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Redefining

The plant-based experience

Welcome to PlantX! The easy and convenient way to learn and shop for a plant-based lifestyle. This is our comprehensive platform where consumers can 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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Our Story

PlantX is the future of the plant-based movement. 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’re always here to listen. We strive to deliver the best products with the best service – and we’re always looking for ways to become even better.

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Too Busy To Cook?

100% plant based meals now serving the Greater Vancouver area.

  • Order by 11:59PM PST on Friday, April 10 2020 to receive your delivery on the following Monday April 13, 2020.
  • Meals designed by nutritionists, trainers, and Executive Chefs at Modern Meat.
  • Locally- sourced, always fresh ingredients used to create meals from scratch.

Only:

$12.95/meal

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

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 Shopping Platform

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
View All Recipes

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