Vegan cooking is a breeze

A week without meat? For vegan chef Gabriele Bonomi, that is a piece of cake. He enjoys experimenting with food to create vegan alternatives for the most delicious dishes. In his book ‘It's my kind of vegan story,’ he talks about his experiences, his creations, and shares mouthwatering recipes.

“As a child, I lived in a small village in Italy and took care of the plants, animals, and vegetables on my grandmother’s farm,” Gabriele opens his book. His personal story is part of the book. In an interview, he continues: “I never thought as a child that I would become a vegan. But certainly, half of what I ate at home was already entirely plant based.”

Recreating as best as possible

“Actually, I'm a lousy vegan,” he jokes. “I want to know how everything tastes and how I can best replace meat, fish, and dairy in order to recreate a dish as closely as possible. This is not necessary with all dishes, though: Italian cuisine, for example, is so diverse that it is not necessary to use meat substitutes. But for some dishes, it is necessary, and in that case, I must taste the original dish. At home, I do cook vegan as much as possible.”

Super healthy alternatives

Gabriele now works as a chef for several of Vermaat’s corporate hospitality locations. He cooks for Booking, Uber, and Oracle. In his book, he vividly explains the differences in meat substitutes. For example, jackfruit has a more meat-like texture, making it a great replacement for pulled pork. Additionally, it is packed with minerals and vitamins, making it super healthy. Or, as Gabriele puts it: “Jackfruit is the vegan's best friend.”

Unicorn spread

He explains how to make vegan mayonnaise, serves a vegan English-style breakfast, and introduces the mysterious unicorn spread. Most of the book consists of recipes: from sauces and soups to main courses and desserts. Whether you are a vegan or not, as a foodie, these recipes will make your mouth water when you see them.

Vegan spaghetti alla carbonara

“As a true Italian, I absolutely love pasta and pizza,” Gabriele concludes. “Creating a vegan spaghetti alla carbonara was a challenge, but I enjoyed experimenting with it. After several attempts, I have now found the perfect recipe.”

Preparation

Mix the silken tofu well with the spices, pepper, and salt. It should become a batter. If it is too thick, add a little soy milk or water.

Mash the firm tofu with a fork until smooth.

Heat 1 tablespoon of oil in a pan and add the yellow mixture. Stir through the mixture with a spatula, just like you would with an egg.

After a few minutes, add the mashed firm tofu and cook for 5 minutes.

Drizzle with olive oil and serve with chives or parsley.

Ingredients

• 100 grams of silken tofu
• 100 grams of firm tofu
• 2 tbsp of nutritional yeast
• 1/2 tsp of turmeric
• 1/2 tsp of paprika powder
• 1 tbsp of Dijon mustard
• 1/2 tsp of garlic powder
• pepper and salt
• chives or parsley for decoration