Gourmet Restaurants Embrace Plant-Based Foods With Special World Vegan Month Menus
November is World Vegan Month, and people all over the world are going vegan to celebrate. Two high-end restaurants, London’s Gauthier Soho and Edinburgh’s Bread Street Brasserie, are also getting in on the action!
Recognising the growing demand for plant-based meals as well as the ethical imperative to eat responsibly, both have created stunning vegan menus which will be available throughout the month.
If you find yourself in the vicinity of either of these establishments during November, we highly recommend that you call in for a truly gourmet plant-based experience.
Located in the heart of London, Gauthier Soho is run by Michelin-starred chef Alexis Gauthier. He has created a six-course vegan tasting menu, featuring dishes such as heirloom rainbow carrots with chard tortellini, lemon and thyme sorbet and saffron and quince caramel pops. Yum!
Booking is essential, and Gauthier Soho requests that you let it know 24 hours in advance that you would like the vegan tasting menu.
This gourmet restaurant in Edinburgh is already well known to ethical eaters, thanks to its monthly vegan evenings. Now, for World Vegan Month, it’s offering a full menu of beautiful vegetable-centred dishes all month. From sautéed wild mushrooms to cabbage parcels, the plates are elegant, comforting and, most importantly, delicious.
Bread Street Brasserie has even shared one of its exclusive recipes with us, so even if you can’t make it to Edinburgh, you can create one of its decadent desserts.
Bread Street Brasserie’s Vegan Pumpkin Pie
2 cups pitted dates
1/2 cup pine nuts
1/2 cup gluten-free oats
1/2 tsp mixed spices (cinnamon, nutmeg, cloves)
1 cup pumpkin purée
1/3 cup caster sugar
1–2 cups unsweetened soya milk
Seeds of two vanilla pods
3 Tbsp corn flour
• Blitz together the dates, pine nuts, oats and spices. Press firmly into a pie dish and chill.
• Gently heat the pumpkin purée, sugar, soya milk, vanilla and salt until thoroughly combined.
• Remove from the heat, then whisk in the corn flour until smooth.
• Return to the heat, continuing to whisk until almost coming to the boil.
• Allow to cool for at least 30 minutes.
• Pour the pumpkin mix over the base and chill for at least 2 hours.
• Slice and serve with soya cream or vegan custard. Garnish with pumpkin seeds.
Makes 4 to 6 servings
Treat yourself to a special night out and celebrate World Vegan Month by visiting one of these wonderful restaurants.
For more tips on where to find delicious, healthy cruelty-food food in November, sign the World Vegan Month pledge.Take the Vegan Pledge