Vegan Mashup
Season 1
TV-G
Delicious TV's new spin off series, Vegan Mashup is an entertaining show that proves vegan food isn't just good for you, it's delicious.
Where to Watch Season 1
6 Episodes
- Party Foods
E1Party FoodsWhether 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! - Flavors of the Mediterranean
E2Flavors of the MediterraneanSkip 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. - Reinventing the Holiday ClassicsE3
Reinventing the Holiday ClassicsWho 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. - Plant-Based on a BudgetE4
Plant-Based on a BudgetWho 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. - Cooking for TeensE5
Cooking for TeensTeens, 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! - A Reason to Rise
E6A Reason to RiseEarly 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.