Mastering Vegan Cooking: PLANT-BASED PROTEINS
All about the course
Cooking legumes perfectly is a challenge even in world-renowned restaurants. In this course, you will learn what amino acids are and how they affect our body; you will also come to understand the environmental impact of vegetable proteins compared to those of animal origin, all through delectable recipes such as an original Chickpea Ceviche, a fresh Tempeh Salad with Pears in Escabeche or the surprising Textures of Carob Bean dish, along with 12 more incredible gourmet proposals. A complete course that delves into acid precipitation, Maillard reactions, and the specific culinary techniques that will enable you to master the world of plant-based proteins.
Few professional chefs dedicate their efforts to developing the foundations of plant-based cuisine. Among them, even fewer offer training in 2— and 3—Michelin star restaurants, or teach plant-based cooking at some of the world’s best hospitality schools. Chef Alex Pirla, better known as Prabhu Sukh, does all this valuable work and more. Today for Aurea, he presents this course that, along with Vegetables and Cereals, forms the Mastering Vegan Cooking program.
Whether you are seeking to make a change in your diet or are keen to take your cooking to another level, or even if you are a professional looking to expand the techniques you already possess, this course will give you the knowledge and tools to reach your goals and master a 100 % vegan cuisine that is both sophisticated and satisfying.
Rewarded after course completion
Instructor-led course at your own pace
In this first module, we show you everything you need to navigate the platform confidently: a video tutorial, to acquaint you with the structure of the platform; instructions for how the course works; and also other practical information like icon legends, glossary, and the most common food allergies and sensitivities you should keep in mind to enjoy the recipes safely.
In this module, you will find information about all the ingredients and utensils used in this course: oils and healthy fats, as well as special ingredients like seaweed, textured pea or tempeh.
In this module, you will find tips about how to have a successful experience in the kitchen, how to reduce food waste, and also many of the fundamental factors that play a key role in the taste and texture of your dishes, such as flavor balance, pairings, and how to improve the plating and presentation of your creations.
One of the biggest mistakes made by cooks in vegetarian and vegan cooking is not giving sufficient importance to broths. Broths are the base of a cuisine and one of the basic preparations necessary to master before delving into the preparation of dishes, since they enhance the flavor of the ingredients, lending them depth and a more complex taste profile.
This module contains the necessary knowledge to begin preparing dishes rich in vegetables and with 100 % plant-based protein. Understanding the different types of plant-based proteins, their composition, provenance, and organoleptic properties will allow us to make better decisions and to enrich our dishes, as much on a technical as on a nutritional and environmental level.
In this module, we will learn which are the most interesting sources of plant-based protein: from something as traditional as pulses to the new generation of vegetable proteins, which bring us a unique organoleptic experience. Working with different sources of vegetable proteins will allow you not only to prepare nutritionally complete dishes but also to find an alternative to more traditional recipes, and inspire you to create a cuisine that is innovative, respectful, and suitable to even the most demanding of palates.
Why does the planet need us to eat vegetable proteins? In this module you will learn through different recipes and their preparation, how our culinary decisions can positively impact the carbon footprint produced by our eating habits, without giving up on gourmet cuisine.
Learning new techniques and ideas, and having a good understanding of the products we work with are fundamental aspects of plant-based cuisine, but even more important is knowing what goes on behind the recipes. In this module, you will find the basic notions of how proteins function and how, by exposing them to temperature, salt, acidity or air, we can modify their behavior and obtain new textures and flavors for our dishes.
This module explores how best to cook dried legumes through 5 different recipes, taking into account many factors such as legume type, age, size, water quality, or even elevation above sea level. Following these indications you will enjoy perfectly cooked legumes ready to incorporate into your recipes.
Time to put your new knowledge to the test, using plant-based protein to create your own signature dish! If you have successfully passed all the assignments, you will be awarded our certificate.
These are some examples of the recipes you will learn to make as you progress through the course:
TEMPEH SALAD WITH PEARS IN ESCABECHE
With this recipe you will learn how easily you can incorporate plant-based protein in your diet using a traditional Mediterranean conservation technique, escabeche, which provides flavor and aromas that transport you to the past, creating a very strong and round dish. An example that a good food experience can also be aligned with taking care of your health and the environment.
VEGETABLE CROQUETTES WITH MAYONNAISE
Two recipes in one are found in these mouthwatering croquettes that are served accompanied by a creamy and light vegan mayonnaise. Using the vegetable protein of your choice, you will learn how eggless batter works just perfectly, and how to master deep frying to achieve an ideally golden and crispy layer on the outside, with a fat-free and deliciously juicy interior.
TEXTURES OF CAROB BEAN
Who said legumes are only for savory dishes? The carob is a legume with many possibilities in pastry due to its sweet flavor, a texture similar to cacao, and its licorice and toasted wood-like aroma. You will learn how to prepare it using four methods with different organoleptic qualities: a quickbread, tender and spongy; a cream, smooth and silky; an ice-cream, crisp and earthy; and a foam, light and fresh. A nutritious dessert that will leave no one indifferent!
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