Are you searching for vegan meal ideas for Thanksgiving? If so, visit https://www.vrg.org/recipes/vegan_thanksgiving.php
Below is a list of some of the restaurants, caterers, and groups offering vegan meals/potlucks for Thanksgiving (both before and on that day) alphabetically by state. If you’re looking for some new recipes to prepare for Thanksgiving, visit: http://www.vrg.org/recipes/vegan_thanksgiving.php
We wish you a very Happy and Healthy Thanksgiving!
ARIZONA
Soul Center, Mesa, AZ
https://www.meetup.com/VEGphx/events/281261576/
Green The American Vegetarian, Tempe, AZ
https://www.greenvegetarian.com/thanksliving2021
Loving Hut, Phoenix, AZ
https://www.meetup.com/VEGphx/events/281261508/
CALIFORNIA
Davis Food Co-op, Davis, CA
https://www.eventbrite.com/e/vegan-thanksgiving-sides-tickets-169731564679
Native Foods, Costa Mesa, Los Angeles, and San Diego, CA
Sugar Taco, Los Angeles, CA
https://sugartaco.com/los-angeles-sugar-taco-events
Raven’s Restaurant at The Standford Inn, Mendocino, CA
COLORADO
Native Foods, Glendale, CO
FLORIDA
Persimmon Hollow Brewing Company, Orlando, FL
https://allevents.in/orlando/vegan-thanksgiving-grateful-gathering/200021693632806
GEORGIA
Café Sunflower, Atlanta and Buckhead, GA
https://www.cafesunflower.com/thanksgiving/
Grey’s 5th Annual Vegan Thanksgiving, Fairburn, GA
https://www.rebelity.com/Events/v2/3000/greys-5th-annual-vegan-thanksgiving-lake-house-dinner
ILLINOIS
ChicagoVeg, Chicago, IL
https://www.meetup.com/ChicagoVeg/events/281302547/
Native Foods, Chicago, IL (loop)
MARYLAND
Land of Kush, Baltimore, MD
https://www.facebook.com/pg/TheLandofKush/menu/
One World Café, Baltimore, MD
https://www.facebook.com/One-World-Cafe-191474677552909/
NEW JERSEY
Bwè Kafe, Hoboken, NJ
https://www.eventbrite.com/e/friendsgiving-dinner-vegan-gf-tickets-182823117867
NEW YORK
Wild By Nature Market, various locations on Long Island, NY
https://wildbynature.com/2021-vegan-thanksgiving-menu/
NORTH CAROLINA
Triangle Vegetarian Society Thanksgiving Dinner in Durham, NC
https://www.trianglevegsociety.org/thanksgiving/
OHIO
Sunrise Sanctuary, Marysville, OH
https://www.sunrisesanctuary.org/contact-2/events/
PENNSYLVANIA
Meetup event, Lancaster, PA
https://www.evensi.us/vegan-thanksgiving-potluck-1712-judie-ln/422138910
Miss Rachel’s Pantry, Philadelphia, PA
https://www.missrachelspantry.com/thanksgiving-2021
Eden Café, Scranton and Wilkes-Barre, PA
https://www.facebook.com/edenavegancafe
TEXAS
VEGG, Austin, TX
https://www.veggaustin.com/popups
Vegetarian Society of El Paso, TX
VERMONT
Vine Sanctuary, Springfield, VT
https://www.facebook.com/events/238508358334484
WASHINGTON
Pasado’s Safe Haven, Sultan, WA
Plum Bistro, Seattle, WA
WASHINGTON, DC
DC Veg Society, Washington, DC
Due to the generosity of an anonymous donor, The Vegetarian Resource Group each year will award $20,000 in college scholarship money to graduating U.S. high school students who have promoted veganism/vegetarianism in their schools and/or communities. Vegetarians do not eat meat, fish, or fowl. Vegans are vegetarians who do not use other animal products such as dairy or eggs.
One award of $10,000 and two awards of $5,000 will be given. Entries may only be sent by students graduating from high school in spring 2022. Deadline is February 20, 2022. We will accept applications postmarked on or before February 20, 2021. Early submission is encouraged!
Applicants will be judged on having shown compassion, courage, and a strong commitment to promoting a peaceful world through a vegan/vegetarian 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.
For details on the contest, see: http://www.vrg.org/student/scholar.htm
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):
BJ’s Bites, 1806 Del Prado Blvd. S., Cape Coral, FL 33990
BJ’s Bites serves tacos, cauliflower bites, tofu bites, fries, and a baked Mac and Cheese dish that’s too good to pass up! They also offer soft serve for dessert!
Estella’s Vegan Dessert Boutique, 19120 Grand River Ave., Detroit, MI 48223
Family recipes form a key element of this black-owned bakery’s offering. There are four flavors available at the bakery: red velvet, lemon, chocolate turtle, and strawberry crunch. Their facility was once a bookshop, with seating limited to 6 people. When customers arrive, they can anticipate a warm, family-friendly atmosphere.
Grandma’s Kitchen, 123 South Catherine St., Montour Falls, NY 14865
This charming restaurant in the center of Montour Falls serves up all-vegan versions of classic American breakfast and lunch foods. The old-timey décor with family pictures and plenty of light creates a cozy ambience in which to enjoy the likes of casseroles, scrambles, salads, soups, and shepherd’s pie — or just a selection of teas or coffee and baked goods. Menu, handwritten on a chalkboard, varies daily, but you can be sure they will offer a variety of delicious, filling, plant-based options to choose from.
Green Street Eatery, 7 Emerson Ave., Levittown, NY 11756
Green Street Eatery was previously a subway station on the south side of Hempstead T’pike in Levittown, behind the racetrack. The north and west storefronts are connected by a huge outdoor mall that stretches all the way to Hicksville Rd. The staff is kind and accommodating. The food’s quality and portion sizes are outstanding. Definitely check out the Jackfruit Carnitas Tacos, Vietnamese fries, Seoul Bowl, and so much more! Brunch dishes on Sunday include pancakes, French toast, smoothies, and donuts.
Kula Ice Cream Shop, 9883 Pacific Heights Blvd., Ste. F, San Diego, CA 92121
This female-owned shop offers pints of plant-based ice cream. They also offer customized items. Customers may select from 12 lip-smacking varieties such as Chocolate Chip Cookie Dough, Lava Cake, Unicorn Poop (which sounds odd), and others. Scoops come with a house-made waffle cookie and can be served on a cone or in a cup. The vegan and gluten-free cone selections include waffle, sugar, and cake. Some of the ice creams are made with various nuts and seed bases to accommodate each customer’s preferences and sensitivities. Not all ice creams contain nuts; some are soy-based. They also sell seasonal sorbets (water-based). Kula Ice Cream Shop also sells ice cream with trace quantities of alcohol. They ship once a month to California, Nevada, and Arizona. The ice cream is packaged in compostable and recyclable materials.
Preference, 360 Boniface Pkwy., B11, Anchorage, AK 99504
Preference is a low-impact business that uses biodegradable forks and cups to reduce waste. The menu varies weekly, so be sure to check it out before you go.
The Cocinita Miami, 70 SE 5th St., Ste. 107, Miami, FL 33131
Vegan cuisine is no longer boring! From tacos to arepas, this restaurant serves a wide range of delectable and nutritious Latin-inspired plant-based cuisine. With charming outside seating, the ambiance is earthy and clean. The staff is really courteous and knowledgeable, and they provide prompt and excellent service.
Yoga-Urt, Kenneth Village, 1407 W. Kenneth Rd., Glendale, CA 91201; 2211 W. Sunset Blvd., Los Angeles, CA 90026; and 1700 Ocean Park Blvd., Santa Monica, CA 90405
Yoga-Urt is a California-based soft serve and smoothie shop. The soft serve is made with a homemade almond cashew base, almonds, and organic ingredients, as well as probiotics. Smoothie pies, ice cream sandwiches, kombucha, coffee, tea, all organic, and gluten-free waffle cones are on the menu.
Zonk Burger, 2919 Race St., Fort Worth, TX 76111
Zonk Burger is an all-vegan fast-casual burger restaurant in Fort Worth’s River East area that serves a limited, straightforward menu of burgers, hand-cut fries, salads, desserts, and beverages. They do not serve Impossible Burger, Beyond Meat, or Gardein since they aim to develop unique dishes. Kindly notify the cashier of any allergies so that they can answer specific inquiries or check with the kitchen. Customers may sit and enjoy lunch, happy hour, or dinner on the exterior, which is pink and has an attractive patio with blue chairs and yellow and white umbrellas.
Catherine is a Vegetarian Resource Group 2021 video contest winner. She said:
I am interested in veganism because I care about the life and well-being of animals. After learning about the factory farming process and animals being impregnated, mutilated, slaughtered, etc. and the environmental impacts like deforestation and the release of methane in the air, I went on a plant-based diet and began supporting cruelty free brands.
See her video here: https://www.vrg.org/veg_videos.php#catherineching
Deadline for the next VRG video contest is July 15, 2022.
See: https://www.vrg.org/videoscholarship.php
To support Vegetarian Resource Group scholarships and internships, donate at vrg.org/donate
A reader highly recommended Blaze Pizza, which they said is a national build your own pizza chain. You can build your own pizza with vegan cheese and crust. For example, see:
They indicate which dough is vegan, and give choices of vegan cheese or no cheese.
Go to: https://hq.blazepizza.com/menu/
The contents of this posting, our website, and our other publications, including Vegetarian 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.
For info on other quick service chains, see: https://www.vrg.org/fastfoodinfo.php
Saisravya is a Vegetarian Resource Group 2021 video contest winner. She said:
I became interested in vegetarianism to increase my awareness of its impact and variety of benefits. I quickly noticed that there weren’t many resources helping with the process of switching to a no-meat diet. Hence, I researched and compiled a list of tips to help with the process.
See her video here: https://www.vrg.org/veg_videos.php#saisravyabandla
Deadline for the next VRG video contest is July 15, 2022.
See: https://www.vrg.org/videoscholarship.php
To support Vegetarian Resource Group scholarships and internships, donate at vrg.org/donate
Next time you’re visiting New York City, NY or Chicago, IL you might want to check out Plant Junkie. They serve up delicious vegan comfort food including a variety of bowls with an international flavor such as Bankok Curry, Sri Lankan Buddah, Yucatan Maya, Greek Salad, and more. They also offer creative sandwiches including BBQ Jack Fruit, Crispy “Chicken,” Southern Po Boy, and others. You can also select from a variety of sides such as Mac-n Cheese, Thai Cabbage Slaw, Garlic Broccoli, Cold Peanut Noodles, and so many other options.
For more information on Plant Junkie, see: https://www.plantjunkieusa.com/
Also, check out The Vegetarian Resource Group’s online guide to veggie restaurants in the USA and Canada: https://www.vrg.org/restaurant/index.php
A
perfect easy dessert or brunch dish to share! This simple recipe by Leslie Gray
Streeter will come together in a snap and please any crowd. Toss together
chopped apples (or pears) with seasonings and an oatmeal crumb topping.
Everything goes on one sheet pan and into the oven. For a decadent treat, serve
with a scoop of vegan vanilla ice cream!
Go to: https://youtu.be/WAQ6pPsqMnI
The Vegetarian Resource Group sent in the following testimony to USDA in October, 2021. We did not address every question they asked in the request for comments since whether or not a product is labeled pork loin containing cultured animal cells as opposed to pork containing cultured animal cells did not seem like “our” issue.
We welcome the opportunity to comment on Labeling of Meat or Poultry Products Comprised of or Containing Cultured Animal Cells. As a consumer organization, we prioritize providing clear, helpful label information that consumers can use to make an informed choice.
Response to question 1:
We believe that the name or statement of identity of meat or poultry products comprised of or containing cultured animal cells should inform consumers about how the animal cells were produced. Vegetarians do not eat meat or poultry and would want to be aware that a product contains cultured animal cells. We assume that this would also be the case for those with an allergy to meat or poultry products and for those who avoid these products due to religious beliefs. In addition, consumers may not want to purchase products comprised of or containing cultured animal cells due to concerns about the negative environmental impact of producing these products.1
In 2020, a survey was conducted online within the United States by The Harris Poll on behalf of The Vegetarian Resource Group from June 22-24, 2020 among 2,074 U.S. adults ages 18 and older. We found that more than half of the U.S. adult population (54%) always or sometimes eats vegetarian (including vegan) meals when eating out. We asked if survey respondents would purchase a meat alternative grown from animal cell DNA obtained ten years ago, which does not currently involve the raising of animals. Only 12% of respondents said they would purchase such a product; 19% of vegetarians including vegans would purchase a meat alternative grown from animal cell DNA; 19% of those that sometimes or always eat vegan meals when eating out and 18% of those that sometimes or always eat vegetarian, including vegan, meals when eating out would purchase this type of meat alternative.2 Similarly a 2021 national survey was commissioned by The Vegetarian Resource Group and conducted online by YouGov, of 8 -17 year-olds. This survey found that more than half (53%) of 8-17 year-olds sometimes or always eat vegetarian meals when eating out. As was done in the adult poll, we asked if survey respondents would purchase a meat alternative grown from cells (DNA) from an animal, which was collected years ago which does not currently involve the raising of animals. Only 9% of respondents said they would purchase a meat alternative grown from animal cell DNA.3
Since so many consumers would choose not to purchase a product produced using animal cell DNA, it is important that consumers be informed about the presence of cultured animal cells in products in clear, easily understood language. This should be indicated in the product name and in the ingredient list on the product label so that consumers can be aware of the product’s composition.
In addition to label information, it is important for companies to have specific information about the source of these cells in their products on their websites since many people look on product websites for information. This information should also be presented in clear, easily understood language.
Response to question 2a:
Use of a term such as “engineered using cultured animal cells” would help consumers understand that the product is based on animal products and that animal cells are used in production. An educational program would need to be developed to inform consumers about the meaning of “cultured” in this context. This terminology should be prominently delayed on the product’s label so that consumers are aware of the product’s composition.
Response to question 3:
Meat and poultry products that are comprised of both slaughtered meat and cultured animal cells should be required to be labeled in a way that clearly informs consumers that the product contains both slaughtered meat and cultured animal cells. It is important to specify that the cultured cells are animal cells so that consumers can decide whether or not they want to purchase a product containing animal cells. As discussed in our response to question 1 above, consumers are reluctant to purchase a product derived from animal cell DNA. Information about product composition should appear on the label.
Response to question 4:
The terms “vegetarian,” “vegan,” and “plant-based” should never now or in the future be used in the product name or on the product label of a food comprised of or containing cultured animal cells. This terminology would be a misrepresentation of the food product. Although the FDA does not currently define “vegetarian,” “vegan,” or “plant-based,” these terms are commonly used to imply that products do not contain ingredients from meat/fish/poultry (vegetarian) or from all animal products and by-products (vegan). “Plant-based” has a variety of meanings but it is commonly used to indicate that a product is vegetarian or vegan.4 Having “vegetarian,” “vegan,” or “plant-based” on a label of a product containing cultured animal cells would be misleading to consumers.
A survey of vegetarian and vegan groups conducted in 2013 found that the majority did not believe that a meat alternative grown from animal cell DNA, obtained ten years ago, which does not currently involve the raising of animals should be labeled as “vegan.”5 This survey, although informal in nature, suggests that advocacy groups would not support having terms such as “vegan” used on the label of foods comprised of or containing cultured animal cells.
Additionally, terms such as “non-animal” or “animal-free” should never now or in the future be used in the product name or on the product label of a food comprised of or containing cultured animal cells. Use of these terms would be misleading for consumers who, for religious, ethical, philosophical, environmental, or other reasons do not want to purchase products in which animal products were used at some point in production.
Response to question 8:
FSIS should not establish a regulatory standard of identity for foods comprised of or containing cultured animal cells unless this standard of identity clearly states that the food is comprised of or contains animal cells and that this information is required to be included on the product label in both the name of the product and in the ingredient list.
Response to question 12:
FSIS-regulated broths, bases, and reaction flavors produced from animal cells should be required to declare the source material in the product name and in the ingredient listing. This information will allow consumers to choose whether they want to purchase these products. Additionally, the terms “vegetarian,” “vegan,” and “plant-based” should never now or in the future be used in the product name or on the product label of broths, bases, and reaction flavors comprised of or containing cultured animal cells for the reasons discussed in the response to question 4.
Response to question 13:
The presence of cultured animal cells in further processed products regulated by FSIS should be identified on the product label, both in the product name and in the ingredient listing. This information will allow consumers to choose whether they want to purchase these products. Additionally, the terms “vegetarian,” “vegan,” and “plant-based” should never now or in the future be used in the product name or on the product label of further processed products comprised of or containing cultured animal cells for the reasons discussed in the response to question 4.
Thank you for the opportunity to comment on this issue.
References
1. Meat Atlas. https://eu.boell.org/en/MeatAtlas. 2021; pp. 60-61.
2. What vegetarian and vegan products will American adults purchase? Questions asked by The Vegetarian Resource Group in a national poll. https://www.vrg.org/nutshell/harris2020veganadultwriteup2blog.pdf. 2020.
3. How many youth in the U.S are vegan? How many teens eat vegetarian when eating out? https://www.vrg.org/nutshell/Yougov2021youthteenwriteup.pdf. 2021.
4. What does plant-based actually mean? https://www.vrg.org/journal/vj2018issue4/2018_issue4_plant_based.php. 2018.
5. What do vegetarian groups consider vegetarian and vegan? https://www.vrg.org/journal/vj2014issue2/2014_issue2_what_do_consider.php. 2014.
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The Vegetarian Resource Group (VRG) is a non-profit organization dedicated to educating the public on veganism and the interrelated issues of health, nutrition, ecology, ethics, and world hunger. We have been helping health professionals, food services, businesses, educators, students, vegans, and vegetarians since 1982. In addition to publishing the Vegan Journal, VRG produces and sells a number of books.
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