One of the most enduring questions in plant-based cooking is how to meaningfully incorporate natural sources of protein into everyday dishes. In this workshop, Julius Fiedler shares the practical techniques he learned through his travels and research into traditional food cultures around the world.
During the workshop, participants will:
- Learn to transform chickpeas into a crisp, versatile pancake-style appetiser
- Use nuts as a rich base for flavoursome fillings, applied to traditional aubergine roll preparations
- Master the extraction of wheat gluten from a simple bread dough, a technique rooted in over 1,500 years of culinary history
This course is ideal for anyone interested in plant-based cooking, whether you're new to the subject or looking to refine your skills.
Julius' award-winning book Naturally Vegan is also available to purchase at Le Cordon Bleu London.
Included in the price:
- 3-hour group practical lesson
- Recipe booklet
- Apron
- Tea towel
- All ingredients
- All cooking equipment and teaching resources are provided in our kitchen for use on the day.
What you need to bring:
- Sensible, flat-soled shoes. Open toes are not advised
- Tupperware to transport your products home
Purchasing as a gift?
Are you looking to purchase this course as a gift for someone, but you're not sure if the dates are suitable or whether this is the right course for them? You can alternatively purchase a Gift Card to the value of this course or a value of your choosing. The Gift Card can be redeemed against this course, any of our other short courses (subject to availability), or at La Boutique and Café Le Cordon Bleu London.
