Mastering Vietnamese Vegan Delights with Market Tour

Over ons

In 2024, we still struggle at the market or local store, navigating the labels of plant-based meats, pondering if they're worth it, how to cook them, what to do with leftovers, and how to pair them with flavors we crave.

That's where we come in. Slug Kitchen is a plant-based restaurant where we will gather for the meet-up. This class is all about appreciating Tempeh and Tofu—transforming these seemingly bland ingredients into dishes you'll proudly say you learned in Vietnam.

Tempeh offers rich protein and texture, with a unique nutty flavor and fermented aroma. But how do we harness its potential?

Tofu, on the other hand, is a blank canvas ready for any culinary creation you desire.

Menu

• Five-spiced roasted tempeh rainbow salad with peanut butter dressing.
• Marinated tofu fresh rainbow spring rolls with refresing fermented pineapple dipping sauce.
• Plant-based protein with multicolor vegetable, cous cous and citrus dressing.
• Tofu pudding with refreshing ginger syrup.

Schema

• 8:00 am: Gather at Slug Kitchen for complimentary coffee or tea, freshen up, and prepare for our visit to the local market. 
• 8:30 am: Embark on a tour of the local market, where guests can purchase any remaining ingredients needed from local vendors.
• 9:20 am: Return to Slug Kitchen to freshen up and rehydrate.
• 9:40 am: Menu introduction and settling in for the day.
• 10:00 am: Begin cooking session 1.
• 11:00 am: Start cooking session 2.
• 12:00 nn: Engage in cooking session 3 (dessert).
• 12:30 pm: Sit down together to enjoy all the dishes, including dessert.
• 1:30 pm: End of the cooking class.