11 Madison Park Vegan Recipes You’ll Love to Try

If you’re a fan of both fine dining and plant-based cuisine, you’ve probably heard the buzz around Eleven Madison Park’s transition to a completely vegan menu. This iconic New York City restaurant is known for its creative, beautifully plated dishes that tantalize the senses.

But what if you could bring some of that Michelin-starred magic into your own kitchen? In this blog post, I’m sharing 11 Madison Park-inspired vegan recipes you can make at home, each one thoughtfully crafted to echo the restaurant’s refined approach—without requiring a reservation or a tuxedo.

Whether you’re hosting a special dinner, looking to impress guests, or treating yourself to an unforgettable meal, these recipes will elevate your plant-based cooking to new heights. Let’s dive into the flavors, techniques, and artistry that make Eleven Madison Park’s vegan creations truly special!

Why You’ll Love This Recipe

• Restaurant-quality at home: These recipes are inspired by Eleven Madison Park and designed to give you a taste of world-class cuisine without leaving your kitchen.
• 100% plant-based: No animal products—just creative, satisfying, and healthy vegan ingredients.
• Unique flavors: Each dish highlights seasonal produce, bold textures, and inventive techniques.
• Impressive presentation: Plating suggestions and finishing touches help you recreate that Michelin-star ambiance.
• Customizable: Easy swaps and variations ensure you can adapt the recipes to your tastes and pantry.

Ingredients

Below is a master ingredient list for the 11 Madison Park vegan recipes featured in this post. Quantities and specifics for each dish are detailed in the individual instructions.

Equipment

• Chef’s knife and paring knife
• Cutting board
• Blender or food processor
• Large sauté pan
• Roasting pan
• Baking sheet
• Fine mesh strainer
• Mandoline (optional, for thin slicing)
• Medium and large mixing bowls
• Whisk
• Plating tweezers (optional, for garnishing)

Instructions

Here are 11 vegan recipes inspired by the artistry of Eleven Madison Park. Each features a short description, ingredient highlights, and step-by-step instructions.

Marinated Heirloom Carrots with Cashew Cream & Herb Oil

1. Prep the carrots: Peel and slice 4-5 heirloom carrots lengthwise. Toss with 2 tbsp olive oil, salt, and pepper. Roast at 400°F for 20 minutes until just tender.
2. Make cashew cream: Blend 1 cup soaked cashews with 1/2 cup water, 1 tbsp lemon juice, and a pinch of salt until smooth.
3. Herb oil: Blend 1/2 cup olive oil with a handful each of parsley and chives. Strain for a vibrant green oil.
4. To serve: Swipe cashew cream on the plate, arrange roasted carrots, and drizzle with herb oil. Garnish with microgreens and edible flowers.

Smoked Beet Tartare

1. Roast the beets: Wrap 2 large beets in foil and roast at 400°F for 45 minutes. Cool, then peel and dice finely.
2. Flavor: Toss diced beets with 2 tsp smoked paprika, 1 tbsp balsamic vinegar, 1 tbsp olive oil, and salt to taste.
3. Plate: Mold into a round shape using a ring mold. Top with minced chives, a dollop of vegan yogurt, and a sprinkle of sumac.

Celery Root “Risotto”

1. Prep celery root: Peel and dice 1 large celery root into small rice-sized pieces.
2. Sauté: In a pan, heat 2 tbsp vegan butter. Add celery root and cook for 5 minutes.
3. Add liquid: Gradually add 1 cup vegetable broth, stirring frequently, until the celery root is tender and creamy (about 10 minutes).
4. Finish: Stir in 2 tbsp chopped tarragon and 1 tbsp lemon juice. Adjust salt and pepper. Serve warm.

Spring Pea Velouté

1. Sauté: In a pot, heat 1 tbsp olive oil. Add 2 cups fresh peas and 1 sliced leek; cook for 3 minutes.
2. Simmer: Add 2 cups vegetable broth and simmer for 5 minutes.
3. Blend: Puree mixture until silky smooth. Strain for extra finesse.
4. Serve: Ladle into bowls and garnish with microgreens and a swirl of coconut milk.

Asparagus with Lemon-Mustard Emulsion

1. Blanch asparagus: Trim and blanch 1 bunch of asparagus in salted boiling water for 2 minutes. Shock in ice water.
2. Emulsion: Whisk together 2 tbsp olive oil, 1 tbsp lemon juice, 1 tsp whole grain mustard, and a pinch of salt.
3. Serve: Arrange asparagus on a plate, drizzle emulsion, and top with chopped dill and lemon zest.

Wild Mushroom Confit

1. Prep mushrooms: Clean and slice 2 cups wild mushrooms (shiitake, oyster, maitake).
2. Confit: Place mushrooms in a baking dish with 1/2 cup olive oil, 4 smashed garlic cloves, and 2 sprigs thyme. Roast at 275°F for 40 minutes.
3. Finish: Drain mushrooms and toss with sea salt. Serve as a topping for toast or alongside risotto.

Potato Pavé with Black Garlic Purée

1. Slice potatoes: Use a mandoline to thinly slice 4 Yukon gold potatoes.
2. Layer: In a loaf pan, layer potatoes with a brushing of olive oil and a sprinkle of salt between each layer.
3. Bake: Cover tightly and bake at 350°F for 1 hour. Cool with a weight on top for compactness, then slice and crisp in a pan.
4. Black garlic purée: Blend 6 cloves black garlic with 2 tbsp olive oil and 2 tbsp water until smooth.
5. Serve: Spoon purée on the plate, top with a crispy slice of potato pavé, and finish with microgreens.

Quinoa & Chickpea Fritters with Sumac Yogurt

1. Mix: In a bowl, combine 1 cup cooked quinoa, 1 cup chickpeas (mashed), 1 tbsp flaxseed meal, 1/4 cup panko, 1 tsp cumin, and salt.
2. Form: Shape into small patties and chill for 20 minutes.
3. Cook: Pan-fry in olive oil until golden on both sides.
4. Sumac yogurt: Mix 1/2 cup vegan yogurt with 1 tsp sumac and a squeeze of lemon.
5. Serve: Arrange fritters on a platter with sumac yogurt for dipping.

Cauliflower Steak with Herb Gremolata

1. Slice cauliflower: Cut 2 thick “steaks” from the center of a large cauliflower. Season with salt and pepper.
2. Roast: Place on a baking sheet, drizzle with olive oil, and roast at 425°F for 25 minutes, flipping halfway.
3. Gremolata: Finely chop 1/4 cup parsley, 1 clove garlic, and the zest of 1 lemon. Mix with 2 tbsp olive oil.
4. Serve: Spoon gremolata over the roasted steaks and finish with pomegranate seeds if desired.

Apple & Fennel Salad with Maple Vinaigrette

1. Slice: Thinly slice 1 apple and 1 small fennel bulb. Toss with lemon juice to prevent browning.
2. Vinaigrette: Whisk 2 tbsp olive oil, 1 tbsp white wine vinegar, 1 tsp maple syrup, salt, and pepper.
3. Assemble: In a bowl, combine apple, fennel, and a handful of arugula. Toss with vinaigrette and sprinkle with toasted walnuts.

Kale & Potato Terrine with Vegan Hollandaise

1. Prepare vegetables: Blanch 2 cups kale leaves and thinly slice 2 Yukon gold potatoes (use a mandoline).
2. Layer: In a loaf pan, alternate kale and potatoes, seasoning each layer with salt, pepper, and a drizzle of olive oil.
3. Bake: Cover with foil and bake at 350°F for 1 hour. Press with a weight, chill, then slice.
4. Vegan hollandaise: Blend 1/2 cup soaked cashews, 1/2 cup water, 2 tbsp lemon juice, 1 tbsp nutritional yeast, 1 tsp turmeric, and salt until smooth.
5. Serve: Warm terrine slices gently and top with vegan hollandaise.

Tips & Variations

• Seasonal swaps: Try parsnips instead of carrots, or swap asparagus for broccolini depending on what’s fresh.
• Nut-free options: Substitute sunflower seeds for cashews in creams and sauces.
• Make-ahead: Many components (cashew cream, vinaigrettes, terrines) can be prepared a day in advance for easy assembly.
• Plating: For a true Eleven Madison Park feel, use plating tweezers to arrange microgreens and edible flowers with precision.
• For more vegan inspiration: Explore Lipton Vegetable Soup Mix Recipes for Easy Family Meals, Rutabaga Recipes Vegan: Tasty Plant-Based Meal Ideas, and Smoked Vegetarian Recipes for Flavorful Meatless Meals for additional plant-powered ideas.
• Flavor boosters: Don’t be afraid to finish dishes with a sprinkle of flaked sea salt, a drizzle of aged balsamic, or a microplane of citrus zest for restaurant-level depth.

“The difference between ordinary and extraordinary is that little ‘extra’—don’t skip the garnishes and finishing touches!”

Nutrition Facts

Nutrition will vary by recipe, but here’s an approximate average per serving for these Eleven Madison Park-inspired vegan dishes:

All recipes are cholesterol-free and provide a rich array of vitamins, minerals, and antioxidants from fresh vegetables and herbs.

Serving Suggestions

• Multi-course dinner: Select 3-4 recipes to create a memorable vegan tasting menu for a special occasion.
• Wine pairings: Serve with crisp white wines (such as Sauvignon Blanc) or a light, earthy Pinot Noir to complement the flavors.
• Plating: Use white plates, minimal garnishes, and height for a modern, elegant look. Add edible flowers for color.
• Side ideas: Pair with crusty sourdough bread, a simple green salad, or roasted seasonal vegetables for a more substantial meal.
• Dessert: Finish with a light vegan sorbet or fruit compote, or explore refined sweets like Vegan Easter Dessert Recipes Everyone Will Love.

Conclusion

Recreating the magic of Eleven Madison Park’s vegan menu at home is more accessible than you might think. With a little planning, a handful of high-quality ingredients, and some creative plating, you can treat yourself and your loved ones to a truly remarkable plant-based meal.

Each of these 11 recipes brings together seasonality, flavor, and elegance—the very traits that have made EMP a legend in the culinary world.

Whether it’s the vibrant marinated carrots, the savory mushroom confit, or the show-stopping cauliflower steak, you’ll find a dish for every palate and occasion. Don’t hesitate to experiment with your own variations, and remember: the joy is as much in the process as it is in the final plate.

Thank you for joining me on this culinary adventure—bon appétit!

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