Loving Veg: Plant-Based Cooking

About this course

The class explores ways to build flavour in vegetable-led cooking. Participants examine the balance of salty, sour, sweet and hot tastes, use umami-rich ingredients such as miso, soy sauce and porcini mushrooms, and learn how charring affects flavour. Teaching demonstrations are followed by cooking at individual stations. Dishes include a Thai-style sweet and sour salad, chickpea and cauliflower curry with spicy cashew oil, and a vegetable-based pasta sauce. The chef also demonstrates spinach pasta dough before participants eat the prepared food at the chef’s table.

What you'll learn

• Balance salty, sour, sweet and hot taste sensations in a dish
• Use umami boosters including miso, soy sauce and porcini mushrooms
• Apply charring to deepen and sweeten vegetable flavours
• Prepare a chickpea and cauliflower curry with spicy cashew oil
• Create a vegetable-based sauce suitable for pasta

Is this course right for you?

The course is listed as suitable for all levels and combines easy-to-follow chef demonstrations with active participation at an individual workstation. It is intended for learners who want to take part in hands-on plant-based cooking during a group class.

Before you go

• All ingredients, equipment and aprons are provided.
• A digital recipe pack is provided for recreating the dishes at home.
• Food can be eaten at the chef’s table or packed to take home.
• Water and a complimentary glass of bubbles, or a soft drink, are provided.