A report by supermarket Sainsburys predicted that by 2025, vegans and vegetarians would make up a quarter of the British population, whilst flexitarians would make up just under half.
With this rising demand we are getting more and more enquiries from chefs asking for our expertise and ideas on making dishes plant-based or vegan.
We've brought together a number of our recent plant-based recipes here to help you with your fine-dining dishes. For specific recipes, please have a look in our current catalogue or give us a ring for advice.
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We all love a sticky toffee pudding - especially at this time of the year, and especially when it's swimming in toffee caramel sauce! Here's an egg-free recipe for sticky toffee pudding which uses our..
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This dish is based around layering different textures of vegetables between crispy fried vegetable sheets. We've used MSK Strukture with an aubergine puree to add strength to the bottom layers of the..
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This completely plant based dish is really easy to make, full of flavour and great texture, and as a bonus it's fine to freeze. It uses our vegetable binding agent, MSK Strukture, to make sausage sli..
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Here's a little recipe for making a delicious vegan, plant-based mix which can be shaped into balls, burgers or sausages for an ideal meat alternative.It uses our product MSK Strukture as a binding ag..
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We love a time-saver at MSK and this technique is a cracker. It uses our Spray Dried Tomato Powder with a bit of vinegar and MSK UltraTex to make a smooth, glossy fluid gel in no time at all. What's..
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Whilst the focus is currently on the countdown to Christmas, chefs may also be looking to add some new nutritious and comforting dishes to their January menus. Our development chefs, Vicky and Rupert,..
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Rupert and Vicky have created this stunning cherry and oat chocolate ganache which has been made with our Pectin NH and gluten-free oat milk chocolate.By using this method you will get a unique textur..
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Over the last few weeks we’ve been testing new recipes which use the Casa Luker Choco Oat White Chocolate 36.5% and Oat Milk Chocolate 43%. The Luker oat milk chocolate couvertures are made from a ble..
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A report by supermarket Sainsburys predicted that by 2025, vegans and vegetarians would make up a quarter of the British population, whilst flexitarians would make up just under half. With this rising..
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Time for some Monday inspiration! Our chefs created this plant-based & gluten-free chocolate tart made with Oat Milk Chocolate (MSK-8138). The filling couldn’t be easier to make, just blend 800g plant..
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Today’s dish is an orange and chocolate tart with orange ice cream. All of this dish is plant-based and gluten-free.The tart is made using our new Luker Oat Milk Chocolate and the ice cream is made us..
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Tonight’s dish is our winter vegetable tartlet. It has a pumpkin and truffle puree, glazed in a carrot jelly set with UltraGel 2.By freezing the puree in a half sphere and dipping in the carrot jelly ..
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These fantastic little canapes are completely plant-based whilst being packed full of flavour. They have a great texture as they were made using MSK Strukture which allows you to be very creative in y..
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Vicky made this stunning vegan-friendly Sour Cherry and Chocolate Mousse using a range of MSK products.It was dipped in UltraGel 2 Jelly (MSK-2492) and made in the Cherry Pavoflex mould (MSK-8080). We..
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Little 'Pie Tee' snack cups like these are so popular right now, but they're generally made using a standard batter with eggs. Our version uses MSK Eggless for a plant-based alternative.50g Amaranth ..