Join us for a vibrant and hands-on culinary journey across Asia in this plant-powered cooking class. "Trio of Asian Delights – Vegan Edition" will immerse participants in the art of crafting three flavorful, colorful, and 100% vegan dishes that celebrate the traditional tastes of Vietnam, China, and Korea.

Explore the rich culinary heritage of East Asia through plant-based recipes that are as nutritious as they are delicious. Whether you’re new to vegan cooking or a seasoned home chef looking to expand your repertoire, this class offers step-by-step guidance, cultural insights, and expert tips to help you master:

Vietnamese Vegan Spring Rolls – Two Ways

Fresh Summer Rice Paper Rolls: Delicately wrapped in rice paper, filled with crisp vegetables, herbs, and tofu, served with a creamy peanut hoisin dip.
Fried springrolls : Crispy golden bites 2 ways filled with mushrooms, taro, mung bean noodles, and carrots, paired with a tangy dipping sauce.
Learn the rolling technique, ingredient prep, and how to balance flavors and textures.

Chinese Vegan Pot Sticker Dumplings

Learn how to prepare savory dumpling filling using tofu, taro, napa cabbage, garlic chives, and shiitake mushrooms.
Master the art of dumpling folding and pan-frying to get that perfect crispy bottom and tender top.
Served with a soy-vinegar dipping sauce with a hint of chili and sesame.

Korean Vegan Japchae (Yapchae) Noodles

A beloved Korean dish made with sweet potato glass noodles stir-fried with a colorful medley of vegetables and seasoned with sesame oil, garlic, and tamari.
Gluten-free and highly customizable, this dish showcases umami and comfort in every bite.
Includes knife skills practice and wok techniques.