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Vegan Cuisine: fantastic recipes from master chef Jean-Christian Jury

Photos logoPhotos 15/11/2016

Vegan has emerged as a strong trend in the recent times with growing awareness of the health benefits of a diet without animal products and by-products. If you are looking at vegan recipes, here’s help at hand. “Vegan Cuisine” — authored by Jean-Christian Jury and Jörg Lehmann and published by teNeues — is a comprehensive collection of 800 recipes divided across 10 categories, featuring DIY recipes for beginners as well as challenging recipes for advanced cooks. We look at five recipes from the book collected and curated by master chef Jean-Christian Jury, who has been a very successful vegan chef for many years, most recently at the Mano Verde in Berlin, Germany.

© Joerg Lehmann/ Sweet Potato-Daikon Burger with Avocado Cream

Ingredients for the avocado cream

  • 2 avocados, peeled and pitted
  • Juice of 1 lemon
  • Smoked salt flakes
  • 1 tbsp wasabi paste
  • Salt and pepper

Ingredients for the burgers

  • 2 oz/60 g silken tofu
  • Generous 1/2 cup/70 g all-purpose flour
  • 3 sweet potatoes peeled and grated
  • Generous 3/4 cup/90 g grated daikon radish
  • 1 tsp salt
  • 3 tbsp grape seed oil
  • 4 vegan burger buns
  • black pepper
  • Lettuce leaves


For the avocado cream, place the avocados, lemon juice and smoked salt in a blender and mix it until smooth. Add the wasabi paste and blend for one more minute.
Season to taste with salt and pepper and refrigerate.

For the burgers, combine the tofu and flour in a small bowl to form a paste. Combine the sweet potatoes and daikon in a large bowl, then add the salt and the flour 
and tofu mixture and stir to combine. With wet hands, take one-fourth of the dough and roll it into a ball, then flatten it like a burger and set aside. Repeat with the
remaining dough.

Heat the grape seed oil in a large skillet over medium-high heat. Add the burgers to the pan, fry until the bottom side is golden brown, then flip. When both sides of the burgers are golden brown, set them on paper towels to absorb any excess oil. Toast the buns in the skillet over medium heat for 1-2 minutes. Spread some of the avocado cream on the bottom half of each bun, top with a burger, garnish with lettuce leaves, and put the upper half of the bun on top. Serve.

© Joerg Lehmann/ Deconstructed Sushi

Ingredients for the wasabi mayonnaise

  • 1 ripe avocado, peeled, pitted and diced
  • 1 tbsp wasabi paste
  • 3 tbsp vegan mayonnaise 
  • 1 tsp Dijon mustard extra-virgin olive oil
  • Salt and pepper

Ingredients for the sushi

  • 1 1/4 cups/250 g sushi rice, prepared according to the package instructions
  • 1 tbsp mirin 1 tbsp sushi vinegar
  • 1 tbsp yuzu juice or lime juice
  • 4 oz/120 g baby carrots, finely chopped in a food processor
  • 1/2 cucumber, peeled and diced 4 nori sheets, pulsed in a food processor
  • 1 tbsp black sesame seeds 4 oz/120 g baby green asparagus
  • 1 cup/40 g thinly sliced chives
  • 1 tsp sesame oil Salt Pickled pink ginger to garnish
  • 2 tsp tamari or soy sauce to garnish


For the wasabi mayonnaise, place one tablespoon of the diced avocado in a blender (reserve the remaining avocado for the sushi). Add the wasabi paste, vegan mayonnaise, and mustard and process to blend. With the blender running, slowly stream olive oil into the mixture until it has the consistency of mayonnaise. Season to taste with salt and pepper.

For the sushi, mix the cooked sushi rice with the mirin and sushi vinegar and season to taste with salt. Place a 4-inch / 10-cm metal ring on each of 4 plates and press 1 tablespoon rice evenly onto each plate inside the ring. Mix the remaining diced avocado with the yuzu juice, season with salt to taste, and divide equally among the rings, spreading in an even layer. Spread 1 tablespoon rice over the avocados and press down gently. Mix the baby carrots with 1 tablespoon wasabi mayonnaise and divide equally among the rings. Top each with 1 tablespoon rice and press gently. Mix the diced cucumber with 1 tablespoon wasabi mayonnaise and divide equally among the rings. Top each with 1 tablespoon rice and press gently.

© Joerg Lehmann/ Chocolate Mint Cake

Ingredients for the chocolate coating

  • 9 tbsp/ 120 g raw cocoa butter
  • 9 tbsp/ 120 g coconut oil
  • 1 1/4 cups/ 125 g cocoa powder
  • 1/2 tsp peppermint extract
  • 2-4 tbsp agave nectar or maple syrup

Ingredients for the mint filling

  • 1 3/4 cups/ 140 g dried shredded coconut
  • 9 tbsp/ 120 g coconut oil, melted
  • 2 tbsp agave nectar or maple syrup
  • 1 tsp peppermint extract


To make the chocolate coating, melt the cocoa butter and coconut oil in the bain-marie until the mixture thickens. Set aside and cover to keep warm.

To make the mint filling, combine the shredded coconut, coconut oil, agave nectar, and peppermint extract in a food processor. Pulse to combine thoroughly.

Line a square spring-form pan with half the chocolate coating. Spread it evenly with a spatula. Tip the mint filling into the pan and spread evenly. Top with the remaining chocolate coating, spread evenly, and set aside to cool for 20 minutes. Use a sharp knife to draw lines marking the portions you will cut later, then chill in the refrigerator for at least 4 hours. If desired, garnish with large flakes of roasted coconut. 

© Joerg Lehmann/ Sun-dried Tomato & Nut Cheese

  • 1 1/4 cups/175 g whole hazelnuts, soaked in water overnight
  • 2 1/2 cups/350g raw cashews soaked in water overnight
  • 3 oz/80 g sun-dried tomatoes, soaked in water overnight
  • Zest and juice of 1 lemon 1 cup/30 g fresh basil leaves
  • 1 tbsp rejuvelac
  • 1 tsp salt
  • 3/4 cup/ 180 ml apple cider vinegar


Drain the hazelnuts, cashews, and sun-dried tomatoes. Process all the ingredients except the vinegar in a food processor or high-speed blender until very smooth. Gradually and slowly add the vinegar and one cup/ 240 ml cold water while blending on high speed.

Line a colander with cheesecloth. Transfer the mixture to the colander and gather the side of the cheesecloth to form a pouch. Twist the top and close it with a rubber band, but do not squeeze. Suspend the cheesecloth above a container for 48 hours to drain.

After 48 hours, gently unwrap the cheese and place it in a sealable container in the refrigerator to age for one week. Serve with crackers, nuts and fruits.

© Joerg Lehmann/ Zucchini Carpaccio with Fresh Basil

  • 2 large zucchini, peeled and sliced carpaccio thin using a mandoline slicer
  • 4 oz/120 g basil leaves, washed and dried
  • Generous 1 cup/120 g vegan Parmesan cheese 
  • 6 tbsp/50 g toasted pine nuts
  • 2 tbsp olive oil
  • Juice of 1 lemon
  • Salt and pepper


Slice the zucchini very thinly using a mandoline (or carefully by hand). Arrange the slices in shallow dish. Distribute the basil leaves, vegan Parmesan, and pine nuts over the zucchini, season to taste with salt and pepper, and drizzle with the olive oil and lemon juice. Cover the dish with plastic wrap and refrigerate. Marinate for at least three hours before serving.

© Joerg Lehmann/

To learn more about Vegan Cuisine by Jean-Christian Jury & Joerg Lehmann, visit teNeues website.

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