POWERPLANT ™️ is a vibrant and trendy trendy
plant-based brunch located in the heart of Lisbon. From the tantalizing Pumpkin & Goat toast and mushroom creations to the mouthwatering Halloumi Bap and Toumaca Toast, every dish embodies the philosophy that being vegan is not a limitation. The industrial-inspired space, adorned with plants, neons, and vintage accents, creates a relaxed and social atmosphere, perfect for digital nomads during the day and lively entertainment in the evenings. With an extensive cocktail menu, Powerplant is not just a restaurant but a hub of creativity and flavors that aims to redefine plant-based dining and leave a lasting impression on all who visit.
With a menu curated by Chef João Augusto, the idea behind Powerplant is conveyed as follows: 'Powerplant emerged from an idea that arose within Selina itself. When they invited me to be part of this operation and I learned that it was vegan, I was very excited because it has always been a passion of mine,' says the 36-year-old chef. The Powerplant menu was born from the diverse influences João experienced during his time in Indonesia. 'I want to convey the message that being vegan is not a limitation and it is not as difficult as people think,' the chef mentions. The menu was created based on what João likes to eat and on the maxim that he advocates: 'Food for everyone.'
After finishing his service in the army, Ory worked at the Dan Hotel as a sous chef for one year, after which he started his studies in Florence, Italy at the Fua Apicius in order to become a master chef in Italian cuisine. During his time in Italy he worked at a 2 Michellin Star restaurant La Giostra. Upon concluding his studies in May of 2015, Ory received his master chef certificate and moved to Switzerland where he worked at the renowned restaurant Topaz.
Ory lives in London since 2015 and since he has worked as a sous chef at Ottolenghi Restaurant and at 2 Michelin Star winner, Dinner by Heston Blumenthal, where he maintained the quality of both the food served and the restaurant’s high standards of cleanliness and professionalism. During his time in London, Ory has also worked at the Savoy Grill by Gordon Ramsey and at the now closed Hibiscus Restaurant.
HARJ RAM - POWERPLANT CHEF
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 (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!
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
• 250 gr of white quinoa (soaked overnight)
• 1000 gr of soy milk
• ½ clove of fresh garlic
• 100 gr of soy milk
• 125 gr of vegetable oil
• 5 gr of lemon juice
• 10 gr of leaves of wacataya
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.
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.
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.
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.
I really appreciated the ambiance of this spot and their plant forward menu was both new and palatable. We ordered the grilled cabbage, creamy rice with jerusalem artichoke, meatless balls, and mushrooms and pumpkin.
* The meatless balls and grilled cabbage plates offer a lot of novelty - the flavors and textures were unique to my palate and I really appreciated that.
* Meatless balls were my favorite item by far as it was also incredibly delicious.
* The grilled cabbage, meatless balls, and mushrooms/pumpkin dishes were quite saucy and didn't come with additional rice and I didn't see any offers for this on the menu so it made them awkward to eat. I think having an option of brown rice/quinoa would be great.
* There did seem to be an over-reliance on oil to add a fattiness to the foods. I see this pretty often at vegan restaurants but it would be great to see less oil/leaner foods in addition to a greater reliance on natural foods like cashews to add creaminess.
This good was really tasty! (Its pricey, but where is it not, there's days.)Nice atmosphere for getting a bit of work done in the morning or afternoon, staff was helpful and do fluent in English.The place is connected to a hostel, so to will see people from around the world here.A bit hard to find if yo don't go all the way to the address. The sign faces the building, not the street.
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