We team up with Vegan Chef Day to provide exclusive video recipes for a festive vegan starter, main and dessert
'Tis the season to start cooking classy, hence why The Vegan Society and Chef Day decided to get together to present a three part video series featuring a luxurious three course meal that anyone can follow. Vegan Chef Day has worked as a Head Chef in Asia, Africa and across Europe. Now working as a personal chef, she also takes creative vegan cooking to new audiences to share the benefits of plant-based diets and home-cooked meals. She exclusively created the three recipes for us, which include a squash, beetroot, cranberry and walnut salad, mushroom and aubergine balls with sprouts and celeriac as well as orange fig panna cotta with a cinnamon crunch.
Our thanks go to Vegan Chef Day, who was a delight to film with. We are also very grateful to our Vegan Trademark holders Vegusto who lent us the use of their beautiful set, and kept us well stocked up on snacks throughout the day!
You can view the video series in full below, where you'll also find links to the recipes so you can follow them at any time.
Starter: Squash and beetroot with cranberry and walnut on a herby watercress salad
Download the PDF of the starter recipe sheet here, or find it in our recipe section.
Main: Mushroom and aubergine balls with epic sprouts and celeriac smashed with rosemary
Download the PDF recipe sheet of the main here or find it in our recipe section.
Dessert: Orange fig panna cotta with cinnamon tuile
Download the PDF recipe sheet of the dessert here or find it in our recipe section.
