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The PlantX Story

Our goal is to be the most trusted and convenient online destination for those living vegan and plant-based lifestyles.

Our Mission

To PLANT awareness in a hyper-palatable world in order to simplify vegan & plant-based living.

Our Promise

We source only the highest quality and 100% vegan products for our website. Shop in confidence knowing our curated selection will never let you down.

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Too Busy To Cook?

100% plant based meals delivered to your door.

  • Order by 11:59PM PST on Friday, June 5 2020 to receive your delivery on the following Monday June 8, 2020.
  • Meals designed by nutritionists, trainers, and the executive chef at Modern Meat.
  • Locally- sourced, always fresh ingredients used to create meals from scratch.

From:

$12.95/meal

Enter your postal code to see if you are eligible for delivery.

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Average Daily Water Footprint Of Diet

It takes less water to produce a year’s food for a vegan than to produce a month’s food for a meat-eater.

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At PlantX, we have scoured the world for the highest quality plant-based products. Whether you’re concerned about the state of the environment or are focused on your own health, our curated selection of vegan products should be a part of your daily intake.

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Favorite Recipes

Ginger Turmeric Margarita

  • 2 oz tequila of your choice
  • 1 oz turmeric-ginger-agave syrup
  • 1/2 tbsp fresh orange juice
  • 1/2 tbsp fresh lime juice
  • Fresh herbs of your choice for garnish
  • TURMERIC-AGAVE-GINGER SYRUP:
  • Combine 1 cup agave, 1 cup of water, 3 inches of ginger (peeled) and ½ tsp turmeric over medium heat.
  • Stir frequently until ingredients are combined.
  • Read More

Carrot Dogs

  • 6 hotdog buns
  • 6 carrots (possibly as long as the buns)
  • 1/2 large avocado
  • Vegan mayo
  • Olive oil, salt, pepper

  • Decoration

  • 1/4 cup yellow, orange and red bell pepper chunks
  • Boil the carrots for 7/8 minutes, drain when ready.
  • Grill the buns on a grill pan. When ready, remove and set aside.
  • Warm two spoons olive oil in the grill pan and grill the carrots until the brown marks appear. Season with salt to taste
  • Read More

Whole Wheat Gnocchi with Sage

  • • 17 oz whole wheat gnocchi
  • • 4/5 fresh sage leaves
  • • 1/4 cup crushed pistachios
  • • 1/2 cup red onion, finely chopped
  • • Olive oil, salt, pepper
  • 1. Boil the water.
  • 2. Warm 3 spoons olive oil in a pan. Add the sage and onion and cook for 7/8 m minutes, or until the onion turns golden.
  • 3. Place the gnocchi in the pot and wait until they all raise to the surface.
  • Read More

Roasted Veggies Lettuce Wraps

  • 2 Potatoes
  • 2 Carrots
  • 2 Beetroots
  • 2 Bell peppers
  • 3 Kale leaves chopped
  • 3 Lettuce leaves chopped
  • 1 tbsp Italian herbs
  • 1 tsp Paprika
  • 1. Preheat the oven at 400F/200C.
  • 2. Slice all the vegetables a la julienne and place them on a tray lined with baking paper. Sprinkle with oil, herbs, paprika, nutritional yeast, and salt to taste and bake for 35/40 minutes.
  • 3. Place the chickpeas in a blender with 1 spoon of olive oil and the paprika and combine to a cream. Add a bit of the cooking water (or regular water if needed). Season with salt and pepper to taste.
  • Read More

Avocado & Beetroot Hummus Toast

  • 6 slices Bread toasted
  • 1/2 small Onion crumbled
  • 2 Beetroots boiled and diced
  • 3 small Avocados
  • 1 Lime finely sliced
  • 1/2 cup Alfalfa sprouts
  • 2 tbsp Pumpkin seeds
  • 1 tbsp Chives
  • 1. Place the onion in a pan with one spoon of olive oil and cook for about 5 minutes, till it starts to turn golden.
  • 2. Place the beetroot in a blender with the onion and blend to a smooth cream. Season with salt and pepper to taste.
  • 3. Top the bread with the beetroot hummus, avocado, alfalfa, seeds, and chives, then decorate with the slices of lime and basil leaves and serve.
  • Read More

Taj Mahal Burger

  • Patties:

  • 1/2 onion
1 carrot
1 can chickpea, drained and mashed into chunks.
  • 1/2 cup boiled sweet peas, drained
  • 1 cup boiled white rice

  • 1/3 cup fresh minced parsley

  • 1 tbs curry (or to taste)

  • 1 tbs ground cumin

  • 1 tbs paprika

  • 1. Melt the gluten in 2 spoons of hot water and set aside (optional)
  • 2. Chop the onion in small pieces and cook it with two spoons of olive oil till gold
  • 3. Chop the carrot, place it in the pan cook for about ten min, till tender. Ad a bit of water or oil if too dry.
  • Read More

Tacos with Chili Sin Carne

  • 12 tacos
  • ounces/100 grams/ 0.2 pounds granulated soy, dehydrated
  • 1 carrot
  • 1/2 onion
  • 1/2 celery stick
  • 28 ounces/ 800 grams/1.6 pounds tomato sauce
  • 1/2 tin sweet corn, drained
  • 1/2 tin red beans, drained
  • 1. Place the dehydrated soy in a large bowl, pour the tomato sauce in it and stir. Let to rest for 20 minutes.
  • 2. Chop the onion very finely and place in in a non-stick pan over low heat for a few minutes with 2 spoons of oil.
  • 3. Chop finely the carrot and the celery and place them in the pan with the onion as soon as the onion turns gold.
  • Read More

Vegan Chicken Tacos

  • 6 large tacos, hard shell

  • Soy chicken:

  • Oz dehydrated soy chunks
  • 2 tbs chicken seasoning (see recipe)
  • Olive oil, salt and pepper

  • Filling:

  • 1 cup kale leaves, chopped
  • 1/2 avocado, chopped
  • 1. Soak the soy chunks in water (or vegetable broth) for about 10 minutes, then drain well.
  • 2. Place the chunks in a pan with two spoons olive oil and the chicken seasoning and let to cook for 8/10 minutes, until the chunks start to look a bit crispy on the outside.
  • 3. Let cool for a few minutes and then carefully slice the chunks into smaller strips.
  • Read More

Tacos “El dia de los muertos”

  • 1/2 red onion ground
  • 1/2 red onion sliced (keep separated)
  • 1/2 large carrot ground
  • 16 oz vegan minced meat
  • 1 cup black beans drained
  • 1/4 cup fresh cilantro chopped
  • 2 tsp fresh Peruvian rocoto pepper, ground or to taste, it's very hot!
  • 1 tbsp Cholula sauce (or other hot sauce)
  • 1. Warm two spoons olive oil in a large skillet and pan fry the ground onion, carrot and rococo pepper for about 10 minutes, or until tender.
  • 2. When ready, place the minced meat in the pan and cook 10 minutes more, stirring frequently.
  • 3. Add black beans, tomato sauce, cholula sauce, cilantro, salt and pepper to taste. Stir to combine and cook 5 minutes longer.
  • Read More

Roasted Butternut Squash with Avocado & Bean Filling

  • 1 Butternut squash
  • 1/2 cup Kidney beans
  • 1/2 cup Chickpeas
  • 1 small Avocado chopped
  • 1 Chive finely sliced
  • 1/4 cup Cilantro leaves chopped
  • 1/2 tsp Lemon juice
  • Olive oil
  • 1. Preheat the oven at 400F/200C.
  • 2. Cut the butternut squash in half, remove the seeds and bake it for 30/35 minutes (time can vary according to the dimension).
  • 3. When ready, warm a grill pan with one spoon olive oil and grill the two halves for about 7/8 minutes, or until the brown marks start to appear.
  • Read More
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Featured Articles

A delicious vegan bowl.
May 27, 2020

Is Being Vegan Expensive?

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May 25, 2020

Beginner’s Guide to a Plant-Based Diet

Delivering nutritious plant-based meals straight to your door with PlantX and Modern Meat.
May 20, 2020

Are Vegan Meal Delivery Services Worth The Money?

Delicious vegan protein sources like chickpeas, kidney beans, tofu, and broccoli plated together.
May 18, 2020

How To Get Protein As a Vegan : Top Vegan Protein Sources

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