Plant-Based Cooking tips, Nutrition and Culinary Career Blog

Master gluten-free vegan cooking in just 3 weeks at The Vegan School, Goa. Learn global cuisines, advanced baking, and professional techniques through hands-on classes with Chef Nisha. From Asian dishes to French pastries, build real skills that last. Perfect for aspiring chefs, home cooks, and food entrepreneurs. June 8-26, 2026. Limited spots available—register today at www.theveganschool.org

Over 4 years, 217 students from 31 countries across 6 continents have trained at The Vegan School in Goa. Here's where our plant-based family comes from.

Learn vegan cooking in Goa—a tropical paradise where food, culture, and community come together. Here is all you need to know before coming.

This articles lists some career opportunities with examples of where our students are placed

Mustard oil, mountain millets, foraged greens, drought-tolerant lentils, smoked vegetables. A field guide to fifteen lesser-known vegan dishes from North India — Uttarakhand, Himachal Pradesh, Kashmir, Punjab, Rajasthan, and the Bihar plains. The closing post in a four-part series.

Sourdough is wildly context-driven. A loaf that takes eight hours of bulk in a cool New York kitchen takes three in our Goa kitchen. The flour mix matters. The starter's age matters. The season matters. The humidity matters. This is a working guide from a tropical climate — three folds, four-hour bulk, whole-grain blend, convection oven with steam — and how to adjust the timing for yours.

West India runs on chickpea flour, mustard seed, kokum, and coconut. From Mumbai's sprouted-bean street food to Gujarat's steam-and-temper technique to Goa's coconut-curry coastal cooking — and the Sindhi kitchens that bridge them all. A field guide to fifteen lesser-known vegan dishes from Maharashtra, Gujarat, Goa, and the Konkan coast.

Six raw food techniques every plant-based cook should know — soaking, sprouting, blending, juicing, dehydrating, fermenting — and what each unlocks. A working guide to cooking without heat.

Fifteen lesser-known plant-based dishes from East and Northeast India — shukto, dalma, khar, singju, tungrymbai, gundruk and more. The techniques behind each, and why these regions have been naturally plant-based for centuries.

Nine common mushrooms in plant-based cooking — from button to truffle, with morel and lion's mane between — the technique for each and where they're used across global cuisines.

Beyond dosa, idli, and sambar lies the deeper South Indian kitchen — fifteen plant-based dishes you may have never met. Puttu with kadala curry, olan and erissery from Kerala. Kootu and paniyaram from Tamil Nadu. Pesarattu and gongura from Andhra. Akki rotti and ragi mudde from Karnataka. Naturally vegan, technically distinctive, and rooted in a coastal cuisine that never needed dairy in the first place.

Tofu, tempeh, and seitan are not interchangeable. One is curdled soy milk, one is fermented soybeans bound by mycelium, one is wheat gluten. Each behaves differently in heat, absorbs flavor differently, and shines in different dishes. A clear technique guide for cooking with all three.

What turns soybeans into tempeh, cabbage into kimchi, and flour into sourdough? The same answer with four different microbes. A clear primer on yeast, lacto, mycelium, and acetic fermentation — how each one works, what it makes, and why it matters in a plant-based kitchen.

The recipes change. The techniques don't. A look at the essential cooking techniques every plant-based cook learns at The Vegan School in Goa.

Learn how to host a vegan dinner party with timelines, guest strategy, marketing tips, and community-building ideas. Built for experienced cooks.

The gap between culinary school and a paid vegan chef role isn't usually a skills gap — it's a visibility gap. Here's how to close it faster.

Discover Vegan Cooking Basics with our guide for beginners! Learn simple techniques and tips to make Vegan Cooking Basics enjoyable and easy.

Introducing our online courses, we're bringing professional plant-based culinary education to your home. Learn vegan cooking with expert guidance, real feedback, and flexible courses that fit your life. Whether you're a beginner or looking to level up, these chef-led courses give you the confidence to create delicious, healthy meals every day.

First Time Away From Home? Here’s how The Vegan School helps you feel safe, welcomed, and supported through a shared, family-like experience.

Discover the traditional culinary roles every chef encounters after culinary school. From commis chef to executive chef, learn how these classic kitchen positions build discipline, skill, and a strong foundation for your culinary career.