Classic French Recipes with a Vegan Twist
What you’ll learn
- How to make classic French recipes vegan.
- How to make molten chocolate cakes without eggs, butter, or cream.
- How to replace meat in a stew.
- How to make an easy vegan substitute for goat cheese.
- French culinary concepts such as ‘mise en place’ and how to make a basic vinaigrette.
Course content
31 total mins
Requirements
- No cooking experience is required.
- You will need access to a kitchen and basic cooking equipment.
Description
I am a plantbased blogger and cookbook author living in France. I wrote ‘Vegan French Favorites’, a cookbook of classic French recipes made vegan- which has been featured on the Vegan website, a French newspaper, and various blogs and podcasts. My passion is sharing French culture and plantbased cooking!
In this class you will learn how to make three classic French dishes- the vegan way.
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Chocolate Fondants– rich molten chocolate cakes
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Mushroom Bourguignon– a vegan version of one of the most famous French dishes, Beef Bourguignon, a hearty beef and wine stew
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Walnut Salad– a classic French salad, with an easy vegan cheese
After this class you will have the following culinary skills:
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Know the French culinary concept of ‘mise en place’
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Know how to make an easy vegan cheese
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Know to make a chocolate cake without eggs, cream, or butter
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Know how to create a ‘meaty’ flavor in vegan dishes
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Know how to make a basic vinaigrette
The course is paced so that you can cook along with me but feel free to pause, rewind, or fast forward as you need to. A printable grocery shopping list is included in the introduction with all the ingredients you will need for these recipes. Printable recipes have been included for each section as well. There is no music in the background of the cooking videos to keep them distraction-free and so that you can play your own favorite cooking music.
Who this course is for:
- Beginner to advanced cooks interested in vegan French cuisine.
- Beginner to advanced cooks interested in healthy and alternative cooking.
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