Montgomery County schools in Maryland recently featured these meals they call Plant-Based and Plant-Forward: Teriyaki Edamame and Broccoli Rice Bowl, Spicy Chik’N Street Tacos, Sweet N Sour Chik’n With Rice, Veggie Power Bowl, and Curry Chickpeas With Rice

See: https://www.montgomeryschoolsmd.org/uploadedFiles/departments/food-and-nutrition/menus/5193.23_MENU_HS_AugSept(1).pdf

Does your school district offer vegan or vegetarian main dishes?

By Cierra Peterlin, RD, VRG volunteer

Seeing new places, traveling new roads, and visiting new states, road trips are an adventurous vacation or an enjoyable way to reach a destination. With the rise in popularity of van/RV life and living on the road as well as the comfort of being around fewer people for travel during the pandemic, many of us have been planning road trip getaways. This leads to lots of time spent on the highway and in different places.

In our own towns, and even more so in unknown cities, vegans and vegetarians know it can be challenging to find a veg-friendly restaurant or food stop. Recently I decided to relocate from the Philadelphia, PA area to San Diego, CA, so boy did I have a road trip ahead of me. During my 40-some hour expedition, I would be in new territory and would have to find vegan food in new cities, gas stations, and rest stops. Over the course of my 6-day Cannonball Run I made pit stops in Indiana, Missouri, Colorado, Utah, and Arizona before arriving in San Diego. In this article I’ll share resources and tips for finding vegan options anywhere in the country.

Bring snacks

The first thing I did was pack some hearty snacks… just in case. I gathered a few things that wouldn’t take up too much space and could hold up in a packed car. Plant-based protein shakes or individual size plant milks, Cinnamon Life cereal, pretzels, GoGo squeeZ applesauce, and Hippeas chickpea puffs (these did not hold up in the car and were very messy, but it was worth it cause they’re the best!) were my driving snacks of choice. Having easy snacks like the applesauce pouches and pretzels came in handy when driving. The protein shakes and plant milks were great for long stretches of road with minimal stops as well as for quick meals on the move with the cereal. If you’re going on a road trip I recommend keeping in mind what you can eat while driving and what you can eat as a passenger or at a pit stop. Also think about items that don’t need refrigeration and won’t get crushed in a crowded vehicle.

Learn to love the veggie wrap or sandwich

Chances are you’ll be relying on a Subway, Wawa, Sheets, or another convenience food mart like these for a meal or two. You might need to create a veggie sandwich or wrap. Italian bread or a flour tortilla with lettuce, tomato, onions, some type of pepper, and pickles are usually an option at these places. Some even have spinach, roasted veggies, or hummus. Lean towards sriracha or oil and vinegar for a vegan-friendly spread and voila, you have a vegan meal! It might not be the most glamorous, but it will nourish you and fill your tummy. This idea goes to my next point…

Lower your expectations

Eating on the road may not be what dreams are made of. Sometimes you may be arriving in cities at odd times when vegan restaurants are closed. You may be driving where there are few places to stop and you have to settle for some snacks or the classic vegan sandwich I describe above and move on. Keeping this in mind throughout the trip will help you to not be let down when the vegan food trucks in Moab, UT are closed on Wednesdays or the smoothie and salad spot in Phoenix, AZ is only open until 3 pm and you drive through at 4 pm. It will also make it so much better when you do get to a delicious vegan restaurant in a new city.

Hotels almost always have oatmeal

During your trip you’ll likely stay at some hotels or motels and in some you may get a continental breakfast! Items in these complimentary meals include the basic breakfast foods and one thing you can almost always count on is oatmeal. Typically, there will also be toppings such as raisins, brown sugar, and maybe chopped nuts. If you’re not into oatmeal, the hotel will probably have bread and bagels; however, plant-based butters/cream cheeses are few and far between in these settings. A selection of cereal will also probably be an option, but plant milk may not be (also keep in mind that many breakfast cereals are fortified with animal-based vitamin D3). Apples, bananas, and/or oranges will also probably be available as will coffee, tea, and juice. There is also a chance you might get lucky; out of the 5 hotels where I stayed during my travel, one had oat milk and veggie sausage upon request!

Use the resources

There are many apps and other resources available for finding vegan food options. When you’re in a new city you can turn to The Vegetarian Resource Group’s wealth of resources such as restaurant guides which are broken down by state and city (https://www.vrg.org/restaurant/). You can also download the Happy Cow app for listings of restaurants that are vegetarian, vegan, or have vegan/vegetarian options. The app lets you search anywhere and has pictures and reviews from other users. If these resources aren’t your style or you’re really in a crunch you can always count on a quick Google search to point you in the right direction: vegan food in name of city.

To read more about Cierra’s travels, go to https://www.vrg.org/blog/2022/09/06/vegan-restaurant-highlights-on-the-road-from-philadelphia-to-san-diego/

Photo by Rissa Miller

Who doesn’t like brownies? In honor of The Vegetarian Resource Group’s 40^th Anniversary, Rissa Miller and James Craig Thieman created 12 unique brownie recipes that you can enjoy year-round. Some of the brownies include Pretzel Brownies, Minty-Zucchini Brownies, Brownie-Beet Pecan Pie, Raspberry Brownies, Peanut Butter Brownies, Pumpkin Spice Brownies with Crumb Topping, and Cheesecake Brownies.

Fine the recipes here: https://www.vrg.org/journal/vj2022issue3/2022_issue3_vegan_brownies.php

Subscribe to Vegan Journal: https://www.vrg.org/party/

photo from Aqua Cultured Foods

By Jeanne Yacoubou, MS

Chicago-based food tech startup Aqua Cultured Foods is innovating in the alt-seafood space with its truly vegan products created through microbial fermentation.

On the menu are fungi-based seafood analogs including “whole-muscle cut tuna and whitefish, popcorn shrimp, calamari, and scallop alternatives,” according to a March 2022 press release. Aqua Cultured Foods in fresh or frozen varieties, breaded or seasoned, are in the pipeline. The first commercial product, calamari fries, was recently unveiled.

The startup’s website states: “Aqua’s products contain no microplastics, mercury, pesticides, antibiotics, dioxin or PCBs” like conventional seafood may contain. The products are safe for people with seafood allergies. They are soy- and gluten-free.

According to Aqua’s website, their fermentation methods do not use any animal inputs, genetic altering or modification, and are non-GMO. “We’re not messing with its DNA sequence or altering its genetic material because we want to maintain that non-GMO status,” Anne Palermo, CEO of Aqua Cultured Foods, reported to FoodNavigator.

Unlike many other plant-based meat alternatives made from starches and protein isolates derived from soy, pea, or other plant-based extracts, Aqua Cultured Foods seafood analogs are mycoprotein (fungal) and produced by microbial fermentation. The resulting fibrous biomass retains “naturally occurring fiber, protein, and other micronutrients.”

In a 2021 FoodDrive article, Palermo described their fermentation method as versatile: “By varying pressure levels, humidity and gases during the production process, the same protein can be made into a flaky fish analog, meaty popcorn shrimp, or chewy calamari ring.”

Palermo further explained their technique in a 2021 Just Food article: “Basically, it’s a very new and different way of producing mushrooms. Rather than growing them on a solid substrate such as coconut husks or sawdust, we are growing protein in a liquid broth.”

A FoodNavigator February 2022 article states their calamari analog has, per serving, fewer calories, no sodium, more protein, and none of the saturated fat or cholesterol as conventional calamari. Unlike fiberless marine calamari, each serving of Aqua’s product contains 10-12g of fiber.

In a September 2021 FoodNavigator article about Aqua Cultured Foods, Palermo describes their alt seafood analogs as “tasteless.” So, adding chemical masking agents to hide bitter off flavors – like other companies do – isn’t necessary. As a result, their ingredient labeling and branding terminology will be simple and clean – but as of yet no details are available except that vegan omega-3s are added to the breading.

The Vegetarian Resource Group corresponded with Anne Palermo, CEO of Aqua Cultured Foods, about their vegan mycoprotein products via their publicist, Gary Smith, in August 2022. We wanted to confirm that absolutely no animal ingredients, including animal-sourced genetic material from a virtual DNA library, were used in their manufacturing process from start to finish.

Here are our questions followed by Anne’s responses:

The VRG: Can you please confirm:

1. Your products contain no animal-derived ingredients.
2. There is no animal- or dairy-derived genetic material in the microbes used to make your products. This includes no animal DNA (including genes coding for dairy ingredients) from a digital library.
3. There are no animal- or dairy-derived ingredients in the nutrient growth medium. This includes cane sugar processed through cow bone char.

Anne Palermo: All three statements are true. Zero animal inputs in any phase of development and end product. When we are in full scale production (and at present), we will use 100% plant-based ingredients…our aim is to remove animals from the food system and that includes using inputs that don’t contain animal-derived ingredients or refined through the use of animal inputs.

The VRG followed up by asking for details on their market launch.

Gary Smith told us: “Aqua expects to do tasting events with some restaurant partners later this year (to gauge consumer acceptance), and then product introductions in markets via distribution partners in 2023…at first they won’t be going to grocery/retail, nor direct to consumers. Their plan is to sign agreements with foodservice suppliers.”

Stay tuned to The VRG Blog for all the specifics on Aqua Cultured Foods upcoming market launch.

The contents of this posting, our 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.

Photo by Julia Comino

By Julia Comino, VRG Intern

When most people think of southern food, veganism would most likely not describe the images of dishes conjured. Even my own view of southern classics, as a vegan Deep South native, was not very inclusive of plant-based diets until I learned to cook vegan southern recipes myself. However, I had never found a fix to my cravings for southern classics until I visited New Orleans’ Breads On Oak.

Breads On Oak is a vegan restaurant and French Patisserie with two locations in New Orleans, Louisiana. The first location opened in uptown New Orleans on the historic Oak Street ten years ago, and since then, the owners have branched out with another location in downtown New Orleans. Voted #1 Vegan Restaurant in Louisiana by VegNews and Winner of Best Bread in Louisiana by MSN, Breads On Oak has situated itself in the New Orleans foodie and vegan scene. I had the opportunity to visit the Oak St. location this July and see for myself if this vegan food could quell my southern cravings.

My visit began with a walk down Oak Street accompanied by loud R&B music which wafted through the hot, humid air from the windows of a car parked along the sidewalk before I reached my destination. The storefront, a red brick building adorned with blue shutters and gold lettering labeling it “Breads On Oak,” looked lively through its glossy windows. Upon entering the restaurant, my senses were filled with the smell of baking pastries and the bustling of customers at the front counter. Right away, I spotted the owner, Chamain O’Mahony, whom I had spoken on the phone with previously to set up the visit. She welcomed me with a warm smile and a solid handshake, and after introductions, she gave a brief tour of the pastry display case, pointing out her favorite treat, their signature Rumbles (dense, energy-packed cookies, similar to oatmeal, seed, and raisin cookies).

After being shown around the shop, Chamain led me up a few steps to the back seating area for us to talk more about her business. The room was cozy with art hanging from the walls and a few upholstered sofas, at one of which Chamain and I sat down at. I began the interview by asking about Chamain’s personal dietary preferences. Laughing, she responded, “I’ve been vegan for a super long time. Before I knew how to say the word vegan.” Her reasons for switching to plant-based are those shared by many vegans. She felt that vegan diets allowed her a healthier life, her compassion for animals makes her unwilling to buy into the animal farming industry, and she worries for climate change impacts on the Earth if humans continue to eat high-carbon emission diets.

Our conversation continued with a discussion of the creation of Breads On Oak. The restaurant, the brain-child of Chamain and her husband, was first formed as an old-world style bakery and restaurant. Though it served vegan pastry options – thanks to Chamain’s baking talent – it wasn’t until a few years later that the shop made the switch to an entirely vegan menu. Chamain described the way that restaurant-goers began to prefer the vegan dishes over animal-based ones saying, “People realized that with the vegan pastries and things you can actually taste the flavors more.” As a Deep South native, Breads On Oak is not only one of few vegan restaurants I have happened upon, but it is also the first one that I have found a number of non-vegans praising. Breads On Oak was voted #1 Bakery in Louisiana by Yelp and Buzzfeed, as well as has a vegan king cake that has won multiple awards across New Orleans. Chamain explained how Breads On Oaks is changing people’s minds about veganism, saying “Southerners don’t expect it and some people are taken aback, but once they taste it they are a lot more open. You know, New Orleans, I felt like they needed it.”

With that, I was ready to try out Breads On Oak’s vegan dishes for myself. I was lucky to be joined by my friend who had volunteered to film for me in my sampling of many dishes off the menu. I started my meal with an oat milk, iced latte with lavender syrup, and cheese grits. The coffee was smooth, the coffee beans are sourced from a local roaster, and with a subtle floral taste. However, as a southern classic and one of my personal favorite foods, it was the grits I was most excited to try and they did not disappoint. The grits had a strong cheddar flavor accompanied by the fragrant flavor of green onion which was incorporated into the grits. Though my friend who had accompanied me had never been a fan of grits before, her opinion of the dish had turned more than favorable after tasting Breads On Oak’s grits.

After we had finished our first course, a waiter came out with our main dishes. At the owner’s recommendation, we ordered the Pumpkin Cheddar Biscuit and the Mighty Melt, and once at our table, the two made an impressive image. The Pumpkin Cheddar Biscuit was orange, flaky, and stacked tall with tofu scramble, vegan andouille sausage, tomato, greens, and topped with house made aioli. Although there are so many components to this sandwich, all of them blend masterfully together. The savory vegan andouille sausage highlighted the spiced sweetness of the pumpkin biscuit, and the tofu scramble was fluffy and moist. Upon my first bite, I knew that this would be my favorite dish.

Following the biscuit, I took on the Mighty Melt, which is named appropriately. The patty melt is served up on hearty whole-grain bread with Breads On Oak’s house-made beetroot veggie burger all topped with vegan provolone, roast tomatoes, caramelized onions, and pickled jalapeños. Biting into it, immediately I could taste the smoky veggie patty followed by the sweet fiery heat of the jalapeños. However, the stand out in this dish was the hearty whole-grain bread which was loaded with a variety of seeds.

I finished off my feast with dessert. I ordered a customer favorite, the Boston Cream Eclair, a brioche pastry piped full of rich vanilla custard and topped with glossy chocolate ganache. The owner, Chamain, was kind enough to gift us an assortment of her favorite pastries: the Thumbprint Cookie, Toasted Pecan Brownie, and a Butter Croissant. The Thumbprint Cookie and Butter Croissant both had a distinct, delicious buttery flavor from Breads On Oak’s house-made, vegan, and cultured butter. The Toasted Pecan Brownie was impressively moist for a gluten-free dessert and the toasted pecans added a rich, nutty flavor. However, my favorite had to be the Boston Cream Eclair which was a delicious way to end our meal.

Overall, Breads On Oaks stood out to me among other vegan restaurants I have visited. Each item felt thoughtfully and lovingly crafted with organic and fresh ingredients. The dedication that the owner and staff showed to making each dish robustly flavorful with their house-made meat substitutes, cheese, and butter added another level of flavor to each dish. I can’t wait to visit New Orleans again just so I can get breakfast at Breads On Oak and grab a Pumpkin Cheddar Biscuit.

Find vegan restaurants in the USA and Canada at https://www.vrg.org/restaurant/index.php

Vegan Sheet Pan Fajitas Tofu FromMyBowl

By Julia Comino, VRG Intern

Over this past summer, I joined Marcy Schveibinz, a Vegetarian Resource Group volunteer and certified health and wellness coach, while she virtually led a Christopher Place class covering “Basic Nutrition.” Christopher Place Employment Academy is a residential program that supports men who have experienced houselessness, incarceration, or addiction by providing education and recovery resources, and Mary Schveibinz has been involved with the program’s cooking and nutrition classes for years. The class I joined was engaging and the men in the call that day were friendly and actively participating in the lesson. I was able to speak and join in the discussions of fats, oils, dietary fibers, and other nutrients as well as listen to the lively discussion of foods that the men brought up. Following my experience watching Marcy’s class, I was excited to be asked to join the Christopher Place program for another class, not as an observer, but rather as the class leader for their August 16, 2022 class.

In the weeks leading up to the class, I prepared by recalling all of my favorite vegan recipes from over the years. Although I had been vegetarian for four years, vegan for a year, and an avid cook since childhood, my past year spent in college dorms kept me from cooking as much as I would like. Thus, this was an opportunity not only to share one of my favorite vegan dishes but also to relearn my love for cooking. I decided on my recipe for Vegan One-Pan Fajitas, inspired by From My Bowl’s Vegan Sheet Pan Fajitas. I chose this recipe because I felt that it highlighted how simple and affordable vegan eating can be. Alexis Brown, a high school senior and VRG volunteer, offered her hand in helping to prepare for the class, writing a short presentation on the affordability of vegan diets. Once I had gone to my local grocery store and collected all of the ingredients for the dish, I was excited and ready for the class.

However, the best-laid plans are often the ones that don’t go as expected. When I joined the Christopher Place class zoom that day, I was met with a class of about a dozen men excited to begin cooking. I started by introducing myself, The Vegetarian Resource Group, Alexis Brown, and our recipe for the day. As I started directing the men to begin chopping their vegetables, I was met with awkward confusion until one of the men informed me that the ingredients and recipe they had for the day were actually for a Vegan Jicama and Chickpea Stir-Fry. After a few seconds of confused discussion, we decided that the men would continue to cook the recipe that they had been given as I would cook my fajitas recipe as they did so. Although not, according to plan, the men accepted the challenge with enthusiasm, going to chop their vegetables as I prepared the fajitas vegetables.

Throughout our cooking, we communicated back and forth about what each of us was doing in our recipe. As I began to sauté my chickpeas, mushrooms, peppers, and onion, the men began to cook the rice for their stir-fry. I often slipped in tips, letting them know which vegetables may take longer to cook and when to take the lid off of the rice, and the men would tell me their preferences for toppings and seasonings on tacos. We continued to have a lively, friendly conversation throughout both of our recipes, and as they went to plate their completed dishes, Alexis Brown began her presentation on affordable vegan eating. Alexis shared her family’s experience of switching to a vegan lifestyle during the COVID-19 pandemic, and how despite her expectation that this would be an expensive switch, her family found their new diets much more affordable. Sharing tips on buying dried or canned beans or legumes, Alexis displayed how vegan eating can be a simple and affordable choice for many.

As our class came to an end, the men shared that, although we ended up cooking different recipes, their dish turned out delicious and they remarked that they looked forward to trying my recipe out soon. Despite the diversion from the planned class, I was content with the reaction the men shared and promised to send them the recipe I cooked so that they could attempt it too. While things may not always go to plan in the kitchen, I have found that with a good conversation and some impromptu decision-making, you can end up with a satisfying and delicious dish.

For information on The Vegetarian Resource Group internships, see: https://www.vrg.org/student/index.php

For more information on The Vegetarian Resource Group’s work with Christopher Place Classes, see:

https://www.vrg.org/blog/2022/07/25/more-than-just-a-class-intern-leads-vegan-cooking-class-at-christopher-place-enjoy-her-recipe-for-korean-mexican-styled-bulgogi-tacos/

https://www.vrg.org/blog/2020/02/04/cooking-vegan-chili-at-christopher-place/

https://www.vrg.org/blog/2019/06/27/vegan-cooking-class-at-christopher-place-employment-academy/

To support The Vegetarian Resource Group’s outreach activities, donate at www.vrg.org/donate

By Reed Mangels, PhD, RD

A Vegetarian Resource Group member contacted us and asked for breakfast ideas. Here’s her story. “I’m a lifelong vegan, in grad school, working part-time, and training for a marathon. I run early in the morning (5:30 AM), before going directly to work. My job is physically demanding and I’m on my feet for 7-8 hours. Usually I toast an English muffin and spread it with margarine before leaving home and eat it along with coffee after my run. I pack a lunch and eat it mid-way through my work shift but I’m hungry way before lunch time. What are some breakfast ideas that don’t require cooking? I don’t have time in the morning to cook nor can I heat something up at work. I’d like ideas for food I can eat quickly in the parking lot before work without making a mess. I don’t like dried fruit, yogurt, or energy bars”

It’s not surprising that our member is hungry before lunch! Here’s what I suggested.

“With your active schedule, an English muffin is just an appetizer. What would make that English muffin more of a meal? A thick layer of peanut butter or other nut butter provides protein and fat and reduces mid-morning hunger pangs. For something different, you could explore the world of bean and tofu dips.  Hummus comes in a lot of flavors – experiment to see which ones you like. Purée or mash tofu with herbs or pickle relish and a little vegan mayonnaise to make tofu salad. You can buy ready-to-eat dips and spreads or make your own, perhaps on the weekend when you have more time. Baked tofu or deli slices are other ideas for a quick, filling breakfast sandwich. Even something as simple as several good shakes of nutritional yeast on your English muffin with margarine will add some calories and protein along with flavor.

Find a vegan breakfast meat that you enjoy, cook it ahead of time and eat it either on your English muffin sandwich or on the side. There are lots of products in the refrigerator or freezer case at stores or you can make your own ahead of time.

Overnight oats can be filling and refreshing on a hot morning, especially if you transfer the container with the oats right from the refrigerator to an insulated lunch bag with an ice pack. Before going to bed, mix a cup of oats, 1-1/2 cups of plant milk, a mashed banana, and ¼ cup of chia seeds. Stir and refrigerate overnight. Add fruit, granola, and/or nuts as you like.

Bring a container of nuts or granola or peanut butter-filled pretzels and eat them along with your English muffin.

Make vegan muffins on the weekend and bring a couple of them spread with nut butter.”

I checked back with our member and here are a few ideas that she’s discovered:

“I really like the breakfast sausages from The Homemade Vegan Pantry by Miyoko Schinner! I make a batch on the weekend. Also, I’ve been adding extra soymilk to my coffee (latte in place of coffee with a splash of milk).”

To see more quick vegan breakfast ideas, go to: VRG’s Guide to Packaged Vegan Breakfast Foods

By Cat Webling

The conflicting story of a leatherworker’s daughter joining forces with an innovative vegan brand.

It’s funny to me how life works out. It’s never quite what you expect – the plans that you have don’t match the outcomes, and often, what actually happens is better. I think this might be the case for my working with Paras and the rest of the crew at Doshi, especially considering my background.

How I came from leatherwork to work with Doshi

I am the daughter of a cobbler – my dad was the person that everyone in my Georgia town went to when needing their shoes fixed. He did far more than that, though; his little shop was full of leather hides and strips, which he used to make horse bridles and knife sheathes and gun holsters and many, many more things. I spent a lot of my time there when I was a little kid; to me, the scent of leather was the scent that I caught when I hugged my dad after a long workday, and the animal hide was a tool I could use for idle projects between serving customers at the counter.

As an adult, though, I’ve moved away from that. My father retired a few years ago, selling the shop and its hides, and I began a career as a writer, working freelance to support myself and my own family. I moved to Kansas and stopped thinking about leather beyond vague nostalgia.

When I got in touch with Paras, I didn’t have the highest opinion on vegan leather. My image of it had always been that cheap, peeling stuff my dad would turn away from the shop – it’s not something that can be fixed, as trying to stitch it back into place after it’s pulled away would simply rip it to threads. I had a cheap, faux-leather jacket like this when I was young; my dad had always hated it and begged me to get one made from the genuine article. It lasted a couple of years before it was peeling and tearing and nothing more than a ragged mess. So the idea of false leathers left a bad taste in my mouth.

The longer I work here, though, the more I realize that what I experienced was simply the bottom of the barrel when it comes to materials. Doshi’s products are far more beautiful than the dime-store products I was familiar with; they’re durable and strong, designed well enough to last as long as their animal-based counterparts. They’re made from far more interesting materials pineapples and paper, which I never even considered as a possibility.

Better than any of that, Doshi’s products don’t feed into a vicious cycle of abuse. Though I’d grown up around it, I’d never actually seen how leather was produced. On a surface level, I understood: the animal was raised, then slaughtered, then its skin was treated and shipped to us for use. It wasn’t until I looked closer for Doshi that I realized exactly how badly the animals were treated, how many were slaughtered annually and wastefully used for only their skin, how intensely bad the chemical tanning agents were for the environment, and how detrimental the entire industry is to our planet long-term.

It made me appreciate even more working with a brand that cares so much about the sustainability and kindness of its products, from material sourcing to production to reinvesting in charity. The team behind Doshi is wildly passionate and dedicated to improving the fashion industry long-term by leading through example. I couldn’t ask for better colleagues.

The quirks of working with vegan brands

Of course, working with a vegan brand has its little quirks.

Firstly, it’s difficult to make people understand why I do it. My dad, of course, is still of the opinion that leather is superior in quality, and being in a cattle-raising county in Kansas, it’s difficult to find anyone who agrees with Doshi’s work. I don’t try to argue with them – it’s difficult to admit that your livelihood is hurting the planet. I suppose you can’t please everyone.

Beyond this, most people I’ve spoken with have the same misconceptions I had about vegan materials. They associate “vegan leather” with PU leather and its peeling inability to survive like genuine leather. Strangely, though, I’ve found the best way to combat this is to bring up the interesting materials that Doshi uses. I love watching people’s faces light up when I tell them that we carry wallets made from the waste of pineapple production, or that we have beautiful belts made with microfiber that looks and feels like genuine leather.

I also occasionally get the comment that working for a vegan fashion brand is not only pointless but pretentious. “They’re stuck up,” a friend said to me once, “all vegans are so self-important it hurts.” It’s another weird stigma, I think. I’ve definitely met some pushy vegans, but not on the Doshi team. In fact, not everyone who works on the team is vegan – I’m not – and the ones who aren’t never get any flak from the ones who are. In fact, everyone I’ve worked with, from my writing team to the leadership group, has been nothing but polite, understanding, and fun to talk to.

Conclusion

I’m not perfect. But I see working with Doshi and brands like them as a step in the right direction. I believe that taking action at the corporate level against climate change and animal cruelty is something that should be applauded, and that Doshi has the right idea about it.

The smell of leather will always be nostalgic for me, but that doesn’t mean I have to keep contributing to its production, and it doesn’t mean I can’t support the innovative ways that people are learning to make it obsolete.

More information about Doshi can be found at https://doshi.shop/

The 40^th Anniversary Issue of Vegan Journal includes a Vegan Action column featuring Reed Mangels, PhD, RD. Reed is a vegan nutrition pioneer. She is one of the foremost experts on vegan nutrition for children, both from a scientific and practical perspective, as she has raised two vegan kids starting from pregnancy. For almost 40 years, Reed has contributed her time to help a multitude of groups and individuals educate others about vegan diets. Whenever The Vegetarian Resource Group does a booth at a professional conference, and some of her prior students walk by and see her books, they gush about what a great professor she was. Reed is a true pioneer and is indispensable to the movement, reaching both health professionals and consumers. She has immensely influenced the dietetic profession. We can’t possibly list all her activities here, but give a few here: https://www.vrg.org/journal/vj2022issue3/2022_issue3_vegan_action.php

In honor of Reed’s contributions, please donate to The Vegetarian Resource Group: www.vrg.org/donate

Be sure to follow The Vegetarian Resource Group on Instagram: @vegetarianresourcegroup