The Vegetarian Resource Group Blog

Vegan Restaurants Added to The Vegetarian Resource Group’s Guide to Veggie Restaurants in the USA and Canada

Posted on December 29, 2023 by The VRG Blog Editor

photo from Brick City Vegan

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:

Black Market Meats, 15613 Detroit Ave., Lakewood, OH 44107

Located near Kauffman Park in Lakewood (west Cleveland area), this “grab-and-go” restaurant features a rotating menu of soups, salads, and sandwiches with vegan deli meats, cheeses, and condiments, all made from scratch. A few notable items include broccoli salad, jambalaya, and stuffed peppers. Online ordering is available.

Brick City Vegan, 2 South Willow St., Montclair, NJ 07042

Brick City Vegan offers healthy food, using locally-sourced ingredients, in a casual, friendly manner, thereby fulfilling its mission of proving that being vegan can be easy. The only hard part is trying to decide which items to order from the menu that celebrates American regional foods, such as the Southern-inspired biscuits, the Philly cheesesteak, or the all-American burger. The country biscuits are baked daily from scratch. And make sure to leave room for a fruit shake, like the Piña Colada made with coconut milk, pineapple, banana, lime and agave.

Monster Baby Donuts, East Market, 212 Kelton Ave., Columbus, OH 43205

Having been inspired by the founder and her family’s food allergies, Monster Baby Donuts has opened a permanent space in the East Market food hall. The scrumptious mini donuts are not only vegan but also gluten-free, and they are so cute that you may be tempted—albeit briefly—to admire and not bite into them. But it will be hard to resist with such offerings as Death by Chocolate (a triple chocolate donut); the SunButter Buckeye Donut (a double chocolate donut with a SunButter glaze); and the Cinnamon Roll Donut (featuring a cinnamon vanilla glaze and a vegan buttercream). If you are able to distract yourself from the donut offerings, other menu options include items such as a chocolate-covered pretzel, fudge, and a chocolate chip cookie sandwich.

PLANTA, 11754 San Vicente Blvd., Los Angeles, CA 90049

Planta’s wide ranging menu should appeal to many different palates and cravings. Here’s what’s for dinner. Two of the many imaginative Sushi choices are Ahi Watermelon Nigri with ginger and citrus soy or Crispy Mushroom Hand Roll sauced with the savory, sweet heat of Korean gochujang, pickled ginger and eggplant unagi–a vegan interpretation of eel. One example from Chilled & Raw is Avocado Lime Tartare featuring beetroot tuna, pine nuts, capers, citrus soy, sesame, cilantro and taro chips. Some Signature dishes include Tagliatelle pasta in truffle-mushroom cream and bread crumbs and Spicy Lumaconi Pasta with tomato rosé sauce, cashew mozzarella, almond parmesan, and calabrese chili. Brick Oven tempts with choices like Leek Bianca garlic cream, cashew mozzarella and mushroom bacon, or Vodka Pizza–tomato cream, cashew mozzarella, pesto, basil, and chili bomba. Snack & Share options include Bang Bang Broccoli with sweet chili peanut sauce, or Coconut Ceviche—a tropical melange of pineapple, coconut milk, sweet potato, corn nuts, cilantro, lime, and avocado. They offer Daily Specials too. Lunch features some of the dinner menu ítems, but also includes more Wraps, and some different Signature dishes such as Funghi Salad comprised of butternut squash, chick n’ fried mushrooms, almond parmesan and a balsamic glaze. Many of the Lunch & Dinner ítems show up for their weekend Brunch, but there’s also cinnamon glazed Monkey Bread, a spicy spinach artichoke Omelet, Banana Waffle with roasted pecans, French Toast with granola, and more. For Dessert there’s Keylime Cheesecake, Chocolate Brownie, and more.

PlanTita’s Kitchen, 1950 W. Willow St., Long Beach, CA 90810

Come on down to PlanTita’s Kitchen where you are sure to feel right at home! This establishment serves veganized versions of Mexican dishes including an enmolada plate, elote fried ribs, pozole verde, flauta plate, and even tres leches cake. With recipes passed down through generations, this restaurant prides itself on showcasing vegan Mexican dishes without sacrificing the classic flavors. Come enjoy a meal under the dim lights and music surrounded by Latino heritage/culture decorations. Make sure to hi to the portrait of Frida Kahlo.

Vegan Wangs, 1038 White St. SW, Atlanta, GA 30310

An entirely vegan takeout, delivery, and catering service that offers a variety of hearty options such as wheat protein-based chick’n wings, chick’n fingers with fried oyster mushrooms, salads with coconut-based feta, drinks, and desserts. The wings are offered in a selection of distinctive flavors, including Lemon Buffalo, Thai Sweet Chili, BBQ, Jerk, and Mango Habenero. Moreover, they are available in 5, 6, 10, 12, and 20-piece sizes that can include French fries. Please kindly note that Vegan Wangs is not a sit-down restaurant. Orders are placed on their website, Uber Eats, Door Dash, or Grubhub; then an estimated time is given. In that vein, the pickup location might be hard to find. If you are facing the 1038 building from the entrance, it’s the first green door on the left with yellow rails and a ramp. Kindly knock on the door, and someone will assist you.

Vice Burger, 1515 W. Magnolia Ave., Fort Worth, TX 76104

At Vice Burger, the classic burger joint meets the modern magic of plant-based meats to offer a menu chock full of your fast-food favorites, including burgers, hot dogs, chicken nuggets, fries and tots, and, of course, milkshakes. The Vice Dog is made using a Field Roast Stadium Link, while the burgers are made using either Beyond or Impossible patties. The Smoky Bacon Vice Burger is a menu star, made with vegan bacon slices, on a butter toasted sesame bun, with a smoky Vice sauce, PepperJack cheese, and lettuce, tomato, and grilled onions. Shakes are made using NadaMoo vegan ice cream from Austin, with flavor options of Cookies & Cream, Double Chocolate, and Mint Chocolate Chip. With offerings like this, Vice Burger is clearly living up to its slogan: “Have your vice and eat it too.”

Celebrate with Veganized Traditional New Year’s Southern Fare

Posted on December 29, 2023 by The VRG Blog Editor

Are you looking to put a new spin on your New Year’s Eve/Day meal? If so, a previous Journal article by Anna Lam serves up a number of creative Southern-style ideas including Cornbread Flapjacks with Jalapeño-Mayhaw Jelly, Hoppin’ Johns, Turnip Greens, and Seitan Ham.

Find the recipes here: https://www.vrg.org/journal/vj2017issue4/2017_issue4_new_year.php

Subscribe to Vegan Journal in the USA only by visiting https://www.vrg.org/member/2013sv.php

Maine Veg History Project by Avery Yale Kamila

Posted on December 28, 2023 by The VRG Blog Editor

The latest Vegan Action column in Vegan Journal focuses on Avery Yale Kamila’s Maine Veg History Project. Avery has been researching and publicizing vegetarian/vegan history, work she believes is important because conventional history mostly leaves out the vegetarian movement. Read the article here: https://www.vrg.org/journal/vj2023issue4/2023_issue4_vegan_action.php

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

Young Vegans in Norway Score Higher on Nutrition Literacy and Diet Quality Than Omnivores

Posted on December 28, 2023 by The VRG Blog Editor

By Reed Mangels, PhD, RD

Researchers in Norway recently published a study comparing nutrition knowledge and diet quality in vegans, lacto-ovo vegetarians, fish eaters, flexitarians (defined as those trying to reduce their consumption of animal foods), and omnivores.

What is the study?

A total of 165 Norwegians, age 16-24 years, who had adhered to their current diet for at least 6 months, were recruited to participate in this study. Participants completed a questionnaire about their physical activity, sleeping habits, food literacy, and diet. Based on their responses to the questionnaire they were categorized as

  • Vegan (never ate animal products) – 11.5% of subjects
  • Lacto-ovo vegetarian (never ate meat, poultry or fish but ate dairy products and/or eggs) – 12%
  • Fish eaters (never ate meat but ate fish; may or may not eat eggs and/or dairy products) – 18%
  • Flexitarians (included less than 2 servings per week of poultry and/or meat) – 15%
  • Omnivores (ate 2 or more servings per week of poultry and/or meat) – 43%

Food literacy was assessed based responses to questions about general nutrition knowledge, critical nutrition literacy (being able to think critically about and act on food and nutrition issues), and food skills (ability to shop for and cook food).

The researchers compared the responses of the different groups.

What did this study find?

Vegans scored higher on critical nutrition literacy than the other groups did. Vegans also had higher quality diets than omnivores or fish eaters. The higher dietary quality score was due in part to vegans eating more vegetables, nuts and seeds, and dried beans and drinking fewer sugar-sweetened beverages. The groups ate similar amounts of fruit, whole grains, sugary food, and salty food.

Food skills did not differ between the groups with more than half of study subjects reporting that they were responsible for their own food shopping and that they prepared home-made foods daily. There was a correlation between higher scores on general nutrition knowledge and higher diet quality scores.

What are the study’s limitations?

This study only looked at a small number of vegans in Norway so can’t be generalized to vegans in other countries or other age groups.

Are there practical implications?

This study suggests that young adult vegans can have good quality diets and that they may be more aware of critical issues in nutrition.

Groufh-Jacobsen S, Larsson C, Van Daele W, et al. Food literacy and diet quality in young vegans, lacto-ovo vegetarians, pescatarians, flexitarians and omnivores. Public Health Nutr. Published online October 2, 2023.

ITALY BANS LAB GROWN CELL CULTURED MEAT

Posted on December 27, 2023 by The VRG Blog Editor

The Italian Parliament voted to back a law banning the production, sale, or import of cultivated meat. However, it’s unclear what meaning this has. The European Union has not yet approved any lab-grown meat. If it does, however, Italy’s new law could be challenged by the European

Commission. It doesn’t seem the EU has looked at this law yet. For more information, see: https://www.bbc.com/news/world-europe-67448116

https://www.forbes.com/sites/danieladelorenzo/2023/10/20/did-italy-really-withdraw-its-intention-to-ban-cultivated-meat/?sh=154f3a983245

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.

VRG’s 2023 Scholarship Winners

Posted on December 27, 2023 by The VRG Blog Editor

The latest issue of Vegan Journal lists the 5 graduating high school students who won scholarships (one $10,000 and four $5,000) from The Vegetarian Resource Group last spring. Their accomplishments are outstanding and we should all be proud of them! Read about them here: https://www.vrg.org/journal/vj2023issue4/2023_issue4_scholarship_winners.php

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

NATIONAL ASSOCIATION OF STATE DEPARTMENT OF AGRICULTURE ADVOCATE FOR STANDARDS THAT ENSURE CLEAR LABELING OF CELL BASED MEAT

Posted on December 26, 2023 by The VRG Blog Editor

At the National Association of State Departments of Agriculture’s 2023 Annual Meeting, NASDA members advocated for standards that ensure clear and consistent labeling for cell-based meat products, also referred to as cultured meat. NASDA members urged the establishment of regulatory frameworks for labeling of cell-based meat, poultry and seafood

products, and to indicate the differences, via labeling, between cell-based and conventional products.

See more at https://www.nasda.org/state-agriculture-officials-advocate-for-clear-labeling-instruction-for-cell-based-meat-products/

Restaurants Offering Vegan Meals New Year’s Eve 2023/Day 2024

Posted on December 26, 2023 by The VRG Blog Editor

Here’s a list of some restaurants offering vegan meals New Year’s Eve or New Year’s Day in the USA! Happy 2024 from The Vegetarian Resource Group.

California

Avant Garden, Los Angeles, CA (New Year’s Eve) https://resy.com/cities/ny/venues/avant-garden/events/new-years-eve-2023-2023-12-31?date=2023-12-31&seats=2

Crossroads Kitchen, Calabasas and Los Angeles, CA (New Year’s Eve) https://www.crossroadskitchen.com/

Ravens Restaurant at the Stanford Inn, Mendocino, CA https://stanfordinn.com/

Raw Vegan Meetup New Year’s Eve Dinner at Sun Café, Studio City, CA https://www.eventbrite.com/e/raw-vegan-meetup-new-years-eve-dinner-sun-cafe-tickets-771945699367?aff=ebdssbdestsearch  

Colorado

Burrowing Owl Lounge, Colorado Springs, CO

https://www.burrowingowllounge.com/

Georgia

New Year’s Eve Vegan Parlay Extravaganza, Atlanta, GA

https://www.eventbrite.com/e/vegan-parlay-new-years-eve-extravaganza-tickets-740801436037?utm_experiment=control_share_listing&aff=ebdsshios

Illinois

Chicago Diner, Chicago, IL (New Year’s Eve and Day both locations) www.veggiediner.com

Maryland

Land of Kush, Baltimore, MD (New Year’s Eve to 7pm and Day) https://landofkush.com/

Nu Vegan Café, Baltimore, MD and College Park, MD (New Year’s Eve and Day) http://www.ilovenuvegan.com

Nevada

Daikon Vegan Sushi, Las Vegas, NV (New Year’s Eve) https://daikonvegansushi.com/

New York

Beyond Sushi, New York, NY (New Year’s Eve) https://www.facebook.com/BeyondSushi/photos/gm.2224502261142444/1922679731187069

Buddah Bodhai Kosher Vegan, New York, NY (New Year’s Eve and Day), https://buddhavegetarian.com/

Cadence, New York, NY (New Year’s Eve) https://resy.com/cities/ny/venues/cadence/events/new-years-eve-2023-2023-12-31?date=2023-12-07&seats=2

North Carolina

Plant, Asheville, NC (New Year’s Eve) https://www.plantisfood.com/

Sanctuary Bistro, Charlotte, NC (New Year’s Eve) https://www.sanctuarybistro.com/newyearseve

Washington, DC

Nu Vegan Café, Washington, DC (New Year’s Eve and Day) http://www.ilovenuvegan.com

KRAFT NOT MAC & CHEESE

Posted on December 25, 2023 by The VRG Blog Editor

Kraft in 2024 will be releasing for retail sales Not Mac & Cheese, that won’t have dairy. The vegan cheese sauce is made with fava bean protein and coconut oil powder.

For more information, see https://apnews.com/article/kraft-mac-cheese-plantbased-dairy-c709b37044fedc653e2851e864e9f3bf

According to the AP Wire Service, the dry mix is higher in fat. See: https://apnews.com/article/kraft-mac-cheese-plantbased-dairy-c709b37044fedc653e2851e864e9f3bf

Also, make sure to check the saturated fat content on the box label, once it is released.

This appears to be a foodservice version from KraftHeinz NotCo: https://www.foodservicedirect.com/kraft-heinz-notco-plant-based-macaroni-cheese-white-cheddar-fresh-15-75-pound-257264.html?gad_source=1&gclid=EAIaIQobChMIn6SGjL_7ggMVSkpHAR1igwOYEAQYBSABEgIWNPD_BwE

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.

A Review of Plant Powered Protein

Posted on December 25, 2023 by The VRG Blog Editor

The latest issue of Vegan Journal includes a review of Plant Powered Protein, by Brenda Davis, RD, Vesanto Melina, MS, and Cory Davis, MBA, P.Ag. Throughout this book, the focus is on the advantages of plant protein. Reed Mangels, PhD, RD’s review can be read here: https://www.vrg.org/journal/vj2023issue4/2023_issue4_book_reviews.php

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

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