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.


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

  • Minimum Guests 2
  • Maximum Guests 4
  • Event Duration 2 hours
  • Activity Level
    Activity Level
  • LabelsCouples, Vegan, Healthy, Thai, Asian, Holiday
  • 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

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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

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15 Feb 2024

He was so friendly and informative! I had so much fun in the class

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12 Feb 2024

A really fun and informative class! Chef Mike was a friendly and knowledgeable teacher. I always thought sushi-making would be really difficult but Mike had us all rolling like pros!

CAD $ 115 Per person

all-inclusive: 2-hour class, meal and taxes.

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Event location: Toronto

Chef’s Place


Exact location is provided after booking.

Meet your chef

Chef Mike
Chef Mike Verified 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.

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