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MasterChef to Air Its First Vegan Cooking Challenge

Veganism has made its way to the small screen in this veteran cooking competition.

If you have tuned into MasterChef for any of the past seasons, then you know what’s up. You’ve tagged along as contestants prepare one-pot meals. You’ve watched them tackle team challenges and construct multi-tiered cakes. You’ve even witnessed them engage in a series of skills tests. What you haven’t seen yet is a completely vegan challenge. But that is soon to change.


For nearly 12 years, we’ve welcomed MasterChef on our screens and in our homes. The LA-based food competition is a spin-off of the British series of the same name. The US iteration centers around celebrity chef Gordon Ramsay who coaches and mentors home cooks looking to refine their skillsets. As the weeks progress, the number of contestants dwindles and the challenges demand more finesse, artistry, and mastery of classic techniques.

The current season is unique in that each cheftestant has had a prior stint on the series. Hand-selected to return, they had only earned a white apron and thus a spot on the show after securing a victory in a head-to-head redemption-style battle. In the end, one home cook will be crowned MasterChef, awarded a $250,000 cash prize, the MasterChef trophy, and a set of chef-grade appliances from Viking Range.

Vegan Beet Wellington

Chef Ramsay has become a champion for plant-based cooking and will demo his Vegan Beet Wellington to help cultivate inspiration among the chefs. The dish features tender beetroot wrapped in puff pastry, garnished with beetroot gel and black truffle served alongside a vegan jus (onion, carrot, garlic, thyme, vegetable oil). From there, the chefs must compose a vegan dish of their own! They will have a fully stocked pantry and the MasterChef garden at their disposal.

We’ve scored an exclusive clip ahead of the episode’s July 13 premiere on FOX! Watch below for a sneak peek.

Jared Cross


Jared’s passion for travel and culture are fueled by his upbringing near the Mexican-American border in San Diego. He is in constant pursuit of ways to reduce his carbon footprint and dreams of someday owning a cocktail bar. Take a look in his fridge and pantry, and you’ll find an abundance of fresh fruits and vegetables grown by the region’s farming and co-op communities.

Articles by Jared
Jared Cross

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