During the ongoing humanitarian crises worldwide, José Andrés has been actively involved in providing food to countless individuals through his World Central Kitchen.
The renowned chef has also expressed his views on how the food system contributes to the climate emergency. In 2018, Andrés emphasized the necessity for diverse solutions, such as the Impossible Burger, to address the challenge of feeding a growing global population. He highlighted his fondness for vegetables during an interview at SXSW, stating, “If we’re going to be feeding nine billion individuals, we need to embrace various approaches.” Andrés further elaborated on the elegance of vegetables compared to meat, questioning the continued reliance on meat consumption.
In 2021, Andrés assumed a position on the Board of Directors at Good Meat, a company that achieved a groundbreaking milestone by introducing cultured meat—such as chicken produced from cells without mass bird slaughter—in the United States. This innovative approach offers significant benefits, including a substantial reduction in resource utilization and greenhouse gas emissions.
Furthermore, Andrés made culinary history by becoming one of the few chefs globally to serve cultivated chicken at his Peruvian fusion restaurant, China Chilango, in Washington, DC.
José Andrés’ Top Plant-Based Recipes
While Andrés incorporates animal products in his culinary creations, his vegetable-centric philosophy permeates many of his projects and recipes. Here are some of his most beloved recipes that are either vegan or easily adaptable to exclude animal-derived ingredients:
- Tomato Watermelon Skewers: These refreshing vegan watermelon skewers, perfect for warmer days, combine tomatoes and watermelon with sherry vinegar, Spanish olive oil, lemon juice, and herbs, reminiscent of Spanish gazpacho.
- Cold Tomato and Bread Salad: Featuring ripe tomatoes, this revitalizing salad focuses on quality ingredients like crusty bread, bell peppers, scallions, olives, sherry vinegar, and pimento—a tribute to Spanish culinary traditions.
- Tichi’s Garbanzo Stew: Ideal for chilly evenings, this chickpea stew incorporates Spanish saffron, smoked paprika, cumin, and spinach, with a tip from Andrés to enhance flavor by soaking chickpeas with bicarbonate soda. Best enjoyed with crusty bread and vegan butter.
- Beefsteak’s Marinated Beet Salad: Inspired by Andrés’s Beefsteak restaurant, this salad showcases marinated beets in apple cider vinegar, salt, sugar, peppercorns, and thyme, reflecting the restaurant’s focus on plant-based cuisine.
- Potato Chip Omelette: A vegan twist on the classic Tortilla Española, this recipe uses plant-based alternatives for eggs, complemented by Jose Andrés’s Potato Chips for added crunch.
- Tortilla con Pisto: A vegan-friendly Spanish dish featuring pisto—a vegetable stew with tomatoes, zucchini, peppers, and onions—served over an egg tortilla, easily veganized using Just Egg.
- Scallops With Roasted Catalan Sauce: Highlighting a flavorful Catalan sauce made with bell peppers, tomatoes, garlic, Chile peppers, almonds, and olive oil, this recipe offers a versatile topping for various dishes, including grilled tofu or mushroom-based alternatives.