Menu
Your Cart

Plant-Based Dishes

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.

15 May Vegan Sushi with Beetroot and Horseradish Caviar Pearls
MSK 0 6653
Rupert's made these fabulous little vegan sushi rolls, wrapped in our popular vegetable sheets and topped with some intensely-flavoured caviar pearls. The caviar pearls are very simple to make if you ..
17 Apr Vegan Wild Garlic Butter using Silk Gel
MSK 0 4137
It's wild garlic season so why not pop down to the local woods for a bit of foraging? Rupert's been doing just that and he's used some to make this lovely wild garlic butter. It's fully vegan and plan..
19 Jan Plant-Based Sticky Toffee Pudding
MSK 0 9307
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..
06 Jan Vegetable Lasagne using Vegetable Sheets and MSK Strukture
MSK 0 6132
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..
03 Jan Maple-Glazed Celeriac and Chestnut Slices with Celeriac Tagliatelle
MSK 0 4368
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..
01 Aug Courgette, Fennel and Tomato Plant-Based Veggie Balls
MSK 0 2264
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..
18 Jul Tomato and Vinegar Fluid Gel using MSK UltraTex
MSK 0 9055
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..
13 Dec Winter Vegetable Pie
MSK 0 1681
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,..
06 Dec Cherry and Oat Chocolate Ganache
MSK 0 3759
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..
05 Dec Casa Luker Oat-Milk Vegan Chocolate Couverture
MSK 0 3678
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..
29 Nov Ginger and Chocolate Tart with Vegan Pistachio Ice Cream
MSK 0 3578
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..
22 Nov Vegan and Gluten-Free Chocolate Tart
MSK 0 3400
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..
14 Nov Orange and Chocolate Tart with Orange Ice Cream
MSK 0 3478
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..
07 Nov Winter Tartlet - Pumpkin and Truffle Puree, Glazed in a Carrot Jelly
MSK 0 3102
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 ..
27 Oct Plant-based Canapes using MSK Strukture
MSK 0 2228
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..
Showing 1 to 15 of 29 (2 Pages)