Chef Riccardo Pinna Has Unveiled the Delicious Vegan Recipes for the Month of Veganuary

Grab your aprons and get ready to prepare exquisite vegan dishes this month!
Bao Avocado Bun

Chef Riccardo Pinna, a skilled chef who has created numerous highly regarded dishes in the luxury hospitality industry, and Executive Chef at the renowned Sheraton Maldives Full Moon Resort and Spa, has announced the release of his latest collection of plant-based recipes for the month of Veganuary. From a savory lunch to a mouthwatering dinner, these recipes are sure to satisfy every food enthusiast's craving.

Riccardo Pinna

Chef Riccardo's years of experience in cooking has allowed him to create dishes that are not only delicious, but also nourishing and satisfying. Join him on a culinary journey and discover the delicious world of vegan cooking. Find his latest vegan recipes below:

Bao Avocado Bun


200g plain flour

1 spoon sugar

Dry yeast

20 ml water

10 ml soya milk

Sunflower oil

1 spoon of white vinegar or rice vinegar


·          Mix the flour with the yeast, sugar

·          Add the milk, vinegar, and oil with the salt

·          Mix into a dough for 10 minutes

·          Let the dough rise for 2 hours

·          Roll the dough and cut pieces of 3 cm each

·          Create an oval shape of 3mm

·          Let rise again for 1,30 hr.

·          Steam the bun for about 10 minutes


· Peel the avocado, add lime juice, olive oil, fresh peeled tomatoes, cilantro, chopped spring onions, salt and pepper

· Peel the Mango, cut it in brunoise, add lime juice, sweet chilly, black pepper, cilantro, and lemon zest

Plate and serve as per the photo above


Kale and Quinoa Salad

Kale and Quinoa Salad


•           30 gr kale                                            

•           30 gr quinoa                                     

•           1 peeled orange                              

•           1 teaspoon of extra virgin olive oil

•           120gr Beetroots                                

•           20 gr red radish                                   

•           3 gr Salt/pepper                                 

•           Xantana                                                 

Step 1:

-           Peel the beetroot, boil in water

-           Cut the beetroot in small dices

-           Blend the left over, strain well to create a smooth cream

Step 2:

-           Boil the quinoa,

-           Season it with salt and pepper, mint leaves and olive oil

Step 3:

-           Grate the orange, dry the zest under a hitting lamp

-           Peel the orange, obtain the clean orange segments without skin and seeds

-           Squeeze the left over, mix with Xantana to dense the juice

Step 4:

-           Wash the kale leaves, season with salt, pepper, olive oil

-           Slice very fine the red radish

Step 5:

-           Plate according to the photo