Coscarelli Chloe - Coscarelli, Chloe

Chloe Coscarelli

Biography

First breaking onto the culinary scene as the only vegan chef to capture the top prize on Food Network’s Cupcake Wars, Chef Chloe Coscarelli has since been recognized for bringing vegan cuisine to mainstream as an award-winning chef and best-selling cookbook author. She has published four best-selling cookbooks, Chloe Flavor, Chloe’s Kitchen, Chloe’s Vegan Desserts and Chloe’s Vegan Italian Kitchen. The New York Times, Forbes and Zagat have each recognized Chloe in their 30 Under 30 series.

First breaking onto the culinary scene as the only vegan chef to capture the top prize on Food Network’s Cupcake Wars, Chef Chloe Coscarelli has since been recognized for bringing vegan cuisine to mainstream as an award-winning chef and best-selling cookbook author. She has published four best-selling cookbooks, Chloe Flavor, Chloe’s Kitchen, Chloe’s Vegan Desserts and Chloe’s Vegan Italian Kitchen. The New York Times, Forbes and Zagat have each recognized Chloe in their 30 Under 30 series.

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What is your favorite NYC restaurant? And what is your go-to dish? I love having table-side guac at Rosa Mexicano. What is your ultimate meal? Vegan lasagna and garlic bread What three things are always in your pantry? Sparkling water, avocados, and vegan cookie dough If you weren't a chef, what would you be? At first I wanted to be...wait for it... a dentist! :) I love extreme attention to detail. If you could cook with anyone, who would that be? Meghan Markle. I love everything about her and what she stands for! What’s your favorite NYCWFF memory? I participated in an event call Broadway Bites last year. Serving up my vegan dishes while Broadway stars were belting out their ballads pretty much made all of my high school dreams come true.

Sloppy Chlo’s

SERVES 6

Ingredients:

2 tablespoons olive oil
1 onion, finely chopped
1 green bell pepper, finely chopped
2½ cups (8 ounces) mushrooms, finely chopped
4 garlic cloves, minced
1½ teaspoons sea salt
1 teaspoon chili powder
¼ teaspoon crushed red pepper flakes
1 (15-ounce) can lentils, drained and rinsed, or 1½ cups cooked lentils
1 (15-ounce) can tomato sauce
2 tablespoons light brown sugar
Freshly ground black pepper
6 hamburger buns, toasted (or GF buns)

 

Directions:

In a large saucepan, heat the olive oil over medium-high heat. When it shimmers, add the onion and bell pepper and cook, stirring occasionally, for 5 to 7 minutes, until softened. Add the mushrooms and cook, stirring frequently, for 8 to 10 minutes, until almost soft. Add the garlic, salt, chili powder, and red pepper flakes and cook for about 1 minute more, until fragrant.
Stir in the lentils, tomato sauce, and brown sugar, scraping up any browned bits from the bottom of the pan. Season with black pepper and reduce the heat to medium. Simmer, uncovered, stirring occasionally, for about 10 minutes, until the flavors come together. Taste and adjust the seasoning.

Spoon onto buns and serve.