5 vegan restaurant dishes that you can cook at home

You’ve tucked into them at local restaurants (or if you haven’t, you really should – you know, for research), now have a go at making these ace dishes at home.

1. Baked and burnt celeriac with grilled kale, from The Glassboat

Ben Faker is the head chef at Glassboat. He has lived and cooked abroad for much of his life; in fact, it was during his 12 years in Sydney that he developed his globally influenced seasonal and ingredient-led cooking style, of which this kale dish is a result.


2. Fat sister pumpkin curry, from The Coconut Tree

Praveen, more commonly known among the Coconut Tree family as Big Chef, is the man behind most of the restaurant’s favourite dishes. He like to pair this pumpkin number with rotti. If you’re making it at home, it’s great with rice or flatbread.


3. Chilli sin carne, from Suncraft

The winter chills have us hankering for chilli – namely, this all-out version by Dan Chappell. Dan joined Suncraft last May and has fully submerged himself in the plant-based, gluten-free cooking that the Gloucester Road spot is known for.


4. Beetroot, blackberry and hazelnut, from Root

This is one of Root’s most popular dishes, and it champions a local, accessible ingredient that can easily be sourced locally and stored for many months of the year. It also encourages a trip to your nearest bramble hedge for a spot of foraging!


5. Violetta potato croquettes, from Flow

Jen Williams from Flow in Bristol has created probably the most colourful croquettes you’re ever going to get your chops around.