Veg Without the Bland: Plant-Based Home Cooking

What's inside

1. Level 1: Build a Balanced Plant-Based PlateFree
   You'll learn how to build a satisfying plant-based plate from protein, grains, vegetables and flavour, starting with a reminder that this course is general information, not dietetic advice, and the Food Standards Agency's kitchen safety basics.
2. Level 2: Beans and Lentils, Dry and TinnedFree
   You'll cook beans and lentils both from dry and from tins, learning soaking, simmering and seasoning so they come out creamy and tasty, never chalky or bland.
3. Level 3: Tofu: Pressed, Marinated and Crisped
   You'll turn plain tofu into something you'll want to eat by pressing it, marinating it and pan-frying or baking it until it's crisp.
4. Level 4: Getting to Know Tempeh
   You'll learn what tempeh is and how it differs from tofu, then steam, marinate and fry it to soften its slight bitterness and bring out its nutty flavour.
5. Level 5: Eggs and Dairy for Vegetarians
   You'll learn how vegetarians can use eggs and dairy to add protein and richness, including how to spot cheeses made without animal rennet and how to handle eggs safely.
6. Level 6: Grains and Pulses Together
   You'll learn why pairing grains with pulses makes such a filling, well-rounded meal, and you'll cook a classic combo like rice and beans or a lentil pilaf.
7. Level 7: Roasting and Charring Vegetables
   You'll learn how high heat, space on the tray and a bit of patience turn vegetables sweet, caramelised and charred instead of soggy and steamed.
8. Level 8: Umami Without Meat
   You'll learn how to layer savoury umami flavour with mushrooms, miso, soy sauce, tomato, cheese or nutritional yeast so meat-free dishes taste deep and satisfying.
9. Level 9: Spices and Herbs With Confidence
   You'll learn when to toast whole spices, bloom ground spices in oil, and add hardy and soft herbs, so your food gets bold flavour that doesn't overpower it.
10. Level 10: One-Pot Curries, Stews and Chillies
    You'll bring your protein and flavour skills together in one pot, building a curry, stew or chilli layer by layer, from the aromatics to the final simmer.
11. Level 11: Pasta, Noodles and Stir-Fries
    You'll learn quick weeknight methods for plant-based pasta sauces, noodle dishes and stir-fries, with plenty of protein and veg and none of the sogginess.
12. Level 12: Salads That Fill You Up
    You'll learn to build a main-meal salad that keeps you full, with grains, pulses or protein, a mix of textures and a punchy dressing.
13. Level 13: Soups With Body and Flavour
    You'll learn how to make plant-based soups that are thick, hearty and full of flavour, from smooth blended soups to chunky bean and lentil ones.
14. Level 14: Stocking a Smart Store Cupboard
    You'll learn which tins, dried goods, sauces, spices and freezer staples to keep in so you can cook a tasty plant-based meal at short notice, and how to read UK recipe measures with US equivalents.
15. Level 15: Plant-Based Baking Swaps in Outline
    You'll get an overview of common swaps for eggs, butter and milk in plant-based baking, and learn where each one works and where it struggles.
16. Level 16: Nutrients to Watch
    You'll learn which nutrients need extra attention on a vegetarian or vegan diet (B12, iron, iodine, omega-3, calcium and vitamin D) and where to find them, following NHS and British Dietetic Association guidance.
17. Level 17: Planning, Batch Cooking and Real Life
    You'll learn to plan a week of plant-based meals on a budget, batch-cook and freeze safely, and adapt dishes for mixed households and eating out.
18. Level 18: Final Challenge: Your Plant-Based Week Exam
    You'll bring the whole course together by planning and cooking a balanced plant-based menu that covers plate-building, protein, flavour, cooking methods, nutrition, planning and food safety.

Access

The first 2 levels are free with a free account. Every level, the podcast edition and the AI tutor come with All Access at £4.99/month or any Creator plan — see pricing.

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