Due to the generosity of anonymous donors, The Vegetarian Resource Group each year will award $50,000 in college scholarship money to graduating U.S. high school students who have promoted veganism in their schools and/or communities. One award of $10,000 and six awards of $5,000, and additional runner-up prizes will be given. Entries may only be sent by students graduating from high school in SPRING 2025

We will accept applications postmarked on or before FEBRUARY 20, 2025. 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 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.

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].

A Vegan Journal article by Nava Atlas called “Collard Comforts” includes recipes for Stir-Fried Collard Greens and Cabbage; Spicy Collard Greens with Black-Eyed Peas and Tomatoes; Hoisin-Glazed Collard Greens and Sweet Potatoes; Rosemary Potatoes and Collard Greens with Vegan Sausage; and Roasted Collard Greens with Polenta and Brussels Sprouts. These delicious recipes can be found here: https://www.vrg.org/journal/vj2024issue4/2024_issue4_collard_comforts.php

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

The Vegetarian Resource Group continues to be very busy on a daily basis. Below are some examples of successes and activities. Your support through Combined Federal Charity (CFC) or your Local/State Campaign is greatly appreciated! You can also donate directly to VRG at www.vrg.org/donate

Here’s a sampling of some of our accomplishments and outreach:

• The Vegetarian Resource Group Nutrition Advisor Reed Mangels, PhD, RD, was interviewed for an article for Contemporary Pediatrics about nutritional benefits and/or drawbacks of veganism and vegetarianism in adolescents. The aim of this article is to provide general practice pediatricians with guidance and nutritional information that they can share with their patients who may want to pursue either of these diets. Reed was also interviewed in The New York Times about nutrition for new vegetarians or those transitioning to a vegetarian diet.
• The Dental Hygienist’s Guide to Nutritional Care textbook asked to reprint VRG’s My Vegan Plate. One of our VRG interns separately said, “This visual was also a resource my supervisor, the registered dietitian I worked with during my peer nutrition coach internship, recommended for vegan clients.”
• Reed Mangels, PhD, RD, spoke for the Vegetarian Nutrition Dietetic Practice Group Spotlight session at the annual FNCE meeting of the Academy of Nutrition and Dietetics in Minneapolis, Minnesota. The session was based on two systematic reviews of topics in vegetarian nutrition, namely, Vegetarian Nutrition for Disease Management and Vegetarian Nutrition for Disease Prevention, that were conducted for the Academy of Nutrition and Dietetics Evidence Analysis Library. The session is titled Exploring the Rewards and Challenges of Vegetarian Diets: A Fresh Look at the Academy’s Position.
• Charles Stahler and Debra Wasserman coordinated a booth at the Animal Vegan Summit in Alexandria, Virginia, while Elsa Spencer, PhD, staffed a VRG booth at Charlottesville VegFest in Virginia, Phil Becker staffed a booth at World VegFest in San Francisco, California, and Heather Francis coordinated VRG’s booth at the Boston Veg Food Fest in Massachusetts.
• VRG sent 600 of VRG’s I Love Animals and Broccoli Coloring Books plus El arco iris vegetariano coloring books to PG County Maryland WIC. A nutritionist from a county health department in New Jersey asked to reprint our My Vegan Plate. We sent 400 Vegan Journals for grab bags for the Columbia, South Carolina VegFest and also Sarasota, Florida VegFest, and we sent a box of brochures for tabling at a Black Family Wellness Expo in AL. We also shipped a box of Vegan Journals to be distributed at Texas VegFest in Austin, Texas.
• VRG continues to host interns/volunteers throughout the year.

This is just a small sampling of what we are doing at VRG every day. Thank you so much! We couldn’t do this without your support.

You can donate directly to VRG at www.vrg.org/donate You can also mail donations to The Vegetarian Resource Group, PO Box 1463, Baltimore, MD 21203 or call in your donation to (410) 366-8343 Monday through Friday 9am to 5pm EST.

by Reed Mangels, PhD, RD

There are times when people’s protein needs are higher. For example, in pregnancy, the recommendation for protein is 25 grams higher than it is when someone is not pregnant. That’s an increase of about 50%. Older adults may have higher protein needs than younger adults. Athletes may have somewhat higher protein needs than non-athletes (1). It’s entirely possible to meet protein needs with a vegan diet. Sometimes, choosing a higher protein plant milk can help to meet protein needs.

We’ve updated our list of higher protein plant milks from 2023. Our updated list includes only plant milks that are labeled as original or unsweetened. Since plant milks are often also used as a source of calcium, vitamin D, and vitamin B12, we’ve included information about whether the milks we identified are fortified with these nutrients.

Edensoy Unsweetened, Organic Soymilk (shelf-stable) provides 12 grams of protein per cup of milk. Fortified with calcium (40 mg/cup) but not with vitamin D or vitamin B12.

Pacific Foods Original Ultra Soy Milk (shelf-stable) has 10 grams of protein in a cup. Fortified with calcium (340 mg/cup), vitamin D (2.5 mcg/cup), and vitamin B12 (1.5 mcg/cup).

Edensoy Original, Organic Soymilk (shelf-stable) has 10 grams of protein in a cup. Fortified with calcium (90 mg/cup) but not with vitamin D or vitamin B12.

Edensoy Original Extra, Organic Soymilk (shelf-stable) provides 10 grams of protein per cup. Fortified with calcium (280 mg/cup), vitamin D (1.1 mcg/cup), and vitamin B12 (2.9 mcg/cup).

Dream Soymilk Original with Calcium & Vitamin D (shelf-stable) provides 10 grams of protein per cup. Fortified with calcium (310 mg/cup), vitamin D (4.8 mcg/cup) and vitamin B12 (1.1 mcg/cup).

Pacific Foods Organic Unsweetened Soy Milk (shelf-stable) has 9 grams of protein in a cup. It is not fortified with calcium, vitamin D or vitamin B12.

West Life Organic Unsweetened Soymilk Plain (shelf-stable) provides 9 grams of protein per cup. It is not fortified with calcium, vitamin D or vitamin B12.

Trader Joe’s Organic Non-dairy Soy Beverage Unsweetened (shelf-stable) provides 9 grams of protein per cup. It is not fortified with calcium, vitamin D, or vitamin B12.

Califia Farms Original Protein Oatmilk (refrigerated) is based on oats and pea protein and has 8 grams of protein per cup. It is fortified with calcium (590 mg/cup) and vitamin D (5 mcg/cup) but does not supply vitamin B12.

Califia Farms Kids’ Complete Plant-based Milk (refrigerated) contains pea protein, chickpea protein and fava bean protein and has 8 grams of protein/cup. It is fortified with calcium (310 mg/cup), vitamin D (4.4 mcg/cup), and vitamin B12 (1.1 mcg/cup).

Ripple Original Pea-based Milk (shelf-stable and refrigerated), Unsweetened Original Pea-based Milk (shelf-stable and refrigerated) and Ripple Kids all have 8 grams of protein per cup. All of these varieties are fortified with calcium (440-455 mg/cup), vitamin D (5 mcg/cup), and vitamin B12 (1.1 mcg/cup).

Silk Kids Oatmilk Blend (refrigerated) has 8 grams of protein per cup. It is fortified with calcium (330 mg/cup), vitamin D (4 mcg/cup), and vitamin B12 (1.1 mcg/cup).

Bettergoods Plant-Based Original Soymilk (refrigerated) has 8 grams of protein per cup. It is fortified with calcium (300 mg/cup), vitamin D (6 mcg/cup) and vitamin B12 (1.2 mcg/cup).

Kirkland Signature Organic Soy Non-Dairy Beverage, Original (shelf-stable) has 8 grams of protein per cup. It is fortified with calcium (390 mg/cup), vitamin D (6 mcg/cup), and vitamin B12 (1.2 mcg/cup).

Kikkoman Pearl Organic Soymilk, Unsweetened (shelf-stable) has 8 grams of protein per cup. It is fortified with calcium (300 mg/cup) and vitamin D (2.5 mcg/cup) but it is not fortified with vitamin D.

Kikkoman Pearl Organic Soymilk, Smart Original, 8 oz carton (shelf-stable) has 8 grams of protein per cup. It is fortified with calcium (300 mg/cup), vitamin D (2.5 mcg/cup), and vitamin B12 (1.1 mcg/cup).

Silk Original Soymilk (refrigerated and shelf-stable) have 8 grams of protein per cup. They are fortified with calcium (450 mg/cup), vitamin D (3 mcg/cup), and vitamin B12 (3 mcg/cup).

Silk Organic Unsweet Soymilk (shelf-stable) has 8 grams of protein/cup. It is fortified with calcium (300 mg/cup), vitamin D (3 mcg/cup) and vitamin B12 (3 mcg/cup).

West Life Organic Soymilk Plain (shelf-stable) has 8 grams of protein/cup. It is not fortified with calcium, vitamin D, or vitamin B12.

Reference

1. Larson-Meyer DE, Ruscigno M. Plant-Based Sports Nutrition. Expert Fueling Strategies for Training, Recovery, and Performance. Champaign, IL: Human Kinetics; 2020.

To read more about plant milks see:

VRG Sends in Testimony to FDA on Labeling of Plant-based Milk Alternatives

Choosing a Plant Milk? Check the Nutrition Facts Label

We gratefully acknowledge the work of VRG interns Aashay Mody, Ren Patel, and Neha Vivek and VRG volunteer Mae Y. Soon who collected information for this article.

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.

Are you looking for some vegan-friendly indoor games for young kids? Here’s two created by former VRG staff member Jessica Dadds that you might enjoy:

Veggie-Friendly Memory Cards for Kids (the classic game of Memory, with a veggie twist!)

Veggie Counting Game for Kids

Debra Daniels-Zeller’s article Loafing Around includes these recipes:

Walnut, Onion, and Carrot Rice Loaf
Southwestern Polenta Loaf
Pecan-Lentil Loaf
Chickpea Loaf
Red Bean and Millet Loaf with Sweet Potatoes and Mushrooms
Fire-Roasted Tomato Bread Loaf
Smooth Adobe Sauce
Chipotle Barbecue Sauce

Start cooking today and don’t forget to subscribe to Vegan Journal at https://www.vrg.org/member/2013sv.php

Do you know exactly what nutritional yeast is? An article in a previous issue of VRG’s Journal answers this question and also provides the following vegan recipes containing nutritional yeast:
Lemon Rice Soup
Tempeh Mushroom Casserole
Mushroom Gravy
Tofu Pimento Spread
Spicy Nacho “Cheese” Dip
Tofu Dip
Baked Lima Beans

Read the article here:
http://www.vrg.org/journal/vj2017issue3/2017_issue3_nutritional_yeast.php

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

By Jeanne Yacoubou, MS

In December 2024, The VRG received a blog comment from a reader about the CVS brand of ibuprofen. He said: “I have alpha-gal syndrome and celiac disease so I’m very careful about the products with which I come into contact. In a call and follow up emails with CVS customer service, I was advised that their ibuprofen 200mg tablets are manufactured by Perrigo and “contain beef tallow to produce the stearic acid.” I thought you might want to know.”

The VRG wanted to confirm what our reader had told us about the CVS brand of ibuprofen 200 mg tablets. We first called the general customer service line hoping to get an immediate confirmation. The representative looked it up in her system but could find no more than what was on the box label: stearic acid. She had no access to ingredient source information. So, she connected us with the CVS corporate office.

The corporate office didn’t have any more information and said they weren’t the ones to contact about an ingredient source, either. They transferred us to our local CVS pharmacy in Maryland.

The first local pharmacist gave us the phone number of what she referred to as the drug “manufacturer.” When we called the number, we discovered that the company, PL Development, was both a manufacturer and distributor of certain CVS brand products. She asked for the lot number or the NDC number of the drug. When we told her that we didn’t have either because we had not purchased it, she requested the NDC number from a photo of the product we had seen online.

When we gave it to her, she entered the number into her system. She then stated that her company does not supply CVS with that particular brand, so she had no information about its ingredients. She also suggested that CVS, as a large pharmacy chain, could use multiple manufacturers of the same product, depending on price, location, or availability.

She recommended that we ask a CVS pharmacy for a manufacturer of the product. With that information, we could contact the manufacturer directly to find out more about the ingredient. So, she transferred us back to our local CVS pharmacy.

This time, when we specified that we wanted to contact the manufacturer of the CVS brand ibuprofen, the pharmacist said he did not know how to do that. When we suggested using the NDC number, he repeated that he didn’t know how that would help.

So, we used the website contact form to try to get an answer. After submitting the question, we received an automatic reply that we’d get an answer in 1-2 days.

We not only received a response the following day. We also received a voicemail from CVS informing us that their email response had been sent earlier that day, and asking if it had answered our questions or if we had any other questions.

Here’s the email: “CVS Health Ibuprofen Pain Reliever & Fever Reducer (NSAID) 200 MG Coated Tablets is not considered vegan…It contains stearic acid, which is derived from beef tallow.”

Since The VRG had previously learned from PL Development (see above) that more than one manufacturer could supply this product to the pharmacy chain, the CVS email does not provide enough information about the vegan status of all CVS brand ibuprofen tablets. There is certainly at least one manufacturer that uses beef tallow-derived stearic acid, but we cannot assume that all do. You may wish to err on the side of caution, however, and not buy any of them.

If you’d really like to know about the CVS brand ibuprofen on the shelf in your local CVS pharmacy, we recommend you send the complete product name and its lot and NDC numbers (on the box) to CVS through its website contact form. Wait for an answer before purchase. If you get a response different from the ones we or our reader received, please let us know at [email protected].

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.

Julia Comino interviews Whitney McVerry about her Vegetarian Resource Group internship experience. See the video at https://www.youtube.com/watch?v=LG8mXxaVnKM

For more information about Vegetarian Resource Group/Vegan Journal internships, see
https://www.vrg.org/student/index.php

To support The Vegetarian Resource Group internships, donate at www.vrg.org/donate

Enjoy these recipes in Chef Nancy Berkoff’s article “Easy as Apple Pie”:

• See: Maple Apple Pie
• Apple Cream Pie
• Apple Pie, Hold the Sugar
• Pie-Eyed Apple Pie (Apple Pie with Whiskey)
• Ginger Snap Crust
• Fruit Pie Fillings
• Pie Shell
• Easy Blueberry Pie
• Delicious Cherry Pie

Read the article here including tips for making pie crust and accessorizing your apple pie: Easy as Apple Pie

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