Philadelphia’s award-winning vegan restaurant Vedge is offering a plant-based rendition of the Cronut, a hybrid confection that combines a croissant and a doughnut. According to Zagat, Vedge pastry chef Allison Ford was first inspired to create her own Cronut after seeing one posted online by a vegan blogger. One of the largest challenges was making the flaky croissant texture, but after a week of recipe testing with Vedge co-owner Kate Jacoby, the two pastry professionals arrived at a successful recipe. “We enjoyed the vegan fritter more than any other of the Cronut copycats we tried around Philly (and we tried quite a few),” wrote Zagat. The Vedge version, which is made with a pomegranate glaze, apple-pie stuffing, and cinnamon sugar, was first unveiled on September 19, but it will be a regular menu item starting on October 1.
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