The invention concerns a method for processing vegetable products comprising an aqueous fraction, for producing vegetable-based foods. The invention is characterized in that it consists in: arranging vegetable products and crystallized sugar in a chamber, the weight of sugar representing at least 20% of the vegetable product weight; allowing the sugar to flow by gravity inside the chamber around the vegetable products, while maintaining the chamber at a temperature not higher than room temperature; recirculating the sugar which has flowed to the base of the chamber, so as to ensure that it is constantly circulated around the vegetable products and that the sugar is absorbed by the vegetable products, and that part of the aqueous fraction of the vegetable products is eliminated.