The signature online course teaching the fundamentals of plant-based food
For people who are ready to develop their plant-based culinary techniques, confidence and knowledge
Plant One Online is a twelve-module course that enables you to learn at your own pace, while supported by five guest chefs.
This comprehensive course covers essential plant-based techniques, finding flavour, artistic plating, and food styling to take your food skills to the next level.
GUIDANCE AS YOU LEARN THE ESSENTIALS
CREATIVE CHALLENGES AND PROMPTS
EXCLUSIVE ALUMNI DISCOUNTS TO ALL OUR EVENTS
The Plant One Curriculum
Module One: Knife Skills, Stocks & Basics
Taught by: Lauren Lovatt
Discover essential knife skills, how to find the flavour and how to make great base stocks - and then put yourself to the test with recipes that enable you to develop and practice these skills. Alongside Lauren and Sara, you’ll learn about the Plant Academy ethos and start to unlock the potential of plants.
Recipes include:
Dashi, Sunomono, Lost Rice Bowl with Vegetable Treacle & Smoked Carrots, Dark & Light Stock, Miso Soup, and Chard Hemp Tamales
Module Two: Nuts, Seeds & Creams
Taught by: Lauren Lovatt
One of the key building blocks when it comes to plant-based food is using nuts and seeds as your foundation. In this module, you will learn about nut milks and their many uses, nut butters, activation and how to make both sweet and savoury recipes with nuts and seeds.
Recipes include:
Chocolate Caliente, Nut Butter Truffles, Chocolate Hazelnut Butter, Raw Kale & Roasted Squash Salad, Smoked Carrot Pancakes, and Cashew Béchamel Tart
Module Three: The Fermentation Module
Taught by: Dr Johnny Drain
Johnny is a chef with a PhD who is on a mission to unlock the secret science of deliciousness, fermentation and sustainability for everyone. In his module, you will learn about the fundamentals of fermentation, make a variety of ferments, from miso to kimchi, and explore the benefits of good bacteria.
Recipes include:
Kombucha, Lacto Fruit Plums, JD’s White Kimchi, Lactofermented Mushrooms, Carrot & Beetroot Kraut, Classic Pickled Gherkins, and Seasonal Legume Miso
Module Four: The Missing Ingredient
Taught by: Arthur Potts Dawson
Arthur Potts-Dawson is the advocacy chef for the United Nations, TED Speaker and founder of the UK’s first sustainably-minded restaurant, Acorn House. In his module, you will learn about the story behind the ingredients we use, the vital role that food plays in culture, the ability to connect using food and the history of the migration of food.
Recipes include:
Stinging Nettle Risotto, Stinging Nettle Soup with Roasted Walnuts, Apple & Walnut Salad, Oat Flour Pancakes, and Grilled Polenta with Red Peppers
Module Five: The The Art & Design of Plants
Taught by: Lauren Lovatt
In this module, we’ll be taking the plant food fundamental skills you have learned so far to delve deeper into curating a menu. In this module, you will make plant-based cheeses and cheese boards using ferments from the previous classes, The focus is on the art of plating and presentation through writing your own menu.
Recipes include:
Beetroot Snap with Cultured Cream, Kimchi Ribollita, Smoked Miso Cheese, Macadamia Ash, Coconut Boursin, and Cashew Raclette with Paprika Oil
Module Six: Medicinal Mushrooms
Taught by: Ayelen Martinez
Medicinal mushrooms are becoming increasingly well-known in the western world, having been used medicinally across the globe for thousands of years. In this module, you will learn from adaptogenic snack brand founder Ayelen about the properties and uses of these mushrooms to make sweet and savoury recipes with a medicinal edge.
Recipes include:
Rose & Hibiscus Lion’s Mane Milk, ROAR Courgettes, Hazelnut Chaga & Cordyceps Tiramisu, and Tempered Chaga Chocolate Ganache
Module Seven: Plant-Based Baking
Taught by: Lauren Lovatt
This delicious module, taught by Lauren (who is a gluten-free bean), is about baking without gluten. The recipes share the art of using flour to understand different results through a series of sweet and savoury recipes making delicious plant-based bakes using natural ingredients only.
Recipes include:
Sticky Maca & Ginger Pudding with Dulce du Leche, Milk Chocolate Gateaux, Tempered Chocolate Pralines, and Rose, Cardamom & CBD Shortbread
Module Eight: Plant-Based Desserts
Taught by: Lauren Lovatt
Mastering plant-based pastry is your gateway to truly sharing the power of plant-based food. So, in this module, you will learn how to make a collection of high-end desserts, as well as delve into cacao and its many benefits, understand the art of creating a plant-based cheesecake and explore raw dessert design.
Recipes include:
Beetroot Bread, Peanut Chip Cookie Sandwich, Charcoal Shortbread Biscuits, Pumpkin Sponge & Chai-Spiced Cinnamon Buttercream, and Treacle Pumpernickel
Module Nine: Finding Your Uniqueness
Taught by: Sara Kiyo Popowa
Sara is the artist + photographer behind the colourful, plant-based Instagram account @shisodelicious and is a true creative when it comes to communicating using food. In this module, Sara shares her own story and explains the power of understanding your uniqueness. This module includes recipes from Sara’s book ‘Bento Power’.
Recipes include:
Japanese White Rice, Quick-Pickle Kombu Carrots, Pak Choi Quick-Pickle, Hiya-Yakko (Umami-Topped Tofu), Rawmari Mushrooms, and Savoury Banana Bread
Module Ten: Plants Taste Better
Taught by: Richard Buckley
Richard Buckley is the chef behind restaurants Acorn & Oak and the author of 'Plants Taste Better'. In this module, Richard takes his knowledge and brings it to you in a whole new way. Through an elevated plant-based menu, he shares his meticulous knowledge of plant-based food design and techniques through the art of vegetables.
Recipes include:
Carrot & Hazelnut Purée, Potato Galette & Mushroom Purée, Cauliflower & Truffle Purée, Saffron Poached Pear, and Molasses Pickled Cauliflower with Smoked Almond Butter
Module Eleven: Power of the Visual
Taught by: Sara Kiya Popowa
This is your final section, where you will work with both Sara & Lauren to start creating your final project for Plant One Online. Sara will teach you how to use social media, how to elevate your food photography and style your food. This will provide useful when photographing your Final Project, as well as sharing your creations online!
Outcomes include:
Development of your final project, insight into how to truly clarify your vision and the ability to share your food vision with the world via your photography
Module Twelve: Final Project Submission
Congratulations! You’ve completed Plant One 🌱
This is your final course module, in which you will submit the project you created in Modules Eleven. This project will encapsulate all of your learnings throughout the course and consists of a creative menu, as well as specific recipes for your menu.
Your project will be reviewed and feedback will be provided.
Outcomes include:
Developed culinary techniques, confidence and knowledge of plant-based dishes, your own dishes, and your Plant One Graduation Certificate 🏆
Ready to become a Plant One student?
You have two purchase options
Who is Plant One for?
This course is perfect for budding plant-based chefs.
Plant One was created to inspire home cooks, entrepreneurs and professionals who want to discover the building blocks of plant-based food. Each module touches on ingredients and technique, and guides you through the process to elevate your plating, in addition to explaining how you can take high-quality images of your creations.
Plant One Guest Teachers
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![Dr Johnny Drain]()
Dr Johnny Drain
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![Arthur Potts Dawson chef]()
Arthur Potts Dawson
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![Ayelen Martinez Oh My Shrooms]()
Ayelen Martinez
FOUNDER OF OH MY SHROOMS
👀 Press: Financial Times, The Times
🌱 Courses: Plant One, Plant Two, Plant Three
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![Richard Buckley chef]()
Richard Buckley
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![Sara Kiyo Popowa shisodelicious]()
Sara Kiyo Popowa
PHOTOGRAPHER, AUTHOR & CHEF
👀 Press: The Times, The Guardian
🌱 Courses: Plant One, Plant Two, Plant Three
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The full ingredient list to get you started is available when you log in, and you start each module with a Recipe Guide to ensure you are able to source ingredients and prepare.
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Yes, you will need to find ingredients in your area to make the recipes in this course. If you need support with substitutions or finding something more niche our team are here to help!
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There are 5-6 recipes in each module, 3 hours of video and 5-6 short recipe videos, plus bonus material. If taking the course full time you can complete it within three months but many students partake part time with very flexible hours spending a month per module.
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We recommend a good knife, basic kitchen set up and a blender as a starting point. You will have suggestions from us for a few pieces of equipment (like chef tweezers and smoking guns) as the course progresses, but nothing is compulsory.
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You have one year to complete the course from the day that you log into the student portal and begin.
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We recommend that you work through each module and submit photos as you go, but as this is self-paced, you have the option to submit your photos at any point. You will need to have completed all submissions in order to receive your certification.
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Plant One gives you an excellent understanding of plant-based food skills and techniques to build your own menu and begin your plant based food journey.
Plant Two is our course in advanced plant-based food and creative thinking, and leads naturally on from Plant One.
The courses compliment each other well - and if you book both together you can enjoy 10% off the combined price!
Plant One FAQs
Ready to become a Plant One student?
You have two purchase options
