Complete Vegan Cooking Masterclass: Beginner To Advanced

Make vegan pancakes with fresh strawberries and maple syrup by whisking aquafaba with water into dry ingredients, resting the batter, and cooking six pancakes in a hot cast-iron pan.

Learn to make vegan english muffins from a dough of flour, almond milk, olive oil, and cornmeal, with yeast activation, kneading, resting, shaping, and pan cooking.

Learn how to make creamy hummus from chickpeas and aquafaba with tahini, lemons, garlic, olive oil, and spices, plus assemble caramelized onion and mushroom fillings on english muffins with spinach.

Learn to bake vegan strawberry scones with almond milk and vegan butter, fold in dried strawberries, lemon, then glaze with maple syrup and bake to golden perfection.

Learn to make strawberry compote by simmering strawberries with orange juice, sugar, cornstarch, lemon, and salt until thickened. Cool and refrigerate up to two weeks, and serve on scones.

Make a homemade vegan granola by mixing oats, nuts, seeds, mashed banana, maple syrup and coconut oil with salt and spices, then bake at 180 degrees Celsius for 20–23 minutes.

Blend a mango banana smoothie with mango puree, unsweetened almond milk, almond butter, orange juice, bananas, and ice until smooth, then top with homemade granola.

Make overnight apple oats by caramelizing apples with maple, cinnamon, ginger, and salt, then mix oats with almond milk, chia seeds, lemon, and almond butter, refrigerate overnight.

Learn to make a quinoa salad for a vegan lunch, with quinoa cooking, chopped peppers, cucumber, mango, apple, tomatoes, mint, walnuts, and a garlic mustard dressing.

Learn to make unsweetened applesauce with apples, water, lime and lemon juice; simmer, blend to a smooth texture, sterilize jars, and store with no added sugar in fridge or freezer.

Make almond and oat muffins by mixing oats, almonds, cornstarch, bicarb, baking powder, salt, then almond milk with vinegar and maple syrup; bake at 180 C.

Master marinara sauce by simmering crushed tomato, tomato paste, onion, garlic, olive oil, balsamic vinegar, basil, and spices, then blend or keep chunky and store up to three months.

Make lentil meatballs using flaxseed meal as an egg substitute, blending lentils, almonds, and spices. Bake 25 minutes at 200 degrees, then refrigerate or freeze.

learn to make vegan soft pretzels from dough preparation to bicarb bath and baking, including proofing yeast, shaping twelve pretzels, and serving with lentil meatballs and marinara.

prepare tofu tikka masala by making a coconut milk sauce with onions, garlic, ginger, curry, cumin, turmeric, and tomato puree, then bake or pan-fry seasoned tofu cubes in the masala.

Learn to make garlic rice by cooking garlic in vegan butter, adding rice, vegetable stock, salt, pepper, then simmering 15 minutes, resting 5 to 10 minutes, and folding in coriander.

Learn to roast vegetables and chickpeas with spices and balsamic maple glaze, then whisk a tahini lemon dressing for a vibrant vegan salad bowl.

Learn to craft a vegan burrito bowl by simmering black beans with onions, garlic, spices, corn, and marinara, then top with pico de gallo, rocket, and crispy tortillas.

Master vegan macaroni and cheese by roasting butternut, blending cashews with garlic and spices into a smooth sauce, then layering with pasta, caramelized onions, and a panko topping before baking.

Prepare a vegan bean curry with garlic flatbread by simmering onions, tomatoes, and spices in coconut milk, then bake soft flatbreads and top with a garlic spread.

Learn to make a vegan dal makhani with lentils, red beans, coconut milk, and warming spices, simmered to a creamy consistency and finished with coriander.

Master vegan rotis by mixing flour, oil, salt and boiling water into a smooth dough, rest, divide into eight portions, roll thin, and cook in a hot cast iron pan.

Learn to make vegan mushroom bowls, coleslaw salad, and garlic bread with simple steps and pantry ingredients.

Keep vegan recipes simple, creative, and tailored to your taste by adjusting ingredients you like, with vegetables presented as flavorful options and practical techniques for delicious vegan meals.