photo from Love Amaro Pizzeria

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:

Calaveritas Taqueria Vegana, 3795 Presidential Pkwy., Atlanta, GA 30340

As you might hope, you’ll find tacos, burritos, and quesadillas. Happily, you’ll also find a thoughtful, creative approach to vegan protein options. Choose from five different items including oyster mushrooms, al pastor (organic soy and pineapple), or spicy soy sausage and potatoes. You can read about the others in their downloadable Vegan Protein Guide. There’s also Loaded Nachos which features their house made creamy jalapeño queso and Pambazo, a salsa-fried telera roll Sandwich stuffed with chorizo and potato, topped with lettuce, queso fresco and crema. Beverages include Horchata and Agua Fresca del Dia. Calaveritas Taqueria Vegana invites you to visit them in the Chamblee-Doraville area and join them in “Keeping traditions and animals alive.”

Cinnaholic, 825 Wonder Rd., Ste. 110, Stafford, VA 22554

Cinnaholic offers over 30 flavors of gourmet cinnamon rolls — and they are all vegan! Some include Almond, Blackberry, Butterscotch, Caramel, Cream Soda, Key Lime, Root Beer, & Pomegranate. Toppings range from Cookie Dough Chunks to Shredded Coconut and everything in between. They offer other sweet treats including cookies.

Kale My Name, X Market Food Hall, 804 W. Montrose Ave., Chicago, IL 60613

Enjoy Cauliflower Wings; Three Empanadas (potatoes and veggies with garlic aioli); Kale Me Now Salad; Buffalo Tofu Wrap (fried tofu, Buffalo sauce, kale, tomato, cucumber, red onion, homemade ranch); Chicken Sandwich (vegan chicken patty, cheddar cheese, kale, tomato, onion, pickles, sauce, side of fries); Chicago Beyond Burger; Cake Slice of the Month; Smoothies; and Lemonades.

Love Amaro Pizzeria, 1425 Ocean Front Walk, Venice, CA, 90291

Love Amaro Pizzeria is a vegan pop-up pizzeria that offers Neapolitan-style pizza as well as wings, calzones, bread sticks, and donuts. Pizza is available by the slice or the pie and includes red sauce pizzas such as Pepperoni is King pizza and the Spicy Pickle pizza as well as Mac and Cheese pizzas in several styles including Mac Buffalo and the Dirty Mac with bacon and pepperoni. French fries are served in a 1-pound bag with a secret sauce. Baked goods are also available on the menu such as fried-to-order beach sand donuts served with dark chocolate dipping sauce.

RHW Retail & Vegan Café, 371 Blvd. SE Ste. 4, Atlanta, GA 30312

Located in the Grant Park section of Atlanta, RHW Retail & Vegan Café strives for sustainability and holistic health. In keeping with the restaurant’s name, Royal Health World, Elevated Royal Deluxe is a Kingly Breakfast featuring Beyond sausage patty, JustEgg, house made smoked gouda, and avocado on your chosen bread and their house made spread. Or, rise to meet the new day with Elevated Truffle Toast–house made pumpkin seed basil pesto, avocados, sprouts, tomato, pickled red onions, hemp seeds, and truffle oil on your choice of bread to note a couple of options. To name a few Wraps & Sandwich selections, there’s Jerk’n Steak Grinder with jerk marinated “steak” slices, house made smoked gouda, salad fixings, and house made sweet chipotle aioli; Classic Reuben offers corn’d beef, grilled bell peppers & onions, sauerkraut, provolone, and house made Russian dressing; and Truffle Lobsta’ combines jackfruit seasoned with nori, spices, a hint of truffle oil, red onion and red bell pepper,  dressed with purple cabbage slaw, salad fixings, sprouts, and dill aioli. If you like your greens relaxed, one Salad choice is Supreme Kale & Quinoa with massaged & seasoned kale, sundried tomatoes, Kalamata olives, salad fixings, purple cabbage, avocado, quinoa, signature nut “meat,” and house made sweet chili ranch. Dessert options include Banana Nut, Carrot Raisin, or Blueberry Muffins. They also offer some Specials.

Suki’s Vegan, Gainesville Haile Village Center, 5141 SW 91st Way, Gainesville, FL 32608

Dine on lunch Special (entrée, protein, spring roll and drink); Egg Fried Rice (scrambled vegan egg folded into wok-fried jasmine rice with sautéed carrots, onions, button mushrooms, bell peppers, yu-choi (leafy vegetable), and sesame seeds); Zucchini Pancake; Thai Red Curry; housemade kimchi; Appetizers & Sides; Burgers & Sandwiches; Entrees (Bibimbap Rice, Kimchi Fried Rice, Jap Chae (sweet potato noodles tossed in a lightly sweetened tamari-sesame dressing and loaded with sautéed carrot); soups, milkshakes; and other beverages.

Vegan Mob, 13 W. 3rd St., Santa Rosa, CA 95401

Vegan gumbo. vegan nachos, vegan BBQ burritos. What’s not to love? And if that doesn’t get your mouth watering, follow them on Instagram at @Officialveganmob, and that should do it.

VeGreen2Go, 2605 Pleasant Hill Rd., Ste. 400, Duluth, GA 30096

A fast-casual, all-vegan restaurant specializing in Pan-Asian and American food. Menu options include sushi rolls, Americanized Chinese food, soups, burgers, noodles, smoothies, and more. You might want to try the Fried Avocado Roll, Tempura Shrimp Roll, Onigiri Spicy Tuna, Stir-Fried Spicy Ramen with Pork, Filet No Fish Burger, VG Shrimp Burger, Sesame Chicken, Lo Mein with Beef, Black Pepper Steak Udon, and/or Thai Tea. The sushi is made fresh. All chicken, shrimp, and meat substitutes are made of soy protein. The staff is willing to make adjustments and substitutions without a problem. It’s also possible to get half portions of most entrees, which is a frugal and sensible option. In addition, they have a spacious, handicap-accessible dining room with plenty of seating.

photo from Plum Bistro Restaurant

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

Vegan Thanksliving Community Potluck, Mesa, AZ

https://www.eventbrite.com/e/10th-annual-vegan-thanksliving-community-potluck-tickets-717549478807

thanksLIVING Celebration Dinner at Loving Hut, Phoenix AZ

https://www.meetup.com/vegphx/events/296197319/

Green The American Vegetarian, Tempe, AZ

https://thanksliving.square.site/ (take-out)

CALIFORNIA

Raven’s Restaurant at The Standford Inn, Mendocino, CA

https://stanfordinn.com/ravens-holiday-menus/

Native Foods, Palm Springs and San Diego, CA

https://nativefoods.com/plant-based-thanksgiving/

The Gentle Barn Pre-Thanksgiving Meal, Santa Clarita, CA

https://www.gentlebarn.org/thanksgiving

COLORADO

Native Foods, Glendale and Lonetree, CO

https://nativefoods.com/plant-based-thanksgiving/

FLORIDA

ThankVegan 2023 Potluck, Tampa, FL

https://www.meetup.com/animaladvocacyoftampabay/events/296603741/

ILLINOIS

Native Foods, Chicago, IL (loop)

https://nativefoods.com/plant-based-thanksgiving/

The Chicago Diner, Chicago, IL (take-out)

https://chicago-diner-webstore.myshopify.com/

MARYLAND

Land of Kush, Baltimore, MD

https://www.facebook.com/TheLandofKush/

NuVegan, Baltimore, MD

http://www.ilovenuvegan.com/

One World Café, Baltimore, MD

https://www.facebook.com/profile.php?id=100063530110691

Thanksgiving at Popular Spring Animal Sanctuary, Poolesville, MD

https://www.animalsanctuary.org/events/annual-events/

MASSACHUSETTS

Vegan Thanksliving Potluck, Bay Path Barn – Boylston, MA.

https://www.eventbrite.com/e/vegfest-vegan-thanksliving-potluck-tickets-730428269617

MISSOURI

The Gentle Barn Pre-Thanksgiving Meal, Dittmer, MO

https://www.gentlebarn.org/thanksgiving

Vegan Kingdom KC, Independence, MO

https://www.facebook.com/VeganKingdomKC?mibextid=ZbWKwL

St. Louis Animal Rights Team Annual Turkey Free Thanksliving, St. Louis, MO

https://www.start4animals.org/current-events

NEW YORK

Modern Love, Brooklyn, NY

https://www.modernlovebrooklyn.com/

Blossom, New York, NY

https://resy.com/cities/ny/venues/blossom-on-columbus/events/thanksgiving-2023-2023-11-23?date=2023-10-01&seats=2

Red Bamboo, New York, NY

https://www.redbamboo-nyc.com/

Sestina, New York, NY

https://www.matthewkenneycuisine.com/sestina

NORTH CAROLINA

Triangle Vegetarian Society Thanksgiving Dinner in Durham, NC

https://www.trianglevegsociety.org/thanksgiving/

OHIO

Sunrise Sanctuary Thanksgiving for the Turkeys, Marysville, OH

https://www.sunrisesanctuary.org/visit

OREGON

Compassionate Thanksgiving – Northwest VEG

https://nwveg.org/upcoming-events/2022/11/20/lpqfhc9r6ev4i8hmolabup9wer1cih-2jx84

PENNSYLVANIA

Animal Advocates of Central PA, Emigsville, PA

https://www.animaladvocatesscpa.com/vegansgiving/

Vegan Thanksgiving Potluck, Lancaster, PA

https://www.meetup.com/lancaster-vegan-meetup/events/290543538/?oc=evam

Eden Café, Scranton and Wilkes-Barre, PA

https://www.facebook.com/edenavegancafe

TENNESSE

The Gentle Barn Pre-Thanksgiving Meal, Christiana, TN

https://www.gentlebarn.org/thanksgiving

VIRGINIA

A Soulful Vegan Thanksgiving with Chef Vel, Norfolk, VA

https://www.eventbrite.com/e/a-soulfull-vegan-thanksgiving-tickets-725348505907

WASHINGTON

Plum Bistro, Seattle, WA

https://plumbistro.com/wp-content/uploads/2023/09/plum-thanksgiving-in-house-menu.pdf

Pasado’s Safe Haven, Sultan, WA

https://www.pasadosafehaven.org/events/thanksgiving-for-the-turkeys-2023/

WASHINGTON, DC

NuVegan, Washington, DC

http://www.ilovenuvegan.com/

Sticky Fingers, Washington, DC

https://stickyfingersdiner.com/collections/thanksgiving

Veg Society of DC, various restaurant dinners in greater Washington, DC area

www.vsdc.org

Greetings—currently from Austin, Texas drowning in college homework, projects, and my adult jobs. Oh, how I dearly wish for the semester to come to an end quickly… Although, a few weeks ago I embarked on a weekend adventure to Denver, Colorado to accompany The Vegetarian Resource Group to a multitude of events.

Hi there! I’m Nadely Requena (na-de-lee reh-keh-nuh) and over a year ago, I was a virtual intern for The Vegetarian Resource Group. During my internship, I was a recipe tester by day and a feature writer and cookbook reviewer by night! I interviewed individuals all over the United States, Mexico, Brazil, and most importantly, I developed strong connections with people I hope to have in my life for a while.

Now, imagine my astonished face when VRG suggested I travel to Colorado in the middle of my busy semester! It was an immediate yes—no question about it.

Fast forward past the months of waiting and trip planning, and I arrived in Colorado safe and sound taking in everything as it was my first time visiting the mountainous state. My first to-do in every city I visit is to try public transportation and Colorado did not disappoint with their numerous bus, rail, and subway lines. Rate: 6/10.

The first place to join VRG was at their outdoor table booth at the Luvin Arms Animal Sanctuary where the Luvin Arms 2nd Annual Fall Fest was taking place. The sunny and not too chilly weather made for a gorgeous day in the outskirts of Denver. In this festival, attendees could partake in giveaways and raffles, visit the 30+ vendors, and receive a sanctuary tour to interact with the goats, chickens, and cows.

Immediately, I was astonished by not just the variety of vendors, but in the ethnicities and countries that were represented within the booths. As someone who is a person of color, I’m automatically drawn to things that showcase and give voice to minorities.

My favorite non-food vendor was Yamz: World of Color by Bryan Montes who focuses on Latino community rooted design and illustration. As someone who loves colorful art, stickers, and enamel pins, I was in awe when I passed by their booth to find art made for and by people of color.

The food vendors were also very diverse as well. Some of my favorites included Dos Santos Pasteis (plant-based Brazilian street food), the Vegan Van (one place to obtain breakfast-dinner vegan food from different cuisines), and Cholo Ass Vegan (adding a vegan spin to classic homemade Mexican food). What I loved the most is that each had their own distinct flavor and branding!

Food & Nutrition Conference & Expo 2023 (FNCE) 

The next two days I was an attendee of the 2023 Food & Nutrition Conference & Expo (FNCE) at the Colorado Convention Center. The yearly event taking place at different locations across the United States is sponsored by the Academy of Nutrition and Dietetics. According to the FNCE website, it’s the world’s largest meeting of food and nutrition experts as there are more than 10,000 registered dietitians, nutrition science policy makers, health-care providers, and industry leaders present all there to address key issues affecting the health of all Americans.

I can tell you there in fact were people from all over the world I spoke to while tabling with VRG and in my various walks around the expo hall. From the hundreds of booths to engage with, the showcasing of new products and services, gathering of nutrition and educational materials, and of course, the free food and beverage samples, there wasn’t a shortage of things to explore.

Some of my favorite booths included the Hispanic Foodways LLC (which helps dietitians coach Hispanic clients effectively), Beyond Meat (for providing delicious samples of their ground beef and future steak), and the California Strawberry Commission (for their succulent red strawberry samples and simply because it’s my favorite fruit).

Fun fact: you’re not supposed to wash your strawberries unless you’re going to eat them immediately or else that will break them down faster—wise words from the California Strawberry Commission!

My favorite experience, by far, was viewing the nutrition research posters and speaking directly with those who facilitated the studies.

Vegetarian Resource Group: Networking Dinner 

One of the last events I attended was VRG’s networking dinner at the Rio Grande Mexican Restaurant. There were lots of memorable moments throughout this trip, but something about being surrounded by a diverse group of like-minded vegan and vegetarian people is really comforting. It was also quite funny to speak to people who worked with VRG before I was even alive.

In the end, it showed me how grand of a network and audience VRG has captured. As someone part of the future leading generation, I hope we lead the way to a more sustainable, equal, and inclusive world!

This trip was tremendously wholesome to meet and speak in-depth with people I previously only interacted with through Zoom or email. I am currently in my 3rd year at the University of Texas at Austin double majoring in Journalism and Latin American Studies. I will forever take this experience into the future field of reporting I go into!

Thank you to The Vegetarian Resource Group and our donors for sponsoring my first-time outreach trip!

Sincerely, Nadely Requena

To support The Vegetarian Resource Group outreach:

Join at https://www.vrg.org/member/2013sv.php

Donate at www.vrg.org/donate

More internship information can be found at https://www.vrg.org/student/index.php

There are so many ways to prepare vegan stuffing for Thanksgiving! We thought we’d once again share an article by Chef Nancy Berkoff that previously ran in our Journal that includes recipes for Eggplant-Tomato Stuffing, Oatmeal-Walnut Stuffing, Goodies-From-the-Garden Stuffing, Chock-Full-of-Corn Stuffing, Fruited Bread Stuffing, Apple and Raisin Stuffing, and Spinach and Roasted Pepper Stuffing.

Read the entire article here: Stuff Your Face: Stuffings for all Seasons

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

By Chelsea  Chilewa, VRG Intern

I was honored with the chance to attend the last East Coast Natural Products Expo. The West Coast event will continue.

For those who are unfamiliar, the Natural Products Expo (NPE) is a business exhibition for companies to showcase who they are, what their products are, and their business model. This is geared towards the trade and not consumers. The companies are looking for retailers and wholesalers to carry their products, as well as make other business deals. Investors gather under this roof looking for their next big thing; though everyone enjoys the free samples.

I could never prepare myself for the amount of walking I would be doing at the Natural Product Expo in Philadelphia. Others from the VRG office tried to prepare me, but seeing as this was my first ever expo my mind could imagine just so much. It’s hard to believe that Natural Products Expo West, which will still happen in future years, is many times larger.

Upon first entry attendees grabbed Natural Products Expo gallon bags and started in the rows. They were to be filled by the end with literature and samples; so thank you to NPE sponsors for providing reusable bags. When attending an event like this there needs to be a strategy to not get lost in the crowds. It is easy to get overwhelmed in a place like this, so choosing to proceed in one direction at a time lessens that feeling.

I kicked off the event by talking to Souzan, the creator of TeaVoila. Her company focuses on providing compostable tea cups. The cups are made from biodegradable and compostable paper, so you can add it to your compost pile and watch it dissolve. Its design is unique to anything I have seen before. Loose leaf tea sits at the bottom of the cup separated by an infuser that keeps the tea leaves inside the basket with no residue left in your cup. The great thing about this is that you can refill the cup up to three times and the flavor still holds. They offer four flavors: Jasmine green Tea, Tieh Kwan Yin OOlong Tea, Silver Needle White Tea, and Keemun Black Tea. Each package comes with 12 cups providing a total of 36 servings. I got a chance to speak with Souzan on why she created this product and she explained it simply. She hated the plastic in tea bags and the unnecessary waste that comes with such an enjoyable act in her day to day life.

Every person I got to speak to had great stories on why they started their business. It was inspiring getting a chance to speak with motivated people that wanted to provide solutions that were conscious of the state of the world and of our people. There were everyday individuals in attendance staffing some booths. One was a family of 3 sons, a daughter, and father supporting their fearless boss mother and her baby company Bollygood. The kids captivated the hearts of everyone that walked past. Who could say no to a 10-year-old boy asking you to try Indian-inspired sparkling lemonade and limeade?

I still remember meeting the person behind the delicious mushroom chips, Popadelics. And as I write this with an empty pantry my stomach growls and yearns for the rad rosemary salt Popadelic Chips.

My experience at Natural Products Expo was overall amazing, I stuffed my face with vegan cornbread from Cotton Creations and topped it off with coconut ice cream straight from Jamaica while I spoke to a representative of the nonprofit organization Sharing Excess. They work towards trying to end the food disparity gap by rescuing and redistributing over 250,000 pounds of food every week in partnership with grocers, retailers, wholesalers, and farmers.

There was truly everything for everyone at Natural Products Expo. After many decades connecting natural foods entrepreneurs small and large, the east coast trade show will now be in a totally new format in Atlanta. See https://solutions.newhope.com/newtopia-now/

Cranberries are often served on Thanksgiving in the USA. If you’re looking for some vegan recipes that feature cranberries, you’ll enjoy this previous Vegetarian Journal article written by Debra Daniels-Zeller: https://www.vrg.org/journal/vj2000nov/2000_nov_cranberry.php

You’ll find these recipes in this article: Orange-Cranberry “Butter;” Cranberry Applesauce; Warm Cranberry-Apple Cider; Heavenly Squash, Cranberries, and Rice; Double Cranberry Soda Bread; Cranberry-Apple Cobbler; Cranberry Fruit Salad; Whole Cranberry-Pineapple Sauce; and Creamy Cranberry-Apple Whip.

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

Megan from Pennsylvania said: Initially, I went vegetarian because of the inhumane practices of meat husbandry. I grew up near two large meat packing plants, so I frequently witness trucks transporting cattle or pigs to those facilities. It has always made me sad, which motivated me to go vegetarian when I was twelve. I’ve remained vegetarian because of the environmental impact of the meat industry, and advocate for more people to adopt a vegetarian lifestyle (or include less meat in their diet)! I hope to go vegan one day once my lifestyle supports it!

Watch her video here: https://www.vrg.org/veg_videos.php#meganwilkinson

Are you looking for some alternatives to Turkey this Thanksgiving? Fortunately, there are many options today.

Field Roast offers these choices:
1. Celebration Roast with Traditional Bread Stuffing and Gravy – made with fresh onions, celery, cranberries and butternut squash.
2. Hazelnut Cranberry Plant-Based Roast – a rich, hazelnut-infused grain meat stuffed with Field Roast sausages, crystallized ginger, cranberries and apples – wrapped in a savory puff pastry. It’s even Toaster Oven friendly!
See: https://fieldroast.com/products/#roasts-loaves

Gardein offers a plant-based Turk’y Roast. See: https://www.gardein.com/chickn-and-turky/classics/plant-based-turky-roast

Tofurky offers Tofurky Roast and Gravy. The Roast includes stuffing. See: https://tofurky.com/what-we-make/roasts/ They also have a Ham Style Roast. For details see: https://tofurky.com/what-we-make/roasts/ham-roast/

Vegetarian Plus offers Vegan Whole Turkey and a Vegan Turkey Roll. See: https://myrtlegreens.com/products/vegan-whole-turkey

By Chelsea Chilewa, VRG Intern

It’s easy to get lost in the sea of commercials and media informing us on what products to buy. With TikTok shops being the new craze and Amazon storefronts’ popularity, your favorite social media personalities have the ability to sell you anything, whether they have an agenda to push certain products or not. Depending on their values, they may not prioritize what is best for us and our home planet. In this article, I delve into the perspectives of VRG (Vegetarian Resource Group) volunteers who share their opinions on veganism, sustainability, and the products they love.

Mae – A Passionate Home Cook

Mae shares her tips on simplifying vegetarian cooking and her approach to vegan household products.

Mae: “I try to make my own household products and toiletries whenever possible, from ingredients like baking soda, vinegar, castile soap, plant-based oils, and essential oils. As for specific brands, I like CleanCult’s line of household cleaners and hand soap.”

Not all Cleancult household products are 100% vegan. Some dryer products contain wool, but they do offer vegan and cruelty free products. Read those labels! Cleancult product containers are meant to be reusable and last forever, so investing in their product is saving waste.

Question: Sustainability is often associated with veganism. Can you share your thoughts on how vegan products align with your eco-friendly values and contribute to reducing your environmental footprint?

Mae: “The products you buy are a reflection of who you are, and ideally, your day-to-day actions would further substantiate your identity. With that said, I hope that abstaining from most animal products contributes to a larger movement of individuals doing the same, leading to an overall reduction in demand for such items.”

Embracing Vegan Beauty

Meet Amy

Amy discusses her favorite vegan skincare and beauty products and their effectiveness compared to non-vegan alternatives. She also shares her approach to vegan household products.

Amy: “Mad Hippie is a great vegan brand with high-quality products. I’m pretty low maintenance when it comes to skincare and beauty, but I always wear sunscreen and must have lip gloss at all times. I actually started using vegan skincare/cosmetic products before changing my diet, so it’s been a long time since I used any non-vegan products. However, I don’t think there’s a difference in terms of effectiveness.”

Question: How do you ensure that the products you use are truly vegan? Are there specific certifications or labels you look for when shopping?

Amy: “I definitely read the ingredients, and look at labels to make sure I’m not missing anything. This has gotten to be second nature for me, and I appreciate food allergy labeling that allows me to quickly figure out if eggs or milk are included in a product. Plus, the reports from The VRG have been helpful for me to learn about hidden animal ingredients in products.”

If you are a consumer who suffers from allergies, check your makeup to see if they contain your allergen. Check out Zestfull article, Food allergens in cosmetics, written by Keila Alleyne.

https://www.thezestfull.com/food-allergens-in-beauty-products-guide/

Jazz

Meet Jazz

Jazz, a VRG intern, shares his favorite vegetarian products and brands that he incorporates into his daily life.

Jazz: When I’m feeling lazy, I’ll just put an Impossible chicken patty in the oven and eat that.”

MorningStar Farms is a meatless American food brand. Incogmeato® is their plant based protein line that cooks and tastes like meat. This is another possible option for the days I need a quick and easy meal.

In this collection of perspectives, we’ve heard from VRG volunteers with different backgrounds and experiences. Their insights shed light on the world of veganism, sustainable living, and the products they like. Whether you’re a seasoned vegan or just exploring plant-based options, I hope their stories can provide valuable inspiration.

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

Mac and Cheez-Stuffed Peppers

Chef John Beck offers recipes for stuffed veggies and fruit in a previous issue of Vegan Journal. Enjoy Deviled Potatoes; White Bean-Stuffed Tomato Cups; Mac and Cheez-Stuffed Peppers; Stuffed Eggplant Rolls; and Apples with Cinnamon-Roasted Nuts.

Find the article here: https://www.vrg.org/journal/vj2021issue4/2021_issue4_get_stuffed.php

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