How to Cook Vegan FINE DINING at Home
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- čas přidán 8. 09. 2024
- I've worked as a chef for 7 years and picked up a few recipes along the way. Most of these restaurants weren't vegan so I thought I'd try making a three course vegan menu you can make at home! Let me know what you think in the comments. Recipes are down below :)
Oyster mushroom scallops with cauliflower puree and a gremolata crumb
Serves 4
Ingredients:
4 king oyster mushrooms
1 tbsp rapeseed oil
1 tbsp vegan butter
100ml vegan white wine
150ml vegetable stock
1 tsp miso
1 tsp marmite
1 tbsp capers
1 tsp seaweed flakes
For the cauliflower puree
1 onion
1 tbsp olive oil
2 garlic cloves
2 sprigs of thyme
½ a large cauliflower
1 tbsp vegan butter
125ml vegan cream
50ml veg stock
For the gremolata
1 small bunch parsley
1 garlic clove
1 lemon
2 tbsp toasted breadcrumbs
Method:
- For the gremolata, finely chop the parsley, zest the garlic clove and lemon. Add to the breadcrumbs and mix. Season with salt and pepper.
- For the cauliflower puree, slice the onion and garlic. Pick the thyme. Slice the cauliflower.
- Heat up 1 tbsp olive oil in a saucepan on a medium heat. Fry the onion, garlic and thyme for 2 minutes. Add the cauliflower and vegan butter and fry for 4-6 minutes until caramlised and soft.
- Add the vegan cream and veg stock and cook for 6-8 minutes or until the cauliflower is soft.
- Pour into a blender, keep back some liquid and blend. Add additional liquid until it’s a thick puree.
- For the mushroom scallops, cut the mushrooms into 3cm thick pieces. Chop the capers.
- Heat up the oil over a high heat in a frying pan. Fry mushroom scallops for 3-4 minutes on each side or until they are carmalised and feel slightly soft. Add the butter in the last couple minutes of cooking. Remove mushroom scallops from the pan.
- Deglaze pan with white wine. Add in the veg stock, marmite, miso, capers and seaweed flakes. Reduce sauce until thickened, enough to coat the back of a spoon.
- Serve by spooning a dollop of cauliflower puree on the plate, followed by the mushroom scallops, white wine sauce and the gremolata on top.
Tofu steak with roast cherry tomatoes and brocoli
Serves 2
Ingredients:
300g firm tofu
1 tbsp soy sauce
1 tsp marmite
¼ tsp liquid smoke
1 tsp maple syrup
1 tsp tomato puree
1 tbsp cornflour
1 tbsp rapeseed oil
1 garlic clove
1 sprig rosemary
1 tbsp vegan butter
150ml vegan red wine
Veg stock 200ml
8 cherry tomatoes, on the vine
100g tenderstem broccoli
- Slice the tofu into 4 large pieces.
- Combine the soy sauce, marmite, liquid smoke, maple syrup with 200ml of veg stock.
- Marinate the tofu overnight or for at least 15 minutes.
- Drain and pat dry tofu, dust with cornflour.
- Heat rapeseed oil over a high heat in a heavy based frying pan. Fry the tofu for 4 minutes on each side or until golden brown and crispy all over. Add the cherry tomatoes, 1 crushed garlic clove and the rosemary to the pan halfway through cooking.
- Remove the tofu and cherry tomatoes from the pan. Deglaze the pan with the red wine.
- Add the leftover marinating sauce and the butter and reduce until you have a thick sauce.
- Add the tofu and cherry tomatoes back to the pan and spoon the sauce over the tofu.
- Cook the broccoli in boiling water for 2-3 minutes or until al dente.
- Serve the tofu steaks with the cherry tomatoes, broccoli, red wine sauce and dauphinoise.
For the dauphinois
Ingredients:
1 tbsp vegan butter
2 medium potatoes (fluffy variety) maris piper
1 garlic clove
150ml oat milk
150ml vegan cream
1 pinch ground nutmeg
1 bay leaf
1 teaspoon fresh thyme
Method:
- Preheat the oven to 200c.
- Peel and thinly slice the potatoes. Place onto a saucepan. Add the butter, milk, cream, nutmeg, bay leaf, thyme and grate in the garlic.
- Bring to a simmer and cook for 8-10 minutes or until the potatoes are slightly tender
- With a slotted spoon scoop out the potatoes into a baking dish. Pour over the cream until just under the top layer of potato.
- Sprinkle over vegan Parmesan and bake for 20 - 30 minutes or until golden brown and the potatoes are soft.
For the vegan parmesan:
Ingredients :
100g roasted cashews
20g nutritional yeasts
½ tsp ground garlic
½ tsp salt
Method:
- In a food processor, blend until it's a rough sand texture.
Chocolate mousse, crumble and berries
300g silken tofu
150g dark chocolate
2 medjool dates
20ml maple syrup
2 tbsp cocoa powder
1 tsp vanilla paste or essence
Pinch of sea salt
Small handful frozen berries of choice
For the crumble:
80g plain flour
60g vegan butter
30g caster sugar
30g soft brown sugar
Method:
- For the crumble, mix plain flour and the sugars. Rub butter in it has the consistency of rough sand. Bake in the oven for 20-25 minutes or until golden brown, stirring regularly. Leave to cool.
- For the mousse, combine all ingredients in a food processor except the berries and blend until smooth. Divide into ramekins and place in the fridge for 1 hour.
- Serve with berries and crumble.
Thank you so much for these dishes, and much appreciation for the creative use of simple ingredients! Very much looking forward to more content!
You’re most welcome! There’s lots more to come :)
Hello, wow what a beautiful and delicious lunch, looks very appetizing, thank you for sharing, friendly like, good luck and all the best, have a good day🥰🥰🤩🤩
I am looking forward to more of your videos. Found you
in recommendations, I like what I see. You are so clear in your instructions. Thank you so much for the recipes. New Subscriber here from the UK 🇬🇧 ❤
Welcome! So glad you stumbled across my channel and you have enjoyed what you've seen so far! Lot's more to come 💚
yay, new food for thought aka a new channel to consume now and in the coming years, appreciate the chef angle, as I love Derek Sarno’s work and Gaz Oakley is also doing amazingly.
and while you’re asking, how about Spanish fine dining or Swedish? Rarely see those anywhere else ;)
Hurrah! I hope you enjoy the recipes and cooking tips I have to come :) They’re both great chefs, I enjoy watching them too.
Ooh yeah, that could be interesting! 🤔
Everything you cook is amazing.
Great job on these recipes. I just found your channel and I really like your approach to vegan recipes and vegan eating. I have subscribed and I’ll be checking out your new posts as they come along. Cheers!
BTW if love to see one of these fine dining videos with Italian cooking. Thanks
Hi Victor! Thank you for the kind comments and for subscribing. I’m excited to create new videos which I hope you’ll enjoy :) I’ll definitely be making a vegan Italian fine dining video soon 😃
Tx for these great recipes. Who knew cauliflower was so versatile... broccoli, cauliflower in cheese sauce is one of my favourite side dishes. And choc mousse is a great favourite.
My pleasure! I love cauliflower with a cheesy sauce or roasted with spices. Mmm can't beat a chocolate mouse 😋
Hey, great content!
Hey, thank you! 😊
Delicious. I’m trying use less oil and butter for weight loss but this was awesomeness
Thanks! These meals are more to have as a treat but you could cook them with less oil and butter :)
Get some goodness🎶
Spoons gather up more of the sauce. :)
Very true! 😋
This looks incredible! Any recommendations for marmite substitutes for americans that can't get it as easily?
Thank you! You can use a little dark soy sauce or some kind of vegan beef stock would work well.
Get some goodness
Get some goodness
Get some goodness