RECIPES

Whether you’ve been a reader since the late 90s or are just starting to work the line, get some inspiration straight from the StarChefs’ community.

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Mole Rosa

Beets, Tomato, Thompson Raisins, Red Onion, Season Fruit and Vegetables, Herbs | Chef Colton Coburn-Wood of Cósmica

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Chopped Not Liver

Shiitake Mushrooms, Yellow Onion, Roasted Eggplant, Crispy Onions, Fresh Herbs, Pita | Chef Noah Clickstein of Lehrhaus

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Rainbow Sandwich

Fried Tofu, Pickles, Lettuce, Avocado, Alfalfa Sprouts, Sunflower Tahini | Chef Zach Jarrett of Bub and Grandma’s

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Vegan Hoagie

Marinated Eggplant, Chioggia Beets, Zucchini, Long Hot Pesto, Fermented Radish, Shredded Lettuce, White Onion, Hoagie Roll | Chef Andrew Magee of Martha

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Golden Beets

Roasted Beets, Fresh Beets, Celery, Beet Kosho Mayonnaise, Sour Rainbow Chard, Caraway, Potato Chips | Chef Ian Graye of Pietramala

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Tempeh Reuben

Marinated Tempeh, Sauerkraut, Vegan Cheese, Vegan 1000 Island Dressing, Rye Bread | Restaurateur Jenny Nugyen of The Sports Bra

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Phoagie

Eggplant, Fried Red Onion, Vegan Pho Sauce, Sriracha, Avocado, Fresh Herbs | Restaurateur Matt Cahn of Middle Child

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