Rapid Fire with Plant-Based Chef, Fraser Cooks
When he’s not in the kitchen whipping up delicious plant-based and vegan eats, Fraser Cooks can be found spending time with his family or running. But we want to know more beyond what you can find on his socials. So we sat down with him to find out 10 things you didn’t know about Fraser Cooks.
How long have you been plant-based?
I first went vegetarian when I was 20 with my twin brother. Then when I was in culinary school, my instructor encouraged me to go fully plant-based/vegan.
What’s your go-to plant-based protein?
I would say tofu. Whenever it’s baked and paired with any sauce, it’s amazing.
Favourite vegetable to cook with?
We’re a big broccoli family. Frozen or fresh, it’s dialed in.
One ingredient you can’t live without?
Salt. I even have a tattoo of it on my arm.
Must-try plant-based restaurant?
Sushi Momo. It’s from Montreal originally but they’ve opened up one in Toronto.
Plant-based swap everyone should try?
I really like Beyond Meat’s sausage. It tastes like a real pork sausage.
Advice for new plant-based cooks?
Make recipes that you used to love and try to make them vegan. There are so many substitutes that you can do and it’s not expensive.
Must-haved plant-based cookbook?
Mine. I have three that are on my website.
Your most underrated plant-based dish?
Anything on my YouTube channel. They are all different from what I post on my Instagram and TikTok.
Go-to plant-based cheese substitute?
I actually taught a plant-based cheese course. I’d recommend my plant-based feta. It’s dialed in.