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.
Zoom, details to be provided via email (usually the day before the class). Check your junk mail if need be!
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
For ingredients & equipment needed see below
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.
2 medium-large sweet potatoes
1 tablespoon corn-starch
Optional spices: freshly ground black pepper, cayenne pepper, garlic powder
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
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)
1/4 cup aquafaba (the liquid/brine in a can of cooked chickpeas)
If you would like to be added to our FREE online community class mailing list - just drop a line to firstname.lastname@example.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.
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.