“The MICHELIN Guide Seoul │ Busan 2025 One MICHELIN-Star Vegan Restaurant Chef Presents: 100% Plant-Based Cuisine for Everyday Life”
The Vegan Pantry is the first recipe book by Chef Sung Siwoo of LÉGUME, a vegan restaurant that offers an exceptional gastronomic experience using only natural plant-based ingredients. Drawing from his culinary philosophy, practical expertise, and reflections as a vegan cuisine chef, the author seamlessly integrates these elements into every recipe. This book presents a carefully curated selection of popular, familiar dishes that are accessible at home, even to non-professionals, and enjoyable for everyone—not just vegetarians. It features a diverse array of plant-based dishes, from basic recipes to their creative applications, including salads, soups, pastas, main dishes, and desserts. A vegetable stock that concentrates the natural essence of vegetables, a nutrient-rich, flavor-packed vegetable curry made from strained vegetable solids, and a fascinating main dish that incorporates the curry—ingredients once nearly discarded are now transformed into something substantial. As you follow each recipe step by step, the book will spark endless inspiration, guiding you to expand your own plant-based culinary world. And so, plant-based cuisine will no longer be just a diet for special occasions; it will become a part of the joy in your everyday life.
About Chef
Sung Siwoo
Executive chef of LÉGUME, a Michelin one-star, 100% plant-based restaurant in Seoul, dedicated to exploring creative plant-based cuisine and sustainable gastronomy.
[Contents]
PROLOGUE
BASIC RECIPES
1. Vegetable Stock
2. Vegetable Curry
3. Namul Pesto
4. Soy Milk Mayonnaise
5. Soy Milk Yogurt
6. Almond Ricotta Cheese
7. Green Herb Oil
8. Mushroom Duxelles
9. Dried Tomato & Olive Preserves
DISHES
1. Cucumber & Quinoa Salad
2. Almond Ricotta Cheese with Apple & Celery
3. Kiwi Salad with Dill Dressing
4. Onion & Burdock Root Soup
5. Tomato Soup
6. Red Potato & Rosemary Soup
7. Toasted Sourdough with Dried Tomato & Olive Preserves
8. Vegetable Curry with Lentils
9. Curry-Coated Roasted Cauliflower
10. Namul Pesto with Gluten-Free Pasta
11. Mushroom-Flavored Orecchiette
12. Tortellini Stuffed with Mushroom Duxelles & Vegetable Consommé
13. Herb-Infused Sunchoke with Soy Milk Mayonnaise
14. Mushroom Duxelles & Perilla Leaf Roll Cutlets
15. Maitake Mushroom Steak with Balsamic & Vegetable Reduction Sauce
16. Mini Paprika Stuffed with Vegetables & Mushrooms
DESSERTS
1. Roasted Banana with Soy Milk Yogurt
2. Chamomile-Infused Pear with Granola & Soy Milk Yogurt
3. Tomato Granita with Basil Oil
4. Vegetable Chips
● Paperback: 176 pages
● Language: English & Korean (Bilingual)
● Dimensions: 196*247 mm
● ISBN: 9791192855172
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