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Vegan cooking class

Green cooking with substance, crispness and no apologies

Kromans’ vegan cooking class is for groups who want plant-based food with flavour, texture, acidity, richness, sweetness, umami and genuine substance. We work with quinoa, beans, lentils, chickpeas, avocado, cauliflower, asparagus, sweet potatoes, guacamole, mango, herbs, spinach buns and plenty of green energy in the kitchen.

It suits companies, teams and private groups who want to cook vegan food together in Copenhagen without the evening becoming a seminar in deprivation. A well-planned plant-based diet can encompass many groups of ingredients, and The Vegan Society highlights beans, grains, nuts, seeds, fruit and vegetables among its central building blocks.

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The gastronomy
About the theme
Creamy polenta topped with braised beef, blue cheese crumbles, and chopped herbs on a rustic wooden table with a glass of red wine beside it.

Our vegan cooking classes

Here you will find our vegan classes. The menus work with vegetables, pulses, quinoa, lentils, burgers, tortillas, avocado, mango and desserts in which plant-based never means short on flavour.

Vegan Menu #1 ♥

Power balls, sprouts and radishes served on basil emulsion
Asparagus with new potatoes, herbs, flowers and rocket pesto
Cauliflower symphony with crisp flakes, salted almonds and green oil
‘Black Betty’ veggie burger with spinach bun and accompaniments
Mango sorbet with chocolate and marzipan cake (gluten-free)
DKK 1,275 excl. VAT
Drinks included

Vegan Menu #2

Quinoa bowl with beans and vegetables
Creamy coconut with red lentils
Chickpea flatbread with rocket, avocado and mango salsa
Mexican black beans with guacamole and roasted sweet potatoes
Chocolate and marzipan cake with mango sorbet
DKK 1,275 excl. VAT
Drinks included

A Little Vegan Affair…

Homemade corn tortillas with the original guacamole, mango and pico de gallo
‘Black Betty’ veggie burger in a homemade spinach bun
Baked plums with chocolate cream and oat crunch
DKK 1,050 excl. VAT
Drinks included

Booking

Choose one or more classes and get in touch. We always speak with you first, so together we can find exactly the right option — including if you have any particular requests or requirements.

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More about vegan gastronomy

Vegan gastronomy is strongest when it does not apologise for itself. It should not be a poor copy of a kitchen with meat. It needs to stand on vegetables, pulses, grains, herbs, nuts, fruit, crispness, richness, acidity and umami — and it needs enough flavour that nobody scans the horizon for a steak like a missing ferry in the fog.

The Kromans menus show several ways to build plant-based flavour. Quinoa, beans, red lentils, chickpeas and black beans provide a foundation and body. The Vegan Society notes that plant proteins are widely available in plant-based foods, although their quantity and quality vary from one ingredient to another.

A foundation alone is not enough. The menus therefore also work with crispness, emulsions, pesto, green oil, guacamole, mango salsa, pico de gallo, sweet potatoes, salted almonds and chocolate and marzipan cake. This is where vegan cooking becomes gastronomically interesting: when it has something creamy, crisp, fresh, sweet, acidic and deep.

At Kromans, the aim is not to gather a plate of vegetables and hope for applause. You taste and adjust as you work, discovering the difference between a dish that is merely plant-based and one that is genuinely well built. Harvard also points out that plant-based eating can include a wide variety of foods and need not follow one narrow model.

The vegan theme works well for group cooking because it provides many tasks and many points at which to taste. There is shaping, blending, frying, baking, tasting and assembling. Working together makes people more curious about texture, seasoning and the small adjustments that allow green cooking to stand confidently on its own. It is not deprivation. It is craft — with a little more colour on your shirt.

Explore vegan cooking in greater depth

An article about how plant-based ingredients can provide body, protein, texture and satisfaction in vegan dishes.
An article about how texture and seasoning lift vegan dishes from good intentions to genuine flavour.
An article about building vegan dishes with substance, freshness, a good sear and the social pleasure of eating together.

FAQs about vegan cooking classes

What is a vegan cooking class at Kromans?

A vegan cooking class at Kromans is a social food experience in Copenhagen with plant-based menus and cooking together.

The menus work with vegetables, pulses, quinoa, lentils, chickpeas, beans, avocado, burgers, tortillas, mango and dessert.

Who is a vegan class suitable for?

The class suits companies, teams and private groups who want green cooking with flavour, structure and plenty of kitchen tasks.

You do not need to be vegan. What matters is a willingness to taste, learn and give the vegetables the leading role without making them nervous.

Do we need previous experience of vegan cooking?

No. The chef guides you through the menu as you work.

You learn by working with the ingredients, tasting and finding the balance between crisp, creamy, fresh, sweet, acidic and deep flavours.

What do you learn in a vegan cooking class?

You learn about plant-based ingredients, texture, pulses, vegetables, emulsions, pesto, burgers, tortillas and seasoning.

It is not merely about cooking without animal products. It is about bringing out the flavour in green cooking.

Where does the class take place?

The class takes place at Kromans in Copenhagen, where groups cook together with professional guidance and relaxed hospitality.

It is ideal for company events, team building and private groups who want a green evening with energy, music and life in the kitchen.