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Vegetables & Plant-Based Mastery
November 14, 2026
Plant-Based Cooking Explore the vibrant world of plant-based cooking from India to Japan in this hands-on vegan workshop designed to inspire creativity and build confidence in the kitchen. Through guided cooking and tasting sessions, you’ll discover bold flavours, essential techniques, and practical insights to elevate vegetarian and vegan dishes at home. Whether you’re a passionate home cook looking to expand your skills or a professional seeking to strengthen your plant-based repertoire, this workshop offers a rich and rewarding learning experience. Led by expert chefs, you’ll learn foundational kitchen skills, professional cooking techniques, and insider tips, with detailed recipes provided so you can confidently recreate each dish at home. Cook, connect, and dine in a small, intimate group, enjoying a relaxed and social cooking experience. This module is made up of four themed classes. You may attend one individual workshop or complete all four classes as a comprehensive plant-based cooking journey. Who This Workshop Is For Home cooks looking to expand their confidence in plant-based cooking Food lovers curious about global vegetarian and vegan cuisines A unique and memorable gift for adventurous and health-conscious food enthusiasts Why Choose This Workshop? Learn to cook confidently without relying on meat or dairy Build plant-based dishes that are satisfying, balanced, and full of flavour Develop skills that translate across everyday home cooking and entertaining What You’ll Learn By the end of this workshop, participants will be able to: Prepare vegetables, legumes, tofu, seitan, and grains using global techniques Apply grilling, frying, braising, blending, baking, and steaming methods Create plant-based sauces, dressings, consommés, and emulsions Balance texture, acidity, richness, spice, and umami without animal products Present vegetable-focused dishes with professional finish and cultural authenticity What to Expect Hands-On Cooking – Every participant prepares and cooks plant-based dishes step by step with expert chef guidance Small Class Sizes – Personalised instruction in a focused learning environment Cultural Storytelling – Explore vegetarian and vegan traditions from Korea, Vietnam, India, the Mediterranean, and the Middle East Local & Seasonal Ingredients – Cook with fresh produce, legumes, grains, nuts, and spices Group Dining – Share your creations over a relaxed communal meal Take-Home Resources – Recipe booklet, online access, and prepared dishes Professional Studio – Train in Otao Kitchen’s purpose-built studio kitchen The Menu Class 1: Korean & Chinese Plant-Based Cooking (Jan, May–Sep) Yeonnik-bap – Sticky rice wrapped in lotus leaf Oi-baek-kimchi – White cucumber kimchi Tteokbokki – Spicy rice cakes with seasonal vegetables Doboo jeon – Fried tofu and vegetable patties Cho-gochujang – Sweet and spicy fermented bean paste sauce Class 2: Vietnamese Plant-Based Cooking (Feb, Jun–Oct) Nuoc cham chay – Sweet and sour dipping sauce Bánh ít trần – Steamed rice and mung bean dumplings Gỏi cuốn chay – Fresh rice paper rolls with seasonal vegetables Seitan “braised pork ribs” with vegetable stock and glaze Bún bò Huế chay – Lemongrass broth with tofu cakes Class 3: Indian Plant-Based Cooking (Mar, Jul, Nov) Aloo bajji pakora – Potato or mixed vegetable fritters with mint chutney Ooralu chitranna – Kerala festival rice Malai kofta – Cashew and tomato curry with potato and tofu balls Vegetable kurma – Mixed vegetables with grated coconut Kara or palak chutney – Tomato-tamarind or spinach chutney Class 4: Mediterranean & Middle Eastern Plant-Based Cooking (Apr, Aug, Dec) Homemade hummus Stuffed zucchini with wild rice and herbs Chickpea pancakes (farinata) Charred eggplant with toum and pomegranate Raw strawberry–cashew cheesecake bites... https://otaokitchen.com.au/c32pzqbsb
