Lesson 5

Mastering the art of sautéing is fundamental to confident, plant-led cooking. It’s quick, flexible, and endlessly delicious – your go-to principle for turning any mix of vegetables, pulses, grains, etc. into a vibrant, satisfying meal.

In this lesson, Jens breaks down exactly how sautéing works and how you can use it to create anything from simple, flavour-packed sides to complete, nutritionally balanced dishes.

You’ll cook along with Jens as you create a colourful Mediterranean-inspired sauté featuring red onions, yellow pepper, aubergine, mushrooms, cavolo nero, and black beans—brought to life with sun-dried tomatoes, fresh basil, and a super-simple yoghurt sauce.

Your downloadable shopping list and practice recipes will help you keep experimenting and refining your technique long after the lesson ends.