwiches. They source ingredients like microgreens and maple syrup from local producers, and their smoothies are made with organic fruit. Be sure to try their creamy “Mac ‘N Cheeze” if you’re looking for some delicious comfort food without the dairy.

The Krazy Vegan, 645 W Hallandale Beach Blvd. #111, Hallandale Beach, FL 33009

Located in the 7th Avenue Village shopping center, The Krazy Vegan offers plant-based comfort food like burgers, tacos, chkn sandwiches, and nuggets. All mains are served with fries, and diners can add vegan bacon to any order. Drinks include flavored lemonades and smoothies. Occasionally, special items like cheesesteak sandwiches, wangs, egg rolls, and mac ‘n’ cheese bowls or bites are available.

By Jeanne Yacoubou, MS

In this article, The Vegetarian Resource Group highlights several recent (2015 to the present) scientific reports that reveal the relationships between dietary choices and our climate crisis.

Background on Our Climate Crisis and Current State of the Emergency

In November 2019, 11,000 scientists from 153 countries declared a climate emergency in an article published in BioScience. The emergency is driven by fossil fuel burning releasing greenhouse gases (GHG), especially carbon dioxide, that began in the early 1800s with the rise of industry. The burning has accelerated rapidly since then. Life as we know it on a habitable Earth is at stake.

In January 2021, scientists reported new calculations that reveal the underestimation of earlier predictions about the degree of temperature increase already locked in from past and current fossil fuel use.

According to the new research, an increase of 2.3⁰C is guaranteed, but can be delayed if measures are taken now to significantly reduce or eliminate burning of coal, oil, and methane gas.

Note: The Intergovernmental Panel on Climate Change (IPCC) stated in a 2018 report that limiting temperature increase to 1.5⁰C above pre-industrial levels will avert the worst case scenario of extreme weather and sea level rise. The Paris Climate Accord of 2015 is a voluntary agreement among nations to reach this goal.

Emphasizing the gravity and urgency of the matter, 19 scientists wrote in a January 2021 article published in Frontiers in Conservation Science:

“The scale of the threats to the biosphere and all its life forms—including humanity—is in fact so great that it is difficult to grasp for even well-informed experts.”

To better grasp the problem and propose solutions, ecologist William Ripple and several other scientists in January 2021 developed a 6-step plan to reduce or eliminate fossil fuel use. Of interest to vegetarians and vegans, three of the six points are directly related to dietary choice.

• Short-lived pollutant reductions. The authors target methane, the greenhouse gas 84 times  more powerful than carbon dioxide. A major source of methane is animal agriculture, especially beef production. (Note: Inaccurate assessment of methane leaks from fracking and from thawing permafrost are not considered in making this statement because these data are only estimates right now. When confirmed, agriculture’s contribution to total methane production would be lessened but still present.) 
• Habitat destruction reductions. Deforestation to make room for livestock grazing or planting livestock feed is a major concern. So, too, is cutting down mangrove forests and peatlands especially for rice paddies and palm oil plantations. Palm oil ingredients are found in hundreds of food and cosmetic products.
• Fewer animal foods and more plants in human diets. Waste food less. Not only an important way to reduce water and land use to produce food, significant reductions in greenhouse gases result.

Scale of Animal Agriculture Impact on Climate Change: Carbon Emissions

How much does animal agriculture contribute to our climate crisis?

The World Resources Institute assembled the latest available data (2016) from credible sources including the International Energy Agency and concluded:

• Total annual world emissions was 49.4 GT CO_2eq. (73% carbon dioxide CO₂, 17% methane CH₄, and 6% nitrous oxide NO₂)
• The top three carbon polluters: China (26%), USA (13%) European Union (8%)
• The breakdown of major emissions by sector: Energy in transportation (16%); Energy for electricity/heating (30%); Energy for manufacturing/construction (12%)
• Agriculture (12%)

Made up of 6% livestock/manure and 6% from soils. Manure is a major source of methane and nitrous oxide (another extremely potent greenhouse gas).  Fertilizer is a major source of nitrous oxide.

• Land use change, forestry 7% (burning 4%)

In a July 2019 report published by the World Resources Institute, the World Bank Group, the United Nations Environment Programme, and the United Nations Development Programme, further information is given about livestock’s contributions to environmental use and greenhouse gas emissions: “Ruminant livestock (cattle, sheep, and goats) use two-thirds of global agricultural land and contribute roughly half of agriculture’s production-related emissions.”

Despite the enormity of the carbon pollution stemming from livestock, the authors do not clearly recommend a switch to a vegan diet as a way to mitigate the impact of livestock on our climate emergency. They mention only “…shifting the diets of high meat consumers toward plant-based foods” and “plant-based beef substitutes.”

In a 2019 special report titled Climate Change and Land, the IPCC mentions “dietary choices” in reference to how climate change can be curbed, but does not specify vegan or vegetarian diets.

From the report: “Balanced diets, featuring plant-based foods, such as those based on coarse grains, legumes, fruits and vegetables, nuts and seeds, and animal-sourced food produced in resilient, sustainable and low-greenhouse gas emission systems, present major opportunities for adaptation and mitigation while generating significant co-benefits in terms of human health.”

Other notable points from this document:

• 70% of freshwater is used for agriculture
• 25-30% of all food is wasted (responsible for 8-10% of all emissions).

Recent Scientific Reports on Carbon Emissions and Animal Agriculture in Relation to Plant-based Diets

The Vegetarian Resource Group looked closely at the environmental consequences of animal agriculture with its 2009 article on the United Nations’ report titled Livestock’s Long Shadow. In that piece, the focus was on water pollution caused by livestock.

Since that time, many researchers have analyzed the carbon emissions associated with raising animals intensively for food. Here are brief summaries of some of their reports.

“The climate mitigation gap: education and government recommendations miss the most effective individual actions”

1. In 2017, Seth Wynes and Kimberly A Nicholas published an article that quantified the effects of lifestyle choices in terms of tons of carbon dioxide equivalents, tCO_2eq (taking into account methane, nitrous oxide and other chemicals that have substantial global warming potential) produced when people engage in certain activities. They concluded that individuals would contribute the greatest reduction by:

• Having fewer children (58.6 tCO_2eq saved every year per child)*
• Going car-less (2.4 tCO_2eq saved per year)*
• Avoiding flying (1.6 tCO_2eq saved per round transatlantic trip)*
• Buying green energy (1.5 tCO_2eq saved per year)
• Buying a more efficient gasoline-powered car (1.19 tCO_2eq saved per year)
• Buying an electric car (1.15 tCO_2eq saved per year)
• Choosing a plant-based diet (0.8 tCO_2eq per year)*

According to the authors, all of the above actions are considered “high-impact (i.e., low-emissions).” The four which are asterisked are recommended as the most important you can take to lower your personal fossil fuel footprint. Although they do not use the word “vegan” to describe the “plant-based diet,” it appears from the writing that a vegan diet is implied. The VRG has reached out to the authors on this point, but have not yet received a response.

“Calculation of external climate costs for food highlights inadequate pricing of animal products”

2. A report published in December 2020 conducted life cycle assessments of various agricultural products in Germany. The most significant finding was that there is practically no difference between the carbon emissions resulting from organic versus conventional beef production. Organic chicken fared worse than conventionally raised chicken in terms of its contribution to greenhouse gases. Organic and non-organic cow’s milk had similar carbon emission profiles.

By contrast, organic plant foods are responsible for 50% less emissions than plant foods treated with chemical fertilizers and pesticides. All plant production resulted in significantly less carbon emissions than animal foods.

“Substituting beans for beef as a contribution toward US climate change targets”

3. A study published in 2017 compared the environmental costs of beef versus beans. It concluded: “Our results demonstrate that substituting one food for another, beans for beef, could achieve approximately 46 to 74% of the reductions needed to meet the 2020 GHG target for the US. In turn, this shift would free up 42% of US cropland (692,918 km²).”

“The environmental cost of protein food choices”

4. An earlier look at this topic from some of the same researchers in 2015 concluded: “To produce 1 kg of protein from kidney beans required approximately eighteen times less land, ten times less water, nine times less fuel, twelve times less fertilizer and ten times less pesticide in comparison to producing 1 kg of protein from beef. Compared with producing 1 kg of protein from chicken and eggs, beef generated five to six times more waste (manure) to produce 1 kg of protein.”

“Food in the Anthropocene: the EAT–Lancet Commission on healthy diets from sustainable food systems”

5. The EAT-Lancet Commission (2019) published an extensive review of the environmental consequences of food choices. Its major conclusions echoed many of the findings noted here from other researchers.

Additionally, this report showed changes in food production practices (such as using feed additives, manure management, better feed conversion ratios) could decrease total greenhouse gas emissions by only 10%. However, dietary changes that increase plant foods could decrease emissions by 80%.

EAT-Lancet also divided up agriculture’s greenhouse gas share in this manner (top three listed here):

• Enteric fermentation by ruminants: 25%
• Manure (direct/indirect): 31%
• Deforestation/desertification 35%

“Which Diet Has the Least Environmental Impact on Our Planet? A Systematic Review of Vegan, Vegetarian and Omnivorous Diets”

6. A 2019 review article from the journal Sustainability compared many studies looking at environmental impacts of vegan, vegetarian, and omnivore diets. Some of the relevant points included:

• “Livestock farming uses 70% of agricultural land overall and a third of arable land. As such, it plays a major role in CO₂ release and biodiversity loss from deforestation.”
•  “Many vegans replace animal-based products with processed plant-based meat and dairy substitutes (e.g., seitan burger and soy yoghurt) instead of consuming the unprocessed, plant-based nutritious foods…The vegan diet may not have a lower environmental footprint than the lacto-ovo vegetarian diet. The reason for this is that vegans tend to replace animal-based products in their diet by industrially, highly processed plant-based meats and dairy substitutes.”
• “The reviewed studies indicate the possibility of achieving the same environmental impact as that of the vegan diet, without excluding the meat and dairy food groups, but rather, by reducing them substantially.”

Takeaways on Plant-based Diets, Climate, and Environment

Agriculture (12%) and the burning of forests (4%) to plant feed crops or graze cattle are responsible for approximately 16% of all greenhouse gas emissions. This is comparable to the carbon emissions from the transportation sector.

A July 2019 joint report from several major international organizations stated: “Ruminant livestock (cattle, sheep, and goats) use two-thirds of global agricultural land and contribute roughly half of agriculture’s production-related emissions.”

As a rough estimate using the information of the two paragraphs above: 2/3 x 12% = 8% of all emissions from ruminant production + 4% from burning = 12% out of the total 16% from agricultural emissions is due to ruminant production alone.

There are ways to reduce significantly animal agriculture’s contribution to our climate crisis by switching to a vegan or vegetarian diet. In fact, the EAT-Lancet report in 2019 stated that dietary changes which increase plant foods in human diets could decrease carbon emissions (from the agricultural sector) by 80%.

Unfortunately, major international organizations and mainstream media do not clearly make the recommendation to switch to a vegan or vegetarian diet for climate change mitigation.

Individual actions, including switching to a vegan or vegetarian diet, to curb the negative effects of our climate crisis matter by reducing personal fossil fuel footprints. They also have a bigger impact in that they serve as examples for others to emulate.

However, systemic change – notably the drastic and immediate reduction or elimination of fossil fuel use – is needed to prevent worst case scenarios of extreme weather and sea level rise from happening even more than they already are.

Note from the Editor:

See other environmental articles from The Vegetarian Resource Group at:

https://www.vrg.org/environment/

https://www.vrg.org/links/EnvironmentalInformation.htm

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):

Bubbie’s Plant Burgers & Fizz, 1829 M St. NW, Washington, DC 20036

Located in Dupont Circle, Bubbie’s Plant Burgers & Fizz offers American-style plant-based lunch and dinner. Sandwiches and burgers include the Bubb Club with “chick’n” and agave mustard sauce and the Gluten-Free Big Bubb with double impossible burgers and house-made cashew cheese. In the mood for something lighter? Try the Cobb Salad with plant-based pork bacon and cashew bleu cheese.

Infinity Room, 210 Liberty St. SE #150, Salem, OR 97301

Located in the renovated lobby of the former Capitol City Theater in Salem. Their menu included Bowls & Salads, Small Plates, Wraps and Sandwiches (Sammiches), Burgers, Tostados, and Deserts.

Jenny’s Plate, Abington, PA 19001

Bulk and catering menu. Focus is on whole foods. No processed meats or cheeses, everything is made by hand. The extensive menu is chock full of fascinating and unique creations such as Parsnip Yogurt, Challah, Carrot Lox, Beet Pastrami, Thai Peanut with Sweet Potato Sushi, Jackfruit Brisket, and a variety of desserts.

Kind Food, 1599 Iron St., North Kansas City, MO 64116

Kind Food aims at providing “good food and kindness for all.” Diners can enjoy delectable dishes such as their CocoBLT, BBQ Jackpot Nachos, and the Bac’n Mushroom Meta Burger. Be sure to try their Caramel Hot Cocoa, which features oat milk and vegan marshmallows!

LesbiVeggies, 112 W. Merchant St., Audobon, NJ 08106

LesbiVeggies provides gluten-free, vegan meals straight to your doorstep! Simply visit their website and order a minimum of 6 meals between Monday and Wednesday, and you’ll receive your refrigerated food on Sunday! The menu changes each week, but past offerings include Lentil Bolognese, Mediterranean Falafel Bowl, and Ratatouille Risotto!

SugarBuzz Vegan Bakery, 23131 Woodward Ave., Ferndale, MI 48220

Vegans dreaming of cookies, cakes, and other pastries will be delighted by the offerings at SugarBuzz. The menu of sweet treats is completely vegan, with a few gluten-free options. Popular selections include the potato chip sandy and apple fritters, and the bakery offers a vegan version of the filled Polish donut known as paczki. Coffee drinks and cold beverages are available, and parking is located behind the building.

TopKnotch, 1000 W. US Hwy. 24, Independence, MO 64050

TopKnotch is a catering kitchen that also offers curbside pickup for advance orders (by phone or online). They specialize in comfort food favorites veganized. Try the wings (your choice of 16 flavors), the BBQ sandwich, or chili dog with a side of macaroni and cheese, potato salad, or baked beans. Combo meals, dinner meals, and sampler platters offer the most value.

Vegan Deadly Sins, 900 15th St., Sacramento, CA 95814

Offers a wide variety of vegan Chinese cuisine including bowls, hot soups, rolls, tofu dishes, vegan meat dishes, chow mein, ramen, rice, and more! Noted for being flavorful and great for non-vegans too!

Vurger Guyz, 1311 W. 3rd St., Los Angeles, CA 90017

This all-vegan food truck was founded by four former NCAA athletes dedicated to putting their own unique spin on street food. The delicious burgers attract vegans and nonvegans alike! Try the Smokey Sunset Vurger – it comes with a Beyond Burger patty, barbeque sauce, and even fried jalapeños! Don’t forget the tacos! The Carnitas Taco features seasoned jackfruit, guacamole, and Vurger sauce. Finish your meal with fries or tater tots!

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):

Allyum, 2940 SW Avalon Way, Seattle, WA 98126

Dinner options include the lentil based “No Meatballs” and the Allyum Caesar Salad. Brunch includes Tiramisu Pudding and mushroom fried “Chicken and Waffles.” Gluten-free options available as well.

Cosmic Kitchen, 2838 Mahoning Ave., Youngstown, OH 44509

Women-owned and 100% vegan, Cosmic Kitchen makes a lovely spot for breakfast, lunch, or dinner! Dishes include wraps, such as the Star Wrap with vegan tuna and the veggie Galaxy Wrap, as well as bowls and soups, such as the chickpea and quinoa Vibration Bowl and Tortilla Soup. Fresh smoothies and bowls are also available!

Galiotos Delicatessen, 131 Mulberry St., New York, NY 10013

Vegan Italian Delicatessen in the heart of NYC’s Little Italy. Their menu includes sandwiches, salads, sides, pasta, coffee, baked goods, and a variety of European drinks. They also have fresh produce and some Italian-style shelf items. The owners are trying to evoke the feeling of classic Italian delis of NYC’s past.

Haven Eatery, 366 Bloor St. W., Toronto, ON M5S 1X2 Canada

Haven Eatery is a minimalistic restaurant serving vegan lunch and dinner made entirely of fresh ingredients. The open-concept kitchen allows you to watch the chef prepare your meal on the wok. Popular dishes include Sweet & Sour Chik’n, “Prawn” Tempura, and Curry Vermicelli Noodles.

Planted Plate, 15 Spring St., Princeton, NJ 08540

Their extensive menu includes breakfast, tacos and burritos, salad bowls, sandwiches and wraps, pitas and kabobs, hot bowls and some interesting takes on Beyond Burgers.

Sauvage Food Truck, location varies, Denver, CO

Menus consisting of vegan Cajun food varies according to pop up locations. Dishes run the gamut from bayou fries to “shrimp” po’boys to an upscale three course meal. Bringing the flavors of the bayou to the streets of Denver. Laissez les bon temps rouler!

Taco Vega, 456 N. Fairfax Ave., Los Angeles, CA 90036

Everything on their menu is 99% organic and GMO-free. They strive to serve whole, unprocessed foods to keep you and our planet healthy. They offer nachos, quesadillas, tacos, salads, burritos, bowls, and churros! They even serve a diverse variety of beverages such as horchata lattes and Corsa pro coffee drinks.

Victor & Mika’s Bakery, 3106 Havendale Blvd. NW, Winter Haven, FL 33881

Their menu is extensive, ranging from specialty cinnamon rolls, bread loaves, and donuts. You can even choose from their savory baked goods such as empanadas and challah bread. They also provide a gluten-free section of their menu as well.

By Julia Stanitski, VRG Intern

Are you a teenager and worried about going vegan? When changing your diet, it can be really tough dealing with the stresses of school, parents, and friends. Here are some common questions that, as a teen, you may have about transitioning to eating vegan. I’ll be answering them personally, from my own experience, as I became vegan at 17.

My parents don’t agree with me going vegan. How do I deal with this?

• Sometimes, we wish our parents were more supportive of our diet change. It can be hard for them to understand why you are going vegan, as they may not even know what it means! If you have eaten meat, dairy, and/or eggs for your entire life, suddenly not eating those foods could be a huge change for them. The first thing I did was explain to my parents WHY I wanted to go vegan, and made sure they understood the reasoning behind it – my personal reasoning was the incredible short and long-term health benefits.

Do not expect them to automatically make vegan meals for you. When you start, you may have to make many meals yourself. This can be a big adjustment, but it definitely helps your parents get used to you eating differently.

It may take them a long time to “agree” with your decision. It is your choice what goes into your body, but for me, it was very important to remember to be considerate of my parents’ feelings. Many cultures have traditional foods your parents may be worried about you not consuming. Online, there are vegan recipes for almost every cultural dish that you can think of and try out!

What if my friends make fun of me for going vegan?

• I have had a lot of experience with backlash from friends about my diet. It can be very hard to deal with, and hard to understand why they would make fun of you for eating differently – but it happens. We have to explain to them why we choose to eat this way. YOUR reasoning, what you are most passionate about, will help them understand the most. It may be something they have never experienced before, so it is okay for them to be confused.

Making fun of you is something different and more serious – explain you would really appreciate if they respected your decision, and did not mock you. Tell them they can ask you any questions they may have about being vegan, too, as they might actually be interested in it at some point.

I personally have had friends that just think vegans eat vegetables or salads, and they poke fun at that. This simply isn’t true, but they may not know exactly what can be vegan and what can’t – show them the huge variety of food you can eat! Eating vegan is not just chomping on “rabbit food,” as many like to say – just show them the reality.

When I plan on going out to eat with friends, what do I order?

• When you go out with your friends, what you order depends on the restaurant you go to. Whenever my friends want to eat out at a restaurant, first I try to recommend 3 or 4 options of places I know that have vegan dishes. Out of those choices, my friends will normally like one or two of them and we end up going there.

Always look at online menus beforehand. Then, you can determine if they have vegan options, or dishes that you can ask to be made vegan. For example, there may be a Mediterranean Veggie Sandwich that has veggies, feta, hummus, and olives. This could easily be vegan if you asked them to prepare it without the feta cheese! And don’t worry, you aren’t bothering the waiter with your requests – they’re used to it!

What do I do if I accidentally eat something that isn’t vegan?

• Everyone makes mistakes! It is totally fine if you accidentally eat something not vegan – you will be okay. There have been many times when I misread labels on the back of food items, forgot to ask the ingredients of something, or felt bad saying no when someone made me something not vegan to eat. Over time, this gets much easier and 1) you get used to reading labels better to avoid the ingredients of dairy, egg, and meat, 2) you remember more often to ask what is in food, and 3) as time goes on, more and more people will recall that you are vegan and will not offer you non-vegan items.

I am going to a friend’s house. What do I eat when I’m there?

• When I go over to a friend’s house, I always bring food. For example, if I know I will be there for most of the day, I will bring at least one big meal in a lunchbox with a bunch of snacks, too. If I forget to bring my food, I try to stop at the grocery story on my way there, or offer to go to a restaurant I know has vegan options with my friend. This makes it easier to not feel the pressure of having to eat non-vegan food at their house if you get hungry.

After your friends get used to you eating vegan (and understand what you can eat), they may realize they have vegan food in their house. For example, peanut butter, hummus, or fruit. These are things they may offer to you if they know you can eat them!

Will my dining hall at college have vegan options for me?

• Every dining hall will vary from school to school. It is best to contact whoever is in charge of Food Services at your college to ask what vegan food is available for you. Most colleges are very accommodating!

It would also be great to find someone who is vegan at your college, and has experience going to the dining halls. You could find someone like this by contacting your school’s vegetarian or vegan extracurricular club, perhaps.

My parents make dinner for the whole family every night. How do I eat something separate without being disrespectful?

• In my experience, I felt really bad for not eating my mom’s homemade meals. She spent so much time on preparing them, so how could I not eat them? I realized I would begin prioritizing my own health over the home cooked meals, and I explained that to her. I would make my own meals sometimes, and then I would also try to accommodate some of her meals into mine. For example, if she were making pasta with meat sauce, I would kindly ask her to leave out some of the pasta for me so I could eat it with my own sauce. Or, if she were making tacos, I would still use the same tortillas, salsa, lettuce, corn, etc., but buy vegan taco meat to use with mine instead.

I think as long as you tell your parents you are not trying to be rude or disrespectful toward their cooking, they will understand.

I don’t have a lot of money to spend. How can I afford vegan food?

• Vegan food does not have to be expensive! Many people think it is, but if you purchase the right foods, it can be very budget-friendly. My 1^st tip is to decrease the amount of times you eat out at a restaurant, as the cost adds up. The 2nd tip is to buy less processed foods. The more fruit, veggies, legumes, and grains you eat, versus vegan ice cream and junk food, the more money you save. My 3rd tip is to find out what stores have the cheapest prices of what you purchase regularly. I have three major grocery stores near me, and found one in particular has awesome sales on fresh fruit and veggies – I always go there! Lastly, the 4^th tip is to buy in bulk. I get tons of my shelf-stable items (like brown rice, canned beans, quinoa, seeds, etc.) at Costco, where I can get a high amount of the food for a lower price.

I normally pack my lunches since I am out of the house during that time. What do I pack?

• Pack anything you like! A lot of my lunches look like some sort of sandwich (peanut butter and jelly, hummus and veggie, or a veggie burger) with a few sides. These are range of veggies with dip, chopped fruit, crackers, homemade baked goods, applesauce, and more. Choose what is easy to make in the morning and is transportable. It is a great idea to invest in a big lunch box, heavy duty Tupperware containers, and a thermos for hot meals.

How do I explain to my family and friends what I eat now that I am vegan?

• Your family and friends may not know what vegan means. You can tell them you no longer eat any animal products – that’s dairy, meat, eggs, honey, and whatever else you have decided to exclude. You slowly can show them what you now like to eat now. Also, point out what foods/dishes they have seen you typically eating in the past that you will not be eating any longer. This will help them to understand your diet and also help them remember what foods to offer you.

We hope these FAQs were helpful. As you can see, becoming vegan may seem difficult, but you will get through the tough parts. For more information, see https://www.vrg.org/teen/

By Katelynn Budzich, VRG Intern

Plant-based eating has long been seen as a diet craze; however, recently the number of people who are vegans and vegetarians has been continually growing; and along with this surge, the size of the vegan food market has been increasing as well. There are more and more plant-based food products popping up on grocery store shelves each year. Companies selling plant-based offerings go about marketing them to the public in various ways. In this article, I will be sharing what a sample of  vegans, vegetarians, and non-vegetarians think about the ways Beyond Meat, Blue Diamond, Gardein, MorningStar Farms, and Ben & Jerry’s advertise their products and how these companies’ commercials represent veganism. All opinions are taken from a sample of Vegetarian Resource Group interns.

1. Beyond Meat: https://www.beyondmeat.com/go-beyond/what-if-we-all-go-beyond/

What vegans thought:

• “This commercial, targeted towards a non-vegan audience, does a nice job of encouraging the average American to consider eating meatless meats. I like that the commercial embodies the American culture – grilling, diners, cookout, farming – while managing to incorporate a meatless meat into that. Meat is usually a significant aspect of American culture, so it is encouraging that the commercial displays American life without genuine meat.”
• “I really liked this commercial. They were painting a vision of a world that was so positive and enticing, that you just wanted to be part of it. They show all different types of people of all ages, across different environments and situations. They appealed to men barbecuing, which is a masculine activity, as well as men working out which is important to appeal to them since guys think they need to eat meat to be strong. I also liked their tagline “go beyond” since it is catchy and makes me want to contribute to a better world by buying their products.”
• “Music was very inspirational and motivating – same with the voice they used. The people they showed were diverse and of all different occupations, showing that Beyond Meat is for everyone. It seemed very inclusive and tried to make it seem like everyone can eat their product!”
• A vegetarian for ten years who became a vegan within the last year, “…really liked this commercial! The music was motivational and uplifting and the images were all feel-good ones that gave the viewers positive feelings about the product being advertised. I also thought that the actors helped make it more personal since they represented people in our everyday lives, like ‘Grandpa’ or ‘the team.’… The narration was also key in helping to convince the viewer that Beyond Meat are great options!
• A contributor from the UK gave a nice counterargument to the other opinions, thinking the advertisement “felt very slick and professional, and they had clearly thought about how to appeal to non-vegetarians using vegetarian/vegan arguments but framing it without making them defensive (I thought the ‘what if’ framing was good for this, although a little annoyingly upbeat, same with the images and music). I thought it was a bit weird that the shot they used of being ‘friends with’ the cow was the cow just [standing] on the beach, not looking particularly happy, rather than showing the cow being visibly very happy and friends with the humans (this kind of thing). I also personally would have liked the comments about emitting less greenhouse gas and using less land and energy to include some kind of statistics (how much less gases/land/energy?).”

What vegetarians thought:

• “I liked this Ad a lot… they didn’t shove it down your throat on the ideas, which I thought was helpful to people who aren’t vegan/vegetarian”
• “Ad is effective in addressing the potential concerns surrounding Beyond Meat burgers through imagery… The two main concerns of Beyond Meat are the health and cultural impact of meat. Showing people running and working out shows that Beyond Meat burgers are beneficial to health. For cultural impact, showing these Beyond Meat options – burger, hot dog, etc. at the dinner table, at the grill, show the replaceability of meat with Beyond Meat products”
• A contributor who is a lacto-ovo vegetarian (eats eggs and dairy products, but no meat), said, “This is the commercial I liked the most because I find it more inspiring. The music is energizing and positive, and they refer to a lot of different consumers, represented by a different story, age, and skin color. It is especially inspiring the last image with the two little girls looking at the dawn. This ad really gets into me!”

What non-vegetarians thought:

•  “The images shown throughout points towards the fact that no matter what stage of life someone is at, eating plant-based is for the young, the old, athletes, families, and anyone in between. To me, this shows how accessible and easy to prepare the product is… From a marketing perspective… vegetables and grains are shown to be hand-picked and people seem to be happy while eating a Beyond Burger, which further emphasizes how much Beyond Meat can become a staple product in one’s life. Finally, the question, “what if,” is simple and repetitive, making it stand out and stick in the viewer’s head. This choice is strategic as it helps to define what the company stands for and also what they don’t stand for.”

Overall, this commercial was well liked by vegans, vegetarians, and non-vegetarians. Many thought the video was inclusive and painted a vision of a better world that doesn’t consume meat. Although, what is most interesting to note is how more than one vegan thought this commercial was geared more towards non-vegans/vegetarians, as it appeared Beyond Meat was trying to convert non-vegetarians into eating plant-based, instead of marketing directly to people who are already vegans.

2. Blue Diamond: https://www.ispot.tv/ad/IW53/almond-breeze-california-almonds

What vegans thought:

• “The little girl introducing the almond milk sets a wholesome tone for the commercial. I think it’s nice that the commercial emphasizes the company being family-run – if a family uses this product, then it must be reliable. The family and the cute children advertising the products helps to appeal to pathos, convincing me that this product is pure and trustworthy. I also appreciate that the commercial shows the almond milk being poured into a glass, as the silky texture looks appetizing.”
• “The commercial was staged as a family affair, showing that almond milk is enjoyable for everyone. I liked how it was in an orchard surrounded by beautiful blossoming trees.”
• “I have actually been seeing this ad a lot on YouTube and that might be influencing my response, but I personally do not get super excited or motivated by this ad. I feel like it is not very easy to feel connected to the characters used in the ad, although there is an element of pathos from the little children being featured. The aesthetic is very calm, as is the music, which also sounded a bit generic to me.”
• “Music is very happy and uplifting – almost making you think that drinking almond milk is a very fun, joyful thing to do. Family-oriented, so it makes parents want to buy it for themselves and their kids. Also gave options – milk and creamer available.”
• “I didn’t really like this one; the family looked a bit creepy… and the whole thing felt very fake, I think because all the shots were from ground level with perfect lighting in the almond orchard and you couldn’t see beyond the forest, so it had a bit of a Disney-family-living-alone-in-a-magical-forest vibe. Also, not sure why they mentioned California so much – I guess if the ad only aired in CA that would make sense but off-putting to others.” This contributor also noted that from a British perspective, this commercial “would come across as abrasively cheerful/fake/arrogant/saccharine, and without enough jokes compared to the ads one would usually see on British TV.”

What vegetarians thought:

• “Cute and family-oriented. An uplifting ad.”
• “Ad is effective in its appeal to family and family audiences. Overall putting a focal point on families can make the product more appealing because it implicitly shows that a lot of care and personalization goes into each carton. The child adding that it is her job to test them shows that likely no harmful products are used because they give it to their own children.”
• “The little girl and the music are very sweet, but somehow this ad does not really invite me to buy its product. I think that a disadvantage is that they do not show people’s diversity. Besides, it makes me think about the environmental implications of almond milk (worse than other plant milks).”

What non-vegetarians thought:

• “I like the first question this ad asks: “where does your almond milk come from?” As a consumer, I want to know where the product I am buying is produced. However, overall, the ad really does not say much else about the product. It states the almonds are sourced from a family owned farm in California, but it does not show any of the processes and techniques used to make the milk, leaving out what seems to me a crucial detail I would like to know. From a marketing standpoint, it is interesting that this ad does not mention anything about cows or cow milk; pointing out that almond milk is not necessarily a dairy substitute, but an everyday product. Also, the kids are primarily narrating the commercial so connecting the almond milk with a wholesome family immediately associates the almond milk with a good, pure, and nutritious connotation.”

Many of the participants noted the use of a family and the ties that image has to reliability and trustworthiness. However, three people had the opinion that the ad was exclusive and lacked diversity.

3. Gardein: https://www.youtube.com/watch?v=8-s6oDD2Elw&pp=QAA%3D

What vegans thought:

• “This commercial is targeted towards non-vegans. Therefore, the commercial is not as convincing for me to try the product because the concept is not as relatable. Though, I do like that the commercial takes advantage of New Year’s resolutions to advertise because not only is it advertising a line of meatless meats, but it is also encouraging an entirely meatless diet. Both the idea of New Year’s resolutions and the scrolling through Instagram photos of meat are very relatable for the average American. A criticism I have for this commercial is that they should have shown more clips of their meatless meats. The Instagram introduction with meat photos was unnecessarily long, and there should have been a clip of the actual product being cooked or eaten. Showing less real meat and more of their meatless meats would have been more encouraging for vegans and vegetarians to try the product as well.”
• “This commercial was okay, they gave close up of really gross looking pieces of meat, which I think was supposed to deter us from it. Gardein made their food look really appetizing in comparison. I didn’t like the music though, it sounded like a lullaby. Also, at the end of the commercial they said something like ‘trust me you’ll thank yourself for eating this food,’ but didn’t say why, which I think is an important thing to include to give people more of a reason to try it.”
• “I personally am biased with this one too because I love Gardein products, yet I was not super fond of this commercial. The images of meat probably appeal better to a meat eater, as they mostly just made me want to stop looking at the video. Yet, I think the idea was probably relatable for a lot of other people. I did find the music nice, though.”
• “Background music seemed almost Christmas-y and joyful, kind of sucked you into the commercial. Made you realize how much meat you probably ate over that year, and think about change for the next year. Nice use of social media visuals to draw people in as everyone loves Instagram. Good videos of food that looks yummy making people want to buy it.”
• “I didn’t really get this ad at all. First, I didn’t eat any meat at all in 2017 so I guess it wasn’t aimed at me anyway, but the tone of the opening was very weird (“You ate a lot of meat” sounds strangely accusatory…). I also didn’t understand if the shots of meats at the beginning were shots of actual meat or Gardein’s alternative: given that they only seemed to be advertising meatless meatballs and chicken tenders, probably it was real meat. But if that’s the case, it’s very odd as the meat at the start was presented in such a way that it looked markedly tastier and healthier than the Gardein meatballs and chicken tenders. They also didn’t really explain why one would eat their products instead of meat: are they supposed to be healthier? And what does ‘meatless’ mean – are they vegan, or do they contain eggs/dairy instead?”

What vegetarians thought:

• “…No reasons [as] to why you should eat meatless… [commercial] said, ‘you use to eat a lot of meat, try not to now,’ but why?”
• “This ad was an interesting one in terms of the way it approached promoting the product. Showing several meat dishes in a row appears to be effective because they seem repetitive and not really appetizing when put in a row. Followed by this, a transition to the products offered by Gardein appear to be more aesthetically pleasing. As a result, the comparison of large, messy meals vs. aesthetically pleasing meals makes meatless meats an enticing product. I don’t know if this is the most effective way to approach an advertisement, but it was somewhat effective.”
• “I find this ad funny at the beginning because even if I do not eat meat, it reminds me of the [plenty] of food I ate during winter festivities with my family. Regarding the images of the product, I find them tasty and inviting. Even if the ad is short, I do think it can influence me to buy its products.”

What non-vegetarians thought:

• “Referring to meatless foods, specifically the meatballs and chicken tenders in the commercial, without any mention of them being plant-based or having veggies in them, makes the product seem more approachable and easier to switch to if never having gone plant-based before. The ad is definitely geared more towards non-vegans/vegetarians. From a marketing perspective, this ad had great timing airing it around New Years’ when people set resolutions and want to eat healthier and make lifestyle changes. It also paints meat as gluttonous and heavy, especially by choosing a whole turkey and beef roast to show, which are two very large and indulgent dishes. Also, the pictures of the meat seem very gray and unappetizing, almost looking like they were “mistreated.” However, when it turns to Gardein’s food, the meatballs and chicken tenders are bright and very enticing in appearance.”

This commercial received mixed reviews. Generally, many of the opinions stated the images of real meat dishes were unappealing and lacked any information about what the product was. No one found this ad to be highly effective, whether they were vegan, vegetarian, or non-vegetarian

4. MorningStar Farms: https://www.youtube.com/watch?v=OPVZy_ziLhY

What vegans thought:

• “This quick-paced, simple commercial kept me interested. The close-ups of the nugget being broken in half and dipped in ketchup made it look very appetizing. The girl trying the product looked like she not only enjoyed the ‘meat,’ but was also having a fun time. I like that the commercial immediately showed someone eating it – very straight to the point. The editing was super fun and bubbly, making me believe this ‘meat’ would be delightful to try.”
• “I didn’t like this commercial very much. Don’t have much to say here but I didn’t like the music and the whole commercial was very green which is their brand color scheme, but there wasn’t much substance to it or a reason why it was America’s favorite.”
• “This commercial also seems to be targeted to meat eaters since the focus is on how their nuggets taste like chicken. I think the actress’s interactions with the product helped make the ad more exciting too. I think the music was also a fun component. If anything from this ad threw me off, it was when they dropped all the nuggets from the sky because to me it looked like they were wasting food, which gives me a negative connotation to the company (which I assume is not their goal).”
• “Another very happy and cute feel-good video. Emphasizes “made from plants” so people don’t automatically think it’s super processed or junk food. Product looks like real chicken, so people will be familiar with product. Actor looks like she loves eating them.”
• “I thought this was good: had a consistent cheery tone, nice colors, got to the point. If I were to change anything, I’d add another actor so that she’s eating these things with friends/family etc., and maybe change the line the actor gives (obviously everyone saw it coming that they would claim these taste like chicken, given that they are clearly modelled on chicken nuggets).”

What vegetarians thought:

• “Won the hearts of plant-based eaters”
• “This ad was very simple. By listing the two most blunt facts: made from plants and tastes like chicken, the ad really simplifies the message. A plate of meatless chicken nuggets that appear and taste just like its meat counterpart, and a lady that appears to be enjoying the nuggets are complementary images that add to the message in a very simple ad. I think this is the least effective advertisement of the five, I believe the overall general statements are not that convincing.”
• “I do not find this ad so inviting. First of all, I think that it does not really show images from the product that would make you salivate. Secondly, I think it might be too short to be able to influence you. Thirdly, I do not find pleasant the sudden classic music. It does surprise me, but it also irritates me.”

What non-vegetarians thought:

• “I see why MorningStar Farms would state that their product ‘tastes like chicken,’ in order to make plant-based foods seem less imitating by comparing it to something people already consume large quantities of chicken. However, personally, I don’t really like that comparison. Instead, I would like to hear why it is better than eating chicken, what it is made out of and what ingredients make it supposedly taste like chicken. As for marketing, the commercial is simple and to the point. Also, when the Chick’n Nuggets are being dropped from above, the music sounds almost like angels and as if they are falling from the heavens, subconsciously putting in viewers minds how divine this product is.”

To sum up participants opinions on this advertisement, most did not find the product to have been positioned as looking delicious or the slogan, “tastes like chicken,” to be an enticing saying or good marketing approach. The consensus appears to be that this ad was not successful in gaining any of the three groups’ attention.   

4. Ben & Jerry’s: https://www.youtube.com/watch?v=ni9kvH827Xs&pp=QAA%3D

What vegans thought:

• “Immediately the commercial begins by showing a variety of the ice cream flavors, which all look very tasty. The commercial’s premise is that Ben & Jerry’s listened to vegan consumers and finally created an entirely vegan ice cream line, which shows that they care about their consumers. I like that they show the woman who decided on the recipe and show her actually making the ice cream. It’s nice to see what goes into their ice cream – it seems of a high quality and convinces me to want to try it.”
• “I really liked this commercial since it was relatable, modern, and it told a story! That’s what I really liked about it. It showed they’re listening to their customers; they made the ice creams look so good and enticing. I also liked how they gave a behind the scenes look into how they made it and the customer service behind it… [and] the upbeat music and narration. They didn’t just tell a story, but showed it to me as well!”
• “Okay, this ad really made me want to get some Ben & Jerry’s vegan ice cream. I liked the storytelling throughout the video and I also liked how they used a real person to show the process of bringing these non-dairy ice creams to life. I thought the music helped add momentum to the story and ad as well. Additionally, the inclusion of real comments was a nice touch.”
• “Commercial tells you a story, similar to one you would see while on a tour of the Ben and Jerry’s facility! So, the vibe was just simply exciting. The story pulled you in and you wanted to see the result. People in it seemed happy about the product. When they showed the ice-cream, it honestly just looked really delicious and the same as normal ice-cream looks-wise, so people would definitely be interested in purchasing it!”
• “This was a solid ad. I understood what the new products were and their point, appreciated that they openly used the word ‘vegan’ while staying on brand and keeping the upbeat tone, and it was believable that the woman actually was one of their product developers. I think the music was significantly better than most ad music too, and very on brand for them with a bit of a late 60s/early 70s vibe.”

What vegetarians thought:

• “Responding to requests from consumers. Putting in the effort to make the perfect dairy-free pint. Had a flavor specialist to make the ice cream. Everything looked appealing”
• “This ad was effective in two ways. First, it shows that Ben & Jerry’s are receptive of their consumers, and they accept feedback and care for their feedback. Second, it has a very happy, upbeat mood throughout, which emphasizes how good ice cream is. Further, the ad had an expert, and they talked about how they would substitute dairy, which was convincing. Overall, I think the advertisement also took away from the difference between dairy and non-dairy by emphasizing the chocolate, peanut butter, and other auxiliary ingredients that help create flavor. I enjoyed this advertisement.”
• “This is my second-favorite commercial (but I think that the reason behind it might be heavily influenced by the fact that the last weeks I have been trying to eat less dairy and eggs, and I have had crazy cravings for an ice cream without dairy). The ice creams’ images at the beginning are already influencing me to stand up and run to buy them, and the moment in which the woman is mixing the ice cream with the cookies is just so inviting to me.”

What non-vegetarians thought:

• “This is a fun commercial overall. I like how actual tweets from customers were highlighted, showing that Ben & Jerry’s is really listening and taking feedback. The commercial does a good job at clearly stating what the ice cream is made out of and what flavors are available. I think introducing who created the new dairy-free ice cream is a really great marketing tactic as it puts a kind and caring face behind the product. It also emphasizes the large amount of time, effort, and commitment the company put into making a product that is comparable to its beloved regular dairy ice cream. Also, the scene when the Oreos are being folded into the ice cream looks extremely creamy and definitely drool worthy.”

As a whole, this advertisement seems to be a favorite among vegan, vegetarians, and non-vegetarians. The use of real people and real feedback stood out to most of the participants. Also, the commercial told a story and very clearly marketed to both vegans and vegetarians, but also made sure not to leave out attracting the viewers that do consume dairy, as many noted the ice cream looks creamy and mouthwatering. 

These 5 commercials show the disparities between effective versus ineffective advertisements. After reading participants’ opinions, it became apparent that some commercials fail to reach their target audience, while others hit the nail on the head, as can be seen between MorningStar Farms and Ben & Jerry’s. And for instance, certain ads do a good job showing a wide range of consumers, like Beyond Meat, while others do not, like Blue Diamond. The most liked commercial was Ben & Jerry’s, as it had no negative comments from participants. On the other hand, discerning which commercial was liked the least is not as clear, reminding people that overall, advertisements are a matter of one’s own personal perspective.

Thank you to the following individuals for contributing: Audrey Hunt, Clarissa Hauber, Daniella Eisenstadt, Julia Stanitski, Lucia Rivera, Odette Sanchez, Rithvik Swamynathan, and Simon Brown

Katelynn is a VRG intern and completing a college marketing major.

By Julia Stanitski VRG Intern

In this day and age, college food services need to provide food options for people of all dietary restrictions, including a vegan diet. We decided to ask high-schoolers (or recent high school graduates) what vegan foods they want to see at their future colleges. We also asked current college students’ opinions on what their favorite vegan foods at their school are. All of these students we questioned are interns here at the Vegetarian Resource Group. The information below can be very useful to colleges looking to expand their offerings of on- and off-campus vegan options, and also to college activists working on adding vegan offerings.

We asked the younger students, “What vegan foods do you want to see at your future college?”

• “I would like to see some protein options like beans, peas, chickpeas, tofu, tempeh, etc. – I think a lot of places that offer vegan options mainly offer produce, and even though that’s a huge part of a plant-based diet, it would definitely be nice to be able to have a well-rounded plant-based diet on campus. Also, dairy alternatives like soy, oat, or almond milk, because coffee in college is a must!”
  • Aiman, John Hopkins University (has not been on-campus yet)
• I feel like colleges really limit their vegan foods to pasta and salads and such, but there is so much more they could offer, especially as more and more people are going vegan. As a high school senior, I often think about what vegan options will be readily available on campus. I think it would be great for colleges to diversify their vegan options, adding some international options. I’m a huge fan of bowls, any type of bowl – a vegan fried rice bowl with some tofu or a vegan soba noodle bowl would be awesome to see. Recently, I’ve been enjoying wraps as well – so wraps with veggies and tofu could make a great lunch. It would also be nice if colleges extended the options of vegan proteins. As important as tofu is to my diet, I would still love to see some other protein sources – this could be roasted chickpeas, curry lentils, tempeh, etc. In addition to vegan meals, I would love to see colleges offering a vegan dessert – could be vegan brownies, cookies, or even a pastry would be great!
  • Clarissa, High School Senior
• “I would love to see vegan baked goods on college campuses. Things such as vegan muffins, pastries and desserts…”
  • Audrey, University of Alaska Anchorage (has not been on campus yet)
• “Here are some of my general thoughts about what kinds of vegan food I would like to have in college!

– healthy vegan options (so not just potatoes, pasta, rice)

– I love fruit and vegetables in almost any form

– faux meat or meat substitutes would be a nice form of protein to have available. I know some schools may offer veggie burgers or tofu too.

– legumes are my main protein source usually so that would be awesome to have available in college! (Examples are pinto beans, lentils, chickpeas, peas, etc.)

– vegan breakfast foods hopefully include cereals or vegan breads 

– lastly, I know a lot of schools have salad bars available so that would also be a great go-to.

In general, I just hope that schools are accommodating and considerate. 🙂 I know several of the schools I’m applying to have veggie houses or co-operatives where everyone in that dorm works together to cook vegan foods. I love that idea!

• Lucia, High School Senior

Then, we asked the college students, “What are your favorite foods at your college currently? What do you wish your college had regarding vegan food?”

• “My favorite vegan food on campus would be the Impossible Burger. It tastes great, and has a good amount of protein, which is often harder to find in vegan food. In terms of what I wish my college had, I would say more meat alternatives. As a vegetarian, I have not eaten meat my entire life, and often, I am curious as to what it tastes like. With more “Beyond Meat” options available, bringing more of those options to campus would be preferable.”
  • Rithvik, age 20, John Hopkins University
• “My favorite vegan food at Loyola is the sweet potato sushi at Cold Spring Sushi on campus and regarding vegan food I wish there were more vegan options at Iggy’s Market, which is a place on campus that is similar to a convenience store where you can buy all sorts of snacks, frozen foods, ice cream, drinks, and more.”
  • Katelynn, age 20, Loyola University Maryland
• “I think with college dining the overriding concerns should be cost and ease, so I would for the most part not go for fake meat/fake cheese and instead would emphasize things like chickpeas and lentils with vegetables (soups, curries, pasta sauces, stews) and bean chili with baked potatoes… Also, college is a time when many people are most open to trying new ideas, new lifestyles etc., so another reason to not try to ape a traditional American diet but with fake meat dairy, and instead focus on Indian and Thai style curries (without ghee, meat or paneer), vegan Pho, Ethiopian, etc.”
  • Simon, Postdoc at Johns Hopkins University
• “My favorite vegan food at my college is kung pao tofu. I wish they had a bigger grocery store and more affordable prices for basic vegan items like rice and beans.”
  • Gabriella, age 22, University of Minnesota
• “When I bought vegan foods, my preferred options were vegan baguettes made with a combination of vegetables and hummus. What do you wish your college had? Vegan desserts and more options for regular foods in the menu. We have a free-meat Monday (so there is already some promotion of vegetarian diets), but more inviting vegan dishes could be prepared. Just this year the  Vegan Association was funded.”
  • Odette, age 30, Wageningen University (The Netherlands)

As you can see, adding more options of vegan food at universities and college campuses is important to these students. The high-schoolers mentioned the importance of having a lot of protein options available – like beans, tempeh, and tofu. They also mentioned the need for a well-rounded diet, not JUST produce. People who follow vegan diets do not just eat fruits and vegetables 24/7, so vegan snacks, non-dairy milks, vegan desserts, and more of the processed items would be nice to have. Clarissa, a high school senior, mentioned that having more international dishes would be great, like a soba noodle bowl.

     From the college students, we received an array of answers. The protein options were brought up again – meat alternatives can be very helpful for vegans and vegetarians alike. Rithvik, who attends John Hopkins University, mentioned his love of the Impossible Burger on-campus, but still wish more vegan meats were an option! It was also stated that there should be more vegan items at the smaller convenience stores at colleges, which would include small snacks, frozen meals, and ice cream.

     All in all, colleges should make a wide variety of vegan food and meals available to their students. This not only accommodates to the vegan students (and will attract them to certain colleges over others) but will also allow non-vegans to try these healthy choices.

For information on other college food, see:

https://www.vrg.org/teen/#college

https://www.vrg.org/fsupdate/index.htm#College

For info on VRG internships, go to: https://www.vrg.org/student/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.

By Skyler Kilmer, VRG Intern

When I tell people that I eat a vegan diet, one of the very first questions that I get asked is, “Wow, isn’t that expensive?” My answer to this question is, “It depends.” Eating a vegan diet can get quite costly if we’re buying lots of mock meats, vegan “cheeses,” and other processed plant-based foods. But a vegan diet doesn’t have to be expensive. Essential staples that I keep in my pantry are also some of the least costly items at the grocery store. Foods such as beans, lentils, rice, pasta, and canned sauces are in many budget recipes. For numerous Americans who live under the poverty line, the misconception that vegan foods are expensive is a barrier to a lifestyle change.

The Dollar Tree is an option for grocery shopping on a budget because these stores offer a range of products that are nutritious, plant-based, and $1 or less. My biggest tip for shopping at Dollar Tree is to remember that it’s not a grocery store; instead, it’s a store that has a lot of groceries. Because of this, there are a few things to consider:

– Fresh fruits and vegetables are not available at most Dollar Tree stores. This menu will contain frozen or canned fruits and vegetables. Frozen produce is often nutritionally similar to fresh fruits and vegetables (1).

– Products are in smaller packages, so buying multiples of the same foods will probably be necessary.

– Some nutrients may be harder to find in foods at the Dollar Tree. Pay special attention to vitamin D, vitamin B12, zinc, iron, and calcium.

With these considerations, I’ve created a one-week menu that will feed a family of 4 (2 adults and two children who are 8- and 16-years-old). In November 2019 at the Dollar Tree in Greece, NY, this menu cost $116.

One Week Vegan Menu Using Foods from Dollar Tree To see the One Week Vegan Menu Using Foods from Dollar Tree, visit: https://www.vrg.org/nutrition/one-week-vegan-menu-using-foods-from-dollar-tree.pdf

Recipes

Tex-Mex Hash (serves 8)

1 Tablespoon vegetable oil (available at the dollar store, or use whatever oil is already on hand)

Two 32-oz packages frozen shoestring fries

Four 14-oz packages frozen peppers & onions

Two 15-oz cans black beans, drained and rinsed

Two 1-oz packets taco seasoning

10-oz can diced tomatoes with chilies, drained

In a pan, sauté peppers & onions and shoestring fries in oil until the fries are golden brown. Add beans and taco seasoning and stir until taco seasoning is well distributed. Cook until beans are warm. Serve topped with diced tomatoes.

Breakfast Burrito (serves four)

4 tortillas

Leftovers from Tex-Mex Hash (about half the recipe)

Spoon leftover hash into tortillas

Pancakes (serves 4)

by Reed Mangels, PhD, RD

1¾ cups all-purpose flour

1 Tablespoon + 2¼ teaspoons baking powder

3/8 teaspoon salt

1½ Tablespoons sugar

1¾ cups soymilk

5½ Tablespoons oil, divided

Combine flour, baking powder, salt, and sugar in a large bowl. Add 3½ Tablespoons of oil and mix until flour is moistened. Place the remaining 2 Tablespoons of oil in a large skillet and heat on medium-high heat. When the oil is hot, pour batter into circles about 4 inches across. Pancakes are ready to turn when the batter is bubbling almost to the middle. Flip and cook on the other side about 2 more minutes or until golden brown.

Sautéed Garbanzo Bean Wrap (serves 4)

1 Tablespoon vegetable oil

2 cups garbanzo beans

2 cups frozen spinach, thawed

2 teaspoons minced garlic

4 tortillas

In a pan, sauté beans, thawed spinach, and garlic in oil until spinach is warm and beans are slightly crispy. Add sautéed mixture to a tortilla, roll up, and serve.

Peanut Butter & Jelly Roll-Up (serves 1)

2 Tablespoons peanut butter

3 Tablespoons jelly

1 tortilla

Spread peanut butter and jelly onto tortilla. Roll tortilla into a log. Slice into approximately ½-inch slices.

Tuscan-Inspired Gnocchi (serves 4)

Two 17.6-oz packages gnocchi (the brand sold at most Dollar Trees is plant-based, but double check your packaging)

1 Tablespoon vegetable oil

Half 10-oz package frozen spinach

15-oz can garbanzo beans, rinsed and drained

1 Tablespoon minced garlic

1 handful sundried tomatoes

Cook gnocchi according to package instructions. Sauté spinach and beans with garlic in oil. Add tomatoes. Top gnocchi with veggies.

Beans & Rice Soup (serves 8)

1 Tablespoon vegetable oil

1 Tablespoon minced garlic

Two 10-oz packages frozen mixed vegetables

Two 10-oz packages frozen pepper and onions

12 cups vegetable broth

2 cups dried beans, soaked overnight, and drained

2 cups white rice (if brown rice is available, this adds even more nutrients to the dish)

Salt and pepper to taste

In a large pot, sauté garlic, vegetables, peppers, and onions in oil. Add beans and vegetable broth, heat until boiling and reduce heat to simmer for 30 minutes. Add rice and bring back to a boil, reduce heat and simmer for 30 more minutes. Add salt and pepper to taste. Make sure rice and beans are cooked to the desired texture. Serve immediately or freeze for later.

Chili Fries (serves 4)

10-oz package frozen peppers & onions

Vegetable oil for sautéing

Two 15-oz cans kidney beans, rinsed and drained

15-oz can tomato sauce

10-oz can diced tomatoes

3 Tablespoons chili powder

32-oz package frozen French fries

In a large pot, sauté peppers and onions in oil until peppers are soft and onions are translucent. Add kidney beans, tomato sauce, diced tomato, and chili powder. Simmer until warm and well flavored. Bake fries according to package instructions. Top fries with chili.

Broccoli Stir-Fry with Garbanzo Beans (serves 4)

1 Tablespoon vegetable oil

Two 10-oz packages broccoli stir-fry mix

Two 15-oz cans of garbanzo beans, rinsed and drained

In a frying pan, sauté stir-fry mix until veggies are soft. Add garbanzo beans and heat until warm. Season as desired, I think soy sauce will taste good if you have it, but salt and pepper to taste are also delicious. 

Lentil Sloppy Rice (serves 8)

2 cups dry lentils, sorted and rinsed

2 cups white rice, uncooked 

Water for cooking lentils and rice

Two 15-oz cans sloppy joe sauce

Cook lentils according to package instructions. Cook rice according to package instructions. Stir sloppy joe sauce into lentils, and simmer. Place lentils on top of rice and serve.

Lentil Bolognese (serves 8)

1 Tablespoon vegetable oil

10-oz package frozen peppers and onions

1 Tablespoon minced garlic

½ cup canned mushrooms

10-oz can diced tomatoes

1 cup vegetable broth

1 lb. lentils, cooked using package instructions

1 teaspoon paprika

1 teaspoon dried basil

1 teaspoon dried oregano

1-lb. box pasta

In a large pot, sauté peppers, onions, and garlic for 4-5 minutes in oil. Add mushrooms, diced tomatoes, and vegetable broth, bring to a boil and reduce heat to simmer. Stir in lentils and spices. Simmer until all flavors combine. Cook pasta according to package instructions. Top pasta with Bolognese sauce.

Reference 

1. Brown MJ. Fresh vs frozen fruit and vegetables — Which are healthier? Published 2017. https://www.healthline.com/nutrition/fresh-vs-frozen-fruit-and-vegetables

For more information:

https://www.vrg.org/journal/vj2006issue2/2006_issue2_mealplans.php

https://www.vrg.org/journal/vj2003issue1/2003_issue1_quick.php

https://www.vrg.org/journal/vj2009issue1/2009_issue1_rising_prices.php

By Eric C. Sharer, MPH, RD, CDN

VRG recently received this question:
I’m an oncology dietitian and have a patient who is trying to follow a vegan diet, but also has short bowel syndrome due to several intestinal resections. Do you have any information about how someone could follow a vegan short bowel syndrome diet?

Here are some suggestions.

Where I used to work, we had a fair number of significant bowel resections and short bowel syndrome. We often recommended that they follow as close to a plant-based diet as possible. However, a whole-foods plant based diet can be tricky with bowel resections. Everyone was different, but often they were able to build up pretty good tolerance to whole plant foods. 

Fiber

• This can be one of the trickiest components of a vegan diet for patients with bowel resections. I have found that generally soluble fiber is more tolerated than insoluble fiber due to the function of the insoluble putting a lot of pressure on the digestive tract. I would recommend small amounts of fiber spread out through the day in small and frequent meals instead of just a few large meals per day. Soups can be a great place to start. Getting the vegetables well cooked and even blending the soups can help. For extreme cases of  bowel resections, the blended soup can also be strained through a cheesecloth to remove most of the fiber.
• The patient may need to focus on more of the processed grains/grain products (white rice, white bread, white rice pasta, etc.) for now until they can determine how they handle whole grains. I have found that many patients tolerate starchy vegetables, especially  potatoes and sweet potatoes/yams better than grains.
• In terms of legumes/pulses, often people tolerate the smaller legumes/pulses better than larger legumes. They can try split red lentils cooked and puréed into a soup or tomato sauce or well cooked black beans. They can try techniques to reduce the gas from the beans such as cooking the beans in kombu, rinsing the beans before and after soaking, and buying canned beans that contain kombu such as the Eden brand. Beans can be tricky for some, so usually recommend that people start with a very small amount at a time such as 1 Tbsp. Depending on symptoms they can gradually increase the volume over time.

Protein

• See above for discussion on beans. Often patients have to rely on low fiber plant-based protein options such as protein powder used in smoothies, cooking with protein powders such as pea protein (which often has 0g of fiber per serving).
• Tofu is often well tolerated
• A low fiber moderate to low fat veggie burger or meat alternative can also be a great option.

Fat

• Too much fat at one time can also exacerbate their symptoms, so they want to have small amounts of fat throughout the day instead of concentrated high fat meals..
• Some patients do not tolerate plant fats very well so I would recommend they try 100% coconut based MCT oil. It can be added to smoothies, sauces, soups, starch side, etc. The MCT generally require very little digestion/lipase so it often is a great option to help get nourishment in.

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.