Vegetarian Journal (now Vegan Journal) has ran two articles on vegan grilling that you might find helpful:

Gourmet Grilling by Chef Nancy Berkoff, EdD, RD includes grilling tips as well as recipes for Grilled Eggplant, Mediterranean Grilled Portobellos with Pine Nuts, Curried Barbecue Tempeh, Roasted Pepper and Eggplant Dip, Pineapple Peach Salsa, Japanese-Style Grilled Asparagus, Grilled Sweet Peaches, and Roasted Corn. See: https://www.vrg.org/journal/2002issue3/2002_issue3_gourmet.php

Nancy also wrote another article titled Outdoor Feast and it includes vegan recipes for the grill including Tofu and Potatoes Kebobs, Vietnamese “Beef” Salad, Lime and Chili “Steaks,” and Grilled Pineapple. See: https://www.vrg.org/journal/vj2015issue2/2015_issue2_outdoor_feasts.php

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

Below is a list of some of the vegan chicken-style products available today.

Alpha Foods offers Original Chik’n Nuggets Sizzlin’ Spicy Chik’n. Chick’n Strips, Crispy Chick’n Patties, and Sizzlin’ Spicy Chik’n Patties. For more details, see: https://www.eatalphafoods.com/products#NUGGETS

BeLeaf produces Drumsticks, Half Chicken, Patties, Nuggets, and Crispy Nuggets. See: https://www.beleafvegan.com/MeatlessProducts.php

Better Chew offers Fried Chicken Nuggets. See: https://eatbetterchew.com/

Beyond Chicken offers Beyond Chicken Tenders. For details, see: https://www.beyondmeat.com/en-US/products/beyond-chicken-tenders

Daring Foods produces Plant-Based Chicken Pieces in several varieties including Original, Breaded, Cajun, and Lemon & Herb. For information, see: https://www.daring.com/

Field Roast sells Classic Nuggets and Buffalo Wings. See: https://fieldroast.com/products/

Gardein offers Ultimate Plant-Based Chick’n Tenders, Chick’n Fillets, and Chick’n Nuggets. They also offer Crispy Chik’n Sliders, Chick’n Patties, Golden Chick’n Nuggets, Nashville Hot Chick’n Tenders, Spicy Gochujang Style Chick’n Wings, and Chipotle Georgia Style Chick’n Wings, Chick’n Strips, Teriyaki Chick’n Strips, Seven Grain Crispy Tenders, Mandarin Orange Crispy Chick’n, Sweet and Tangy Barbecue Wings, Chipotle Lime Flavored Chick’n Tenders, and Lightly Seasoned Chick’n Scallopini. For details on all these products, see: https://www.gardein.com/chickn-and-turky

Hungry Planet produces Chicken Pattie sand Chicken Chipotle Patties. Visit https://www.hungryplanetfoods.com/ for information.

Impossible Foods sells Chicken Nuggets and Wild Nuggies. See: https://impossiblefoods.com/products/chicken

Jack & Annie’s offers Nuggets made from Jackfruit. See: https://www.jackandannies.com/our-products/nuggets/

Lightlife produces The breaded Plant-Based Chicken Tenders and Plant-Based Fillets. See: https://lightlife.com/our-food/?active_filter=chicken

Lily’s Vegan Pantry offers Ginger Chicken, Chicken Bites, Gong Bao Chicken, Teriyaki Chicken, Lemon Chicken, Smoked Drumsticks, Chicken Nuggets, Whole or Half Chicken, and Chicken Legs. See: https://www.lilysveganpantry.com/Vegan_Chicken_s/1516.htm

Morning Star Farms offers MorningStar Farms® Veggie BBQ Chik’n Nuggets; MorningStar Farms® Veggie Chik’n Nuggets; MorningStar Farms® Veggie Buffalo Chik Patties®; MorningStar Farms® Veggie Original Chik Patties®; MorningStar Farms® Veggie Zesty Ranch Chik’n Nuggets; and MorningStar Farms® Veggie Sweet Mustard Chik’n Nuggets. For details on these products, see: https://www.morningstarfarms.com/en_US/products/chikn.html

Skinny Butcher offers Crazy Crispy Chick’n Tenders and Nuggets. See: https://skinnybutcher.com/

Sweet Earth sells Frozen Vegan Mindful Chik’n. See: https://www.goodnes.com/sweet-earth/products/mindful-chikn/?tag=10951&category=8381

Tofurky sells Chick’n in several flavors including Lightly Seasoned, Thai Basil, Sesame Garlic, and Barbecue. For more information, see: https://tofurky.com/what-we-make/chickn/

VFC Foods offers Chick’n Fillets, Popcorn Chick’n, and Chick’n Bites. See: https://vfcfoods.com/en-us/

Debra Daniels-Zeller article titled Healthy Vegan Dishes on a Budget! provides tips on how to save money when preparing vegan meals and also shares recipes for:
Spicy Black Beans
Grilled Pepper and Quinoa-Millet Salad with Raspberry Vinaigrette
Zucchini-Corn Chowder with Tomatoes
Kidney Bean-Sweet Potato Stew
Lemon Cornbread
Lemon-Carrot Coleslaw
Tofu-Broccoli Noodle Bowl

You can read the entire article here:
http://www.vrg.org/journal/vj2017issue3/2017_issue3_dishes_budget.php

Subscribe to Vegan Journal by visiting: http://www.vrg.org/member/2013sv.php

Nothing beats a simple graphic to get the vegan message out! The Vegetarian Resource Group created My Vegan Plate to display on outreach tables at various events. If you live in the United States, you can request copies of this handout to distribute by emailing us at [email protected]

You can view the handout here: https://www.vrg.org/nutshell/MyVeganPlate.pdf

This same handout can also be read in Spanish here: https://www.vrg.org/images/miplatovegano.jpg

We also have a version you can print out for kids to color on: https://www.vrg.org/nutshell/MyVeganPlateCP.pdf

Donations towards this outreach are always appreciated: www.vrg.org/donate

By Reed Mangels, PhD, RD

Highlights of a recent visit to the Hudson Valley area of New York included a walk at the New Croton Dam and Dam Good™ English Muffins whose package features a drawing of the New Croton Dam. Dam Good™ English Muffins are vegan sourdough muffins, baked in Peekskill, NY and made using non-GMO ingredients with no preservatives.

They are tasty! Muffins come in four varieties – white, whole wheat, multigrain, and cinnamon swirl. Split and toast a cinnamon swirl muffin and your kitchen will smell like you’ve made a batch of cinnamon rolls. The cinnamon gives them a warm sweetness, but they are not overwhelmingly sweet with only a couple of grams of added sugar per muffin. Multigrain muffins feature a light dusting of oats and seeds and would make a delicious sandwich bun as well as a toasted breakfast bread. Whole wheat muffins have no added sugar which makes it easy to appreciate their wheaty goodness. The white muffins, like the other varieties, are puffy and filled with nooks and crannies. The white muffins have the strongest sourdough flavor.

According to their Operations Manager,  “We decided to make our entire product line vegan so that we could cater to a larger customer base, including those with different dietary needs and restrictions. We also saw this as an opportunity in the English muffin category, as most other brands on the market don’t offer vegan varieties.”

Dam Good™ vegan English muffins can be ordered online and are shipped throughout the United States.

Heme Flavors photo from Impossible Foods

Chen Zeng, who recently complete his Master of Food Science at Cornell University, wrote the following.

With the advancement of gene-editing technology, we are seeing a lot of companies making animal-like food using yeasts, for example heme proteins by Impossible Foods. Yeasts are usually used in baking, brewing, and wine making and they are not born with the capability of producing animal-like proteins. Therefore, to make these animal-like proteins using yeast, a varied form of fermentation is used, commonly known as “precision fermentation.” It essentially means using gene-editing technology to engineer the yeasts, which enables them to produce animal-like proteins. To design the genetically engineered yeast, the targeted genes carrying the desired protein production trait in animals are selected from a DNA database. Thanks to genome sequencing, scientists were able to compile all the genetic information from animals into understandable codes and store them online. Therefore, no animals have to actually be involved in this process at this point. Yeasts are then inserted with the desired genes (based on animals) so that they produce these animal-like proteins in the same way they produced alcohol and CO2 by consuming sugar. Dairy proteins and egg proteins may be produced in this way. Impossible Foods’ heme proteins are a little different since the heme producing gene they used is isolated from soybean plants instead of animals. Because these proteins made by yeasts are identical molecules compared to the animal ones, they can be applied in producing dessert and dairy products that traditionally use egg and milk as well as in meat analog products to mimic the meaty taste. Although no animals may currently be used in producing these products, it is worth noting that these new ingredients may undergo animal testing to ensure they are safe for human consumption.

(Note from VRG editor: Not everyone will want to use products originally based on animal genes. However, if you do, note that there are many new products being developed in different ways, so you should check each to make sure there are no current animal inputs, as well as look at other aspects to decide if you want to use these products or not.)

The contents of this posting, our website, and our other publications, including The Vegetarian Journal/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.

Greens with New Potatoes and Beans

Debra Daniel-Zeller’s piece “Warm Weather Salads Fit to Be Meals” includes recipes for Shiitake Mushroom, Quinoa and Greens with Toasted Cashews; Greens with New Potatoes and Kidney Beans; Spinach and Bean Salad with Mustard Croutons; Lime-Infused Black Bean, Corn, and Tomato Salad; 3-Bean Salad with Sweet Onions and Arugula; Soba Noodles with Marinated Tofu and Baby Kale; and Grilled Vegetable Salad with Lemon-Cashew Dressing. Her article can be found here: https://www.vrg.org/journal/vj2015issue3/2015_issue3_salads_meals.php

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

Share this handy poster with family and friends. You can also print it out and post it on your refrigerator. See: https://www.vrg.org/nutshell/VeganDietsinaNutshellPoster.pdf

Sicile wanted to become a vegetarian in second grade when she realized chicken was a “a chicken.” Not being in a vegetarian family, she eventually became vegetarian around sixth grade on her own, and now has been vegan about four years.

Sicile said, “I have worked to bring veganism to the world around me, through both community service and my curricular commitments at school.” In Brooklyn she volunteered at Community Solidarity, which distributes vegetarian produce and vegetarian meals to those in need. For her senior school project, she examined the accessibility of veganism for those with limited economic means. She compiled a cookbook with meals and servings sizes for families on a fully SNAP budget, so that individuals limited to EBT funds for food (food stamps) could afford these recipes. She said, “I made sure that all of my recipes were relatively easy and didn’t require large time commitments, whether it be for the cooking itself or just for the finding/purchasing of ingredients. Lastly, I also made sure to develop meals that are nutritious and have many of the nutrients that can go lacking in the diets of first-time vegans, such as iron and calcium.” You can see the beautifully illustrated recipes at https://docs.google.com/document/d/1V8p5S5c7WFH27GhGnCko39UiNWLqie1T/edit Sicile did the cooking and photography herself.

In college, Sicile plans to study the intersection of political science and ethics, which includes food justice, and the way we can achieve it for everyone. She will be attending Princeton.

For information on other scholarship winners and applying for the next Vegetarian Resource Group college scholarship contest, see https://www.vrg.org/student/scholar.htm

Deadline is February 20th of each year.

To support additional VRG scholarships and internships, donate at vrg.org/donate, call (410) 366-8343, or mail contribution to The Vegetarian Resource Group, P.O. Box 1463, Baltimore, MD 21203.

Photo from Paranormal Pizza Co.

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 (Note: Due to the COVID-19 pandemic many are doing take-out and/or delivery now):

De Buena Planta, 1118 Abbot Kinney Blvd., Venice, CA 90291 and 2815 W. Sunset Blvd., Los Angeles, CA 90026

De Buena Planta is a plant-based Mexican restaurant that serves orange pancakes, salsa verde chilaquiles, machaca con huevo tacos, and more.  Despite the small dine-in capacity, the outdoor seating is charming, with music playing overhead.

Eat Greenz, 2901 Marne Hwy., Mt. Laurel Township, NJ 08054

Vegetable dumplingz, chik’n’bites, chin chin, cookies, tossed noodles with chink’n bites, fried bulgur wheat, Khadijah wheat, uncle Elroy’s nachos, and a variety of other dishes are available at Eat Greenz.

Gatherer Sandwiches, 3864 Mission Blvd., San Diego, CA 92109

Among their core values, Gatherer Sandwiches lists sustainability in sourcing produce, monitoring kitchen waste, and packaging choices. Sandwiches have catchy names like Stranger in the Alps (with turkey and of course, Swiss cheese), Visible Valley, (chicken, cheddar, carrots and more dressed with Ranch—naturally) and Smiling Swine (Bakon, avocado and sprouts). All are served on warm Bread & Cie bread, many with pickles, banana peppers, and honey mustard. Want to supersize your veggies, how about extra sauce, cheese or protein? You can for just a small fee. Some GF options are available. Gatherer Sandwiches expresses their aim to strike a balance between fresh, innovative vegan cuisine and nostalgic sides like Dill potato salad or Hawaiian mac salad, distinguished by a creamy, sweet and sour mayonnaise-based sauce.

M & Love Café, 3319 Highland Ave., Manhattan Beach, CA 90266

M & Love Café offers grab-and-go meals, bagels with sweet and savory toppings, baked goods, snacks, and smoothies. Bagel toppings include classic almond butter, banana, and house-made cashew cream cheeze as well as more unusual combinations such as avocado, rose petals, and jalapeno-lime crema. Salads, wraps, and sandwiches are also available such as kale summer salad, chickpea tacos, and tempeh sandwiches. All sweets are made from scratch and include donuts, muffins, and cookies. All items are gluten-free.

Paranormal Pizza, 554 N. New St., Bethlehem, PA 18108

Located in downtown Bethlehem, specializes in all-vegan pizzas made from scratch, including making their own cashew cheese in house. Alternatives to cashew cheese are available for those with allergies, as are gluten-free pizzas (for an extra charge). Offerings include the Gibson Praise with soy bacon bits, onions and mushroom; Alien Bounty Hunter with garlic knot crust, seitan pepperoni, beyond sausage, and veggies; and build your own – in addition to secret menu vegan wings.

Vegiterranean Kitchen, 481 East High St., Moorpark, CA 93021

Vegiterranean Kitchen serves Mediterranean-style appetizers, soups, salads, pita wraps, entrees, and desserts. Weekly specials include the Mediterranean sautéed veggies rice bowl and the peaceful burger made with cracked wheat and Mediterranean spices. Appetizers and soups include classic stuffed grape leaves and lentil soup as well as chickpea kibbeh (chickpea balls with cracked wheat, tahini, onions, and walnuts served with a red pepper paste sauce). All entrees are served with pita and turnip pickles and include stuffed eggplant with tahini, white bean plaki with spicy tomato and onion sauce. For dessert, options such as tahini bread and turmeric cake are available.