VEGAN SPAGHETTI BOLOGNESE
Key ingredient Plant based mince, tomato,pasta
Boiling, simmering, statue, vegan and vegetarian, dietary
Key skill
requirement.
Bowl, chopping board, chefs knife, sauce-pan, measuring
Equipment needed
spoon, measuring cup, stirring spoon, scales, stove top,
Ingredients for 8 Serve
Ingredient Qty Ingredient Qty Ingredient Qty
Garlic cloves
Olive oil ¼ cup Onion finely chopped 1 each 2
minced
Canned tomato
Plant based mince 500g 425g Tomato paste 2 tbsp
peeled
Dried oregano 2 tbsp Dried thyme ½ tsp Ground nutmeg ⅓ tsp
Dried parsley 2 tbsp water 2 cups Spaghetti 500g
Salt To taste Pepper To taste
PREPARATION (TIME: 10 MINUTES)
1. Weight and measure all ingredients
2. Mince garlic
3. Boil a pot of water for spaghetti
COOKING (DURATION - 60 MINUTES)
1. Heat oil in a large sauce pan. Saute onions and garlic until soft.
2. Add plant based mince and brown over high heat, stirring constantly to break
lumps.
3. Add tomatoes and their juices, tomato paste, herbs, seasonings and water or stock.
Bring to boil, then reduce heat and simmer for 40-60 minutes until most of the
liquid has evaporated and sauce is thick.
4. Boil and drain spaghetti and toss with a olive oil. Pile onto serving bowl.
5. Spoon sauce over the spaghetti and serve.
PLATING
Serve in a pouring warm bowl .
GARNISHES
Garnish with parmesan cheese
NOTES
Ensure to cook pasta al dente.
Special dietary replacements for customer requests.
Use fresh tomatoes and other ingredients for customer allergic to preserved food
FLOUR TORTILLA
Key ingredient flour
Key skill Kneading, pan frying, vegan, dairy free, Vegetarian
Equipment needed Bowl, saucepan, measuring spoons and jug, scales tongs
Ingredients for 4 Serve
Ingredient Qty Ingredient Qty Ingredient Qty
Plain flour 250g Vegetable oil 2 tbsp Salt ½ tsp
Extra flour for dusting
PREPARATION (TIME: 15 MINUTES)
1. Combine the flour, vegetable oil and salt in a bowl. Pour over 150ml warm water and knead to
bring the mixture together.
2. Remove from the bowl and knead on a lightly floured work surface for around 5 mins until you
make a soft, smooth ball of dough.
3. Cover with a clean tea towel and rest for at least 15 mins before rolling out.
4. Cut the dough into 6 equal pieces (about 75g each). Roll out each ball of dough as thinly as
possible on a floured work surface. They should make rounds about 20 cm wide, 2mm thick.
COOKING (DURATION - 10 MINUTES)
1. Heat a large frying pan over a medium-high heat. Cook the tortillas for 1-2 mins on each side
until golden brown and toasted.
2. Wrap them in foil and cover in a tea towel to keep warm,
3. Cook the rest. Keeps for two
4. days well wrapped, or cool, wrap and freeze for up to three months.
5.
PLATING
N/A
GARNISHES: N/A
NOTES
Keep for two days well wrapped, or cool, wrap and freeze for up to three months.
VEGAN FAJITA
Key ingredient Chickpeas
Key skill Vegan, Vegetarian,
Equipment needed Bowl, griddle pan, chopping board, knife, food processor,
Ingredients for 4 Serve
Ingredient Qty Ingredient Qty Ingredient Qty
avocado, stoned, canned chickpeas, garlic clove,
1 400g 1
peeled and chopped drained and rinsed crushed
tomatoes, deseeded red onion, cut
zest and juice lemon 1 2 1
and diced into thick rounds
large flat mushrooms
2 Olive oil 2 tsp Fajita spice mix 2 tsp
thickly sliced
Shredded gem Tabasco sauce To
Tortillas 4 To serve
lettuce (Optional) serve
PREPARATION (TIME: 15 MINUTES)
1. Peel and chop the avocado and set it aside.
2. Drain and rinse the chickpeas thoroughly.
3. Crush and mince the garlic clove.
4. Zest and juice the lemon.
5. Deseed and dice the tomatoes.
6. Cut the red onion into thick rounds.
7. Thickly slice the flat mushrooms.
COOKING (DURATION - 15 MINUTES)
1. Put the avocado, chickpeas, garlic, lemon zest and juice in a food processor and whizz
together until it forms a chunky consistency. Spoon into a bowl, season and stir in the
tomatoes.
2. Drizzle the onion and mushroom with the oil and sprinkle over the fajita seasoning. Heat a
griddle pan over a high heat and cook the onion for 2 mins on each side, then remove from
the pan and keep warm. Cook the mushrooms for 2 mins on each side or until softened and
turning golden in places.
3. Spread some of the avocado hummus down the middle of each wrap and top with the
mushrooms and onions. Add shredded lettuce and a dash of Tabasco, if you like, and wrap up.
PLATING
Serve in a warm plate
GARNISHES
Garnish with coriander and jalapenos
NOTES
Avocado chocolate mousse
__________________________________________________________________________
Key ingredient Avocado, Vegan chocolate
Key skills
Equipment needed Food processors
Ingredients for 4 servings
Ingredient Qty Ingredient Qty Ingredient Qty
Ripe Avocado 2 Vegan ½ cup cocoa powder ¼ cup
chocolate
Almond milk ¼ cup Maple syrup 2 tbsp Vanilla extract 2 tsp
salt pinch
PREPARATION (TIME: 10 MINUTES)
1. Melt chocolate in the microwave in 30 second increments ( refer to notes)
2. In a food processor on a high-speed blender, combine avocados, melted chocolate cocoa
powder, almond milk, maple syrup, vanilla extract and salt .
3. Blend until smooth and creamy for about 2 minutes, stopping to scrape down the sides.
COOKING (TIME: 0 MINUTES)
1. N/A
PLATING
Serve in a small glass or jar
GARNISHES
Garnish with fresh strawberries, coconut whipped cream and vegan chocolate
shavings.
NOTES
● Store leftovers in an airtight container in the fridge
● Be cautious not to overheat the chocolate, as it can become grainy or burn.
● If there are small bits of unmelted chocolate, continue stirring. The residual heat
should melt them without additional microwaving.
BUFFALO CAULIFLOWER
Key ingredient Cauliflower
Key skill Deep frying, coating, battering, blanching
Equipment needed Deep fryer, knife, chopping board, bowl, tongs,
Ingredients for 4 Serve
Ingredient Qty Ingredient Qty Ingredient Qty
Plain flour 95g Paprika 1 tsp Garlic powder 2 tsp
salt 1 tsp Pepper ½ tsp Alternative milk 180ml
cauliflower 1 head Buffalo sauce 70ml Vegetable oil 2 tbsp
Honey 1 tbsp
PREPARATION (TIME: 15 MINUTES)
1. Preheat the deep-fryer to 180c -200c
2. Cut cauliflower into florets, about 1½-inches wide.
3. Prepare a pot of water to Simmer water for blanching
COOKING (DURATION - 10 MINUTES)
1. Carefully place the cauliflower into the pot of boiling water for 3-4 minutes until just tender. (do
not over cook). Remove and cool.
2. In a large bowl, add the flour, paprika, garlic powder, salt, pepper, and milk, and stir until well-
combined.
3. Add the cauliflower florets to the batter, making sure each piece is evenly coated. And carefully
place it into the deep fryer.
4. Once golden brown, scoop out with a slotted spoon and leave to cool slightly on a cooling rack
lined with paper towels to help absorb excess oil.
5. Meanwhile, in a small bowl, combine the buffalo sauce, vegetable oil, and honey and stir until
evenly combined. Brush the buffalo sauce mixture on the cauliflower and serve
PLATING
Serve with a side of hot sauce/ blue cheese sauce / ranch sauce
GARNISHES:
Garnish with greens and lemon wedges
NOTES
Make sure not to over cook your cauliflower when blanching or it will turn mushy and fall apart.
VEGAN MAC AND CHEESE
Key ingredient Tofu
Key skill Dietary, emulsification, boiling, baking
Equipment needed Bowl, griddle pan, chopping board, knife, food processor,
Ingredients for 2 Serve
Ingredient Qty Ingredient Qty Ingredient Qty
Silken Tofu (430g
1 each Plant-based milk ½ cup White Miso Paste 1 tsp
pack)
Arrowroot
Light Soy Sauce 20ml Nutritional Yeast 28gm 1 tsp
Powder/Starch
Salt 1 tsp Garlic Powder 1 tsp Onion Powder 1 tsp
Black Pepper 1 tsp Turmeric Powder ½ tsp Macaroni 220gm
Preparation (Time: 15 minutes)
1. Begin by bringing a pot of water to a boil. Once it’s reached a boil, add in 1 tbsp of
salt and dump in the pasta. Let the pasta cook according to the package, until
almost al-dente
Cooking (Duration - 15 minutes)
1. Into a high-speed blender vessel, add in the silken tofu, cashew milk, miso paste,
soy sauce, arrowroot starch, salt, garlic, onion, black pepper and turmeric.
2. Blend the ingredients together on low speed, slowly ramping up the speed to
high. Blend for about 2-3 minutes until the sauce is super smooth and creamy.
Taste and adjust for salt and pepper.
3. Then pour the sauce over the macaroni in the pot and stir to coat everything
evenly. Turn the stove on medium-low heat and let the noodles cook in the
sauce for about 2 minutes, stirring occasionally. The sauce will thicken slightly
during this time.
4. Once the mac n’ cheese is done cooking, serve it to a bowl
Plating
Serve in a warm plate
Garnishes
Garnish with chopped parsley
GLUTEN FREE BROWNIE
Key ingredient Chocolate, butter, eggs, sugar
Key skill Baking, special diets
Square baking pan, parchment paper, mixing bowls, whisk,
Equipment needed
measures, sieve, fork, wire rack, scale
Ingredients for 16 Serve
Ingredient Qty Ingredient Qty Ingredient Qty
Milk Chocolate
Unsalted Butter, Melted 75 g Vanilla essence 1 tsp 75 g
Chips
Caster Sugar 200 g Large whole eggs 4 Salt Pinch
Brown Sugar 90 g Cocoa Powder 80 g
PREPARATION (TIME: 15 MINUTES)
1. Preheat the oven to 180 C.
2. Grease and line an 8-inch square pan with baking or parchment paper, ensuring two sides
overhang.
3. In a large mixing bowl, add melted butter and sugars and gently whisk together until
mixture resembles wet sand.
4. Add the vanilla extract.
5. In a separate bowl, add eggs and whisk using a fork for 30 seconds to break up the eggs
and aerate.
6. Add eggs to butter and sugar mix,
7. Sift in cocoa powder and stir gently until combined.
8. Add chocolate chips and a pinch of salt.
9. Pour the brownie batter in the prepared tin and place in the oven.
COOKING (DURATION - 15 MINUTES)
1. Bake brownies for approximately 30-35 minutes or until they no longer wobble in the middle.
2. Transfer to a wire rack to cool completely before slicing.
PLATING
Slice into 16 even squares and stack in a low pyramid on a serving plate
GARNISHES
Dust with icing sugar
NOTES
