Chloe Coscarelli Combats Bland Vegan Food

Plus a recipe for a breakfast sandwich that takes first prize in flavor, texture, and nutrition from her new cookbook, Chloe Flavor.

Renowned vegan chef Chloe Coscarelli is here to smash stereotypes about plant-based cooking. While it’s easy to assume that vegan food is dull and tedious to prepare, her recipes show how simple it is to make vegan food exciting and vibrant. Forget the monotony of chalky veggie patties and limp, bland salads of yesteryear—this is vegan food you’ll want to eat. In her latest cookbook, Chloe Flavor, she proves that carnivores don’t get to have all the fun, because today’s vegans can indulge in smoky shiitake bacon, pesto beet burgers, and mango-glazed tempeh.

Chloe’s energetic personality shines through in her style of cooking—it’s fun and approachable for all skill levels. Her uncomplicated recipes only require a few steps, but always result in bursts of flavor and color. Chloe makes her food especially crave-worthy with a little extra pizazz like roasted garlic, gooey “cheese,” or a delightful crunch from tortilla strips. And now that vegan essentials like almond milk and seitan are easy to find at most grocery stores, you won’t need to spend hours in the kitchen making these staples from scratch.

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Dishes that are typically laden with animal products are remastered for plant-based diets with astounding outcomes. For every comfort food you’d miss, Chloe creates a vegan alternative with wholesome, yet satisfying ingredients. Inspired by fast-food breakfast sandwiches often made with bacon, egg, and cheese, Chloe takes those elements and crafts it into her McVegan Breakfast Sandwich, with similar textures and flavors. She packs it with tofu, seitan, mushrooms, tomatoes, kale, and avocado, allowing you to kickstart the day with a hearty meal. Plus, it gives you proper sustenance without feeling groggy from grease or processed ingredients.

You don’t have to be a vegan to cook out of this book, but no matter what diet you follow, Chloe Flavor will get you thinking about vegetables in a new, exciting light. From taking creamed kale and enhancing it with miso paste, or roasting some butternut squash to replace the cheese for your macaroni, Chloe’s recipes will not only spark your creativity in the kitchen but also make your meals more nutritious along the way.

McVegan Breakfast Sandwich recipe


The Mcvegan Breakfast Sandwich

Serves 6

Drive-thru breakfast, begone! This breakfast sandwich takes first prize in flavor, texture, and nutrition. Okay, I just gave that award to myself, but I promise, this recipe really does deserve it. It looks like fast food and tastes like fast food, but gives you all the energy and nourishment you need to start your day.



8 ounces silken tofu
2 tablespoons olive or refined coconut oil, plus more as needed
1 tablespoon nutritional yeast flakes
2 teaspoons sea salt
½ teaspoon ground turmeric
½ teaspoon onion powder
½ teaspoon garlic powder
1 small onion, chopped
8 ounces sliced mushrooms
8 ounces ground seitan (see Tip)
1 cup cherry tomatoes, halved
1 (16-ounce) package extra-firm tofu, drained and patted dry with paper towels
5 ounces greens (kale, baby spinach, or chard)
Freshly ground black pepper
6 vegan English muffins or 12 slices of bread, toasted
1 or 2 avocados, thinly sliced
Sriracha or hot sauce (optional)



MAKE IT GLUTEN-FREE: Serve on gluten-free English muffins and replace the seitan with tempeh.

In a blender or food processor, combine the silken tofu, 1 tablespoon of the olive oil, nutritional yeast, salt, turmeric, onion powder, and garlic powder. Blend until smooth. If the mixture is too thick to combine, add 1 to 2 tablespoons of water and blend again as needed.

In a large nonstick skillet, heat the remaining tablespoon of olive oil over medium-high heat. When it shimmers, add the onion, mushrooms, seitan, and tomatoes and cook for 5 to 7 minutes, until onions are translucent. Using your hands, crumble the extra-firm tofu into the skillet and cook, stirring occasionally, for about 5 minutes, until lightly browned, adding more oil if needed. Add the greens and cook until just wilted, about 3 minutes. Add the pureed tofu mixture, then reduce the heat to medium and cook, stirring often, for 2 to 3 minutes, until the pureed tofu thickens. Taste and season with pepper.

Layer the bottoms of the English muffins with the scramble, sliced avocado, and a very light drizzle of sriracha, if desired. Top them with the muffin tops and serve.


If you cannot find ground seitan, you can make your own using seitan of any shape or size (strips, cubes, etc.). Drain your seitan well, then pulse in the food processor until finely ground. Do not overpulse; the seitan should still have some texture.




Recipe from Chloe Flavor by Chloe Coscarelli ©Chloe Coscarelli, 2018. Reprinted by permission of the publisher, Clarkson Potter, an imprint of the Crown Publishing Group, a division of Penguin Random House, LLC.


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