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.
While these dairy-, egg- and gluten-free brownies taste super decadent, they're fortified with wholesome ingredients including flaxseeds, almond flour and butter, and coconut sugar and oil.
These sweet desserts are made with aquafaba -- the liquid from canned chickpeas -- and bake up crisp on the outside with a fluffy interior. Top them with whipped coconut cream and lightly sweetened strawberries.