Animal Friends Croatia wanted to share this vegan song:
https://www.youtube.com/watch?v=KwrlMCCAeYM

By Jeanne Yacoubou, MS

One of the newest buzzwords in food technology is fermentation-enabled alternative proteins. In this article, we’ll break down what this term means from a vegan point of view.

What is precision fermentation?

If you recall in Part 1 of this series on precision fermentation, recombinant (transgenic) animal proteins are created by genetically engineered microbes through precision fermentation (PF). These proteins are used in “animal-free” milk, cheese, eggs, and a host of other “vegan-friendly” foods and beverages, according to the growing number of companies manufacturing them.

What are fermentation-enabled alternative proteins?

All of those bioengineered proteins – including beta-lactoglobulin, casein, ovalbumin, and lactoferrin – produced by genetically altered microbes are examples of fermentation-enabled alternative proteins (FEAP), because a type of fermentation was involved in producing them.

Organizers of the Fermentation-Enabled Alternative Protein Summit define the term fermentation-enabled alternative proteins as all proteins produced “…using microbial organisms such as yeast, algae, or fungi as a bioproduction platform. These microbes can produce…flavorings, enzymes, or other food processing ingredients. They can also produce large quantities of protein biomass which can be harnessed in the production of alternative meat and dairy products.” Basically, this means that FEAPs are alternative to traditional meat and dairy proteins from livestock.

There are three types of alternative proteins that can be produced by fermentation:

1. Plant-based alternative proteins made via traditional fermentation using plant-based foods (soybeans, dairy, etc.) to make miso, tempeh, cheese, yogurt, kefir, etc.
2. Biomass-based alternative proteins made via microbial biomass fermentation “…using the high protein content of microorganisms…as the main ingredient of alternative protein food products.” Mycoproteins (e.g., Quorn) and yeast extract spreads (e.g., Marmite) are two vegan examples.
3. Cell-based alternative proteins made via precision fermentation using genetically engineered microbes containing recombinant genes – usually from animals. Manufacturers call them “animal-free” proteins. Because animal genes are involved in making them, it is unclear whether these FEAPs are truly vegan.

How many companies make fermentation-enabled alternative proteins?

According to a 2022 report by the Good Food Institute (GFI), the number of companies exclusively devoted to manufacturing each type of FEAP are:

• 4 using traditional fermentation
• 70 employing microbial biomass fermentation
• 62 using precision fermentation to create transgenic proteins

Besides these companies, most of which are members of the Alternative Proteins Association, they are at least 100 more with product lines featuring one or more FEAP.

Are fermentation-enabled alternative proteins sustainable?

The Good Food Institute’s 2022 report on fermentation noted the emergence of new industry partnerships intended to promote FEAP research, regulatory engagement, and consumer messaging. These are:

• Fungi Protein Association composed of over 25 companies and 4 nonprofits so far
• Precision Fermentation Alliance of over 10 PF companies at the time of writing

These new trade groups were formed to help accelerate the widespread acceptance of FEAPs as tasty substitutions to traditional meat and dairy proteins. Vegan author George Monbiot takes it a step further and believes FEAPs will eventually replace the animal agriculture industry.

Given the intensifying climate emergency, Monbiot argues in his book Regenesis that FEAPs will meet the need for sustainable food sources. In fact, FEAPs were recently bolstered by a 2022 article which concluded that a mere 20% per person substitution of microbial proteins for meat by 2050 would reduce the deforestation rate and its accompanying carbon emissions by half.

According to a 2023 study, climate and crop yield models have seriously underestimated the risks to food security caused by the climate crisis. It will be increasingly difficult to grow traditional crops for eight billion humans, let alone the more than 70 billion land animals slaughtered for food globally every year, in the coming decades.

For traditional agriculture to be successful, there must be a stable climate and adequate water at a bare minimum. Neither of these is commonplace anymore in the world.

So, if FEAPs represent the best option for human survival in the second half of this century and beyond, it’s vital to perfect FEAP fermentation technologies, make them economically and environmentally feasible, improve their palatability, and scale them up immediately.

Eating in a world where photosynthesis is far from optimal

Fossil fuel-based agriculture and its dependence on the heavy use of synthetic fertilizers and pesticides, has enabled human civilization to expand globally. Now, increasing quantities of carbon emissions produced from fossil fuel burning since the dawn of industrialization are causing global heating, intense wildfires, extreme drought, and torrential flooding in many countries.

None of these climate realities are conducive to photosynthesis, the process by which plants make food (and oxygen). So, humanity needs to develop a climate-proof agriculture or find another way to feed itself before it is too late.

One possibility is producing food in bioreactors (fermentation tanks).

Beyond Marmite and Quorn: Solein

Produced in bioreactors, yeast extracts like Marmite and mycoprotein products such as Quorn are the most popular microbial foods on the market today. Made from brewer’s yeast (Saccharomyces cerevisiae) or the mycelium of the fungus Fusarium venenatum, neither contains recombinant animal proteins.

Consisting of microbial biomass itself rather than purified proteins made by microbes via PF and used in “animal-free” foods and beverages, both yeast extracts and mycoprotein are high in protein. However, because they require a plant-based source of feedstock in their growth media, such as glucose or sucrose from corn or cane sugar, they cannot serve as the ultimate answer to humanity’s need to find a food source that is not dependent on photosynthesis either directly or indirectly.

Made by company Solar Foods, Solein is microbial biomass of a hydrogen-oxidizing bacterium, Cupriavidus necator. This microbe uses atmospheric carbon dioxide (CO₂) as its carbon feedstock instead of sugar. To produce the hydrogen it also needs to make food, technologists electrolyze (split apart) water in a highly energy-intensive process. Nitrogen, phosphorus, and sulfur are also required. Solar Foods uses synthetic fertilizer to supply these elements.

Based on the Solar Foods website, Solein appears to be a vegan food product made of roughly 65% protein. The VRG attempted to confirm Solein’s vegan status with the company, but they did not respond to either our inquiry or our interview request as of January 2024.

According to the company website, C. necator has not been genetically modified. (There have been multiple genetically modified strains of C. necator developed by numerous scientists. As far as we can tell, only genes from other microbes or from plants have been used so far.) Incidentally, Monbiot refers to Solein as a product of PF, which involves transgenic engineering by definition.

Because Solein consists of fermented microbial biomass, Solein is best described as the second type of FEAP listed above: a high-protein foodstuff made by microbial biomass-based fermentation. Other sources characterize it as a single cell protein.

Like some other types of microbial biomass, Solein is initially formed in a bioreactor along with endotoxins and nucleic acids.

Daily consumption of more than 2 grams (0.1 ounce) of nucleic acids found in some types of microbial biomass may lead to high blood levels of uric acid, the major breakdown product of nucleic acids. High blood uric acid levels are associated with gout, hypertension, and other health conditions.

To further substantiate this concern, a scientific reviewer commented on numerous issues associated with microbial food manufacture in a 2021 article: “Problems related to poor digestibility, gastrointestinal diseases, skin and allergic reactions, and other, even more serious problems should be addressed in the laboratory before reaching production units.”

Nevertheless, Solein went on the market in 2023. Singapore recently granted regulatory approval to Solein and is selling it in ice cream.

In 2024, through a strategic partnership with Ajinomoto, Solar Foods will develop products made with Solein and conduct marketability studies.

Air Protein is another company using carbon dioxide to make protein. They are partnering with ADM to develop food products with their FEAP.

Whether Solein, Air Protein, and similar FEAPs made from CO₂ can be sustainable foods is the subject of Part 3 of our series on precision fermentation.

The contents of this email, 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.

We had the opportunity to dine at Franchia once again and greatly enjoyed our meal. They are located on Park Avenue in NYC not too far from Grand Central Station. This time we dined on Penang Noodles (Noodles in spicy curry and coconut broth with ‘chicken,’ stuffed tofu, tofu skin, and vegetables) and Thai Basil ‘Chicken’ (‘Chicken’ with basil and long beans in dark sweet soy sauce served on a sizzling plate). Both dishes were very good!

Information on Franchia located at 12 Park Ave., New York, NY 10016 can be found here: https://franchia.com/

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

The Vegetarian Resource Group has a graphic called Burrito on My Plate, which shows viewers the water footprint of a vegan versus a meat-based burrito. It takes 225 gallons of water to make a vegan burrito without tofu and 253 gallons of water to make a vegan burrito with tofu. In comparison, it takes 541 gallons of water to make a beef burrito.

The Burrito on My Plate Graphic can be seen here: https://www.vrg.org/environment/BurritoOnMyPlate.pdf

The article detailing how we came up with the numbers of gallons of water needed to produce each type of burrito can be found here: https://www.vrg.org/journal/vj2017issue2/2017_issue2_burrito_plate.php

Image by timolina on Freepik

Chef Nancy Berkoff’s previous Journal article “Usin’ the Old Bean” offers several easy suggestions for preparing dishes with canned or leftover cooked beans. Nancy says, “Doesn’t it always seem as if you have either leftover cooked beans in the refrigerator or extra cans of beans staring out at you from the pantry? Cooked or canned beans are certainly edible in their natural state. But this can get so boring!”

Some of her international bean dish ideas primarily using garbanzo or white beans (also called Great or small Northern beans) include:

Italian: Toss lightly with tomato sauce, minced garlic or garlic powder (be careful, since garlic “grows” in power as it’s heated), dried red pepper flakes, and chopped fresh or dried basil.

Greek: Toss very lightly with olive oil, chopped fresh parsley, and chopped black olives; if you’d like to serve this cold, toss in some chopped cucumbers and fresh tomatoes.

Central American: Add in chopped fresh or canned tomatoes, chopped fresh cilantro, chopped onions, and chopped green bell peppers; if you’d like some heat, add some Tabasco or hot sauce.

English: Toss cooked white beans with ketchup or used canned vegetarian baked beans and serve on toast. (Beans on toast is a mild English teatime item.)

Indian (and this is a very Anglicized version): Toss cooked lentils or garbanzos with curry powder and chopped onions. If you have the time, purchase garam masala (spice mix) and some tandoori paste, then toss cooked beans with these and bake until bubbly.

Norwegian: Very mild, very pure-cooked, or baked beans flavored only with a small amount of bay leaf.

French: Invest in a small bottle of Herbes de Provence (found in most markets), an aromatic spice blend that includes lavender and thyme. Toss lightly with tomato juice, lemon juice, and Herbes de Provence. If you have the time, you can make a vegan cassoulet by simmering white beans with onion, garlic, tomatoes, vegan sausage, black pepper, and thyme.

Find the entire article here: https://www.vrg.org/journal/vj2003issue1/2003_issue1_cooking_tips.php

Subscribe to Vegan Journal in the USA only here: www.vrg.org/member

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].