Plant Based

Explore the booming plant based Taco Scene of LA as Paco explores three unique takes on tacos with a trip to Hijo des su Madre, Alchemy Organica, and El Cocinero.

A warming climate disrupts ecosystems, what does this mean for our food?

Chef Anita Shepherd from Anita’s Yogurt is in the MUNCHIES test kitchen making aborrajados, a Colombian street food snack that can be made vegan!

Chef Roy Choi and urban farmer Vicky Phouangbandith of Heart Beet Farm use Field Roast Plant-Based Sausage to put a vegan twist on the traditional Laos dish Lahp Salad.

Roy Choi and founders of Black-owned brewery Crowns and Hops, Beny Ashburn & Teo Hunter, serve up a Jamaican oxtail stew with Field Roast sausage and stout craft beer.

Chef Roy Choi and Jess Wang, founder of LA-based pickle workshop, Picklé, showcase the taste-altering possibilities of traditional fermentation with a new plant-based take on Zha Jiang Mian.

A plant-based diet can improve both performance and recovery time, not to mention bring the peace of mind that comes with knowing you are doing the entire planet a favor all the while.

When Tomi decided to go vegan years ago it was at odds with the meat-heavy tradition of Nigerian heritage. She faced lots of skepticism, especially from her family. That faded when she fed them.

The future of the planet is plant-based. More and more people are losing meat and dairy in their daily diet. In My Plant-Based Future, VICE, in partnership with Upfield, takes a deep dive into why.

The future of the planet is plant-based. More and more people are losing meat and dairy in their daily diet. In My Plant-Based Future, VICE, in partnership with Upfield, takes a deep dive into why.

Pro skater Alex Olson is in the MUNCHIES Test Kitchen to show us how to make a vegan Indian curry.

We follow John as he prepares for an event in Boulder, CO to see what fuels a plant-based endurance athlete under such intense training.