The chefs at Philadelphia's Vedge use various techniques to bring deep, succulent flavor to vegetables. Alex Guarnaschelli tries their vegan Philly cheesesteak -- made from seitan and mushrooms, topped with rutabaga cheese.
This veggie-forward version of paella is finished with eggs, parsley, thyme and a drizzle of irresitible alabrian chile oil. Bring the whole pan to the table for a gorgeous presentation.
Salisbury Steak is a southern staple with a comfort food reputation. Let's not stop the stigma and make it with sauteed mushrooms alongside beautifully buttered egg noodles.
Food Network's meal prep guru Gabriela Rodiles guarantees no one will miss the meat in this play on Pasta Carbonara. This recipe is sure to become a weeknight staple in your home.