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Summary Complete Cook: Plant-Based

Are you a keen, curious cook who is intrigued by the possibilities of plant-based cooking? Whether you’ve already adopted a plant-based diet, or you’re just beginning to explore this progressive way of cooking, our hands-on course will inspire your vegan repertoire, teach you how to maximise the flavour of your dishes, and unlock your creative presentation skills.

As with our other courses in the Complete Cook series, you’ll master many of the fundamental cooking skills and techniques which can be applied to vegan and non-vegan recipes alike. Over the five different sessions you will be introduced to some well-known, versatile vegan substitutes to enhance your plant-based cooking, and learn how they can be used to great and delicious effect.

On completion of the course, you’ll feel more confident and relaxed in the kitchen and you’ll be able to impress your family and friends with a wealth of delicious, plant-based, nutritious dishes.

This is a hands-on, practical cookery course, supported by demonstrations from our experienced Leiths teachers with plenty of step-by-step tuition.

Typical recipes:

  • Vietnamese Summer Rolls
  • Crispy Tofu with Katsu Sauce
  • Semolina Bread
  • Chilli sin Carne with Spiced ‘Butter’
  • Muhammara on Ciabatta with Griddled Spring Onions
  • Glazed Berry Tarts
  • Lemon and Rosemary Olive Oil Cake

Please note recipes may change.

Using a voucher to pay for this course?

Before purchasing a class or course, you’ll need to validate your voucher by clicking here and entering your unique code. This will add the value of the voucher to your account. Please call us on 0208 749 6400 if you need any help.

Class structure

Cooking with your classmates is an integral part of your Leiths experience. You will cook some of your recipes in pairs, and some independently – whatever the ratio, there is always more than enough food, and often food to take home too (foil containers and bags provided).

Your day will comprise of a mixture of hands on cookery and demonstrations performed by the chef who is running the session. The exact format will vary from class to class depending on the style of cuisine and, in the case of visiting chefs, their individual teaching style.

Unless otherwise stated, you will be eating the food that you have cooked during your class for lunch, usually with wine or elderflower cordial around a communal table. If your class does not involve cooking lunch you will enjoy delicious sharing platters prepared by the school.

Allergies and dietary restrictions

Please call the school to discuss any relevant allergies with a member of staff. You can read our full policy on allergies and dietary restrictions here.


What you'll learn Complete Cook: Plant-Based

Week 1: Knife skills and Presentation

Week 2: Vegan Proteins and Cheeses

Week 3: Bread

Week 4: Pastry and Desserts

Week 5: Canapé and Dinner Party Cooking

Typical skills covered:

  • Knife Skills
  • Cooking vegan proteins
  • Vegetable preparation and cooking
  • Bread making
  • Pizza making
  • Shortcrust pastry
  • Cake making

Practical info Complete Cook: Plant-Based

What is included:

  • A Leiths apron
  • A Leiths How to Cook book
  • Recipe booklets for each session
  • All ingredients provided and weighed out for you in advance
  • We do the washing up!

What you need to bring:

  • Flat soled shoes
  • Long trousers and a long sleeved top are advisable
  • A notebook and pencil

Allergies and dietary restrictions: We are happy to make adjustments where possible. Some classes are however unsuitable for people with particular intolerances – where the menu would need to be completely different. We need 10 days' notice to be able to properly check the class and adjust the order accordingly. Please read our full policy on allergies and dietary restrictions here.

* All prices correct at time of publishing. Please note that prices are likely to change at the end of each financial year (April).



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