Chloe Coscarelli

Award-winning vegan chef Chloe Coscarelli burst onto the national culinary scene as the first vegan chef to be awarded the top prize on Food Network’s Cupcake Wars. With an array of enticing, easy to follow decadent desserts and scrumptious gourmet recipes and soy/gluten-free options, Coscarelli allures foodies and brings animal-free dishes to the mainstream. Her first cookbook Chloe’s Kitchen has 125 original vegan recipes and photos. Learn more at www.chefchloe.com.

Recipes by Chloe Coscarelli

  • Garlic Knots I make these restaurant-style knots of garlicky goodness out of pizza dough. They are glistening and crusty on the outside with a warm, doughy center. I once set a large tray of these on the dinner table in front of my brother Andy, expecting him to take one and pass it down. Let’s just say the tray didn’t make it to anybody else. I couldn’t blame him because these two-bite knots are finger-lickin’ good!
  • Vegan Baked Macaroni and Cheese I love the sound of mac ‘n’ cheese. There’s nothing like the sweet sound of suctioning noodles as you mix them with the cheesy sauce. Of course, the taste is even better. It brings me back to my childhood when mac ‘n’ cheese gooey goodness was a way of life. The consistency of this sauce is enhanced by a roux, a mixture of fat and flour that is cooked over low heat until it is bubbling and the raw starchy taste has cooked out. Roux is used to thicken soups, stews and sauces. If you want to make this ahead of serving it, unbaked macaroni and cheese can be refrigerated up to two days in advance until ready to bake.
  • Vegan Fettuccine Alfredo
  • Pancakes The batter is super easy to make, and you can vary the fruit used or throw in chocolate for an indulgent treat.
  • Cinnamon Espresso Chocolate Chip Cookies The cookie dough can be made in advance and kept refrigerated for up to 1 week or frozen for up to 1 month.
  • Crème-Filled Cupcakes Move over, name-brand cupcakes found in a little plastic bag. These are homemade, have half the fat and are still crème-filled delicious! For a vegan version, replace the all-purpose flour with gluten-free all-purpose flour plus three-quarters teaspoon of xanthan gum and use dairy-free semisweet chocolate chips. Want to make these in advance? The chocolate cupcakes can be filled with crème frosting and frozen for up to two weeks. Thaw cupcakes and apply chocolate ganache topping, and swirl design before serving. Any leftover crème frosting can also be stored in the refrigerator for up to two weeks.