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Workshop: Plant-Based Cooking

Format: Hands-on vegan cooking class
Class Structure: Four themed rotating classes
Level: Suitable for passionate home cooks, food lovers, and professionals building plant-based skills

This workshop explores the vibrant world of plant-based cooking across Korea, China, Vietnam, India, the Mediterranean, and the Middle East. Students learn how to create satisfying vegan dishes using vegetables, legumes, tofu, seitan, grains, nuts, spices, fermented pastes, broths, sauces, and fresh herbs.

The focus is on building flavour without meat or dairy through texture, acidity, umami, spice, richness, aromatics, and careful cooking technique.

Workshop Learning Focus

By the end of this workshop, participants should be able to:

• Prepare vegetables, legumes, tofu, seitan, grains, nuts, and starches using global plant-based techniques.
• Apply frying, steaming, braising, simmering, grilling, blending, baking, and raw dessert methods.
• Create plant-based sauces, dipping sauces, chutneys, broths, consommés, and emulsions.
• Balance acidity, sweetness, spice, salt, richness, freshness, and umami without animal products.
• Present vegetable-focused dishes with colour, texture, cultural context, and professional finish.

General Plant-Based Cooking Notes

• Plant-based cooking depends on layers of flavour. Use aromatics, spices, fermented ingredients, toasted nuts, herbs, citrus, vinegar, mushrooms, seaweed, and slow-cooked vegetables to build depth.
• Texture is important. Combine crisp, soft, chewy, creamy, crunchy, fresh, and fried elements.
• Taste throughout cooking. Vegan dishes often need careful balance of salt, acid, sweetness, and fat.
• Keep fresh herbs vibrant by adding them late or using them as garnish.
• Press tofu before frying or mixing into patties so the texture becomes firmer and less watery.
• Soak dried mushrooms, mung beans, cashews, and rice in advance where required.
• Use clean oil and correct frying temperature for crisp results.
• Label allergens clearly: gluten, soy, sesame, nuts, peanuts, coconut, chilli, and wheat.

Class 1: Korean & Chinese Plant-Based Cooking

Months: Jan, May–Sep
Theme: Korean Buddhist flavours, fermented pastes, rice, tofu, vegetables, chilli, and umami-rich stocks

This class introduces deeply savoury plant-based cooking inspired by Korean and Chinese traditions. Students will learn how to use kombu, shiitake, tofu, rice cakes, lotus leaves, fermented chilli paste, sesame, ginger, garlic, and seasonal vegetables to create balanced vegan dishes.

Menu

• Yeonnik-bap — sticky rice wrapped in lotus leaf
• Oi-baek-kimchi — white cucumber kimchi
• Tteokbokki — spicy rice cakes with seasonal vegetables
• Doboo jeon — fried tofu and vegetable patties
• Cho-gochujang — sweet and spicy fermented bean paste sauce

🍄 Chaeso-Gumul — Kombu and Shiitake Mushroom Stock

This stock is a foundational element of Korean Buddhist-style cooking. Kombu and dried shiitake mushrooms create a clean, savoury, mineral-rich stock that can be used for soups, stews, rice cakes, braises, and noodle dishes.

Makes: Scant 1 litre
Active time: 5 minutes
Total time: 1 hour, or overnight steeping

Ingredients

• 1 litre cold water
• 15 g dried shiitake mushrooms
• 10 g kombu

Method

1. Place the water, dried shiitake mushrooms, and kombu in a container and refrigerate overnight.
2. The next day, remove and discard the kombu. Squeeze the shiitake mushrooms to extract as much stock as possible.
3. Reserve the mushrooms for another use.

Quick Method

1. Place the water, dried shiitake mushrooms, and kombu in a saucepan.
2. Bring to around 70°C and hold gently for 45–60 minutes.
3. Remove the kombu and squeeze the shiitake mushrooms to extract the stock.

Class Notes

Do not boil kombu hard, as it can become slimy and bitter. The stock should taste clean, savoury, and lightly oceanic.

🍚 Yeonnik-bap — Sticky Rice Wrapped in Lotus Leaf

Yeonnik-bap is a fragrant sticky rice parcel steamed inside lotus leaf. The leaf perfumes the rice with a gentle tea-like aroma, while shiitake mushrooms, chestnuts, vegetables, and sesame give the dish depth and texture. It is a beautiful plant-based centrepiece and a useful lesson in steaming, seasoning rice, and wrapping.

Serves: 2
Preparation time: 30 minutes, plus soaking
Cooking time: 40 minutes

Ingredients

• 160 g glutinous rice, soaked for at least 4 hours or overnight
• 40 g short-grain rice, soaked for at least 1 hour
• 2 dried lotus leaves, soaked in hot water until pliable
• 2 dried shiitake mushrooms, soaked and diced
• 40 g pumpkin or sweet potato, diced small
• 30 g carrot, diced small
• 30 g chestnuts, cooked and chopped, optional
• 1 jujube, sliced, optional
• 1 tbsp soy sauce
• 1 tsp sesame oil
• ½ tsp sugar
• ¼ tsp salt
• 120–150 ml chaeso-gumul, or mushroom stock
• 1 tsp toasted sesame seeds

Method

1. Drain the soaked glutinous rice and short-grain rice.
2. Rinse the lotus leaves and pat dry. Trim any tough stem ends.
3. In a bowl, mix the rice with shiitake mushrooms, pumpkin, carrot, chestnuts, jujube, soy sauce, sesame oil, sugar, salt, and sesame seeds.
4. Add enough mushroom stock to lightly moisten the rice mixture.
5. Place one lotus leaf on the bench. Spoon half the rice mixture into the centre.
6. Fold the leaf over the rice to form a neat parcel. Repeat with the second parcel.
7. Place the parcels seam-side down in a steamer.
8. Steam for 35–40 minutes, or until the rice is tender and sticky.
9. Rest for 5 minutes before opening at the table.

Class Notes

The rice must be soaked properly so it steams evenly. The lotus leaf is not eaten; it is used to perfume and wrap the rice. Students should taste the rice mixture before wrapping to check salt, sesame, and mushroom flavour.

🥒 Oi-baek-kimchi — Cucumber White Kimchi

This refreshing cucumber kimchi is cool, light, and crisp. It can be eaten fresh, but it becomes more tangy and savoury after 2–3 days of fermentation. Cucumber has high water content, making this a refreshing side dish for warm weather and spicy meals.

Serves: 2
Preparation time: 40 minutes
Cooking time: 5 minutes
Fermentation: Serve fresh or ferment for 2–3 days

Ingredients

• 1 cucumber, about 250 g, seeds removed and cut into batons
• ½ green chilli, sliced
• 3 shiso leaves, sliced
• 1 tbsp rice wine vinegar
• 2 cm piece ginger, minced
• 1 tsp shio kombu
• ¼ pear, grated
• 1 tbsp sesame seeds
• 1 tsp sugar
• ½ tsp salt

Method

1. Place the cucumber batons in a mixing bowl.
2. Add green chilli, shiso, rice wine vinegar, ginger, shio kombu, grated pear, sesame seeds, sugar, and salt.
3. Mix thoroughly so the cucumber is coated evenly.
4. Allow to marinate for 1–2 hours before serving.
5. Adjust seasoning with a little extra salt if required.
6. Serve fresh, or transfer to a clean container and ferment for 2–3 days for a tangier flavour.

Class Notes

This kimchi should taste fresh, clean, gently salty, and lightly sweet. For fermentation, use a clean container and keep the cucumber submerged in its seasoning liquid where possible.

🍄 Tteokbokki — Spicy Rice Cakes with Seasonal Vegetables

Tteokbokki is a comforting Korean rice cake dish with a deep umami flavour and a rich, spicy sauce. This plant-based version uses kombu and shiitake stock, vegetables, fried tofu, gochujang, gochugaru, and sesame. The rice cakes become soft, chewy, and glossy as the sauce reduces.

Serves: 2
Preparation time: 15 minutes
Active time: 15 minutes

Ingredients

• 250 g Korean rice cakes
• 500 ml chaeso-gumul, or shiitake mushroom stock
• ½ king oyster mushroom, sliced
• ½ brown onion, thinly sliced
• 2 leaves wombok, sliced
• 1 sheet fried tofu or abura-age, thinly sliced
• 2 garlic cloves, minced

Seasonings

• 2–3 tbsp gochujang
• 1 tbsp gochugaru
• 1 tbsp toasted sesame seeds
• 1 tbsp soy sauce
• 1 tsp sugar
• 1 tsp sesame oil

To Garnish

• 2 spring onions, thinly sliced
• 2 tsp toasted sesame seeds

Method

1. Place the stock in a wide saucepan and bring it to a simmer over medium-low heat.
2. Add garlic, king oyster mushroom, onion, and fried tofu. Simmer for 2–3 minutes, or until the onion begins to soften.
3. Add wombok and the seasoning ingredients. Stir until the gochujang is fully dissolved into the liquid.
4. Add rice cakes and simmer for 15–20 minutes, stirring often, until the rice cakes are soft and the sauce has reduced to a creamy consistency.
5. Garnish with spring onions and toasted sesame seeds.

Class Notes

Rice cakes can stick to the bottom of the pan, so stir regularly. The sauce should be glossy and thick, not watery. Students should balance sweetness, chilli, soy, and sesame at the end.

🍘 Doboo Jeon — Fried Tofu and Vegetable Patties

Doboo jeon are savoury tofu patties pan-fried until golden. They are soft inside, crisp outside, and full of vegetables, mushrooms, garlic, sesame, and spring onion. This dish teaches tofu pressing, binding without egg, vegetable moisture control, and shallow-frying.

Serves: 2
Preparation time: 25 minutes
Cooking time: 15 minutes
Makes: 8 small patties

Ingredients

• 250 g firm tofu, pressed and drained
• 1 dried shiitake mushroom, soaked and finely diced
• 40 g carrot, finely diced or grated
• 40 g zucchini, grated and squeezed dry
• 1 spring onion, finely sliced
• 1 garlic clove, minced
• 1 tsp ginger, minced
• 1 tbsp soy sauce
• 1 tsp sesame oil
• ½ tsp sugar
• ¼ tsp white pepper
• 2 tbsp potato starch or cornflour
• 1 tbsp plain flour or rice flour, plus extra if needed
• 1 tbsp sesame seeds, optional
• Vegetable oil, for frying

Method

1. Wrap the tofu in a clean cloth and press gently to remove excess moisture.
2. Crumble the tofu into a mixing bowl.
3. Add shiitake, carrot, zucchini, spring onion, garlic, ginger, soy sauce, sesame oil, sugar, white pepper, starch, flour, and sesame seeds.
4. Mix until the mixture holds together when pressed. Add a little more flour if too wet.
5. Shape into 8 small patties.
6. Heat a thin layer of oil in a frying pan over medium heat.
7. Pan-fry the patties for 2–3 minutes per side, or until golden and firm.
8. Drain briefly on paper towel and serve warm with cho-gochujang.

Class Notes

The tofu and zucchini must be well drained or the patties will fall apart. Keep the patties small so they are easy to turn. The texture should be tender but not wet.

🌶️ Cho-gochujang — Sweet and Spicy Fermented Bean Paste Sauce

Cho-gochujang is a bright, sweet, spicy, and tangy Korean sauce made with gochujang, vinegar, sugar, sesame, and garlic. It is served with tofu patties, vegetables, rice dishes, noodles, and fried snacks.

Serves: 2
Preparation time: 10 minutes

Ingredients

• 2 tbsp gochujang
• 1 tbsp rice vinegar
• 1 tsp soy sauce
• 1 tsp sugar or rice syrup
• 1 tsp sesame oil
• 1 small garlic clove, grated
• 1 tsp toasted sesame seeds
• 1–2 tsp water, to loosen
• ½ tsp lemon or lime juice, optional

Method

1. Place gochujang, rice vinegar, soy sauce, sugar, sesame oil, garlic, sesame seeds, and water in a bowl.
2. Stir until smooth and glossy.
3. Adjust with extra vinegar for tang, sugar for sweetness, or water for a thinner dipping sauce.
4. Finish with lemon or lime juice if a brighter flavour is desired.

Class Notes

The sauce should taste balanced: spicy, sweet, tangy, salty, and savoury. It is a good example of how fermented pastes bring depth to plant-based cooking.

Class 2: Vietnamese Plant-Based Cooking

Months: Feb, Jun–Oct
Theme: Fresh herbs, rice paper, mung beans, tofu, seitan, lemongrass, dipping sauces, and aromatic broths

This class introduces Vietnamese plant-based cooking through fresh vegetables, herbs, rice-based doughs, fried tofu, seitan, and deeply aromatic broths. Students learn how to balance sweet, sour, salty, spicy, fresh, and savoury flavours.

Menu

• Nuoc cham chay — sweet and sour dipping sauce
• Bánh ít trần — steamed rice and mung bean dumplings
• Gỏi cuốn chay — fresh rice paper rolls with seasonal vegetables
• Seitan “braised pork ribs” with vegetable stock and glaze
• Bún bò Huế chay — lemongrass broth with tofu cakes

🥣 Nước Chấm Chay — Sweet and Sour Dipping Sauce

Nước chấm is one of the central seasoning sauces of Vietnamese cuisine. This plant-based version uses vegan fish sauce, lime, sugar, chilli, and garlic to create a bright dipping sauce for rice paper rolls, dumplings, noodles, vegetables, tofu, and seitan.

Makes: About 150 ml
Total time: 10 minutes
Active time: 10 minutes

Ingredients

• 4 tbsp water
• 2 tbsp vegan fish sauce
• 2½ tbsp sugar
• 1 lime, juiced
• ⅓ Thai chilli, minced
• 1 small garlic clove, minced

Method

1. Place water, vegan fish sauce, sugar, lime juice, chilli, and garlic in a mixing bowl.
2. Stir until the sugar has completely dissolved.
3. Taste and adjust with more lime, sugar, chilli, or vegan fish sauce as required.

Class Notes

This sauce should taste sweet, sour, salty, and lightly spicy. It is one of the best lessons in Vietnamese flavour balance.

🍯 Dậu Phộng Tương — Peanut Sauce

This creamy peanut sauce is a useful companion for rice paper rolls and grilled or fried tofu. Hoisin, coconut milk, peanut butter, lime, garlic, and chilli paste create a rich, savoury, sweet, and nutty sauce.

Serves: 2
Preparation time: 15 minutes
Execution time: 5 minutes

Ingredients

• 2 tbsp hoisin sauce
• 50 ml coconut milk
• 1 tbsp peanut butter
• 1 garlic clove, grated
• ½ lime, juiced
• 1 tsp vegan nam phrik pao or vegan chilli paste

Method

1. Combine all ingredients in a mixing bowl.
2. Mix until smooth and thoroughly incorporated.
3. Adjust with more lime juice for brightness or coconut milk to loosen.

Class Notes

This sauce should be creamy but pourable. It brings richness to fresh rice paper rolls and balances the herbs and vegetables.

🍶 Mỡ Hành — Spring Onion Oil

Spring onion oil adds colour, aroma, and gentle onion sweetness to Vietnamese dishes. It can be used over dumplings, rice noodles, tofu, grilled vegetables, and rice dishes.

Makes: 300 ml
Active time: 5 minutes
Total time: 10 minutes

Ingredients

• 5 spring onions, minced
• 300 ml vegetable oil
• 2 cm piece ginger, minced

Method

1. Place minced spring onion and ginger in a heatproof bowl.
2. Heat the vegetable oil in a saucepan over medium-low heat to around 150°C.
3. Carefully pour the hot oil over the spring onion and ginger.
4. Allow to cool before using.

Class Notes

The oil should sizzle when poured over the spring onion, but it should not burn the herbs. Use a heatproof bowl and pour away from the body.

🍘 Bánh Ít Trần — Steamed Rice and Mung Bean Dumplings

These dumplings are a rich and hearty centrepiece of Vietnamese temple-style cooking. The sticky rice flour dough wraps a savoury mung bean, tofu, mushroom, and spring onion filling. They are steamed on banana leaves until soft, chewy, and glossy.

Makes: 8 dumplings
Active time: 25 minutes
Total time: 40 minutes

Ingredients

Dough

• 73 g glutinous rice flour
• 1 tsp rice flour, about 5 g
• ½ tsp salt
• 2 tsp vegetable oil
• 65 g hot water

Filling

• 150 g mung beans, soaked overnight and steamed for 30 minutes
• 40 g fried tofu, finely chopped
• 1 dried shiitake mushroom, soaked overnight and finely diced
• 1 wood ear mushroom, soaked overnight and finely diced
• 3 tbsp mỡ hành, spring onion oil
• ½ tsp salt
• 1 tsp vegan fish sauce
• 1 tsp sugar

To Wrap

• Banana leaves, cut into 4 x 4 cm squares
• Oil spray or a little vegetable oil

Method

1. Combine glutinous rice flour, rice flour, salt, vegetable oil, and hot water in a mixing bowl.
2. Knead until the dough is smooth and cohesive. Wrap and rest for 20 minutes.
3. Mix mung beans, fried tofu, shiitake, wood ear mushroom, spring onion oil, salt, vegan fish sauce, and sugar in a bowl.
4. Prepare a steamer and lightly oil the banana leaf squares.
5. Divide the mung bean filling into 35 g pieces and roll into balls.
6. Divide the dough into equal portions. Flatten each portion into a round about 1 cm thick.
7. Wrap the dough around the filling and roll into a smooth ball.
8. Place each dumpling on a banana leaf square.
9. Steam for 10–12 minutes, or until the dough is glossy and cooked through.

Class Notes

The dough should be soft and pliable, not crumbly. If it cracks, knead in a few drops of hot water. The filling should be savoury and well seasoned because the rice dough is mild.

🌿 Gỏi Cuốn Chay — Fresh Rice Paper Rolls with Seasonal Vegetables

Fresh rice paper rolls are light, colourful, and flexible. They teach students how to hydrate rice paper, layer fillings, use fresh herbs, and roll tightly without tearing. Serve with nước chấm chay or peanut sauce.

Serves: 2
Total time: 25 minutes
Active time: 20 minutes

Ingredients

• 8 rice papers
• 50 g wombok, finely sliced
• ½ cucumber, julienned
• 160 g fried tofu, sliced
• 100 g cooked rice vermicelli noodles
• 2 sprigs coriander leaves
• 2 sprigs mint
• 2 sprigs Thai basil leaves
• 2 sprigs shiso leaves
• Nước chấm chay or peanut sauce, to serve

Method

1. Fill a bowl with room-temperature water.
2. Submerge one rice paper in the water until it begins to soften.
3. Place the softened rice paper on a clean tea towel or board.
4. Arrange a small amount of wombok, cucumber, tofu, rice noodles, and herbs in the centre.
5. Fold the left and right edges inward.
6. Starting from the bottom, roll firmly over the filling and continue rolling tightly. The rice paper will seal itself.
7. Repeat with the remaining rice papers.
8. Serve with nước chấm chay or peanut sauce.

Class Notes

Do not over-soak rice paper; it continues softening as you work. Use less filling than expected for neat rolls. Fresh herbs should be visible through the wrapper for presentation.

🍖 Seitan “Braised Pork Ribs” with Vegetable Stock and Glaze

This plant-based dish uses seitan to create a chewy, savoury, rib-style texture. The seitan is simmered gently in aromatic vegetable stock, then glazed with soy, mushroom, ginger, garlic, and caramel notes. It teaches students how to build meaty plant-based texture without animal products.

Serves: 2
Preparation time: 25 minutes
Cooking time: 45 minutes

Ingredients

Seitan Dough

• 120 g vital wheat gluten
• 20 g chickpea flour or plain flour
• 1 tbsp nutritional yeast, optional
• ½ tsp smoked paprika
• ½ tsp garlic powder
• ½ tsp onion powder
• ¼ tsp white pepper
• 120 ml vegetable stock
• 1 tbsp soy sauce
• 1 tsp sesame oil or vegetable oil

Braising Stock

• 600 ml vegetable stock
• 2 slices ginger
• 2 garlic cloves, crushed
• 1 spring onion, cut into large pieces
• 1 dried shiitake mushroom, optional
• 1 tbsp soy sauce

Glaze

• 2 tbsp soy sauce
• 1 tbsp hoisin sauce
• 1 tbsp coconut sugar or brown sugar
• 1 tsp rice vinegar
• 1 tsp vegan fish sauce, optional
• 1 tsp grated ginger
• 1 small garlic clove, grated
• 2 tbsp braising stock

To Serve

• Sliced spring onion
• Sesame seeds
• Pickled vegetables or herbs

Method

1. Combine vital wheat gluten, chickpea flour, nutritional yeast, smoked paprika, garlic powder, onion powder, and white pepper in a bowl.
2. Mix vegetable stock, soy sauce, and oil separately.
3. Pour the liquid into the dry ingredients and mix until a dough forms.
4. Knead gently for 1–2 minutes only. Over-kneading can make seitan too firm.
5. Shape into rib-like pieces or thick strips.
6. Place vegetable stock, ginger, garlic, spring onion, shiitake, and soy sauce in a saucepan. Bring to a gentle simmer.
7. Add seitan and simmer gently for 30–35 minutes. Do not boil hard.
8. Remove seitan and pat dry.
9. Combine glaze ingredients in a pan and simmer until slightly syrupy.
10. Add seitan pieces and turn until coated and glossy.
11. Serve with spring onion, sesame seeds, and pickled vegetables or herbs.

Class Notes

Seitan must simmer gently. A hard boil can make the texture spongy. The glaze should be sticky, savoury, sweet, and slightly tangy.

🍜 Bún Bò Huế Chay — Lemongrass Broth with Tofu Cakes and Rice Noodles

This vegan noodle soup relies on mushrooms, kombu, tomato, charred aromatics, lemongrass, and chilli oil to create a deeply savoury broth. Tofu cakes, fried tofu, rice noodles, herbs, and fresh garnish complete the bowl.

Serves: 6 for broth, or 2 assembled bowls
Total time: 2 hours
Active time: 25 minutes

Ingredients

Broth

• 4 litres cold water
• 4 dried shiitake mushrooms
• 60 g kombu
• 4 spring onions
• 1 corn cob, sliced into 3 pieces
• 1 tomato, whole
• 1 carrot, charred and cut into large chunks

Aromatics

• 1 brown onion, halved and charred
• 1 garlic head, halved horizontally
• 2 stalks lemongrass, bruised
• 2 spring onions
• ¼ pineapple

Sate

• 2 tbsp annatto seed oil
• 1 tsp gochugaru chilli flakes
• 2 garlic cloves, minced
• 1 shallot, minced
• 1 tsp vegan fish sauce
• ½ tsp shiitake mushroom stock powder
• ½ tsp sugar
• 3 cm piece lemongrass, minced
• ½ king brown mushroom, finely minced

Assembly for 2 Bowls

• 300 g fresh thick rice noodles
• 20 g bean sprouts
• 2 slices vegetarian tofu cake
• 2 pieces fried tofu or abura-age
• 500 ml broth
• 1 tsp sugar
• 1 tsp vegan fish sauce
• ¼ tsp salt

Garnish

• ¼ lemon or lime
• ¼ brown onion, thinly sliced
• Banana blossom, thinly sliced, optional
• 1 tbsp chopped coriander

Method

1. Place all broth and aromatic ingredients in a pot of cold water and bring to a simmer.
2. Once the stock comes to a simmer, remove and discard the kombu.
3. Simmer for 45 minutes to 1 hour, then strain through a fine mesh strainer.
4. To make the sate, heat annatto seed oil in a small pot over low heat.
5. Add shallot, garlic, and minced lemongrass. Cook gently until tender.
6. Add chilli flakes, sugar, vegan fish sauce, mushroom powder, and minced mushroom. Cook for 1–2 minutes.
7. Add fried tofu and tofu cake to the sate and coat generously.
8. For assembly, place 500 ml strained broth in a saucepan and bring to a simmer.
9. Season with sugar, vegan fish sauce, and salt.
10. Place rice noodles in bowls. Add tofu cake, fried tofu, bean sprouts, onion, coriander, and optional banana blossom.
11. Pour hot broth over the noodles and serve with lemon or lime.

Class Notes

The broth should be aromatic from lemongrass and naturally sweet from vegetables. Kombu should be removed early to avoid bitterness. Sate adds colour, heat, and depth to the final bowl.

Class 3: Indian Plant-Based Cooking

Months: Mar, Jul, Nov
Theme: Spices, legumes, coconut, chutneys, fried snacks, rice, curries, and plant-based comfort food

This class explores Indian plant-based cooking through spice tempering, chutneys, fritters, rice dishes, creamy coconut vegetable curry, and cashew-based kofta curry. Students learn how to use spices in layers and how to balance richness, heat, sourness, and freshness.

Menu

• Aloo bajji pakora — potato or mixed vegetable fritters with mint chutney
• Ooralu chitranna — Kerala festival rice
• Malai kofta — cashew and tomato curry with potato and tofu balls
• Vegetable kurma — mixed vegetables with grated coconut
• Kara or palak chutney — tomato-tamarind or spinach chutney

🍘 Aloo Bajji Pakora — Potato Fritters

These potato fritters have a light, crisp batter made with chickpea flour, rice flour, spices, ginger, and garlic. They are excellent served with chutney, yoghurt-style dipping sauce, or as part of a larger Indian meal.

Serves: 2
Preparation time: 15 minutes
Execution time: 15 minutes

Ingredients

• 1½ white potatoes, peeled and sliced
• 600 ml vegetable oil, for frying

Batter

• 100 g besan, chickpea flour
• 2 tbsp rice flour
• 200 ml water
• ¾ tsp salt
• ½ tsp Kashmiri chilli powder
• ¼ tsp turmeric powder
• ¼ tsp ajwain seeds
• ¼ tsp baking powder
• 1 tsp ginger paste
• 1 tsp garlic paste

Method

1. Heat the vegetable oil in a heavy-bottomed saucepan to 180°C.
2. Mix besan, rice flour, salt, Kashmiri chilli, turmeric, ajwain, and baking powder in a bowl.
3. Slowly whisk in the water until a smooth batter forms.
4. Stir in ginger paste and garlic paste.
5. Dip potato slices into the batter and place carefully into the hot oil.
6. Fry for 3–4 minutes, turning halfway, until golden and cooked through.
7. Drain well on paper towel.
8. Season with a pinch of salt and serve immediately with chutney.

Class Notes

The oil must be hot enough to crisp the batter quickly. If the oil is too cool, the pakora will absorb oil and become heavy. Slice potatoes evenly so they cook at the same rate.

🌿 Mint Coriander Chutney

This bright green chutney is fresh, spicy, tangy, and cooling. It pairs well with fried snacks, rice dishes, curries, and grilled vegetables.

Serves: 2
Preparation time: 10 minutes

Ingredients

• 1 cup coriander leaves
• ½ cup mint leaves
• 1 green chilli
• 1 tsp ginger paste
• 1 tbsp lime or lemon juice
• ½ tsp cumin seeds, ground
• ½ tsp salt
• 1 tsp sugar, optional
• 1–2 tbsp water, as needed

Method

1. Place coriander, mint, green chilli, ginger, lime juice, cumin, salt, sugar, and 1 tbsp water in a blender.
2. Blend until smooth, adding a little more water if needed.
3. Taste and adjust with more salt, lime, or chilli.

Class Notes

Keep the chutney bright by blending quickly and serving fresh. It should taste herbal, tangy, lightly hot, and refreshing.

🍚 Ooralu Chitranna — Kerala Festival Rice

This spiced rice is made by mixing cooked rice with a masala paste of coconut, tamarind, curry leaves, cumin, coriander, and chilli, then finishing with fragrant temper oil. It is warming, aromatic, and full of texture.

Serves: 2
Preparation time: 20 minutes
Execution time: 20 minutes

Ingredients

Masala Paste

• 60 g grated coconut
• 5 sprigs coriander leaves, some reserved for garnish
• 15 curry leaves, minced
• 1 tsp cumin seeds
• 1 tsp green chilli
• 1 pinch hing, asafoetida
• ¼ tsp turmeric powder
• 2 tsp tamarind paste
• ½ tsp salt
• 2 tbsp temper oil

Rice

• 300 g cooked basmati rice
• Pinch of salt, to taste
• Extra temper oil, to garnish

Method

1. In a mortar and pestle, crush the masala paste ingredients together.
2. Start with the dry and tougher ingredients, then add the wet and soft ingredients until a paste-like consistency forms.
3. Heat a heavy-bottomed skillet over medium heat and add temper oil.
4. Add the ground masala and sauté gently for 4–5 minutes over medium-low heat until it looks drier and darker.
5. Add cooked rice and reserved chopped coriander.
6. Mix until well combined.
7. Season with a pinch of salt and garnish with extra temper oil.

Class Notes

Use cooled cooked rice so the grains stay separate. The masala should be cooked until fragrant and slightly dry before adding the rice.

🍶 Temper Oil — Flavoured Ghee or Coconut Oil

Temper oil is used to add aroma, spice, and richness to rice, chutneys, curries, and vegetables. For a vegan class, use coconut oil or vegetable oil instead of ghee.

Makes: 100 ml
Preparation time: 5 minutes
Execution time: 2 minutes

Ingredients

• 100 g coconut oil or vegetable oil
• 7 g mustard seeds
• 1 tsp urad dal
• 1 tbsp garlic paste
• 1 tbsp ginger paste
• 4 sprigs curry leaves
• 1 shallot, sliced
• 1 dried red chilli, torn

Method

1. Heat the oil in a frying pan over medium heat.
2. Add mustard seeds and curry leaves. Cook until the mustard seeds begin to pop and the leaves are fried.
3. Add shallot and fry for 3–4 minutes until softened and lightly caramelised.
4. Add garlic paste, ginger paste, and dried chilli.
5. Turn off the heat and let the oil sit for 1 minute before using.

Class Notes

Mustard seeds can pop quickly, so use a deep enough pan. Curry leaves may splutter when they hit hot oil.

🌿 Vegetable Kurma — Mixed Vegetables with Grated Coconut

Kurma is made in two stages: a spiced coconut paste and a vegetable curry. The result is creamy, fragrant, and deeply satisfying without dairy. This dish teaches students how nuts, coconut, spices, and vegetables can create a rich plant-based gravy.

Serves: 2
Preparation time: 20 minutes
Execution time: 20 minutes

Ingredients

Spice Paste

• ¼ cinnamon stick
• 3 whole cloves
• 1 cardamom pod
• ½ tsp cumin seeds
• ½ tsp fennel seeds
• 1 tsp coriander seeds
• 1 tbsp toasted sesame seeds
• 10 cashews, soaked overnight
• 60 g grated coconut

Curry

• 1½ tbsp coconut oil
• ½ brown onion, sliced
• 1 tsp garlic paste
• 1 tsp ginger paste
• ½ tsp turmeric powder
• ½ tsp Kashmiri chilli powder
• 1 tomato, diced
• 4 green beans, cut into 2 cm pieces
• 1 potato, diced into 2 cm cubes
• 60 g cauliflower, diced into 2 cm pieces
• ½ carrot, diced into 2 cm cubes
• Water, as needed
• Salt, to taste

Method

1. Grind all spice paste ingredients in a mortar and pestle until coarse and fragrant.
2. Heat coconut oil in a heavy-bottomed skillet over medium heat.
3. Add onion and fry for 2–3 minutes until lightly browned.
4. Add ginger and garlic paste and cook for 1 minute until fragrant.
5. Add turmeric and Kashmiri chilli powder. Cook for 30 seconds.
6. Add tomato, potato, cauliflower, carrot, and green beans.
7. Add the spice paste and cook, stirring occasionally, until the coconut oil begins to separate from the curry.
8. Add a little water and simmer until the vegetables are cooked through.
9. Adjust salt and cook until the curry has a rich gravy-like consistency.

Class Notes

Cooking the spice paste properly develops the flavour. Add water gradually so the curry does not become thin. The final texture should be creamy, not watery.

🥬 Palak Chutney — Spinach Sauce

This tangy green chutney is excellent with fried foods, rice, and curries. Spinach, coconut, tamarind, chilli, and temper oil create a fresh and savoury side sauce.

Serves: 2
Preparation time: 15 minutes
Execution time: 5 minutes

Ingredients

• 150 g spinach, chopped and blanched
• 50 g grated coconut
• 3 tbsp temper oil
• 2 tsp tamarind paste
• 1 green chilli
• 1 tsp ginger paste
• ½ tsp cumin seeds, ground
• ½ tsp salt

Method

1. Steam or blanch the spinach for 2 minutes.
2. Cool in ice water and squeeze out excess moisture.
3. Combine spinach, coconut, temper oil, tamarind paste, green chilli, ginger paste, cumin, and salt in a food processor.
4. Blend until smooth.

Class Notes

Cooling the spinach quickly helps keep the colour bright. The chutney should be tangy, fresh, and lightly spiced.

🥣 Kara Chutney — Tomato-Tamarind Sauce

This chutney is rich, tangy, and slightly sweet from roasted tomato and garlic. It works well with pakora, rice, dosa-style dishes, and curries.

Serves: 2
Preparation time: 15 minutes
Execution time: 5 minutes

Ingredients

• 1 tomato, roasted
• 1 garlic clove, roasted and minced
• 1 tbsp tamarind paste
• ½ tsp salt
• 1–2 tbsp water
• 2 tbsp temper oil

Method

1. Preheat oven to 180°C.
2. Roast the tomato and garlic for about 20 minutes, or until soft.
3. Blend roasted tomato, garlic, tamarind paste, water, and salt until smooth.
4. Place in a serving ramekin and spoon temper oil over the top.

Class Notes

The chutney should taste tangy, savoury, and gently sweet. Roasting the tomato and garlic gives the sauce depth.

🥬 Vegan Malai Kofta — Potato and Tofu Balls with Cashew Tomato Curry

This creamy curry uses potatoes, tofu, cashews, tomatoes, onions, and spices to create a rich plant-based version of malai kofta. The fried kofta are soft and savoury, while the cashew tomato gravy is aromatic and luxurious.

Serves: 2
Active time: 30 minutes
Total time: 30 minutes

Ingredients

Cashew Masala

Whole Spices

• 2 green cardamom pods
• 1 cinnamon stick
• 4 cloves
• 1 tsp cumin seeds

Masala Mix

• 1 brown onion, diced
• 1 green Thai chilli, minced
• 1 tsp garlic paste
• 1 tsp ginger paste
• 1 tbsp vegetable oil
• 2 roma tomatoes, diced
• 200 ml water
• 100 g raw cashews, soaked overnight and blended
• 1 tsp lemon juice
• 2 sprigs coriander, chopped

Ground Spices

• 2 tsp fenugreek leaves
• 1 tsp Kashmiri chilli powder
• 1 tsp garam masala
• ½ tsp turmeric powder
• ½ tsp coriander powder
• ½ tsp salt

Kofta

• 150 g firm tofu, pressed and cubed
• 100 g potatoes, steamed and riced
• 15 g cornstarch
• 50 g raw cashews, soaked overnight and blended
• 1 tsp ginger paste
• ½ tsp garam masala
• ½ tsp Kashmiri chilli powder
• ½ tsp salt
• Vegetable oil, for frying

Method

1. Drain tofu by placing it between a tea towel with a weight on top to press out moisture.
2. Grind tofu in a food processor to a coarse consistency.
3. Mix tofu, riced potato, cornstarch, blended cashews, ginger paste, garam masala, Kashmiri chilli, and salt by hand.
4. Add a little extra starch if needed to bind the mixture.
5. Heat oil to 180°C. Form the kofta mixture into balls and fry for 3–4 minutes until golden brown. Drain on paper towel.
6. For the cashew masala, heat vegetable oil in a pan over medium-low heat.
7. Add whole spices and diced onion. Sweat for 3–4 minutes until the onion begins to soften.
8. Add ginger paste, garlic paste, and green chilli. Cook for 1–2 minutes until fragrant.
9. Add ground spices and cook for 1 minute.
10. Add tomatoes and cook for 2–3 minutes until softened.
11. Add blended cashews and water. Cook until the sauce thickens to a gravy consistency.
12. Add kofta gently and season to taste.
13. Finish with lemon juice and chopped coriander.

Class Notes

Pressing tofu helps the kofta bind. The sauce should be rich and creamy but still balanced with lemon and fresh coriander. Add the kofta gently so they do not break.

Class 4: Mediterranean & Middle Eastern Plant-Based Cooking

Months: Apr, Aug, Dec
Theme: Legumes, grains, nuts, olive oil, herbs, garlic, tahini, eggplant, zucchini, pomegranate, and raw desserts

This class explores plant-based cooking through Mediterranean and Middle Eastern flavours. Students learn how to build richness from legumes, nuts, olive oil, tahini, herbs, grains, roasted vegetables, garlic sauces, and fruit.

Menu

• Homemade hummus
• Stuffed zucchini with wild rice and herbs
• Chickpea pancakes, farinata
• Charred eggplant with toum and pomegranate
• Raw strawberry–cashew cheesecake bites

🧆 Homemade Hummus

Hummus is a classic chickpea and tahini dip that becomes smooth, creamy, and bright when balanced with lemon, garlic, salt, and olive oil. This recipe teaches students how to use legumes and sesame paste to create richness without dairy.

Serves: 2–4
Preparation time: 15 minutes
Execution time: 5 minutes

Ingredients

• 250 g cooked chickpeas, drained
• 50 g tahini
• 1 small garlic clove, grated
• 2 tbsp lemon juice
• ½ tsp ground cumin
• ½ tsp salt, or to taste
• 2–4 tbsp iced water
• 1 tbsp extra virgin olive oil, plus extra to serve

To Serve

• Paprika or sumac
• Chopped parsley
• Toasted sesame seeds or pine nuts, optional
• Warm flatbread or vegetable sticks

Method

1. Place chickpeas, tahini, garlic, lemon juice, cumin, salt, and olive oil in a food processor.
2. Blend until thick and smooth.
3. Add iced water one tablespoon at a time and continue blending until light and creamy.
4. Taste and adjust with more lemon, salt, or tahini.
5. Spoon onto a plate and make a swirl with the back of a spoon.
6. Finish with olive oil, paprika or sumac, parsley, and sesame seeds or pine nuts.

Class Notes

Cold water helps loosen and lighten the hummus. For the smoothest hummus, use very soft chickpeas. The flavour should be nutty, lemony, savoury, and creamy.

🥒 Stuffed Zucchini with Wild Rice and Herbs

Stuffed zucchini is a generous vegetable-based dish filled with wild rice, herbs, nuts, tomato, lemon, and spices. It teaches students how to prepare a grain filling, hollow vegetables, bake with sauce, and create a satisfying plant-based main course.

Serves: 2
Preparation time: 30 minutes
Cooking time: 40 minutes

Ingredients

• 2 medium zucchini
• 120 g cooked wild rice or mixed rice
• 1 tbsp olive oil
• ½ brown onion, finely diced
• 1 garlic clove, minced
• 1 small tomato, diced
• 1 tbsp tomato paste
• 1 tbsp chopped parsley
• 1 tbsp chopped mint
• 1 tbsp chopped dill, optional
• 1 tbsp toasted pine nuts or almonds
• 1 tbsp raisins or currants, optional
• ½ tsp ground cumin
• ¼ tsp ground cinnamon
• ½ tsp salt
• Black pepper, to taste
• 1 tbsp lemon juice

Baking Sauce

• 200 ml vegetable stock
• 100 g passata or crushed tomato
• 1 tsp olive oil
• Pinch of salt

Method

1. Cut zucchini in half lengthways. Scoop out the centre with a spoon, leaving a shell about 5 mm thick. Finely chop the scooped zucchini flesh.
2. Heat olive oil in a frying pan over medium heat. Add onion and cook for 2–3 minutes until soft.
3. Add garlic and chopped zucchini flesh. Cook for 2 minutes.
4. Add tomato, tomato paste, cumin, cinnamon, salt, and pepper. Cook until thickened.
5. Stir in cooked wild rice, herbs, nuts, raisins if using, and lemon juice.
6. Taste and adjust seasoning.
7. Fill the zucchini shells with the rice mixture.
8. Mix vegetable stock, passata, olive oil, and salt in a baking dish.
9. Place stuffed zucchini into the sauce. Cover with foil and bake at 190°C for 25 minutes.
10. Remove foil and bake for another 10–15 minutes until tender.
11. Serve with extra herbs and lemon.

Class Notes

The filling should be moist but not wet. The zucchini should be tender but still hold its shape. Lemon and herbs are important for freshness.

🫓 Chickpea Pancakes — Farinata

Farinata is a thin baked chickpea pancake from the Mediterranean coast. Chickpea flour, water, olive oil, and salt create a crisp-edged, creamy-centred pancake that is naturally vegan and gluten-free.

Serves: 2
Preparation time: 10 minutes, plus resting
Cooking time: 20 minutes

Ingredients

• 100 g chickpea flour
• 250 ml water
• 1 tbsp extra virgin olive oil, plus extra for the pan
• ½ tsp salt
• Black pepper, to taste
• 1 tsp chopped rosemary, optional
• ¼ small red onion, thinly sliced, optional

Method

1. Whisk chickpea flour, water, olive oil, salt, and pepper in a bowl until smooth.
2. Rest the batter for at least 30 minutes, or up to 2 hours.
3. Preheat oven to 230°C. Place a small ovenproof frying pan or tray in the oven to heat.
4. Carefully add a little olive oil to the hot pan.
5. Pour in the batter and scatter with rosemary and red onion if using.
6. Bake for 15–20 minutes until golden, crisp at the edges, and set in the centre.
7. Cut into wedges and serve hot.

Class Notes

Resting allows the chickpea flour to hydrate. The pan must be hot so the farinata sets quickly and develops crisp edges. Serve immediately for best texture.

🍆 Charred Eggplant with Toum and Pomegranate

Charred eggplant becomes smoky, silky, and rich. Toum, a Lebanese garlic sauce, adds sharpness and creaminess without dairy, while pomegranate brings sweetness, acidity, and colour. This dish teaches charring, garlic emulsification, and bold garnish balance.

Serves: 2
Preparation time: 20 minutes
Cooking time: 25 minutes

Ingredients

Eggplant

• 1 large eggplant
• 1 tbsp olive oil
• ½ tsp salt
• 1 tsp lemon juice

Quick Toum

• 2 garlic cloves, peeled
• ¼ tsp salt
• 1 tbsp lemon juice
• 80 ml neutral oil
• 1 tbsp iced water, if needed

To Serve

• 1 tbsp pomegranate molasses
• 2 tbsp pomegranate seeds
• 1 tbsp chopped parsley or mint
• 1 tbsp toasted pine nuts or almonds, optional
• Extra virgin olive oil
• Sumac, optional

Method

1. Char the eggplant over a gas flame, grill, or hot oven until the skin is blackened and the flesh is soft.
2. Place in a bowl and cover for 5 minutes to steam.
3. Peel away the charred skin and place the flesh in a colander to drain.
4. Season eggplant with olive oil, salt, and lemon juice.
5. For the toum, blend garlic, salt, and lemon juice until smooth.
6. Slowly drizzle in oil while blending to form a thick emulsion. Add iced water if needed to lighten.
7. Spread toum on a plate and spoon the eggplant over or beside it.
8. Drizzle with pomegranate molasses and olive oil.
9. Garnish with pomegranate seeds, herbs, nuts, and sumac.

Class Notes

The eggplant must be cooked until completely soft. Toum can split if oil is added too quickly, so drizzle slowly. The final dish should be smoky, sharp, creamy, sweet, and fresh.

🍓 Raw Strawberry–Cashew Cheesecake Bites

These raw cheesecake bites use soaked cashews, coconut, lemon, and strawberries to create a creamy dairy-free dessert. A date and nut base provides sweetness and texture. This recipe teaches students how nuts can replace dairy in plant-based desserts.

Makes: 10–12 bites
Preparation time: 30 minutes
Chilling time: 2 hours minimum

Ingredients

Base

• 80 g almonds or cashews
• 60 g pitted dates
• 1 tbsp desiccated coconut
• Pinch of salt
• 1 tsp coconut oil, optional

Strawberry Cashew Filling

• 120 g raw cashews, soaked overnight and drained
• 80 g strawberries, hulled
• 40 ml coconut cream
• 2 tbsp maple syrup or rice syrup
• 1 tbsp lemon juice
• 1 tsp lemon zest
• 1 tsp vanilla extract
• Pinch of salt
• 1 tbsp melted coconut oil

To Finish

• Sliced strawberries
• Desiccated coconut
• Freeze-dried strawberry powder, optional

Method

1. Place almonds or cashews, dates, coconut, salt, and coconut oil in a food processor.
2. Pulse until the mixture sticks together when pressed.
3. Press into the base of small silicone moulds or a lined small tray.
4. Blend soaked cashews, strawberries, coconut cream, maple syrup, lemon juice, lemon zest, vanilla, salt, and coconut oil until very smooth.
5. Spoon the filling over the base.
6. Chill in the freezer for at least 2 hours, or until firm.
7. Remove from moulds and garnish with strawberries, coconut, or strawberry powder.
8. Allow to soften slightly before serving.

Class Notes

Cashews must be soaked well for a smooth texture. Lemon balances the richness and gives a cheesecake-style flavour. Keep the bites chilled until serving.

Student Takeaways

• Full recipe pack for all four Plant-Based Cooking classes.
• Plant-based flavour-building guide.
• Sauce, stock, chutney, and broth reference notes.
• Hands-on experience with tofu, seitan, rice paper, rice flour, chickpea flour, legumes, nuts, grains, herbs, and spices.
• Prepared dishes to enjoy in class and take home where suitable.
• Individual chef feedback on seasoning, texture, cooking technique, and presentation.

Version Control

Document: Otao Kitchen Plant-Based Cooking Recipe Pack
Classes: Korean & Chinese; Vietnamese; Indian; Mediterranean & Middle Eastern
Version: 26 May 2026 HN
Prepared for: Otao Kitchen