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Vegan Protein Cookery Class and Meal – Recipes

Vegan Protein Cookery Class & Meal Recipes

We hope you enjoyed your class with us, below are the recipes – if you have any questions for chef please do ask and we’ll get back to you as soon as possible.

We cooked: Korean Fried No-Chicken, Black Makhani Dhal, Protein Flatbread, Spring Orzo Bowl


Korean Fried No-Chicken

Ingredients – Serves 2:

For the chicken:

  • 3 oyster mushrooms, sliced (or tofu)
  • A large chunk of ginger, finely grated
  • 1 clove garlic, grated
  • 50g cornflour
  • Vegetable oil, for frying
  • Sesame seeds and sliced spring onion to serve

For the sauce

  • 2x pieces of palm sugar
  • 3x tbsp of rice vinegar
  • 2 tbsp gochujang (Korean chilli paste)
  • 2 tbsp soy sauce
  • 2 large garlic cloves, crushed
  • Small piece of ginger, grated
  • A handful of cherry tomatoes halved
  • 1x red pepper, sliced
  • .2 tsp sesame oil
  • 1x shallot, diced
  • 1tsp of oil


  1. 1. Heat a medium saucepan, add oil, and sauté the shallot for 2 minutes, followed by garlic. Cook for 1 more minute and add the pepper, sauté for 2 more minutes.
  2. 2. Add all the other ingredients and simmer gently until syrupy, so around 3-4 mins. Take off the heat and set aside.
  3. 3. Place mushrooms or tofu in a bowl and drizzle with oil, add salt, pepper, garlic and grated ginger. Toss the mushrooms with the cornflour until completely coated. 
  4. 4. Heat a splash of oil in a large pan over mediumhigh heat. Fry the mushrooms until crisp, turning halfway. Remove from the oil and place on kitchen paper. Leave to cool slightly (around 2 mins).
  5. 5. Reheat the sauce and toss the crispy mushrooms in it. Tip into a bowl and top with the sesame seeds and sliced spring onions.

Protein Flatbread


Serves 2

  1. Ingredients

    • 1½cups extra firm tofu
    • ½cup plant-based milk
    • 2cups all-purpose flour
    • 2tbsp olive oil

    Garnish (optional)

    • vegan butter melted
    • fresh coriander chopped
    • garlic minced


    1. In a food processor, add the tofu and plant-based milk and blend into a smooth paste.
    2. Add the flour to the food processor along with the oil, and combine until a dough is formed. 
    3. Separate them into four to six equal balls (depending on the size you want), and then using a pizza roller or a bottle of wine, roll them into wrap-sized flat breads.
    4. In a skillet over medium heat, add a little bit of oil. Working one at a time, cook the flatbreads for 3 to 4 minutes on each side until golden. 
    5. Enjoy immediately, or store in a sealed container in your pantry for a few days.

Black Makhani Dhal

Ingredients – Serves 2

    • x1/2 cup brown lentils
    • x1 cup water
    • x1/2 tsp coriander seeds, toasted and crushed in a pestle and mortar
    • x2 green cardamon pods, bruise to release the seeds
    • vegetable oil for cooking
    • x1/2 tsp cumin seeds
    • 1/2 inch piece of cassia bark
    • x2 whole cloves
    • x1 dried Kashmiri chilli
    • half a star anise or 1/4 tsp fennel seeds
    • x1 small brown onion, finely diced
    • 10g ginger, grated
    • 2 cloves of garlic, grated
    • x1-2 green finger chillies, slit lengthways
    • x2 tsp sea salt, or to taste
    • half tsp garam masala
    • 100g vegan butter
    • x1 tbsp tomato puree
    • x1 and a half cups of water
    • 50ml passata
    •  200g tinned black beans (drained weight 720g)
    • pinch of Kasuri methi (dried fenugreek)
    • 4tbsp of coconut milk


      1. Firstly, let’s start with cooking the brown lentils, you’ll need a large lidded saucepan. These will cook in under 30 minutes. Read the packet instructions, and cook until tender (please don’t overcook into a mush). You’ll need three to four times the volume of water to lentil, bring to a rapid boil and simmer. Skim off any scum, and don’t allow the pan to run dry. Remove from the heat, and set aside.
      2. Next toast off your coriander seeds in a dry frying pan and transfer to a pestle and mortar. Lightly grind – they’ll still have some texture – set aside. Next place your cardamon seeds in to the mortar, add in a pinch of salt which will act as an abrasive, and grind with the pestle until you have a powder.
      3. Move on to making the tarka, the foundation of every curry. Take a large 30cm saute pan or similar, activate your whole spices – cumin seeds, cassia bark, cloves, dried chilli, and star anise – in a 3 or 4 tablespoons of oil on a medium to high heat. When the fragrant aromas waft up, tip in your onions, the crushed coriander and powdered cardamom, reduce the heat to medium. Give these at least 10 minutes or so to allow the onions to soften and become translucent.
      4. Next add in the ginger, garlic, and chillies, cook out for a couple of minutes before also adding the salt and garam masala. Toast for 30 seconds before dropping in half of the vegan butter as this will prevent the masala from catching. Once melted add the tomato puree, and give everything a good mix. We want a few minutes to cook the puree out. Add in some water, about half a cup to help it on its way.
      5. Now it’s time for the passata, bring to a boil them simmer for a few minutes to cook out. When you see the tell tale sign of the oil separating on the surface it’s time to taste and make your adjustments. Though it will taste salty at this point, you are likely to need more when the lentils and beans have been added.
      6. Stir all of your cooked lentils and beans through the tarka, you’ll need extra water also, about a cup. Ensure everything is mixed well and bring to a boil, then immediately reduce to a simmer. Taste again now, you’ll probably need more salt. Add the methi (dried fenugreek), the rest of the vegan butter, plant-based yoghurt and cream. You may want to hold some of the cream back for a decorative swirl just before serving. Allow to simmer for a little longer and for all of the flavours to develop – say another 10 minutes or so.
      7. Enjoy! Pair with whichever bread takes your fancy, or rice. 

Quinoa Stir-fry

Ingredients: Serves 1


    • 150g cooked and cooled white quinoa
    • Double the amount of water (300g)


    • 1tbsp of soy sauce
    • 1tsp of maple syrup
    • 1tsp of almond butter (or sub peanut butter)
    • 1/2 lime juice and zest
    • 1tsp of chilli sauce
    • 1 spring onion, sliced


    • 1tbsp sesame oil (or sub water)
    • 1 small finely chopped carrot
    • 1tbsp of vegan soy sauce
    • 1 spring onion, chopped
    • A few pieces of tender-stem broccoli
    • A handful of roasted cashews


  1. Cook quinoa: add rinsed quinoa to a large saucepan and toast over medium heat for 2 minutes. Add water and bring to a boil. Once boiling, reduce heat to a simmer, cover, and cook for 15 minutes or until water is absorbed and the quinoa is fluffy. Transfer cooked quinoa to a glass bowl or storage container and refrigerate (uncovered) to cool. Once completely cooled, cover. Will keep in the refrigerator for up to 4 days or in the freezer for up to 3 months.

    1. In the meantime, prepare sauce by adding all ingredients to a mixing bowl and whisking to combine. Taste and adjust flavour as needed, adding more chilli garlic sauce for heat, lime for acidity, maple syrup for sweetness, almond butter for nuttiness, or soy sauce for saltiness and depth of flavour. Set aside.
    2. Heat a large skillet (or wok) over medium-high heat. Once hot, add sesame oil (or water), carrots, and one-third of the soy sauce. Cover and cook for 3-4 minutes, stirring occasionally. Carrots take the longest to cook through, so they need a little time on their own.
    3. Next, add chopped green onion, broccoli, and cashews (optional), along with another one-third of the soy sauce. Stir, cover, and cook for 2 minutes or until broccoli appears slightly browned.
    4. Add cooked quinoa and the remaining one-third of the soy sauce. Stir to coat and cook for 1 minute. Then add sauce and stir.
    5. Cook for another 4-5 minutes, stirring occasionally. You want the quinoa to have a chance to sit at the bottom of your pan and get crispy.
    6. Serve as is, or garnish with additional cashews, lime wedges, and chopped green onion. Best when fresh. Leftovers keep covered in the refrigerator for up to 4 days or in the freezer for up to 1 month. Reheat on the stovetop until hot.


    *3 cups cooked quinoa is equivalent to ~1 ½ cups (276 g) dry quinoa.

    *In place of the chilli garlic sauce, you can also sub 1/2 tsp red pepper flakes or 1-2 hot chillies (per 2 tsp chilli garlic sauce).
    *Nutrition information is a rough estimate calculated without optional ingredients.


Spring Orzo Bowl

Ingredients: Serves 2

  • 125g Cherry Tomatoes
  • 80 g Green Beans
  • 120g Orzo
  • 25g Tomato Paste or Sundried Tomato Paste
  • 120ml boiling water
  • Vegetable Stock Pot
  • 1 Lemon
  • 10g Nutritional Yeast
  • Handful Baby Spinach
  • 100g Edamame Beans to garnish
  • Handful pumpkin seeds or salad topper to garnish
  • Handful Roasted chickpeas, we suggest you roast a whole tin to save for later.


  1. Preheat your oven to 220°C/200°C fan/gas mark 7.
  2. Halve the tomatoes. Trim and halve the green beans.
  3. Spread the tomatoes and green beans on a lined baking tray. Drizzle with oil and season with salt and pepper. Roast on the middle shelf for 8-10 mins.
  4. While the veg cooks, heat a large saucepan on medium-high heat with a drizzle of oil. Add the orzo and tomato paste. Cook, 1 min, stirring.
  5. Add boiling water. Turn the heat up to high and bring back to a boil, stirring regularly to ensure the orzo doesn’t stick. Stir in the veg stock pot. Reduce to a simmer on low heat, and cook until the orzo is just tender, 6-8 mins. Stir regularly. Season with salt and pepper.
  6. Meanwhile, zest and juice half of the lemon, and cut the remaining half into wedges. Roughly chop the parsley (stalks and all). In a small bowl, mix the lemon zest, half the parsley and half the nutritional yeast. Set aside your lemon & parsley topping until ready to serve.
  7. Once the orzo is tender, add the spinach to the pan a handful at a time and cook until wilted and piping hot, 1-2 mins. Stir through the lemon juice, remaining parsley and nutritional yeast. Season with salt and pepper. Cook until the liquid is absorbed, 1 min
  8. Garnish with Pumpkin seeds, salad topper, roasted chickpeas.

Roasted chickpeas – Demonstration by chef

Ingredients – makes plenty

  • 1 tin of chickpeas
  • 2 tsp of extra virgin olive oil
  • 1 pinch of fine sea salt
  • 1 tsp of curry powder of your choice – Optional


  1. 1. Preheat the oven to 180C
  2. 2. Drain the chickpeas, place them in-between two towels and roll to dry, it doesn’t matter if the skin starts to go off chickpeas, they will get super crispy if the most of the skin is removed
  3. 3. Mix your chickpeas, oil and salt in a bowl, don’t add any other spices at this point as it would protect it from crisping up
  4. 4. Bake in the oven for 45 minutes until golden
  5. 5. Add the additional spices now while still warm, don’t panic if chickpeas are not crispy right away as they will be while they cool down
  6. 6. Serve as a snack or salad topping

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