Vegan Mashup

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.