In a previous Vegetarian Journal article called “Vegan Roots,” by Debra Daniels-Zeller, you will find delicious vegan recipes including: Rosemary Roasted Roots, Orange Marinated Beets, Carrot-Rutabaga Coleslaw, Tomatoes and Lentils with Carrots, Turnips, and Kale, Mashed Celeriac-Potatoes with Roasted Garlic, Jerusalem Artichokes with Caramelized Onions, Curried Parsnip Soup, and Sweet Potato Dip.

Read the entire article here: https://www.vrg.org/journal/vj2008issue4/2008_issue4_vegan_roots.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.

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Through December 31, 2019, you can give a gift membership to The Vegetarian Resource Group (includes a 1-year subscription to Vegetarian Journal) for $15 each (40% discount). This offer is valid in the USA only!

This is a terrific way to share the vegan message, as well as support VRG. Gift subscriptions can be done online by simply typing in your message and the address(s) of the gift recipient(s) in the comments field. Go to: https://www.givedirect.org/donate/?cid=1565

By Jeanne Yacoubou, MS

Serving mostly burgers and fries, Johnny Rockets is a fast casual chain located in the majority of U.S. states as well as many other countries. See here for all locations.

The VRG noticed that a picture of a Gardein Black Bean Burger is on the website menu. So we contacted Johnny Rockets to find out about the veggie burger option, including the bun it was served on as well as cooking prep protocol.

We tried contacting their PR firm and sent our questions to the website contact page.

We received a response from Chris Heaton, Franchise Operations Director at Johnny Rockets. He was very willing to assist and quite prompt with his replies. This is what we discovered when we asked about their vegan menu options.

“…[W]e cook all of our products on the same flat top grill and fryolators. So beef, chicken, or turkey protein could be still present. We do not have separate equipment to cook our vegetarian options due to our current kitchen and equipment layout. If you would like me to look further into your questions with knowing that, please do let me know.”

We then asked if it were possible to get a vegan burger microwaved or request a sanitized grill surface and clean kitchen tools.

Chris replied: “Unfortunately our restaurants are not equipped with microwaves.

To ensure no previous protein is present we would need to use cleaner and during operational hours, that would potentially stop all production in the kitchen with the majority of our kitchens only having one flat top grill.

I do apologize that I didn’t have better news, but I certainly want to be sure you are safe with your food. If there is a specific location you are inquiring to visit, I certainly can connect you with the general manager to see if they have a recommendation for you.”

At this point, The VRG replied by presenting a hypothetical situation:

“So if I were in a party with non-vegans, which could happen, I could opt for veggies + avocado on a bun? Better than just sitting there with nothing. So I’d like to know if your buns are made with L-cysteine dough conditioner. And, if so, what’s the source of it?”

Chris responded to our question with a question: “Which location were you planning on attending? The reason I ask, is some locations utilize a local bakery for certain breads.”

We then stated: “We live close to the Inner Harbor (Baltimore) but sometimes travel for business. Good to know to ask when dining out.

Any guidance on what the Johnny Rockets suppliers use as the default would be helpful.”

Chris then wrote to us that he had passed on our questions to the “Chef and Supply Chain” who replied directly to our questions:

VRG: Do either the Gardein or Boca contain dairy-derived or egg-derived ingredients like sodium caseinate or albumin?

Johnny Rockets: No.

VRG: Buns: Your hoagie roll, sourdough, regular, and wheat buns have no egg, no dairy. Correct?

Johnny Rockets: The wheat bun is manufactured on a line that handles product with milk, otherwise all our buns are egg- & dairy-free.

VRG: Do any of the buns contain L-cysteine (a common dough conditioner)? If so, is your source for the L-cysteine duck feathers or human hair? These are the most common sources for L-cysteine.

Johnny Rockets: No.

VRG Recommendation for Vegans at Johnny Rockets

We got the impression from Johnny Rockets that they are sincere in their efforts to cater to vegans. The chain at least has vegan burgers on its menu by comparison with several other chains that don’t.

In our experience, when enough customers request a change for better accommodation as vegans, management listens.

So The VRG encourages you to request (politely) that a microwave be available or that a section of the grill be easily sanitized to avoid cross contact with meat products.

If you are ever in a Johnny Rockets restaurant, requested a microwaved burger or one prepped on a sanitized surface and received one, please let us know. We’d be happy to add it to this article for other future vegan diners at Johnny Rockets. 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 on other chains, visit https://www.vrg.org/fastfoodinfo.htm

For info vegetarian/vegan restaurants, visit https://www.vrg.org/restaurant/index.htm

Recent discussion topics include:

-A mother shared a new vegan recipe that her one-year-old twin girls absolutely enjoy.

-Someone wrote a children’s Halloween story that she read to attendees at the VegFest in Orlando, Florida and shared it with people in this group.

-Author of children’s vegan book was looking for 10 people to review the book.

-Someone posted: Did you know you can get these no sugar added fruit pouches [from Kirkland] at Costco made from all organic fruits and veggies?

-Plus more topics covered!

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

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

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

By Kavitha Shankar, VRG volunteer

The US Department of Agriculture’s Food and Nutrition Service (FNS) recently announced that it will recognize soy-based tempeh as a meat/meat alternative¹ that can be served in the Child Nutrition Programs such as the National School Lunch Program a.k.a. school lunches. This allows nutrition program operators to expand their menu offering of vegan/vegetarian items to tempeh and dishes made with tempeh and also to officially count tempeh’s nutrients toward the requirements for the children participating in these programs.

This is good news for vegetarian and vegan children and their families as it adds a nutritious non-meat option. With this inclusion, school lunch programs may start serving tempeh-based items such as sandwiches with tempeh patties, stir-fries, and salads.²

Tempeh, originally from Indonesia, is a fermented soybean product made from whole soybeans.  The Dietary Guidelines for Americans (2015-2020) recognizes soy-based products as being protein-rich and as good sources of copper, manganese, and iron.²

References

¹Food buying guide for Child Nutrition Programs. Food and Nutrition Service Web site. https://foodbuyingguide.fns.usda.gov/files/Reports/USDA_FBG_Section1_MeatsAndMeatAlternatesYieldTable.pdf. Updated August 21, 2019. Accessed October 22, 2019.

²Crediting tempeh in the Child Nutrition Programs. Food and Nutrition Service Web site. https://www.fns.usda.gov/school-meals/crediting-tempeh-child-nutrition-programs. Published April 17, 2019. Accessed October 22, 2019.

For more information about tempeh in school lunch programs see the memo from USDA’s Food and Nutrition Service.

For food service information, see https://www.vrg.org/fsupdate/index.htm

Thanks to VRG volunteer Marcy Schveibinz for staffing our outreach booth at Oracle Corporation’s Health and Wellness Fair. Oracle is a technology company located in Columbia, MD. VRG has exhibited at this event for several years. We receive lots of good questions from attendees!

Previously we ran two articles in Vegetarian Journal featuring vegan casseroles. As cooler weather approaches, it’s worth sharing the recipes again. Enjoy!

Comforting Casseroles
Peggy Rynk shares recipes including: Oriental Noodle-Vegetable Bake, Broccoli-Cauliflower Bake, Baked Burrito Casserole with Mild Enchilada Sauce, and more

Creative Casserole Cuisine
Debra Daniels-Zeller offers recipes for Country Shepherd’s Pie, Garbanzo Lasagna with Roasted Eggplant, Barbecue Black-Eyed Pea, Yam, and Corn Casserole, and more.

To subscribe to Vegetarian Journal, visit:
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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

At this year’s Natural Products Expo East we saw Hudson Valley marshmallows that had gelatin in the ingredients and was labeled OU D (kosher). When we asked the exhibitor, we were told it was kosher beef gelatin, so not vegetarian. Their promotional materials said it was dairy-free, though manufactured in a facility that processes milk. An OU-D (U in a circle) symbol means the product contains dairy or has been on dairy equipment.

Though there may be an assumption that a beef product couldn’t be kosher and consumed with dairy, according to https://oukosher.org/blog/consumer-kosher/gelatin-revisited/ “due to the method of processing the hides, gelatin produced from all parts of the hide are considered pareve and may be used with dairy.” So if you are vegan and/or vegetarian, if a product is kosher and contains gelatin, you should check the source of the gelatin.

Also at Natural Products Expo, we saw Smash marshmallows, which their promotional materials marked as containing kosher certified gelatin. The exhibitor told us this contained bovine gelatin.

When getting warm with vegan hot chocolate on a chilly day, you may want to check out Dandies:
http://dandiesmarshmallows.com/ They too indicate their marshmallows are kosher, but do not contain gelatin and are vegan.

Vegan group seeks Jack or Jill of all trades good at multi-tasking for part-time job 20 hours per week in Baltimore, Maryland. Staff person clerically and physically ships vegan books, Vegetarian Journal, and other educational materials throughout the country. Does the billing, packing, mailing, and marketing of items. Answers phone and e-mails. Compiles information. Coordinates volunteers doing booths, events, and other activities around the country. Pays close attention to details and is organized. Good writing skills. Comfortable with social media. Entrepreneurial personality helpful. Please send resume, writing sample, and cover letter addressing your short term and long term goals, interests, vegetarian/vegan knowledge, skills, strengths, challenges, and availability to Att. Job: [email protected] $13/hour salary