Vegan Thai Cooking Classes Popular Vegan Recipes Thai Food

Explore the chilies used in vegan Thai cooking, from dried peppers to green pointed peppers, and learn how each type adds color, heat, and flavor to curries and stir-fries.

Identify soy sauce varieties, seasoning sauce, and sweet soy sauce, noting taste differences and ingredients, and learn to read labels for accurate selection.

Explore holy basil (Grapow) and Thai basil (Horapa), including white, red, and new holy basil. Learn their leaves, stems, and aromas used in stir-fries, soups, and curries.

Choose a wok or non-stick frying pan for easy heat control in stir-fry, measure everything with spoons and scales, and add a mortar and pestle, blender, and sieve.

Explore basic Thai cooking techniques with a focus on stir-frying, heat control, and short cook times for home cooking, using practical tips to adjust seasoning gradually and prevent burning.

Create a seasoning powder made from dried shiitake mushrooms to boost vegan Thai flavors without sugar or fish sauce, adding umami to dishes like Tom Yum.

Explore popular vegan Thai recipes through an e-book that guides you in vegan Thai cooking.

Craft a flavorful vegan sauce using shiitake mushrooms, dried or fresh, to boost flavor in stir-fries. Choose hard-texture mushrooms for richer meat-like flavor and versatile seasoning.

Soak dried shiitake mushrooms for 10–15 minutes, squeeze dry, slice into pieces not too thin or big, and use a cornstarch slurry to finish the vegan sauce.

Sauté mushrooms in oil over low to medium heat until light brown, drain the oil, then blitz with water in stages to yield a smooth, creamy mushroom sauce.

Stir, simmer, and balance a vegan sauce by combining soy sauce, sugar, and mushroom paste, achieving a glossy, thick finish with a light sweet-salty profile for Thai dishes.

Learn to make vegan roasted chili paste using TVP, salted soybean, and dried shiitake mushrooms to deliver umami for Thai dishes like tom yum.

Master a vegan roasted chili paste by grinding dried peppers, dried shiitake mushrooms, and TVP with salted soybean, using a quick, non-traditional prep for easy, flavorful results.

Fry shallots and garlic in oil until light brown, then pound them with salted soybean in a mortar to create a creamy vegan roasted chili paste.

Fry garlic, shallots, and herbs on low heat to release aromas, then add shiitake, tvp, salt, soybean paste, palm sugar, soy sauce, and tamarind, cooking after each addition before refrigerating.

Learn to make Thai style vegetable stock using coriander roots, white peppercorns, white radish, carrots, and onion to build aromatic, plant-based flavor with optional sweet corn for vegan cooking.

Boil water with coriander roots, white peppercorns, salt, onion, carrot, and white radish to make a Thai-style vegetable stock; skim foam, simmer to reduce, then strain for a clear final stock.

Sauté Thai style cauliflower rice to a savory, low-carb vegan dish. Trim, wash, dry, pulse in batches to coarse grains, then pan-fry with oil until light brown and salt-seasoned.

Cook a vegan tom kha soup with tofu and mushrooms, blending coconut milk and galangal into a creamy, sour-salty broth with a hint of sweetness and mild spice.

Explore a vegan tom kha soup with tofu, where galangal's aroma steals the show, while sour and salty notes with a hint of coconut sweetness create a delicate, light dish.

Learn to distinguish young versus matured galangal for tom kha soup with tofu by color, texture, and cutting tests, and understand why ginger cannot substitute.

Prepare tofu in rectangle or square pieces and white mushrooms for the tom kha base, then tear kaffir lime leaves, slice chilies, and squeeze lime juice with lemongrass and galangal.

Fry tofu to a light crisp, then simmer coconut milk with lemongrass and galangal, adjust salt and palm sugar, and finish with kaffir lime leaves and coriander.

Learn to prepare tom kha soup with firm tofu by frying it for texture, and balance its delicate sweetness from coconut milk and stock with palm sugar and mindful salt.

Learn to make vegan Tom Yum creamy soup with mushrooms, highlighting lemongrass, galangal, and kaffir lime leaves for a balanced sour, salty, and slightly sweet Thai soup.

prepare a vegan tom yum by adding shallots, onion, and tomatoes to balance with soft mushrooms, kaffir lime leaves, chilies, coriander, lime juice, lemongrass, and galangal.

Saute coriander roots, lemongrass, galangal, and mushrooms. Simmer tom yum with coconut milk, chili paste, soy sauce, lime juice, and kaffir lime leaves to balance salty, sour, and umami.

Learn to make vegan green curry at home using coconut milk, palm sugar, and your choice of tofu or TVP, and select eggplants ideal for Thai curries.

Learn to make vegan green curry paste, roasting coriander and cumin, then grinding herbs, green peppers, kaffir lime leaves, galangal, lemongrass, garlic, shallot, coriander roots and leaves with salted soybean.

Learn to use Thai basil leaves in green curry paste as an alternative to coriander, enhancing color and aroma, with the basil chopped and added to the grinding container.

Wash and dry Thai basil leaves, and slice red pointed pepper. Trim kaffir lime leaves, and soak eggplants in salted water to delay browning before cutting into 2–6 pieces.

Master Thai green curry by splitting coconut oil from coconut milk, properly cooking curry paste, and perfectly cooking eggplants to balance saltiness, sweetness, and spice.

Fry TVP to remove the odd smell and improve texture, then simmer coconut milk with green curry paste to release oil, add vegetable stock, and finish cooking in a pot.

Simmer coconut milk with curry to develop the green curry’s taste, then season with salt, soy sauce, palm sugar, and add eggplants, fried TVP, kaffir lime leaves, and Thai basil.