Cooking Class: Make Chinese Takeout Vegan
Learn how to create your favorite Chinese recipes in this fun and interactive cooking class. Chef Andy will teach you how to prepare authentic recipes with a vegan twist. You'll start with mushroom and cabbage potstickers with soy sauce, wrappers, scallions and ponzu sauce. Your main entrée is orange tofu served over rice with ginger, onions and garlic. For dessert, enjoy fried Chinese sesame seed balls with rice flour and a sweet red bean paste.
MENU
Mushroom and Cabbage Potstickers
With soy sauce, wrappers, scallions, sesame oil and ponzu sauce
Orange Tofu Served Over Rice
With ginger, garlic and onions
Chinese Sesame Seed Balls
With rice flour and red bean paste
- Minimum Guests 2
- Maximum Guests 8
- Event Duration 2 hours
- Activity Level
Activity Level
- LabelsCouples, Vegetarian, Vegan, Date Night, 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.
Classpop! Guest Reviews for other experiences with Chef Andy
Melissa
16 Jan 2024
Chef Andy and Esme were amazing; Andy exudes a warm, easy personality, immediately making us feel at home in his class. We brought our kids aged 5-13 and he was engaging, interactive and involved our kids in every part of the class - our kids loved Chef Andy. We couldn’t recommend this class with any more confidence, and can’t wait to do another class with Chef Andy.
Annie
08 Jan 2024
SUCH a great class. So knowledgeable and willing to talk about various food topics. Can’t wait to take another class with chef Andy!
Sam
04 Oct 2023
We had a great time with Chef Andy!
Event location: Chicago
Chef’s Place
Exact location is provided after booking.
Meet your chef
Chef Andy's culinary expertise lies with recipe creation, and food styling and plating that elevates any meal. After graduating from the Illinois Institute of Art, Chef Andy gained years of experience in the kitchen as a cooking instructor and online as a food blogger. From sushi to classic European cuisine to molecular gastronomy, he really can do it all, and looks forward to sharing secrets and techniques you can use to boost your kitchen confidence.
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