Vegan & Plant Based for Beginners The Complete Course

Discover how to craft a plant-based protein smoothie with bananas, dates, cauliflower, peanut butter, and almond milk for natural sweetness, fiber, and protein.

Learn to blend an immunity strength smoothie using orange, bananas, mangoes, and ginger; a simple vegan mix that boosts immunity and masks veggie flavors.

Make a healing green smoothie with 75 percent greens (kale and spinach) and 25 percent fruit (banana), boosted by flaxseed for digestion, protein, and dairy-free benefits.

Learn to blend a fat burner smoothie with spinach, cucumber, banana, apple, pineapple, chia and flax seeds, plus cruciferous vegetables, using water to reduce calories and support digestion.

learn how to make vegan sweet potato taquitos by boiling and preparing sweet potato slices, rolling with seasonings, and baking until golden, then finish with a flavorful avocado cilantro sauce.

Create homemade tomato sauce to stuff zucchini boats with a brown rice filling, then bake for about 15 minutes, finishing with a savory drizzle of the signature sauce.

Delight in quick, plant-based mushroom tacos with a colorful salsa and guacamole; chop herbs, sauté peppers and mushrooms, and finish with tangy apple cider vinegar for vibrant flavor.

Explore a vegan bok choy dish with a zesty orange juice sesame flavor; chop bok choy, cut butternut squash, boil with water for 7–10 minutes, and finish with sesame seeds.

Learn to make a vegan coconut ceviche using young coconut, zucchini, tomatoes, onions, and mango, with garlic salt, sea salt, and pepper, no cooking required, chill 15 to 20 minutes.

Learn to organize vegan meals by substituting ingredients like cauliflower for shrimp, using tomatoes, onions, cucumbers, cilantro, and lemon, and exploring plant-based proteins such as mushrooms and lentils.

Learn to make a creamy vegan ranch with raw macadamia nuts and cashews, dill, garlic salt, and salt; plus a quick cashew parmesan cheese.

Learn to make overnight oats with chia seeds and non-dairy milk, topped with frozen or fresh fruits in jars for a grab-and-go, ready-to-eat breakfast.

Learn to make energy balls by processing flaxseed, pecan, banana, vanilla extract, coconut flakes, chia, and a pinch of salt in a food processor, then chill and store.

Blend frozen bananas with almond milk to create a creamy, low-sugar vegan ice cream, with optional Oreo decoration.