POWERPLANT ™️ Is a plant based concept restaurant & bar. Offering a fun, healthy, tasty and inspiring sensory experience. Anyone who’s after good food, good company and alternative cultural programming, will find it right here.

Powerplant’s concept is to team up with local chefs in every destination to deliver a unique and authentic culinary experience to every restaurant. Powerplant creator and VP of Global Brands & Creative of Selina, Ariel Levinsohn, and Executive Chef Moran Etedgi have brought on Lukasz Dawidowicz as Powerplant Camden’s Head Chef.
Over the last 10 years, self-taught chef Lukasz Dawidowicz has been cooking up creative, classic, and seasonal dishes in various restaurants, food projects, and private events in the UK, France, Norway, and South Korea. With his recent roles at notable restaurants including Victoria Wild By Tart, Angelina, and Bala Baya, Dawidowicz injected his passion for organic agriculture, farm-to-fork vegetable cooking, and a sustainable work ethic into every kitchen he has headed.
Dawidowicz’s commitment to conscious cuisine makes him a welcome and exciting addition to the team at Powerplant. Dedicated to curating internationally-inspired, innovative, and seasonally changing menus, he promises to inspire our talented chefs to reimagine vegan dining and uphold our ethos to create an authentic, plant-based culinary experience.

HARJ RAM - POWERPLANT CHEF
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Ram brings a plant-based pedigree formed throughout a cooking career that spans Hackney favourite Dalston Superstore, as well as Head Chef at Cardiff’s first all-vegan restaurant Anna Loka, at Bhuti in Richmond, and Fulham’s Eat My Grass.

QUINOA BURGER
QUINOA (from Quechua kinwa or kinuwa)

Considered a pseudocereal, quinoa is actually a seed of Andean origin especially known for being an excellent vegetable protein. It has a greater amount of protein than any other cereal which makes it valuable in vegetarian and vegan diets. Try this delicious and easy recipe to – or taste it from our menu!

INGREDIENTS

Mix quinoa meat
• 100 gr of cooked white quinoa
• 100 gr of cooked black quinoa
• 100 gr of cooked red quinoa
• 15 gr finely chopped parsley
• 15 gr Dijon mustard with seeds
• 60 gr of red onion roasted on the griddle
• 2 gr of paprika
• 160 gr mashed sweet potato roasted in the oven
• 15 gr of chia flour

Quinoa cheese
• 250 gr of white quinoa (soaked overnight)
• 1000 gr of soy milk
• ½ clove of fresh garlic
• Salt

Wacataya vegannaise
• 100 gr of soy milk
• 125 gr of vegetable oil
• 5 gr of lemon juice
• 10 gr of leaves of wacataya
• Salt

PREPARATION

Mix quinoa meat
Place the onion in a grilled shell for grilling until it is cooked. Peel and julienne, and mix all the ingredients (quinoa, roasted onion, roasted sweet potato mash, finely chopped parsley, paprika, dijon mustard). Separate half and take to food processor with the chia flour, blending to make a paste. Add to the other half of the mixture for a serving size of 150 gr – approximately 3 to 4 hamburgers.

Quinoa cheese
Having the quinoa soaked one night before, take the quinoa to the food processor with the fresh garlic, soy milk, salt. Bring the mixture to a saucepan over low heat, stirring constantly until you get a thick paste. Place on a plate and bring to cool.

Wacataya vegannaise
Place in a blender: soy milk, wacataya, lemon juice, salt. Pulse the food processor until everything is integrated the color is green. Add the vegetable oil little by little to achieve an emulsion like a mayonnaise.

PLATE
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Cut and toast bread, top with the wakataya vegannaise base, the grilled quinoa burger, roasted onion slices, fresh tomato slices, gherkins, mix of green leaves seasoned with oil of olive and salt. Again the wacataya vegannaise and cover.
Accompany with French fries.

Enjoy!