Online Cookery Class - Veganuary Burger & Sides

Veganuary Burger & Sides

Date and Time

Friday 15th January 2021

6:30pm - 8:00pm

Cost

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. 

Location

Zoom, details to be provided via email (usually the day before the class). Check your junk mail if need be!

This a past event and is no longer avaliable.
Please see our calendar for upcoming events.

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.


Allergen Alert
Made In Hackney uses cereals containing gluten namely: wheat (spelt and khorasan wheat), rye, barley, oats; peanuts; all other nuts; sesame; all other seeds; soybeans; celery and celeriac; mustard; sulphur dioxide/sulphites; lupin; tomatoes and other allergens in it's classes. Our food is freshly prepared in our busy cookery school kitchen that handles allergens, so we cannot guarantee that our food and drinks are allergen-free. Even in classes where these ingredients are not being used, they will be on site in our store rooms and our equipment will have previously come into contact with them. Participants attend at their own risk.