Cook Along With Us!

Learn how to meal prep with our founder as she makes 1 or more of the recipes in the Batch Cooking Club plan of the week.

 

Mushroom Lentil Stroganoff: February 25th 10:30 a.m. PST / 1:30 p.m. EST

 

One of our favorite things to do is to veganize some of our pre-vegan traditional favorites. Beef Stroganoff is one of those recipes for our founder—and she’s showing you a delicious plant-based version with our Mushroom Lentil Meatballs in this week’s live cooking class. 

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ICYMI: Polenta Panzanella Salad with Chickpea Bruschetta

 

Have you tried swapping polenta for croutons in your favorite salad recipes? Join our founder in this week’s live cooking class to learn how to make our Polenta Panzanella Salad with Chickpea Bruschetta. We’ve swapped bread in this traditional salad with cubed polenta and added our Chickpea Bruschetta for a fun twist on an Italian favorite. 

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ICYMI: BBQ Sweet Potato Chickpea Burgers

 

We love a flavorful plant-based burger and these BBQ Sweet Potato Chickpea Burgers are bursting with deliciousness (if we do say so ourselves!). We love to top them with a tangy slaw and sandwich them between a doughy bun slathered in barbecue sauce. They freeze well so you can keep a stash handy for whenever your burger cravings arise. Learn how to make a batch!

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ICYMI: Chickpea Buffalo Salad

 

Ready to take your sandwich game up a level? Learn how to make a batch of our Buffalo Chickpea Salad and layer it in rolls for a meal the whole family will love.

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ICYMI: Baked Spinach Falafel

 

Where are all our falafel fans? Crumbled in salads, smothered in wraps or layered on our Cauliflower Hummus Nachos, these Baked Spinach Falafel are quick and easy to throw together. Learn how to make a batch in this week’s live cooking class.

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ICYMI: Tempeh Bolognese Sauce

 

Calling all pasta lovers! Make a batch of our Tempeh Bolognese Sauce on the weekend and whip up dinner in 10 minutes the following week. This sauce is thick and “meaty” thanks to crumbled tempeh. It’s the perfect plant-based option if you’re transitioning to vegan or trying to a please a house of mixed eaters. Learn how to make it in this week’s live cooking class.

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ICYMI: Lentil Rice Balls

 

From mushrooms and Beyond Meat to chickpeas and beans, there are so many delicious ways to roll a meatball. Let us show you how in this week’s live cooking class where our founder demonstrates how to make our Lentil Rice Balls and gives you lots of meal ideas for using them.

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ICYMI: Savory Vegetable Chickpea Pancakes

 

Need a fun meal idea to change up dinner? Try our Savory Vegetable Chickpea Pancakes that can be served up a dozen different ways! Join our founder to learn how to make them in this week’s LIVE cooking class.

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ICYMI: Herb Marinated White Beans

 

How do you speed up lunch and dinner prep? Our solution is to have a batch of marinated protein at the ready. Toss it into pastas, salads and soups, or spoon it onto wraps and vegetable boats. These Herb Marinated White Beans are a great choice (if we do say so ourself!). Join our founder to learn how to make them in this week’s LIVE cooking class.

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ICYMI: Chickpea Lemon Orzo Soup

 

Soup’s on! Superstar ingredients, tahini and fresh lemon juice, add creamy texture and tangy flavor to our Chickpea Lemon Orzo Soup that’s sure to win a favorite spot in your meal plan rotation. Join our founder to learn how to make it in this week’s LIVE cooking class.

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Creamy Roasted Garlic Gnocchi