In this hands-on cooking class, Chef John will show you how to transform healthy, vegan ingredients into a delicious and comforting plant-based meal. You'll sharpen your knife skills and improve your proficiency with popular kitchen appliances, including the air fryer and emulsion blender.
To start, you'll assemble a fresh tempeh tuna salad with a dill vegan mayonnaise before cooking up a creamy broccoli soup with vegan cheddar and potatoes. Then, you'll enjoy a savory lentil loaf with mushroom sauce served alongside roasted vegetables before indulging in a sweet berry crisp topped with cashew cream for dessert.
Tempeh Tuna Salad
With peppers, celery, scallions, dill and Vegenaise
Cream of Broccoli Soup
With vegan cheddar, organic potatoes and onions
Lentil Loaf and Baby Bella Mushroom Sauce
With brown rice, oatmeal, onions and peppers
With zucchini, squash, onions, cauliflower and peppers
Warm Berry Crisp and Cashew Cream
With blueberries, strawberries, raspberries and vanilla