VegChef Plant-Based is the AI assistant specializing in vegetarian and vegan cuisine from the AI Chef Pro platform. Designed for professionals in the HORECA sector, chefs in vegan restaurants, and those responsible for menus with plant-based options, this agent masters the most advanced techniques of plant-based cooking: from preparing alternative proteins such as tofu, tempeh, and seitan, to making plant-based cheeses and dairy products, animal-free pastries, and raw vegan cuisine. Its ability to provide precise measurements, detailed nutritional information, and cost breakdown modules makes it an indispensable resource for any kitchen working with plant-based ingredients.
Mastering prompts in VegChef Plant-Based exponentially increases its potential. A well-structured prompt allows you to generate recipes with precise substitution ratios, macronutrient information per serving, detailed costs including waste, and even editorial images of the generated dishes. As part of the AI Chef Pro suite, which includes over 70 specialized agents, VegChef integrates into a complete ecosystem where each tool is optimized for specific professional kitchen functions.
This guide is part of our AI Chef Pro Prompt LibraryIf you're still not sure what a prompt is, start with this basic guide.
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Importance of prompts in Generative AI for VegChef Plant-Based
Plant-based cuisine presents unique challenges that demand technical precision and in-depth nutritional knowledge. A poorly formulated prompt can result in a recipe with incorrect textures, nutritional deficiencies, or disproportionate costs. Therefore, designing clear and detailed instructions for VegChef is not a luxury, but a necessity for any professional who wants to offer competitive plant-based dishes.
- Accuracy in substitutionsThe exact ratios between animal ingredients and their alternatives determine the success of a recipe; a well-designed prompt ensures correct proportions of aquafaba, plant-based milks, or egg substitutes.
- Complete nutritional controlRequesting information about complete protein, iron, B12 and omega-3 allows you to create balanced dishes that meet the dietary needs of your customers.
- HORECA cost optimizationIncluding cities and losses in the prompts generates accurate cost breakdowns that facilitate the economic management of vegan charts
- Specialized techniques in detailSpecifying preparation methods, temperatures, and cooking times ensures professional results in complex preparations such as vegan or fermented cheeses.
- Structured creativityCombining culinary concepts with specific dietary restrictions sparks innovative proposals that differentiate your menu from the competition.
Examples of prompts in the context of VegChef Plant-Based
- Simple: "Vegan burger recipe with lentils and oats"
- Detailed: "Prepare a vegan falafel burger using a red lentil and chickpea base, frying in avocado oil at 180°C for 4-5 minutes until perfectly golden brown. Include: ingredient weights and quantities per serving, nutritional value per 100g (protein, carbohydrates, fats, fiber), egg substitution with 1 tbsp linseed meal + 3 tbsp water (1:1 ratio), and breadcrumb substitution with gluten-free breadcrumbs. Explain how to achieve a firm texture that can withstand frying without falling apart. Calculate the cost per serving in euros, considering a 15% weight loss in the legumes."
- Creative: "Design a three-course autumn menu for a signature vegan restaurant: a light starter with sprouts and roasted roots, a main course featuring homemade smoked seitan protein accompanied by seasonal vegetables, and a raw vegan dessert made with nuts and autumn fruits. Each dish should tell a culinary story, demonstrate detailed preparation techniques, be paired with artisanal plant-based beverages, and have a professional editorial presentation. Include summarized nutritional information and suggest a price list for a restaurant in Madrid."
The more details you provide —quantities and technical parameters, city for the cost breakdown, output format—, the more refined and professional VegChef Plant-Based's response will be.
Prompts for Plant-Based Chef on the Menu (Vegan Head Chef) at VegChef Plant-Based
As the Plant-Based Chef at Carta, you lead the creative direction of the vegan restaurant, define menu concepts, plan production, and manage profitability. VegChef helps you with technical recipes, precise cost breakdowns, nutritional analysis, and problem-solving for professional vegan kitchens.
How to use these prompts
These are starting points that you can adapt to your kitchen and your collection. For example, if you start with the prompt "Give me a vegan burger recipe," you could personalize it like this: "Develop the technical recipe for a signature vegan burger with chickpea flour and seitan, including the pressing process, resting times, and marinating with plant-based MSG for maximum umami, to be included on the menu as an €18 main course." The more specific you are, the better the result will be.
| Prompt / Request | Area / Target / Pain Point | Category |
|---|---|---|
| "My commercially produced tofu is very watery and falls apart when fried. What pressing and marinating techniques can I use to make it firm and have a good texture for a restaurant menu?" | Watery tofu – problem solving | plant protein technique |
| "Calculate the complete cost breakdown for the dish 'Shredded Jackfruit Tacos' in Madrid: 8 portions, considering a 25% loss in canned jackfruit, current HORECA price/kg 2026, cost per serving and selling price with a 65% margin" | cost breakdown and costs Madrid | profitability calculation |
| "What are the most relevant plant-based trends for restaurant menus in 2026 according to VegChef? Give me 5 innovative concepts with a suggested dish for each one." | plant-based trends 2026 | letter creation |
| "Explain to me the koji (Aspergillus oryzae) fermentation technique to create natural umami in vegan dishes: times, temperature, humidity and applications on the menu" | fermentation with koji | advanced technique |
| "Create a comparative table of complete plant-based proteins for athletes: source, essential amino acids, digestibility (PDCAAS), amount per 100g, and bioavailability of non-heme iron. Give me examples of combinations in menu items." | complete protein and nutrition | nutritional analysis |
| "Create a professional editorial image of the 'Buddha Bowl with Miso Marinated Tofu and Crispy Chickpeas' dish for my menu. Include elegant presentation, restaurant lighting, and visible food." | image generation of the dish | visual for letter |
| "Provide me with the technical recipe for the 'Teriyaki Bowl' with marinated seitan, homemade teriyaki sauce, jasmine rice and seasonal vegetable accompaniment, including a breakdown for 20 servings and the cost per serving." | technical recipe with cost breakdown | menu item |
| "Export to PDF the complete technical sheet of my 'Shiitake Mushroom Risotto with Vegan Cashew Cheese' including: ingredients with weights, step-by-step procedure, nutritional value per serving (protein, iron, B12), cost per serving and photo of the dish" | Export recipe to PDF | full technical sheet |
| "Technique for making vegan brie-style fermented cashew cheese: activation process, probiotic fermentation, ripening times, temperature and humidity during resting. Please tell me the exact cashew:water:culture ratio." | fermented vegan cheese | vegetable cheese technique |
| "Please provide the exact gluten-free substitution for a vegan pizza dough: ratio of gluten-free flour (rice/chickpea/tapioca mix), binding agent (psyllium or agar), and liquid ratio. Specify quantities for 4 individual pizzas." | gluten-free replacement ratio | allergen-free adaptation |
| "Calculate the cost breakdown for a 5-course vegan tasting menu in Barcelona: starter, main course, side dish, dessert, and drink. Give me the total cost, cost per person, and recommended retail price for a 70% margin." | full menu costing | letter profitability |
| "My vegan sauces lack umami. What ingredient combinations can I use to enhance the flavor? Give me 5 natural sources of plant-based glutamate with examples of how to use them in sauces on the menu." | lack of umami – resolution | flavor and seasoning |
| "Create a signature dish for my menu based on raw vegan cuisine: 'Sprout Salad with Coconut Tamari and Hemp Seed Crunch'. Include germination technique, presentation, cost of premium ingredients and price proposal." | raw vegan cuisine | signature plate creation |
| "My vegan chocolate mousse isn't whipping properly with aquafaba. What technical mistakes might I be making? Please give me the exact procedure: temperature, whipping time, aquafaba:coconut cream ratio, and stabilization tips." | Mouse that won't rise – resolution | vegan pastry |
| "Exact ratio of dairy cream to oat cream substitution in creamy sauces: oat:oat milk:oil ratio, thickener to use, cooking temperature and how to maintain texture in hot menu items" | dairy replacement ratio | vegan adaptation |
Remember: VegChef Plant-Based Speed up your menu and your numbers, but your palate, your judgment, and your knowledge of the vegan customer are irreplaceable. Use them to conceptualize dishes and validate costs and nutrition faster.
Prompts for Plant Protein Specialist at VegChef Plant-Based
As a Plant Protein Specialist, you're an expert in tofu, tempeh, seitan, legumes, and textured protein, and you need to optimize pressing, marinating, and meat-like texture techniques. VegChef helps you with precise professional recipes, cost calculations, technical troubleshooting, and evidence-based nutritional data to maximize the protein content of your dishes.
How to use these prompts
These are starting points that you can adapt to your kitchen and your collection. For example, if you start with the prompt "Give me a recipe with tofu," you could personalize it like this: "I need a professional recipe for marinated tofu using a pressing technique to extract water, an umami marinade with miso and soy sauce, seared in a wok at 200°C for a crispy exterior and creamy interior, with a resting time of 30 minutes. Include the target internal temperature and yield per kg of tofu." The more specific you are, the better the result.
| Prompt / Request | Area / Target / Pain Point | Category |
|---|---|---|
| "Recipe for seitan kebab style with fibrous texture for restaurant menu" | Technique and recipe | meat-like texture |
| "Chickpea falafel cost breakdown with costs per serving for a restaurant in Madrid, HORECA price 2026" | Cost breakdown and costs | economic optimization |
| "Problem solving: Soggy tofu that releases water during cooking, how to avoid it" | Conflict resolution | pressing technique |
| "Vegan burger recipe made with textured pea protein, with binding and moisture retention" | Recipe and technique | professional hamburger |
| "Cost calculation for a tray of marinated tofu for an event of 50 guests in Barcelona, HORECA price 2026" | Cost breakdown and costs | Event planning |
| "Create an editorial image of a bowl with marinated tofu, vegetables, and peanut sauce for the menu." | Image generation | visual presentation |
| "2026 Trends in Plant-Based Proteins: Meat Alternatives, Innovation in Textured Proteins, and Market Growth" | Trends | innovation and market |
| "Exact replacement of animal protein with textured soy protein in hamburgers: ratio and hydration technique" | Adaptation with ratio | precise replacement |
| "Nutritional information: complete protein in legumes, combined with cereals for essential amino acids, B12 and non-heme iron" | Nutritional information | protein and micronutrients |
| "Problem solved: seitan turns out rubbery, how to achieve a fibrous and tender texture" | Conflict resolution | seitan texture |
| "Lack of umami in vegan dishes: techniques with miso, dried shiitake, tamari and fermented foods to enhance flavor" | Conflict resolution | flavor enhancement |
| "Recipe for textured pea protein nuggets with a crispy coating and proper frying technique" | Recipe and technique | processed product |
| "Export the falafel recipe to PDF with cost breakdown and yield per serving" | Export to PDF | professional documentation |
| "Recipe for Korean-style marinated tempeh with gochujang, sesame, and double-cooking technique for texture" | Recipe and technique | international marinade |
| "Comparative table of performance and cost per protein: tofu, tempeh, seitan, legumes and textured pea protein for menu" | Cost breakdown and costs | economic comparison |
Plant protein thrives on texture: rely on these prompts to nail pressing, marinating and cooking times for tofu, tempeh and seitan, and always confirm the result with your taste test.
Prompts for Master of Plant-Based Cheeses and Dairy Products at VegChef
VegChef Plant-Based is your expert assistant for the professional production of plant-based cheeses and dairy products. It helps you master fermentation, curdling, and aging techniques for vegan cheeses, create functional products (meltable, spreadable), and calculate precise cost estimates for your workshop or production line.
How to use these prompts
These are starting points that you can adapt to your bakery and your collection. For example, if you start with the prompt "Give me a vegan cheese recipe," you could personalize it like this: "I need a recipe for aged cashew cheese with probiotic cultures, a creamy texture, and suitable for grating. Include fermentation times, temperature, and how to make it melt properly on pizzas. City: Barcelona." The more specific you are, the better the result.
| Prompt / Request | Area / Target / Pain Point | Category |
|---|---|---|
| "Give me the complete cost breakdown of a vegan brie-type fermented cashew cheese, for 20 units of 150g each, with updated prices from HORECA suppliers in Madrid 2026, including % of waste and cost per serving" | cost breakdown of vegan cheese production | cost breakdown and costs |
| "My cashew cheese isn't curdling properly after 12 hours of fermentation at 28°C. I suspect the problem is the acidity or the amount of agar-agar. Please give me the root cause and the exact correction with ratios in grams." | problem curdled vegan cheese | solving problems |
| "What is the technical difference between using rejuvelac, water kefir, or commercial cultures (L. bulgaricus, S. thermophilus) to ferment nut cheeses? Please provide the fermentation times, temperature, and final texture result." | fermentation technique for vegetable cheeses | technique and recipe |
| "Create a professional editorial image of a vegan cashew camembert cheese with a mold, presented on a wooden board with grapes and artisan bread, in a high-end food photography style." | professional vegan cheese image | generate image |
| "I need to create a vegan cheddar-type gratable cheese that melts perfectly on burgers. What functional ingredients should I use (tauonate, methylcellulose, refined coconut oil) and in what proportions for a 5kg base?" | vegan melted grated cheese | technique and recipe |
| "What are the trends in premium plant-based cheeses for 2026 in European fine dining restaurants? Give me examples of brands, innovative formats, and market prices." | plant-based cheese trends 2026 | trends and market |
| "Give me the comparative nutritional information per 100g between traditional cheddar cheese and my vegan cashew cheddar cheese: protein, fat, calcium, B12, and amino acid profile. Include whether it's a complete protein." | Nutritional information for cheeses (comparison) | Nutrition and analysis |
| "Export to PDF the complete technical sheet of my fermented almond feta-type cheese: recipe with exact weights, step-by-step preparation process, times, temperatures, nutritional information and storage" | technical data sheet almond cheese | Export PDF |
| "How much does it cost to produce 1 liter of homemade oat milk versus store-bought (Alpro professional brand)? Include the cost of ingredients, energy, time, and equipment. City: Valencia" | oat milk cost comparison | cost breakdown and costs |
| "How do I substitute Parmesan cheese in a recipe that's soy-free, gluten-free, and nut-free (due to allergies)? Give me an alternative with the exact ratio and equivalent umami profile." | Parmesan allergy substitute | adaptation and replacement |
| "I need the exact formulation for a vegan cashew cream cheese spread with black truffle flavor: what gelling agent to use (gellan gum vs carrageenan), percentage, and emulsification process." | vegan truffle cream cheese | technique and recipe |
| "What pressing and aging techniques should I use for a 21-day matured cashew gouda-type cheese? Include recommended humidity, temperature, and turning times." | vegan gouda refining technique | technique and recipe |
| "How do I fix the bitter taste and grainy texture of my vegan cheese? The problem started when I used a poor-quality fermentation starter. Urgent technical solution needed." | problem with bitter taste of cheese | solving problems |
| "Give me 5 recipes for plant-based yogurts (soy, coconut, oat) with specific probiotic cultures, including density, final pH and texture: liquid, Greek and skyr" | recipes for plant-based yogurts | technique and recipe |
| "I need to calculate the unit cost of my whipping vegetable creams (oat vs coconut) in professional HORECA format. Include a 300% margin and suggested retail price per liter." | costing of whipping creams | cost breakdown and costs |
Vegan cheese is all about cultivation and curdling. Use these prompts to design for aging and functionality (melted, spreadable); your palate and your control of the fermentation process will make the final touches.
Prompts for Raw Vegan and Sprouted Food Chefs at VegChef Plant-Based
VegChef Plant-Based is your assistant for mastering professional raw vegan cuisine: it calculates exact dehydration times and temperatures, designs recipes with optimized sprouts, creates plant ferments with specific probiotic strains, and generates cost breakdowns with updated prices for special raw vegan ingredients (sprouted seeds, activated nuts, super extracts). Maximize the nutritional retention and profitability of every dish.
How to use these prompts
These are starting points that you can adapt to your kitchen and your collection. For example, if you start with the prompt "Give me a hummus recipe," you could personalize it like this: "Create a professional recipe for raw chickpea hummus activated with pumpkin seed tahini, including soaking and sprouting times, maximum processing temperature to preserve enzymes, and emulsifying technique using a blender for a creamy texture without heating. Indicate protein, iron, and B12 values per serving." The more specific you are, the better the result will be.
| Prompt / Request | Area / Target / Pain Point | Category |
|---|---|---|
| "Design a 5-course raw vegan tasting menu for a gourmet dinner: include a starter, first course, main course, dessert, and fermented beverage. Each dish must utilize dehydration techniques at 40-45°C, active sprouts, and ferments with Lactobacillus. Specify presentation techniques and total preparation time for the menu." | gourmet raw vegan menu | recipe creation |
| "Calculate the complete cost breakdown for a raw vegan bowl of sprouted quinoa, fermented vegetables, fermented tahini dressing and seed protein crunch: use HORECA prices from Madrid 2026, include loss due to soaking/germination, cost per serving and % of profitability with a selling price of €18." | raw vegan bowl recipe cost | costs and profitability |
| "Create a professional editorial image of a raw pumpkin tartare dish with celery gel, activated walnut crumble, and broccoli sprouts as a garnish. Style: fine dining photography, dark rectangular plate, natural lighting, vibrant colors. The dish should look sophisticated and appetizing." | raw editorial image | visual generation |
| "What are the trends in raw vegan cuisine and sprouts for 2026? Include emerging ingredients, processing techniques, presentations, market demand in the restaurant industry, and menu opportunities for professional chefs." | raw vegan trends 2026 | market research |
| "Detailed nutritional information on alfalfa, broccoli, and lentil sprouts: complete protein content, vitamins (B12, C, K), minerals (iron, zinc, calcium), bioactive compounds (sulforaphane, isoflavones), and digestive enzymes. It indicates non-heme iron absorption and how to improve it with vitamin C in raw dishes." | sprouts nutrition | Nutrition Facts |
| "Professional solution: My alfalfa sprouts are developing mold and not thriving. Probable causes: excess moisture, lack of ventilation, inadequate temperature. Provides an exact germination protocol in a glass jar: seed quantities, rinsing frequency, optimal room temperature, time to harvest, and how to avoid contamination." | sprouts mold | solving problems |
| "Advanced activation technique for California walnuts and almonds: water/salt ratio per kg of nuts, soaking time according to type, dehydration temperature for enzymatic preservation, and subsequent refrigerated storage. Includes a table of times for 5 types of seeds/nuts common in raw cooking." | activation nuts seeds | specialized technique |
| "Cost breakdown for a fermented raw vegan cashew cheesecake with a date base and berry topping: calculate the cost of ingredients in Barcelona 2026 (organic cashews, medjool dates, shredded coconut, agar-agar), yield per mold, cost per individual portion (8 servings), and recommended price for Pasteleríaraw with a 65% margin." | raw cheesecake recipe | costs and profitability |
| "Export the complete 5-course raw vegan menu recipe to PDF, including: ingredients with exact quantities, step-by-step instructions, dehydration temperatures, fermentation times, nutritional values per dish, and cost breakdown per serving. Professional format for kitchens." | Export PDF menu | Technical documentation |
| "Exact substitution and ratio for making raw vegan mayonnaise without soy: Use cashew milk as a base, a natural emulsifier (sunflower lecithin), acidification with lemon and salt. Provides weight ratios (e.g., 200g cashews : 100ml water : 5g lecithin), emulsifying technique with an immersion blender, and a solution if it curdles." | raw mayonnaise without soy | replacement with exact ratio |
| "Professional vegan raw kimchi recipe: ingredients (napa cabbage, carrot, daikon radish, ginger, garlic, pink salt), salting process, preparation of Korean chili paste (gochugaru), fermentation at controlled temperature (18-22°C), optimal fermentation time for probiotics (7-14 days), and preservation. Specifies active Lactobacillus strains." | raw vegan kimchi | ferments and probiotics |
| "Low-temperature dehydration technique to create crispy flax and chia seed crackers: exact temperature (40-42°C), dehydration time (6-12 hours depending on thickness), seed/water ratio (1:3), laminar dough formation, and finished texture test. Solution if they are soft." | dehydrate raw crackers | specialized technique |
| "Enzymatic and nutritional analysis of a daily raw vegan menu for athletes: protein needs (1.6-2g protein/kg), complete raw sources (sprouted legumes, quinoa, hemp seeds), necessary supplementation (B12, omega-3 DHA/EPA, vegan creatine), planning of 3 meals + 2 snacks, and post-workout recovery." | raw vegan athletes | specialized nutrition |
| "Create a weekly raw vegan detox menu program for a premium client: 7 days, 3 meals a day + 2 green smoothies, all different dishes, alkalinity optimization, incorporation of sprouts in each meal, rotating activation and fermentation techniques, and a consolidated shopping list for the week." | weekly raw detox menu | recipe creation |
| "Problem: My raw vegan chocolate mousse lacks body and structure; it's runny. Probable causes: excess liquid, lack of emulsifier, processing temperature. Professional solution with improved technique: ripe avocado base, pure cocoa, sweetener (agave or date syrup), emulsifier (lecithin or cocoa butter), texturizing process, and refrigeration time to allow it to firm up." | raw mousse without structure | solving problems |
Freshness and safety are paramount when storing raw or sprouted foods. These prompts help you with dehydration temperatures, seed activation, and nutrient preservation; always ensure proper hygiene.
🚀 Take your bakery to the next level with the AI Chef Pro ecosystem
Four tools to make your food business more creative, efficient, and profitable.
Prompts for Vegan Pastry Chef at VegChef Plant-Based
As a professional vegan pastry chef, you've mastered the precise substitution of eggs and dairy, plant-based meringue techniques, and doughs made without animal ingredients. VegChef Plant-Based helps you with precise recipes, cost calculations, troubleshooting, and generating editorial images for your dessert menu.
How to use these prompts
These are starting points that you can adapt to your bakery and your collection. For example, if you start with the prompt "Give me a chocolate cake recipe," you could personalize it like this: "Technical recipe for vegan chocolate cake with cashew buttercream frosting, for 8 servings, including resting times and baking temperature for the cake." The more specific you are, the better the result.
| Prompt / Request | Area / Target / Pain Point | Category |
|---|---|---|
| "What are the trends in vegan pastry for 2026: emerging ingredients, innovative techniques and presentations that are succeeding in professional pastry shops" | 2026 baking trends | trend and innovation |
| "Develop a vegan meringue recipe with aquafaba: step-by-step technique, temperature and beating time, how to obtain firm and stable peaks for decoration" | aquafaba meringue technique | technique and procedure |
| "My vegan cake doesn't rise, it stays dense and cracked, what am I doing wrong: flour proportions, leaveners, liquids and baking technique?" | problem mass does not rise | solving problems |
| "Calculate the complete nutritional profile of a vegan chocolate brownie: complete protein, non-heme iron, B12, omega-3, calcium and calories per 80g serving" | Nutritional information for dessert | nutrition and values |
| "Complete cost breakdown for vegan red velvet cake with cashew cream cheese frosting for 12 servings in Madrid: ingredients, quantities, cost per ingredient, waste, total cost and price per serving" | vegan cake costing | costs and profitability |
| "Exact egg substitution ratio in baking: 1 egg = how many tablespoons of ground flaxseed with water, aquafaba, or tapioca/corn starch, with examples for cakes, cookies, and muffins" | egg replacement ratio | precise replacement |
| "Create a professional editorial image of a vegan red fruit cheesecake with a biscuit base and natural berry topping, in a contemporary pastry style." | vegan cheesecake image | visual presentation |
| "Vegan Philadelphia-style cream cheese recipe: ingredients, soaking process, whipping, optional fermentation, how to obtain a smooth and consistent spreadable texture" | vegan cheese technique | recipe and process |
| "I design a vegan dessert menu for an event for 50 people: 3 different options (cake, mousse, cookie), with quantities, price per dessert and total budget in Barcelona" | vegan event menu | planning and costs |
| "Plant-based baking trends forecast for 2026: functional ingredients, alternatives to natural sugars, residue-free presentations, and demand for gluten-free options" | sweet 2026 trends | sector forecast |
| "My silken tofu mousse turns out grainy and with a strong flavor, how to avoid this: type of tofu, straining technique, emulsifying and flavors to balance" | tofu mousse problem | solving problems |
| "Nutritional analysis of vegan pastry cream: protein, calcium, iron, and B12 content per 100ml, comparison with the traditional version and ways to enrich it" | Nutritional information for cream | Our portfolio includes crop fertilizers, amendments, correctors, and specialized products that help optimize crop development, improve nutrient uptake, and support technical programs across agricultural operations of different sizes. |
| "Stable vegan buttercream recipe for covering cakes: ingredients, proportions, whipping technique, room temperature and how to prevent it from melting" | buttercream technique | professional prescription |
| "Adapting a vegan version of a French macaron recipe without almonds: alternative ingredients, meringue technique, resting and baking, avoiding cracks" | allergen-free adaptation | replacement and technique |
| "Export to PDF the complete technical sheet of my vegan carrot cake including recipe, cost breakdown, nutritional information per serving and step-by-step procedure" | Export technical data sheet | documentation and format |
Vegan baking is all about substitution techniques. Use the prompts to get the aquafaba and flaxseed ratios just right, and adjust baking and resting times based on your experience in the kitchen.
Prompts for Plant Nutrition Specialist and Substitutions at VegChef Plant-Based
As a Plant Nutrition and Substitution Specialist, you design nutritionally complete dishes and calculate precise substitutions. VegChef helps you with exact ratios, evidence-based nutritional information, and adaptations for every dietary need.
How to use these prompts
These are starting points that you can adapt to your kitchen and your collection. For example, if you start with the prompt "Give me a high-protein recipe," you could personalize it like this: "High-protein breakfast (minimum 25g) for a vegan athlete, with essential amino acid analysis, sources of B12 and iron, in a recipe breakdown for 20 servings." The more specific you are, the better the result.
| Prompt / Request | Area / Target / Pain Point | Category |
|---|---|---|
| "High-protein weekly meal plan recipe for vegan athletes, with calculation of essential amino acids, B12, iron and omega-3 per meal" | weekly sports menu | sport Nutrition |
| "Exact ratios of egg substitution with aquafaba, flaxseed and others according to the type of preparation (meringue, mayonnaise, sponge cake), with ml/gram ratio" | egg replacement | cooking technique |
| "Complete cost breakdown for quinoa bowl with marinated tofu, lentils and vegetables, price per serving in Madrid, Spain, detailed costs and % of waste" | cost breakdown bowl | economic calculation |
| "Main dish high in non-heme iron with absorption enhancers (vitamin C) for a vegan pregnancy menu, nutritional values per serving" | iron pregnancy menu | prenatal nutrition |
| "Problem solved: My tofu always comes out watery when pressed; correct pressing and marinating technique for a firm texture" | solve watery tofu | protein technique |
| "Create an editorial image of a seitan teriyaki bowl with vegetables and jasmine rice, in a professional food photography style" | generate image of plate | display |
| "Exact replacement of dairy products with oat, soy and cashew alternatives in vegan béchamel sauce, with thickener and flavor ratios" | dairy substitute béchamel | ingredient substitution |
| "Export to PDF the recipe for lentil and black rice burger with cost breakdown, nutritional values and storage instructions" | Export PDF recipe | documentation |
| "2026 Trends in Plant-Based Cuisine: New Protein Sources, Ferments, and Ultra-Processed vs. Clean Meat Substitutes" | Vegan trends 2026 | market research |
| "Problem solving: My vegan cashew cheese doesn't curdle or get firm, fermentation process and types of cultures" | solve vegan cheese | fermentation technique |
| "Comparative table of costs of animal vs plant protein (chicken, beef, tofu, tempeh, seitan, legumes) per 100g of protein, prices Spain 2026" | comparative protein costs | economic analysis |
| "Gluten and soy-free menu for those with intolerances, high in protein and calcium, with alternatives to tofu and wheat (chickpeas, lentils, millet)" | gluten-free soy menu | allergen adaptation |
| "Cash breakdown of vegan pizza with cauliflower base and cashew cheese, cost per pizza and selling price with 65% margin" | vegan pizza cost breakdown | economic calculation |
| "Vegan sourdough recipe with natural ferment, fermentation times and final texture comparable to conventional dough" | vegan sourdough | fermentation technique |
| "Rice dish with vegetables and tofu, high in omega-3 (ALA sources and algae), nutritional values and combination with vitamin E for absorption" | Omega-3 plant-based recipe | essential nutrition |
A well-planned plant-based diet is your hallmark. These prompts help you combine amino acids and cover B12, iron, and omega-3; remember to refer to a healthcare professional when applicable.
Prompts for Plant-Based Kitchen Assistant in VegChef Plant-Based
As a trainee Plant-Based Kitchen Assistant, you need to master fundamental techniques: pressing and marinating tofu, cooking legumes correctly, mastering basic egg and dairy substitutions, organizing your mise en place, and ensuring hygiene and preservation. VegChef guides you step by step with precise measurements, accurate substitution ratios, and troubleshooting tips.
How to use these prompts
These are starting points that you can adapt to your workshop and your collection. For example, if you start with the prompt "Tell me how to make tofu," you could personalize it like this: "Explain the complete tofu pressing process (400g firm block): pressing time, weight to apply in kg, room temperature, and how to make a basic marinade with Tamari, sesame oil, and garlic so that it penetrates well for at least 2 hours." The more specific you are, the better the result will be.
| Prompt / Request | Area / Target / Pain Point | Category |
|---|---|---|
| "My tofu always turns out watery and crumbles when I fry it. What am I doing wrong and how can I fix it with the correct pressing technique?" | watery tofu problem solving | tofu technique |
| "What is the exact process for pressing firm tofu (400g): time, weight in kg, and how to know when it is ready?" | pressed tofu technique | tofu technique |
| "Explains plant-based sources of complete protein, vitamin B12, non-heme iron with tips for improving absorption, and omega-3 ALA/EPA for a balanced vegan diet" | essential plant nutrition | Nutrition Facts |
| "What are the top 5 trends in plant-based cuisine for 2026 in gourmet restaurants?" | Restaurant trends 2026 | food trends |
| "Exact ratio: 1 egg = 1 tbsp ground flaxseed + 3 tbsp water = 1 tbsp chia seeds + 3 tbsp water. Give me 3 quick recipes where I can use these substitutions with measurements." | egg replacement ratios | ingredient substitution |
| "Falafel recipe cost (4 servings): 200g dried chickpeas, 50g flour, spices, oil. City: Madrid. Search HORECA prices 2026, calculate chickpea shrinkage percentage, total cost and €/serving" | falafel cost breakdown | cost breakdown |
| "Ingredient breakdown for a Thai bowl with marinated tofu (2 servings): 300g tofu, 150g jasmine rice, 200ml coconut milk, 200g vegetables, tamari sauce. City: Barcelona. HORECA price 2026, waste, total cost and cost per serving" | tofu bowl costing | cost breakdown |
| "Create a professional editorial image of a vegan bowl with marinated tofu, rice, roasted vegetables and peanut sauce, for my restaurant menu." | editorial image vegan bowl | image generation |
| "Export to PDF the recipe for traditional vegan hummus with chickpeas, tahini, lemon and garlic, including proportions in grams and preparation times" | Export hummus recipe PDF | export document |
| "Correct technique for cooking legumes: cooking times for chickpeas, lentils and white beans from dry, water/legume ratio, and how to know when they are cooked" | cooking legumes technique | legume technique |
| "Basic recipe for homemade oat milk: 100g oats, 800ml water, a pinch of sea salt, dates for optional sweetening. Procedure and storage." | homemade oat milk | basic recipe |
| "How to substitute dairy cream in creamy sauces: options (coconut cream, soaked cashews, silken tofu) with ratios and resulting texture" | dairy cream replacement | ingredient substitution |
| "Refrigerator storage protocol for opened tofu, tempeh, cooked legumes and sprouts: temperature, container, maximum duration and signs of deterioration" | preservation of vegan products | hygiene and safety |
| "Weekly mise en place list for a vegan kitchen helper: what to prepare before serving (pressed tofu, cooked legumes, basic sauces, cut vegetables)" | weekly mise en place | kitchen organization |
| "My seitan turns out too rubbery and the vegan cheese doesn't set properly. Common causes and technical solutions involving cooking times and types of binders." | problems with seitan vegan cheese | problem solving |
In training, each prompt is a mini-lesson in plant-based techniques. Don't be afraid to ask questions: understanding why tofu is pressed or how aquafaba binds will make you a great plant-based cook.
Tips and Advice on Using VegChef Plant-Based
Apply these tips to get the most out of every conversation with the agent:
Available ingredients
- Use the ingredients you have at home to create recipes
- Example: "VegChef, what can I prepare with chickpeas, spinach, and tofu?"
Vegan substitutions
- Learn plant-based alternatives to any ingredient of animal origin.
- Example: "What can I use instead of eggs in baking?"
Vegan world cuisine
- Explore recipes from different cultures adapted to be 100% plant-based.
- Example: "Give me an authentic vegan Thai curry recipe"
Weekly menu
- Plan your meals for the week with balanced recipes
- Example: "Create a vegan weekly menu for one person"
basic techniques
- Master specific cooking methods for plant-based foods
- Example: "How can I roast vegetables perfectly at home?"
Limited time
- Find quick recipes for busy days
- Example: "Vegan recipes in less than 20 minutes"
Classic recipes adapted
- Turn traditional dishes into 100% plant-based versions
- Example: "How to make a traditional vegan paella"
Professional presentation
- Improve the visual appearance of your vegan dishes
- Example: "How to present a Buddha bowl professionally"
Complete nutrition
- Ensures essential protein and nutrients in every meal
- Example: "Vegan recipes high in protein and iron"
Special celebrations
- Prepare elaborate menus for special occasions
- Example: "Vegan Christmas Menu for 6 People"
Frequently Asked Questions about VegChef Plant-Based
What is VegChef Plant-Based?
VegChef Plant-Based is an artificial intelligence assistant specializing in professional vegan and vegetarian cooking, part of the AI Chef Pro suite with over 70 specialized agents. It is the ultimate AI chef for creating 100% plant-based recipes with culinary precision.
How can I substitute eggs in baking?
The most effective substitutions are aquafaba (3 tablespoons per egg), ground flaxseed (1 tablespoon + 3 of water), or mashed banana (half a banana), depending on the desired texture. Each substitute provides different properties: aquafaba adds volume, flaxseed moisture, and banana density.
Can I make professional vegan cheeses?
Yes, VegChef masters techniques for plant-based cheeses such as tapioca mozzarella, cashew ricotta, aged cashew cheddar, and coconut spread. The recipes include fermentation times, cooking temperatures, and maturation processes.
How do I achieve textures similar to meat?
Techniques include: marinating with soy amino acids, liquid smoking, tofu pressing, using wheat gluten (seitan), and texturizing soy protein. VegChef provides specific pressing times, temperatures, and marinating techniques.
What sources of complete plant protein exist?
Complete proteins combine essential amino acids: quinoa, soy, hemp, and buckwheat. VegChef calculates precise combinations to guarantee an optimal amino acid profile. Quinoa is the most complete grain; combine it with legumes for superior protein profiles.
Do I need B12 supplements on a vegan diet?
VegChef always indicates the need for B12 supplementation, as there is no reliable natural plant source; the recommendation is a daily supplement of 250-500 mcg. B12 deficiency is the most significant nutritional risk in vegan diets.
How do I make plant-based milk and cream for sauces?
VegChef provides precise ratios: oat milk (1:8 cereal-to-water), coconut cream (solid part of a can of whole coconut), and soy milk for higher protein content. The texture of the sauces depends on the correct emulsion between fat and liquid.
Is there vegan pastry that can match traditional pastry?
Yes, with the right substitutes you can achieve identical results: vegetable butter, oat milk, dark chocolate, and aquafaba allow for indistinguishable baking. The key is to adjust the fat and liquid ratios depending on the substitute used.
How do I incorporate sprouts into professional dishes?
VegChef suggests sprouts as a functional garnish: alfalfa sprouts in salads, broccoli sprouts in bowls, and pea sprouts as a finishing touch on hot dishes. Sprouts provide digestive enzymes and a concentration of nutrients; add them at the end to preserve their properties.
Do you calculate costs for vegan restaurants?
Yes, the cost breakdown module includes cost per ingredient, waste, price per serving, and suggested menu prices based on the city. You can specify the city (Madrid, Barcelona, Valencia) to obtain updated local market costs.
Explore more prompt libraries for AI Chef Pro agents
Each agent in the suite has its own prompt library. Don't limit yourself to just one agent: take advantage of your subscription by exploring other prompt libraries and unleash your creativity throughout the entire workflow.
- Prompts for Creative Cooking
- Prompts for Creative Pastry
- Prompts for Creative Chocolate Making
- Prompts for Creative Ice Cream Shop
- Prompts for Creative Baking
- Prompts for Fermentus with AI+
- Prompts for Food Pairing AI
- Prompts for GenCal Shrinkage
- AI+ Catering Prompts
- Prompts for Burger Pro AI+
And consult the complete index in the AI Chef Pro Prompt Library, with all agents organized by category.
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