T. Colin Campbell Center for Nutrition Studies

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Whole Food, Plant-Based Cooking: Meal Planning Made Easy

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What is Whole Food, Plant-Based Cooking: Meal Planning Made Easy?

Whole Food, Plant-Based Cooking: Meal Planning Made Easy addresses the various needs and challenges you might face when deciding how to approach meal planning. In this course, you will explore numerous cooking strategies. You’ll learn two traditional batch cooking strategies for larger households, which are also adaptable for smaller households, and two additional strategies designed to get meals on the table with little time, planning, or effort.

You will learn how to determine which strategy is best for your household and how to incorporate appropriate techniques to make meal preparation as efficient as possible. This course is on-demand, so you can take it at your leisure, but there are also opportunities to get involved: you can participate in weekly live office hours with Chef Del, engage with other students, and share your successes throughout.

After completing this course, you will be able to:

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  • Determine which meal planning strategy will work best for you on any given day or week.
  • Create weekly menus to minimize cooking time for weekday meals.
  • Organize your kitchen for successful batch cooking.
  • Use a few sauces to make several dishes when time is limited.
  • Use prepared foods to put together WFPB meals throughout the week.
  • Adapt multiple strategies to suit the unique needs of your household.

Course Overview

This one-of-a-kind course is $199 for lifetime access and includes:

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Over 65 recipes

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Live support

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Office hours

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On-demand format

Who Should Enroll?

Who Should Enroll?

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This course is for anyone wanting to eat a whole food, plant-based (WFPB) diet without spending a lot of time each day in the kitchen. Maybe you look at cooking as a necessity, not a task to be enjoyed, but you want to eat WFPB meals. Maybe you already know how to cook WFPB but want to become more efficient in the kitchen. Or maybe you are overwhelmed with traditional meal planning and want other meal planning strategies. No matter your motivation, if getting meals on the table quickly and effortlessly is your goal, this course is for you!

Course Sections

Whole Food, Plant-Based Cooking: Meal Planning Made Easy is a course designed by Chef Del Sroufe that allows you to explore multiple approaches to cooking to give you flexibility in how you prepare WFPB meals. Whether you are a single person without much time for meal preparation or a household with many mouths to feed, Chef Del has developed four strategies that can be adapted to your cooking needs:

Traditional Batch Cooking

Cook four or five recipes along with staples like baked potatoes, rice, and sauces in a single afternoon. Then, add other pantry items to make meals throughout the week.

Traditional Batch Cooking

Chef Del’s Mirepoix Batch Cooking

Onions, carrots, and celery, also known as mirepoix, are the foundation of hundreds of recipes. Make a large batch of this and use it to make four or five dishes throughout the week. Double up on recipes to freeze and have for later.

Chef Del’s Mirepoix Batch Cooking

Fresh and Easy Meal Preparation

Use an easy stir-fry sauce to make dozens of dishes, like Pineapple Fried Rice, Spicy Peanut Noodles, or Hot and Sour Soup. With a stocked pantry and a list of quick recipe options, dinner can be on the table in less than ten minutes.

Fresh and Easy Meal Preparation

No-Prep/Low-Prep Meal Preparation

Use prepared foods to make WFPB meals throughout the week. Stock the pantry with ready-to-eat foods and other ingredients that can be combined in many ways to make simple meals in as few as five minutes.

No-Prep/Low-Prep Meal Preparation


Del Sroufe

Chef Del Sroufe currently works as Culinary Specialist at The T. Colin Campbell Center for Nutrition Studies. He works with those who are looking to adopt a whole food, plant-based diet, or who struggle to lose weight and keep it off.

Del’s cooking career began when he was just eight years old; learning to cook on the weekends along with his father. By the age of thirteen he was flaunting his culinary talents by preparing family dinners, much to his mother’s delight. After high school Del shelved his love for the kitchen and sold men’s clothing while he attended The Ohio State University School of Business. Selling suits and ties did not polish Del’s wing tipped shoes so he set out to pursue his passion, cooking. He landed a position at one of Columbus, Ohio’s popular vegetarian restaurants, The King Avenue Coffeehouse. Del spent the next eight years there, expanding his culinary skills and learning the art of vegan baking.

In 1997 Del opened his vegan bakery, Del’s Bread, where he created, prepared and served delicious vegan pastries, breads, pot pies, calzones, smoothies and other assorted delicacies to the delight of his Columbus based clientele. In 2001, Del transitioned from his bakery business to start a vegan Personal Chef Service, preparing eclectic plant-based cuisine to his already captivated audience. During this time, he developed what became a very popular cooking class series, sharing many of the delicious recipes he had created over the years with his students.

In 2006, Del joined Wellness Forum Foods as Executive Chef, where he continued the tradition of delivering great tasting plant-based meals to clients locally and throughout the continental United States. Del further expanded his culinary skills by exploring whole food, plant-based recipes made with healthy ingredients and without oil, a controversial cooking style at the time.

Del also taught cooking classes and spoke at venues around Columbus, and around the country, telling his personal health story, and sharing what he has learned about cooking in a whole food kitchen.

Del is the author of Forks Over Knives, The Cookbook, on the New York Bestseller list for more than 30 weeks; Better Than Vegan, the story of his struggle with weight loss and gain, and how he managed to lose over 200 pounds on a low fat, plant based diet and; The China Study Quick and Easy Cookbook and; The China Study Family Cookbook.

Hear From Our Students

“I'm so glad I took this course with Chef Del Sroufe. It's a comprehensive course with a wonderful mix of written lessons, videos, and practical activities covering the ins and outs of meal planning. The content, flow, and pacing were exceptional. And knowing I could rewind to review the content and refer to the recipe cards as I followed along was very reassuring. The provided menus help save time without sacrificing variety, and the recipes are simple without sacrificing taste. Chef Del provides so many tips, whether for organizing your kitchen, creating shopping lists, or preparing the recipes. I highly recommend this course. It’s helped me gain confidence in my skills.”


“Kudos to Chef Del for the Whole Food, Plant-Based Cooking: Meal Planning Made Easy Cooking course. Whether you are cooking for one or have a large family, the course serves up the appropriate guidance. The idea of eating healthy WFPB food can be overwhelming, but the clear, concise instructions in this course bring the lifestyle to a very understandable level. It addresses so much: planning, shopping, prepping, and cooking. I also appreciated the information, which was very well communicated, about saving money and not wasting food. The recipes were relatively easy to prepare, with accessible ingredients and substitution recommendations. This course is fantastic for all levels of cooking experience.”


“I recommend this course to anyone trying to make the WFPB lifestyle easier. It is designed for both novice and experienced cooks, and it provides multiple tools to make planning meals easier for you and your household, whether you are single or a family of eight. The videos are easy to follow and informative, the recipes offer good variety but are not complicated, and Chef Del’s office hours are helpful and make the experience more personal. As someone in a mixed household (I’m the only one who is WFPB), this course has helped me design meals suitable for everyone. With the numerous techniques from this course, I feel more prepared to make healthy, tasty meals.”


“Whether you're new to meal planning or a veteran, you will find something new in this course. I have been batch cooking for several years, and I thought I had the formula down pat. I was wrong! This course opened my eyes to what meal prep can entail. Chef Del shares four ways to think about meal prep, so there’s something for everybody. The course is user-friendly, and each class is laid out in a way that makes it easy to follow, from the printed directions to the videos. I felt like Chef Del was right there in the kitchen with me. I highly recommend this course to anyone wanting to expand their repertoire for WFPB cooking.”


Ready to Get Started?

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Still have questions?

Email cnskitchen@nutritionstudies.org