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. 


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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

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Sam

04 Oct 2023

We had a great time with Chef Andy!

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James

27 Sep 2023

andy was great and super informative. would recommend for anyone looking for cooking lessons!

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Anozha

26 May 2023

Chef Andy was awesome! Definitely will be back with more friends. He was very welcoming and entertained well.

$ 105 Per person

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


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Event location: Chicago

Chef’s Place

Map

Exact location is provided after booking.

Meet your chef

Chef Andy
Chef Andy Verified 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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