Vegan Ease, a food journeyWhat’s for dinner?
A smiling diner enjoying an elegant plant-based meal in a refined restaurant

Vegan Ease Gourmet

Make the evening
extraordinary.

Refined plant-based dishes for celebrations, date nights and the moments worth setting the table for.

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The special-occasion collection

Technique, timing and a beautiful final plate.

Every recipe guides you from careful preparation through the final garnish, with practical chef notes that help the whole plate arrive at the table together.

Showing 10 of 51 recipes

Savoy cabbage roulade filled with mushroom and barley over parsnip purée with cider jus, walnut crumble and sage115 min

Main Course · Intermediate · Serves 4

Savoy Cabbage Roulade with Wild Mushroom-Barley, Parsnip Silk and Cider Jus

Tender savoy cabbage wraps a savoury wild mushroom and barley filling, set over silken parsnip with glossy cider jus and a crisp walnut-herb finish.

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Crisp layered potato pavé with charred leek purée, black beluga lentils, green chive oil and pink pickled shallots on an ivory plate135 min

Starter · Advanced · Serves 4

Crisp Potato Pavé with Charred Leek Purée, Beluga Lentils and Chive Oil

Precisely layered golden potato rests on a silky charred-leek purée with glossy black lentils, bright chive oil and sharp pickled shallot petals.

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Vegan chestnut-espresso mousse with orange gel, almond tuile, cacao nibs and fine orange zest on a white coupe plate70 min

Dessert · Intermediate · Serves 6

Chestnut-Espresso Mousse with Orange Gel and Almond Tuile

Silken chestnut and espresso mousse meets bright orange gel, a delicate almond tuile and a restrained cacao-nib finish in a polished make-ahead dessert.

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Miso-lacquered Japanese eggplant over green edamame purée with clear ginger broth, pink pickled radish, sesame and shiso on a charcoal plate80 min

Main Course · Intermediate · Serves 4

Miso-Lacquered Eggplant with Edamame Silk, Ginger Broth and Pickled Radish

Glossy miso-roasted eggplant rests over vivid edamame silk with a clear ginger-shiitake broth, delicate pickled radish and shiso for a poised, deeply savoury main course.

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Clear roasted tomato consommé with a golden vegan sweet corn custard, basil oil and sourdough crisp in a white bowl130 min

Soup · Intermediate · Serves 4

Roasted Tomato Consommé with Sweet Corn Custard, Basil Oil and Sourdough Crisp

Luminous roasted tomato broth surrounds a silky golden corn custard, with basil oil and a slender sourdough crisp bringing freshness, height and crunch.

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Charred Romanesco florets leaning over crisp chickpea panisse with pomegranate molasses, mint and ruby pomegranate arils on a charcoal plate90 min

Main Course · Intermediate · Serves 4

Charred Romanesco with Chickpea Panisse, Pomegranate Molasses and Mint

Caramelized Romanesco rises over crisp golden chickpea panisse, with tart pomegranate molasses, ruby arils and fresh mint bringing a bright, architectural finish.

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Bay-poached purple plums with golden vegan cornmeal cake, vanilla oat custard and cocoa nib crunch on an ivory plate80 min

Dessert · Intermediate · Serves 8

Bay-Poached Plums with Cornmeal Cake, Vanilla Oat Custard and Cocoa Nib Crunch

Ruby plums scented with bay leaf lean against tender golden cornmeal cake, with cool vanilla oat custard and a bittersweet cocoa-nib crunch bringing a polished finish.

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Tea-glazed turnip wedges with apple mostarda, crispy wild rice and green tarragon oil on a charcoal ceramic plate95 min

Composed Side · Intermediate · Serves 4

Tea-Glazed Turnips with Apple Mostarda, Crispy Wild Rice and Tarragon Oil

Glossy tea-braised turnips meet bright apple mostarda, nutty crisp wild rice and fresh tarragon oil in a composed autumn side with elegant contrast.

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Vegan salsify en croûte plated with vivid sorrel pistou, roasted shallot jus and pickled mustard seeds125 min

Main Course · Intermediate · Serves 4

Salsify en Croûte with Sorrel Pistou, Roasted Shallot Jus and Pickled Mustard Seeds

Flaky pastry encloses tender salsify and sweet leek, balanced by vivid sorrel pistou, glossy roasted shallot jus and bright pickled mustard seeds for an elegant early-autumn main.

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Braised baby artichokes plated over red pepper almond romesco with white grape sauce, olive crisp and marjoram95 min

Starter · Intermediate · Serves 4

Braised Baby Artichokes with Smoked Almond Romesco and White Grape Beurre Blanc

Tender artichoke hearts meet smoky pepper-almond romesco, a bright white grape beurre blanc and a delicate black olive crisp in a poised Mediterranean-inspired starter.

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