Meet Plant-based Celebrity Chef & Cookbook Author Charity Morgan
Introducing: Chef Charity Morgan!
With over 15 years of culinary experience and a degree from Le Cordon Bleu College of Culinary Arts, Chef Charity dishes out creative plant-based meals that delight even the biggest skeptics.
be found experimenting in the kitchen. After professional culinary training and years of experience, she then made a big change: She started making meals without animal products. Though it began as a personal decision, Chef Charity eventually incorporated plant-based cooking into her career. One of her most impressive accomplishments? She created hearty and nourishing plant-based meals for fifteen NFL football players from the Tennessee Titans, keeping them fueled with veganized versions of favorites like enchiladas, lasagna, and burgers. Chef Charity has a knack for making memorable and mouthwatering meals, and whether she’s catering a celebrity wedding or feeding a football team, she proves that plant-based food is a crowd-pleaser.
We Asked, Charity Answered!
Q: How did you get your start in the kitchen? What caused you to shift your culinary career and cook plant-based meals?
CM: I finished culinary school in 2004 but never thought about doing my craft the plant-based way until 2017, when my husband and I wanted to eat plant-based to lower inflammation and increase his performance on the field.
Q: With many of your recipes being inspired by your childhood, can you give a bit of background on your favorite childhood dishes and whose cooking inspired you?
CM: I have many favorites but two I am very proud of are Creole Gumbo and Puerto Rican
Q: Your book is launching early next year (and we can’t wait!). What inspired you to write “Unbelievably Vegan?”Pastellos (empanadas). And I have so many people that inspired many of my dishes, but mainly my Puerto Rican mother and my Creole grandmother.
CM: Having a cookbook was always a dream, but what really inspired it was so many people asking for one. I was so honored to give people what they needed.
CM: What I really like is making a cheezy Mac with plant-based ground—kid approved!—or a loaded chili cheeze bake potato.
Q: Last but not least, is there a kitchen tool you find yourself reaching for more often than others? Maybe a tool you would recommend for people who are interested in plant-based cooking?
CM: On the high end: a high-speed blender. I grab mine every single day. On the lower end, I love a Microplane. I use it to zest garlic for use in sauces, dressings, and dips.
