A ladle … vegan home cooking

He roasts, smokes and matures - all purely plant-based. With creativity, roasted flavors and a keen sense for trends, Sebastian Copien is redefining vegan cuisine.
As the founder of the "Vegan Masterclass", the largest online cooking school for plant-based cuisine in the German-speaking world, and "vefa - the distance learning school for plant-based cuisine", he trains thousands of amateur chefs, professionals and restaurateurs. And as the author of award-winning cookbooks such as Vegan-Klischee ade!, Vegan Low Budget and his latest work Vegan Fine Dining, he shows how a conscious diet can become an adventure in indulgence.

At the events, training sessions and courses at his Munich event location "Copiens Kitchen", he proves what is possible with plant-based cuisine. He talks about his own rethink, how old patterns can be broken and how to inspire guests who "never really wanted to eat vegan". He rethinks classics such as roulades, Bolognese and demi-glace in a purely plant-based way - full of flavor, without compromise.

The top chef shows how tradition and the future can work together to create a new food culture. He not only provides ideas, but also concrete inspiration for professionals: how can they use plant-based concepts strategically, how can they attract new target groups and design sustainable menus? His vision is to revolutionize plant-based cuisine - combining enjoyment, health and responsibility - while actively driving the industry forward.

And all of this is now culminating in a new project that will be implemented in 2026: Europe's largest plant-based experience is being created in Munich. Two restaurants (Bistro, Bar & Grill and Fine Dining), a delicatessen and patisserie boutique as well as a Culinary Academy for gastronomy and amateur chefs. A place that will set an exclamation mark for cuisine and hospitality throughout Europe.

5 questions for Sebastian Copien:

1. Sebastian, hich plant do you think will be the game changer for professional kitchens in the coming years – and why?

2. What did you learn from classic meat-based cuisine in your work as a chef that you now consciously apply to vegan cuisine?

3. If you could fill an entire wholesale shelf according to your preferences, which products would definitely be there?

Quite clearly, the ones I have been working with for years. Of course, I also enjoy trying out new products. Over the last 15 years, there have been many developments in plant-based products in particular, and the selection has become enormous. This opens up new possibilities for us today, especially in professional kitchens. The challenge remains: vegan alternatives must not only sound good, but also be convincing in terms of technology, appearance and taste – just like the original.
One product that has definitely found a place on my shelf is the cooking and whipping cream from my partner Flora, which is also available at METRO. It is convincing in terms of taste and technology and is also available in large containers – perfect for the catering industry.

4. What was the last culinary surprise that you could hardly believe – and was it even a food?

Our visit to ARK in Copenhagen in 2023 immediately springs to mind. We were served a seared oyster mushroom, completely pure and alone on the plate – from their own farm and, as the waiter told us, even delivered to the restaurant by bicycle. It was accompanied by a vegan chawanmushi. The true complexity of the mushroom only became clear to us when we tasted it: a magnificent umami glaze and a hidden smoked mayonnaise under the mushroom.
The three of us sat there with our mouths open – so many roasted aromas, BBQ vibes and umami in one dish! It catapulted me back to my childhood, eating spare ribs in a beer garden in Munich. It is precisely this ability to elevate a ‘simple’ product to the throne of flavour and touch the heart emotionally that is the great art and magic that can arise when eating.

5. What does the future taste like to you – and which ingredient is an absolute must?

For me, it's not a single ingredient that's crucial here, but how we cook in the future. When it comes to really good cuisine and the best flavour, high-quality products, time and the right techniques are crucial. And above all, new ways of preparing vegetables as the star of the plate and integrating plant-based protein sources must be sought and implemented. Those who take this to heart not only cook nutritious and delicious food, but also create a lot of joy – for themselves, for guests, for family and friends. This creates moments that make you forget everyday life and put a smile on your face.