Podcast Summary: All Of It – Vegan Chef Charity Morgan's New Max Special, “Unbelievably Vegan”
Host: Kusha Navadarman for Alison Stewart, WNYC
Guest: Chef Charity Morgan
Aired: August 22, 2024
Episode Overview
In this Food for Thought Thursday edition of All Of It, guest host Kusha Navadarman sits down with chef Charity Morgan to discuss her HBO Max special and her work transforming soul food and comfort classics into vibrant, plant-based dishes. The conversation covers Morgan’s personal journey into veganism, the practicalities of vegan cooking for meat lovers, strategies for consulting with resistant chefs, and tips for reducing processed foods in vegan diets. Listeners call in with their challenges and curiosity, sparking lively and helpful exchanges.
Key Discussion Points & Insights
Charity's Path Into Vegan Cooking
(03:28 – 05:12)
- Charity never set out to go vegan but joined her husband Derek’s (former Titans NFL player) anti-inflammatory food journey to support him.
- Derek’s meal prep transition led to teammates’ interest, catalyzing her business.
- “It snowballed into, you know, one training day, 19 athletes later.” — Charity Morgan (05:12)
Notable Quote:
“I watched him try to eat someone else's food. And he's like, this is horrible, but I'm going to get it down. Just because he had a goal.” — Charity Morgan (04:13)
The Three Rs: Replace, Replicate, Reveal
(05:27 – 06:43)
- Charity’s consulting approach for restaurants involves:
- Replace: Swap out just one or two non-vegan ingredients in a traditional recipe.
- Replicate: Find ways to maintain beloved flavors and textures.
- Reveal: Present the reinvented dish for honest feedback.
- She normalizes the process, reassuring chefs that most of their techniques and flavors remain intact.
Memorable Moment:
“When you say the V word, they get so terrified—as if I'm asking you to change everything you once ever knew about food... but usually, it's just one or two things.” — Charity Morgan (05:42)
Listener Q&A: Unprocessed Vegan Soul Food
(07:06 – 09:09)
- Chuck from Riverdale asks about minimally processed vegan soul food.
- Charity emphasizes using classic soul food spices and swapping in whole foods like jackfruit and chickpeas, not heavily processed substitutes.
- She encourages listeners to reach out for help veganizing specific dishes.
Notable Advice:
“It comes down to one thing and one thing only. It’s your spices, homeboy.” — Charity Morgan (08:11)
Smoking & Barbecuing Vegan Dishes
(09:26 – 11:03)
- Jeff from New Rochelle seeks ideas for smoked vegan dishes on a grill or smoker.
- Charity recommends marinating and smoking tofu, noting that skeptics often become converts.
- She features these techniques in her special, including collaborations with chef JD from Germantown Pub.
Quote:
“You have to marinate it first and then smoke tofu. Thank me later.” — Charity Morgan (10:00)
Change Management in Restaurant Kitchens
(11:03 – 14:37)
- Clip from Germantown Pub chef JD: Initial resistance to vegan options.
- Post-tasting, JD is “shocked” by the flavors (12:26).
- Charity says she creates buy-in by meeting chefs on their own turf, working with their approaches to food and not forcing new “languages.”
Listener Reaction:
“This is built on swine. People come in here cause they’re looking for... something crunchy and greasy.” — JD, Germantown Pub Chef (11:50)
“I’m looking for the same thing." — Charity Morgan (12:10)
Vegan Nutrition for High-Performance Needs
(14:37 – 16:48)
- Asked about nutrition for NFL athletes, Charity explains athletes can thrive on vegan proteins: chickpeas, lentils, and a variety of whole foods supply both macro and micronutrients.
- Emphasizes attention not just to protein but also amino acids, minerals, and micronutrients.
“It’s not always about the macros. It’s about the micros too, because your body needs minerals... if you can do it on that level of competition than any other level... you can achieve it.” — Charity Morgan (15:44)
Food Allergies and Surprising Non-Vegans
(17:02 – 18:04)
- Kate from Connecticut shares how vegan dishes are often safest and tastiest for her family’s allergy needs, surprising meat-loving guests with just how delicious plant-based dishes can be.
- Charity notes the transformative power of simple, flavor-forward recipes.
Replacing Bacon: Flavor & Texture
(18:04 – 19:19)
- Listener text: “What would be a good way to replace the fat, smoke and crunch of bacon in a vegan casino filling for tomatoes?”
- Charity uses marinated mushrooms or even rice paper, always ensuring to include fat (e.g., olive or avocado oil) in the marinade for richness.
“I love, love, love mushrooms and that the mushroom fun kingdom has so many different varieties. But it all comes down to your marinade, and I do not skimp on the fat.” — Charity Morgan (18:42)
Vegan Pantry Staples
(19:31 – 20:38)
- Charity’s top vegan pantry must-haves:
- Nutritional yeast (“cheesy flavor”)
- Aminos (coconut or soy for umami)
- Acids (citrus, vinegars for flavor enhancement)
- She emphasizes that most essentials are whole, unprocessed ingredients.
Vegan Ice Cream Alternatives
(20:38 – 22:03)
- Text from a listener seeking diabetic-friendly, lactose-free ice cream ideas.
- Charity recommends exploring non-dairy ice creams with clean ingredients and shouts out Coco’s in Nashville for superior plant-based ice cream.
Memorable Quotes & Moments
- “It just kind of snowballed from there.” — Alison Stewart on Charity’s evolving career (05:10)
- “Rules in the kitchen are meant to be broken.” — Charity Morgan (13:23)
- “I'm not trying to change your language. I stick to their language. It's like, I'm not trying to teach you Chinese...” — Charity Morgan (14:20)
- “Stop running from acids... it kind of allows [spices] to open up. It blooms your spices.” — Charity Morgan (20:08)
- “If the diet works in the NFL, it probably works for a lot of other kinds of folks...” — Alison Stewart (16:48)
Timestamps for Important Segments
- 03:28 – Charity’s entry to vegan cooking through her husband’s NFL journey
- 05:27 – The Three Rs system for vegan recipe adaptation
- 07:06 – Listener Chuck’s call: whole-food vegan soul food
- 09:26 – Listener Jeff’s call: smoking and barbecue vegan dishes
- 11:50 – JD’s reaction to vegan options (from the special)
- 12:26 – JD’s positive surprise after tasting Charity’s food
- 14:37 – Managing change and skepticism in restaurant kitchens
- 15:21 – High-protein, high-nutrient vegan cooking for athletes
- 17:02 – Kate’s call: allergies, surprising non-vegans
- 18:32 – Replacing bacon: taste and texture secrets
- 19:31 – Vegan pantry staples
- 20:38 – Ice cream alternatives for lactose intolerance and diabetes
Tone and Language
The conversation is welcoming, enthusiastic, and practical, addressing challenges from reluctant meat lovers and seasoned cooks alike. Charity’s approach is empathetic, culturally sensitive, and hands-on, always focusing on flavor, simplicity, and accessibility. The episode brims with encouragement, clever insights, and a spirit of culinary adventure.
For more, check out Charity Morgan’s HBO special and corresponding cookbook, both titled Unbelievably Vegan.