Gordon Ramsay almost pulled a blinder on his fans after momentarily tricking them into thinking he’d ‘turned vegan’.
The Hell’s Kitchen chef is well-renowned for his hearty, meaty meals and probably couldn’t be further from a vegan if he tried.
However, he turned the tables and adopted a vegan diet this weekend – even if only for a few hours.
In an Instagram video, Gordon begins: ‘Hi guys, it’s Gordon. I’ve got a confession…’
He then claims: ‘After three decades of cooking, hundreds and hundreds of hours behind the stove, I’m turning vegan.’
The video then shows Gordon going through the motions of whipping up a delicious vegan steak dinner.
However, it then cuts to the TV star back in his kitchen and replays him saying ‘I’m turning vegan’ but with a newly-added clip of him adding ‘for lunch only’.
Ah, of course it was too good to be true.
Gordon did manage to fool some of his Instagram followers into thinking he was now eating green.
One commented: ‘You scared me for a second! But it looks amazing!!’
‘I was thinking “okay Gordon, which bet did you lose to Gino this time?”,’ another fan joked.
Convinced by the chef’s joke, one said: ‘Ngl, [he] had me in the beginning.’
Gordon’s had an interesting relationship with the vegan community. In January, vegan TikTok star That Vegan Teacher shared a video calling out the chef for using his popular TikTok channel to promote meat-based meals.
She wrote a song which featured the lyrics: ‘Eating animals is wrong, Gordon Ramsay. Hurting animals is wrong, Gordon Ramsay. Share this song, Gordon Ramsay.’
Gordon then trolled her by eating a beef burger in his response video.
While the chef may love playing a good prank on his fans, it seems his daughter has inherited his sense of humour after sneakily crashing an egg on his head during a challenge.
Gordon Ramsay’s Vegan Steak Dinner recipe
- Preheat the oven to 400˚F.
2. Prepare Eggplant ‘Steaks’ – char each eggplant over an open-flame on your gas stove. Place in a baking dish big enough for both eggplants, cover tightly with plastic wrap and set aside until cool enough to handle.
3. Prepare steak rub – in a large saute pan toast cumin seed, mustard seed, peppercorn medley, and dill seed over medium-low heat until fragrant. Place in a spice grinder. Mix together with remaining spices, rub will keep for a few months stored in an airtight container.
4. Once eggplants are cool, peel away skins and discard. Season liberally on all sides with steak rub and salt. Roast in oven for 30-45 minutes, turning once, carefully with a fish spatula or tongs.
5. Prepare basting jus – in a wide-bottom saucepan bring remaining wine, beet juice, and rosemary to a rapid boil. Simmer over medium-high heat until mixture reduces to a ½ cup. Whisk in bouillon and vegan butter and stir to incorporate. Remove from heat, stirring in soy sauce, worcestershire, and seasoning with liquid aminos to taste.
6. Creamy Garlic Mash: Place potatoes in a pot and cover with cool water, bring to a boil and season generously with salt. Simmer until potatoes are fork tender. In a small pot, prepare garlic cream. Melt butter and cream with garlic cloves, simmer on low for 3-5 minutes. Strain through fine sieve, pressing garlic to ensure maximum flavour.
7. Serve steaks atop a heaping spoonful of creamy mashed potatoes, spooning glazed mushrooms around steak and a hefty drizzle of charred vegetable demi glace.
For the full recipe, visit Gordon Ramsay’s website.