photo from GOOD PLANeT

GOOD PLANeT offers a premium vegan sliced cheese made with high quality olive oil. These slices work fantastically in grilled cheese!

Read our review in Vegan Journal: https://www.vrg.org/journal/vj2025issue1/2025_issue1_veggie_bits.php

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photo from Little Loaf Bakeshop

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: www.vrg.org/restaurant

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:

Abuelita Coco, 4821 W. 95th St., Oak Lawn, IL 60453

If Breakfast has you feeling the love—for chocolate that is— Abuelita Coco offers Cacao Amor Toast with dark chocolate hazelnut spread, strawberries, bananas, cacao nibs, and hemp seeds on sour dough. There are also Chilaquiles—handmade tortillas with sour cream, onions, salsa, and cheese along with rice and beans and several more choices. For Afternoon, besides Guacamole, Nachos, and Chip Appetizers, there’s also Corn Ribs or Chaskas (Corn in a Cup) with mayo, cayenne, cheese, key lime, and pink salt. One Sandwich selection is La Nieta Mushrooms al Ajo (in garlic) on toasted sourdough with avocado, lettuce, tomato, mustard, and mayo. Besides Enchiladas and Burritos, the Tres Taco Dinner option offers your choice of Asada with mushrooms, onions, cilantro, house salsa, and lime; Birria—shredded jackfruit in chile adobo, cilantro, and onion; or Al Pastor, a blend of Guajillo, (chile pepper) mushrooms, pineapple, cilantro, and onion. Picadillo is a bold broth with red chili, shredded jackfruit, potatoes, and tangy tomatillos with rice and homemade tortillas. Flautas de Papa feature crispy handmade corn tortillas filled with mushroom and potatoes, pickled red cabbage, and cashew sour cream. Some weekend additions are Pozole crafted with jackfruit and chicpeas in a smoky red chile broth, with radish, red cabbage, lime, onions, and chips, as well as Menudo with mushrooms slow simmered in a spiced broth with handmade tortillas and rice. They have loads of almond mylk based Smoothies. If you’d like to “blue sky it,” one choice is Celito Lindo (Cute little Sky) featuring pineapple, dates, almond butter, and blue spirulina. They offer lots of add-ins too like lucuma, sea moss, goji berries, and many more. Some Cold Drinks are Horchata and Kombucha. Some Hot Beverages are Rose, Butterfly Pea Flower with maple syrup, and other Herbal Lattes besides Herbal Coffee. They offer Ginger and various Herbal Shots too. Sweets include Vanilla, Chocolate or Strawberry Milkshakes, Chia Pudding, Flan, and House-made Ice Cream in varying flavor choices.

Brunch Box, 211 E. Walnut St., Springfield, MO 65806

Motivated by compassion for animals, Brunch Box offers vegan savories and sweets. Breakfast brings Tacos, Quesadillas, Burritos, Chia Pudding with Berry Compote, Fruit Cup, Biscuit and Sausage with Gravy, Sandwiches on Ciabatta, Croissant, or English Muffin and Griddle Cakes all with egg and cheese and, if you like, sausage, bacon, or a chicken patty as well. Weekend not complete without Cartoons?  There’s Scooby Doo Hot Chocolate, She-Ra Lavender Latte, T.M.N.T. Turtle Latte, and more. For your sweet tooth, they bake cakes, cupcakes, pies, cinnamon rolls, fritters, and many other goodies.

Gentle Grill, 43053 Margarita Rd., Ste. B105, Temecula, CA 92592

With gluten-free options, organic produce delivered daily, and all sauces made from scratch, they focus on compassion, social responsibility, sustainability, and health. Breakfast choices include Overnight Oats topped with fruity nutty goodness and extra-firm Tofu Scramble sautéed with Bell peppers, onions, spinach, and tater tots, Pico de Gallo, and homemade Applewood bacon, Breakfast Burrito or Avocado Toast, balsamic drizzled, on sourdough with basil and feta. For Starters there are Fries–Gentle Style with caramelized onions, or Poutine Style with house-made “beef” gravy—both with melted vegan cheddar, a Hummus Platter with roasted red pepper, tzatziki, pita and veggies, Cauliflower Buffalo Bites battered and seasoned with ranch and more. Some Sandwiches are Reuben with sauerkraut, vegan Swiss cheese, house 1000 on rye and Pastrami with mustard, lettuce, and pickles on a potato bun. Both are crafted with house made seitan. There’s also marinated Jack Fruit Pulled Pork and various Burritos. Feel like bowling? To note a couple, there’s Cabo Bowl served warm with cilantro-lime quinoa, crispy chicken, black beans, corn, tomato, pickled jalapenos, and chipotle cashew cheese dressing; Gyro Bowl of house made seitan, onions, tomatoes, and Tzatziki sauce on romaine; and Minestrone Soup of rosemary scented tomato broth, fresh herbs, hearty vegetables, kidney beans, and pasta served with sour dough garlic bread. They have Salads too. Kids Menu varies, but may feature Chicken Nuggets, Cheese Quesadilla, Bean and Cheese Burrito, or Refried Beans N’ Cheese. All come with fruit or fries. A couple of their fountain drinks are Stubborn Draft Agave Vanilla Cream and Pineapple Cream Soda. Desserts include Peanut Butter Brownie, Chocolate Chip Cookie, and Donuts in varying flavors.

Little Loaf Bakeshop, 218 Main St., New Paltz, NY 12561

Little Loaf BakeShop delights in crafting their food with creativity and fun. Adding to their charm, Little Loaf is named after the owners’ cats because the cats remind them of loaves of bread when they sit with “their little front legs under their bodies.” Breakfast Lovers—it’s available all day here! Choose from Egg and Cheese with JustEgg patty, Violife Cheddar or BLAT with Thrilling Bakon, lettuce, avocado, and sun-dried tomatoes–both served on a croissant or pretzel brioche. There’s also the Bowl with roasted potatoes, pumpkin seed scramble, braised kale, cheese sauce and scallions. A few Lunch options are Steak and Cheese Sando with house-made seitan, oat cheeze, peppers, and onions on ciabatta, and Italian Tofu Sando (on focaccia) or Italian Tofu Bowl (with brown rice)—both with sautéed mushrooms, roasted red pepper, kale pesto, greens, and Treeline ricotta. Specials include dishes like Cream of Broccoli Potato Soup, or Cheddar and Apple Bowl (with millet, chickpeas, roasted Delicata squash, and maple Dijon) or Cheddar and Apple Toastie (on Brioche with fried sage). Both have Urugula Tangy Cashew Cheese, sautéed leeks, and Granny Smiths. Their sweet baked goods vary, but generally include a large assortment of pies, Danish, cookies, cupcakes sticky buns, sweet breads, and more. One of their newest additions is fresh Grapefruit and Goat Cheese Danish with grapefruit pastry cream, and agave drizzle infused with fresh thyme. To see exactly what desserts they’re serving at any given time, you might just have to visit! Props to Little Loaf for their appreciated transparency in including an ingredient webpage too.

Lotus Moon Vegan Pho, 2770 Pearl St., Ste. A, Boulder, CO 80302 Appetizers include chicken drumsticks; fried calamari served with marinara sauce; and summer rolls that can be ordered with a choice of plant-based protein such as tofu, vegan beef, or vegan shrimp. Main courses include pho made with shitake mushrooms, carrots, daikon, boy choy, and choice of veggie meat or tofu; banh mi baguette sandwich with pickled veggies and choice of tofu, vegan ham, or vegan steak; and a vermicelli bowl served with grilled toppings and choice of spring roll or summer roll. Desserts on the menu include black bean brownies served with ice cream and mango sticky rice.

Smash Me Baby, 333 W. St. Louis, Las Vegas, NV 89102

Smash Me baby is especially proud of their Nut-Free Burgers. Among several choices of Burgers and Sandwiches, a few are Smashed Truffle Burger featuring house made truffle aioli, shaved truffle, grilled onions, grilled mushrooms, two seasoned plant-based patties, and smoked vegan cheese on a bun, Patty Melt of grilled onions, raw onions, seasoned plant-based patty, smoked house vegan Swiss cheese, vegan American cheddar cheese, and secret sauce on toasted sourdough bread, very spicy Nashville Hot Chick’n  crafted with house seasoned Nashville style plant-based Chick’n patty, house fermented coleslaw mix, pickles, and secret sauce on a soft bun, and a Breakfast Sandwich of house made “egg,” plant-based sausage, plant-based American cheese, smashed hash browns, and secret sauce on  toasted Brioche. They also serve Tacos with house marinated plant-based meat, pickled onions, house vegan mozzarella, secret sauce, jalapenos, cilantro, and lime in a soft flour tortilla. Sides include Crispy Chips, Crunchy Fries, and Chik’n Nuggets with their secret sauce. Onsite parking is available.

Webster’s Bookstore Café, 133 E. Beaver Ave., State College, PA 16801

If you happen to be near Penn State and searching for vegan food, look no further. After being open for 25 years, this bookstore café has gone all vegan. Enjoy items such as the Breakfast for Champions (scrambled tofu, roasted potatoes, and fruit or kale salad); Giovanni’s Room Sandwich (Walnut Pate, craisins, grilled apples, greens, and thaihini dressing on a grilled roll); Falafel Wrap (Falafel patties with hummus, tomatoes, cucumbers, greens, and thaihini sauce grilled in a tortilla wrap); plus salads, soups, bowls, sides, and more. On Sundays they have a vegan brunch buffet!

If you’re looking for vegan-friendly books for young children, you may want to purchase The Be Kind Alphabet, which we recently reviewed in Vegan Journal. Young readers will be inspired to respect animals in their natural habitats, care for our environment, and perhaps become young animal rights activists.

Read the entire book review here: https://www.vrg.org/journal/vj2025issue1/2025_issue1_book_reviews.php

Subscribe to Vegan Journal in the USA only here: https://www.vrg.org/member/

By Jeanne Yacoubou, MS

The Non-GMO Project, a nonprofit that introduced a non-GMO certification in 2007, has announced its latest project on ultra-processed food (UPF): a non-UPF label based on their verification standard.

Despite there being no legal definition of the term, ultra-processed foods (UPFs) are generally considered to be foods and beverages containing highly modified ingredients processed industrially as well as preservatives and additives such as bleaching agents and artificial colors.

The final report of the 2025-2030 Dietary Guidelines Advisory Committee does not include guidance on them. They believe there is “inconclusive evidence” on potential health impacts from their consumption.

By contrast, a recent review article of 43 studies concluded UPFs are associated with negative health outcomes – especially in children and adolescents – including obesity, cancer, type-2 diabetes, asthma, cardiovascular diseases, irritable bowel syndrome, and depression. In light of these associations, many people refer to UPFs as “unhealthy.”

According to a Non-GMO Project press release, over 50% of calories consumed in industrialized countries are from UPFs even though 85% of shoppers wish to avoid them. “Even the most informed consumers struggle to identify ultra-processed foods consistently,” Megan Westgate, Founder and CEO of the Non-GMO Project, commented.

An example of a UPF according to Westgate is white bread as compared to a whole grain bread. As Westgate stated in a Food Navigator interview, white bread consists of “a collection of foreign substances” unrecognizable to the body as natural food.

Pilot brands carrying the Non-UPF label was showcased at the March 2025 Natural Products Expo West tradeshow with more brand rollouts coming in Fall 2025.

NOVA in the Non-UPF Verification Standard
The ultimate goal of the Non-UPF Verification program is to provide guidance to consumers and to food companies manufacturing UPFs. The Non-GMO Project uses the NOVA classification scheme to accomplish these goals, encouraging food companies to use as little industrial processing as possible. Westgate noted: “Today’s ultra-processed foods represent an even deeper departure [from natural ingredients] – taking familiar ingredients and transforming them so fundamentally that our bodies no longer recognize them as food.”

In a Food Navigator article, Westgate indicated that they would allow a small percentage of microingredients (such as emulsifiers) similar to USDA Organic and Non-GMO Label standards in products carrying their Non-UPF label.

NOVA (a name, not an acronym) classifies four types of food processing based on the extent and type of industrial processing:

1. Unprocessed or minimally processed foods (MPFs), including edible parts of plants, animals, or fungi or natural foods altered minimally and only to preserve them or make them more palatable; home cooking falls in this category
2. Processed culinary ingredients (PCIs), such as fats, oils, sugars, and starches derived from MPFs or from nature (e.g., salt) used to season MPFs, but not intended for consumption on their own
3. Processed foods (PFs), which are industrially produced by adding PCIs to MPFs (examples include canned vegetables in brine or fruit in syrup).
4. UPFs are “formulations of ingredients, mostly of exclusive industrial use, that result from a series of industrial processes (ultra-processed), many requiring sophisticated equipment and technology.” Examples include sweet and savory snacks or deli meats. Ingredients commonly used in UPFs include sugar, protein and oil derivatives (high-fructose corn syrup, maltodextrin, protein isolates, hydrogenated oil) and various additives (artificial colors, flavors, flavor enhancers, emulsifiers, thickeners, and artificial sweeteners).

The Non-GMO Project responds to the VRG
In January 2025, The Vegetarian Resource Group reached out to the Non-GMO Project to find out more details on the Non-UPF label. Here’s our exchange:

How are you defining UPF?
Ultraprocessing typically involves breaking foods down into isolated components, then recombining them with industrial ingredients to create highly profitable products engineered to trigger cravings and override natural satiety signals.

What does the standard look like?
Our new Non-UPF Verified program will build transparent standards through:

• A pilot program engaging brands, retailers, health and science practitioners
• Consideration of established frameworks like NOVA, retail buying policies, recommendations from advisory committees, and ongoing research.
• Periodic updates to the Standard supported by public and industry comments
• Clear requirements around banned ingredients and processes

This methodical, inclusive approach is how we’ve built our Non-GMO Verified Standard and signals our commitment to creating certifications that bring real value to people while being achievable for producers and helping to innovate systems change. This balanced process aims to help consumers make informed choices across the entire food spectrum.

Is tempeh, tofu, and/or soymilk classified as “ultraprocessed food”?
While we are orienting to NOVA, since that’s the basis for most current research, we are looking to add more nuance, especially to NOVA Group 4, and find a workable balance of meaningfulness and achievability that would not automatically exclude things like tempeh, tofu, and/or plant-based milks.

Note from the editor: The VRG recommends a whole foods diet full of a wide variety of vegetables, whole grains, beans, legumes, nuts, seeds, and fruits. We applaud efforts for transparency and clear labeling. The VRG does not consider tofu, tempeh, soymilk, and other non-dairy beverages to be UPFs. There should be more nuance than in the NOVA standards. For example, The American Society for Preventive Cardiology has proposed a new category of “smartly processed” foods which includes fortified plant milks and plant protein-based meat and egg substitutes. They describe these foods as low in saturated fat, refined carbohydrates, and cholesterol and state that these foods can add nutrition value.

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 Sweet Nothings

If you like your smoothies extra thick, you’re not alone. Sweet Nothings Spoonable Smoothies consist of only whole fruits, vegetables, nuts, and seeds blended together.

Read our review in Vegan Journal: https://www.vrg.org/journal/vj2025issue1/2025_issue1_veggie_bits.php

https://www.vrg.org/member/2013sv.php

Toppers indicates that they offer these vegan pizzas:
Vegan Toppers Classic, Vegan Tomato Pie, Vegan White Potato, and Vegan Spicy Italian. Toppings include Dairy-free Follow Your Heart Cheese and Field Roast Pepperoni. See the menu here https://www.toppers.com/vegan-friendly-choices/#

You can find their locations here: https://www.toppers.com/locations/

If you’ve tried one of their vegan pizzas, let us know how it was.

Other restaurant chain information is here: https://www.vrg.org/fastfoodinfo.php

You can find veg restaurants in the USA and Canada at https://www.vrg.org/restaurant/index.php

Tempeh Salad Sandwich photo by Hannah Kaminsky

Tempeh hails from Indonesia where it is still eaten by people of all walks of life. Tempeh is made fresh daily by thousands of small family-run shops and sold within hours of completion. Soy tempeh is simply made from soybeans, water, and a culture.

In the latest Vegan Journal, Seth Tibbott introduces several tempeh recipes including Finger Lickin’ Tempeh; Low-sodium Tempeh; Marian’s Tempeh Stroganoff; Tempeh Salad; and Tequila Tempeh.

Find the recipes here: https://www.vrg.org/journal/vj2025issue1/2025_issue1_tempeh.php

Subscribe to Vegan Journal in the USA only here: https://www.vrg.org/member/

photo from Freepik

Here are a few companies selling organic vegetable seeds:

https://backtotheroots.com/

https://www.botanicalinterests.com/collections/organic-vegetables

https://www.edenbrothers.com/collections/vegetable_seeds

https://hudsonvalleyseed.com/collections/vegetables

https://www.livingseedcompany.com/collections/vegetables

https://shop.seedsavers.org/featured/organic

https://sweetyards.com/collections/vegetable-seeds

https://uprisingorganics.com/collections/vegetables

photo from Bob’s Red Mill

by Reed Mangels, PhD, RD

You’ve seen the headlines – “Egg Prices Set Another Record,” “U.S. Egg Prices Hit a Record High and Are Likely To Keep Climbing.” Many consumers are visiting multiple stores, trying to find the lowest price for a dozen eggs. My local supermarket is limiting customers to 2 cartons of eggs per visit.

Vegans have always found creative ways to avoid eggs. For example, there are many vegan alternatives to eggs that can be used in baking. We’ve chronicled these in Vegan Journal, on our website, in hand-outs, and on our blog.

Could these alternatives be promoted to non-vegans as a way to save money? I wondered about this, so I decided to compare prices of vegan egg replacers at a large supermarket chain in central California to the price of eggs at the same chain. I used regular, non-sale prices for all items. My informal survey was conducted the week of March 10, 2025. While prices will vary by region, by store, and other factors, there was a clear trend for vegan egg replacers to cost markedly less than eggs.

A dozen large eggs cost $10.99 making the cost of a single egg $0.92.

Some common vegan replacements for one egg for baking cost:

• 1 Tablespoon ground flaxseeds + 3 Tablespoons water $0.08
• 2 Tablespoons cornstarch mixed with water $0.09
• 2 Tablespoons water + 1 Tablespoon oil + 2 teaspoons baking powder $0.18 ($0.08 for oil + $0.10 for baking powder)
• 1 Tablespoon Bob’s Red Mill Egg Replacer + 2 Tablespoons of water $0.19
• ¼ cup unsweetened applesauce $0.20
• 1 Tablespoon chia seeds + 3 Tablespoons water $0.24
• ½ cup puréed or mashed very ripe banana $0.29
• ¼ cup plain vegan yogurt $0.57
• ¼ cup canned pumpkin $0.64
• 3 Tablespoons Just Egg $0.90
• ¼ cup blended silken tofu $1.05
• ¼ cup puréed prunes $1.12

Of the twelve egg replacers, only 2 cost more than an egg. The others cost anywhere from 2 to 84 cents less per egg.

photo from JUST Egg

To read more about vegan egg replacers see:

Quick and Easy Ideas for Egg Replacers

Eggs Aren’t Necessary to Make Scrambled “Eggs” or “Omelets”

Egg Shortage – No Problem! Make a Vegan Cake

photo from Unlimeat

Korean Kimba are making big waves in the United States. They are typically made from rice wrapped around a generous helping of pickles and meat or eggs. Unlimeat Kimbap use all plant-based ingredients including oat konjac rice. Read our review in Vegan Journal: https://www.vrg.org/journal/vj2025issue1/2025_issue1_veggie_bits.php

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