Name: Miso Garlic Black Beans
Cook time: 1800 s
Total time: 1800 s
Yield: 4
Ingredients: For the Beans; chili oil; shallots, minced; garlic, minced; small ginger piece, minced; aubergine, cubed; miso paste; soy sauce; dark soy sauce; chili garlic sauce; maple syrup; black beans, drained (800g total); veggie broth (120ml); cornstarch + 1 tbsp cold water (mixed); For Serving; Cooked rice; Green onions, chopped; Fried onions; Chili crisp

Le Cocque

Been vegan for 8 years. Still not dead. In fact, I’ve never eaten better.
I’m Joris de Kock, recipe developer, plant-pusher and creator of Le Cocque, where 100,000+ people follow along for food that just makes sense (and actually tastes good).

This site is for anyone who's ever:
• Tried a vegan recipe and ended up with beige sadness on a plate
• Wondered how tofu works (or why it once tasted like a wet sponge)
• Wanted to eat more plants without giving up flavour, joy, or decent snacks

What you'll get here:
• Easy, flavour-packed vegan recipes that you’ll actually want to make again
• Tips for making plant-based cooking less of a chore
• No food-shaming, no rules, just real-life meals for real-life people

If you're plant-curious, plant-committed, or just tired of recipes that require 47 ingredients and a Himalayan salt lamp, welcome.

Let’s eat well, feel good, and enjoy the ride. All powered by plants.

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Been vegan for 8 years. Still not dead. Actually, I’ve never eaten better.

I’m Joris de Kock, recipe developer, plant-pusher and creator of Le Cocque, where 129,000+ people follow along for food that just makes sense (and actually tastes good).

Why I Started Le Cocque

When I first went vegan, I was excited but also very lost. Most recipes I found were either bland, required ingredients I couldn’t pronounce, or looked nothing like the photos. I knew there had to be a better way.

So I started creating my own recipes. Simple, flavour-forward meals that I actually wanted to eat again and again. Sharing them online snowballed into this community, and now here we are.

Who This Is For

This site is for anyone who’s ever
• Cooked a vegan recipe that turned into beige sadness on a plate
• Wondered how tofu works (or why it once tasted like a wet sponge)
• Wanted to eat more plants without giving up flavour, joy, or decent snacks

What You’ll Find Here

• Flavour-packed vegan recipes that turn into actual repeat meals
• Tips that make plant-based cooking quicker and less stressful
• Real-life food, no food-shaming, no weird rules

Because eating more plants shouldn’t feel like homework. It should feel good, taste good, and actually fit into your life.

A Little More About Me

Beyond the kitchen, I’m a fitness enthusiast and someone who believes plants make life better in every way. My work has been featured by tons of brands. When I’m not cooking or shooting recipes, you’ll probably find me at the gym or drinking way too much coffee.

Join the Community

If you’re plant-curious, plant-committed, or just tired of recipes that need 47 ingredients and a Himalayan salt lamp, welcome.

Let’s eat well, feel good, and enjoy the ride. All powered by plants.


About Me

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Join 1000+ food lovers who get my biweekly newsletter packed with salivating vegan recipes, behind-the-scenes updates and kitchen tips that actually make life easier (and tastier). 
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Le Cocque

Miso Garlic Black Beans

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