Los Angeles-based vegan chef Chloe Coscarelli, the first vegan winner of the Food Network’s Cupcake Wars, is featured on The New York Times Well blog with her favorite vegan recipes for Thanksgiving dinner. “I have served an all-vegan Thanksgiving to the most die-hard carnivores and no one misses the meat,” Coscarelli said. The article features recipes for Harvest-Stuffed Portobello Mushrooms, Maple-Roasted Brussels Sprouts with Toasted Hazelnuts, and Chocolate-Pumpkin Bread Pudding. Chef Chloe has enjoyed widespread media attention since her win on Cupcake Wars, appearing on the cover of Woman’s World.
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