Years ago, The Vegetarian Resource Group ran an article titled Peach Passion. Now that peach season is in full swing, we thought we’d share this piece once again.

Debra Daniels-Zeller provides the following vegan recipes:

CINNAMON-PEACH OATMEAL WITH TOASTED WALNUTS
CREAMY PEACH SALAD DRESSING
LIME-CILANTRO PEACH SALSA
COCONUT-PEACH SOUP
TEMPEH TERIYAKI WITH PEACHES
GRILLED BALSAMIC PEACHES
CARDAMOM-PEACH UPSIDE-DOWN CAKE
PEACH CASHEW CREAM
LEMON-PEACH JASMINE RICE PUDDING

Head to your local farmers’ market and enjoy some fresh peaches today!

The article can be found here: http://www.vrg.org/journal/vj2006issue2/2006_issue2_peach_passion.php

To subscribe to Vegan Journal in the USA, visit: http://www.vrg.org/member/2013sv.php

photo from Freepik

The Vegetarian Resource Group is once again sponsoring a video contest. We will be awarding several $100 awards. The deadline for entries this year is July 15, 2025.

Create and submit a video relating what you want to tell others about veganism. Some possible topics: food, nutrition, your feelings about veganism and/or vegetarianism, water usage and veganism, veganism and animal rights, or other veggie topics which appeal to you. Humor and feelings are appreciated. All videos should be positive, not be critical of anyone, and not include any footage of animal cruelty. You may submit a video you have already made. Please do not enter videos made completely using AI.

Aspects of judging include accuracy and judges wanting to share the video with others. Entrants give permission to The Vegetarian Resource Group to post and share the video, to link to and from the video, and share the video with the media.

To see the video contest rules, visit: http://www.vrg.org/videoscholarship.php

Previous wining videos can be found here: http://www.vrg.org/veg_videos.php

photo from Freepik

Each issue of Vegan Journal includes a column called Vegan Cooking Tips, by Chef Nancy Berkoff, EdD, RD. In the latest issue, Nancy offers tips for cooking with berries, how to freeze them, and more.

Read her article here: https://www.vrg.org/journal/vj2025issue2/2025_issue2_cooking_tips.php

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

How often have you wanted to make a gift in honor of a loved one or friend but weren’t sure which charities are vegan-friendly, pro-environmental, or pro-animal rights? Please remember The Vegetarian Resource Group. You can make a gift in memory of a loved one or as a living tribute to honor someone you care about on a special occasion, such as a wedding or birth. We’ll send an acknowledgment to you and to the recipient(s) you choose. Your gift will support educational programs and help promote veganism.

Donate at vrg.org/donate or make checks payable to The Vegetarian Resource Group and mail to PO Box 1463, Baltimore, MD 21203.

photo by Hannah Kaminsky

Chef AJ shares delicious healthy dessert recipes in the latest issue of Vegan Journal. Enjoy Peach Nice Cream; Creamy Blueberry Millet Parfait; Sweet Potato Muffins; Lemon Poppyseed Cookies; World’s Healthiest Apple Pie; and Orange Cranberry Muffins.

Read the article here: https://www.vrg.org/journal/vj2025issue2/2025_issue2_healthy_indulgence.php

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

Each issue of Vegan Journal features product reviews. In the most recent issue, we reviewed Wild Earth’s Unicorn Pate Cat Food. It’s made primarily with lentils, peas, and sweet potatoes.

Read our review here: https://www.vrg.org/journal/vj2025issue2/2025_issue2_veggie_bits.php To subscribe to Vegan Journal in the USA only, visit www.vrg.org/member

by Jeanne Yacoubou, MS

Flavor company T. Hasegawa USA manufactures PlantReact, vegan natural flavors made without animal-derived genetic material from a virtual DNA library, according to Mark Webster, VP of Sales & Marketing. Intended to impart meat or dairy taste profiles to foods or beverages, PlantReact flavors are used in a wide variety of vegan products.

     PlantReact flavors originate from plant-derived compounds that undergo various chemical processes such as Maillard reactions, enzymolysis, or fermentation. It is important to note that precision fermentation (PF), in which animal DNA may be used to produce proteins and fats that could function as flavors, is not used.

Several companies marketing PF macronutrients as “animal-free” also label them as vegan on food packages. The VRG has reported on a few of these companies in recent years.

Readers should also be aware that natural flavors on a food or beverage label could refer to meat or dairy ingredients according to the legal definition established by the US Food and Drug Administration.

Vegan Foods Made with PlantReact

The VRG requested a list of vegan products made with PlantReact. Webster told us “Unfortunately, we do not disclose this information as part of our company policy. Wish I could though!”

In their promotional materials, T. Hasegawa USA lists generic vegan food product categories that PlantReact natural flavors could be in. Webster confirmed that only the term natural flavors would appear on package labels. These vegan foods include:

• Frozen vegan burger patties
• Pizza toppings
• Vegan beef crumbles
• Vegan burritos
• Vegan ready meals/entrées
• Vegan soups
• Vegan chili
• Vegan steak
• Vegan chicken filets
• Vegan chicken tenders
• Vegan sausage
• Plant-based milks
• Plant-based creamers
• Ramen meals
• Vegan cheese analogs
• Vegan cheese
• Vegan cream cheese
• Vegan creamy soups
• Vegan sauces

 The VRG Recommendations on Natural Flavors

In the past few decades, we have noticed an increasing number of food and beverage companies that specify the source(s) of the natural flavors on their product labels. They are not legally required to do so.

We must caution you, however, that with the rise of precision fermentation, so-called “animal-free” or “vegan” natural flavors could have been developed from animal genes. The only way to be sure is to ask the company and trust that you are receiving accurate information.

While we applaud T. Hasegawa USA for creating authentically vegan natural flavors, there is no way to tell from a label if their PlantReact is actually in a product. When in doubt, always inquire about the source(s) of the natural flavors in food and beverage products.

For more ingredient information, see: https://www.vrg.org/ingredients/index.php

The contents of this posting, our website and our other publications, including Vegan 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.

photo from Freepik

by Reed Mangels, PhD, RD

We are fortunate to have several wonderful students interning with us this summer. One of their assignments is to read and react to several of the articles on our website. One intern chose a couple of articles about lower cost vegan diets. One article was about a week of vegan menus whose cost would not exceed the food cost allotment from the United States Department of Agriculture’s food assistance program. Another article was about eating vegan using foods from the dollar store. The intern noted that fortified soymilk was used in the low cost menus and wondered if people would drink straight soymilk. They asked, “are there more realistic ways to incorporate soymilk into the diet?”

When we developed these low-cost menus, we wanted them to meet a hypothetical family of four’s needs for most nutrients, to provide adequate calories, to use foods that would be available in chain grocery stores or dollar stores, and to be easy to prepare. The menus included one or more servings of fortified soymilk every day. We did that because fortified plant milks are a convenient way to provide calcium, vitamin B12, and vitamin D. The higher protein content of soymilk, compared to many other plant milks, helps those with lower calorie needs meet their needs for protein without exceeding their calorie requirements. As fortified foods go, plant milks are relatively inexpensive, compared to breakfast cereals or plant-based burgers, and are likely to supply vitamin B12, calcium, and vitamin D from vegan sources. Be sure to check the nutrition information on product labels since fortification practices vary.

We could have simply suggested using a vegan multi-vitamin, multi-mineral supplement. This is a good option for many people but may not be feasible for those on a limited budget. SNAP benefits cannot be used to buy vitamins and supplements, so these would need to be paid for out of pocket. In contrast, fortified foods can be purchased with SNAP benefits.

There are alternatives to drinking straight soymilk. At breakfast, It can be used on hot or cold cereals, in pancakes or muffins, and in coffee or tea. Soymilk can be the basis for cream soups and sauces and can appear in mashed potatoes. It works well in puddings, cakes, and cookies. Blend frozen fruit and soymilk into a thick smoothie for a snack. The trade-off is that all of these take some preparation. From a convenience standpoint, a glass of chilled soymilk goes well with a peanut butter sandwich.

Each issue of Vegan Journal features a review of scientific literature related to veganism/vegetarianism. In the latest issue, Reed Mangels, PhD, RD, covers these topics: The Vegetarian Dietary Pattern in Dietary Guidelines for Americans Could be Adapted as Nutritionally Adequate for Pregnant Vegans; Vegan Diets Offer Benefits for Those with Type 2 Diabetes; and Vegans in Italy.

Read her column here: https://www.vrg.org/journal/vj2025issue2/2025_issue2_scientific_update.php

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

Each issue of Vegan Journal features product reviews. In the most recent issue, we reviewed Atoria’s Family Bakery Mini Upcycled Naan. Barley, wheat, and rye are responsible for the hearty, wholesome blend that imparts a satisfying, subtly earthy and nutty flavor.

Read our review here: https://www.vrg.org/journal/vj2025issue2/2025_issue2_veggie_bits.php

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