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A new generation of vegan women chefs is courageously paving the way in the culinary world, fearlessly breaking down barriers and pushing the boundaries of what plant-based cuisine can be. These chefs are not only transforming the way people think about vegan food, but also inspiring a growing movement of conscious eaters who want to live healthier, more compassionate lives. Their dedication to creating exciting, innovative, and delicious plant-based dishes is a testament to the power of courage and creativity to spark positive change. In this post, we will explore the journeys and achievements of 5 trailblazing vegan chefs who are leading the charge towards a more sustainable and ethical food system.
Here are five inspiring plant-based, vegan women chefs who are making a real difference in the culinary world:
Chloe Coscarelli
Chloe Coscarelli is an award-winning vegan chef, cookbook author, and restaurateur. Her journey began when she decided to adopt a vegan lifestyle at the age of 20, and she soon discovered her passion for creating plant-based dishes that are both healthy and delicious. Chloe’s first cookbook, “Chloe’s Kitchen,” was a New York Times bestseller, and she has since published several other cookbooks, including, “Chloe Flavor,” and “Chloe’s Vegan Italian Kitchen.” Her dishes are known for their bold flavors, inventive combinations, and mouth-watering presentation.
Chloe’s culinary philosophy is based on the belief that food should not only be healthy and delicious but also accessible and affordable. She has been a strong advocate for animal rights and uses her platform to raise awareness about the benefits of a plant-based lifestyle. As she puts it, “Eating vegan isn’t just good for the animals and the planet, it’s also good for you.” Her innovative approach to vegan cooking has earned her numerous awards and accolades, including the title of, “Vegan Chef of the Year,” by VegNews. To learn more about Chloe’s work, check out Chef Chloe and some of her cookbooks, and get ready to be inspired by her creativity and passion for delicious and compassionate cuisine.
One of my absolute favorite recipes by Chloe Coscarelli is for her Vegan Quick Biscuits, featured in the New York Times. Trust us when we say that Miyoko’s Creamery Organic Unsalted Butter is amazing in this recipe.
Charity Morgan
Chef Charity Morgan is a pioneering chef and nutritionist who has dedicated her career to creating healthy and delicious plant-based meals. With over 15 years of experience and a culinary degree from Le Cordon Bleu College of Culinary Arts, Chef Charity has become one of the most sought-after chefs in the vegan culinary world. Her passion for health and nutrition has led her to offer a panoramic view of what it means to live a plant-based lifestyle, and she has inspired countless people to make the switch to a healthier way of eating.
One of the hallmarks of Chef Charity’s work is her commitment to educating people about the benefits of organic, non-GMO, plant-based foods. Her recipes are designed to be both nutrient-rich and easy-to-follow, making it simple for anyone to make the transition to a healthier way of eating. Through her work with professional athletes and celebrities, Chef Charity has shown that vegan meals can be delicious, satisfying, and nutritious, and her dedication to healthy living has made her a true trailblazer in the culinary world.
Chef Charity’s work has not gone unnoticed. She has been featured in numerous media outlets, including ESPN, Sports USA Today, NFL Network, and The London Times. Her homemade meals have encouraged professional athletes to improve their athletic performance and overall health, and she has become known as the go-to chef for vegan meal preparation for several NFL players. Chef Charity’s work as a private chef for celebrities like Miley Cyrus and Liam Hemsworth has also gained her a great deal of recognition, and her innovative and delicious plant-based menus have helped to spread the word about the benefits of healthy eating.
Many of Chef Charity’s recipes are not only delicious, but designed specifically for those on a budget, those new to vegan cooking, and those who are ready to personalize and take a recipe to the next level. Try out her Soy Curl Tacos for a super easy, family friendly weeknight meal. We use Butler’s Soy Curls in this recipe. The famously delicious and fantastically vegan and grain-free Siete Family Taco Seasoning and Siete Grain Free Taco Shells are also both go-to products in our family.
Richa Hingle (Vegan Richa)
Meet our not-in-real-life, vegan BFF Richa Hingle, also known as Vegan Richa, a bestselling cookbook author, recipe developer, and blogger who has not only made a name for herself in the vegan culinary world, but has contributed more to my family’s daily vegan eating than any other single person. Richa has been cooking and sharing vegan recipes for over a decade, and her passion for plant-based cooking has led her to create some of the most creative and delicious vegan dishes out there.
What sets Richa apart from other vegan chefs is her ability to create dishes that are not only delicious but also incredibly accessible. Her recipes are designed to be easy to follow and use ingredients that are widely available, making it simple for anyone to make delicious vegan meals at home. From Indian-inspired curries to classic American comfort foods, Richa’s recipes are diverse, flavorful, and always plant-based. Her popular cookbooks include, “Vegan Richa’s Indian Kitchen,” and, “Vegan Richa’s Everyday Kitchen.”
In addition to her cookbooks and blog, Richa has also been featured in numerous media outlets, including The Huffington Post, VegNews, and NPR. Her innovative and delicious vegan recipes have inspired countless people to embrace a plant-based lifestyle, and her commitment to making veganism accessible and delicious has made her a true leader in the vegan culinary world. Whether you’re a longtime vegan or just looking to incorporate more plant-based meals into your diet, The Vegan Richa’s recipes are sure to satisfy your taste buds and inspire you to live a healthier, more compassionate lifestyle.
I am not sure whether to be embarrassed but this admission, but I keep pre-prepared jars of Vegan Richa’s hoisin sauce and sweet and sour sauce recipes in my refrigerator at all times for a quick, weeknight meal. Her Veggies and Lentils in Peanut Sauce are a staple weeknight meal in our home, and her Jalapeno Skillet Mac and Cheese recipe is amazing. Her cookbooks are super accessible, and will not end up collecting dust on your shelf! So we can always make those awesome peanut lentils on demand, we have a Subscribe & Save subscription to Jiva Organic Split Red Lentils.
Isa Chandra Moskowitz
Isa Chandra Moskowitz is a prolific cookbook author, blogger, and vegan activist, and the one person, whom I have never met, who made it easy for me to transition our family to be fully vegan. Over the past decades, starting with her Post Punk Kitchen public access television show, to her old-school blog, to her current website, and to her collection of cookbooks, she is best known for her creative and delicious vegan recipes, which are loved by vegans and omnivores alike. Isa has been cooking and sharing vegan recipes for over two decades, and her passion for plant-based cooking has made her a true trailblazer in the vegan culinary world.
What sets Isa apart from other vegan chefs is her ability to make veganism approachable and fun. Her recipes are designed to be easy to follow, and she uses ingredients that are widely available, making it simple for anyone to make delicious vegan meals at home. From her famous vegan mac and cheese to her mouth-watering seitan dishes, Isa’s recipes are flavorful, innovative, and always plant-based.
Isa has authored numerous bestselling cookbooks, including, “Veganomicon,” “Isa Does It,” and the original, much beloved classic, “Vegan with a Vengeance.” She has also been featured in various media outlets, including The New York Times, The Washington Post, and NPR. Isa’s innovative and delicious vegan recipes have inspired countless people to embrace a plant-based lifestyle, and her commitment to making veganism accessible and delicious has made her one of the most respected vegan chefs in the world.
My family has used Isa Chandra Moskowitz’s recipes for so long, I have learned many by heart. Over the years, she has updated and improved on her simple pancakes, white cake, and basic seitan recipes, all found in Vegan with a Vengeance, and I cannot recommend them more highly. Her Seitan Roast Stuffed with Shiitakes and Leeks has been a go-to recipe for every holiday in our family for years, although over time we have tried many other kinds of stuffing. Vital Wheat Gluten can be expensive, and sometimes hard to come by, but we honestly always seem to find it on Amazon. We have tried both Anthony’s Vital Wheat Gluten and Bob’s Red Mill Vital Wheat Gluten with success. Beginner’s note: if you want to try your hand at seitan, buying a smaller sized bag will make one recipe, and then if you enjoy the results, which I certainly did, you can find larger, much less expensive options such as Bob’s Red Mill’s 25 pound bag.
Angela Liddon
Angela Liddon, the fearless creator of the Oh She Glows website, best-selling cookbooks series, and very popular app, is a Canadian author, blogger, and recipe developer who has made a significant impact on the vegan food scene. Angela’s passion for plant-based cooking began as a personal journey to improve her health, but it has since turned into a mission to inspire others to make healthier choices through her delicious and nutritious recipes. Angela Liddon offers delicious plant-forward, vegan, mostly gluten-free, and allergen-considerate recipes that even the pickiest eater will love.
The original The Oh She Glows Cookbook, which features over 100 easy and delicious vegan recipes that are perfect for everyday cooking, and the twin companions Oh She Glows Everyday and Oh She Glows for Dinner are easy to use, include ingredients you probably already have at home, and can help you eat both heartily and healthfully. Her blog and companion app, which are recognized as some of the top vegan food resources in the world, are a wealth of information and inspiration for anyone looking to embrace a plant-based lifestyle. Angela’s commitment to making veganism accessible, delicious, and fun has made her a beloved figure in the vegan community, and her delicious recipes continue to inspire and delight people around the world.In our family, fast, healthy weeknight meals reign supreme, especially if they cram in as many vegetables as humanly possible, make amazing leftovers, and allow for me to do extra chores while they are cooking. Angela Lisson’s One Pot Quinoa Black Bean Wraps so completely fit this impossible super-mom list, that we make it all the time. Try using her recipe to a T, and then try adding other veggies as you see fit. We serve the recipe in wraps, but also over a bed of spinach. We buy a 10 oz container of Organic Girl Baby Spinach every week and use it for a quick, plant-forward addition to such recipes.
