Cooking Class: Comfort Food Vegan-Style

Chef Aleck teaches you to create vegan comfort cuisine in this thoughtful plant-centered cooking class. With his guidance, you'll learn how satisfying vegan cooking can be. Get your lesson started with a sumptuous potato and black bean hash loaded with seasonal vegetables and topped with vegan gravy. Then, prepare a deconstructed French dip sandwich complete with vegan au jus and melted cheese. For your entrée, whip up a satisfying shepherd's pie filled with mushrooms and squash. And there's fresh strawberry sorbet for a light yet tantalizing dessert.


Hash and Vegan Breakfast Gravy

With onions, black beans, potatoes and a rotating mix of seasonal ingredients

Deconstructed French Dip With Crostini

With vegan au jus, sautéed vegan protein and melted vegan cheeses

Shepherd's Pie With Roasted Cauliflower Purée

With vegetable protein, mushrooms, zucchini and yellow squash

Strawberry Sorbet

With fresh mint

  • Minimum Guests 2
  • Maximum Guests 12
  • Event Duration 3 hours
  • Activity Level
    Activity Level
  • LabelsGroup, Vegetarian, Vegan, Healthy, New American, Mother's Day, Holiday

Outside Reviews for Chef Aleck

Default avatar

Patrick Cawneen

01 Mar 2020

Fantastic experience! Amazing learning opportunity, great tasting food, and awesome entertainment. He made his home feel so enjoyable and his skill and knowledge were 10/10! Highly recommend

$ 95 Per person

all-inclusive: 3-hour class, meal and taxes.

This class does not have any dates.

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Meet your chef

Chef Aleck
Chef Aleck Verified chef

New chef

Chef Aleck combines an entertainment and performance background with more than a decade of professional cooking experience to deliver fun and informative cooking classes. He has worked for a variety of restaurants and catering companies as well as retail, marketing and hospitality. With a fun approach to teaching, he tailors each culinary experience to meet the needs and interests of his audience of students, ensuring they get the most out of every session.

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