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Through the understanding of how to work independently with vegetables, plant-based proteins, and cereals, your knowledge of vegan cuisine will dramatically increase.

Many people have come into contact with vegan cooking as a substitution type of food. Veganism often implies the absence of ingredients, more than presence.

All gastronomy requires a solid foundation to be able to grow and evolve. In this course, chef Alex Pirla presents this groundwork divided into 3 main topics: vegetables, cereals, and plant-based proteins.

Through these 3 focuses, he establishes the principles on which to base our knowledge and uses 20 recipes to articulate all aspects.

Few professional chefs dedicate their efforts to developing the foundations of plant-based cuisine. Among them, even fewer offer training in 2 and 3 Michelin star restaurants, or teach plant-based cooking at the world’s best hospitality schools.

Whether you are seeking to make a change in your diet or are keen to take your cooking to another level, or even if you are a professional looking to expand the techniques you already possess, this course will give you the knowledge and tools to reach your goals and master a 100 % vegan cuisine that is both sophisticated and satisfying.

INTRODUCING

MASTERING VEGAN COOKING

Natural, nutritive and vegan ingredients for a more sophisticated and conscious food.

1. WELCOME

Learn everything you need to navigate our platform: a video tutorial, how the course works; and practical information, such as icon legends, a glossary, and food allergies and sensitivities you should keep in mind.

2. EQUIPMENT & INGREDIENTS

Equipment, tools and ingredients necessary to successfully work with vegetables, plant-based proteins and cereals. Also, a brief description of those special ingredients that you might not be familiar with, but that will be your secret weapons from now on.

3. BEFORE YOU BEGIN

General tips for a successful experience in the kitchen, ways to reduce food waste, and the fundamental factors that play a key role in your desserts, such as flavor balance, pairings, and attractive platings and presentations.

4. BASIC PREPARATIONS

Cuts, broths and different cooking methods fill up this module that will allow you to articulate your knowledge, starting on the basics before moving on to more complex cooking techniques.

5. VEGETABLES

A delicious vegetable papillote or a Chinese cabbage steak are some recipes you will learn. The energy that governs vegetables, seasonal cooking and how to get the most out of them, as well nutritional profiles are a must in this invaluable module that will change the way you cook and consume vegetables.

6. PLANT-BASED PROTEINS

You will learn the optimal way of cooking legumes, how they affect our body and the environment. Also, technical aspects like Non-enzymatic browning reactions. All this while practicing complex recipes like Textures of Carob Bean, a delicious Lentils Tartare or the best vegan mayonnaise you will ever try. Ever.

7. CEREALS

We'll dive deep into how cereals behave, both while cooking and after cooling down, to make sure we take advantage of all their qualities and get the most out of them. You will learn the immense versatility of cereals and pseudo cereals, through exquisite recipes such as a creamy Pumpkin & Mushroom Risotto or an impressive Asparagus Paella.

8. FINAL PROJECT

Now put your new skills to the test and create your own baked dessert masterpiece! If you have successfully completed all the assignments, you will be awarded the Aurea certificate.

"A great adventure that opens a world of possibilities to learn how to cook in a healthier, more creative, and delicious way. In my opinion, the course is well planned and structured. Easy to navigate with very clear videos. (...) The creativity and health-first approach of every dish. Pure flavors and huge respect for every ingredient."

Susana Álvarez Arana

Picture of student Susana

"A great adventure that opens a world of possibilities to learn how to cook in a healthier, more creative, and delicious way. In my opinion, the course is well planned and structured. Easy to navigate with very clear videos. (...) The creativity and health-first approach of every dish. Pure flavors and huge respect for every ingredient."

Susana Álvarez Arana

Some of the RECIPES you will learn:

These are some examples of the recipes you will learn to make as you progress through the course. As you know, the course is divided in 3 topics: Vegetables, Cereals, and Plant-based Proteins.

When you complete the course successfully, you will have the tools to give free rein to your creativity and come up with your own delicious recipes:

VEGETABLE SUQUET

A classic of the Catalan cuisine and typical of fishermen, the “suquet” is made with simple ingredients such as onions, carrots, artichokes, and potatoes (whose starch we will use to texturize the stew). We serve it with a picada,” a base condiment also of Catalan cuisine used to thicken, bind, and bring taste and aroma. We will have an unexpected guest: the Suribachi or Japanese mortar. Simple doesn’t have to be at odds with exquisite.

VEGETABLE CROQUETTES WITH MAYONNAISE

Two recipes in one are found in these mouthwatering croquettes that are served accompanied by a creamy and light vegan mayonnaise. Using the vegetable protein of your choice, you will learn how eggless batter works just perfectly, and how to master deep frying to achieve an ideally golden and crispy layer on the outside, with a fat-free and deliciously juicy interior.


ASPARAGUS PAELLA

Paella is a symbol of Spanish gastronomy. We teach you how to manage the fire properly and control the ideal ratio of rice to liquid. Starting with a good sauté, a dark broth intensifies the flavor, green asparagus adds crunchiness and color, and a turmeric mayonnaise adds a final fatty element. Learn how to make a good paella and it will become a part of your cooking forever.

Foto de un plato de verduras
Imagen de una bandeja de croquetas con mayonesa
Imagen de una paella con espárragos

Some of the RECIPES you will learn:

These are some examples of the recipes you will learn to make as you progress through the course. As you know, the course is divided in 3 topics: Vegetables, Cereals, and Plant-based Proteins.

When you complete the course successfully, you will have the tools to give free rein to your creativity and come up with your own delicious recipes:

VEGETABLE SUQUET

A classic of the Catalan cuisine and typical of fishermen, the “suquet” is made with simple ingredients such as onions, carrots, artichokes, and potatoes (whose starch we will use to texturize the stew). We serve it with a picada,” a base condiment also of Catalan cuisine used to thicken, bind, and bring taste and aroma. We will have an unexpected guest: the Suribachi or Japanese mortar. Simple doesn’t have to be at odds with exquisite.

Foto de un plato de verduras

VEGETABLE CROQUETTES WITH MAYONNAISE

Two recipes in one are found in these mouthwatering croquettes that are served accompanied by a creamy and light vegan mayonnaise. Using the vegetable protein of your choice, you will learn how eggless batter works just perfectly, and how to master deep frying to achieve an ideally golden and crispy layer on the outside, with a fat-free and deliciously juicy interior.

Imagen de una bandeja de croquetas con mayonesa

ASPARAGUS PAELLA

Paella is a symbol of Spanish gastronomy. We teach you how to manage the fire properly and control the ideal ratio of rice to liquid. Starting with a good sauté, a dark broth intensifies the flavor, green asparagus adds crunchiness and color, and a turmeric mayonnaise adds a final fatty element. Learn how to make a good paella and it will become a part of your cooking forever.

Imagen de una paella con espárragos
Icon of an oven

VEGAN

All our recipes are made with 100% vegan ingredients

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HEALTHY

Learn to use nutritive ingredients so you can tap into the nutritional benefits within your desserts!

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NATURAL

Unprocessed elements so you can control everything that goes into your creations.

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100% ONLINE

You can choose to work on your own, or to have the feedback of a personal instructor and access our certification.

20 recipes, 8 modules, 1 year of access, unlimited private support...

-> PLUS 5 SPECIAL BONUS FOR A LIMITED TIME! <-

3 at the price of 2

This master includes our 3 independent modules: Vegetables, Cereals and Plant-based Proteins, but at the cost of just 2!

15% off

On top of that, and just until 31th March, you'll enjoy a 15% off.

30 minutes private videocall with the chef Alex Pirla

Get a private session with the chef to share your personal doubts and get individualized answers to your most important questions.

Payment plan

Now you can choose what works best for you: a single payment or 4 monthly instalments.

FREE access to 3 Online Masterclass sessions

With these live online masterclasses, we want to share with you training pills using exclusive content with a professional approach. During these 2-3 hours classes, we prepare more complex and specialized recipes that help us introduce you to the exciting world of plant-based cooking, expand your knowledge and perfect your technique.

Get started now for just
4 installments of $140.25

ACCESS MASTERING VEGAN COOKING

Pay in full now and save $59.5

If you have any questions about the course, email us at hello@weareaurea.com
We'd love to help!

Si hay algo que sabemos de ti, es que te importan los detalles.

Vegan Tiramisú



Te aseguras de que las decisiones de tu vida reflejen tus valores: tus relaciones, los negocios que eliges apoyar, los transportes que tomas, el reciclaje, la reducción del sufrimiento de los animales… todas estas decisiones reflejan quiénes somos y cómo queremos que sea el mundo.

Quizá nos equivoquemos, pero seguramente la comida no sea solo algo que dejas al azar. Comer es una de las decisiones más importantes que tomamos todos los días y tiene un gran impacto en nosotros, las personas que amamos y el mundo.

Para ti no tiene sentido simplemente comer cualquier cosa: ser consciente y cuidadosa con los alimentos que consumes a diario y, un minuto después, simplemente dejarte ir cuando de repente se te antoja algo de repostería industrial y artificial.

Te encanta cuidar de ti y de los tuyos, y creemos que la única razón por la que podrías dejarte llevar y comprar dulces industriales o usar harinas refinadas y premezcladas para hornear un pastel es porque crees que no hay más opciones. Pero estamos aquí para decirte que no es el caso.

Con el mismo esfuerzo puedes lograr productos verdaderamente deliciosos, tiernos y ligeros que no solo sean veganos, sino que también utilicen ingredientes naturales que reconozcas y puedas conseguir en tu mercado o tienda local.


"
[I liked] How the concepts are exposed, it's another level course with so much information, much more than any other course I've done. It really teaches you to appreciate all fruits and vegetables have to offer and get the most out of them. You learn advanced cooking techniques, and how to take your culinary elaborations to the next level."

Olga Pérez Martínez



"Simple and easy to follow. A very practical approach to expand your knowledge on plant-based proteins and introduce them to your daily routine in delicious ways."

Pablo Vásquez Aspe

Questions you might be considering

Who is this course for?

Many courses are focused on a very homemade and unstructured experience of cooking. These are great and necessary, but this program has been designed to develop a solid technical foundation of a gourmet and refined approach to vegan cuisine. Our students are entrepreneurs, professionals looking to improve their skills and knowledge about vegan cooking. If you are interested in a more natural and organic approach to cooking, you will get so much out of this course both for your personal and professional life.

How much access will I have to the course?

You will have for the first time in this course, 1 full year of access to our platform, where you will have access not just the content itself, recipes, videos and materials, but also to the interaction with your instructor.

What type of feedback will I get? Do you guys answer emails once a month or do general calls answering the most important questions?

This course is designed on a personal basis. You get to ask your own questions and have them answered by your instructor on a one to one conversation within our platform, as well as receive specific and personal feedback on the assignments you submit.

What if there are ingredients I can’t find?

After having hundreds of students from all over the world, we know sometimes there might be ingredients that will be difficult for you to get, or that even you won’t be able to find where you live. When we say this course is about you and your growth and not the recipes or the ingredients, we actually really mean it. We will go above and beyond to suggest alternatives and to modify recipes without altering their role on the course, so you can still make them with the ingredients available to you.

Do I need to get many tools or new equipment?

If you currently cook at home or at your business, it’s unlikely you’ll have to get anything new. From all the tools we suggest, a huge number are optional and can be just useful to you.

Do you offer a certificate of graduation at the end of the course?

In order to get our certificate, you have to submit the assignments we suggest (essentially replicating the recipes and a final project), and have them approved by your instructor before the year of access expires. But here’s the thing: you’re not obliged to. You can take the course, do all the work and get our certificate, but you can also do your recipes without sending them, and basically taking the course at your own pace based on what you’re interested to learn in no particular order. You’ll still be able to reach out to us and ask away about whatever you want, and we’ll be here for you regardless.

How much time it can take me to get through the course?

Although you have 1 year of access to the course, it can be done in less than a month depending on your availability. If 2020 has taught us something is that this depends on you entirely. You could be done in 3 weeks, or having to work on 1 recipe per month: you will have flexibility to choose based on your schedule and our availability when you are able to show up.

What if I have no previous experience cooking?

The course is designed to cover all the basics, so we don’t take anything for granted or understood. If you've never cooked before, you’ll find the natural pace of the course perfect. If you have previous experience, you will be able to skip some bits and move through the first parts of the course easier, although we don’t recommend doing so because it’s an opportunity to consolidate the foundation of your knowledge and to find blind spots.

Do you offer a payment plan?

We actually do! You can choose to pay the course upfront or in 4 installments.

¿CÓMO TE SENTIRÍAS...

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si pudieras disfrutar de los dulces sin preocupaciones, sabiendo que el azúcar refinado, el gluten, los ingredientes industriales y procesados no estarán presentes en tus elaboraciones nunca más?

si pudieras disfrutar de tu amor por lo natural y transformarlo en una pastelería ligera y libre de sufrimiento animal?

Icon of a star
Icon of a star

si pudieras ofrecer distintas opciones a todos los clientes que quieren alternativas sin gluten, teniendo el conocimiento para crear recetas que sabes que funcionan con total control creativo?

si pudieras conseguir que tus postres reflejen tus valores más profundos: natural, libre de sufrimiento animal, consciente y además delicioso?

Icon of a star

¿CÓMO TE SENTIRÍAS...

Icon of a star

si pudieras disfrutar de los dulces sin preocupaciones, sabiendo que el azúcar refinado, el gluten, los ingredientes industriales y procesados no estarán presentes en tus elaboraciones nunca más?

Icon of a star

si pudieras disfrutar de tu amor por lo natural y transformarlo en una pastelería ligera y libre de sufrimiento animal?

Icon of a star

si pudieras ofrecer distintas opciones a todos los clientes que quieren alternativas sin gluten, teniendo el conocimiento para crear recetas que sabes que funcionan con total control creativo?

Icon of a star

si pudieras conseguir que tus postres reflejen tus valores más profundos: natural, libre de sufrimiento animal, consciente y además delicioso?

A note from Alex Pirla - Chef, trainer and gastronomy advisor specialized in vegetable-based cuisine.


I began cooking at home at 12 years old as I am the eldest of 5 siblings and it fell to me to help out. At that time, I learned a lot about cooking from my grandmother, as much about techniques as about concepts, understanding what it means to raise others up through food.

At 18, I began my first job in a professional kitchen, washing pots in a 200-guest hotel. A few weeks later, I was promoted to the desserts section, and then on to the cold section.

5 years later, I was head chef in a bistro restaurant, and 2 years after that, sous-chef in a Michelin-star restaurant.   

At 27, I was burned-out and decided to take up yoga and meditation. I liked it so much that I signed up for training as an instructor and spent 3 years studying yoga in depth.

During this process, I realized that I did not want to continue down the conventional hospitality path, and decided to create a new project of my own in which to share my vision of cooking with the world

I began as a freelance chef cooking for yoga getaways and training events, and little by little, my cuisine has matured into what it is today.

Nowadays, thanks to everyone's efforts, but above all, to you, the student looking for a new, high-quality diet and 100% vegetable-based cuisine, our vision of the world is quickly growing closer and more certain.

This is a great moment and we should not let our guard down. Let us continue to create and demand the best in whatever we do.

Nothing can stop us.

I wish you good health and vegetables!

Alejandro Pirla

A note from Alex Pirla - Chef, trainer and gastronomy advisor specialized in vegetable-based cuisine.


I began cooking at home at 12 years old as I am the eldest of 5 siblings and it fell to me to help out. At that time, I learned a lot about cooking from my grandmother, as much about techniques as about concepts, understanding what it means to raise others up through food.

At 18, I began my first job in a professional kitchen, washing pots in a 200-guest hotel. A few weeks later, I was promoted to the desserts section, and then on to the cold section.

5 years later, I was head chef in a bistro restaurant, and 2 years after that, sous-chef in a Michelin-star restaurant.   

At 27, I was burned-out and decided to take up yoga and meditation. I liked it so much that I signed up for training as an instructor and spent 3 years studying yoga in depth.

During this process, I realized that I did not want to continue down the conventional hospitality path, and decided to create a new project of my own in which to share my vision of cooking with the world

I began as a freelance chef cooking for yoga getaways and training events, and little by little, my cuisine has matured into what it is today.

Nowadays, thanks to everyone's efforts, but above all, to you, the student looking for a new, high-quality diet and 100% vegetable-based cuisine, our vision of the world is quickly growing closer and more certain.

This is a great moment and we should not let our guard down. Let us continue to create and demand the best in whatever we do.

Nothing can stop us.

I wish you good health and delicious food!

Alejandro Pirla

Get started now for just
4 installments of $140.25

Pay in full now and save $59.5

If you have any questions about the course, email us at hello@weareaurea.com
We'd love to help!