Ben Rebuck

THE NEWS IS OUT… In case you missed my appearance on today’s @saturday.kitchen Celebration Kitchen Chanukkah special, the big announcement I’ve been teasing to end the year is… WE’RE OPENING A RESTAURANT! Yes, that’s right. Along with two amazing business partners, I’m so excited to finally share the news that Goldie’s Kitchen (@goldieskitchenldn) will be opening in 2025! Named after my beautiful daughter, there’s a lot of i’s to dot and t’s to cross before we can share more information about the restaurant, but like Goldie herself, some things are worth the wait! Just know that we’re building a truly special, inclusive dining experience in a venue where we’re going to host supper clubs with some of your favourite chefs, too. I know you’ll ask, so I’ll just say it now, no the restaurant isn’t going to be 100% vegan, but it will have an incredible plant-based menu curated by myself, with amazing options for everyone regardless of dietary preferences or restrictions, including celiacs, lactose intolerance etc. It’s all super exciting, and I can’t wait to share more with you all in the New Year! #london #restaurant #vegan

Ben doesn’t hold back @bensvegankitchen with his Best of #London #cityguide Ep.104

My first TV appearance! For those of you who missed it, hopefully the BBC don’t mind me sharing this so those who are abroad! I’m so honoured to be able to not only take my passion to television, but also be a representative for young Jews around the country and world. I’ll always speak up about who I am and the story of my people. Thank you @saturday.kitchen for having me Wish those of you fasting a meaningful fast, gmar hatima tova ✡️ #vegan #jewish #judaism #jew  #kosher #jewishlife  #jews  #hebrew #jewishfood #plantbased #veganuk #yomkippur

Welcome to TEN, TEN minutes, TEN ingredients or less and all under £10! This series is based off of what YOU guys wanted. When I asked you what series ideas you wanted to see, it was all the same responses. Quick, healthy, cheap and easy and this is just that. I know already people won’t believe that you can make amazing food in TEN minutes, but for this to work you have to have some leeway. Water will have to be boiled, somethings will have to be prepped like sauce measurements or veggies chopped etc, but I’ve tried and tested these recipes off camera and they’re 100% doable in TEN minutes. We’re not always promising the most healthy food in the world, we’re not guaranteeing life-changing food, but these are things that everyone can make quickly, cheaply and easily and you can’t ask for more. Let me know some of your favourite rapid recipes and I’ll make them for you. And a reminder, I’ll be dropping exclusive recipes on my Subscription page so make sure to hop on to there not to miss out. Excited to share with you all <3 #vegan #plantbased #veganfood #healthy

🍌 high protein banana bread 🍌 show yourself some love this valentines 💘 I mean who wouldn’t want to eat a delicious banana bread that’s high protein and pretty good for you too? I’m back on my posting now, so expect to see more stuff from me woo 2 ripe bananas (mashed) 120 ml unsweetened plant-based milk (like soy or almond) 60 ml maple syrup (or another liquid sweetener) 60 g almond butter or peanut butter (for protein and moisture) 1 teaspoon vanilla extract 190 g all-purpose flour 60 g vegan protein powder (i used salted caramel but use vanilla or unflavored) 1 teaspoon baking soda ½ teaspoon baking powder ½ teaspoon cinnamon (optional) ¼ teaspoon salt * Optional: 60 g nuts, seeds, or vegan chocolate chips (I went for walnuts and chocolate chips) Instructions: 1. Preheat oven: to 350°F (175°C). Grease a loaf pan or line it with parchment paper. 2. Mix wet ingredients: In a bowl, combine the mashed bananas, plant-based milk, maple syrup, almond butter, and vanilla extract until smooth. 3. Mix dry ingredients: In a separate bowl, whisk together flour, protein powder, baking soda, baking powder, cinnamon, and salt. 4. Combine: Gradually add the dry ingredients to the wet mixture. Stir until just combined. Fold in any optional add-ins. 5. Bake: Pour the batter into the prepared loaf pan. Bake for 35-45 minutes or until a toothpick inserted into the center comes out clean. 6. Cool: Let it cool for at least 15 minutes before slicing. #vegan #baking #plantbased #bananabread #protein

🇳🇱 Amsterdam 🌷 Famous for canals, bikes, flowers, Van Gogh, a few things I won’t mention but also bloody great food. Here’s how I spent a long weekend in the city late last year. I’d love to do more videos like these so let me know if you like it! Hotel: I stayed at @thehoxtonhotel in their Lloyd location which I really liked as it was a bit away from the centre and a bit quieter. Very nice hotel and good food too Food: Vegan pastries: @saintjean.nl or @margosamsterdam - both really great options and amazing to see such intricate vegan pastries but Margo’s just pipped it for me but 100% recommend both @eshpitabar - amazing food and incredible freshly made pita. Definitely worth a visit whilst in town @dehallen.amsterdam for @meneertemak and @dimsumthingamsterdam - Both have nice vegan options and you can’t beat a good food hall. De Hallen is worth a go especially if the weather is a bit naff @meatless_district - for me it had a lot of potential, I probably wasn’t hungry at all when I went which maybe let it down and I felt the flavours could’ve been better but nice to have the option! Places I didn’t get a chance to go to: @vegansushibar and @veganjunkfoodbar just missed out on a visit because I just couldn’t eat anymore! Finally big love to @dashie05 for putting up with my vegan antics and my constant stomach issues #vegan #travel #plantbased #amsterdam #holland #netherlands #vlog

🍫 Krembo 🍪 whether you know it as a Krembo, a tunnocks tea cake, Flødebolle or Schokokuss, a marshmallowy merengue atop a biscuit is a staple for many people, but in Israel, these are an institution that can’t be compared! Ingredients: For the base: * 1 cup all-purpose flour * 1/3 cup coconut oil or vegan butter * 1/4 cup sugar * 1 tsp vanilla extract * Pinch of salt * 120 ml aquafaba (liquid from one can of chickpeas) * 2 tsp agar agar powder (or 5 grams) * 120 ml water * 200 grams granulated sugar * 60 ml light corn syrup (or agave syrup) * 1 tsp vanilla extract (5 ml) * 1/4 tsp cream of tartar (or 1 tsp lemon juice) * Pinch of salt * 200g vegan dark chocolate * 2 tbsp coconut oil Instructions: Preheat your oven to 170°C (340°F). Mix the flour, sugar, salt, and coconut oil until crumbly. Add vanilla extract and knead into a smooth dough. Roll out the dough and cut into small round cookies Bake on a lined baking tray for 10–12 minutes, or until lightly golden. Cool completely In a saucepan, combine the agar agar and water. Bring to a boil over while stirring constantly until the agar is fully dissolved. In a separate saucepan, combine the sugar and syrup. Heat until the mixture reaches 115°C (soft ball stage) on a candy thermometer. While the syrup is heating, beat the aquafaba in a stand mixer on high speed. Add the cream of tartar and salt to help stabilise the aquafaba. Continue whipping until stiff peaks form (about 5-7 minutes). Once the sugar syrup and agar are ready, slowly pour both into the whipped aquafaba while continuing to mix on medium speed. Add the vanilla extract. Increase to high speed and whip until the mixture thickens and becomes glossy (5-8 minutes). Pipe the cream onto the cooled cookie bases in a tall mound. Place them in the freezer for 1 hour to set. Melt the dark chocolate with the coconut oil over a double boiler or in short bursts in the microwave. Take the frozen krembo out of the freezer. Carefully dip each one into the melted chocolate, ensuring the cream is fully covered. Let the chocolate set and enjoy #Krembo #vegan #biscuit #chocolate #marshmallow #קרמבו

Veganuary day 31 @benrebuck🥪 the ultimate vegan Reuben 🥪 Thank you all for the support for veganuary. We made it to the end and the last post is a repost because I’ve been busy working on other bits but this was my favourite recipe from last year which honestly blew my mind 🤯. I’ve made a few vegan Reuben’s on my page before but never with tofu before. This smoked tofu really was the real deal and you will go mad for this recipe if you try it. Trust me! 200g smoked tofu ½ cup beetroot juice 1 tablespoon soy sauce 1 tablespoon apple cider vinegar 1 teaspoon smoked paprika 1 teaspoon maple syrup (or other sweetener) ½ teaspoon garlic powder ½ teaspoon onion powder 1 tbsp vegan mayonnaise 1 tbsp tomato ketchup dash hot sauce dash vegan Worcestershire sauce 1 finely chopped shallot 2 cornichon or ½ dill pickle, finely chopped pinch paprika Sourdough or rye bread Vegan cheese Sauerkraut Slice the smoked tofu into thin, “meaty” strips. In a shallow dish, combine beetroot juice, soy sauce, apple cider vinegar, smoked paprika, maple syrup, garlic powder, and onion powder. Submerge the tofu strips in the marinade and let it sit for at least 30 minutes (or up to 2 hours for a deeper color and flavor). Air fry at 200c for about 10-12 mins flipping halfway Mix the Russian dressing ingredients- I like it chunky but feel free to adjust Spread the Russian dressing on buttered bread. Add a layer of sauerkraut, marinated tofu slices, and vegan cheese if using Butter the outsides of the sandwich and grill in a pan over medium heat for about 3-5 minutes on each side, until golden and crisp. I finished mine under the grill (broiler) to get it extra crisp #tofu #vegan #plantbased #veganfood #sandwich #reuben

Veganuary day 30 AD 🍜 Pad Thai 🍜 I’ve teamed up with @cauldronfoods to showcase their all new Tofu Pieces which are a quick and speedy way to get more plant protein in your life. I made this banging Pad Thai which is so easy to make and so much better than getting a takeaway. Ingredients For the Noodles: 160g Cauldron Tofu Pieces 150g flat rice noodles 2 tbsp neutral oil (e.g., vegetable or sunflower oil) 2 cloves of garlic, finely chopped 2 spring onions, chopped into 3cm pieces 1 pepper, cut into matchsticks (any colour) Handful of sugar snap peas Handful of beansprouts Handful of salted peanuts, roughly chopped Lime For the Sauce: 2 tbsp soft brown sugar 2 tbsp tamarind paste 4 tbsp soy sauce Instructions Soak the rice noodles in boiling water. Drain, rinse with cold water to prevent sticking, and set aside. In a pan, mix together the soft brown sugar, tamarind paste, and soy sauce until the sugar dissolves. Set aside. Heat 1 tablespoon of neutral oil in a large frying pan. Add the Cauldron Tofu Pieces and cook for 5 minutes, stirring occasionally. Remove. Add the vegetables until they are slightly tender but still crisp. Add the cooked rice noodles to the pan and pour over the sauce. Toss everything together until the noodles are evenly coated and heated through, about 2-3 minutes. Add the tofu back. Add the beansprouts and cook for another 1-2 minutes, letting them soften slightly. Sprinkle in the salted peanuts and give everything a final toss. For extra flavour, garnish with lime wedges, spring onion and chilli oil #vegan #plantbased #veganuary #padthai

Veganuary day 28 @benrebuck 🍫 Chocolate Torte 🍫 This was literally the best dessert I’ve ever made and I still can’t believe something so incredibly decadent can be plant-based and you’d never, ever know! To make you need: 
• 150g digestive biscuits (or Graham crackers in the US) 
• 60g ground hazelnuts (toasted)
• 2 tbsp cocoa powder
• 60ml melted coconut oil (or vegan butter) 
• 175g dark chocolate (plus splash of coconut oil to stop it burning)
• 300g silken tofu (drained)
• 60ml maple syrup (or agave)
• ½ tsp vanilla extract
• Pinch of salt Method: Crust: Preheat oven to 175°C. Blitz up your toasted hazlenuts and your biscuits. Mix with cocoa powder, and melted coconut oil until combined. Press into a 23cm (9-inch) tart pan and bake 8-10 minutes. Leave to cool (at least an hour) Filling: Melt the chocolate in a bowl over some boiling water with a bit of coconut oil (or in a 30-sec increments until smooth). Blend tofu, chocolate, maple syrup, vanilla, and salt until creamy. Assemble: Spread filling in crust and refrigerate 2-3 hours until set but ideally overnight Garnish & Serve: You can top with more hazelnuts or just sea salt flakes. Serve with berries, ice cream or vegan cream #tofu #vegan #plantbased #veganfood #dessert #chocolate #veganuary

Veganuary day 27 @benrebuck 🥑 creamy avo pesto 🥑 I’ve made this bad boy a few times but it continues to be a staple in my house. 1 ripe avocado Juice of 1 lemon (more to taste) Bunch of fresh basil Half cup of cashews 3tbsp nooch 1 clove garlic Pinch of chilli flakes Pinch of salt 1tbsp olive oil 1/4 cup of water to loosen if needed Pasta of choice Rocket to serve -boil your pasta in salted water -blend all the ingredients until you reach the desired consistency -add some pasta water to a pan with the sauce and mix in your pasta -I like to serve mine with rocket, olive oil, more lemon, chilli flakes and nooch #vegan #veganuary #plantbased #pasta

Veganuary day 26 @benrebuck 🫘 posh beans on toast 🍞 these absolutely banged and are such a protein packed and healthy breakfast! These are easy but the longer you leave them to cook the better. To make, you need: 1 onion 1 clove of garlic 1tbsp vegan butter 1tbsp red wine vinegar Pinch of salt Pinch of chilli flakes Half a can of chopped tomatoes Splash of water 1tbsp tomato paste Basil 1 cup butter beans -fry one onion and one clove of garlic in some vegan butter -after about 10 mins add 1tbsp of red wine vinegar and let that cook until it reduces -add some salt and some (optional) chilli flakes -add in half a tin of chopped tomatoes (about 200g) and a splash of water and let them cook down -add some tomato paste and some basil stalks -add your white bean of choice - I of course used @boldbeanco’s queen butter beans as they’re the goat -let it all cook until you’re happy with the taste (about 10mins really) -cut up a wedge of sourdough and toast then lather in butter -serve with whatever you like but I did mine with some oven roasted cherry tomatoes, some olive oil, more basil and my basil noochy crumb from my (blended cashew, basil, nooch garlic powder and salt) Tuck in and enjoy x #vegan #veganuary #plantbased #beans #beansontoast