10 Best Gordon Ramsay Vegan Recipes

Are you looking for the best Gordon Ramsay vegan recipes? Well, look no further. Read on for an overview of Gordon’s top-rated vegan recipes that you’ll surely love.

Contents

1. Vegan Summer BLT With Basil Aioli
2. Spring Green Wraps
3. Vegan Rigatoni With Kale, Walnut Pesto and Cavolo Nero
4. Fresh Pea and Mint Risotto
5. Superfood Salad
6. Charred Eggplant Vegan Pizza
7. Vegan Banana Ice-Cream
8. Quinoa Falafel Burger
9. Vegan Sticky Toffee Pudding
10. Vegan Buffalo Cauliflower With Avocado Ranch Dressing

Whether you consider yourself an avid foodie or not, you’ve likely heard of Gordon Ramsay. He has become one of the world’s most renowned chefs and is best known for his highly acclaimed series of restaurants and cookbooks, and has accumulated much success with his meme-worthy episodes of Kitchen Nightmares.

While Chef Ramsay isn’t widely known for being vegan, he has in fact recently acknowledged its growing popularity over the last few years. He has also emphasized the importance of adapting to a vegan lifestyle.

During an episode of the US series Masterchef: Back to Win, Ramsay made a bold statement, admitting that, “I actually love vegan food.” He jokingly added that it had “taken him 20 years” to get to this point. However, this is not the only occasion the chef has brought attention to veganism. Over the last year, he has also been spotted posting vegan food on his social media platforms, joking to his followers that he was “turning vegan.”

As a highly influential figure within the culinary industry, it is certainly encouraging to see vegan habits being adopted by Chef Ramsay. His growing enthusiasm for the lifestyle is likely encouraging for many budding chefs and foodies alike.

Below, we’ll dive into some of Gordon Ramsay’s best vegan recipes which we are sure that you’ll love. Simply pick your favorites and get cooking!

1. Vegan Summer BLT With Basil Aioli

Introducing vegan recipes to a family or friend’s palate can often feel challenging at times, especially when they hold very stereotypical views about vegan food. However, we are sure that you will not disappoint when it comes to this tasty vegan recipe.

Yield: 1 sandwich

Ingredients:

• Vegetable or avocado cooking spray
• 1½ tsp. granulated garlic
• ½ tsp. cayenne
• 1½ tsp. smoked paprika
• 3 tsp. nutritional yeast, divided
• 44ml soy sauce or tamari
• 56g vegan butter, melted
• 60ml pure maple syrup
• 44ml water
• 3 ounces (85g) extra-firm tofu, pressed overnight
• 9 sheets of square rice paper
• 1 head of butter leaf lettuce (separated leaves)
• Loaf of pain de mie bread or brioche
• 2 vine-ripened heirloom tomatoes
• Avocado, pitted, peeled and sliced
• 2 tsp. Sriracha
• ½ tsp. fresh cracked pepper
• ½ tsp. fresh cracked pepper

For the Aioli:

• ¼ cup (54g) of Just Egg vegan egg yolks or ¼ cup aquafaba
• 200ml avocado or grapeseed oil
• Kosher salt and freshly cracked black pepper
• 1 lemon
• 2 tsp. garlic paste or 2 cloves grated
• 2 tsp. Dijon mustard
• 2 tsp. chopped fresh basil

Instructions: 

1. Spray baking rack with cooking spray and add your baking sheet on top.
2. Prepare the aioli marinade by whisking garlic powder, cayenne, smoked paprika sriracha, 2 tablespoons nutritional yeast, tamari, melted butter, maple syrup and water. Season your mixture with pepper (if you wish).
3. Place pressed tofu in bowl and crumble into pea-sized pieces. Season with 3 tablespoons or marinade and remaining nutritional yeast.
4. Prepare the bacon strips by cutting the rice paper into 4cm strips and pouring the remaining marinade into a shallow baking dish. Proceed by dipping the strips into the marinade and flip to coat each side. Place each strip onto your pre-prepared baking sheet and sprinkle tofu pieces on each strip to resemble the ‘bacon fat’. Top with another strip and fuse the two together by pressing with your fingers. Re-coat with more marinade if you feel necessary.
5. Cook the strips for 10-12 minutes at 375˚F, flipping them halfway through. To create a ‘curly bacon’ look, you can lightly scrunch the strips.
6. Prepare the basil aioli by placing the whisked yolks in a blender. Turn on and slowly add your vegetable or avocado oil until the yolks begin to thicken. Season with salt, pepper, basil, lemon zest, garlic, mustard and some lemon juice.
7. Slice and toast your bread. Slice your tomatoes and season with salt and pepper.
8. Prepare the vegan summer BLT by first spreading your aioli on your toast. Add your butter lettuce, tomatoes, bacon strips and avocado slices.

Tip: Brush strips with more marinade as needed if they start to dry out too much.  

2. Spring Green Wraps

Yield: 1 serving

Ingredients: 

• 4 tsp. tahini
• 1 tsp. soy sauce
• 2 tsp maple syrup
• Juice of 1 lime
• Sea salt and freshly ground black pepper
• 8 large, outer spring green leaves
• 2 grated carrots
• ¼ very finely shredded small red cabbage
• 200g hummus
• Snipped salad cress
• 1 ripe avocado, peeled, stoned and sliced

Instructions:

1. Prepare the dressing/dipping sauce by mixing your tahini, soy sauce, maple syrup, lime juice and salt and pepper in a bowl. Add warm water 1 teaspoon at a time and mix after each spoonful until you reach the desired constituency.
2. Heat frying pan three-quarters full of hot water and simmer. Remove stem at bottom of each spring green lead and dip each individual lead in the hot water until wilted and bright green in color.
3. Spread the leaves out on a board and divide the hummus equally between each leaf. Spread the hummus.
4. In the middle of each leaf, add your grated carrot, shredded red cabbage, sliced avocado and cress.
5. Drizzle a little dressing over the vegetables and roll into a wrap. To do so, fold the sides of the leaves inwards over the filling, and roll up from the bottom, which should enclose the mixture entirely.

3. Vegan Rigatoni With Kale, Walnut Pesto and Cavolo Nero

Yield: 4 servings

Ingredients: 

• 100g walnuts
• 50ml olive oil (for pesto)
• 400g kale, stalks removed
• 80ml olive oil
• 200g rigatoni
• 200g cavolo nero
• 2 handfuls de-stoned kalamata olives
• Chilli oil for serving
• Iced water
• Sea salt and freshly ground black pepper

Instructions: 

1. Prepare the walnut pesto by blending the walnuts and oil together using a food processor.
2. Prepare your kale sauce. Bring a pan of salted water to a boil and blanch your kale for 6-8 minutes. It should be just starting to break down. Measure 80ml of the cooking water, drain the kale and return it to the pan alongside the water you just measured out. Add the olive oil and blend until smooth with a stick blender. Keep warm.
3. Cook pasta and drain. While it’s cooking, blanch the cavolo nero for one minute in another pan and drain well.
4. In a large pan, add your kale sauce, half the walnut pesto, olives and blanched cavolo nero and stir over medium heat. Add your pasta and a little bit of cooking water.
5. Bring to a boil and simmer for one minute. Adjust the consistency by adding more water.
6. Drizzle with remaining walnut pesto and chili oil if desired.

You could also try this recipe with basil pesto, which is relatively simple to make and perfect for any pasta lovers out there. It keeps for up to three days in the fridge.

4. Fresh Pea and Mint Risotto

Yield: 2 servings

Ingredients: 

• 1 mint sprig
• 1 bunch of mint
• 400ml extra virgin olive oil
• 20g coconut oil
• 25g finely diced white onion
• 100g Arborio rice (use top quality like Carnroli or Nano)
• 350ml vegetable stock
• Salt and pepper to taste
• 125g fresh garden peas
• 40g pureed fresh garden peas
• Pea shoots

Instructions:

Mint oil:

1. Wash your mint and pat dry.
2. Next, strip the leaves from the stalks. Place them onto an oven trap and heat at around 80°C for 2-3 hours.
3. Add olive oil and mint leaves to a saucepan and warm olive oil on low heat for 1 hour until the oil turns to a green color
4. When complete, blitz the oil in a blender and pass through a fine sieve.

Risotto:

1. Add coconut oil to saucepan and sweat the onions on a medium-low heat. Wait until translucent and tender and do not allow them to color or brown.
2. Add Arborio rice to the onion and stir the grains to coat them in oil.
3. Next, add half of the stock into the pan and bring it to a simmer. Gently stir for around 20 minutes while it cooks.
4. As you see the rice beginning to swell (a sign that it’s absorbing the water), gradually add the remaining liquid. Add salt and pepper to desired taste.
5. Add 40g of garden peas into a blender with a splash of water. Blend until you are left with a puree.
6. You can add the mint sprig when the rice is tender.
7. Once this is done, you can remove the pan from the heat and gently stir in the pee puree that you just prepared, as well as the fresh peas. Remove the mint sprig and serve.
8. Season according to desired taste and add mint oil if desired.

5. Superfood Salad

Yield: 1 serving

Ingredients:

• Quinoa cooked in vegetable stock
• Sprouting broccoli blanched and grilled
• Sliced and roasted butternut squash
• Broccoli blanched and grilled
• Edamame beans, blanched
• Bulls blood leaves
• Shredded cos lettuce
• Shredded red cabbage
• Olive oil for seasoning
• 1 tsp. coconut yogurt
• Squeeze of lemon juice
• Chopped parsley
• Crispy quinoa
• Chopped mint
• Alfa Alfa cress

Instructions: 

1. Wash and prepare all vegetables.
2. Next, season both the broccoli and the sprouting broccoli with salt and extra virgin oil. Grill the broccoli florets until lightly marked before leaving them to cool.
3. Prepare the salad dressing by adding a squeeze of lemon juice to the coconut yogurt and mixing it into the salad.
4. Add your salad into a large bowl and add your desired amount of dressing.

6. Charred Eggplant Vegan Pizza

Yield: 1 pizza

Ingredients:

Pesto 

• 10g basil
• 10g parsley
• 30ml extra virgin olive oil
• ¼ lemon juice
• 10ml cooking oil
• 10g wild garlic
• 10g toasted pine nuts

Roasted Aubergine

• 5g basil
• 5g mint
• 5g parsley
• 2 large eggplants
• 20ml olive oil
• ¼ lemon juice
• Pinch of salt and paper

Pizza 

• 1 ball fresh pizza dough
• 10g semolina
• 10g flour
• 118ml tomato sauce
• 10g toasted pine nuts
• 10ml olive oil

Instructions: 

Preparation

• Pesto: Remove chunky stalks from your herbs and add ingredients into a food processor. Blend until it turns to a consistent paste and season with salt.
• Roasted Eggplant: Chop the herbs and mix with the olive oil and lemon juice. With a fork, place the eggplant onto baking tray. Cook the eggplant in the oven for 20 minutes at 464°F and rotate every five minutes. When the eggplant is charred, remove and place in a bowl. Cover with clingfilm and leave for 20 minutes. When ready, cut the warm eggplant into chunks (they may still be hot). Mix with the herbs and olive oil and allow to cool, adding a pinch of salt.

Pizza

1. Place your ball of dough onto a hard surface that has been dusted with flour and semolina and push down, stretching the dough into an even and round flat shape. Once you’re satisfied, place your pizza base onto a pizza baking tray of 10-12 inches.
2. Take your tomato sauce and spread it over the dough. Add your eggplant chunks on top.
3. Place your pizza in the oven between 8-12 minutes at 428°F, or until the crust is golden.
4. Remove your pizza from the oven and sprinkle with toasted pine nuts. Drizzle the pesto you made earlier over evenly. If you want you can lightly brush your crust with olive oil too.

If you feel confident making this pizza, you could also try a tasty wild garlic pizza. Now, you have two tasty vegan pizza recipes at your fingertips!

7. Vegan Banana Ice-Cream

Yield: 2 servings

Ingredients:

• 4 ripe bananas peeled

Instructions: 

1. Take your bananas and slice them into smaller pieces. Place them in a freezer-proof container and leave in the freezer overnight until they are frozen.
2. Place your frozen banana pieces into a food processor and pulse so they break down into smaller pieces.
3. Blend until smooth and creamy, stopping every so often to scrape down the excess banana from the sides of the food processor.
4. Either eat immediately or place back in freezer using a freezer-proof container for one hour until it has solidified.

8. Quinoa Falafel Burger

Yield: 6 burgers

 Ingredients:

• 120g white quinoa
• 240ml vegetable stock
• 200g drained canned chickpeas
• 1 tsp cumin powder
• 1 tsp coriander powder
• A pinch of chili powder (2 for more spice)
• 2 cloves of peeled
• 250g of peeled and rough chopped red onion
• 1 lemon (zest and Juice)
• Bunch of Coriander (including stalks)

• 200g Vegan yoghurt
• ½ tsp black pepper corns
• ½ tsp coriander seeds
• 300ml cider vinegar
• 50g caster sugar
• 3 red onion
• 6 Vegan Burger buns
• 50g harissa paste
• 1 Bunch watercress
• 2 sliced plum tomatoes
• ½ lime (juice only)

Instructions:

Tip: Make your patties 24 hours in advance.

Patties:

1. Using a dry saucepan, toast the quinoa until it turns lightly golden. Add the vegetable stock and bring to a boil, cooking until the water is evaporated.
2. Remove from heat and cover. Let it steam for five minutes.
3. Spread the quinoa out on a tray and place in the oven for around 10 minutes at 212°F to dry it out a little. However, it could tell less or more time, so make sure you keep an eye on your quinoa.
4. Add the dry quinoa and the rest of the vegan burger ingredients into a food processor and blend until the mixture comes together with a little texture. You don’t want it to be smooth.
5. Shape the mixture in a ball and cover with cling film. Leave to chill overnight in the fridge.
6. Take the ball and divide it into six equal parts. Shape each part into burger patties and place them onto a lined oven tray.
7. Cook the patties for 10 minutes at 356°F in the oven on each side until they are a golden brown color. Keep turning on both sides until you are happy with the color.
8. Remove and let the patties cool. They will be reheated later when you decide to make your burgers.

Other:

1. Prepare your yogurt by adding all the ingredients in a bowl and whisking them together. Store in the fridge for when you want to construct your burger.
2. Take a dry pan and gently toast the coriander seeds and black pepper corns for a few minutes. Add sugar and vinegar and bring to a boil. Remove from the heat as soon as it starts to boil.
3. Allow the mixture to cool naturally and pass through a sieve to remove the spices.
4. Thinly slice your red onion and place in the liquid. For best results, leave overnight to infuse the flavors.
5. When you’re ready to serve your burgers, start by slicing your burger buns in half and toasting them until lightly golden.
6. Spread a little harissa yogurt on the base of the bun.
7. Add your watercress, slices of plum and tomato.
8. Reheat the patties you pre-made earlier at 356°F for a few minutes. They should be crisp and warmed all the way through.
9. Add your vegan burger into the bun and add some more red onion and harissa yogurt. Finally, you can add the top layer of your bun.

If you fancy testing your culinary skills, you could also try making a homemade vegan black bean burger. They are surprisingly easy to make and are much tastier than buying store-bought.

9. Vegan Sticky Toffee Pudding

Yield: 6

Ingredients: 

• 200g roughly chopped stoned dates
• 100ml water
• 250ml soya plant-based alternative to milk
• 1 tsp bicarbonate of soda
• 115g dairy-free spread or vegan margarine
• 115g soft brown sugar
• 1 tsp vanilla extract
• 200g self-raising flour
• ½ tsp ground ginger
• ½ tsp ground cinnamon
• A pinch of ground nutmeg
• 250g toasted pecans
• 75g dairy-free spread or vegan margarine (for sauce)
• 3 peeled, cored and roughly chopped conference pears
• 110g light muscovado sugar (for sauce)
• 75g caster sugar (for sauce)
• 225ml soya plant-based alternative to cream
• 1½ tsp vanilla extract
• Soya plant-based alternative to cream (to serve)

Instructions:

Sponge

1. Line a baking dish or cake tin with baking paper.
2. In a saucepan, add your soya drink, chopped dates and water and bring to a boil over a high heat.
3. Lower the heat and simmer for two minutes.
4. Stir in the bicarbonate of soda and remove the saucepan from the heat. This should trigger the mixture to foam and turn slightly green before turning to a darker color.
5. Add your date mixture to a blender and blend until you have a paste-like consistency. Leave to cool slightly.
6. In a bowl beat together the sugar, vanilla and dairy-free spread until the mixture becomes light and fluffy. Add the cooled date mixture and beat in.
7. Add the flour and spices through a sieve and fold together until smooth and fluffy.
8. Chop 100g of toasted pecans.
9. Stir the toasted pecans through the pudding batter.
10. Transfer your mixture into the pre-prepped tin and smooth over the top.
11. Put your mixture in the oven and bake for 20-30 minutes at 374°F or fan 338°F until it is firm to the touch. To check your sponge is cooked, insert a skewer into the center. If cooked, it should come out clean with no batter. If not, you can cook for another five minutes and check again.

The Pear Toffee Sauce

1. Melt the dairy-free spread in a heavy-based saucepan on medium-high heat.
2. Add your chopped pears and cook between two and three minutes. The pears should just be starting to soften.
3. Next, add caster sugar and light muscovado sugar and bring to a boil. Once boiling, bring to a simmer between four and five minutes until you can see a rich golden color.
4. Remove saucepan from the heat and stir in the vanilla extract and soya plant-based alternative to cream until your mixture is smooth. Keep warm.
5. When ready to serve, add a pinch of salt and remaining toasted pecans to your sauce.
6. Remove your sponge from the oven once it has finished baking and poke small holes all over the sponge with a skewer.
7. Pour half of your sauce all over the top of the hot pudding. Let it soak into the holes and set aside for a few minutes.

Tip: You can also make your sauce ahead of time and set it aside until just before the pudding comes out of the oven.

10. Vegan Buffalo Cauliflower With Avocado Ranch Dressing

Yield: 2

Ingredients:

• 1 cauliflower cut into large florets
• 50ml olive oil
• 100g cornflakes
• 90g cornflour
• 1 tsp onion powder
• 1 tsp sweet paprika
• ½ tsp garlic powder
• 1 tsp salt
• Sea salt and freshly ground black pepper
• 150g plain plant-based yogurt alternative
• Oil for deep frying
• Coriander cress to garnish (optional)
• ½ finely sliced red chilli

For the dressing and buffalo sauce:

• 110g Frank’s Hot Sauce
• 50g dairy-free spread or vegan margarine
• ½ avocado
• 10g fresh coriander
• 1 lime zest and juice
• 125ml soya plant-based alternative to cream
• Sea salt and freshly ground black pepper

Instructions:  

Preparation

1. Season the cauliflower florets and add the oil. Toss them well to coat and spread them out on a roasting tray.
2. Cook for between 15-20 minutes at 392°F or Fan 356°F, tossing regularly until the florets are just starting to soften and are a light golden brown all over. Set them aside and let them cool.
3. Add cornflakes into a small processor or crush them by hand to fine crumbs and add to a bowl with the cornflour, salt and spices. Mix well and set aside.
4. Once cooled, toss the florets in the plant-based yogurt alternative. Make sure they are fully coated.
5. Press the spice mix over each floret to create a thick and even crust. Leave in the fridge to chill until they are ready to cook.

Sauce & Dressing

1. Add the Frank’s Hot Sauce into a pan over medium heat. Whisk in the dairy-free spread until it is completely melted and smooth.
2. Remove the pan from the heat. Keep warm until you are ready to serve.
3. To make the avocado dressing, scoop the avocado flesh, remaining dressing ingredients and seasoning into a food processor and blend until completely smooth. Adjust the seasoning to your desired taste.
4. Chill until ready to serve.

Cooking

1. Heat oil in either a deep-fryer or a deep saucepan. For the deep-saucepan, heat a few centimeters of oil and test by heating a cube of bread. It should turn golden brown around the 30 second mark. Now you’re good to go.
2. Add the cauliflower florets in batches and fry for two minutes or until golden brown and crisp. Use a slotted spoon to remove the florets and place them on a plate lined with kitchen paper to drain.
3. Add the crispy cauliflower florets into a bowl and season. Add a few spoonfuls of the Buffalo sauce and toss well.
4. Garnish with some Buffalo sauce, sliced chilli and coriander cress. Use the remaining sauce as dipping sauce and serve the avocado ranch dressing on the side.

Tip: Any leftover dressing can be stored in the fridge for up to one or two days. This will help to reduce the amount of waste you produce.  

Read more: 

• Vegan Pizzoccheri: An Italian Buckwheat Pasta Recipe
• Creamy & Delicious Vegan Cassava Cake Recipe
• Vegan Mushroom Risotto Recipe: Easy & Creamy Recipe

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Tags: Food Guide Recipes Vegan Vegetables

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