By Jeanne Yacoubou, MS

The VRG received an email inquiry asking us to look into 7-Eleven pizza ingredients. The reader had been trying to get answers from the chain with no luck. For example, is the crust or red sauce vegan?

(EDITORS NOTE: See bottom of this article for vegan pizza ideas. There are so many frozen vegan pizzas now and restaurants offering vegan pizza, this is your best bet. We’ve come a long way since our staff would order pizza without cheese. But we would still recommend that method as a good way to go sometimes if you don’t want the fat in vegan or non-vegan cheese, and want to load up with vegetables on the crust.)

In January 2020, The VRG sent a contact request form through the 7-Eleven website asking for a complete ingredient statement for the cheese pizza.

We specifically wanted to know:

1. Is the cheese made with animal rennet?
2. Are there animal fats (such as lard) in the crust or sauce?
3. Is the dough made with animal- or human hair-derived L-cysteine?

We also called the 7-Eleven consumer line. They wrote down our questions, and told us they would send them to the corporate office. It would take 3-5 business days to get a response.

A few days later we received an email from a 7-Eleven business consultant for the Maryland region. That email contained the ingredient list for the cheese pizza:

“CHEESE PIZZA 2019
INGREDIENTS: CHEESE (LOW MOISTURE MOZZARELLA CHEESE (CULTURED PASTEURIZED MILK, SALT, ENZYMES), CHEDDAR CHEESE (CULTURED PASTEURIZED MILK, SALT, ENZYMES, ANNATTO (COLOR)), PARMESAN CHEESE (CULTURED PASTEURIZED PART SKIM MILK, SALT, ENZYMES), WHEAT FLOUR, WATER, TOMATO PASTE, NONFAT MILK, YEAST, CONTAINS 2% OR LESS OF: VEGETABLE OIL (SOYBEAN AND/OR CANOLA OIL), SUGAR, PALM OIL, SALT, FERMENTED RYE FLOUR, MALTODEXTRIN, WHEAT GLUTEN, MALTED BARLEY FLOUR, FLAVOR (WATER, CONCENTRATED SPONGE EXTRACT), DRIED GARLIC, SPICE, DATEM, DEXTROSE, GUAR GUM, XANTHAN GUM, SOY LECITHIN, ASCORBIC ACID (DOUGH CONDITIONER), NIACIN, POTASSIUM SORBATE (PRESERVATIVE), REDUCED IRON, CITRIC ACID, NATURAL FLAVOR, WHEAT STARCH, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID, FERROUS SULFATE, ENZYMES CONTAINS MILK, SOY AND WHEAT,WHOLE”

VRG NOTE: “Concentrated sponge extract” is a vegetable- and microbial-sourced ingredient made of water, wheat flour, and microbes.

From this ingredient statement, we concluded that there were no animal fats such as lard (except from dairy) in the sauce or dough. L-cysteine was NOT used as a dough conditioner.

Because the source of the cheese enzymes was not specified, we asked for more information. Kelly soon relayed:

“Took a little while but here is the manufacture’s response: ‘The enzymes in the cheeses come from microbial sources.’”

At this time, our inquirer reported some other information. She related: “I managed to get a pizza [box] from the cashier the other night and read the contact info!”

So she wrote directly to the company on the box. She asked the company:

“Menu Solutions was listed on the back of this product as the customer contact website. I am a consumer who has been trying to find out 1) if the cheese on these pizzas has animal rennet; and 2) if the sauce and crust have vegan or vegetarian ingredients (no animal products or ONLY dairy/egg).  Thank you.”

She then shared with us the response she had received. It was from Scot at Schwan’s in Minnesota, the apparent parent company of Menu Solutions, located in Colorado. (The Menu Solutions website redirected to Schwan’s.)

 “The cheese enzyme is microbial-sourced. There is no egg; however, there is milk in the product. In addition, the product is not certified vegan.”

Happy to have received a response, the inquirer then asked: “In the cheese pizza, is there any pork or seafood by-products (or any animal by-products other than the dairy)?”

Scot replied: “There is no pork nor seafood in the product. There are no animal [ingredients] other than dairy.”

When I asked the inquirer what she observed when 7-Eleven staff warmed the pizza, she detailed:

“At 7-11 stores, you can see them get the pre-made pizza out…They put it on a sheet of paper and put it into their high-speed oven. That’s here in Denver…”

She mentioned that there is a “high-end” 7-Eleven in her city that makes its own crust. She stated: “The one that makes its own is one of 7-Eleven’s new concept stores. They have an actual full kitchen. They even sell ‘tap’ kombucha.”

Interested readers can find out more about 7-Eleven’s concept stores in this article.

Wanting to know more about the concept stores’ ingredients, The Vegetarian Resource Group posed this question to Kelly at 7-Eleven: “One of our members told us that a 7-Eleven in her city (Denver) makes its own pizza. How common is this?

“She also said that another store uses the food service branch of Menu Solutions whose website redirected to Schwan’s based in Minnesota. If true, does Schwan’s supply the entire USA? So, the information you’ve provided about ingredients is true for ALL 7-Eleven stores (that don’t make their own pizza) in the USA?

Also, what is the protocol for warming/cooking the pizza? Could it be prepared close to animal foods or on the same surface as animal foods (including eggs)?”

Kelly responded to The VRG:

“1. All pizza is from the same distributor, so yes, [ingredients] would be the same.
2. We cook the pizza in the same oven as the chicken, beef patties.”

Wanting more detail on the kitchen protocol, we asked: “Do you sanitize the oven between uses? Do you use a baking sheet of some type?”

Kelly replied: “The oven is cleaned and sanitized once a day. We use paper and cooking sheets to cook the product.”

The VRG then asked “Are the paper and cooking sheets changed for each product?”

Kelly responded: “They are supposed to change each time.”

VRG Recommendations

When in doubt about ingredients and you find the staff to be unable to answer your questions, request to see the food packaging. Look for an ingredients label and supplier information. Follow up directly with the supplier if store staff cannot help you.

To avoid cross contamination with animal foods when dining out, ask for a clean baking sheet for your meal and request that it be prepared separately.

TO FIND SOME VEGAN PIZZAS
See: https://www.vrg.org/journal/vj2018issue1/2018_issue1_vegan_pizzas.php

TO MAKE YOU OWN VEGAN PIZZA
See: https://www.vrg.org/journal/vj2018issue2/2018_issue2_pizza_creations.php

YOU CAN FIND VEGAN PIZZAS AT MANY AMERICAN AND CANADIAN VEGGIE RESTAURANTS
See: https://www.vrg.org/restaurant/index.php

We appreciate the responses from 7-11. Not all businesses are as quick to answer. 

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.

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

The Vegetarian Resource Group has a graphic called Burrito on My Plate, which shows viewers the water footprint of a vegan versus a meat-based burrito. It takes 225 gallons of water to make a vegan burrito without tofu and 253 gallons of water to make a vegan burrito with tofu. In comparison, it takes 541 gallons of water to make a beef burrito.

The Burrito on My Plate Graphic can be seen here: https://www.vrg.org/environment/BurritoOnMyPlate.pdf

The article detailing how we came up with the numbers of gallons of water needed to produce each type of burrito can be found here: https://www.vrg.org/journal/vj2017issue2/2017_issue2_burrito_plate.php

We recently visited Urban Vegan Kitchen located at 41 Carmine St., New York, NY 10014. It was a Saturday night and they were very crowded. In fact, it’s a good idea to make reservations!

The restaurant seems to attract a diverse young crowd and the staff is friendly and very accommodating. While there, we sampled their Tofu Scramble Plate which consisted of marinated kale, a homemade sausage, home fries, a multi-grain English muffin along with the tofu scramble. (Yes, they serve breakfast items in the evening.) We also enjoyed an incredible slice of chocolate cake along with a mocktail.

Urban Vegan Kitchen also sells vegan t-shirts that say “I once was blind — Now I’m vegan.”

The Vegetarian Resource Group has one needs based paid internship ($4,200 stipend) in Baltimore this coming summer for eight weeks.

To apply send a resume, writing sample, and cover letter addressing your need, vegetarian knowledge, past activism, short term and long term goals, and what you hope to learn from the internship.

Send to Attn. Internship; vrg@vrg. Indicate if applying for the needs based internship. For more information, see: http://www.vrg.org/student/index.php  and https://www.vrg.org/student/eleanor_wolff_scholarship.php

Are you looking for a one-page handout that simply explains vegan diets? Vegan Diets in a Nutshell from The Vegetarian Resource Group is a great educational tool for people thinking about going vegan.

See: https://www.vrg.org/nutshell/VeganDietsinaNutshellPoster.pdf

Previously we ran two Vegetarian Journal articles featuring winter salads. We thought you would enjoy these recipes. You won’t run out of ideas!

Warm Winter Salads Fit to be Meals by Debra Daniels-Zeller features these recipes:

Shiitake Mushroom, Quinoa and Greens with Toasted Cashews

Greens with New Potatoes and Kidney Beans

Spinach and Bean Salad with Mustard Croutons

Lime-Infused Black Bean, Corn, and Tomato Salad

3-Bean Salad with Sweet Onions and Arugula

Soba Noodles with Marinated Tofu and Baby Kale

Marinated Tofu

Grilled Vegetable Salad with Lemon-Cashew Dressing

Lemon-Cashew Dressing

See the entire article here: https://www.vrg.org/journal/vj2015issue3/2015_issue3_salads_meals.php

Debra Daniels-Zeller wrote another article titled Warm Winter Salads. These are the recipes:

SPICY BLACK BEAN, CORN, AND COUSCOUS SALAD

BUCKWHEAT AND RICE SALAD WITH BALSAMIC VINAIGRETTE

HOT ITALIAN BEAN AND PASTA SALAD WITH BROCCOLI

CURRIED LENTIL SALAD

SESAME NOODLES WITH WILTED GREENS

WHOLE GRAIN AND CABBAGE SALAD WITH LEMON-PEANUT DRESSING

SMOKY POTATO-SQUASH SALAD

Read this article: https://www.vrg.org/journal/vj2000nov/2000_nov_winter_salads.php

If you’re in the mood for creative vegan Chinese food when in New York City, be sure to try out Go Zen. They are located at 144 West 4th Street, New York, NY 10012 near Washington Square Park and New York University.

On a recent visit, we ordered their hot and sour soup and wonton soup. Both were delicious! We also enjoyed two noodle-based dishes: Singapore Mai Fun (vermicelli rice noodles with mixed seasonal vegetables and soy protein) and Bar-B-Q Seitan with Yakisoba Noodle (yakisoba wheat noodles with mixed seasonal vegetables and seitan).

For more information on this restaurant see: http://www.gozenfamily.com/

Also visit The Vegetarian Resource Group online guide to veggie restaurants in the USA and Canada: https://www.vrg.org/restaurant/index.php

Chef Nancy Berkoff previously shared several creative recipes for Neatballs in Vegetarian Journal. Enjoy:

Oktoberfest Roulades (Sauerkraut and Tofu Balls in Mustard Sauce)

Mushroom and Hazelnut Snacking Balls

Walnut Lemon Balls

Veggie Balls

Whole Wheat Neatballs

Tofu Balls

Good and gooey Peanut Butter Balls

You can read the article here: https://www.vrg.org/journal/vj2001mar/2001_mar_neatballs.php

Subscribe to Vegetarian Journal in the USA only by visiting https://www.vrg.org/member/2013sv.php

You can also subscribe to the Kindle version of Vegetarian Journal in the USA and United Kingdom.

In the USA, visit: https://www.amazon.com/dp/B07LBY2Y7K/ref=sr_1_1?ie=UTF8&qid=1544727482&sr=8-1&keywords=B07LBY2Y7K In the United Kingdom, visit: https://www.amazon.co.uk/dp/B07LBY2Y7K/ref=sr_1_1?s=digital-text&ie=UTF8&qid=1544731957&sr=8-1&keywords=B07LBY2Y7K

If you’re searching for vegan safety work boots or shoes, here are some American and European companies that sell them:

• Eco Vegan Shoes: Netherlands company; Safety shoes and low boots. https://www.eco-vegan-shoes.com/vegan-safety-shoes
• Ethical Wares: United Kingdom company; Safety boot with a steel toe and vegan chainsaw boot. www.ethicalwares.com
• Veganline: United Kingdom company; Offers safety boot with a steel toe and safety shoes. veganline.com
• Vegetarian Shoes: United Kingdom company; Safety boots with steel toe caps. www.vegetarian-shoes.co.uk
• The Vegetarian Site: American company; Safety steel toe boots. https://www.thevegetariansite.com/
• Wills Vegan Shoes Ltd.: United Kingdom company; Waterproof Dock boots with steel toe caps. www.wills-vegan-shoes.com

By Reed Mangels, PhD, RD

Most Sunday mornings you’ll find me shopping for groceries for the coming week. One of my favorite parts of the store is the bulk foods aisle. Actually, the store where I usually shop has several aisles with bins of dried beans, nuts, spices, teas, grains, and more, giving me lots of opportunities for joy.

One of the best parts of shopping in the bulk foods section is the opportunity to get as much or as little as I need. That means no packages of quinoa flakes where I only needed a couple of spoonfuls but had to buy the 2-pound package. And, if I want to try a new spice or other product, I can get a small amount to test without ending up with a large package of something that I didn’t care for.

Of course, bulk foods shopping isn’t for everyone. If you are preparing food for someone with a food allergy, the bulk food aisle is filled with opportunities for cross-contamination and is probably a section that you should avoid.

Bulk food shopping allows me to cut down on packaging. I try to bring empty jars and clean bags to the store and to reuse them a number of times. Note that some stores don’t let you bring your own containers so check before your visit. When I get to the store, I ask the cashier to weigh my jars so that I don’t have to pay for the weight of the jar. It makes it simpler if I either bring a permanent marker or have masking tape on the jar to write the jar’s weight on. If jars or plastic bags have a bar code on them, either remove the code or cover it with masking tape or marker. Cashiers have told me that their scanners will pick up bar codes and that it’s easier for them if customers remove them or cover them up before getting to the register. Tape or a marker also allows me to write the PLU code on the package and to indicate what the product is that I’m buying. It’s amazing how alike two spices can look and how challenging it can be to tell which is which when you get them home if you forget to label them.

Bulk food etiquette is focused on food safety. Use a separate scoop for each product. The store provides scoops and should have a place for used scoops. Don’t use your hands to reach into bins. If you can’t retrieve a product with a scoop, use disposable gloves or a clean plastic bag over your hands to pick up product. If you inadvertently get too much, let an employee know. Once you’ve put food in your jar or bag, don’t put it back in the bin. For the cashiers’ sake, write clearly. If you spill something, let an employee know so they can clean it up.

Bulk food aisles can be found in many co-ops and natural foods stores as well as in traditional groceries. I hope that you’ll enjoy exploring these aisles as much as I do.