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Cooking Healthy Vegetarian and Vegan Plant-Based Meals Part 2
Class experience
This class is catered to learners curious about going “veg” or just thinking about their food choices. Students will learn how to prepare delicious plant-based meals that are fun to make and are not heavily processed. Some experience in the kitchen is required for safety reasons. Students will be provided with prerecorded instructional videos and recipes to make four different healthy, delicious vegan and vegetarian meals. Students should have experience mixing, chopping, and using...
4 lessons//4 Weeks
Week 1Lesson 1Scrambled Chickpeas for BreakfastIn this lesson, we’re going to make plant-based scrambled chickpeas for breakfast. Please make sure to practice kitchen safety. Parental supervision is highly recommended. This recipe primarily focuses on vegan and plant-based options, but you have the flexibility to adjust it to suit a vegetarian diet if you prefer. For example, you can add slices of boiled eggs on top of your scrambled chickpeas. You can also add cheese.Week 2Lesson 2Mushroom Walnut Tacos for LunchIn this lesson, we’re going to make delicious mushroom walnut tacos for lunch. This recipe primarily focuses on vegan and plant-based options, but you have the flexibility to adjust them to suit a vegetarian diet if you prefer. For example, you can add cheese and sour cream to your tacos. I also added recipes for a quick guacamole and pickled red onions. Please make sure to practice kitchen safety. Parental supervision is highly recommended.Week 3Lesson 3Mexican Quinoa Stuffed Sweet Potatoes for DinnerIn this lesson, we’re going to make a delicious Mexican quinoa stuffed sweet potatoes for dinner. This recipe primarily focuses on vegan and plant-based options, but you have the flexibility to adjust them to suit a vegetarian diet if you prefer. For example, you can add cheese and sour cream as your toppings. I also added recipes for a quick guacamole and pickled red onions. Please make sure to practice kitchen safety. Parental supervision is highly recommended.Week 4Lesson 4Raw Vegan Strawberry Cheesecake for DessertIn this lesson, we’re going to make a raw vegan strawberry cheesecake for dessert. This recipe does contain nuts. Please make sure to practice kitchen safety. Parental supervision is highly recommended.
Students will feel more confident in the kitchen as they learn yummy recipes and improve their cooking skills. You'll be able to make delicious meals and treats all by yourself!
With a rich background in online teaching spanning the last 5 years, I've had the privilege of instructing thousands of students through a variety of lessons. My personal journey of embracing vegetarian, vegan, and plant-based lifestyles for the past decade has allowed me to share my passion for nutritious eating and cooking with my loved ones. Recognizing a growing demand here on Outschool, I've chosen to extend my expertise to offer classes that cater to students seeking healthier choices.
2 files available upon enrollmentI will post the supply list in the classroom.
This class requires the use of equipment and utensils such as a stove, oven, knives, food processor, and others. Most of the recipes involve cutting, frying, baking products, and other potentially hazardous tasks that can result in cuts, burns, and other types of injuries during their preparation. Parental supervision and assistance are necessary at all times for these tasks. Additionally, the recipes include various ingredients, so please check them for any food restrictions and/or potential allergens for your children. I will provide the supply list in the classroom.
Hello! I'm Ms. Tarra, an artist, homeschooling mom, and certified Therapeutic Art Life Coach. With over 10 years of teaching experience, I've embraced diverse subjects. Holdings include a TESOL certification and a Bachelor's degree in Legal...
Self-Paced Class
$13
weekly or $50 for all content4 pre-recorded lessons
4 weeks of teacher support
Choose your start date
1 year of access to the content
Completed by 3 learners
Ages: 10-18