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04:20

1. Introduction

Vegetables are key ingredients in the menus of the future. But how do you make them satisfying and appetizing? Chef Weij will show you an array of possibilities, from combining them with other ingredients like cheese to modern culinary techniques like fermentation.

And don't forget to experiment with different produce to inspire your customers with new flavours and recipes.

03:38

2. What is Umami

Discover the world of umami, a unique savoury flavour profile you can find in meat, stocks and cheese. Did you know vegetables can be umami too? Seaweed, sundried tomatoes and shiitake mushrooms are all examples of umami-rich ingredients that will take your future menus to the next level.

02:48

3. Cauliflower Steak

Get ready to see cauliflower like never before. In this video, Chef Weij will teach how to make a delicious and sustainable steak using cauliflower stems. With the help of some miso sauce, fish sauce and soy sauce you'll create an irresistible umami vegetable steak you won't be able to tell the difference.

03:20

4. Vegan Gravy

If you're wondering how to make vegan gravy, you're in the right place! Chef Weij will show you an innovative and sustainable recipe that uses vegetable waste and vegan butter to make a decadent vegan gravy. Use it to enrich and garnish your vegan and vegetarian dishes.

04:19

5. Barley Risotto

Barley is not only one of the Future 50 Foods, but also a great alternative to mainstream cereals. Learn a quick and easy way to make a barley risotto. With a rich flavorful profile, including umami and spicy notes, it will be a perfect vegetarian main for your menu.

06:16

6. Smoked Root Vegetable Tartare

What if we told you there's no meat involved in this tartare? Beetroot and celeriac are the stars of this recipe. In this video, you'll learn the innovative brining technique to give your vegetables a meat-like texture. Serve it as an appetizer or main in your sustainable menu.

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