Vegan Mashup

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.