The Big Veg Blueprint
ONLINE COOKING COURSE
Your ultimate guide to cooking confidently without recipes. Created by a restaurant trained (Bubala) chef and recipe writer for Ottolenghi Test Kitchen, and previously Mob, with a Holistic Nutrition Certification.
Cook with confidence and create your own recipes.
You don’t need to follow recipes to cook well, you just need to understand the fundamentals of food science.
The Big Veg Blueprint is an 8 module online course that helps you build real cooking skills around nutrition, flavour, and texture so you can make vegetables taste amazing and cook confidently with whatever you have.
Intake now open -
Intake now open -
The Big Veg Blueprint- now open for enrolment
Click the button below to sign up.
Why I created it
After years working as a chef and recipe writer, I realised most people don’t struggle with recipes — they struggle when there isn’t one.
I built this course to change that.
To teach you the simple frameworks, habits, and flavour skills that make cooking fun, intuitive, and deeply satisfying
Inside the course
You’ll learn how to:
Build balanced, nourishing meals without measuring or overthinking.
Taste, adjust, and season food by instinct.
Cook vegetables beautifully for flavour and texture that actually excites you.
Waste less and get the most from every ingredient.
What you’ll get
Eight self‑paced modules that walk you through everything step by step.
Three months in our private community where students share wins, experiments and ideas.
Direct access to Christina — ask questions, get feedback, and troubleshoot your dishes.
Lifetime access to all lessons and updates so you can come back anytime.
The skills and confidence to cook well for the rest of your life.
This is for you if
You want to enjoy cooking again instead of relying on instructions.
You care about eating well but don’t want complicated recipes.
You love vegetables — or want to.
You’re ready to trust your own taste and creativity in the kitchen.
intro
The Big Veg Blueprint course is now open for enrolment
Click the button below to sign up.
Meet your instructor
I’m Christina, a plant-based chef and recipe writer from Cyprus, now based in London.
I am a restaurant trained chef and have worked at one of London’s favourite vegetarian restaurants, Bubala. Since then, I’ve worked at Mob, a leading online food media platform, where I wrote all of their vegan recipes, and published my first cookbook with Penguin Publishing. I’m currently part of the acclaimed Ottolenghi Test Kitchen, developing plant-based recipes for their audience and restaurants.
I’m passionate about creating accessible, delicious recipes that inspire people to eat more plants and really enjoy cooking them. And I don’t care who's vegan or not, I just want to share good food that happens to be make with plants. My cooking is deeply influenced by the Mediterranean and Middle Eastern flavours of my home, which I bring into much of my food.
I combine my chef background with my training in holistic nutrition, because I believe that great cooking is about balance, nourishing your body without missing out on flavour.
The Big Veg Blueprint: the essentials
What is it?
This is an 8 week online cooking course that teaches you how to cook with whole foods confidently, without relying on recipes.
Created by a chef, recipe writer and holistic health coach, it’s a step-by-step guide to mastering whole food, plant-based cooking through real techniques, flavour-building skills, and intuitive meal creation. You’ll learn how to think like a chef, build nourishing meals from scratch, and transform the way you cook by removing stress and adding confidence.
Who is it for?
It’s for anyone who wants to cook and eat more plants, whether you’re vegan, vegetarian, or just someone who wants to enjoy more delicious plant-forward recipes.
It’s built for beginners and home cooks who want to understand how to cook intuitively, not just follow recipes.
The
community
Maybe the most important bit!
The course will be hosted on a platform that is community focused. For four months after your start date, you will have the space to share your progress, ask Christina questions, join live calls, post your food pics and engage with your fellow students.
I wanted to make sure that you don’t feel alone doing this course, so I will be there to guide you through it.
How is it delivered?
You will join a cohort of students who will all take the course together. You will have lifetime access to the course, so you can complete it at your own pace.
The course will be hosted in an easy-to-use learning platform. Each module includes a mix of video lessons (demonstrations, deep dives, and guided cooking sessions), downloadable PDFs packed with recipes and reference charts, and practical exercises to help you apply what you learn. You can watch on any device, at your own pace, with lifetime access to all future updates.
What you’ll get
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8 in-depth modules covering everything from knife skills and flavour-building to plant-based proteins, sauces, and meal prep.
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Step-by-step video lessons of 23 full recipes filmed by a restaurant-trained chef, teaching you cooking techniques, not just recipes.
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Downloadable recipe PDFs and cheat sheets packed with guides, swaps, charts, and templates you can use in your own kitchen.
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A complete blueprint for confident cooking. Learn how to build flavour, balance textures, and create meals intuitively.
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Nutritionally grounded lessons informed by a holistic health coach’s perspective, focusing on nourishment as much as taste.
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Lifetime access to all course materials so you can learn at your own pace and revisit lessons anytime.
What’s inside
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Get set up for success with the fundamentals: the right tools, knife skills, and kitchen organisation tips straight from restaurant kitchens.
3 exercise recipes, where I will teach you how to taste, adjust and balance the flavours in your food as you go.
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Dry heat (roasting, grilling, sautéing, stir frying, charring) is what gives food that deep, complex flavour we all love.
This is where you’ll start to learn how to use all of your senses when cooking. We will talk about building flavour, caramelisation, smoke points, Mallard reactions.
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In this section, we’re looking at methods where water, steam, or broth transfer the heat into your food. Unlike roasting or searing, which dry food out and concentrate flavour, these methods keep things tender, light, and in some cases, preserve nutrients.
We’ll cover steaming, simmering, blanching Each technique has its place: steaming locks in nutrition, colour and crunch, simmering gently breaks down beans and grains, and blanching gives vegetables that vibrant green snap.
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Discover how to create rich, velvety textures using whole plant foods, and the science behind why and how each ingredient works. I
n this module, you’ll learn how to use ingredients like silken tofu, tahini, cashews and vegetables to build naturally creamy sauces, soups, and dressings. You’ll understand the science behind fat, starch, and emulsification, and how to use them to make your own dishes creamy and luxurious.
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Understand protein from a plant-based perspective: what it is, how it works, and how to get enough.
This module covers complete vs. complementary proteins, amino acids, and how to combine foods like grains and pulses for optimal balance. You’ll also learn how to cook different high protein ingredients and simple add-ons, so they’re full of flavour.
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This week will feature high protein recipes utilising legumes, how to combine them in delicious and creative ways to achieve full amino acid profiles.
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This is where it all comes together, after learning all of the cooking techniques. You’ll learn my 3 Blueprints, a simple, visual system that helps you intuitively build balanced, satisfying meals without ever needing a recipe.
The Nutrition Blueprint teaches you how to build a complete plate, balancing plants, protein, and carbs with colour and variety.The Flavour Blueprint explains how to balance flavours in your dishes. By learning how to taste like a chef, using salt, acid, fat, and umami to bring your food to life.
And the Texture Blueprint shows you how to create contrast and layer and compliment different elements for textural balance.
By layering all three, you’ll understand how to turn ingredients into a nourishing, flavourful meal with confidence, ease, and creativity. -
With registered nutritionist Sophie Gastman (@sophiethenutritionist)
This final module will cover all of the essential information hitting your nutrition needs from whole, plant foods. So you can set off on your journey of eating more plants armed with nutritionist - backed information.
Testimonials
I asked the students from the first round to let me know what they thought!
Join the June class -
Join the June class -
The Big Veg Blueprint course now open for enrolment
Click the button below to sign up.
✺ Frequently asked questions ✺
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The second round of the course will begin in June 2026.
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The course content will be dripped weekly so that everyone follows it at the same time. However, you will get lifetime access to the course if you wish to come back to it or take it at your own pace.
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It will be hosted on an easy to use platform and you can watch on any device.
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Yes! A big part of this is the community element. You will have a forum to ask Christina questions and interact with your fellow students.
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You can use Klarna or another payment plan at checkout to spread your payments over time.
It’s a one-time investment built for accessibility and long-term value with lifetime access, no hidden costs, and skills that you will use forever.
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Send me an email at hello@christina-soteriou.com and I will get back to you.