Making Gordon Ramsay’s Mille-Feuille Vegan for Valentines Day | The Edgy Veg

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Today I try to make Gordon Ramsay’s famous Mille-Feuille vegan just in time for Valentines day! Whether you’re making it for someone else or you’re eating the whole thing yourself this Valentines day, it’s the perfect treat. I made sure to buy a puff pastry that was vegan and uses oil instead of butter and switched out a couple more ingredients in the cream to make this fan favourite completely vegan!




Gordon Ramsay, universally known as the chef that yells at people on TV, is one of the top chefs in the world and not just because everyones afraid to tell him he’s not. His recipes have changed the game and his restaurants are smashing successes. Although his management style is questionable, you cannot question his culinary skills! I’m just glad I didn’t have him in the kitchen with me screaming “if you can’t handle the heat, get out of the kitchen!”, because mistakes were made.

Switching the double cream for coconut cream to make the recipe vegan had some unanticipated setbacks. It took a little longer than normal for the coconut cream to set so I had to make a new puff pastry the next day and restart the recipe with a fully set cream.

1 sheet ready-rolled vegan-friendly puff pastry
3 tbsp icing sugar, plus extra to taste & dust
1 tbsp tapioca starch
1 tsp vanilla extract
2 cans coconut milk, with fat separated from the water
Zest of 1 orange
½ tbsp orange-flavoured liqueur, e.g. Grand Marnier or Triple Sec
1 pint fresh raspberries

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Produced & Directed by Anthony Deluca
Shot & edited by Eric Tam
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9 thoughts on “Making Gordon Ramsay’s Mille-Feuille Vegan for Valentines Day | The Edgy Veg

  1. Not really veganizing it when like 95% of the ingredients were okay to begin with. The Crissy tegan one was more impressive IMHO

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