Delicious, nutritious and versatile, vegetables and vegetable proteins, including soya, quorn, seitan and tofu, are increasingly incorporated by chefs into their mainstream menu planning. Loaded with healthy fibres that naturally improve digestion, low in cholesterol and saturated fats, and rich in vitamins and minerals, this important food group offers huge potential for creating tasty and exciting meat-free savoury dishes.
This hands-on workshop will look at...
Soaking, Washing, Stewing and Straining.
Boiling, Braising, Steaming, Deep Frying, Roasting, Baking, Frying and Sautéing.