Not sure where to start with eating vegan? Get your plant-based cooking tips from the pros!
Embracing plant-powered eating means opening up your palate to a whole new world of tastes and textures. Just a few versatile ingredients can be enough to transform your cooking.
To help you get started, we’ve asked 10 of the best chefs and bakers in the business for their go-to plant-based swaps.
Ainsley Harriott
Eating vegan doesn’t mean overhauling your entire kitchen, and chef Ainsley Harriott is all about going back to basics and keeping things simple. “It may sound old school, but I think the most versatile ingredients for plant-based cooking are beans and lentils,” he says.
“They’re healthy, store-cupboard essentials that are great for adding texture and flavour to vegetable dishes or for using to make burgers or ‘meat’ balls.”
A good lentil ragu with pasta is a personal plant-based favourite of Ainsley’s, as is coconut yoghurt for dips and sauces. “It’s delicious mixed with tahini, garlic and lemon for a quick dressing that can really elevate a vegetable dish,” he advises.
Check out Ainsley Harriott’s Tagliatelle with Lentil, Mushroom & Black Olive Ragu recipe.
Hugh Fearnley-Whittingstall
Hugh Fearnley-Whittingstall, chef and author of ‘How to Eat 30 Plants a Week‘, is all for experimenting with plants and believes meat and fish “don’t come close” to what plants can offer in terms of variety, flavours and goodness. We can certainly agree with that!
He says, “The combining and layering of plants of all kinds has always been at the heart of great cooking, of exciting, delighting and surprising our taste buds.” The key is to experiment with different ingredients and make the most of whatever you have to hand.
“I’ve found that including the half red pepper that’s sitting in the fridge, a squeeze of juice from yesterday’s zested lemon or the handful of cashews sitting at the bottom of the jar adds a new dimension to the dish while also minimising food waste.”
Try Hugh Fearnley-Whittingstall’s Roast Cauliflower and Cashew Soup recipe.
Meera Sodha
Nutritional yeast, nicknamed “nooch,” has become a kitchen essential for anyone cooking plant-based. Nooch is a deactivated yeast that comes in flake or powder form. It’s rich in vitamin B12 and other nutrients and offers a deliciously cheesy, nutty flavour.
Meera Sodha, food columnist and best-selling cookbook author, recommends nutritional yeast in place of parmesan for a cheesy flavour. It can also add a cheey kick to many other foods, either hot or cold. Sprinkle it on Bolognese, pasta dishes and pizza, add it to soups, or sprinkle it on your popcorn.
Give Meera Sodha’s Vegan Mac & ‘Cheese’ recipe a go!
Levi Roots
Chef and musician Levi Roots, known for his vibrant dishes and bold flavours, swears by coconut milk as his go-to plant-based alternative for heavy cream.
This budget-friendly pantry staple is perfect for plant-based dishes with its rich, creamy texture. Swap out cream for coconut milk in everything from curries to soups and sauces. You can even experiment with it in desserts like puddings or vegan ice creams too.
Check out Levi Roots’ Caribbean Stew recipe.
Freya Cox
When it comes to baking, replacing staples such as eggs, milk and butter can be tricky. Freya Cox, author of Simply Vegan Baking and the first vegan contestant on series 12 of Great British Bake Off, has lots of advice for newbies.
Make sure you swap out butter for a dairy-free block butter and not spread or margarine. For the most delicious fluffy cakes, Freya recommends soya milk for the best results.
What about eggs? “Aquafaba is the perfect direct replacement for egg whites,” Freya explains. Aquafaba is the liquid from a can of unsalted chickpeas, which you can simply get from draining the liquid from the can. “Aquafaba is best used when it is whipped up for things like meringues or added to brownies to help with the chewy texture.”
If you’re creating a show-stopping dessert that requires cream, there are lots of double cream alternatives. Freya recommends whipping it up with a tablespoon or so of icing sugar to help it hold its shape once whipped.
You can find lots of vegan baking recipes by Freya Cox on her Instagram and TikTok.
Alexis Gauthier
It’s fair to say Michelin-starred chef Alexis Gauthier knows a thing or two about putting mouth-watering vegan dishes together. In 2021, he removed all animal products from his restaurant menus entirely and learned to create incredible dishes using only plants.
His favourite plant-based swap is the Chilli Tapenade from Italian company Diforti. “Put on a pizza it melts like sobrasada or Njuda,” he tells us. “It’s wonderful because it really is so simple – it’s not a ‘fake meat’ or anything like that.” It also pairs perfectly with vegetables or crisps for snacking.
Check out Alexis Gauthier’s recipe for Vegan Faux Gras.
Derek Sarno
Mushrooms have become a superstar in plant-based cooking in recent years and they are a surprisingly versatile meat alternative. Chef Derek Sarno, co-founder of Wicked Kitchen, is a big fan of their meat-mimicking properties. “It’s all about the specialty mushrooms for creating innovative dishes that not only rival meaty textures but elevate the experience to something truly magical,” he says.
Oyster mushroom clusters and Lion’s Mane mushrooms in particular make fantastic steak alternatives. So, how does it work? The petals on oyster cluster varieties provide the perfect nooks and crannies for seasonings and fats to collect.
“Using a technique I developed, pressing the whole mushroom together allows the petals to form a natural combing that mimics marbling”, Derek explains. “Creating layers that deliver the fatty, delicious mouthfeel that makes these dishes so crave-worthy and next-level.”
Believe it or not, you can also create vegan fried chicken using oyster mushrooms. “They offer tender, juicy, meaty pulls with a perfectly seasoned crust – just like a classic favourite, but without harming animals.”
Discover how to make juicy mushroom ‘steaks’ on Derek Sarno’s YouTube channel.
Roxy Pope and Ben Pook
Those new to a plant-based diet will probably experience meat cravings at some point – this is perfectly normal! One solution to combat the cravings is to add umami flavours to your cooking. Roxy Pope and Ben Pook, creators of So Vegan, are big fans of miso paste.
“Miso is a super versatile ingredient, which we use to add richness and an intense savouriness to a dish – flavours we find are often missing in vegan food because they’re often found in meat,” they explain. “So it’s a great substitute if you want to add a robust ‘meaty’ profile to your food.”
Miso paste works well in South Asian dishes, such as ramen and stir fries, but Ben and Roxy love experimenting with it. They like adding it to pastas, pies and stews, and even use it in sweet treats.
“White miso paste is a touch sweeter than red or brown. And if you can, try to find an unpasteurised version, which we find have a more complex flavour.”
Try So Vegan’s Miso Chocolate Chip Cookies.
Giuseppe Federici
Don’t be intimidated by trying plant-based meals – you’ll soon find that only a few simple kitchen staples are needed to take your meals to the next level.
Giuseppe Federici, plant-based content creator and author of ‘Cooking with Nonna: Classic Italian recipes with a plant-based twist‘ has a go-to ingredient he can always rely on. “One of my favourite things to add to any savoury dish is a drizzle of good quality tahini,” he shares. “It elevates any pasta dish, salad, or even avo on toast!”
Tofu is another favourite in Giuseppe’s kitchen. “Always have blocks of firm tofu in the fridge, and silken tofu in the cupboard,” he advises. “Paired with just a few cupboard ingredients, you can quickly whip up a healthy high protein dish with these on hand.”
Check out Giuseppe Federici’s Butternut Squash Tahini Carbonara recipe.
Georgie Mullen
Tofu is undoubtedly a versatile ingredient in plant-based cooking, and content creator Georgie Mullen (aka Georgie Eats) recommends having it to hand too. “One of my favourite ingredient swaps for creamy sauces is silken tofu,” she tells us. “Blend it up where you would use double cream. It makes a really lovely sauce and is rich in protein.”
Dairy alternatives also make great simple swaps and Georgie swears by plant-based butter. “The plant-based butters in a block are so fab for pastry. They are made with vegetable shortening which creates a really ‘short’ shortcrust pastry – I would use it over regular butter!”
However, Georgie advises not to overdo it with vegan alternative products. “It’s best to explore all the new naturally plant-based dishes on offer, rather than feeling disappointed with the replacements. There is so much out there – it’s exciting!”
Try Georgie Mullen’s Sticky Sesame Tofu recipe.
By incorporating these tips into your cooking, you’ll find that eating plant-based is delicious, creative and easy. So, grab your apron and get ready to cook up something incredible this Veganuary!
Want to learn more plant-based cooking hacks? Check out these expert tips on cooking with tempeh and tofu.
