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.

Explore the collection

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 95 recipes

Crisp layered sunchoke terrine with black garlic purée, apple-watercress salad and toasted buckwheat on an ivory plate130 min

Starter · Advanced · Serves 4

Crisp Sunchoke Terrine with Black Garlic, Apple and Buckwheat

Layered sunchoke terrine is pressed, seared until deeply crisp and balanced with glossy black garlic, tart apple-watercress salad and toasted buckwheat.

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Fine-dining saffron fennel broth with chickpea tofu dumplings, charred fennel, green olives and mint oil in a warm white bowl95 min

Soup · Advanced · Serves 4

Saffron-Fennel Broth with Chickpea Dumplings, Green Olive and Mint Oil

A luminous saffron-fennel broth carries tender chickpea-tofu dumplings, charred fennel, briny green olive and vivid mint oil in an elegant first course.

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Vegan maple sorghum semifreddo with roasted Concord grapes, juniper syrup and puffed sorghum on a charcoal plate60 min

Dessert · Advanced · Serves 6

Maple–Sorghum Semifreddo with Roasted Concord Grapes and Juniper Syrup

Silky maple–sorghum semifreddo meets jewel-dark roasted Concord grapes, a woodsy juniper syrup and a crisp scatter of puffed grain.

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Crisp vegan yuca cakes in bright achiote tomato broth with charred chayote ribbons and cilantro-lime cream90 min

Main course · Intermediate · Serves 4

Crisp Yuca Cakes with Achiote Tomato Broth, Charred Chayote and Cilantro-Lime Cream

Golden yuca-and-white-bean cakes meet a luminous achiote tomato broth, curled charred chayote and a cool cilantro-lime cream in a vivid, elegant main course.

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Cider-braised celery hearts over mustard velouté with pickled kumquat, rye-walnut crumble and celery leaves75 min

Composed Side · Intermediate · Serves 4

Cider-Braised Celery Hearts with Mustard Velouté, Pickled Kumquat and Rye-Walnut Crumble

Tender celery hearts take centre stage over silken mustard velouté, sharpened with bright kumquat and grounded by a savoury rye-walnut crumble.

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Vegan kohlrabi ravioli with lemon sunflower cream, dill oil and caper-raisin relish on a white plate50 min

Starter · Intermediate · Serves 4

Kohlrabi Ravioli with Lemon-Sunflower Cream, Dill Oil and Caper-Raisin Relish

Translucent kohlrabi rounds cradle a bright sunflower-seed cream, balanced by emerald dill oil and a jewel-like caper-raisin relish.

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Vegan pear and hazelnut mille-feuille with bay custard and rosemary caramel on a charcoal plate85 min

Dessert · Advanced · Serves 6

Pear & Hazelnut Mille-Feuille with Bay Custard and Rosemary Caramel

Shattering layers of golden pastry frame caramelized pear and aromatic bay custard, finished with toasted hazelnuts and a restrained rosemary caramel.

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Savoy cabbage roulade filled with millet, chestnut and prune, plated with caraway jus and bright parsley oil100 min

Main course · Advanced · Serves 4

Savoy Cabbage Roulade with Millet, Chestnut and Prune, Caraway Jus and Parsley Oil

Tender Savoy cabbage wraps a fragrant millet, chestnut and prune filling, finished with a glossy caraway jus and bright parsley oil.

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Crisp-roasted maitake mushroom over green pumpkin-seed mole with charred scallions, pickled tomatillo and toasted pepitas on an ivory plate75 min

Starter · Intermediate · Serves 4

Crisp-Roasted Maitake with Pumpkin-Seed Mole, Charred Scallions and Pickled Tomatillo

Bronzed maitake rests over a vivid pumpkin-seed mole with smoky scallions and crisp pickled tomatillo for a layered starter that balances woodland savour, gentle heat and bright acidity.

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Tea-braised seitan medallions on vivid carrot silk with glazed pearl shallots and green peppercorn jus on a charcoal plate.105 min

Main course · Intermediate · Serves 4

Tea-Braised Seitan with Carrot Silk, Maple Shallots and Green Peppercorn Jus

Golden-seared seitan rests on satin-smooth carrot purée with glossy maple shallots and a fragrant black-tea peppercorn jus—a composed autumn main made for lingering dinners.

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