Join plant based chef and nutritional therapist, Bruna Oliveira, to learn how becoming vegan needn’t mean missing out! Bruna will show you how you can transition to a vegan diet with ease by gaining foundational knowledge and learning some tried, tested and trusted recipes...

This recording of a live class will include:

• An introduction to a variety of delicious and nutritious vegan ingredients
• Learn which plant based mylks to use when, including demonstrations on how to make both oat milk and a quick tahini milk
• How to make veggie loaded mac 'n' cheese with tempeh 'Facon'
• Make tasty meatless balls served with Italian green salad with balsamic dressing
• How to make delicious chocolate brownies without using any animal products
• Extensive ‘going vegan’ recipe pack with a selection of the best tried and tested recipes from a variety of our teachers
• Link to recording valid for 14 days
• Recipe handout

For ingredients and equipment needed see below

About Bruna

Bruna Oliveira graduated in physiotherapy in Brazil before moving to London in 2008, where she studied Naturopathy and Naturopathic Nutrition at CNM London, in order to pursue her passion for healthy and natural living. Bruna loves creating delicious recipes with the aim of inspiring people to transform their lives through making positive changes in their diet.

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

Fee*: £15 Standard / £7.50  Concessions**/ £3 Unwaged 

*All proceeds help fund our community meal service which has become a critical food support service delivering 70,000 free nutritious, tasty meals per year to households struggling to access food, and is needed now more than ever by our community. By supporting our fundraising programme you have an opportunity to learn new skills, support a worthy cause, and enjoy delicious food!

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

Refunds: we require a minimum of 7 days' notice for any cancellations or transfers once you have booked onto a class.

For information: classes@madeinhackney.org / 020 8442 4266

INGREDIENTS LIST

Have your ingredients ready, weighed out and chopped where necessary before the class starts to help you keep pace with the session and feel more relaxed. 
We also recommend printing out your handout or having it available to view on a separate device if possible.

Veggie loaded Mac N’ Cheese 

• 250g short pasta (gluten-free or wholegrain)
• 1 small head of broccoli
• 100 g mushroom
• 2 cups plant-based milk (unsweetened)
• 1/2 cup cashew nuts (soak for at least 2 hours) - use 1 cup of cooked chickpea for a nut-free version
• ⅓ cup tapioca starch or corn starch
• ¼ cup nutritional yeast
• 1 roasted red pepper (homemade or store-bought) or tomato paste
• 2 tablespoon olive oil
• 2 tablespoon white miso
• 2 tablespoon lemon juice
• 1 teaspoon sea salt
• 1 teaspoon garlic powder or 1 clove garlic
• 1 -2 teaspoon raw apple cider vinegar
• ½ teaspoon mustard powder (you can use prepared mustard)
• ½ teaspoon onion powder (optional)
• ½ teaspoon smoked paprika (optional)

Quick 'parmesan'

• 1 cup ground almonds (or walnuts)
• 1⁄3 cup nutritional yeast 
• 1 tablespoon garlic powder 
• 1 teaspoon dry oregano 
• Salt and pepper to taste 

Tempeh ‘Facon’

• 1 block tempeh
• 1 cup tamari sauce
• ¼ cup rice syrup (or maple syrup)
• ¼ cup mild oil
• 2 teaspoon smoked paprika

Meatless Balls

• 3 cups aubergine or mushrooms, diced
• 2 tablespoon tamari
• ¼ cup chickpea flour
• ¼ cup millet, quinoa or rice
• ¾ cup vegetable broth
• 2 tablespoon olive oil
• 1 tablespoon nutritional yeast
• 1 tablespoon Italian herbs
• 1 teaspoon smoked paprika
• ½ onion, diced
• 1 clove garlic, mashed
• 2 sub sandwich bread (wholemeal preferred) or baguette

Rocket Balsamic salad

• 1 packet rocket
• ½ red onion, thinly sliced 
• 1 garlic clove, mashed
• Fresh herbs like basil, parsley, and or thyme
• 2 tablespoon balsamic vinegar
• 2 tablespoon extra virgin olive oil
• Salt and pepper

Chocolate Brownie

• ½ cup (113g) coconut oil or vegan butter. For low-fat version use: applesauce 
• 1 ¼ cups (282g) coconut or mascavado sugar
• 3 tablespoon flaxseed ground
• 1 tablespoon vanilla extract
• 1 cup (125g) wholewheat flour (spelt or wheat)
• ⅔ cup (65g) cacao powder 
• 1 teaspoon baking powder
• 60g dark chocolate bar, chopped

EQUIPMENT LIST

• Saucepans
• Blender 
• Colander
• Baking dish and tray
• Mixing bowls
• 8 inches cake tray