The Digital Face of

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.

Shop For Essentials Local Meal Delivery

Shop for Houseplants  Restaurant Locator

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.

Read More

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.

From:

$12.95/meal

PlantX Platform
Introduction

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.

View More

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.

Shop Now

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.
  • Read More

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.
  • Read More

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
View All Recipes

Featured Articles

A raw food diet salad with avocado, radishes, and tomatoes.
August 6, 2020

What Are Raw Foods?

Toasted rice paper vegan bacon is used as a topping on a delicious plant based burger with a pretzel bun.
August 6, 2020

Making The Best Vegan Bacon Recipe

Varieties of beans and peas, plant based protein.
August 4, 2020

Is Plant-Based Protein Better?

Elegant white home decor is accented with indoor potted plants and trees for a fresh and lively living room decor.
July 30, 2020

Decorate With Plants

VIEW ALL FEATURED ARTICLES

Invite & Earn

X
Signup to start sharing your link
Signup