On Tonight: The Veg Edge

By: Sara Levine

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The spunky chefs, restaurateurs and food truck owners featured on The Veg Edge prove that vegetarian and vegan food offers way more than tofu and wheatgrass. In Austin, Texas, this adorable couple runs the Vegan Yacht, where people line up for the mock chicken sammie even though the truck next door sells cheesesteaks and hot dogs.

A vegetable diet is not just for hipsters…you'll meet vegetarian firefighters, a kickboxing chef who serves up Meatless Mondays at his upscale Manhattan restaurant, and plenty of carnivores who love getting their veggie fix.

Catch The Veg Edge tonight at 9pm/8c on Cooking Channel.

Want to try your hand at zucchini pasta with falafel balls or vegan chocolate mousse? Check out more than a dozen great recipes from restaurants featured on the show.

Next Up

Meatless Monday: Stuffed Peppers

Fill bell peppers with brown rice, mashed potatoes and spices for an Indian twist on traditional stuffed peppers.

Meatless Monday: Red Lentil Salad

Turn quick-cooking, inexpensive and protein-packed lentils into an easy dinner salad.

Meatless Monday: Sesame Eggplant With Tofu

Vegetarians don't survive solely on tofu, but when we do eat it, it's flavorful, delicious and not at all boring.

Meatless Monday: Caprese Di Farro

This Meatless Monday, try a pasta-salad alternative made with whole-grain farro, mozzarella, tomatoes and basil.

Meatless Monday: Hungarian Portabella Paprikash

Paprikash is a fancy and foreign way of saying "paprika." The Hungarian stew is traditionally made with meat, but Rachael Ray uses mushrooms in her recipe instead.

Meatless Monday: Veggie Garbage Bread

Garbage bread is way less trashy than the name implies -- fill store-bought pizza dough with cheese and your favorite veggies.

Meatless Monday: Penne With Roasted Tomatoes

Go meat-free today with Ellie Krieger's hearty tomato and white bean pasta dish.

Meatless Monday: Whole-Wheat Spaghetti With Swiss Chard and Pecorino Cheese

The easiest way to eat more greens: saute them in garlic and oil and serve them over pasta.

So Much Pretty Food Here