Gone are the days when finding vegan-friendly options meant settling for uninspiring salads or plain pasta dishes. Today, Hilton hotels around the world have elevated their menus with a dazzling array of vegan offerings, redefining the concept of indulgence for all and meeting the demands of a growing community of vegans and environmentally conscious travelers. As the world celebrates International Vegan Day, held annually on November 1st, get inspired with these exclusive vegan recipes from Hilton chefs and enjoy a culinary journey at home.

Sweet Pea and Quinoa Falafel from Hilton Fort Lauderdale Marina

Makes 20 servings

Ingredients

  • 2½ pounds dried green split peas
  • 2½ medium yellow onion, peeled and quartered
  • ¼ cup chickpea flour
  • ¾ cup fresh dill
  • ¾ cup fresh parsley
  • ½ cup ground coriander
  • Fine sea salt
  • 1¼ pound cooked quinoa
  • 2½ vegan egg substitute (JUST Egg Plant-Based Egg)
  • 20 garlic cloves, peeled
  • ¾ cup fresh cilantro
  • ½ cup ground cumin
  • ½ cup chili powder
  • 2½ tablespoon baking powder

Directions

  1. Soak split peas, add to a pot, cover with cold water and cook with salt until tender.
  2. Combine all ingredients (except the oil) in the bowl of a food processor. Pulse until the mixture is well-combined, but not puréed. Adjust seasoning as necessary.
  3. Heat about 1 inch of oil in a skillet over medium heat, until it reaches 350°F.
  4. Meanwhile, form the mixture into small patties. Prepare a paper towel-lined baking sheet and set aside. Fry the patties in batches, a couple at a time, without crowding the pan. Cook, turning occasionally, until golden brown, about 5 minutes. Transfer to the prepared baking sheet to cool.
  5. Repeat with the remaining patties, and then serve immediately

Vegan Cauliflower Steak from Rome Cavalieri, A Waldorf Astoria Hotel

Makes 2 Servings

Ingredients

  • 1 cauliflower
  • Turmeric to taste
  • Balsamic vinegar to taste
  • Black olives
  • Garlic
  • ½ cup tofu
  • 1 Tropea red onion
  • 1 teaspoon of sugar
  • Aromatic herbs (rosemary, thyme, sage)
  • Extra virgin olive oil

Directions

  1. Slice a cauliflower “steak” approximately 10 inches thick and vacuum-seal it with aromatic herbs and extra virgin olive oil. Steam it for 18 minutes.
  2. Dry the black olives. Once dehydrated, blend them into a powder using a food processor.
  3. Cut the Tropea onion into thin petals and blanch them in a pan with olive oil, sugar and balsamic vinegar.
  4. Take the previously steamed cauliflower "steak" and sauté it in a pan with a clove of garlic and its aromatic herbs until it becomes nicely golden.
  5. For the tofu cream: Blend the tofu, turmeric and salt at a temperature of 149°F for at least 5 minutes.
  6. To assemble: Plate the dish by placing the tofu cream on one side. Lay the cauliflower "steak" and crispy Tropea onions alongside the cream. Garnish the plate with the black olive powder.

Chickpea and Soy Croquettes from Hilton Panama

Makes 4 servings

Ingredients

  • For croquettes:
  • ¾ cup cooked soy
  • ½ teaspoons garlic
  • 1 tablespoon tahini
  • For soy and sesame mayonnaise:
  • 2 teaspoons white vinegar or lime juice
  • 1 teaspoon Dijon mustard
  • 8 ounces neutral cooking oil
  • 2 teaspoons soy sauce
  • 2 cups cooked chickpeas
  • 2 tablespoons fresh parsley
  • Salt and pepper
  • ¼ cup breadcrumbs
  • 4 ounces soy milk
  • ½ teaspoon garlic powder
  • Salt and pepper
  • 1 teaspoon sesame oil

Directions

  1. Directions for croquettes:Add all of the ingredients except breadcrumbs to a food processor, and pulse until the mixture is evenly coarsely chopped.
  2. Transfer to a bowl.
  3. Shape the mix into whatever style of croquettes you prefer.
  4. Roll each of them in breadcrumbs and place on a parchment-lined baking sheet.
  5. Fry in oil preheated to 180°F until golden and drain.
  6. Directions for mayonnaise: Add the soy milk, soy sauce, vinegar, garlic powder, salt, pepper and mustard in the immersion blender and stir together.
  7. Pour the neutral oil and sesame oil over the soy milk mixture. Let it sit for about a minute.
  8. Place your immersion blender into the bottom of the bowl. Blend and move the blender up and down to properly blend and incorporate all the ingredients until thick and fully combined.
  9. Taste and adjust any ingredients if needed. Place in the fridge.

Cook’s Note

For the croquettes: If the mixture is too wet, add 2 to 3 tablespoons of breadcrumbs and mix it. For the mayonnaise: Start with ingredients at room temperature to emulsify better.

Florida Citrus Salad from Embassy Suites by Hilton Deerfield Beach Resort & Spa

Makes 4 servings

Ingredients

  • Salad Ingredients:
  • 1 radicchio
  • 4 segments medium oranges
  • Balsamic Dressing and Glaze Ingredients:
  • 6 tablespoons olive oil
  • 1 garlic clove, finely chopped
  • 2 teaspoons white sugar
  • 2 Frisée
  • 2 segments pink grapefruits
  • ½ small red onion, diced
  • 12 tablespoons balsamic vinegar
  • 1 tablespoon Dijon mustard
  • 1 teaspoon fresh oregano, roughly chopped

Directions

  1. Separate radicchio leaves and tear them by hand into bite-sized pieces. Pick over the Frisée, discarding any damaged leaves, then tear them into bite-sized pieces. Mix both lettuces together, wash in cold water and drain.
  2. For the dressing: Whisk 5 tablespoons balsamic vinegar, olive oil, Dijon mustard, garlic clove and oregano in a small bowl, then season with salt and pepper.
  3. For the glaze: Mix 7 tablespoons vinegar and sugar in a small pan over low heat and simmer for 4 to 6 minutes until thickened and glossy. Leave to cool (it will thicken as it cools), then transfer to an airtight jar.
  4. To assemble: Dress the mixed leaves with the balsamic dressing and place in a salad bowl. Then sprinkle the diced red onion and arrange the orange and grapefruit segments on top. To finish, drizzle the glaze on top.

The Weird Avocado Taco from Hilton Austin

Makes 6 servings

Ingredients

  • Ingredients for ATP Mother Sauce (ferment for 21 to 27 days):
  • 3/4 teaspoons kosher salt
  • ½ cup white distilled vinegar
  • Ingredients for pickling:
  • 8 teaspoons white sugar
  • 3 cloves cracked garlic
  • 2 teaspoons red pepper flakes
  • 4 Tablespoons poppy seeds
  • 2 Tablespoons black sesame seeds
  • 2 Tablespoons & 2 teaspoons dried minced onion
  • 4 teaspoons Aleppo pepper
  • 1 cup heavy-duty mayo
  • ¼-½ cup ATP “Mother Sauce” (adjust to taste)
  • 1 medium to large-sized jicama
  • Alfalfa sprouts
  • 1 pound Fresno chili peppers
  • 1/2 Tablespoons sugar
  • 2 Tablespoons honey
  • 2 cups rice wine vinegar
  • ¼ cup pickling spice (store-bought or homemade)
  • 3 bay leaves
  • Ingredients for Everything Seasoning:
  • 2 Tablespoons white sesame seeds
  • 2 Tablespoons & 2 teaspoons dried minced garlic
  • 4 teaspoons flaked sea salt
  • Ingredients for Mother Sauce Aioli:
  • ½ squeeze of lemon juice
  • Additional ingredients:
  • 1 medium firm avocado

Directions

  1. Char Fresno peppers in a 550°F oven for 15 to 25 minutes, pulse in food processor, mix with sugar and salt, and ferment for 21 to 27 days. Blend with vinegar, honey and water. Strain.
  2. Combine the pickling liquid ingredients into a saucepan, bring to a boil and allow to cool.
  3. Peel jicama and slice thinly into circles, soak in pickling liquid and cool in a walk-in cooler.
  4. Peel and cut avocado into 6 to 8 wedges. Toss in the Everything Seasoning.
  5. Place seeded avocado on top of pickled jicama, drizzle with the Mother Sauce Aioli and top with fresh alfalfa sprouts.

Quinoa & Broccoli from Conrad Maldives Rangali Island

Makes 4 Servings

Ingredients

  • 1/2 cup quinoa
  • 1/3 cup zucchini
  • 2 cloves of garlic
  • 1 cup asparagus
  • 2 cups cherry tomato
  • 1 1/2 Tablespoons curry powder
  • 3/4 Tablespoon cumin powder
  • 8 basil leaves
  • 1 star anise
  • 1/4 cup vegetable oil
  • 1 cup water
  • 1/3 cup carrot
  • 1/3 cup onion
  • 1/3 cup mashed potato
  • 3/4 cup broccoli
  • 2/3 tablespoon oregano
  • 3/4 Tablespoon turmeric powder
  • 1/2 cup sweet chili sauce
  • 1/4 cup white balsamic vinegar
  • 1 cup vegetable stock
  • 1/3 cup tempura flour
  • Ice cubes

Directions

  1. Directions for tempura batter: In a small bowl, sift the flour once or twice to remove any clumps and to make it light and soft. Set aside.
  2. Combine the water and ice cubes in a cup. Using a strainer, strain the water (you should have 1 cup of ice-cold water). Make sure you do not actually add ice cubes to the tempura batter.
  3. Add the sifted flour into the bowl with the egg and water mixture and lightly combine the flour using chopsticks. Be careful not to overmix the batter; it should be a little lumpy. Set aside.
  4. Directions for the vegetables: Dice the carrot, zucchini, onion, garlic and broccoli.
  5. In a pan, sauté ½ the onion, ½ the garlic, zucchini and carrot, then add turmeric, curry and cumin powder. Let cook for 2 minutes, then add the quinoa and the vegetable stock. Cook for 2 minutes. Add the broccoli and finish cooking the quinoa. When it is ready, add the mashed potatoes and season to your liking.
  6. Cut the cherry tomatoes in half, sauté in a pan with the remaining onion and garlic and, when half cooked, add the sweet chili sauce, oregano, star anise and balsamic. Cook until they come together. Finish with the basil.
  7. Cut the asparagus into pieces and dip it in the batter and fry in batches in 360°F vegetable oil until crisp. (About 2 minutes). (Drop them in one at a time to prevent sticking.) Remove and drain on a rack and season with salt.

Hydroponic Garden Roasted Vegetables from Hilton-Americas Houston

Makes 4 Servings

Ingredients

  • Ingredients for vegetables:
  • 1 large carrot, sliced into ½-inch pieces on the diagonal
  • ½ red bell pepper, cut into ½-inch strips
  • ½ yellow bell pepper, cut into ½-inch strips
  • ½ butternut squash peeled, quartered and sliced into 1-inch pieces
  • 1 zucchini, sliced into ½-inch rounds
  • Ingredients for dressing:
  • 2 Tablespoons red wine vinegar or sherry vinegar
  • 2 teaspoons finely chopped fresh thyme
  • 5 garlic cloves, pressed
  • 1 teaspoon kosher salt
  • ½ tsp Extra Virgin Olive Oil
  • 1 bunch red Komatsuna (Japanese Mustard Spinach), julienne
  • 1 medium red onion, cut into ½-inch strips
  • ½ green bell pepper, cut into ½-inch strips
  • 1 large beetroot, peeled, quartered and sliced into ½-inch pieces
  • 8 Brussels sprouts, cut in half or whole
  • 1 yellow squash, sliced into ½-inch rounds
  • ¼ cup extra virgin olive oil
  • 2 teaspoons Dijon mustard whole grain or regular
  • 2 Tablespoon finely chopped fresh Italian basil or parsley, cilantro
  • 1 teaspoon freshly ground black pepper
  • ½ tsp Balsamic Vinegar Reduction

Directions

  1. Preheat oven to 400°F.
  2. Line a large, 15x2 1-inch baking sheet with parchment paper and set aside. If you are using smaller baking sheets you will need to roast the vegetables in two batches or on two baking sheets.
  3. Prepare the dressing by whisking the olive oil, vinegar, Dijon mustard, basil, thyme, garlic, pepper and salt in a small bowl, until well combined.
  4. Place the vegetables in a large bowl, pour the dressing all over the vegetables and toss well to coat the veggies.
  5. Transfer the vegetables onto the baking dish and spread evenly. Sprinkle additional salt and pepper on top.
  6. Roast for about 35 minutes. Serve the roasted vegetables immediately. Drizzle Balsamic syrup and EVOO on top.

Vegan Cashew Ceviche from Hilton Rio de Janeiro Copacabana

Makes 4 servings

Ingredients

  • 4 medium fresh cashews
  • 1 large yellow pepper
  • ½ ounce olive oil
  • 10 cilantro leaves
  • 2 medium Baroa (parsley) potatoes
  • Tabasco sauce, as preferred
  • 1 large red onion
  • 1 large red pepper
  • 1 small green lemon
  • 1 small chili pepper
  • Fleur de Sel

Directions

  1. Cut all ingredients in small, diced pieces and mix with lemon juice, olive oil and tabasco.
  2. Finish with the cilantro and fleur de salt to taste.

About Hilton

Hilton (NYSE: HLT) is a leading global hospitality company with a portfolio of 22 world-class brands comprising nearly 7,300 properties and more than 1.1 million rooms, in 123 countries and territories. Dedicated to fulfilling its founding vision to fill the earth with the light and warmth of hospitality, Hilton has welcomed more than 3 billion guests in its more than 100-year history, earned a top spot on Fortune's 100 Best Companies to Work For list and been recognized as a global leader on the Dow Jones Sustainability Indices for six consecutive years. Hilton has introduced several industry-leading technology enhancements to improve the guest experience, including Digital Key Share, automated complimentary room upgrades and the ability to book confirmed connecting rooms. Through the award-winning guest loyalty program Hilton Honors, the more than 165 million members who book directly with Hilton can earn Points for hotel stays and experiences money can't buy. With the free Hilton Honors app, guests can book their stay, select their room, check in, unlock their door with a Digital Key and check out, all from their smartphone. Visit stories.hilton.com for more information, and connect with Hilton on Facebook, Twitter, LinkedIn, Instagram and YouTube.