Caulitos chips are made by combining cauliflower and red lentils! Enjoy them in two varieties: Sea Salt or Dairy-Free Nacho. Read the review here https://www.vrg.org/journal/vj2025issue4/2025_issue4_veggie_bits.php
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Seitan Brat Crostini photo by Rissa Miller
Are you still searching for ideas on what to serve during the holiday season? Why not try Fancy Vegan Toasts! Jason Yowell offered these creative recipes in a previous issue of Vegan Journal: Mushroom Medley Toasts with Herbed Cashew Cheeze; Seitan “Brat” Crostini; Sweet Potato Toasts with Beet Purée; BLT Toasts; and Sweet Cream & Fruit Tartine.
See: https://www.vrg.org/journal/vj2021issue3/2021_issue3_fancy_toasts.php
To subscribe to Vegan Journal in the USA only, visit: https://www.vrg.org/member/
Salsa Queen has manufactured salsa that is freeze-dried. All you need to do is add water when ready to use the product. Read our review here https://www.vrg.org/journal/vj2025issue4/2025_issue4_veggie_bits.php
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This year The Vegetarian Resource Group awarded $50,000 in scholarship money to graduating high school seniors promoting veganism. Read all about the wonderful work these young adults are doing throughout the USA in Vegan Journal here: https://www.vrg.org/journal/vj2025issue4/2025_issue4_2025_scholarship_winners.php
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The latest issue of Vegan Journal includes a review of YUMI Meltable Puffs. These puffs are safe for those starting to eat solids at age 8 months and older. Read the review here https://www.vrg.org/journal/vj2025issue4/2025_issue4_veggie_bits.php
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Hannah Kaminsky explains in this video. https://youtube.com/shorts/WeMCqn1H23s
For more information on plant milks, go to https://www.vrg.org/journal/vj2025issue3/VJ_issue3_2025.pdf
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photo by Hannah Kaminsky
The Vegan Cooking Tips column in the newest edition of Vegan Journal features roasting ideas from Chef Nancy Berkoff, EdD, RD. Read her suggestions here: https://www.vrg.org/journal/vj2025issue4/2025_issue4_cooking_tips.php
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photo from Freepik
Chanukah is a time that extended families gather together. Here are some vegan recipes from The Lowfat Jewish Vegetarian Cookbook (a vegan cookbook) you can share with your friends and family during the 8-day celebration.
Potato Latkes
Serves 4
1-½ pounds potatoes, peeled and grated
1 medium onion, peeled and grated
3 Tablespoons cornstarch
1 Tablespoon fresh parsley, finely chopped
Dash of pepper
2 Tablespoons tamari or soy sauce
Mix all the ingredients together in a large bowl. Form 3-inch patties and fry in lightly oiled pan over medium heat for 10 minutes. Flip latkes and fry for another 10 minutes until crisp on both sides. Serve warm with applesauce or other cooked fruit.
Broccoli Latkes
Serves 5
1 pound broccoli, chopped into small pieces
2 pounds potatoes, scrubbed and cubed into small pieces
1 onion, peeled and finely chopped
3 cups water
½ teaspoon celery seed
Salt and pepper to taste
1 Tablespoon oil
Cook all the ingredients (except the oil) in a large covered pot over medium heat for 20 minutes. Drain mixture and mash ingredients together.
Heat oil in a large non-stick frying pan over medium heat. Form 10 pancakes. Fry 8 minutes on one side. Flip pancakes and fry for another 5 minutes on the other side. Serve warm.
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The Vegetarian Resource Group (VRG) is a non-profit organization dedicated to educating the public on veganism and the interrelated issues of health, nutrition, ecology, ethics, and world hunger. We have been helping health professionals, food services, businesses, educators, students, vegans, and vegetarians since 1982. In addition to publishing the Vegan Journal, VRG produces and sells a number of books.
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