photo from Vegans R Us

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: http://www.vrg.org/restaurant/index.php

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:

Asian Vegan Kitchen, 800 Forrest St. NW, Atlanta, GA 30318

Home to dishes like the “Hot Lava Noodles,” containing sautéed rice noodles with mixed veggies in a roasted chili paste. Some non-traditionally Asian foods, such as “Vegan Chicken Nuggets,” which are served with a homemade sweet-chili dipping sauce. Open late for pick-up and offers late night delivery.

Earthen Vegan, 226 7^th Ave., Brooklyn, NY 11215

Earthen proudly proclaims “we make all our dishes in house…” and although “Earthen is not a Gluten-free, Nut Free, Soy free facility, most of the dishes are Gluten Free…” Besides Empanadas, Plantains, and Soups, a few of their several Snack choices are: savory, fermented Lentil Pancake Uttapam with either mushrooms, veggies or chickpea ‘chorizo,’ Masala Vada–Indian spiced potato, fried in chickpea batter with cilantro-avocado chutney, Dosa Batter Cauliflower Wings with vegan ranch, carrots, celery, and your choice of either sweet-chili, bbq, buffalo or lemon pepper sauce to note a few. Some of their many Entrees include Saffron Rice Vegetables & Cashew Cream with a choice of either Lion’s Mane, Falafel or ‘Meatballs,’ Chana Masala featuring Chickpeas in tomato & onion gravy, and moderately spicy Indian seasonings served with basmati rice & pita. Brunch brings tofu scramble Burritos, Pancakes, ‘French Toast’ or Chick’n & Waffle–Fried Lion’s Mane Chick’n with fruit & maple syrup. Declaring their multicultural inspiration, focus on fresh ingredients and cruelty free sustainability, Earthen celebrates the shared human joy of eating.

Plants and Poets Café, 505 Clinton Ave., Newark, NJ 07108

Plants and Poets Café is a “Vegan Comedy Club, Poets and Artist Hub.” Using healthy grains, fruits, and organic vegetables, there are devious vegan foods for everyone! The menu has a plethora of vegan sandwiches, personal pizzas, soups, smoothies, cold pressed juice, and more. It is an educational cafe on the legends of Newark, NJ. Each vegan food is inspired by a famous celebrity from Newark, such as Chuck Berry, Queen Latifa and Al Green and Whitney Houston.

Vegans on the Run, 1210 Milam St., Shreveport, LA 71101

Vegans on the Run is “Vegan for the soul.” This restaurant is a family-owned business that is 100% Vegan, organic cooking. The cuisine is traditional foods with a vegan twist, trying to capture the taste of “Grandma’s Kitchen.” Customers enjoy themed lunches daily, including Taco Tuesday, Meat-Free Friday, Sunday Brunch, and Soul Food Sundays. Note that their hours vary; call ahead.

Vegans R Us, 61 Franklin St., Quincy, MA 02169

Vegan R Us is Sisters with Mama Bear’s Kitchen restaurant. They are a family run restaurant and serve vegan pastas and pizzas, as well as quesadillas and everything in between. For instance, one of their options is a Vegan Panda Calzone. This includes roasted peppers, onions, broccoli, black olives, tomatoes, and mushroom.

Vegas Vegan Culinary School & Eatery, 1310 S. 3rd St. #130, Las Vegas, NV 89104

The Vegas Vegan Culinary School & Eatery does exactly that: offer a wide range of hands-on plant-based cooking classes while also providing 16+ daily fresh dishes available for dine-in or take-out at their deli. Their goal is to provide visitors with the tools they need so they can enjoy the ease and deliciousness of vegan cuisine. Not in the mood to cook? Don’t worry—their vast options of burritos, sandwiches, pasta, sweets, and drinks will surely want your taste buds coming back for more! Try their Mexi-Machca or What A Hottie burritos, Philly Cheesesteak Sub or Buffalo Chickpea Wrap, or for something sweet: Oreo or Rocky Road Brownies or Blueberry Shortbread Bar. You could also just take a load off at their bar and sip on their wide selection of vegan wines and beers.

Vegan World Café, 5419 W. North Ave., Chicago, IL 60639

The head chef at Vegan World Café has over 20 years of experience cooking vegan food. They source their ingredients from local farmers’ markets to ensure customers fresh food. Enjoy soups, burgers, sandwiches, tacos, and more. They offer special holiday menus, options for kids, and also serve breakfast all day long.

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/2013sv.php

By Reed Mangels, PhD, RD

I was squatting down in front of a bin in the bulk foods section of a local store, when someone asked, “What are you making with that?” He was curious about the TVP chunks that I was scooping into a container. I told him that I planned to use the chunks in a curry sauce with cauliflower. More questions followed – How do you cook TVP chunks? What else can you do with them? How do they taste? Do TVP chunks have protein? We chatted for a while. Afterwards, I kept thinking about TVP chunks, a product I use every few weeks.

TVP is made from defatted soy flour which is made into a paste and formed into different shapes like strips, chunks, and flakes. The shapes are dehydrated. I often use the chunks in recipes in place of seitan strips or cubes or instead of diced tofu. Since the dehydrated TVP chunks are shelf stable, they can be kept on hand to use anytime.

To rehydrate the TVP chunks I put them in a heatproof bowl and cover them with boiling water. I let them sit, covered, for about 10 minutes and then drain off any excess liquid. Rehydrated TVP has a fairly bland taste. Some recipes call for soaking TVP chunks in hot broth, instead of water, to add flavor. Since I usually use them in highly flavorful sauces, I don’t find it necessary to use broth for soaking.

According to USDA’s nutrient data base, an ounce of dried TVP has approximately 125 calories, 17 grams of protein, 1 gram of fat, 11 grams of carbohydrate, and 6 grams of fiber. TVP supplies iron, zinc, and some calcium and by itself, is low in sodium.

Here are 10 ideas for dishes that include TVP chunks:

1. Make or buy a curry sauce, heat it, and mix with rehydrated TVP chunks and steamed vegetables of your choice.
2. Barbecue TVP chunks – combine rehydrated TVP chunks with a commercial or homemade barbecue sauce and heat on the stovetop or in the oven or microwave. Serve on a bun or over cornbread.
3. Make a flavorful brown gravy and add rehydrated TVP chunks and pre-cooked stew vegetables (e.g. carrots, potatoes, turnips, and parsnips). If you are looking for a good gravy recipe, Chef Nancy Berkoff, EdD, RD has lots of ideas. If you want a good stew recipe, see the Seitan Stew in this article and replace the seitan with rehydrated TVP chunks.
4. Rehydrated TVP chunks are great in a stir-fry! Add them along with longer cooking vegetables like onions and carrots so they can soak up lots of flavor.
5. TVP chunks can be add to your favorite soup recipe or canned soup. If adding them to a soup recipe, you can skip the rehydrating, as long as they are in a hot liquid in the soup pot for at least 10 minutes. If you are adding them to canned soup, either heat them in the soup or rehydrate the chunks before adding them to the soup.
6. Sauté rehydrated TVP chunks with sliced peppers and onions and spices and wrap in a whole-wheat tortilla or serve in whole-wheat rolls.
7. When you make fried rice, add rehydrated TVP chunks. Here’s an easy recipe for fried rice.
8. Mix rehydrated TVP chunks with Chocolate Mole Sauce (see the mole sauce recipe in The Savory Side of Chocolate from Vegan Journal).
9. Make Chef Nancy Berkoff’s Hungarian Sauce, add sautéed mushrooms and onions, and rehydrated TVP chunks and serve over cooked noodles or other pasta.
10. Try a shepherd’s pie. Combine rehydrated TVP chunks with leftover cooked vegetables, add some gravy, top with mashed potatoes and bake until hot.

Cowvin Cookies photo from Sticky Fingers Bakery

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: http://www.vrg.org/restaurant/index.php

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:

Chocolate Chip Vegan Bakery, 166 NE 29th St., Miami, FL 33137

Besides sweets, they serve breakfast and lunch/dinner. Happily, their website proudly proclaims that they are 100% Gluten-Free, certified kosher, stay clear of artificial coloring and are a non-GMO facility. Baked goods including their bread—Multigrain, Banana with Chocolate Chips, Sweet Potato Buns, and Challah Bagels are baked fresh daily. Beverages include Organic Teas, Shakes such as Snickerdoodle and more, as well as hot or cold Specialty Coffee Drinks like Purple Rain with lavender syrup or Hot Butterscotch Vanilla Latte. A few of several savory selections include the Breakfast Sandwich with their Sweet Potato Bun, Vegan Sausage, Vegan “Egg,” Tomato, “Cheese” and Special Sauce, Mushroom Avocado Sandwich starring sautéed mushrooms, onions, provolone, and garlic aioli on their multigrain bread, or Carnitas Sandwich featuring seasoned shredded “meat” lettuce, tomato, and jalapeño mayo. Onto Desserts! Let them eat Cake—Fudge Cake that is—in not one, but two varieties! Both are frosted, but one is garnished with chocolate cake truffles and the other sports ganache. There’s Cookies & Cream too. Some inventive choices in the Donut department are Cafe con Leche—a shout out to a Miami mainstay and a bestseller–a cake donut glazed with their signature coffee cream and dusted with chocolate or Carrot Cake Donut with cream cheese and crushed walnut. Want s’more? How about their flagship donut, Lu’s favorite Samoa—a twist on the classic Girl Scout Samoa cookie—dipped in caramel, glazed with chocolate and topped with toasted coconut. To name a couple, from a whole host of cupcakes, there’s Chocolate Toffee, a fudge cupcake topped with toffee frosting and caramel glaze, or Snickerdoodle—a confection of vanilla cake, snickerdoodle cookie frosting and cinnamon. Appropriately, the Chocolate Chip Bakery also offers three varieties of Chocolate Chip Cookies. Furry friends are not forgotten! Treats are made with sweet potato, oats, and peanut butter.

Earth Aloha Eats, 1958 Kalakaua Ave., Honolulu, HI 96815 (food truck); 520 Keolani Pl., Kahului, HI, 96732 (food truck); 1881 S. Kihei Rd., #111, Kihei, HI 96753 (café)

It’s hard to improve upon the paradise of the Hawaiian Islands, but that’s what Earth Aloha Eats has done, by introducing its vegan comfort food to Maui and Oahu. The main menu offered at all locations includes irresistible options like the Mexican StreetTacos (grilled house-marinated vegan chicken with melty vegan cheese, onions, cilantro, avocado, and a creamy salsa verde); the Pulled Pork Sandwich served with a rainbow coleslaw, house BBQ sauce and a house chipotle mayo sauce; and the Buddha Bowl (seasonal veggies, mixed greens, sprouts, brown rice, peanuts, and a house-made peanut sauce). Don’t forget to add on a side of pulled pork fries or teriyaki fries. And dessert options include the Crème Brulee (a vanilla custard topped with caramelized sugar) and the Snix Bar (soft nougat, chewy caramel, and salted peanuts dipped in semi-sweet chocolate).The breakfast menu at the Kihei location offers scrumptious dishes like the Pono Cakes (fluffy pancakes topped with vegan butter, maple syrup, coconut whipped cream and sliced bananas) and the Avo Toastie (house-made rosemary bread with avocado, diced tomatoes, and seasoning), as well as healthy smoothies like the Green Goddess (banana, pineapple, spinach, hemp seeds, and organic o.j.) Gluten-free options are available.

Good Wishes Café, 1405 Fairfield Ave., Shreveport, LA 71101

Good Wishes Café is all about bringing vegan, whole food plant-based options, and excellent vibes to the Shreveport community! They offer a great deal of healthy and nutritious meals with a cold-pressed juice and smoothie bar. Try some of their classics like the Good Wishes pizza or veggie burger made with plant-based sauces and cheese. Craving a salad? They offer a sweet russet potato with a mixed salad of grapes, mushrooms, dried fruits, nuts, tomatoes, onions, and bell pepper. Or maybe their falafel sandwich, ceviche de soya, veggie burrito, or meatless pie will be more up your alley.

Jackfruit Café, 1515 South 1st St., Tahoka, TX 79373

This cozy, down-to-earth café serves plant-based versions of local comfort food such as “The Pops,” consisting of two delicious Beyond Bratwurst sliders, some delicate-tasting potato salad, and a side of chili. Don’t miss the smoothie specials that are ongoing. Additionally, the restaurant offers meal prep services; a pick-up window is available for takeout orders.

Pinellia Vegan, 3601 Edison Rd., Ste. D, South Bend, IN 46615

Pinellia provides an extensive menu. There are Starters galore including Spring Rolls, Tempuras, Samosas, Battered King Oyster Mushrooms, Wontons, Fried or Steamed Dumplings. Selections replete with creativity and great variety, Noodles and Rice Bowls each have entire sections dedicated to them!  Main Courses include mildly hot, Malaysian Curry Stew, slow-cooked coconut curry with soy protein, carrots, zucchini, pumpkin, peppers, asparagus, and more, Smoked Teriyaki Seitan in teriyaki sauce with snow peas, Fisherman’s Vegetable Protein featuring veggie “seafood” sautéed with oyster mushrooms, cauliflower, carrots, broccoli, celery, and more, medallions of Mango Soy Protein sautéed in plum sauce with zucchini, asparagus, sweet saga-turnips, peppers, and other veggies to name a few from Pinellia’s wide selection. For Sides there are Steamed Pumpkin and other Steamed Veggie Dishes, Coconut White Rice with Raisins, Brown Rice with Soy Beans, and more. They also serve Soups and Salads.

PLANTA Queen, 3013 Bolling Way, Atlanta, GA 30305

PLANTA has multiple locations and each one supports and uses local produce, as well as hires staff locally. The building design is beautiful inside and out, and is unique for every location. Their to-go packaging is 100% compostable and they offer signature cocktails that are creative and fun. Unlimited sushi is available on Mondays and some other dishes throughout the week include Thai Lettuce Wraps, Singapore Noodles, Queen Caesar, and Chili Garlic Tofu.

Sticky Fingers Bakery, 314 Carroll St. NW, Washington, DC 20010

Located in Takoma Park, this location has both a commercial kitchen and retail section. You can purchase chocolate chip and Cowvin Cookies, brownies, and seasonal and classic cupcakes, as well as custom cakes. They also feature plant-based ham and cheese croissants, spinach and feta Danishes, sandwiches, artisanal vegan cheese, and house-made charcuterie, in addition to Soupergirl soups and coffee.

Thank you to more generous donors, in 2024 The Vegetarian Resource Group will be awarding $30,000 in college scholarships! Deadline is FEBRUARY 20, 2024.

We will accept applications postmarked on or before FEBRUARY 20, 2024. Early submission is encouraged.

Applicants will be judged on having shown compassion, courage, and a strong commitment to promoting a peaceful world through a vegetarian (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

Please click here to download a PDF of the application. However, applicants are not required to use an application form. A neatly typed document containing the information below will also be accepted as a valid application.

Please send application and attachments to [email protected] (Scholarship application and your name in subject line) or mail to The Vegetarian Resource Group, P.O. Box 1463, Baltimore, MD 21203.

If emailing, please put your essay in a separate attachment with your first name and last initial. A PDF or Word document is preferred, but if you send a Google document, make sure permission is given so readers can access it. For more information call (410) 366-8343 or email [email protected].

Creole Soul Chicken

Two VRG staff members had a chance to dine at Red Bamboo in New York City. The restaurant is located near New York University and Washington Square Park and offers a wide variety of vegan comfort food. We enjoyed Creole Soul Chicken and Grilled Bourbon Chicken.

Grilled Bourbon Chicken

More information on Red Bamboo located at 140 W. 4th St., New York, NY 10012 can be found here: https://www.redbamboo-nyc.com/

VRG’s guide to veggie restaurants in the USA and Canada is here: https://www.vrg.org/restaurant/index.php

By Reed Mangels, PhD, RD

The Vegetarian Nutrition Dietetic Practice Group (VN DPG), a group of nutrition professionals with expertise and/or interest in vegetarian nutrition, recently created three new Culture Cuisine Plates spotlighting African Cuisine, South Asian Cuisine, and East Asian Cuisine. These colorful handouts feature mostly vegan foods (dairy is included in the South Asian Culture Cuisine Plate) that are commonly used in these regions.

The African Culture Cuisine Plate describes legumes, grains, fruits, vegetables, nuts and seeds, herbs and spices, and beverages commonly used in North, East, West, Central, and South Africa. Similarities and differences between the regions are fascinating.

The South Asian Culture Cuisine Plate provides information about influences on India’s current cuisine such as invasions by other countries, Ayurveda, and religion. The handout features the northern region, Andhra/Karnataka/Kerala, Odissa/Bengal, and Maharashtra/Gujarat. Grains/starches, fruits, vegetables, legumes, and dairy products typical of each region are highlighted.

The East Asian Culture Cuisine Plate includes protein choices (tofu, tempeh, beans, peas, peanuts, tree nuts, seeds), grains and tubers, vegetables, and fruits. Examples of foods from each of these food groups that are eaten in Northern and Southern China, Taiwan and Hong Kong are listed. Sample menus are provided for Mainland China, Taiwan, and Hong Kong.

The Culture Cuisine Plates project was developed by VN DPG’s Diversity Team and was funded by a grant from the Academy of Nutrition and Dietetics.

You can download a copy of the African Culture Plate here.

You can download a copy of the South Asian Culture Plate here.

You can download a copy of the East Asian Culture Plate here.

To learn about the Latin Culture Plate which was introduced earlier see Vegetarian Nutrition Dietetic Practice Group Launches Latin Culture Plate.

By Carolyn Stoller, VRG Intern

Nothing like a nice, hot bagel on a Sunday morning from your favorite bagel shop! Out of all the bagel shops in Baltimore, Roland Park Bagels is definitely a go-to. Nestled in the heart of Baltimore, Maryland, Roland Park Bagels is a hidden gem that not only caters to “meat lovers,” but also to health-conscious, plant-based enthusiasts. This establishment has a full menu of vegan bagels, sandwiches, and more, including the infamous bagel sandwich with “egg, meat, and cheese.” I’m from New York, so a “bacon, egg, and cheese” on a fluffy bagel is a staple breakfast food and cannot be messed with. But, can Roland Park’s vegan bagels bring the same satisfaction? Intrigued by the prospect of their plant-powered bagels, I eagerly stepped into the café, ready to embark on this vegan culinary journey.

First, you are hit with the smell of hot, fresh bagels and the nutty, caramelized smell of coffee beans roasting on a pot near the cashier counter. I walked up and immediately spotted a menu full of vegan options. Roland Park has many vegan bagel flavors, including a plain, everything, sesame, poppy, onion, pumpernickel, blueberry, cinnamon raisin, whole wheat, and a cranberry-orange flavored bagel. I was astonished by the variety of flavors. Whether you’re in a savory or sweet mood, Roland Park Bagels has the plant-based bagel for you. As I contemplated what I was in the mood for, I realized the best “vegan bagel” to critique is Roland Park’s vegan version of a meat, egg, and cheese on an everything seasoned bagel (toasted of course!). I had to see for myself if the flavors of this plant-based bagel sandwich came close to the authentic New York “bacon, egg, and cheese.”

Hot off the griddle, the bagel arrived in shiny, aluminum wrapping. I could feel the warm, toasty bagel through the pristine packaging. As I unwrapped the bagel, its appearance immediately piqued my interest. The bagel had a lovely golden-brown crust, adorned with a blanket of sesame seeds, poppy seeds, salt, and garlic flakes on top. Inside the bagel, there is a “Just Egg,” melted vegan cheddar cheese, and “Beyond Sausage.” The Just Egg is almost identical to a real egg in its golden color. The ingredients in JustEgg include “water, mung bean protein isolate, and canola oil, plus a variety of spices, natural flavors, and thickeners to yield an egg-like texture.” The Beyond Sausage, primarily made of water and pea protein, is shaped like any other meat-based patty. I couldn’t tell the difference between the Beyond Sausage and traditional sausage either.

Now, it was time for the taste test. As I bit into the vegan bagel, my initial skepticism was immediately dispelled. I couldn’t believe how similar Roland Park’s vegan bagel was to my favorite New York bagels. The texture of both the plant-based egg and vegan sausage surprised me the most since it captures the similar essence of a smoky piece of meat with a nice, hearty egg on top.

Roland Park’s vegan bagel exceeded my expectations, challenging any preconceived notions I may have had about the taste and appearance of vegan cuisine. This menu redefines the traditional concept of this beloved breakfast sandwich. Roland Park Bagel’s thoughtful flavor profile and innovative use of ingredients demonstrate their commitment to creating a fulfilling and delicious experience for all plant-based individuals.

This vegan bagel is more than just a simple breakfast food; it’s a statement about the changing landscape of vegan cuisine. Vegan food often gets a bad rap about its taste and texture, compared to traditional animal-based products. However, whether you follow a vegan lifestyle or simply like a delicious bagel, Roland Park’s vegan bagels dispel any notions regarding the quality of vegan alternatives. As our nation’s restaurants and cafés expand their plant-based alternatives, Roland Park Bagels vegan menu exemplifies how sustainable choices can coexist with excellent taste.

If you wish to learn more about veggie restaurant options throughout the USA and Canada, please refer to Vegetarian Resource Group’s (VRG) Restaurant Guide.

photo by Rissa Miller

Who doesn’t love brownies? Find 12 different brownie recipes you can prepare this Valentine’s Day. Try y Pumpkin Spice Brownies with Crumb Topping, Brownie-Beet Pecan Pie, Minty-Zucchini Brownies, Cheesecake Brownies, Orange-Chocolate Chip Blondies, Raspberry Brownies, and more! Find the recipes here: https://www.vrg.org/journal/vj2022issue3/2022_issue3_vegan_brownies.php

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

Chili Crackers and Creamy Chili Dip Photos by Linda Tyler

Linda Tyler’s article “Chili & Chill” an issue of Vegan Journal serves up a wide variety of dishes including Chili Crackers; Creamy Chili Dip; Creamy Chili and Spaghetti Squash Casserole; Chili-Spiced Roasted Ratatouille; Go-To Vegan Chili; and Chili Cornbread Pie.

Find the article with recipes here: https://www.vrg.org/journal/vj2022issue1/2022_issue1_chilly_and_chill.php

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