Bakaris Plant Based Pizza, Atlanta, GA

The next time you’re in Atlanta, Georgia, you might want to enjoy lunch or dinner at one of these vegan restaurants:

Bakaris Plant Based Pizza 576 Lee St., Ste. A., Atlanta, GA 30310

Vegan/pizzeria. Dine on mouthwatering plant-based pizza and delicious plant-based burgers, as well as appetizers, salads, French fries, and specialty drinks. Outdoor seating also available.

Bar Vegan Ponce City Market, 675 Ponce de Leon Ave. NE, Ste. N-215, Atlanta, GA 30308

Vegan/bar. This minority-woman-owned bar and lounge (from the same owner as popular restaurant Slutty Vegan) is upstairs in the Ponce City Market Food Hall, which has a number of other cocktail bars and wineries. It has a cool, classy ambience, with a DJ, velvet chairs, and big screen TVs. Bar Vegan serves a very wide range of drinks, specializing in cocktails combining nutritious vegan ingredients with alcohol. Vegan food — a delicious Vegan Philly cheese steak and tater totz — is also available, under the ‘Dinkies’ label. Food and soft drinks can be ordered to go from a take-out window as well as for eating in the bar.

Chi Chi Vegan Taco Shop 1 Moreland Ave. SE, Ste. F, Atlanta, GA 30316 and 2566 Briarcliff Rd. Northeast, Ste. 101, Atlanta, GA 30329

Vegan/Mexican. Anything in a taco is always delicious and the tacos at Chi Chi’s are no exception. The menu is loaded with familiar Mexican dishes that are always favorites, such as epic nachos, tacos al pastor, and chick’n quesadillas. Wash your meal down with a Mangonada – an authentic street-drink found in Mexico, typically made with shaved ice and mango. Although this taqueria is only 708 square-feet, the pink-hued exterior will catch your eye, creating a fun ambiance that is great to enjoy with friends or anyone who is a taco aficionado.

Dash and Chutney Chattahoochee Food Works, 1235 Chattahoochee Ave. NW, Atlanta, GA 30318

Vegan/Indian. This Upper Westside neighborhood food stall serves vegan Indian street food from various regions of India. Dishes served include Samosa Chaat, Vada Pav, and a Mumbai Grilled Sandwich.

Good As Burgers (Gabs) 830 Willoughby Way NE, Atlanta, GA 30312

Vegan/Burger Joint. Dine on burgers, chick ’n tenders, sloppy joes, fries, tots, or strawberry cheesecake.

Healthful Essence 875 York Ave., SW, Atlanta, GA 30310

Vegan/Caribbean. Healthful Essence offers Caribbean cuisine that is all-vegan. Try such items as Jerk UnChicken, Stewed UnSalmon, BarBQ Tofu, or Sweet and Sour UnDuck. Don’t miss their great weekday lunch specials. WiFi is available. Healthful Essence is in the Westend area of Atlanta.

Herban Fix 565-A Peachtree St. NE, Atlanta, GA 30308

Vegan/Asian. Herban Fix offers a variety of soups and salads, as well as appetizers including Vegetable Spring Rolls and Sesame Ginger Soy Chicken & Shiitake Kebabs. Entrees include a variety of rice and noodle dishes, as well as Seared Pom Pom Mushroom Steak with Assorted Vegetables and Grilled Eggplant Topped with Basil & Minced Garlic. There’s a free parking garage on Linden Ave. near the restaurant.

Hippie Hibachi 1235 Chattahoochee Ave. NW, Ste. 130, Atlanta, GA 30318

Vegan/Japanese. Located in the Chattahoochee Food Works, a food hall in ATL’s Upper Westside with multiple restaurant stalls with indoor and covered outdoor seating in addition to a 13-acre green space to enjoy your meal. Serves flavor-packed, all-vegan traditional Japanese hibachi-style bowls (in eco-friendly packaging). Each meal features teriyaki grilled protein — from a choice including Impossible, tofu, and soy-free options like mushroom and shrimp made from konjac root — alongside vegetables, fried rice, yum yum sauce, and sesame, with optional vegan egg and a selection of sauces. Free of gluten and tree nuts.

La Semilla Modera Reynoldstown, 780 Memorial Dr. SE #4A, Atlanta, GA 30316

Vegan. La Semilla offers plant-based versions of your favorite Latin American dishes in a lively atmosphere just across from Cabbagetown Park in Atlanta, GA. Menu items include “Cochinta Pibil Tacos” with jackfruit, habanero pickled onions, and salsa verde, and even a vegetarian twist on Taco Bell’s famous “Crunch Wrap” with seitan beef. Their bar serves an expansive menu with homemade cocktails, wine, and beer.

Life Bistro 2036 Sylvan Rd. SW, Atlanta, GA 30310

Vegan/American. Life Bistro provides vegan versions of classic American comfort foods. Whether you’re looking for weekend brunch with friends or a Friday night dinner with live music, Life Bistro truly is worth all the hype. Dinner entrees include the vegan Southwest Steak Burger which features a charbroiled beyond patty, vegan cheese, portobello steak, grilled onions, lettuce, tomato, pickle and chimichurri, and their weekend brunch specials feature their Chick’n N Waffles made with a spelt waffle and fried portobello strips.

Plant Based Pizzeria 730 Barnett St. NE, Atlanta, GA 30306

Vegan/pizzeria. At Plant Based Pizzeria, there is a variety of different specialty pizzas that take influences from classics, such as the vegan meat lovers, and some that are unique, such as the Georgia Peach. Calzones and veggie burgers are also offered, so there really is something for everyone!

Slutty Vegan 1542 Ralph David Abernathy Blvd., Atlanta, GA 30310 and 476 Edgewood Ave. SE, Atlanta, GA 30312

Vegan. The Slutty Vegan serves creative vegan burgers and hot sandwiches.

Soul Vegetarian South 879 Ralph David Abernathy Blvd., SW, Atlanta, GA 30310

Vegan/soul food. Soul Vegetarian has its own unique gluten creation called ‘kalebone’ that is made into burgers, steaks, and salads. Their many other original dishes — soups, lentil burgers, veggie patties, tofu filet, veggie gyros, salads, and desserts — are sure to keep your taste buds happy. Children’s dinner is also available. Soul Vegetarian South is in the West End area of Atlanta.

Tassili’s Raw Reality 1059 Ralph D Abernathy Blvd., Atlanta, GA 30310

Vegan/raw foods. This raw eatery has a health-conscious menu with a lot of spice options available. Wraps can be selected to include a variety of spices and sauces. Comfort food options also sneak their way onto the menu. Choices include the Curried Plantains wrap or the Sprouted Tofu Delight. Be sure to check out the sweets and drink selection as well.

Traveling somewhere else in the USA or Canada? Be sure to visit VRG’s online guide to veggie restaurants: https://www.vrg.org/restaurant/index.php

We are generally in agreement with the concept that quick signals on the front of packages help consumers better understand nutrition information. The proposed guidance for industry is generally understandable and useful. We agree that nut or seed products that do not exceed the recommended levels for sodium and added sugars should be allowed to include a Dietary Guidance Statement despite exceeding the recommended saturated fat level. As discussed in the proposed guidance, nuts and seeds are considered nutrient dense foods, have a fat profile of predominantly monounsaturated and polyunsaturated fats, and consumption of these foods is associated with beneficial health outcomes.

We are pleased to see that the proposed guidance supports “the use of Dietary Guidance Statements on all plant-based milk and yogurt alternatives – not just soy based alternatives (page 22). This inclusion of additional plant-based milk and yogurt alternatives allows for flexibility and for the inclusion of newly developed products rather than limiting use of Dietary Guidance Statements to only products that are based on soy. We agree that plant-based milks and yogurt should meet specific recommendations for overall nutrient content but encourage the FDA to review and consider revision of USDA’s FNS fluid milk substitutes nutrient criteria. For example, these criteria call for plant-based milks to contain 8 grams of protein per 8 ounce serving. Protein is rarely deficient in diets of Americans so a relaxation of this requirement, perhaps to 4 grams or 6 grams of protein per 8 ounce serving, is unlikely to have negative health consequences. This relaxation could allow greater variety in those fortified non-dairy products that could include Dietary Guidance Statements.

We are concerned that in situations when a food is recommended by a consensus report as part of a
nutritious dietary pattern and the food has a nutrient profile that exceeds the recommended nutrient levels in this guidance, the product could bear both a Dietary Guidance Statement and a disclosure
statement about the recommended nutrient level(s) it exceeds (page 30). This results in a potentially
confusing mixed message that does not achieve the goal of helping consumers, especially those with
lower nutrition or health literacy, to better understand nutrition information. For example, in Figure 4, our initial impression was that the message was saying that yogurt is a good way to obtain added sugars.

At a minimum, this mixed messaging should be tested with consumers to determine what the
consumers perceive about a statement saying, “choose this food” and “this food is high in added
sugars/saturated fat/sodium.” If further investigation suggests consumer confusion, products that
exceed recommended nutrient levels from added sugar, sodium, or saturated fat (with the exception of
nut and seed products), should not be able to bear a Dietary Guidance Statement under any
circumstances.

Thank you for the opportunity to comment on this issue.

The Vegetarian Resource Group will host a networking dinner in Denver, Colorado, during the annual FNCE meeting of the Academy of Nutrition and Dietetics. Within one mile of the Colorado Convention Center. The public is invited. Participants from Denver and places from around the country will have a chance to share veg related activities they have coordinated.

RIO GRANDE MEXICAN RESTAURANT BUFFET:

Chips and Salsa

Guacamole

Black Beans

Portabella and Squash

Grilled Peppers and Onions

Plain Rice

Pico de Gallo

Selection of Salsas

Flour Tortillas

Soft Drinks, Coffee, Tea

PLEASE RESERVE IN ADVANCE. SEATING IS LIMITED

$30 for The Vegetarian Resource Group and Vegetarian Nutrition Dietetic Practice Group members. $35 for nonmembers. Includes tax and tip.

Please prepay at vrg.org/donate. Write in the comments section names of participants and that it is for the Denver dinner. Or call (410) 366-8343, or mail payment to The Vegetarian Resource Group, P.O. Box 1463, Baltimore, MD 21203.

The Vegetarian Resource Group is a vegan activist non-profit organization that does outreach all-year-long. For example, VRG has been participating in numerous virtual events by providing speakers on a wide variety of vegan topics. We also send literature free of charge to other groups/individuals doing educational activities in schools, hospitals, camps, restaurants, libraries, offices, etc. Our ability to continue doing this depends on people like you! Your donations allow us to promote the vegan message whenever we’re called upon for assistance. Please consider becoming a monthly, quarterly, or single-time donor to The Vegetarian Resource Group.

Thanks so much for your support. You can make a donation online here: www.vrg.org/donate

Brunch at Candle Cafe

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:

Candle Café, 388 Third Ave., New York, NY 10016

Candle Café offers a variety of gourmet dishes made with organic or locally farmed whole foods. Starters include nachos with oyster mushrooms and cashew cheese, and chimichurri skewers with char-grilled seitan and chipotle coulis. Wild mushroom crepes, a Cajun seitan sandwich, and the Candle burger with house made seitan patty are available as entrees. Brunch is available on the weekends and includes French toast, the Candle croissant with smoked tempeh bacon, and nuevos rancheros with homemade tortillas and tofu scramble. The dessert menu includes a strawberry rhubarb cobbler and carrot cake with caramelized pineapple sauce.

House of Fortune, 18425 Colima Rd. (Upstairs), Rowland Heights, CA 91748 and 13788 Roswell Ave. #101 Chino, CA 91710

Looking at the expansive menu of House of Fortune, you would be hard-pressed to distinguish this restaurant’s offerings from those of a “traditional” Chinese restaurant. From their starters such as the Szechuan Wontons in a savory sauce with chili oil and cilantro to their variety of soups including the Winter Melon Meatball Soup, to the hot pot offerings and the entrees including Mongolian Pork, General Tso Chicken (the chicken being battered button mushrooms), and Peking Duck, to the dumplings and buns, the options seem unlimited. Make sure to round out the meal with dessert—a slice of cheesecake perhaps—and one of their many tea offerings, such as the iced jasmine milk tea, made with soy or almond milk, as well as the option to add Boba. Added bonuses: gluten-free options are noted on the menu, and the soy products are non-GMO.

Love in Action Café, 4419 Tuckaseegee Rd., Charlotte, NC 28208

This vegan comfort food venue offers a range of cuisine, from soul food to international fare. Entrees include the Chick Jewl Curry, Soul Wraps, the Jackfruit Bowl, and more. Popular dishes include the Jackfruit Philly Cheesesteak, Meatless Loaf Platters, and OG’s Sweet Potato Pie. The café also offers a variety of sea moss items, including sea moss-infused French toast, smoothies, cereal bowls, and ice cream bowls, as well as sea moss gels. All dishes feature local, organic ingredients. Additionally, 30 percent of the café’s sales go to the Love in Action Program, which provides transitional housing, programs, and services to veterans, seniors, and people with disabilities.

Maiden Fine Plants & Spirits, 1216 6th Ave., Fort Worth, TX 76104

Maiden Fine Plants & Spirits offers a seasonal tasting menu consisting entirely of plant-based food with vegan drink pairings. The tasting menu consists of courses designed to be consumed over a 2- to 3-hour timespan. The menu changes based on the season, but one spring menu consisted of a lemongrass grapefruit consommé; roasted parsnip filled with confit zucchini and walnut served with sourdough bread and shallot jam; potato-leek soup; poached cream of cauliflower with zucchini peanut pasta; and olive oil cake for dessert.

MANEATINGPLANT, Westfield Topanga Mall Food Hall, 6600 CA-27, Canoga Park, CA 91303

Having established a following as a mobile concept, via pop-ups, special events, and their refurbished school bus food truck, Olive the Magic Food Bus, MANEATINGPLANT has found a stationary home as a member of Topanga Social at the Westfield Topanga Mall. While they will continue their mobile presence, this location will provide a consistent place from which to offer their Pan-Asian menu, boasting items such as Garlic Noods, made with a garlic sauce, shallot jam, shiitake, Chinese broccoli, and pickled mustard greens, or their Musubi, a plant-based take on the Spam sandwich, made with house made cashew kewpie, rice, and nori.

New Moon Vegan, 119 S. Batavia Ave., Batavia, IL

Inspired by New York bakeries and her Italian roots, Jo Colagiacomi, the owner of New Moon Vegan, has opened her first brick-and-mortar, a sweet and savory bakery. Featuring mouth-watering goodies like pistachio-rosewater shortbread cookies and Mostess cupcakes made with vegan vanilla cream and topped with chocolate ganache, New Moon Vegan proves that any nostalgic dessert can be veganized. If you need something a little heartier, try one of their pretzel dogs, made using veggie dogs from Upton’s Naturals in Chicago. Of course, you will want some coffee to pair with your baked treat, and they have that covered, serving single-origin Ethiopian coffee, from Manbot Coffee Roasters.

PLNT Burger, 11 W. 42nd St., New York, NY 10036

PLNT Burger is a straight-forward vegan burger shop. The patties are Beyond Meat, the “cheeses” are vegan, and the fries are herb seasoned. Pair it with an oat milk based soft-serve or a sweet tea, and you’ve got a nostalgic masterpiece of a meal.

By Reed Mangels, PhD, RD

When I was grocery shopping for a 10-day camping trip recently, I was struck by the shelves filled with shelf-stable pouches. These squeeze packs offer a variety of foods, are usually quick to prepare, and are relatively lightweight. An additional plus for those of us whose camping stove is temperamental, is that, in a pinch, many of them could be eaten without having to be heated. Of course, these pouches are not just for camping. They offer the same convenience and variety for meals eaten at home or at work.

With the help of VRG volunteer Stephanie Kumar, I examined the nutritional content of pouches of vegan grain and bean/bean entrées from several different companies. These companies included Tasty Bite, Fillo’s, Maya Kaimal, Somos, Beanvivo Organics, A Dozen Cousins, Nature’s Earthly Choice, The Good Bean, Saffron Road, Loma Linda, and Backpacker’s Pantry. We collected information on a total of 51 products.

Many pouches featured Indian foods including Channa Masala; Spinach Dal; Dal with Red Lentils, Butternut Squash, and Coconut; and Bombay Lentils. Others offered beans with a variety of seasonings including Puerto Rican Pink Beans, Cuban Black Beans, Chipotle Refried Black Beans, and Creole Red Beans. There were also several different kinds of chili as well as beans and rice/barley/quinoa dishes.

The labels on most products reported a serving size of half a pouch, although hungry folks may eat the entire pouch. A half-pouch serving provided between 80 and 310 calories while products where the serving size was listed as the entire pouch supplied 280 to 330 calories. I found that I needed to add grains and vegetables to the products that I tried in order to have a filling dinner. For example, I mixed one of the dals with couscous, cauliflower, and broccoli.

The products we looked at had 4 to 15 grams of protein per serving, making them a reasonable source of protein. Adding grains and vegetables and chopped nuts will increase the protein content. Generally speaking, these were not high-fat products with fat ranging from 0 to 11 grams of fat per serving. Most products were very low in saturated fat. Products that contained coconut or coconut milk were often higher in saturated fat having 4.5 to 8  grams of saturated fat in a serving.

The sodium content of products ranged from 65 milligrams per serving to a whopping 980 milligrams per serving. Label reading is important if you are looking for a lower sodium product. Here are the lowest sodium products that we found:

• The Good Bean Santa Fe Green Chili and Mexican Smoky Chipotle, 65 milligrams in a ½ pouch serving
• The Good Bean Low-Carb Classic Chili, 115 milligrams in a ½ pouch serving
• The Good Bean Indian Coconut Curry, 210 milligrams in a ½ pouch serving (despite containing coconut, this product is low in saturated fat)
• Nature’s Earthly Choice Barley & Lentils, 290 milligrams in a 1 cup serving

Most of these pouch meals are super-quick to prepare. Typically, they are ready after 1 to 1.5 minutes in the microwave or 3 to 5 minutes on the stove. Backpacker’s Pantry products call for adding boiling water, sealing, and letting the pouch sit for 15 to 20 minutes.

A drawback of these products is that they may not be recyclable because of their use of multiple materials. In addition, they are relatively expensive compared to preparing dishes from scratch using dried or canned beans. Still, they are convenient and can provide a quick meal.

To see reviews of other vegan products, go to:

A Review of Vegan Frozen Grain-based Entrees

Vegan Butter: Which Should I Choose?

Vegan Cheese for Pizza

Thank you to volunteer Stephanie Kumar for her extensive work on this project.

The Vegetarian Resource Group is once again sponsoring a video contest. We will be awarding one $200 scholarship plus several $100 awards. The deadline for entries this year is July 15, 2023.

Create and submit a video relating what you want to tell others about veganism. Some possible topics: food, nutrition, your feelings about veganism and/or vegetarianism, water usage and veganism, veganism and animal rights, or other veggie topics which appeal to you. Humor and feelings are appreciated. All videos should be positive, not be critical of anyone, and not include any footage of animal cruelty. You may submit a video you have already made.

Aspects of judging include accuracy and judges wanting to share the video with others. Entrants give permission to The Vegetarian Resource Group to post and share the video, to link to and from the video, and share the video with the media.

To see the video contest rules, visit: http://www.vrg.org/videoscholarship.php

Previous wining videos can be found here: http://www.vrg.org/veg_videos.php

By Reed Mangels, PhD, RD

A recent press release from Sodexo, a global food service and facilities management company, provided an interesting idea for encouraging college students to choose vegan dishes. A study was conducted in three universities, Tulane, Lehigh, and Rensselaer Polytechnic Institute. The research non-profit Food for Climate League conducted the study in collaboration with Better Food Foundation and Sodexo.

On study days, a dining hall station at each school was randomly assigned to serve either a plant-based dish as the default option (Plant Default Day) or a meat dish along with a plant-based dish (Control Day). All plant-based dishes were vegan. When a plant-based dish was the default option, it was presented as the main option at that station. A small sign indicated that a meat version of the dish could be requested but the meat version was not displayed. For example, Roasted Sesame Ginger Tofu Tikka Masala could be the only visible option at a station, but a small sign says that Chicken Tikka Masala is available upon request. On control day, a meat dish and a similar plant-based dish were presented side-by-side.

At the two universities (Tulane and Lehigh) that consistently implemented Plant Default Day, the average take rate of plant-based dishes increased from 30.8% on Control Days to 81.5% on Plant Default Days. This means that when a vegan dish was the default, more than 80% of students chose that dish as opposed to requesting a meat dish. Meat dishes were available at other stations in the dining halls, so students may have gone to other stations instead of requesting a meat dish at the experimental station.

Surveys found no statistically significant difference in student satisfaction between vegan dishes and meat dishes. Staff reported that minimal extra effort was needed to implement Plant Default Days.

These results suggest that use of a default option is a successful way to nudge human behavior. In this case, making a vegan dish the default (that’s what you are served if you don’t go out of your way to request something else) nudged students to eat more vegan dishes. Similar techniques could be used in other settings including corporate work-site cafeterias, restaurants, elementary and secondary school cafeterias, and cruise ships.

You can read the study report which was made possible through the support of VegFund here.

To read more about the use of default options to promote choice of vegan meals see:

Sustainable Food Choices Lecture.

Veganizing Your Foodservice

To read more about vegan foods in college see:

How to Add More Vegan Foods to Your College Cafeteria

Introducing Vegan Foods into a College Foodservice and Tips for Students Who Want to Do the Same at Their College

How to Get Veggie Options Prepared by a Chef in a Frat House

By Reed Mangels, PhD, RD

Little Loaf Bakeshop is a vegan bakery focused on creating delicious breakfast pastries inspired by seasonal flavors. Their products are available at farmers markets in Lagrangeville, Hyde Park, and Beacon, NY; at a pop-up in Poughkeepsie; and in several cafés and markets in the Hudson Valley area.  Check their website for updates on places, days, and times. Selected items can be preordered for pick-up on Thursdays, Fridays, and Saturdays in Poughkeepsie. Co-owners Rian Finnegan and Colleen Orlando feature local ingredients in their products.

I recently stopped by the Beacon farmers market, hoping that Little Loaf was not yet out of everything. Although some items were no longer available (the market had been open for several hours), I got a Pretzel Croissant. Oh, my goodness! It’s been a long time since I’ve had a croissant, and that was in Paris in my pre-vegan days. Little Loaf’s croissant was as flaky and rich tasting as I remembered croissants being. It had a very light dusting of coarse salt since it was a pretzel croissant which added to the flavor. I also tried a Mushroom Bechamel Danish which was a flaky pastry filled with a savory mixture of Violife vegan parmesan, chives, mushroom béchamel, oyster mushrooms, and sesame seeds. Others in our group had a Chipotle and Cream Cheese Pretzel Croissant (a pretzel croissant filled with vegan cream cheese and chipotle sauce) and a Passionfruit Danish. The pretzel croissant was pleasantly spicy, and the Danish was flavorful. They also had cookies, pretzel buns, brioche buns, and other flavors of croissants and Danishes.

To read more about Little Loaf Bakeshop go to https://www.littleloafbakeshop.com/

Photo from Osteria Vegana, Lansing MI

The next time you’re in Lansing, Michigan, you might want to enjoy lunch or dinner at one of these vegan restaurants:

Osteria Vegana Lansing Shuffle, 325 Riverfront Dr., Lansing, MI 48912

Vegan/Italian. This indoor-outdoor dining experience overlooks Grand River, giving customers a lively yet relaxing lunch, dinner, or night at the bar. Osteria Vegana offers vegan Italian appetizers, entrees, salads, and pastries using locally sourced produce and fresh ingredients. Menu items include the Pasta Verde Piselli with sweet peas, pistachio, and garlic, as well as the Risotto Funghi with locally sourced mushroom, risotto Arborio, thyme, and garlic.

Veg Head 208 S. Washington Square, Lansing, MI 48933

Vegan/American. Laid back, comfortable, trendy vegan place. The menu features endlessly creative, ever-changing specials alongside a range of regular offerings, including tacos, salads, burgers, cauliflower wings, cheese fries, burgers, bowls, and desserts including chocolate avocado cake. Friendly staff welcome customers of all dietary persuasions to the restaurant’s space in a historic building originally owned by one of the country’s first environmentalists, Dr. George E. Ranney, featuring low booths, repurposed countertops and exposed brick walls decorated with paintings by local artists and plants.

Veg-N 902 E. César E. Chávez Ave., Lansing, MI 48906

Vegan/American. Veg-N is dedicated to providing customers with plant-based versions of classic American fare. Diners can feast on vegan burgers and hot dogs with a variety of sauce and bun options. Try the Reuben Soy-Sage or the Buffalo Chick-n for a satisfying meal. Be sure to grab some kettle chips, too!

Traveling somewhere else in the USA or Canada? Be sure to visit VRG’s online guide to veggie restaurants: https://www.vrg.org/restaurant/index.php