Episode 101: Party Foods that Please
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 who 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!

Episode 102: Flavors of the Mediterranean
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.

Episode 103: Reinventing the Holiday Classics

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.

Episode 104: Healthy on a Budget
Who says eating vegan has to be expensive? Our chefs whip up economical creations that are easy on your tastebuds, 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.

Episode 105: Cooking for Teens


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 panick when packing lunches or preparing after-school snacks!

Episode 106: A Reason to Rise


Early birds, late sleepers, and the brunch set will appreciate these recipes, created to make mornings your favorite time of day. Terry makes Rasberry 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/ And 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.

Episode 201: Brown Bag Lunches
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 Seitan & Kimchi Tacos!
And Toni Fiore shows us fabulous fish-free Tunno Sandwiches
And our bonus guest chef Ayinde Howell stirs up up a Gluten-Free Fettucine

Episode 202: Party Spreads
Celebrate with savory vegan style! Join The Vegan Mashup for 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 And guest chef and chocolatier Fran Costigan rolls exquisite dairy-free Chocolate Truffles! Miyoko Schinner serves up creamy Pea & Mint Bruschetta

Episode 203: The Quintessential Tempeh
Inquisitive about tempeh -that quintessential and versatile meat free protein? Let’s check in with The Vegan Mashup for three essential recipes that will have you reaching for tempeh time and time again! Watch Toni Fiore simmer some saucy, kid-pleasing Tempeh Sloppy Joes. Terry Romero grills garlicky marinated tempeh for Classic Tempeh Reuben Sandwiches. Guest Chef Julie Hasson mashes it up a dessert Pizza.
And dive into Miyoko Schinner’s tempting Seared Tempeh with Fig Rosemary Sauce

Episode 204: Healthy on Budget 2
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 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

Episode 205: Everything Mushrooms
Delicious TV’s 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 And Toni Fiore creates a deceptively and delectable Mushroom Tart tatin

Episode 206: The Vegan BBQ
Step up and fire up the grill! BBQing is our passion on Delicious TV’s Vegan Mashup 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
In a flash 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.