Catching Up with Mena Massoud, Host of the Peacock Travel Series ‘Evolving Vegan’

From forksoverknives.com

Jet-setting vegan foodies, take note: Evolving Vegan, the food and travel series hosted by Mena Massoud, is now streaming on Peacock. The series follows the Aladdin star as he eats his way through North America and beyond, digging into cheesesteaks in Philadelphia, rolling sushi with a master chef in Tokyo, and revisiting favourites in his hometown of Toronto. Along the way, he interviews chefs for their perspectives on the evolution of plant-based cuisine.

Massoud’s own path to veganism started almost a decade ago, when he and two friends began gradually eliminating animal products because of environmental concerns. “We approached it very slowly,” he recalls. “The more we did, the more we felt better. I personally started seeing a difference in my workout regimen and my body that I had never seen before.”

What began as a choice for the planet soon grew into a commitment to his own well-being. That personal evolution inspired the title of his show and still shapes the way he approaches veganism today. “Everybody’s journey is different… I encourage people to be non-judgmental and try to be more empathetic,” Massoud says.

Read on for more from our recent conversation with Massoud, where we discuss how his perspective on veganism has evolved since launching his show, what makes a city a standout as a plant-based destination, his top tips for finding great vegan food while traveling, and more.

How has your perspective on plant-based food evolved since you first started working on the show?

Mena Massoud: When vegan [food] had a boom in the markets back in 2019 … what became really popular was the mock meats. Now I think we're seeing people prioritize health and whole foods over vegan [highly processed foods]. … My view has also changed since I started the show and since I went vegan back in 2015, to focusing on healthy alternatives.

You can have a mock meat burger once a week and probably be fine, but if you're having ultra-processed food like that every day, it's likely not good for you. So that's kind of how my view has changed. I’ve gravitated more toward whole foods and healthy plant-based foods instead of just imitations.

Have you seen that shift reflected in the restaurants you’ve visited for the show?

Massoud: There’s a mix of everything, and everybody has their own style and agenda. Some chefs just want to get people into vegan eating, and the easiest way to do that is to make something that tastes really good and reminds them of meat; often that is processed. In places like Vancouver, where they have a plethora of fresh produce, I didn’t see a lot of processed meals. They really relied on whole foods that they got from the local environment. You see that in LA, as well, because there’s so much fresh produce. So, it depends on the city, the chef, and a lot of things, but I think there’s a good mix out there.

What makes a city stand out as a plant-based destination?

Massoud: One thing is whether it surprises you versus your expectations. For example, Philadelphia shocked me. The restaurant Pietramala is one of the best vegan restaurants in the world that I’ve ever tried. That chef really has a unique point of view—everything he makes is from the vision of fermentation and fire—and that makes for some incredible food.

Another [factor] is the availability of fresh produce and unique vegetables and fruits. In Miami, I tried fruit I’d never seen before. And Vancouver and California, like I was saying, have a plethora of fresh produce, which makes for an incredible plant-based city as well. … Portland is another standout. The chefs there are kind of avant-garde. They're not afraid to experiment.

You’ve filmed in many cities. Any favorite moments from the Los Angeles shoot?

Massoud: LA is special because I lived there for five years and had personal relationships with some of the restaurants we visited, like H.O.P.E. Vegan. One of my best friends, [celebrity trainer] Kollins Ezekh, introduced me to the chef-owner, Maud. So for the show, we did this cool segment where all three of us went boxing [at Ezekh’s gym] and then went to Maud’s restaurant. We got to hang out basically all day.

Also, my film crew was all from Toronto, and getting to take them to some of my favourite spots in LA was really nice. I took them hiking in Runyon Canyon.

What’s your top advice for traveling as a vegan?

Massoud: Do your research beforehand. And hit up the locals. All you need is one or two good vegan spots before you arrive, and then ask people there where they go. You’ll find some hidden gems that way. When we went to Osaka (not for the show), we found a tiny vegan spot with six seats, asked everyone there where else they liked to eat, and ended up with incredible recommendations.

What do you hope people take away from Evolving Vegan?

Massoud: There hasn’t been a show like this before. It’s hard to convince a network to do a vegan show. People still think vegan is niche, but more people than ever are [incorporating plant-based meals] into their diets. The more people that do that, the bigger impact we can make.

Also, I’ve always been a foodie, even before going plant-based, and I wanted to make a show that foodies could enjoy. I think we’ve done that. It’s a show that everybody can enjoy, not just vegans.

https://www.forksoverknives.com/people/mena-massoud-on-peacock-tv-evolving-vegan-and-his-plant-based-journey/ 

6 travel hacks every vegan should know before going abroad

From vegoutmag.com

By Jordan Cooper

Vegan abroad made easy: offline translation, Vegan Passport, HappyCow pins, VGML meals, an arrival kit, and one simple morning ritual 

Airports don’t have a vegan aisle, and foreign-language menus rarely come with a plant-based decoder ring.

The good news: you don’t need one.

With a little pre-game and two or three tiny rituals, vegan travel stops feeling like a scavenger hunt and starts feeling like a delicious treasure map.

The goal isn’t to pack your entire pantry or turn every vacation into a logistics spreadsheet. It’s to shrink the number of moments where you’re hungry, lost in translation, or stuck with the world’s saddest fruit cup.

Below are 6 hacks I use whenever I leave the country — minimal gear, maximum payoff. If you’ve read me lately, you’ll recognize the theme: small, repeatable moves that turn chaos into ease. In fact, the same “make-mornings-foolproof” approach that helped me beat procrastination and even become a morning person will serve you beautifully on the road.

1. Build a 24-hour “arrival kit” you can eat anywhere

Jet lag + new city + a restaurant that doesn’t open for three hours = the exact moment many vegans break.

Don’t let your first meal abroad be an argument with your willpower.

Pack an arrival kit that ignores time zones and border delays: shelf-stable protein (roasted chickpeas, nut butter packets), hearty carbs (instant oats, crackers, tortillas), and a flavour bomb (spice sachets, mini hot sauce).

Add a collapsible bowl and spoon.

Now your first 24 hours are covered—hotel kettle + oats + nut butter = dinner, breakfast, or both.

You’re not trying to eat like this all week. You’re building a bridge from airport chaos to local joy so you can explore without having to make decisions for yourself.

2. Treat translation as a tool, not a gamble

“Does this have fish sauce?” is not a vibe you want to pantomime.

Translation apps fix 80% of the problem if you prep them right.

Before you fly, download languages for offline use and practice the camera mode so you can point at menus and signs without data.

Google’s support docs walk you through offline packs and instant camera translation — it works shockingly well on street menus and grocery labels.

Pair that with a purpose-built vegan phrase solution — the Vegan Society’s Vegan Passport app (or physical booklet)—which explains “no meat, fish, eggs, dairy, or broth” across dozens of languages in restaurant-friendly wording.

Between those two, you’ll spend more time eating and less time guessing. 

3. Pre-map your vegan radius before you’re hungry

Roaming hungrily and hoping for the best is how you end up with a dry baguette and a side of resentment.

The fix is a five-minute ritual: open a global vegan dining guide and pin three options near your lodging and three near your main sights each day.

I use HappyCow to find fully vegan spots, veg-friendly restaurants, and health food shops in any city. Even if you love spontaneity, having a few “known good” pins means detours are celebratory, not desperate.

Bonus: filter for bakeries and markets — half my favourite meals abroad were picnic spreads from local shops I never would’ve found without a quick search. 

4. “Order like a local” with one-line requests and add-ons

Every cuisine has vegan logic built in — you just need to speak the format. In noodle, rice, or salad cultures, you’re often one sentence away from a win: “Vegetable + tofu, no egg, no fish sauce, no butter,” then point to chili oil or avocado as an add-on.

Learn five local plant words (tofu, beans, mushrooms, vegetables, rice) and five animal-trigger words (broth, butter/ghee, fish/anchovy, egg, milk/cheese).

Use camera translation to confirm the menu’s fine print.

If you’ve got the Vegan Passport handy, show the exact request card; it lands better than a paragraph of maybes.

And remember: street food stalls can be your ally — customization is their superpower when you’re polite, clear, and order what they actually make. 

5. Work with (not against) airlines: request the right meal, right away

On long-haul flights, the difference between “I’m fine” and “I’m feral” is often a correctly booked meal. Most carriers support VGML (the standard vegan special meal).

The catch: you typically must request it at purchase or via “Manage Booking,” and some airlines cut off changes 24–48 hours pre-departure.

Make the request the day you buy the ticket, then confirm 48 hours before you fly and at check-in.

If the system lists multiple vegetarian codes, pick VGML (vegan), not lacto-ovo. I keep almonds and a bar in my bag anyway, but a confirmed VGML means the tray actually works for you — no mystery cheeses, no buttered roll surprises.

6. Use your mornings to “front-load” wins (so nights can be wild and free)

The traveller’s paradox: evenings are when a city sparkles, but mornings decide whether you have the energy to enjoy it. Set one morning ritual that makes the rest of the day easier.

For me abroad, that’s a small grocery run on day one (yogurt or soy milk, fruit, bread, nut butter), plus prepped oats or a simple savoury toast. It cost me a few euros and saved me a dozen last-minute scrambles.

Then, when dinner turns into a long, late hang (bless it), tomorrow-you still wakes up to a baseline that isn’t “wander until fed.”

If you’re sceptical, peek at how a single repeatable breakfast rewired my entire day back home — and how five tiny morning habits killed my procrastination.

Both translate beautifully to travel because they remove early decisions and protect your limited willpower for exploring. 

Putting it all together (a 10-minute pre-flight checklist)

Abroad, the rules of home don’t travel with you — but your rituals can. Give yourself a 24-hour runway, a translation tool belt, a handful of pinned options, a straight shot to a vegan airplane tray, and a morning that doesn’t depend on luck.

That’s not fussy — it’s freedom.

The point isn’t to over-plan. It’s to spend your planning on the five minutes that make every other hour better. 

• Arrival kit packed: protein, carbs, flavour, collapsible bowl/spoon.

• Languages downloaded + camera translate tested: menus won’t scare you.

• Vegan Passport installed or packed: one-tap “no animal products” in the local language. 

• HappyCow pins saved: 3 near your stay, 3 near today’s sights. 

• VGML requested and reconfirmed: plus backup snacks.

• Simple breakfast plan: one grocery stop = three calm mornings.

Most “vegan travel fails” aren’t food problems — they’re timing problems. You got hungry at the wrong moment, in the wrong place, with the wrong words.

These hacks fix the clock and the context.

You land with food you can eat, language you can use, a map you can trust, and a morning routine that hands you back energy.

After that?

Order wildly. Say yes to the late invitations. Try the dish a stranger swore by.

Vegan travel isn’t about tiptoeing around scarcity — it’s about removing a few predictable roadblocks so the rest of your trip can be deliciously unpredictable.

https://vegoutmag.com/travel/n-6-travel-hacks-every-vegan-should-know-before-going-abroad/

What Are the Most Vegan-Friendly Countries?

From peta.org/living

Passport? Check. Leather-free carry-on? Check. Vegan eats mapped out? Not yet? Well, you’ve come to the right place. 

If you want to travel and eat in the kindest way possible, useful tools like the Vegan Passport (an app from The Vegan Society that explains what you might want to eat in languages understood by 96% of the people on Earth) and HappyCow (an app that lists and reviews vegan and vegan-friendly restaurants all over the world) can help you every step of the way. PETA’s website also has resources that will make compassionate travel a breeze.

Better yet, some countries are overflowing with delicious vegan cuisine. Below are our picks for the most vegan-friendly destinations:

India

India is famously home to the largest concentration of vegetarians by far: 40%, or more than half a billion people. At 9% or almost 130 million people, the country is also home to the most vegans. Vedic traditions of nonviolence have informed an evolving tradition of meat-free eating that has resulted in today’s India: a place where being vegetarian is so common that restaurants serving meat put up “non-veg” signs.

Still, Indian vegetarian cuisine can contain paneer (cheese), yoghurt, and ghee (clarified butter), all made from cow’s milk. As long as you steer clear of those, you’ll have a table full of vegan curry in no time.

Germany

HappyCow lists 657 vegan spots in Germany, so you can find great vegan food in almost any German city.

For international eats, you can always find a vegan falafel sandwich in most parts of Germany. And at the other end of the spectrum, you can visit Frankfurt’s Seven Swans, a Michelin-starred vegan restaurant that features produce from the owner’s permaculture farm.  

Spain

Throughout Spain, and especially in cities, you’ll find great vegan dishes, including local staples like paella and tapas.

Barcelona in particular is a vegan haven, and hosts two of my favourite vegan restaurants on the planet: Blu Bar, which serves innovative vegan comfort food on a sunny patio, and Rasoterra, a high-end vegan slow-food restaurant where everything is seasonal, local, and delicious.

Blu Bar

Thailand

With Buddhist traditions plus millions of vegan and vegetarian visitors, Thailand has emerged as a major vegan destination.

Traditional Thai cooking does not use animal milks or cheeses. In dishes like Thai curries, though, you may have to watch out for fish sauce and shrimp paste.

Most restaurants you encounter will have vegan options, plus there are lots of vegan Thai restaurants where you can enjoy the full range of Thai flavours free from cruelty. One of my favourites is Mr Green in Chiang Mai, a hole-in-the-wall that turns out impeccably seasoned dishes like Khao Soi (a northern Thai curry noodle soup) and Green Curry (my personal favourite Thai dish).

© iStock.com/KHellon

Street food is a big deal in Thailand, and you can find vegan options there as well. You can find vegan food stalls like Youta Vegan Foods in Bangkok—look for yellow signs; the colour of Buddhism, it is used here to indicate meat-free food.

There are plenty of veg gatherings around the world, but the Phuket Vegetarian Festival is in a class of its own. Primarily a religious event, the nine-day event includes an unbelievably raucous parade (think everyone throwing firecrackers all the time while people in the parade walk past with large metal objects piercing their cheeks and other body parts) as well as an unbelievably large and delicious meat-free night market.

The United Kingdom

In the midst of a surge in going vegan that saw a million new vegans in a single year, the UK is filled with choices. The term vegan was even coined there in 1944. It includes everything from fine dining at Michelin-starred Plates London (they even have rooms you can stay in) to the vegan option at the local pub.

Whether you’re craving fragrant curries in India, tapas in Spain, or street food in Thailand, the world is full of places where kindness is always on the menu. So pack your (vegan) snacks, open your HappyCow app, and get ready to collect stamps in your passport one delicious, compassionate meal at a time.

Spread the Word!

Want to help the world go vegan? Share your animal-friendly travel tips and your meals. Tell everyone you know that pigs can play video games, chickens recognize over 100 faces, and some fish even sing together. Just like the dogs and cats we dote on, animals used for food can experience pain, joy, curiosity, and suffering. Post pics of your delicious vegan meals on social media to inspire others. With every small action, you help create a kinder place for all of us.

https://www.peta.org/living/food/most-vegan-friendly-countries/