Evolving Vegan

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

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

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

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

Mena explores the off-beat Texan capital's surprising plant-based bounty: fried chicken, larger-than-life biscuits, short rib baos and mouth-watering vegan brisket.

Mena returns to his home town and makes vegan ice cream with musician Tesher, then swings home to get a taste of his mum's Egyptian cooking.