Soupe VGE
A vegan homage to Bocuse's Soupe VGE — roasted concentrated broth, glazed vegetables with morels, faux gras and truffle under a puff-pastry seal.
frenchsoup
⚠ Contains allergens
glutensoynuts
Ingredients
Roasted Concentrated Vegetable Broth
- 300 g onion
- 250 g carrot
- 250 g celeriac
- 150 g beetroot
- 2500 g water
Garnish Base
- 120 g carrot— small dice
- 400 g celeriac— small dice
- 80 g morels— fresh or rehydrated
- 30 g olive oil
- 200 g concentrated broth
- 5 g salt
Assembly (Per Bowl)
- 120 g cooked garnish— approx
- 180 g concentrated broth— 180–200 g, hot
- 15 g vegan vermouth— 15–20 g
- — 60–70 g
▸60 g Faux-Gras en Terrine (12 servings)
Ingredients
Terrine Base
- 900 g cashew nuts— soaked beforehand
- 180 g cacao butter
- 180 g neutral coconut oil
- 80 g miso
- 2 tbsp soy sauce
- 50 g nutritional yeast
- 2 tbsp tahini
- 20 g caster sugar
- beetroot powder— or 2 tbsp very dry beetroot purée, or 3 drops natural red food colouring
- salt
- pepper
Seasoning for the "lobes"
- cognac
- port
- beetroot powder— or purée, or 3 drops natural colouring
- 20 g caster sugar
- 10 g salt
- freshly ground pepper— generously
- 3 g black truffle— 3–5 g
Puff Pastry Seal with Umami Glaze
- 75 g vegan puff pastry— approx
- 10 g white miso
- 10 g soy sauce
- 15 g olive oil
To see full recipe:
View the original recipe by Alexis Gauthier ↗