Plant based.
Hand made.
Sharing our love of beautiful food with you, your family and friends in the comfort of your kitchen.
There is truly no reason why plant based food cannot be wonderful, tasty and healthy.
The Plant Based Chef was conceived more than 10 years ago.
At the time more and more of my clients began requesting healthier options such as vegan and raw food dishes as well gluten free and sugar free meals. They were looking for a healthier diet with better food choices.
This was the beginning of my plant based food journey from which The Plant Based Chef has grown from an idea into a reality,
The aim is provide you with plant based recipes and ideas that will lead you further down the path of using more and more fruits, vegetables and grains in you everyday eating.
For your healths sake and for the sake of the planet we should all be trying to eat less animal based and processed foods.
We hope to help and encourage a healthier way of eating whether you are an omnivore or herbivore.
Our Plant based recipes
Our recipe page provides fast simple recipes that help add more plants to your everyday eating. We try and cook seasonally using the freshest and tastiest produce available, from the market or from the garden.
Food waste can be a real issue so we try and keep the ingredients accessible and reusable across all the of the recipes.
Our sample recipe below is a great example of what we do and how we like to cook.
Vegan Tempeh & Zucchini Lasagne
This recipe has a number of components but once it’s in the oven theres not much more to do than throw together a salad. Its quite fragile once cooked, but better the next day. Don’t be surprised if there is a little water in the tray the next day, just drain this off and reheat in a 180 degree celsius oven.
Ingredients
The “Meat” sauce
2 blocks of plain tempeh
2 jars tomato passata
2 tablespoon nutritional yeast
1 brown onion
2 cloves of garlic
2 tablespoons of tamari
Salt and pepper to taste
Good Olive oil (good glug)
Vegan bechamel
1-liter bonsoy
100g nutlex
100g plain GF flour
Nutritional yeast to taste
125g shredded vegan cheese
Method
Meat sauce
Finely chop the onion and garlic and gently fry in oil and salt.
Crumble the tempeh into small pieces.
Fry with the onion and garlic mixture.
Add the rest of the ingredients and simmer for around 30 minutes. Adjust seasoning if required.
Vegan bechamel
Melt the nutlex in a pot and add GF flour.
Cook gently and gradually add the bonsoy, whisking to remove any lumps.
Cook with nutritional yeast for around 10 minutes.
Stir in the vegan cheese. Adjust seasoning if required.
Assembling the lasagne
Wash and top and tail around 8 large zucchini
Thinly slice lengthways at 5mm. I use a Japanese mandolin.
In a flat baking dish assemble with a layer of tempeh, then a layer of zucchini.
Top this with tempeh, then bechamel then zucchini.
Finish with tempeh and lastly bechamel.
Top with shredded vegan cheese.
Bake in a 180 oven for 40mins.
Allow to stand for 20minutes and serve. This dish is best served the next day.
Meet David
David has been working as a chef for more than thirty years. Initially in some of Sydney’s best fining dining establishments, he changed focus nearly 15 years ago when asked to cater for a vegan family in Sydney and London.
From this point he has embraced a love of plant based and healthy cookery not only for his clients but also for himself and his family.
Expounding the motto that nothing is impossible he offers a wealth of culinary knowledge across many different disciplines.
The Plant Based Chef is a real labour of love to his commitment to healthy eating and plant based foods.
The Plant Based Chef also offers a private chef experience.
Whether you need an in-home chef, private cooking classes, catering for larger groups and celebrations or intimate dinner parties, we can meet your needs.
When you contact The Plant Based Chef, you speak directly to the chef. We only book a small number of clients at any one time to allow us to focus entirely on you.
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