Evolving Vegan

Mena devours plant-based sushi and ramen, learns to cook soba noodles from scratch, and takes part in a traditional tea ceremony.

In the Big Easy, Mena Massoud explores a charming host of plant-based Louisiana delicacies.

Mena takes on the culinary sights and sounds of Las Vegas with magician Penn Jillette and plant-based cook Carleigh Bodrug.

Bathed in sunshine and Big Latin Culture, Mena learns to make classic Cubanos and Puerto Rican staples vegan style.

Mena visits a city steeped in tradition, as he indulges in hearty plant-based Québécois classics with local chefs.

The city rich in history and hearty food surprises with live-fire cooking, fresh pasta and an unexpected turn on the classic Philly cheesesteak.

Mena returns to his hometown; he makes vegan ice cream with musician Tesher, then swings home to get a taste of Mom's Egyptian cooking.

Deep in the heart of Texas is a vegan oasis; Mena explores the off-beat Texan Capitol's surprising plant-based bounty: fried chicken, larger-than-life biscuits, short rib baos and mouth-watering vegan brisket.

In a frenzy of mezcal and spice, Mena devours a host of local delicacies - plant-based seafood, aguachile, and classic enfrijoladas; he joins a local abuela to make traditional moles, and visits the legendary floating chinampas.

Mena explores his Canadian backyard, discovering delicious plant-based sushi, pistachio cannolis, and pizza; he gets hands-on at a vegan cheese factory with comedian Bassem Youssef and catches a floatplane to forage for sea- asparagus.

A diverse group of chefs create mouth-watering plant-based dumplings, fried `chik'n' sandwiches and Vietnamese `catfish'; Mena forages for lobster mushrooms and visits the oldest tofu factory in America.

Mena restaurant-hops with friends Lilly Singh and Laura Marano, indulging in plant-based French pastries, ``pastrami`` sammies, Thai ``chicken`` wings and ``carne`` asada.

Mena restaurant-hops with friends Lilly Singh and Laura Marano, indulging in plant-based French pastries, ``pastrami`` sammies, Thai ``chicken`` wings and ``carne`` asada.

Mena devours plant-based sushi and ramen, learns to cook soba noodles from scratch, and takes part in a traditional tea ceremony.

Mena explores his Canadian backyard, discovering delicious plant-based sushi, pistachio cannolis, and pizza; he gets hands-on at a vegan cheese factory with comedian Bassem Youssef and catches a floatplane to forage for sea- asparagus.

Deep in the heart of Texas is a vegan oasis; Mena explores the off-beat Texan Capitol's surprising plant-based bounty: fried chicken, larger-than-life biscuits, short rib baos and mouth-watering vegan brisket.

In a frenzy of mezcal and spice, Mena devours a host of local delicacies - plant-based seafood, aguachile, and classic enfrijoladas; he joins a local abuela to make traditional moles, and visits the legendary floating chinampas.

A diverse group of chefs create mouth-watering plant-based dumplings, fried `chik'n' sandwiches and Vietnamese `catfish'; Mena forages for lobster mushrooms and visits the oldest tofu factory in America.

Mena takes on the culinary sights and sounds of Las Vegas with magician Penn Jillette and plant-based cook Carleigh Bodrug.

In the Big Easy, Mena Massoud explores a charming host of plant-based Louisiana delicacies.

Mena returns to his hometown; he makes vegan ice cream with musician Tesher, then swings home to get a taste of Mom's Egyptian cooking.

The city rich in history and hearty food surprises with live-fire cooking, fresh pasta and an unexpected turn on the classic Philly cheesesteak.