Cooking Class: Cooking Vegan Thai Cuisine
The magic of Thai cuisine prepared vegan-style is yours to explore with this cooking class from Chef Mike. He'll share his secrets for ramping up the flavor in classic Asian-Pacific dishes with a plant-forward profile.
You'll create a refreshing green mango salad and arrange your own tofu pad Thai with a creamy homemade sauce. Then, prepare authentic hot and sour soup featuring the flavors of lemongrass and coconut and whip up a chia pudding using toasted coconut and mango for a sweetly tropical dessert.
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Green Mango Salad
With red onions, red peppers, lime, cilantro, cashews and palm sugar
Tofu Pad Thai
With rice noodles, tomato paste, tamari, herbs, almond butter and vegetables
Hot and Sour Coconut Lemongrass Soup
With vegetable broth, shallots, tomatoes, lime, coconut milk and bean sprouts
Toasted Coconut and Mango Chia Pudding
With coconut milk and palm sugar
Most dietary restrictions can be accommodated if noted prior to the event. Please mention this in the message field when you submit your booking request as adjustments to recipes cannot be made during class.
- Minimum Guests 2
- Maximum Guests 6
- Event Duration 2 hours
- Activity Level
Activity Level
- LabelsCouples, Vegan, Healthy, Thai, Asian
- This is a BYOB venue and alcoholic beverages are not available for sale. You are welcome to bring beer and wine to enjoy during class.
Reviews Guests Left For This Experience
Nishant
15 Feb 2024
Chef Mike is amazing! We got so many interesting insights about Thai cooking and he also mentioned a ton of vegan replacements for all ingredients. +1 for this class!
Reviews Guests Left For Other Experiences
Nicola
06 Oct 2024
Great experience! Learned a lot from Chef Mike. We would recommend to anyone looking for a unique date night. Thank you Chef Mike.
Julianna
15 Feb 2024
He was so friendly and informative! I had so much fun in the class
Event location: Toronto
Chef’s Place
Exact location is provided after booking.
Meet your chef
Chef Mike has experience concocting a wide range of ethnic cuisines, including Thai, Indian and Ethiopian options. For the past five years, he has led a variety of cooking workshops, but his specialty lies in crafting ethnic plant-based dishes. Chef Mike has worked in corporate test kitchens for Walmart and Campbells, and he even worked as an on-call assistant to the chef of the Canadian Prime Minister. He is eager to impart his worldly knowledge unto aspiring chefs.
