Veggie Grill is a vegan restaurant chain with over 30 locations in CA, IL, MA, NY, OR, WA. They have plans to open even more restaurants. We had the opportunity to dine at their new New York City location and were impressed with the service. While we were there, customers varied in age from about 20 to 75 and came from various backgrounds.

Their menu features salads, bowls, burgers, sandwiches, tacos, and sides. We ordered the Santa Fe Crispy Chickin’ sandwich, which comes with a choice of crispy fries, roasted broccoli (our selection), or a cup of soup. We noticed that several customers ordered beautifully presented bowls that in some cases were being shared by two people.

The day we were there, the manager walked around the restaurant greeting customers and other staff were also very attentive. This restaurant chain would be a terrific place to bring a non-veggie friend or perhaps a family member thinking of going vegan.

Veggie Grill does catering: https://www.veggiegrill.com/catering.html

They also offer fundraising opportunities for schools and other non-profit organizations. They donate a whole 33% of event sales to eligible organizations: https://www.veggiegrill.com/fundraisers.html

For more information on Veggie Grill, see: https://www.veggiegrill.com/

By Reed Mangels, PhD, RD

More than 30 million children in the United States participate in the National School Lunch Program yearly (1 https://fns-prod.azureedge.net/sites/default/files/resource-files/NSLPFactSheet.pdf) and more than 14 million children participate in the School Breakfast Program (2). These programs are federally funded, operate in public and nonprofit private schools, and have a stated goal of providing nutritionally balanced, low-cost or no-cost breakfasts and lunches to children each school day (1,2). Meal patterns for these programs are established by the USDA.

Children get more than half of their daily calories from school meals so it’s important that these meals provide nutritious food, the kind of food kids need to grow and be healthy. That means whole grains, beans, vegetables, and fruit.

Changes to school meal requirements that were implemented in school year 2012-2013 resulted in significant improvements in the nutritional quality of school meals (3). Specifically, more whole grains, greens, and beans were served to children at lunch and more whole grains and fruit were served at breakfast (3).

A recent proposed rule change (4) would eliminate many of the changes that were made in 2012-2013. The proposed changes would reduce the amount of vegetables and fruit required to be served at breakfast and lunch. Fewer red and orange vegetables (sources of vitamin A) would be required to be served at lunch. The proposed change would allow pasta made with vegetable flour to be counted as a serving of vegetables. I’m sorry, but in my mind, there is a difference between pasta and a salad. Children need to become familiar with vegetables that are presented as vegetables.

If breakfast is served outside of the cafeteria, which many school districts do, the amount of fruit included would be cut from one cup to a half cup. Since the number of calories that must be served at breakfast is unchanged, a half cup of fruit could be replaced with cheaper food like sweet pastries. The proposed changes would allow schools to offer potatoes as a vegetable every day. Potatoes could take the place of fruit at breakfast. Potatoes are a fine food, but they don’t supply the generous amounts of vitamin C, vitamin A, calcium, and iron that other vegetables or that fruits do.

A rationale given for the changes is that children don’t like the changes that were made in 2012-2013 and that they’ve resulted in more waste. A study conducted by USDA, refutes this argument and shows that after the 2012-2013 changes, there was either less plate waste or about the same plate waste as before (3).

Some readers may think this is not their issue. Since most school meals have limited options for vegans and vegetarians, their children may bring their own breakfasts and lunches. We still have a long way to go before school meals are vegan. Realistically, however, for many children, these meals are an opportunity to have access to healthy food. These proposed changes cut required healthy plant foods from school meals and are harmful to children’s nutrition.

Comments on the proposed changes can be submitted at https://www.federalregister.gov/documents/2020/01/23/2020-00926/simplifying-meal-service-and-monitoring-requirements-in-the-national-school-lunch-and-school#open-comment and must be submitted by March 23, 2020.

References

1.       USDA. The National School Lunch Program. 2017. https://fns-prod.azureedge.net/sites/default/files/resource-files/NSLPFactSheet.pdf

2.       USDA. The School Breakfast Program. 2017.  https://fns-prod.azureedge.net/sites/default/files/resource-files/SBPfactsheet.pdf

3.       USDA. School Nutrition and Meal Cost Study. 2019. https://fns-prod.azureedge.net/sites/default/files/resource-files/SNMCS_Summary-Findings.pdf

4.       USDA Food and Nutrition Service. Simplifying Meal Service and Monitoring Requirements in the National School Lunch and School Breakfast Programs. Federal Register. 85 FR 4094. January 23, 2020. https://www.federalregister.gov/documents/2020/01/23/2020-00926/simplifying-meal-service-and-monitoring-requirements-in-the-national-school-lunch-and-school

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:

Birch Café

5557 Wilson Mills Rd., Highland Heights, OH 44143

Located on the east side of Cleveland, this café has stunned both plant-based and non-plant-based eaters with their comfortable environment, kind staff, and their delectable food. Their menu consists of avocado toast variations, sandwiches, and delightful desserts like donuts and cheesecake and it all comes at a low price. Head on over for one of their special events or just to get some work done in their cozy seating with a strong coffee and free Wi-Fi.

Grindcore X Crust

4134 Chester Ave., Philadelphia, PA 19104

Enjoy pastries, cakes, and other vegan baked goods.

Houston Sauce Pit

Houston, TX

Houston Sauce Pit is changing up the BBQ game in Texas by making the state’s favorite food from 100% plant-based ingredients. This food truck is brought to you by Houston Sauce Co., so you know that the food is going to be so flavorful and delicious. Their menu includes typical BBQ options like “wings,” smoked links, loaded brisket mac, and baked beans. The food truck moves around, and their food is so popular that it’s known to sell out within a few hours, so stay tuned to their Instagram page for updates.

Ichiza Kitchen

1628 SW Jefferson St.,  Portland, OR 97201

Ichiza is a tiny Pan-Asian vegan restaurant and tea house inspired by Japan’s vegetarian Buddhist communities. Ichiza means one sitting or the principle of stopping to contemplate one’s path. At Ichiza, it is their goal to serve your entire order in one sitting, allowing you to fully experience the pairing of their food and fine teas. Knowledgeable wait staff guide patrons through the lengthy menu of teas, like Taiwanese “Blue People” or the 2017 Harvest Dan Cong “Duck Shit” tea. They also serve local and exotic sakes like Junmai, Honjozo and Daiginjo and their delicious sounding food items are just as exotic, unique and usual.

Korny Vibes

403 Westheimer Rd., Houston, TX 77006

Korny VIbes serves up all the vegan comfort food dishes that were featured in the food truck, but now in a brick and mortar location. Hungry and adventurous diners can treat themselves to large portions of Fried Chickn Steak, Enchiladas, or Loaded Nachos. Check out their sweets and dessert options they have in stock, or any specials. Limited outdoor seating available. Note that at the time of writing, the restaurant is BYOB, but call ahead for more information.

Plant Junkie

Urbanspace Food Hall, 152 West 52nd St., New York, NY 10019

Breakfast items include a tofu breakfast sandwich and a breakfast bowl or wrap. Also enjoy dishes such as a pulled Jackfruit sandwich, avocado toast, Greek salad, various bowls, mac & cheese, Bangkok curry, and more. They also offer some baked goods.

Sam and Gertie’s

1309 W. Wilson Ave., Chicago, IL 60640

Opened in honor of, and named after, two grandparents, Sam and Gertie’s. They offer a wide variety of bagels, sandwiches, latkes, potato knishes, soups, salads, and sweets. Vegan brisket and smoked salmon are just a couple of the veganized products that can be found at this deli as well. One can also stop by to try some vegan Jell-o!

By Emilio Gironda

Since 1981 Our Daily Bread has grown to be Maryland’s largest hot meal program serving more than a quarter of a million meals to those experiencing hunger or food related insecurity issues in Baltimore City. Seven days a week Our Daily Bread serves a nutritious lunch for those in need and on weekdays only breakfast to seniors and individuals with disabilities.

If you are looking for a way to get involved in your community or to make a tangible difference in someone’s life, then you should consider donating a vegan casserole to Our Daily Bread or to a local hot meal program near you. They are always looking for individuals, groups or families to join in. 

Use the links below for more information and sample recipes. The recipes are healthy, low-cost, and very easy to make. It can be a great family activity to cook together and it will make a huge difference in other’s lives. And remember, if you are not in the Baltimore area, consider donating a vegan casserole to hot meal program near you.

See more about the vegan casseroles on our blog: http://www.vrg.org/blog/2016/03/10/vegan-casseroles-for-our-daily-bread/

Also see Our Daily Bread’s page at:

https://www.catholiccharities-md.org/services/our-daily-bread-hot-meal-program/

http://www.catholiccharities-md.org/wp-content/uploads/2017/08/casserolerecipes.pdf

“Better than Butter Alternatives” from an old issue of Vegetarian Journal offers a wide variety of recipes including Garbanzo “Butter,” Sweet Onion “Butter,” Millet “Butter” Spread, Buttery Flax Seed Condiment, Sweet Miso and Squash “Butter,” Nutty Sweet Potato “Butter,” Cauliflower “Butter,” and Soy Bean “Butter.” See: https://www.vrg.org/journal/vj93mar/1993_mar_better_butter.php

Chef Nancy Berkoff wrote a Vegetarian Journal article on Fast Sandwich Spreads. Nancy says, “The sandwich fillings in this article do not need to just nestle in between two slices of bread or roll around in a tortilla. Think about packing a container of any of the fillings and dipping or dunking breadsticks; pretzels; wedges of apples or pears; carrot, celery, or jicama sticks; or baked chips into them. If you would like to use any of the fillings as dips, they can be thinned with a small amount of vegan mayonnaise or vegan sour cream.” See: https://www.vrg.org/journal/vj2008issue3/2008_issue3_vegan_tips.php

The newest edition of Vegetarian Journal is now available on Kindle. 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

Denny’s states they are serving the Beyond Burger™ patty, a 100% plant-based burger, with lettuce, tomato, red onions, pickles, American cheese† and All-American sauce† on a multigrain bun. Served with wavy-cut fries. They indicate that the cheese and sauce are not plant-based. Under their allergy section, they write: We season our grills with bacon and vegetable oil from our fryers, including but not limited to: soybean, canola and cottonseed oils.

See: https://www.dennys.com/food/featured/beyond-burger/

For information on other restaurant chain offerings, see: https://www.vrg.org/fastfoodinfo.php

For information on vegan and vegetarian restaurants in the USA and Canada, see: https://www.vrg.org/restaurant/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.

We have updated our entry on xanthan gum in The Vegetarian Resource Group’s food ingredient list.

xanthan gum

Also known as: corn sugar gum
Commercial source: microbial grown on a vegetable (corn, soy or wheat) growth medium
Used in: dairy products, salad dressings, sauces, baked goods, pie fillings, beverages
Definition: A widely used and versatile ingredient which may be used as a thickener, to promote a product (like a dressing) “clinging” to food, or to enhance mouthfeel.
Classification: Typically Vegan*

Entry updated: December 2019

*Several major manufacturers told us that egg whites or enzymes are not used. However, one food company said they use xanthan gum processed with egg-derived enzymes in some of its products. 

For information on other food ingredients, see https://www.vrg.org/ingredients/index.php

According to Fast Company, KFC is testing plant-based chicken in nearly 100 stores in Charlotte, North Carolina; Nashville; and surrounding areas from February 3 to February 23. See: https://www.fastcompany.com/90455889/kfcs-beyond-meat-chicken-is-a-damn-miracle?utm_campaign=eem524%3A524%3As00%3A20200129_fc&utm_medium=Compass&utm_source=newsletter

Please note that KFC states: “Beyond Fried Chicken nuggets and wings are 100% plant-based, but they are prepared in the same fryers as our Kentucky Fried Chicken…” Perhaps down-the-line if KFC permanently adds this option to their menu, vegans can encourage them to use a separate fryer.

By Skyler Kilmer

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

I’d like to be vegan but I’ve heard it’s expensive. Is this true?

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

https://www.nytimes.com/2019/11/15/opinion/sunday/tulsa-dollar-stores.html

Due to the generosity of an anonymous donor, The Vegetarian Resource Group each year will award $20,000 in college scholarship money to graduating U.S. high school students who have promoted veganism/vegetarianism in their schools and/or communities. Vegetarians do not eat meat, fish, or fowl. Vegans are vegetarians who do not use other animal products such as dairy or eggs.

One award of $10,000 and two awards of $5,000 will be given. Entries may only be sent by students graduating from high school in spring 2019. Deadline is February 20, 2020. We will accept applications postmarked on or before February 20, 2020. Early submission is encouraged!

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

For details on the contest, see: http://www.vrg.org/student/scholar.htm