photo from Redwhite Ramin

Here’s a sampling of vegan restaurants in the United States serving Japanese cuisine.

Cha-Ya, 1686 Shattuck Ave., Berkeley, CA 94709 and 62 Valencia St., San Francisco, CA 94111; www.chaya-berkeley.com

Cha-Ya uses centuries-old cooking traditions to prepare their authentic Japanese meals. Menu items at this all-vegan restaurant include sushi rolls, noodle dishes, soups, salads, rice bowls, and desserts. Located near the UC-Berkeley campus.

House of Vegano, 1990 Central Ave., St. Petersburg, FL 33712; www.houseofvegano.com

House of Vegano gives customers a new perspective on sushi and Japanese dishes with a plant-based twist. One of the most popular plates is the Volcano Roll, made with avocado, cucumber, locally-grown Lion’s Mane mushrooms, spicy mayo, eel sauce, sriracha, gluten-free panko breadcrumbs, scallions, and vegan caviar. Need something a little more filling? Try the Tom Kha Ramen – Chili Lemongrass broth with coconut milk, topped with corn, scallions, and Vegan “Vork” Belly. All dishes are made with various exotic mushrooms and fruit as fish substitutes to add a fresh flavor punch. Choose from cold-pressed juices or Beech Kombucha (made with lemongrass, lavender, and pineapple) to quench your thirst as you dine.

Kusaki, 2535 S. Barrington Ave., Los Angeles, CA 90064; www.kusakila.com

Minimalist, modern, and sophisticated omakase bar and sushi restaurant featuring elaborate, innovative plant-based sushi, sashimi, appetizers, and shareable non-sushi dishes. À la carte options include a variety of sushi rolls, hand rolls, sashimi, and nigiri. The fillings range from vegetables like trumpet mushroom and butternut squash to vegan “seafood” like salmon, tuna, and calamari. Crowd favorites include the king sushi roll, rainbow sushi roll, seared tuna nigiri, salmon nigiri, shishito burger, and avocado crispy rice. Taste and texture-wise, Kusaki’s offerings aren’t necessarily identical to their non-vegan counterparts. That being said, they are exquisitely layered, complex, and beautifully presented adaptations of the real thing. Can’t decide what to order? Reserve a spot at the eight-seat chef’s counter where diners can pick from five-course or seven-course omakase options. This gives the chef freedom to curate a meticulously crafted dinner featuring seasonal produce, elegant plating, and a delicately flavorful journey. Most menu items can be made gluten-free, and the building is wheelchair accessible. Additionally, valet parking and street parking are available.

Ma-Kin Vegan Sushi & Izakaya, 30313 Canwood St., Unit 34-35, Agoura Hills, CA 91301; www.makinvegan.com

For those sushi-loving vegans who have been eager to add some more variety to the cucumber and avocado rolls, Ma-Kin Vegan Sushi has your solution. With a traditional bar area where you can watch the chefs prepare your food, Ma-Kin’s menu seems unrecognizable from that of a traditional sushi bar. The expected edamame and tempura appetizers and miso soup are offered, in addition to Japanese entrees such as orange chicken and shrimp and teriyaki. Using Vegan Zeastar (plant-based salmon) as well as plant-based shrimp, crab, and lobster, they are able to offer cut and hand rolls including spicy tuna, spicy crab, salmon avocado, and California—which you may choose to couple with a selection or two from their sake menu.

Nori, 3208 Guadalupe St., Ste. B, Austin, TX 78705; www.noriaustin.com

The artfulness and delicacy of Japanese cuisine are enhanced at Nori by the fact that everything is vegan, with many gluten-free options. Maintaining a plant-based kitchen, however, has certainly not limited the variety of menu offerings: celebrating vegetables and using meat replacements at times, Nori serve diners dishes such as the tempura appetizer, perhaps followed by the Nigiri sampler; a Volcano or Rainbow maki; or a Spicy Creamy Ramen. The cocktails are also works of art, and you can continue to imbibe with the peanut butter dessert shake made with screwball bourbon and candied peanuts—or else opt for the virgin Lava Cake served with fresh raspberries.

Obon Shokudo, 720 SE Grand Ave., Portland, OR 97214; www.obonpdx.com

They serve a myriad of different classic Japanese favorites made vegan! Try one of their many flavors of ‘onigiri’, a kind of Japanese rice ball.

Red White Ramen, 294 Newbury St., Boston, MA 02115 and 11044 Ventura Blvd
Studio City, CA 91604; www.redwhiteusa.com

Red White is a fast-casual restaurant with noodle soups and rice bowls. Fast-casual and bowls seem to go together like beans and rice, but when was the time it was Japanese? With a base of sushi rice, and toppings like tofu, eggplant, mushrooms, yams, and more, all while topped off by any of five Japanese-styled sauces, you’re sure to encounter a new flavor experience.

Shizen Vegan Sushi Bar & Izakaya, 370 14th St., San Francisco, CA 94103; www.shizensf.com

Shizen features a wide variety of traditional Japanese cuisine including soups, sushi, and noodle dishes. Diners can opt to stick with simple dishes like the Avocado Nigiri or Vegetable Gyoza or try one of the many specialty rolls, with options like the Open Invitation or The Candlestick (with live fire). Be sure to check out the dessert menu as well.

Tane Vegan Izakaya, 2065 S. Beretania St., Honolulu, HI 96826; www.tanevegan.com

A completely vegan sushi bar is a rare thing indeed, so don’t miss out. There are dozens of options including vegan nigari, classic, and specialty rolls. If you’d prefer a bowl to a roll, try the ramen or the specialty salads.

The Sushi Samurai, 1817 Queen Anne Ave. N., Seattle, WA 98109; www.thesushisamurai.com

Menu items include fried dumplings, miso soup, plant-based sushi rolls, and alcohol. Outdoor seating available.

The Yasai, 4646 Convoy St. #101-A, San Diego, CA 92111; www.yasaivegan.com

This vegan Japanese restaurant features Housemade Tofu Chawanmushi, as well as dishes such as Japanese BBQ Corn on the Cob, Garlic Edamame, Seaweed Salad, Tempura Kabocha Roll, Curry Ramen, and more.

Wellness Sushi, 2504 E. Colfax Ave., Denver, CO 80206; www.wellnesssushi.com

Sushi items on the menu include krunchy krab with krab salad and avocado, ebi tempura roll with vegan shrimp tempura, and an ohnagi roll with green bean tempura. The menu also features okinawa origiri including classic crunch onigiri with vegan spam and tamago. Several ramen bowls with soboro soy meat are available.

Be sure to check out VRG’s online guide to veggie restaurants throughout the USA and Canada: https://www.vrg.org/restaurant/index.php

By Reed Mangels, PhD, RD

A recent study compared the number of foods identified as vegan in supermarkets, fast-food chains, and sit-down restaurant chains in the United States, Canada, and the United Kingdom. For each sector, the websites of the top chains, based on the most recent market share information, were used. For example, for supermarkets, the researchers identified the top 10 chains in each country. They then searched the website of each supermarket chain for products identified as “vegan” and counted the number of distinct products.

For fast-food chains and sit-down restaurant chains, the researchers identified the top 10 chains based on market share in each county. They then searched the online menus of each chain to see how many items were advertised as “vegan” with words or with an icon.

Here’s what they found when they surveyed supermarkets in 2020 using the search term “vegan.” Supermarkets in the United Kingdom had 1,096 products labeled “vegan;” in the United States, there were 690 products, and in Canada, there were 336.

There were a limited number of vegan products in the top fast-food and sit-down restaurant chains. Among the top 10 fast-food restaurants in Canada, only 4 vegan products were identified. In the United Kingdom, 10 vegan products were identified, and in the United States, 17 vegan products were found.

Among the top 10 sit-down restaurants in the United States, only 3 vegan products were identified, 20 in Canada, and 38 in the United Kingdom.

This research was only looking at products made to resemble animal-based foods and drinks so did not count items such as canned beans, baked goods, or fruits that were identified as “vegan.”

It would be interesting to repeat this study in the future to see if more products are identified as “vegan.”

Reference

Guess N, Klatt K, Wei D, et al. A cross-sectional analysis of products marketed as plant-based across the United States, United Kingdom, and Canada using online nutrition information. Curr Dev Nutr. 2023;7(3):100059.

To read more about vegan food in supermarkets and fast-food chains see:

Fast Food Information

Surveying Supermarkets (1998)

Vegan at the Dollar Tree Store

Vegan Food Items at Publix and Target (2011)

Aldi Rolls Out Vegan and Vegetarian Product Line

Vegan Products at Harris Teeter (2013)

By Carole Hamlin

I was recently in the lovely old city of Charleston, South Carolina (founded 1670), with a group of Baltimore Symphony patrons there to see our new Music Director-Designate conduct at the Spoleto Festival. A friend and I dined at a restaurant called Basic Kitchen, which offers many vegan options. One thing on the menu caught my eye: although I had never heard of them before, I ordered “Corn Ribs” at the suggestion of the server, who said they are one of their most popular dishes.

Corn ribs are essentially strips of corn on the cob, oven-baked full of spices to have an aromatic taste, and served, at least at Basic Kitchen, with a dipping sauce. They are delicious because you can add herbs and spices on a lot more corn surface than when you cook corn on the cob. Each seasoned bite is a taste treat.

They are made by cutting ears of corn in half lengthwise and then cutting each of those halves lengthwise. These quarter-ribs are then seasoned; different recipes feature different seasonings but can include oregano, salt (leave out if concerned about sodium in your diet), paprika, coriander, pepper, garlic powder, onion powder, cinnamon, chili powder, ground ginger – or other spices you might want to try. The seasonings are blended with some olive oil and then added to the bowl of ribs to be brushed over the chopped corn. They then are baked in the oven or put into an air-fryer. Finally, they can be garnished with lime wedges, cilantro, parsley, sliced green onions, etc.

At Basic Kitchen, they are served with Alabama White BBQ Sauce (mayonnaise, white vinegar, mustard, horseradish, salt and pepper, garlic powder, paprika), along with pieces of celery to eat with the ribs to counteract the spiciness. (I’ve noticed that corn rib recipes I’ve seen online don’t feature celery as an accompaniment, but I appreciated it.) Various other sauce options might include garlic aioli, barbecue sauce, flavored vegan mayonnaise, avocado cilantro sauce, creamy sriracha dipping sauce, or any other you might want to try.

This dish is so delicious that I decided to get two orders to take on the plane home with me so that I could drop one off to a couple who were really looking forward to going to Basic Kitchen but were unable to make the trip at the last minute. (I couldn’t resist – I ate the other order at the Charleston airport.) When I got to their home, I sat there while they tried them, and the woman went right to her computer to see if she could find a recipe because she wanted to make them herself.

No one in Baltimore, Maryland, I’ve spoken with had ever heard of Corn Ribs. We figure it must be a southern dish. Apparently it’s been around in the South only for a few years, but I wouldn’t be surprised if we started seeing it spread to the north.

It’s fun to try a new dish from another part of the country!

Meltwich vegan mushroom melt

Meltwich indicates these vegan items on their menu: Classic Vegan Melt with Vegan Mozzarella, Vegan Mushroom Melt, Guac and Roll, Classic Vegan Poutine, Vegan Chick’n Strips, and Impossible^TM Burger. They say they use a “Canadian-made Brioche bun with a rich, sweet taste and a buttery crumb … Did we mention it’s also vegan? Our bread is made especially for us in sourdough and multigrain …”

For more information, see https://meltwich.com/

For information about vegetarian restaurants in the U.S. and Canada, go to
https://www.vrg.org/restaurant

For info on other restaurant chains, see https://www.vrg.org/fastfoodinfo

The contents of this 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.

photo from Love in Action Cafe

This vegan comfort food venue offers a range of cuisine, from soul food to international fare. Entrées 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. And be sure to enjoy Taco Tuesdays! 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.

The restaurant is located at 4419 Tuckaseegee Rd., Charlotte, NC 28208 and they are open daily (except during the summer the café is closed on Sundays when they offer food at the Vegan Vibes Music Series). More information can be found here: https://www.loveinactioncafe.org/

Effective September 1, 2023, in Texas, the law requires “plant-based or fermented analogs of meat, poultry, seafood and eggs to have a prominent label with type at least the same size as the text around it labeling products as “analogue,” “meatless,” “plant-based,” “made from plants” or with similar clarifying language. A similar requirement in the state law for cultivated meat requires that any food product made from harvesting animal cells replicated to produce tissue have a similar label. The bill suggests the label say “cell-cultured,” “lab-grown” or similar language.” Apparently, most plant-based companies also want consumers to know their products are not meat.

For more information see: https://www.newhope.com/regulatory/texas-requires-clear-labeling-plant-based-foods-starting-sept-1

Nothing beats a simple graphic to get the vegan message out! The Vegetarian Resource Group created My Vegan Plate to display on outreach tables at various events. If you live in the United States, you can request copies of this handout to distribute by emailing us at [email protected]

You can view the handout here: https://www.vrg.org/nutshell/MyVeganPlate.pdf

This same handout can also be read in Spanish here: https://www.vrg.org/images/miplatovegano.jpg

We also have a version you can print out for kids to color on: https://www.vrg.org/nutshell/MyVeganPlateCP.pdf

Donations towards this outreach are always appreciated: www.vrg.org/donate

Photo from Aguacate Juice Bar

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:

Aguacate Juice Bar, 12100 SW 43rd St., Miami, FL 33175

Breakfast options include French Toast with berries, vegan Nutella, and more. Or, go savory and energize yourself with their Morning Power Bowl of Garbanzo Scramble, Quinoa, Avocado, Homemade Carrot Bacon, Potatoes, Homegrown Arugula and Cilantro Mayo. Aguacate offers a wide array of Farm Meals featuring: Burritos, a Wrap, Bowls, Steak sandwiches made with seitan, a Jackfruit Pork sandwich cooked with Cuban Mojo, “Plantuna” sandwiches crafted from jackfruit, garbanzo, vegan mayo, diced celery, and kelp flakes. If you’d prefer a Burger, there’s Aguacate’s Signature Burger made of sprouted lentils, mung and adzuki beans, quinoa, beets, flax, hemp and chia Seeds, topped with fresh Avocado Mash, Homemade Mojo Mayo and fixings. Or, you might add some whimsy to your day with the Magic Mushroom Burger–Portobello Mushrooms blended with sunflower seeds, chickpeas, and flour topped with Avocado Mash, Cilantro Mayo and Chimi Sauce. Both burgers are served in a warm vegan pretzel bun with a side of Plantain Chips. What could Beet Arugula Salad for an earthy, sweet dish, with homegrown arugula, roasted beets, vegan feta cheese, candied walnuts, pumpkin and hemp seeds in red wine maple vinaigrette?! They also offer dessert items and have a kid’s menu.

Confectionery, 440 East 9th St., New York, NY 10009

They serve a variety of baked goods and chocolates that are handmade, as well as ice cream.

Nana’s Kitchen,777 N. Arizona Ave., Chandler, AZ 85225

Nana’s Kitchen serves Southern-style vegan comfort food. Nana’s soul platter comes with a choice of BBQ-fried cauliflower, fried chik’n, or plant-based ribs with sides of collard greens, mac and cheese, and baked beans. Other entrees include a buffalo chik’n hoagie, fried cauliflower tacos, and a Philly cheesesteak. Popular sides include the twisted corn (a battered corn on the cob covered with creamy house sauces and garnish), wangz (fried cauliflower with a choice of sauce), and cornbread. Sweet items include a strawberry swirl shake and a cookies and cream shake.

Ramen o’ Bowl, 1668 Massachusetts Ave., Cambridge, MA, 02138

Ramen o’ Bowl is home to many options for vegans who want authentic Asian cuisine. You can find a plethora of ramen options such as their different ramen soup and cold ramen variations. Many of their ramen soups include vegetable stock along with bamboo, spinach, edamame, and more. If ramen isn’t exactly what you’re looking for, Ramen o’ Bowl also offers sushi bowls and an extensive drink selection. Sushi bowls include a tofu bowl, protein bowl, and more and there are currently 11 cold pressed juice options to choose from and 10 unique smoothies to try.

Seed Ranger, 2950 Johnson Dr., Ventura, CA 93003

If you are heading to Seed Ranger, we suggest perusing the menu ahead of time, so you don’t annoy the others in your dining party by taking too long trying to choose from the plethora of cuisines and options that this Vegan Food Station offers. For example, their most popular items include a Crunchy Tiger Roll

(topped with unagi sauce and spicy mayo); the Classic Burger; and Fish Tacos. Seed Ranger is the perfect place for those times when everyone is in the mood for a different type of cuisine. And you will be glad breakfast is served all day, so you don’t have to worry about missing out on their Chili Cheese Omelet or the Chilaquiles Breakfast Plate made with tortilla chips simmered in red sauce and mixed with soyrizo, scrambled eggs, and pico de gallo.

ShoNuff Vegan, 901 NW 25^th St., Oklahoma City, OK 73106

This establishment focuses on a wide variety of burgers made from quinoa. Sides include slaw and a variety of fries. They offer indoor and outdoor seating.

The Fat Beet, 1149 N. State St., Bellingham, WA 98225

Featuring Bowls & Rolls and Noshes & Greens (e. g., Beet Bowl – marinated beets, kim chi, avocado, nori, spicy house sauce, rice).

West Coast Vegan Grill, 100 West Central Ave., Moultrie, GA 31768

Enjoy their extensive menu from appetizers to desserts – examples from “Mediterranean Plant-Based Grill: Golden Falafel Bowl, “Tuna” Sandwich, Chick’n Parmesan, Avocado Falafel Wrap, Chipotle Chick’n & Cheddar; also smoothies, milkshakes, and fresh juices.

VIVA low budget dish

VIVA has produced budget friendly vegan recipes. Note that these are geared towards people in the United Kingdom. See https://v7.viva.org.uk/recipes/easy-vegan-spaghetti-bolognese/

For budget friendly meal plans and recipes in the USA see https://www.vrg.org/nutrition/#nutrition-meal-plans

By Odette Olivares, MSN, VRG volunteer

Mexican dietary guidelines were updated on May 22, 2023.^1,2 The new version of the Healthy Eating Plate recommends increasing the consumption of plant foods to 92% of our plates and supports exclusive breastfeeding for babies until 6 months of age. Natural, unrefined, seasonal, and local foods products are now stressed.

Fruits and vegetables increased to 50% of the recommended plate; previously these foods were 30% of the plate. Grains and cereals decreased from 30% to 22% of the plate. Legumes were separated from the previous “Legumes and Foods of Animal Origin” category and now have their own category, covering 15% of the plate. Foods of Animal Origin were reduced to only 8% of the plate. Healthy fats and oils were added and now account for 5% of the new plate.

Water is included at the center of the plate. Alcohol consumption is not recommended at all for the sake of our mental and physical health, and the well-being of our families. Interestingly, the plate also stresses the need for a shift in food systems to tackle malnutrition and improve human and planetary health, an aspect that is usually not included in Dietary Guidelines and is mostly present only in scientific literature.

Ultra-processed foods with octagon seals are strongly not recommended. Octagon seals are part of a Mexican food labeling system. They inform customers with clarity about foods that are high in sodium, sugar, salt, fats, and trans-fats by using black and white octagon shapes. This supports the recent front-of package labeling regulations in Mexico that require food products to state if they contain a high content of trans or saturated fats, sugar, and salt, or if they contain caffeine or artificial sweeteners. Trans fats will be soon forbidden in ultra-processed foods available in Mexico according to Ricardo Cortés, General Director for Health Promotion in Mexico.

The update includes 10 nutritional recommendations that plan to tackle the severe double burden of malnutrition and climate change and protect Mexican biodiversity and traditional gastronomy.

1. During the first 6 months of extra-uterine life, babies only need breastfeeding. Afterward, breastfeeding should be complemented with varied and nutritious foods till at least 2 years of age.
2. Mexicans should increase their consumption of fresh, seasonal, local, and economic vegetables and fruits in all their meals whenever possible.
3. Let’s consume beans, lentils, broad beans, and any other type of legumes daily as stews, soups, or together with vegetables. They are rich in fiber and protein and are practical and cheap.
4. We should choose whole cereals such as tortillas, oats, rice, or tubers such as potatoes. They contain vitamins and fiber and provide energy.
5. Let’s eat less beef and processed meat. Replacing them with plant proteins such as beans and lentils benefits our health and planetary health.
6. Ultra-processed foods such as breakfast cereals, cookies, sweetened bread, and chips have too much sugar, salt, and fat. So, we should choose foods without front-of package octagon seals or those foods with the least number of seals.
7. Drinking water instead of sweetened beverages, sodas, juices, sport drinks, or beverages with artificial sweeteners, throughout the day and with all our meals, will help us take care of our health.
8. Let’s avoid alcohol consumption for the sake of our physical and mental health, and the well-being of our families.
9. Every movement counts! Let’s perform physical activities such as walking, running, or dancing, instead of spending time in front of screens.
10. Let’s enjoy meals together with our families and friends whenever possible. We should participate in meal planning and preparation, being mindful of not wasting food.

A multidisciplinary team of experts in nutrition, public health, epidemiology, human behavior, and environment from the Mexican Ministry of Health, UNICEF Mexico, FAO, OPS/OMS, National Institute of Public Health, and other Mexican institutions worked together to create the new version. The scientific base of the new guidelines stems mainly from the scientific article “Food in the Anthropocene: The EAT–Lancet Commission on Healthy Diets from Sustainable Food Systems.”³

The absence of conflicts of interest and interference from the food industry contributed to prioritizing Mexican and planetary health. Mexico now offers an example of one of the best dietary guidelines in the world, according to Simón Barquera, Director of the Mexican Nutrition and Health Research Center of the National Institute of Public Health.

References

1. Secretaría de Salud. Guías Alimentarias 2022 para la Población Mexicana. Gobierno de México. May 22, 2023. Accessed May 28, 2023. https://www.gob.mx/cms/uploads/attachment/file/826671/InfografiaGuiasAlimentariasParaPoblacio_n_2023.pdf?fbclid=IwAR3oLzaxW9Y5pL8LFH-j4Gj7z0fR5WEzfzqfQb1Kov84kXqM4IM-w1_86MY.
2. Secretaría de Prevención y Promoción a la Salud; 2023. Accessed May 28, 2023. https://www.facebook.com/SaludSPPS/videos/779477700408576.
3. Willett W, Rockström J, Loken B, et al. Food in the Anthropocene: The EAT–Lancet Commission on Healthy Diets from Sustainable Food S Lancet. 2019;393(10170):447-492. doi:10.1016/s0140-6736(18)31788-4