Emeril Lagasse is as famous for his cooking as he is for his “bam!” catchphrase. While much of his culinary fame stems from television cooking shows, the chef recently made a return to the restaurant scene with 34 Restaurant & Bar in New Orleans, his first new restaurant in eight years.
The restaurant, which he opened with his son and fellow chef, E.J Lagasse, honors his Portuguese heritage and showcases traditional Portuguese dishes with a menu replete with dairy and cured meats, including an entire jamón bar and a pyramid of butter. While the new 34 Restaurant might not be the place to go for plant-based options, Lagasse’s decades-long repertoire is not devoid of plant-based fare. In fact, there are at least 19 vegetarian recipes that prove that Lagasse can put the “bam!” in just about anything.
Emeril’s
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Emeril Lagasse’s road to culinary fame
Lagasse’s journey to culinary stardom began in Fall River, MA, where he was deeply influenced by his Portuguese heritage and his mother’s home-cooked meals. His passion for cooking led him to work in a local Portuguese bakery as a teenager, where he quickly developed a fascination with the culinary arts.
Lagasse pursued formal training at the prestigious Johnson & Wales University, where he was later awarded an honorary doctorate for his contributions. The chef’s early career saw him working in fine-dining establishments across the United States, including a position as Executive Chef at the legendary Commander’s Palace in New Orleans. It was here that Lagasse honed his skills in Creole and Cajun cuisine, developing the bold style—accentuated by his signature “bam”—that would come to define his career.
Emeril Lagasse
Lagasse’s big break came when he launched his own restaurant, Emeril’s, in New Orleans in 1990, which quickly gained acclaim. The chef’s dynamic personality led to numerous television appearances, including his own shows such as Emeril Live and Essence of Emeril, which helped bring his enthusiastic cooking style into millions of homes.
Beyond television, Lagasse has authored several cookbooks that reflect his diverse culinary background. His books span a wide range of cuisines, from Creole and Cajun classics to modern American dishes.
Throughout his career, Lagasse—now 65—has remained committed to giving back to the community. In 2022, he established the Emeril Lagasse Foundation to support educational initiatives and culinary training programs for young people.
How Emeril Lagasse does plant-based
To recreate some of Lagasse’s magic at home, we turned to the chef’s vast collection of published recipes. To our surprise, we found 19 that were vegetarian and are easily modifiable to be fully plant-based.
Emeril Lagasse
1Veggie-Portobello Burger
This hearty burger uses Portobello mushrooms as the base. The fungi are marinated to bring out umami flavors before they’re grilled to perfection. Balsamic-glazed onions, roasted red peppers, and avocado take the burger up a notch.
Make it vegan: Make the creamy basil-garlic mayo with vegan mayonnaise and use agave nectar instead of honey.
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Emeril Lagasse
2Grilled Mixed Vegetables
A versatile and simple dish, Lagasse’s grilled mixed vegetables feature a colorful assortment such as squash, bell peppers, and eggplant, lightly seasoned and grilled with a bright vinaigrette dressing. The “bam” element here is Emeril’s Essence Creole Seasoning, which is a blend of paprika, salt, garlic powder, black pepper, onion powder, cayenne pepper, oregano, and thyme.
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Emeril Lagasse
3Eggplant and Peppers With Feta
This Mediterranean-inspired dish combines tender, grilled eggplant and sweet bell peppers with crumbled feta cheese. It’s a smoky and savory combination that works perfectly as a side or light main.
Make it vegan: Crumbled vegan feta cheese—either homemade or store-bought—is an easy swap.
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Emeril Lagasse
4Ten Vegetable Stir-Fry
Lagasse’s stir-fry features a rainbow of vegetables—including broccoli, carrots, bell peppers, and snow peas—stir-fried with a light soy-ginger sauce. It’s a quick, nutritious dish that pairs well with steamed jasmine rice for an easy weeknight meal.
Make it vegan: While the recipe calls for either chicken, beef, or vegetable broth, use the latter to keep it vegan.
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Emeril Lagasse
5Zucchini “Linguine” With Oven-Dried Tomatoes
This creative dish uses zucchini ribbons tossed with oven-dried tomatoes, garlic, and fresh herbs as a substitute for pasta. It’s a light yet flavorful dish that brings together fresh flavors in an inventive way while providing the eating experience of pasta for those looking to cut down on carbs.
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Emeril Lagasse
6Balsamic Roasted Carrots
Lagasse elevates simple roasted carrots with a balsamic glaze, which brings out their natural sweetness while adding a tangy twist. This dish makes an excellent side, pairing well with a variety of main courses.
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Emeril Lagasse
7Brussels Sprouts With Garlic, Nuts, and Brown Butter
Brussels sprouts are sautéed with garlic until crispy and tender, then tossed with toasted nuts and browned butter. This rich and nutty dish brings together layers of flavor, making it a standout side that’s festive enough for Thanksgiving.
Make it vegan: Using a vegan butter that browns is an easy swap for dairy butter. Plus, dairy-free Parmesan is widely available for sprinkling on top.
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Emeril Lagasse
8Sesame Eggplant
This sesame eggplant is a quick and flavorful recipe that’s perfect for busy weeknights. Thick slices of eggplant are sautéed until tender, then coated with sesame oil, and garnished with scallions and sesame seeds for a dish that pairs well with rice or noodles.
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Emeril Lagasse
9Eggplant Muffuletta
Taking inspiration from the classic New Orleans sandwich, Lagasse creates a plant-based muffuletta using oven-roasted eggplant slices in place of meat. The sandwich includes his signature olive salad, packed with green and black olives, roasted peppers, and capers, making for a tangy and satisfying twist.
Make it vegan: The recipe calls for two types of cheese: sliced mozzarella and provolone, both of which have matching dairy-free counterparts.
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Emeril Lagasse
10Roasted Beets With Pistachio-Goat Cheese Spread on Sourdough
The earthiness of roasted beets pairs beautifully with a cheesy spread that’s topped with spicy arugula for a vibrant sourdough sandwich.
Make it vegan: Instead of goat cheese, slather the bread with a vegan cream cheese for that same richness without dairy, and use vegan butter in the onion jam.
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Emeril Lagasse
11Warm Greens With Emeril’s Herb Vinaigrette
Quick and easy greens are sautéed and dressed with the chef’s signature herb vinaigrette, adding brightness to this simple yet elegant side dish.
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Emeril Lagasse
12Udon Noodle Stir-Fry With Vegetables
Thick udon noodles stir-fried with a medley of vegetables such as bell peppers, snow peas, and carrots make for a hearty, satisfying meal that’s full of flavor and texture. Oyster mushrooms give this stir-fry a meaty bite while vegetarian oyster sauce, ponzu, and red miso give it depth.
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Emeril Lagasse
13A Mélange of Roasted Root Vegetables
A mixture of roasted root vegetables, including carrots, parsnips, and sweet potatoes, is lightly seasoned and roasted until caramelized, serving as a hearty and healthy side dish.
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Emeril Lagasse
14Nutty Buttery Green Beans
Toasted nuts add crunch and flavor to crisp, tender green beans, making this green dish appealing to children and adults alike.
Make it vegan: Use vegan butter instead of dairy and reach for a fish-free Worcestershire sauce.
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Emeril Lagasse
15Kale and Chickpea Stew
This warming stew features hearty kale and chickpeas, spiced with turmeric, mustard seeds, and cumin, all rounded out with creamy coconut milk.
Make it vegan: This recipe calls for clarified butter (ghee), a common ingredient in Indian cooking. Using a dairy-free butter works, but if you want a one-for-one swap, Livlo makes a vegan ghee.
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Emeril Lagasse
16Summer Ratatouille
Lagasse’s summer version of the classic ratatouille incorporates fresh seasonal vegetables such as corn, tomatoes, zucchini, and bell peppers, creating a vibrant and colorful dish. But the chef suggests using whichever seasonal vegetables you might have on hand.
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Emeril Lagasse
17Emeril’s Vegetarian Black Bean Chili
This hearty black bean chili is seasoned with a blend of spices, including cumin, chili powder, and smoked paprika, providing a rich and satisfying meatless option that’s perfect for cold weather months.
Make it vegan: Serve your chili with shreds of dairy-free cheddar cheese.
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Emeril Lagasse
18Cold Cucumber Soup
A cooling, no-cook cucumber soup blended with fresh herbs is perfect for hot summer days when you want something light and refreshing.
Make it vegan: The soup is thickened with yogurt and sour cream. You can use plain vegan yogurt and dairy-free sour cream instead.
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Emeril Lagasse
19Cajun Bloody Mary
This classic cocktail features plenty of tangy tomato juice, spicy hot sauce and cayenne pepper, and pickled okra for that New Orleans, LA flair.
Make it vegan: Make sure to use a fish-free Worcestershire sauce.
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For more plant-based stories like this, read:
Anna Starostinetskaya is the Senior News Editor at VegNews and is always keeping an eye on all things vegan in her home city of San Francisco, CA and everywhere else.
