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

Each issue of Vegan Journal includes a column called Vegan Cooking Tips by Chef Nancy Berkoff, EdD, RD. In the latest issue, Nancy shares quick and easy ideas for gilling with tofu, seitan, vegetables, and fruit.

Read the entire column here: https://www.vrg.org/journal/vj2023issue2/2023_issue2_cooking_tips.php

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

Tocaya taco salad veg

This chain with 20 restaurants in the West lists several vegan options under their vegan section. Check out their Taco Salad, Tocaya Salad, Shredded Kale and Quinoa, Fajita del Rey, Street Corn en Fuego, Keto Bowl , Grilled Pineapple Al Pastor, Spicy Cilantro Verde, and Vegan Asada Taco. Go to https://tocaya.com/menu/

To see veggie restaurants around the USA and Canada, go to https://www.vrg.org/restaurant/index.php

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.

Each issue of Vegan Journal includes a column called Vegan Action where we highlight the work of various activists. In the latest issue, VRG intern Nadely Requena interviews Hannah Kaminsky. Hannah has written numerous vegan cookbooks, has a popular blog, and is a professional photographer.

Read the entire column here: https://www.vrg.org/journal/vj2023issue2/2023_issue2_vegan_action.php

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

We review vegan books that we especially like in each issue of Vegan Journal. In the latest issue Debra Wasserman reviews Easy Plant-Based Cooking for Two by Lei Shishak. You’ll find 80 creative recipes serving two, along with shopping tips. The photos in this cookbook are gorgeous!

Read our complete review of this book here: https://www.vrg.org/journal/vj2023issue2/2023_issue2_book_reviews.php

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

In an International Food Information Council 2023 Food and Health Survey, 8.2% of Americans ages 18 to 80 indicated that they followed a plant-based, vegetarian, or vegan diet. Of that group, motivations include:
To be healthier (60%)
I enjoy these types of foods more (47%)
To help the environment (36%)
To improve animal welfare (36%)
To save on the cost of food (24%)
Concerns about consuming animal protein (22%)
Because a diet/eating pattern was recommended to you. (17%)
Because your family/partner follows a specific diet (12%)
Because of a current allergy or health condition (12%)
For religious or cultural reasons (11%)
(Note: more than one reason could be selected.)

For 50% of all participants, it was very or somewhat important in making decisions to purchase food that the food was produced with animal welfare in mind, for 47% knowing whether the food is a bio engineered food or contains bioengineered ingredients, and for 40%  knowing that the food or beverage is produced in a way that minimizes its carbon footprint/climate impact.

For more information, see The International Food Information Council. 2023 Food & Health Survey. 23 May 2023: https://foodinsight.org/2023-food-and-health-survey/

The International Food Information Council says their research and education programs are supported by:

• Food, beverage and agriculture companies that support IFIC’s mission
• Contributions from other foundations and nonprofit organizations
• Grants from government agencies

Their 8.2% who followed a plant-based, vegetarian, or vegan diet was somewhat comparable to VRG’s 6% who follow a vegetarian diet in previous VRG surveys. See:  https://www.vrg.org/nutshell/faq.htm#poll

Though note everyone in their group would not necessarily be vegetarian. So the reasons given may not reflect vegetarians and/or vegans. People can self-define vegetarian, vegan, and plant-based very differently. For example, see:
https://www.vrg.org/journal/vj2018issue4/2018_issue4_plant_based.php
https://www.vrg.org/blog/2017/08/11/what-does-plant-based-mean-to-the-public/

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.

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

The Vegan Knife Gluten Free & Vegan Chocolate Cake Mix

Each issue of Vegan Journal we review products that we feel our readers would like. In the latest issue, a VRG intern reviews an easy chocolate cupcake mix from The Vegan Knife. They took 20 minutes to prepare. This company also offers other mixes.

Read our complete review of this product here: https://www.vrg.org/journal/vj2023issue2/2023_issue2_veggie_bits.php

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

Each issue of Vegan Journal we review products that we feel our readers would like. In the latest issue, we review a variety of oat milk-based broths and soups from Pacific Foods. They are delicious and available nationwide.

Read our complete review of this product here: https://www.vrg.org/journal/vj2023issue2/2023_issue2_veggie_bits.php

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

Real Roots Cafe Chattanooga TN

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

Cashew 149 River St., Chattanooga, TN 37405

Vegan/natural foods. Located right by Coolidge Park, Cashew offers completely vegan meals and treats made from local produce. This plant-based café and bakery serves up a large selection of unique specials every day. Be sure to try a vegan sweet like their Oreo-stuffed chocolate chip cookies! Cash only.

Real Roots Café 607 North Market St., Ste. 103, Chattanooga, TN 37405

Vegan. Enjoy a variety of fresh juices, smoothies, smoothie bowls, toasts, and hot meals including burritos, tacos, chili, jackfruit sandwich, paninis, salads, and more. Outdoor seating available.

Sluggo’s North Vegetarian Café 501 Cherokee Blvd., Chattanooga, TN 37405

Vegan/café/eclectic. Sluggo’s North Vegetarian Café is 100% vegan, and includes a variety of dishes such as nachos, sandwiches, the “Popeye Bowl,” chocolate oatmeal bars, fudge brownies, and much more. Check out their special events such as movie showings with vegan pizza, live music, and more!

Southern Squeeze 1301 Dorchester Rd., Ste. 101, Chattanooga, TN 37405

Vegan/café/juice bar. Southern Squeeze has a bright atmosphere with tons of greenery decor. They serve all juices, waffles, salads, sandwiches, smoothies, smoothie bowls, and even coffee and tea. Their most popular menu items include the “Aztec Bowl” with quinoa, house made vegan taco “meat,” herb cashew cheese, avocado, seasonal veggies, and lime vinaigrette, as well as their vegan “Poke Bowl” with seasonal veggies, avocado, quinoa, kelp noodles, nori, and spicy vegan “mayo.” Southern Squeeze is right by Riverview Bird Sanctuary in Dorchester, TN!

Your Local Seitanist 3950 Brainerd Rd., Chattanooga, TN 37411

Vegan/deli. The atmosphere at Your Local Seitanist is lively. Walls are covered in green moss and potted plants decorate the entire space, making you feel like you are dining outside in nature. The restaurant places an emphasis on sustainability by sourcing ingredients from local farmers and small businesses. The menu recreates delicious omnivore dishes by using ingredients like vegan steaks and dairy-free cheese. Some menu items are the Cuban sandwich made with house made h’am seitan, pickles, yellow mustard, and provolone and the Ginger Chickn Wrap filled with chopped slaw, vegetables, and ginger marinated “chicken,” Don’t forget to add a drink to your order, like the White Chocolate Rose Steamer or Salted Caramel Chai, you won’t regret it.

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