Author Q&A: Lauren Lovatt, author of Plant Academy: The Cookbook and Mind Food

Plant-based chef and educator Lauren Lovatt’s two cookbooks, Plant Academy: The Cookbook and Mind Food: Plant-based recipes for positive mental health, were recently added to ckbk’s collection. Well-known for her creative approach to plant-based cuisine, Lauren combines practical techniques with vibrant recipes that encourage confidence, curiosity and sustainability in the kitchen. We spoke to her about her culinary journey, the inspiration behind her books, and her work teaching the fundamentals of plant-based cooking.

Interview by Luciana Corrêa 

Q. What does "creative cooking" mean to you?

To me creative cooking means drawing inspiration from the wider world to create something. Plant-based food is all about re-imagining or sometimes completely inventing something new as it is the first post-modern culinary language. In recent decades we have reimagined techniques and even created new ones for making plant-based milks and cheeses, for example, so I see this way of cooking as a way to really stretch your imagination and explore endless possibilities. 

I think it’s a wonderful thing to learn techniques and flavours from different cultures, people and places like a pro—and then once you appreciate the why and how behind them, break the rules like an artist and create your own. 

Q. If someone is new to plant-based cooking, what's the first recipe from your book they should try?

Oh that’s tough… part of me would say start with desserts as it is a great way to see how amazing familiar flavours can be reimagined in plant-based form (e.g. a cheesecake) and they are always a real crowd-pleaser. Then, on the other hand, I would say start with something really simple like a plant-based milk or nut butter which you can weave into your repertoire and day-to-day life, taking inspiration from a new homemade ingredient. 

Q. What's one ingredient you couldn't imagine cooking without?

It may be too obvious to say olive oil as that is ESSENTIAL. But the ingredient I really miss when I don’t have it is smoked salt, it adds a great depth to plant-based dishes like this Smoked Tofu Candy, and it’s a nice surprise in desserts (especially ones involving chocolate). 

Q. What do you hope readers will feel (and learn) after cooking from your books?

I noticed when I launched my first book Mind Food that the place where people sometimes get lost or overwhelmed, when cooking with plants, is the basics: simple sauces, dressing, milks, butters. I hope the followup, Plant Academy: The Cookbook really demystifies those, as well as giving a great introduction to things like fermentation, baking, cooking beans etc. It’s all about teaching good plant-based techniques.

I hope that now for those just starting out it is a wonderful introduction to the world of plants, and for those with experience I hope there are plenty of new ideas to expand their imagination. 

Q. Do you have a favourite kitchen tip that everyone should know?

Nut butter is my all-time favourite ingredient and I think it is seriously underrated; we know tahini [made from sesame seeds] can being used in a wide variety of ways now, but in fact all nuts and seeds can be turned into a butter and used for dressings, drinks, desserts and more... Try pumpkin seed milk in your latte, make chocolate truffles with walnut butter, use sunflower butter as a base for a miso salad dressing, they provide endless possibilities to add more variety to your life. 

Q. Outside the kitchen, where do you find inspiration for your creativity?

Travel is my main source of inspiration and not just going to restaurants but experiencing new cultures, landscapes and people. This year I have been very inspired by visiting Marrakesh for the first time; learning about their use of spices, amazing ingredients like dates and also their art, architecture and culture has a big impact on the dishes I'm cooking this year.

Q. Nature reminds us that nothing blooms before its time. Has this idea influenced the way you live, not just the way you cook?

I completely live by this, as someone who naturally likes to do things with momentum I have learnt in the last decade more than ever things happen as they need to and can’t be forced. Over the years I have been involved with opening four restaurants and many more projects and there is nothing like opening a business to teach you that lesson.

Q. You wear many hats: as a chef, educator, and food lover. Which role brings you the greatest joy and why?

In the last few years I have been lucky to open a food studio in London with my good friend and partner in food Sara Kiyo Popowa, who has done all of the photography for the Plant Academy cooking school, both cookbooks, and many more things we have collaborated on together. Working with brands on recipes and food styling has become a huge part of what I do and that’s the thing I miss the most when I am away; I love exploring the power of the visual through plating and making images and animations. I find it very playful and very rewarding. This feeds into the cookbooks which of course are such passion projects,and I am thrilled each time I see them go into a new language or someone finds them in a far-flung corner of the world.

Q. You chose to become vegan at a very young age. Looking back, what do you think that decision meant for your family, especially your mother? How do you think she adapted to support your choice, and what would you say to families today who are navigating a similar journey?

Well, I decided I was vegan when I was 4 years old without knowing what it was, so at that time it didn’t stick but it was after I went through a rollercoaster with my mental health and subsequently reconnected with food that I appreciated the power of plants. I was 23 when I went fully vegan and in the years since my family have been huge supporters of the restaurants and projects I have been involved with, coming to supper clubs and enjoying eating plant-based food together. We have a plant-based Christmas every year now and even my 98-year-old Grandma fully embraces it too!!

For me, plant-based eating is a huge passion as I see the impact it can have on our lives, health, mental health and beyond, but I never say that the only way for everyone to be fully plant-based. But I think we all agree that eating more plants (or mostly plants) for most people can feel great. I think if you love something, do it and others around you will feel that spark and may be inspired to try themselves. No lifestyle can be forced but passion and enthusiasm are contagious. 

Q. Finally, what exciting projects or dreams are next for you?

I am currently working on a food product line and a new book. The product space, specifically, is something I have been wanting to do for a very long time so I am excited to see where it leads, but for sure the next stop is back to London where the food scene is more vibrant than ever. After some years in Bali I am so ready to be back in the city!!!

I am also working on a series of new masterclasses for Plant Academy. We already have in-depth online cooking and “conscious business” training courses. I am looking forward to bringing a new course series to life on looking at mind food and the sleep cycle, with some new collaborators involved—stay tuned for these in the autumn.

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About the author

Lauren Lovatt is a plant-based chef, culinary educator and entrepreneur who founded the Plant Academy cookery school in East London in 2019. The school was created to inspire passion through plants through inviting the leading minds in the industry to teach on their signature Plant 123 chef training program. As well as a passion for plantsmLauren's main focus is bringing the conversation of Mental Health to the table through her revolutionary book Mind Food, released in 2022 after many years of curating supper clubs, hosting events at festivals, such as Wilderness and Shambla, and leading retreats on this important concept. Having travelled the world cooking and teaching, she previously consulted for HOY Paris, Paris's first plant-based hotel, and is currently working with Alchemy Academy, Bali. Lauren is forever evolving her own food art and conscious impact on the food world.

Special offer on Plant Academy courses for ckbk readers

CKBK members can enjoy 25% off Lauren Lovatt’s online courses by entering code CKBK26 at checkout (valid until 1 December 2026).

Explore Lauren’s plant-based approach to creative cooking and discover new techniques, recipes and inspiration from the chef and founder of Plant Academy.

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