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 `chik'n' 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; he 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, aguachile, and classic enfrijoladas; he joins a local abuela to make traditional moles, and visits the legendary floating chinampas.

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.

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.