Common vegetarian and vegan ingredients and their substitutes, such as tempeh, tofu, and nutritional yeast.
Plant-based proteins: Understanding different sources of plant-based proteins such as legumes, nuts, seeds, and grains, their nutritional value, and ways to incorporate them in vegetarian and vegan dishes.
Soy products: Understanding different types of soy products such as tofu, tempeh, and soy milk, their nutritional value, and ways to use them in vegetarian and vegan recipes.
Dairy alternatives: Understanding different types of dairy alternatives such as almond milk, coconut milk, and cashew cheese, their nutritional value, and ways to use them in cooking.
Whole grains: Understanding different types of whole grains such as quinoa, brown rice, and barley, their nutritional value, and ways to incorporate them into vegetarian and vegan meals.
Seasonal produce: Understanding the benefits of using seasonal produce in vegetarian and vegan cooking, and how to prepare them to retain their nutritional value.
Fresh herbs and spices: Understanding different types of fresh herbs and spices such as basil, thyme, and turmeric, their health benefits, and ways to use them in vegetarian and vegan dishes.
Natural sweeteners: Understanding different types of natural sweeteners such as maple syrup, honey, and agave nectar, their nutritional value, and ways to use them in vegetarian and vegan desserts.
Fermented foods: Understanding the benefits of fermented foods such as kimchi, sauerkraut, and kombucha for gut health, and ways to incorporate them into vegetarian and vegan meals.
Vegan baking: Understanding the different types of vegan baking ingredients such as flaxseed meal, aquafaba, and vegan butter, and how to use them in recipes.
Gluten-free cooking: Understanding the different types of gluten-free flours such as rice flour, almond flour, and tapioca flour, and how to substitute them for wheat flour in vegetarian and vegan recipes.
Vegetables: Any part of a plant that is edible, such as roots, tubers, stems, leaves, flowers, and fruits.
Fruits: A naturally sweet or savory part of a plant that is usually eaten raw or cooked.
Grains: Edible seeds of various grasses like wheat, rice, oats, barley millet, and quinoa that provide a good source of carbohydrates.
Legumes: Protein-rich seeds of plants like beans, peas, lentils, chickpeas, and soybeans that are used as a meat alternative.
Nuts and Seeds: High-fat, high-protein portions of plants like almonds, walnuts, cashews, sesame seeds, pumpkin seeds, and flaxseeds that are tasty and nutritious.
Spices and Herbs: Fragrant plant parts such as seeds, leaves, and roots that are used for flavoring, aroma, and medicinal properties.
Oils: Healthy plant-based oils obtained from seeds, fruits, nuts like olive oil, sesame oil, coconut oil, and avocado oil used for cooking.
Dairy Alternatives: Non-dairy options like almond milk, soy milk, coconut milk, tofu, and vegan cheese that mimic the flavor and texture of dairy products.
Sweeteners: Natural and artificial substances like raw honey, maple syrup, agave nectar, and stevia used to add sweetness to dishes and desserts.
Condiments: Flavorful sauces, dressings, and spreads like ketchup, mustard, mayonnaise, soy sauce, hot sauce, and salsa that enhance the taste of food.