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the plant-based community

Discover everything there is to know about veganism, order plant-based meals, find plant-based restaurants, interact with like-minded individuals, and make easy, informed purchases.

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The PlantX Story

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

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% plant-based 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, August 14 2020 to receive your delivery on the following Monday August 17, 2020.
  • Meals designed by nutritionists, trainers, and executive chefs.
  • Locally- sourced, always fresh ingredients used to create meals from scratch.



PlantX Platform

Introducing our plant-based community. Discover everything there is to know about veganism, order plant-based meals, find vegan restaurants, interact with like-minded individuals, and make easy, informed purchases.

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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.

Plant-Based Online Groceries

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 plant-based products should be a part of your daily intake.

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Favorite Recipes

Quick and Easy Superfood Hot Chocolate

  • 1 tbsp of Laird Superfood Creamer Cacao
  • 1 cup of Oatly Barista milk (or milk of choice)
  • ¼ tsp of vanilla extract
  • Pinch of Cinnamon
  • Plant-based whipped cream (optional topping)
  • In a small saucepan, place milk, a dash of cinnamon, vanilla extract, and Laird Superfood Creamer.
  • Heat over low-medium heat, whisking frequently until warm.
  • Pour you cocoa into a mug, and dollop with a spoonful of your favorite plant-based whipped cream.
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Overnight Chia Oats

  • ½ cup of chia seeds
  • 1 1/2 cups of oatly barista oat milk (or your preferred plant-based milk
  • 2 tbsps of Maple Syrup (or sweetener of your choice)
  • 2 tbsp of coconut milk
  • ¼ tsp of vanilla extract
  • Place each of your ingredients into a glass jar.
  • Stir with a spoon to combine, or place a lid over your jar and shake.
  • Place in the fridge overnight.
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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
  • 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.
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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
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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.
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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.
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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.
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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.
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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.
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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
View All Recipes

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