Features & Stories

Vegan Cooking: Watch the replay of our livestream and Q&A with Bettina Campolucci Bordi

In this ckbk Livestream and Q&A, which took place on Wednesday November 2nd 2022 , blogger, retreat chef and cookbook author Bettina Campolucci Bordi takes the mystery out of vegan cooking and shows that anyone can cook simple, healthy, delicious vegan food with readily available ingredients.

Bettina shows how to cook Chickpea Omelette, Rocket, Avocado & Mango Salsa from Happy Vegan Food, and answers a wide range of questions about healthy plant-based cooking.

Topics covered include:

  • A guide to key ingredients and proteins for vegan cooking, including some great supplier recommendations (see below)

  • Cost-saving options at a time of skyrocketing food prices

  • Chickpea omelette recipe demo

  • Planning for plant-based holiday celebrations

Watch the replay


Bettina’s top recommendations for a festive vegan feast

Other recipes mentioned by Bettina during the livestream

Ingredients and suppliers

Beans and pulses

As Bettina mentions, deliciously-crispy-yet-fluffy dosas are a great way to use pulses. For many more ideas with pulses, see ckbk’s recent feature on Indian cookery.

Recommended suppliers:

Besan / Gram / Chickpea flour 

As used in Bettina’s omelette, this is widely available in supermarkets, and has a multitude uses.

Black salt

Adds an egg-like taste, without the eggs.

Seed and Grains

Find recipes on ckbk for all the gluten-free seeds and grains mentioned by Bettina (see also this collection).


Recommended supplier: Club Cultured 


  • Try these recipes using Bettina’s favourite smoked tofu.


Recommended supplier: Isle of White Tomatoes (UK tomatoes year-round)


Bettina’s three cookbooks 7 Day Vegan Challenge, Celebrate: Plant-Based Recipes for Every Occasion, and Happy Vegan Food are all available in full on ckbk. Sign up as a ckbk Premium Member for unlimited access.

More livestream replays from ckbk


Guardian columnist Felicity Cloake speaks to Michael Daniel, co-founder of London’s pioneering vegetarian restaurant The Gate

Kirsten Gilmour (The Mountain Cafe Cookbook) and Jeni Iannetta (Bad Girl Bakery) trade baking tips


Mary Quicke, Perry Wakeman (Rennet & Rind) and Fran Warde (Chiswick Cheese Market) answer all your cheesy questions