Mastering Vegan Cooking: CEREALS

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Cereals and pseudocereals are incredibly versatile, and in this course, you will delve into each type to better understand them through such delicious recipes as the creamiest Pumpkin & Wild Mushroom Risotto, a show-stopping Asparagus Paella, or comforting Millet “Meatballs.” More than a dozen healthy and vegan recipes allow you to explore how cereals behave both in cooking and cooling. You will develop the skills to take advantage of each cereal’s specific qualities and so make the most of them in your cooking.

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 Plant-based Proteins, 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.

365 days
Rewarded after course completion
Instructor-led course at your own pace

You set the pace. You have 1 year of access to the content and platform, with constant instructor feedback through assignments and messages. If you complete and pass all the assignments during that time, you’ll earn our Certificate of Completion.



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 black garlic, mirin, or agar-agar


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 before delving into the preparation of dishes, since they enhance the flavor of the ingredients, lending them depth and a more complex taste profile.


Through this module, you will learn the enormous versatility of cereals and pseudocereals, since they have a wide range of possibilities from a nutritional and gastronomic point of view. They provide large amounts of energy, are cheap, and easy to prepare —ideal for breakfast or as a main ingredient in our lunches to create exciting, modern dishes, both tasty and whole.


Cereals are the fundamental basis of a balanced diet, important for the vitamins, minerals, proteins and carbohydrates they provide. In this module, apart from preparing two delicious dishes, you will learn about the benefits of the different types of cereals you can include in your diet: modern cereals like rice, millet and wheat, pseudocereals like quinoa and buckwheat, and ancestral cereals like spelt and barley.


The study of the composition, structure and properties of cereals, and the reactions and transformations they undergo will help you to become a better cook. In this module, you will learn the basic structure of a grain and its composition, knowledge which will allow you to understand which cereal to choose and its characteristics as well as the specific treatment to apply to each to achieve satisfying results in every preparation.


Los cereales no solo brindan una nutrición esencial, sino que su variedad de sabores, texturas y colores complementan casi cualquier plato a base de plantas. En este módulo aprenderás como el remojado, la proporción de sólido y líquido y el tiempo de cocción son factores a tener en cuenta para beneficiarse de las propiedades de los cereales, así como para obtener la textura y el resultado deseados.


In this module, we go deeper into this versatile and popular ingredient: rice —a fundamental pillar in Asian and Mediterranean cuisine. Through different iconic dishes such as paella, risotto, wok, makis or nigiris, you will learn how each type of rice behaves and the techniques and tools needed to maximize its qualities.


Time to put your new knowledge to the test, creating your own signature dish showcasing cereals or pseudocereals. 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:


Paella is a symbol of Spanish gastronomy. We teach you how to manage the fire properly and control the ideal ratio of rice to liquid. Starting with a good sauté, a dark broth intensifies the flavor, green asparagus adds crunchiness and color, and a turmeric mayonnaise adds a final fatty element. Learn how to make a good paella and it will become a part of your cooking forever.


Once you are familiar with the technique for making nigiri and makis, the combinations are virtually endless: vegetables, greens, mushrooms, avocado, nuts… the sky’s the limit. As soon as you grasp how to properly cook Japanese sushi rice, your sushi will rival most traditional examples. Roasted pumpkin adds a pop of color to a dish free from animal suffering —a dish so tasty you’ll want to make it again and again.


This is not just a dish but a green symphony: 7 key ingredients and 5 steps to create a rich, elegant dish. We cook the quinoa in a clear broth, and serve it on a bed of chlorella pigment with raw broccoli couscous along with zucchini, the marrow of broccoli, scalded kale, and a touch of coriander chutney. When we add green to our dishes we add crunchiness and a fresh pop of color.



Alex Pirla

Alex Pirla has been in professional cooking for 20 years: from washing pans to sous-chef of a Michelin star restaurant, as well as consultant, executive chef, trainer (Basque Culinary Center, Hoffman…), entrepreneur and author (“Vegan Gourmet”, Urano), he has seen it all. His focus on developing the structural bases of plant-based food makes him an international reference in vegan cuisine, as well as a strong advocate of all food that contributes to a cleaner and healthier planet.

Marta Toledo

Born in Barcelona, Marta studied English Philology but soon realized that food was her true passion. She pursued a double degree in Cooking and Pastry at ESHOB, and while studying she changed her lifestyle towards a more clean and plant-based diet. Since she met chef Prabhu Sukh, they’ve worked together at events, yoga retreats, for consulting services, magazine articles, courses, and more, spreading the message that a more compassionate and delicious food is possible.

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