vegan | Food Network

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The Hoosier State

Episode | From: Diners, Drive-Ins and Dives

Guy Fieri's digging into dishes just like Mama made. First in San Luis Obispo, Calif., an Italian joint is bringing real deal flavor with mouthwatering meatballs and a next-level gnocchi pizza bowl. Then in Indianapolis, a mother-son duo is cooking comfort food gone vegan by plating a rockin' Reuben and off-the-chain chimichangas. Plus, a funky taco spot in San Antonio is cranking out family recipes with a righteous roast beef quesadilla and a legit veggie taco.

A-Z: D for Doughnut Delirium

Episode | From: Diners, Drive-Ins and Dives

This trip, Guy Fieri's diggin' into dishes that all start with great dough. There's a husband-and-wife team bringing legit Mexican eats to Minneapolis with their savory venison sopes, homemade tortillas and over-the-top pork. In Missoula, Mont., a pizza spot is slingin' award-winning artisan pies like meatball verde and savory, sweet sausage and cherry. Plus, a funky joint is cranking out inventive flavor combos while keepin' it vegan, like blueberry-basil doughnuts and a fully loaded cauliflower burrito.

Attitude at High Altitude

Episode | From: The Great Food Truck Race

The seven remaining teams roll into Flagstaff, Ariz., determined to get the hang of the food truck game. Just when things start to settle down, Tyler springs a Truck Stop cooking challenge on them: Create a dish featuring the local delicacy prickly pear cactus. Celebrity Chef Beau MacMillan judges the dishes and delivers a game-changing prize -- but Tyler is not done. On Sunday, he tells the teams to go vegan, and the teams scramble again to stay above water.

Tickled Pink

Episode | From: Private Chefs of Beverly Hills

Chefs Manouschka & Sasha are hired by "Kitty" (AKA the "Pink Lady"), who is throwing a dinner party in her pink house, with her pink dog, where all of the food must match her favorite color. The coach for the LA Galaxy soccer team asks Chefs Stuart and Brian to prepare an international themed menu for a team bonding dinner party. And Chefs Jesse and Brooke have to cook up a menu for a Raw Vegan dinner...which means they technically can't "cook" anything.

Peas, Greens and Superstitions

Episode | From: Family Recipe Showdown

Things get very superstitious as Octavia Spencer and Edgar "Dook" Chase invite three teams of home cooks to create a dish based on family superstitions. Mother and son Sheila and Vincent, mother and child Amy and Rae, and cousins Benita and Christina cross their fingers and hope to stick around to the second round. The remaining teams create a Southern vegan delight for guest judge Jessica Chastain. They'd better knock on wood, because only one team will take home the $10,000 prize.

Spring Breakin': Puerto Rico

Episode | From: Diners, Drive-Ins and Dives

This trip, Guy Fieri's traveling with Chef Antonia Lofaso on a first-class culinary journey through Puerto Rico. In Old San Juan, they're diggin' into a chicken-trifongo combo and decadent cheesecake-stuffed French toast. In Caguas, a vegan joint is puttin' their spin on chicken and waffles and a meat lovers, no-meat pizza. And in Juncos, a traditional spot is serving up regional favorites like a plantain-picadillo lasagna and a lights-out stew made with pig's feet.

Slow-Cooker Brothy Beans

Recipe | Courtesy of Melissa Gaman
for Food Network Kitchen

Total Time:: 7 hours 40 minutes

1 Review

Eggplant-Olive Caponata

Recipe | Courtesy of Robin Miller

Total Time:: 10 minutes

2 Reviews

Grand Slam Sammy

Episode | From: Diners, Drive-Ins and Dives

This trip, Guy Fieri's hittin' the road for serious sammys and more! First, a vegan joint in Avon-by-the-Sea, N.J., is plating plant-based perfection with the-bomb beet burgers and a top-notch tempeh melt. Then, TOC champ Tiffani Faison's bringin' Southern barbecue to Boston with fired-up fried chicken, Mom's broccoli and out-of-bounds brisket. Finally, it's craveable comfort in Cali at a San Luis Obispo family spot mixin' it up with lights-out lamb kofta and a prime-time tri-tip.

Grill Masters: Battle 1

Episode | From: Chopped

Live-fire cooking and life-changing stakes! In this $50,000 five-part tournament, grilling's greatest go big in a spectacular outdoor kitchen. The first basket out of the gate challenges four determined competitors with a weird pie and a beautiful cut of pork. Then, a vegan product counters the giant beef ribs in the entree round. Finally, the judges are impressed when they see a chef making a creative choice in the dessert round, but will the innovative idea result in a tasty plate?