I’m not naturally drawn to vegan food. I like flavour, I like comfort, and I don’t believe in forcing something just because it’s “better.” But I’m also at a point where I might need to open a restaurant, and if that happens, it will most likely be vegetarian. So I’m experimenting.

Julius isn’t one of those traditional chefs with a long Michelin background. He’s part of a newer generation. A food creator who built his following by simplifying recipes and making them accessible. His focus is very clear. Take dishes people already love and show how they can exist in a plant-based way without losing the point. That’s also why this book works.

It doesn’t feel like a lecture. It feels practical. Comfort food from around the world, just rethought slightly. Nothing too complicated, nothing too precious.

And that’s where it gets interesting. Because when you really think about it, most comfort food is already vegetarian. Mashed potatoes. Pizza Margherita. French fries. The things we reach for without thinking twice. No one questions them, and no one feels like they’re missing out.

So maybe it’s not about vegan or not vegan. Maybe it’s just about good food, done well.

Some of the recipes surprised me. In a good way. I’m not converted. Not yet.
But it’s an experiment worth considering.