Whether you’re cooking for five or 500, sophisticated socialites or a rowdy group of teenagers, this episode has you covered. Miyoko makes an elegant Gruyere and Pear Croustade. Toni makes her savory Tempeh Bites and out-of-this-world Tzatsiki. Terry makes an incredible Ceviche. Guest Chef Bryant Terry whips up a Beet Tapenade and a smooth Cherry Sangria to wash it all down. Bring your sparkly hats and noisemakers – this episode is a fiesta!
Skip the plane ticket and take your taste buds on a flavor vacation. This episode explores easy vegan takes on favorites from Spain, Italy, and Greece. Toni makes Rosemary Potato Pizza with Oven Roasted Tomatoes and Asparugus. Miyoko makes a fragrant Paella. Terry makes Seitan Gyro Rollups. Guest Chef Cathi DiCocco makes perfect-for-sharing Braised Escarole and Garlicky White Beans. Wine, sunny beaches, and all-night parties optional.
Who says you have to have meat to celebrate? Our expert chefs show you how to make centerpiece-worthy meals minus the cruelty and cholesterol! Miyoko makes her cult classic ‘Unbird,’ a creation of roasted vegetables folded into a cream sauce reduction, wrapped in buttery phyllo. Guest Chef Cathi DiCocco makes her versatile Thanksgiving Fritters served with a sumptuous, slather-on-everything sauce. Terry serves a crowd of 300 with her creamy, easy Sweet Potato Chipotle Bisque.
Who says eating vegan has to be expensive? Our chefs whip up economical creations that are easy on your taste buds, waist, and wallet. Toni makes a Hearty Mushroom Lentil Shepherd’s Pie that will transport you back to childhood. Miyoko makes Vegan Sukiyaki, a simple one-pot dish of steamed tofu, mushrooms, cabbage, and noodles in a sweet and savory broth. Guest Chef AJ makes her Lickity Split Pea Soup in six minutes using a pressure cooker. With grocery bills on the rise, these delicious and cost conscious alternatives are great for every day meals.
Teens, kids, and finicky eaters alike will appreciate these tasty and easy-to-prepare dishes that are made better by getting your youngsters in on the fun! Terry makes Tempeh Chorizo Soft Tacos. Toni makes a Citrus Salad bursting with edamame, blueberries, oranges, and fennel. Miyoko makes her son’s favorite Tofu BLT. Guest Colleen Patrick Goudreau makes her No-Queso Quesadilla, a fast and easy meal for kids. No more panic when packing lunches or preparing after-school snacks!
Early birds, late sleepers, and the brunch set will appreciate these recipes, created to make mornings your favorite time of day. Terry makes Raspberry Morning Muffins fit for a crowd or a solo breakfast break at work. Miyoko makes her Truffled Tofu and Sweet Potato Hash Browns, ideal for impressing brunch guests. Toni makes a cozy winter staple with her wholesome Quinoa Porridge. Guest Elizabeth Fraser makes fresh Almond Milk for a delicious Ginger Snap Smoothie. These recipes have you covered, whether you’re looking for a quick breakfast fix or a full-on feast for hungry companions.
Boxed, bagged, or shaken, on today’s episode let’s dig into outrageously tasty and easy lunch favorites. Miyoko Schinner whips up a creamy Curried Eggless Salad. Terry Hope Romero summons kale fans everywhere with Shake it Kale Caesar Salad. Guest chef Adam Sobel of the Cinnamon Snail creates Spicy Korean BBQ Seitan Tacos! Toni Fiore shows us fabulous fish-free Tunno Sandwiches. Chef Ayinde Howell from ieatgrass stirs up up a Gluten-Free Fettucine.
Celebrate with savory vegan style! This episode features a new roundup of elegant appetizers and irresistible finger foods that are ready to party. Toni Fiore creates luscious Cashew Mascarpone with Smoked Sundried Tomato Pesto. Terry Hope Romero folds up light and crispy Mediterranean spinach “cheesy” filo triangles. Guest chef and chocolatier Fran Costigan rolls exquisite dairy-free Chocolate Truffles. Miyoko Schinner serves up creamy Pea & Mint Bruschetta.
Inquisitive about tempeh, that quintessential and versatile meat free protein? Here are three essential recipes that will have you reaching for tempeh time and time again! Terry Romero grills garlicky marinated tempeh for Classic Tempeh Reuben Sandwiches. Toni Fiore simmers some saucy, kid-pleasing Tempeh Sloppy Joes. Guest Chef Julie Hasson mashes it up a dessert Pizza. Miyoko Schinner makes tempting Seared Tempeh with Fig Rosemary Sauce.
Eat well, eat hearty, and eat meatless for less! The Vegan Mashup chefs will show you three wholesome meals that fit into any budget and never skimp on flavor and freshness! Miyoko Schinner’s Japanese Curry Udon Noodles delivers homestyle comfort. Guest chef Girl Gone Raw Elizabeth Fraser crafts a Creamy Beet Rawvioli. Toni Fiore creates crunchy and satisfying Smokey Hazelnut and Black Bean Burgers. Terry Romero transforms leftover quinoa into fast and spicy Spanish Refried Quinoa.
Vegan Mashup is just mad about mushrooms! Chewy, hearty, and bursting with umami, mushrooms are a low-cal treat, rich with flavor and a perfect foundation for today’s favorite creations. Terry Romero grills tender Oyster Mushrooms for easy Tacos smothered with Avocado salsa. Miyoko Schinner stirs up a delicate Farro Risotto bursting with Exotic Mushrooms. Toni Fiore creates a deceptively and delectable Mushroom Tart tatin.
Step up and fire up the grill! BBQing is our passion, and we’ll show you four fantastic flavor-packed recipes to keep you grilling all summer long and beyond. Toni Fiore starts the sizzle with juicy Portobello Steak Burger with Citrus Slaw. Miyoko Schinner brings it back with outrageous yet simple BBQ frozen tofu and a surprise grilled dessert. Terry Romero brushes Seitan Kebabs with fresh and zesty homemade Chimichurri pesto.
Take a trip around the world with the Vegan Mashup chefs as they create dishes that celebrate their favorite international street food. Miyoko Schinner shares her take on a popular Japanese noodle dish with her Spicy Miso Ramen. Travel to Italy with Toni Fiore who grew up eating the regional Torta di Ceci and recreates this classic chickpea pancake. End your trip with a Mexican meal as Terry Hope Romero whips up a flavorful Mexican Roasted Corn Salad with Avocado.
Get dinner on the table in no time with these wholesome, quick meals that make cooking a breeze. For a simple yet flavorful Italian-inspired dish, Toni Fiore makes Pasta with Chickpeas and Tomatoes. Coconut bacon is a tasty treat guaranteed to perk up any salad and Terry Hope Romero whips up her Coconut Bacon to top her zesty Kale Tomato Salad. Enjoy Cashew Cilantro Burgers from raw food artist Elizabeth Fraser. Go from farm to table with Victor Robinson and his daughter as they make Gazpacho with veggies plucked straight from their garden
Beans are nutritional powerhouses because they are packed with protein, fiber, and important minerals. On today’s episode, we share three hearty, delicious bean-based recipes that will make anyone a bean believer. Toni Fiore whips up a tantalizing Caramelized Onion and Cannellini Bean Flatbread and a Quick Vegan Parm. Miyoko Schinner prepares savory Moroccan Lentil and Spinach Pancakes with a Spiced Date Chutney. Special Guest Allison Carroll Duffy makes Refrigerator Pickles-Dillie Beans.
If vegan cooking sounds like a costly trip to the grocery store, on today’s episode we focus on easy, fun, and scrumptious meals that won’t break the bank. Using budget-friendly frozen veggies, Toni Fiore makes a delicious and dreamy Veggie One Pot, tossing veggies over her Savory Roasted Potatoes. Miyoko Schinner creates a family-style spread with a roll your own sushi dinner party, while chef Toni stops by Miyoko’s kitchen for the day.
A perfectly prepared vegan potluck dish can make you everybody’s new best friend. In today’s episode, we create delightful bites that will be a hit at any bring-a-dish celebration. Miyoko Schinner whips up a beautiful Japanese-style Eggplant Stuffed with Dengaku Tofu. Toni Fiore focuses on the sweet and savory with her colorful Confetti Quinoa Salad with a Fresh Raspberry Vinaigrette. Terry Hope Romero adds a bit of comfort cooking with her delectable Coconut Samosa Potato Salad. And guest chef Elizabeth Fraser makes a No-Bake Apple Crisp.
In today’s episode, our chefs share their culinary favorites that will earn five stars in your kitchen in no time. You won’t believe these masterful recipes are vegan. Toni Fiore prepares a rich and warming Shiitake Mushroom Hot and Sour Soup. Miyoko Schinner puts together a rustic Mixed Berry Galette, bursting with flavor and color. Toni and Miyoko a grab a cinnamon bun, before lunch. Then watch Terry Hope Romero make homemade savory Maple Breakfast Sausages that are entirely plant-based.