Veganuary Burger & Sides

Live Online Cookery Class - Veganuary Burger & Sides

The Event

Join Oliver Bragg, professional plant based chef and teacher at the College of Naturopathic Medicine, to learn how to create the ultimate healthy burger & sides with plant based ingredients. Plus you'll learn all about healthy vegan meat substitutes to help you transition to a vegan diet... 

The class will include:

• How to make meaty tastes and textures using plant based ingredients 
• How to make satisfying chestnut & mushroom burgers 
• Make the best ever sweet potato fries (baked not fried)
• How to make tried and tested healthy versions of ketchup and mayo 
• Learn presentation skills from a professional
• A chance to ask Oliver questions
• Recipe pack 

For ingredients & equipment needed see below

About Oliver

Ollie is a former Deliciously Ella chef, nutritional chef and teacher at the College of Naturopathic Medicine. He has a strong interest in nutrition and loves to create highly nutritious, beautiful dishes that reflect his passion for seasonality, sustainability and original flavours.   

INGREDIENTS LIST  

Fries

• 2 medium-large sweet potatoes 
• 1 tablespoon corn-starch
• Optional spices: freshly ground black pepper, cayenne pepper, garlic powder 
• Olive oil
• Sea salt 

Burgers

• 2 wholemeal burger buns or burger buns of choice (gluten-free etc) 
• a handful of iceberg lettuce, shredded 
• ½ tomato, sliced 
• ½ red onion, thinly sliced 
• 150g chestnut mushrooms, chopped 
• 1 garlic clove, chopped 
• 1 teaspoon dried thyme 
• 1 teaspoon ground cumin 
• 90g cooked chestnuts (you can buy these pre-packed from supermarkets or health food shops). Or if you can't get hold of them you can use extra mushrooms.
• ½ - 1 teaspoon wholemeal flour (gluten-free flour can also be used) 
• ½ teaspoon arrowroot powder or corn-starch 
• Olive oil
• Sea salt

Ketchup 

• 6 Tablespoons tomato puree 
• 3 garlic cloves, peeled 
• 2 Teaspoons balsamic vinegar 
• 1 tablespoon maple syrup 
• A pinch of dried herbs 
• A pinch of smoked paprika 
• A pinch of chilli powder (optional) 
• Sea salt

Mayo

• 1/4 cup aquafaba (the liquid/brine in a can of cooked chickpeas) 
• 1/4 teaspoon ground mustard or garlic powder 
• 1 1/2 teaspoon apple cider vinegar 
• 1-3 teaspoon maple syrup or brown rice syrup 
• 3/4-1 cup rapeseed oil  
• Sea salt

EQUIPMENT LIST  

• Food processor, blender or nutribullet  
• Baking tray 
• A steamer 
• Tin foil 
• Frying pan  
• Chopping board  
• Grater 
• Measuring spoons and cups   
• Chef knife  
• Mixing bowls  
• Serving plates 
• Spatula  
• Spoons  
• Frying pan
• Peeler
• Large glass jar with a lid
• Tea towel and a rubber band

Fee*: £20 (£15 Furlough Rate / £10 Concessions**/ £5 Unwaged)  

*All funds raised go towards our community meal service providing free nutritious, tasty meals to households who need them during these challenging times. 

**Concessionary rate available for students, pensioners and low waged

If you are able to donate to our crowdfunder please visit https://www.crowdfunder.co.uk/...

If you would like to be added to our FREE online community class mailing list - just drop a line to classes@madeinhackney.org. Please note that, in the interest of fairness, opportunities to attend free classes are limited. 

Refunds: we require a minimum of 24 hours' notice for any cancellations or transfers once you have booked onto a class.