Vegan Thai Cooking Course 1

Explore the five flavors of Thai vegan cooking—salty, spicy, sour, sweet, and savory—using vegan substitutes for fish sauce and shrimp paste, plus plant-based stocks to build depth.

Soak and rinse soybeans, grind them into soy milk, then coagulate with vinegar and salt, and press into firm tofu for ready-to-use blocks.

Learn to make vegan soy milk from soybeans by soaking, removing shells, squeezing through cheesecloth, and simmering with water and optional pandan leaf, with optional sugar, served warm or cold.

Make faux fish from firm tofu using tapioca flour, mushroom sauce, white pepper, sesame oil, and seaweed, then wrap, fry, and enjoy as a fish substitute.

Learn to make three buddy paste from garlic, coriander root, and white peppercorns, smash into a paste, and use it for marinades and fillings, including spring rolls.

Roast coriander seeds, cumin seeds, white peppercorns, star anise, cinnamon, and nutmeg on low heat five minutes to develop aroma in Thai cuisine, then cool and store in containers.

Learn to make tamarind paste by soaking tamarind in 500 ml warm water, squeezing to extract, straining, and simmering for five minutes, then refrigerating for storage.

Learn to make homemade Thai chili paste by frying shallots, garlic, carrot, and onions with dried chilies, then blend with tamarind paste, palm sugar, light soy sauce, and salt.

Learn to make coconut milk and coconut cream from coconut meat using warm water, squeezing, and cheesecloth, then distinguish creamy coconut cream from lighter coconut milk.

Master vegan vegetable stock for Thai cooking by simmering coriander root, carrot, onions, garlic, and shiitake mushrooms for 30 minutes, with a quick stock cube alternative.

Learn to make a sweet Thai vegan chili sauce that is not spicy, by simmering a simple mix of vinegar, water, sugar, and salt, with optional cornstarch for thickness.

Learn to make cauliflower rice by stir-frying two cups of cauliflower with optional garlic, salt or light soy sauce, and cooking oil over medium heat for one portion.

learn to prepare vegan Thai spring rolls with carrot, cabbage, glass noodles, and mushrooms, using a three-body paste and sauces like sweet chili or plum sauce.

Fry vegan finger foods in heated oil over medium heat until golden brown, drain excess, transfer to a tray, then turn off the heat.

Learn stylish plating for vegan Thai dishes by decorating with banana leaves, arranging veggies, and presenting cucumber dip and Thai sweet chili sauce alongside deep-fried spring rolls with veggies.

Explore making green curry paste from fresh ingredients—chilies, shallot, garlic, lemongrass, galangal, ginger, coriander root, kaffir lime—plus turmeric and roasted coriander seeds and peppercorns, prepared traditionally or with a blender.

Prepare vegan Thai ingredients by washing and chopping lemongrass, garlic, shallots, ginger, kaffir lime skin, coriander root, and hot chilies, then toast white peppercorns, coriander seeds, and cumin seeds.

Learn to smash white peppercorns, coriander seeds, green chilies, lemongrass, galangal, garlic, shallots, and turmeric into a homemade green curry paste using a mortar and pestle.

Learn to make vegan green curry with tofu. Combine coconut milk, green curry paste, tofu, carrot, Thai eggplant, broccoli, lime leaf, basil, palm sugar, and light soy sauce.

Learn ingredient preparation for vegan Thai curry by soaking and cutting eggplant, blanching broccoli and cauliflower, prepping tofu, and combining coconut milk with curry paste and palm sugar.

Sauté curry paste in oil, add coconut milk and Thai eggplant, tofu, and carrot; bring to a boil, simmer with water, then season with soy sauce, palm sugar, and basil.

Finish a green curry with tofu and mixed vegetables, then follow along to cook and enjoy a home-cooked vegan Thai meal.

Learn to prepare a vegan tom yum mushroom milky soup using mixed mushrooms, lemongrass, garlic or ginger, coriander root, kaffir lime leaves, chilies, coconut milk, and essential seasonings.

Learn to prepare a vegan Thai mushroom curry base with lemongrass, ginger, coriander, chilies, and mushrooms, plus a simple seasoning sauce of palm sugar, tamarind, light soy, and coconut milk.

Boil stock with coriander, lemongrass, garlic, ginger, and chilies, then simmer with mushrooms and tomatoes, add seasoning and lime juice, and finish with coriander.

Learn plating techniques for Thai cuisine, including edible components, lemongrass and coriander handling, and arranging mushrooms in milky water for appetizing dishes.

Learn the ingredients for a Thai green papaya salad: half green papaya, chilies, garlic, long beans, carrot, tomato, plum, and roasted peanuts, with tamarind, palm sugar, and light soy sauce.

Prepare vegan Thai ingredients by washing and chopping papaya, carrot, long beans, and tomato; mix dressing with palm sugar, light soy sauce, tamarind, and lime juice, then smash.

Begin by pounding garlic and chilies into a paste, then mix roasted peanuts, long beans, palm sugar, light soy sauce, tamarind, lime juice, green papaya, and carrot.

Master plating a Thai vegan dish by arranging thinly sliced tomatoes on a plate and finishing with green papaya salad for an appealing, home-cooked presentation.

Learn to make a vegan Thai stir-fried tofu with cashews, using firm tofu, peppers, garlic, onions, baby corn, spring onions, and a flavorful light soy sauce with Thai chili paste.

Prepare ingredients by chopping onions and vegetables, and fry tofu to golden brown. Whisk seasoning sauce with mushroom sauce, light soy, Thai chili paste, sugar, and cashews.

Learn to sauté garlic, add vegetables and dry chilies, adjust water to keep them crispy, finish with seasoning sauce and spring onions in a vegan stir-fry.

Learn simple plating ideas to present tasty vegan Thai dishes, including fried tofu, using banana leaves and a side of rice to recreate a five-star restaurant presentation at home.