Have you ever wondered if an ingredient listed on a food label is vegan or not? The Vegetarian Resource Group has an online guide to food ingredients that lets you now whether a specific food ingredient is vegan, vegetarian, non-vegetarian, typically vegan, typically vegetarian, may be non-vegetarian, or typically non-vegetarian.

You can search through this guide here: https://www.vrg.org/ingredients/index.php

To support this type of difficult research, please consider making a donation to The Vegetarian Resource Group: vrg.org/donate

Vegan Journal editor Hannah Kaminsky interviews the founder of Bistro Vonish, who started a vegan food truck in Austin, Texas. This is part of The Vegetarian Resource Group/Vegan Journal series on Work with Purpose: ethical entrepreneurs and others who carry out their values in their careers and jobs. Learn about starting a food truck and overcoming the challenges. See https://youtu.be/uyOIMWe9X2Y

For more information on ethical jobs, go to https://www.vrg.org/links/JobSearch.htm

The Vegetarian Resource Group has many articles and vegan recipes in Spanish on our website. Visit: https://www.vrg.org/nutshell/information_in_Spanish.htm

photo by Hannah Kaminsky

A Vegan Journal article by Nava Atlas called “Collard Comforts” includes recipes for Stir-Fried Collard Greens and Cabbage; Spicy Collard Greens with Black-Eyed Peas and Tomatoes; Hoisin-Glazed Collard Greens and Sweet Potatoes; Rosemary Potatoes and Collard Greens with Vegan Sausage; and Roasted Collard Greens with Polenta and Brussels Sprouts. These delicious recipes can be found here: https://www.vrg.org/journal/vj2024issue4/2024_issue4_collard_comforts.php

To subscribe to Vegan Journal in the USA only, visit: https://www.vrg.org/member/

Due to the generosity of anonymous donors, The Vegetarian Resource Group each year will award one $10,000 and several $5,000 college scholarships to graduating U.S. high school students who have promoted veganism in their schools and/or communities. Entries may only be sent by students graduating from high school in SPRING 2026

We will accept applications emailed or postmarked on or before FEBRUARY 20, 2026. 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 diet/lifestyle. Payment will be made to the student’s college (U.S. based only). Winners of the scholarships give permission to release their names to the media. Applications and essays become property of The Vegetarian Resource Group. We may ask finalists for more information. Scholarship winners are contacted by e-mail or telephone. Please look at your e-mail.

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

Applications

For information on applying, visit: https://www.vrg.org/student/scholar or call (410) 366-8343 or email [email protected].

This contest is sponsored by The Vegetarian Resource Group/Vegan Journal, PO Box 1463, Baltimore, MD 21203.

Fava beans are underutilized beans and should not be! Fava beans are sold fresh, frozen, canned, and dried. They are delicious. Previously, Chef Nancy Berkoff authored a recipe piece for VRG featuring fava beans. Recipes include: Breakfast Fava Spread; Fresh Fava Bean Moroccan Spread; Minestrone with Fava Beans; Classic Fava Bean Soup; and Springtime Fava Stew.

Find the recipes here: https://www.vrg.org/journal/vj2011issue3/2011_issue3_Fava.php

To subscribe to Vegan Journal in the USA only, go to: https://www.vrg.org/member/

photo from Freepik

Each issue of Vegan Journal, Chef Nancy Berkoff pens the Vegan Cooking Tips column. One column focused on eggplant. She offers a variety of ways to prepare eggplant including making baba ganoush (an eggplant dip), baked eggplant, and grilled eggplant. See: https://www.vrg.org/journal/vj2021issue4/2021_issue4_cooking_tips.php

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

Vegan Journal editor Hannah Kaminsky tells you how to use soymilk, almond milk, or oat milk to best prepare your latte. See: https://youtube.com/shorts/UrwjvN7ec2U?feature=share

More information on plant milks is at  https://www.vrg.org/journal/vj2025issue3/VJ_issue3_2025.pdf

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

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

photo from Freepik

National Rhubarb Day is celebrated on January 23rd in the United States. Here are two recipes from Chef Nancy Berkoff’s Vegan Microwave Book.

Rhubarb Sauce

(Makes 2 cups)

1-1/2 cups sliced fresh or frozen, thawed rhubarb

1/2 cup vegan sugar

2 Tablespoons apple juice concentrate

1/2 cup water

Place all ingredients in a microwave-safe 1-quart bowl. Cover and microwave on High for 4 minutes or until rhubarb is very tender. Remove and stir sauce until smooth. Serve with hot cereal, pancakes, waffles, and hot muffins.

Stewed Fresh Rhubarb

(Serves 5)

4 cups sliced rhubarb

1/4 cup orange juice

3/4 cup vegan sugar

1 cup sliced strawberries, fresh or frozen, thawed

In a 2-quart bowl or casserole, combine the rhubarb, juice, and sugar. Cover and microwave on High for 10 minutes or until rhubarb is tender. Stir in strawberries. Let stand at last 10 minutes before serving.

Note: More sweetener may be needed, depending on rhubarb’s tartness. Serve this with sweetened cooked or cold cereal or with cooked fruit.