Michelin Chefs Cook: 6 vegan recipes for Veganuary

Whether you are partaking in Veganuary as part of your January post-holiday cleanse, or you are just curious to try a more plant-based diet in the new year, we’ve found a few of the best, delicious vegan recipes from Michelin-starred chefs to get you off to a good start. 

Here are five meat and diary free recipes brought to you as part of our Michelin Chefs Cook series. We’ve also added an extra umami-rich vegetable demi-glace recipe from ChefSteps - it’s so good, nobody will notice that they are eating their five-a-day.

6 vegan recipes from Michelin starred chefs

1. Alexis Gauthier's vegan faux gras

French chef Alexis Gauthier has been a vegan since 2016 and his restaurant Gauthier Soho is famous for its fully vegan menu. Find out how he creates a vegan foie gras using lentils, walnuts, fresh vegetables and a variety of herbs that come together into a tasty pâté that will make you forget that you are missing the real thing.   

2. Gordon Ramsay's green bean salad with mustard dressing

Bright, crunchy green beans in a tangy and creamy garlic dressing; the ‘roasted garlic squeeze’ scene is mesmerising. 

3. Gordon Ramsay's gazpacho with pineapple carpaccio, pomegranate, vanilla salt

Gordon Ramsay shows you how to create a super easy gazpacho, along with a dessert from fresh pineapple, pomegranate, mint and vanilla salt that make for a refreshing end to a light dinner. 

4. Theo Randall's vegan minestrone

Vegetable soup doesn't have to be boring. Healthy, light, but never sacrificing in flavour, try this vegan minestrone recipe by chef Theo Randall of the InterContinental Hotel London Park Lane, London.

5. David Kinch's best vegetable stock 

Similar to the vegetable stock he uses at his three Michelin star restaurant Manresa, chef David Kinch shows you how to make a rich, delicious vegetable stock that uses chickpeas to give it a fuller flavour. 

6. Raymond Blanc's vegetable curry

Try making a curry at home from scratch with this recipe from chef Raymond Blanc. The recipe is all vegan, and is satisfyingly creamy thanks to the addition of coconut milk.

Extra recipe: ChefSteps - Umami Bomb Vegetable Demi-Glace

Not Michelin-starred chef, but ChefSteps' instructional videos are always full of great advice even for the professional chef. This demi-glace uses a ton of roasted vegetables and kombu for that rich umami flavour and added pectin or xantham gum for body.