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The Plant-Based Course

The Plant-Based Course is for anyone who’s a flexitarian, a vegetarian, a vegan or the odd one out in a household of carnivores. It’ll teach you how to make everyday meals that are simple, economical and nutritious, and the tried-and-tested recipes are super-flexible, with swap-in/swap-out ingredients. Each one uses familiar store-cupboard, fridge or freezer staples – whether that’s a tin of nourishing lentils, a jar of crunchy peanut butter, or some long-lasting root or frozen vegetables – so nothing goes to waste. You’ll also learn how to tweak a plant-based recipe to make it suitable for a meat eater. All the recipes are for one person. You’ll also learn about kitchen safety, food hygiene and how to follow a recipe. £150: for 12 weeks if doing the DofE (though university students can cook daily and do the course in 2 weeks or less, if they like).

Scroll down to see the curriculum.

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The Plant-Based Course Curriculum

Week 1 / Recipe 1

Hygiene & Safety in the Kitchen
How to Follow a Recipe
No-Bake Breakfast Bars

Week 2 / Recipe 2

Chickpea Protein Pancakes

Week 3 / Recipe 3

Miso-Mushroom Broth

Week 4 / Recipe 4

Thai-Style Sweetcorn Soup

Week 5 / Recipe 5

Spicy Peanut Butter Pasta

Week 6 / Recipe 6

Pea Pesto Linguine

Week 7 / Recipe 7

Stir-Fried Singapore Noodles

Week 8 / Recipe 8

No-Stir Green Risotto

Week 9 / Recipe 9

Indian Piccalilli-Spiced Rice

Week 10 / Recipe 10

Dal in a Dash

Week 11 / Recipe 11

Roasted Carrot & Hummus Shawarma

Week 12 / Recipe 12

Aubergine & Lentil Bolognese to make: Gnocchi Shepherd’s Pie
Sweet Potato Spaghetti Bolognese
Smoky Aubergine Nachos

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