{"id":21657,"date":"2023-08-11T10:00:14","date_gmt":"2023-08-11T14:00:14","guid":{"rendered":"https:\/\/www.vrg.org\/blog\/?p=21657"},"modified":"2023-07-26T10:08:25","modified_gmt":"2023-07-26T14:08:25","slug":"vegan-restaurants-added-to-the-vegetarian-resource-groups-guide-to-veggie-restaurants-in-the-usa-and-canada-151","status":"publish","type":"post","link":"https:\/\/www.vrg.org\/blog\/2023\/08\/11\/vegan-restaurants-added-to-the-vegetarian-resource-groups-guide-to-veggie-restaurants-in-the-usa-and-canada-151\/","title":{"rendered":"Vegan Restaurants Added to The Vegetarian Resource Group\u2019s Guide to Veggie Restaurants in the USA and Canada"},"content":{"rendered":"
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photo from Stillfood Bistro<\/p><\/div>\n

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<\/a><\/p>\n

To support the updating of this online restaurant guide, please donate at: www.vrg.org\/donate<\/a><\/p>\n

Here are some new additions to VRG\u2019s guide:<\/p>\n

Dreamboat Donuts & Scoops, 1204 6th Ave., Fort Worth, TX 76104<\/strong><\/p>\n

Dreamboat Donuts & Scoops offers more than just donuts and ice cream, but, honoring the popular adage: \u201cLife\u2019s short, eat dessert first\u201d, here\u2019s the scoop. As the name implies, they offer a boatload of Donut varieties including familiar favorites as well as: Key Lime Lemon Raspberry, Maple, Peanut Butter and if you\u2019ve never had a Pistachio donut, here\u2019s your chance! Fried Cake Donuts also rise to the occasion in many blueberry selections glazed with lemon or orange. All donuts contain cashews and are yeast raised, affectionately referred to as Yeast-E-Boiz! Check the website for daily availability. Their menu lists a host of vegan ice cream made from scratch in classic flavors plus Banana Pudding, Coffee, Pistachio, and one that\u2019s sure to be Homer Simpson\u2019s favorite–Cookie D\u2019oh, to name a few! There\u2019s Soft Serve too. Choose a cup or waffle cone. Even the cones come in various flavors. Customize your frozen treat by number of scoops and toppings like homemade caramel, organic chocolate sauce, cookie pieces and more. For savory items, Cozy Dawgs are their twist on Pigs in a Blanket baked in yeast dough, with or without jalapeno and or cheese. Grab n\u2019 go includes: coconut yogurt parfait with organic berries and homemade granola, overnight oats, as well as Sweet Potato Hummus, and Soy chik\u2019n or grilled Seitan wraps, stuffed with veggies in a flour tortilla and a few dressing choices.<\/p>\n

Frankie & Jo’s, Marin Country Mart, 2257 Larkspur Landing Cir., Larkspur CA 94939<\/strong><\/p>\n

Their ice cream is mostly made from sprouted cashews, but also sometimes includes coconut milk. They offer a variety of unique, vegan and gluten-free flavors for their ‘everyday ice creams’, such as Chocolate Date, Frankie’s Brown Sugar, Salty Caramel Ash, Tahini Chocolate, Gingered Golden Milk, Chocolate Mint Brownie, and California Cabin. In addition to these flavors offered year-round, Frankie & Jo’s also offers a seasonal menu of ice cream flavors and an ‘every day’ Beet Strawberry Rose sorbet. Their maple-vanilla waffle cones are also vegan and gluten-free.<\/p>\n

Soultarian, 3660 St. Barnabas Rd., Hillcrest Heights, MD 20746<\/strong><\/p>\n

Located in Prince George County, Maryland, Soultarian serves vegan burgers, wings, and even crab cakes on their menu. They also have a food truck that does pop-ups at events and catering for private events. Their menu is constantly updated with new delicious options, and they can do custom menus for events!<\/p>\n

Stillfood Bistro, 75 Front St., Penticton, BC, V2A 1H2 Canada and 371 Alexander St<\/strong>., Salmon Arm, BC V1E 4H7 Canada<\/strong><\/p>\n

Stillfood aims to create artistic, unique, plant-based fare. They endeavor to source ingredients from local farms. The menu rotates for seasonality and variety. Freshly prepared baked goods are available daily and gluten-free options are on hand. Although dinner is not served, they are especially popular for Brunch. The menu expresses a particular pride in their Eggs Benny consisting of: <\/strong>carrot lox, avocado, Stillfood egg, Stillfood hollandaise sauce, and more. Their take on classic French Toast is Little Red Hen sourdough or alkeme gluten-free sourdough and berry compote, with whipped topping. There\u2019s also Mushroom Toast\u2014an organic mushroom blend with their own hummus and Chick’n & Waffles with maple hot sauce and watermelon radish to name a few. Amongst wraps, sandwiches, and burgers there\u2019s a Croissantwich featuring smoked tofu and hummus, a Falafel dressed with their own Lemon Tahini. Salads include a Roasted Beet Salad with Kale, tzatziki, house ch\u00e8vere, walnuts and raspberry vinaigrette. One of their Bowls is Dan Dan, <\/strong>a rice noodles dish with Stillfood spicy peanut sauce, oyster mushrooms, bok choy, peppers and microgreens. Another is a Sushi Bowl\u2014cabbage, edamame, red pepper, carrot, avocado, smoked tofu, lox and spicy mayo. A few of their desserts are Espresso Brownie, Carrot Cake, and Cinnamon Roll.<\/p>\n

The Easy Vegan, 675 S. Broadway, Denver, CO 80209<\/strong><\/p>\n

You know a vegan pop-up and catering group is doing something right when they are invited into a food competition that has been dominated by carnivores and omnivores. But that is exactly what The Easy Vegan has done, not only participating but being a top competitor on Food Network\u2019s Season 16 of The Great Food Truck Race. Dubbed a \u201crookie\u201d team because they aren\u2019t officially a food truck yet outside the show, there is nothing rookie about them, as trying some of their fare at a Denver market will prove. With an eclectic and varying menu selection, options have included carrot pancakes made with carrot cardamom cream, toasted pistachio, carrot caramel, carrot chip, and orange zest; a veggie omelet with tomato butter, house-made mung bean egg, and an herb salad with lemony hearts of palm; and a chocolate budino with salted caramel and biscoff crumb. Check website for weekly schedule at Farmers Markets\/Street Markets and other events.<\/p>\n

Vegan Pizza Land, 142 Pleasant St #103a, Easthampton, MA 01027<\/strong><\/p>\n

Vegan Pizza land is run out of a Woodfire airstream trailer permanently housed outside of \u201cthe Abandoned Building Brewery’s Beer Garden.\u201d They are home to an array of Vegan pizza options such as Margherita Pizza, Marinara pizza, and Broccolini pizza. Their pizza is made with sourdough crust and is topped off with homemade cashew cheese.<\/p>\n

Veggie Thumper, location varies in Des Moines, IA<\/strong><\/p>\n

Veggie Thumper is a food bus located in Des Moines Iowa. They have a variety of vegan meals such as their Philly cheesesteak and their bbq chick\u2019n nachos. You can find the Veggie Thumper bus cruising around Ohio doing pop-ups at various events in the area.<\/p>\n","protected":false},"excerpt":{"rendered":"

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\u2019s guide: Dreamboat Donuts & […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-21657","post","type-post","status-publish","format-standard","hentry","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/posts\/21657","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/comments?post=21657"}],"version-history":[{"count":1,"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/posts\/21657\/revisions"}],"predecessor-version":[{"id":21659,"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/posts\/21657\/revisions\/21659"}],"wp:attachment":[{"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/media?parent=21657"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/categories?post=21657"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/tags?post=21657"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}