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Vegetarian cooking class

Green cooking with a good sear, acidity and something to get your teeth into

Kromans’ vegetarian cooking class is for groups who want green food with flavour, texture, acidity, richness, umami and real substance. We work with cabbage, asparagus, tomatoes, truffle caviar, chickpeas, coriander, potatoes, spring onions, seaweed pesto, nuts, cauliflower, lemon butter, olives and desserts with almonds, blueberries and nougat.

It suits companies, teams and private groups who want to cook together in Copenhagen without vegetarian food becoming an apology for the meat not turning up. Umami is often described as the fifth basic taste and is associated with depth and savouriness; plant-based sources such as mushrooms, seaweed, tomatoes, nuts and fermented ingredients can give green cooking a stronger foundation. (forksoverknives.com)

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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 vegetarian cooking classes

Here you will find our vegetarian classes. The menus work with vegetables, pulses, nuts, seaweed, butter, acidity, crispness and desserts, allowing green cooking to stand confidently in its own right.

Vegetarian Menu #1

  • Crisp cabbage salad with green asparagus, herbs and flakes
  • Roasted tomatoes with truffle caviar
  • Sauté of chickpeas and coriander
  • Pommes Veg-Anna served with grilled spring onions wrapped in cabbage
  • Jerusalem artichoke ice cream with almond florentines

DKK 1,275 excl. VAT

Drinks included

Vegetarian Menu #2 ♥

  • Potato chiffon with parsley oil
  • Black agnolotti with nuts and seaweed pesto
  • ‘Harlequin’ tarte tatin with cherry tomatoes, chickpeas, salad and pickled green tomatoes
  • Fried cauliflower florets with cauliflower purée, mung beans and homemade lemon butter
  • Almond cake with coconut and blueberries, plus homemade nougat parfait with espresso

DKK 1,275 excl. VAT

Drinks included

A Little Vegetarian Affair…

  • Black ravioli with nuts and ricotta, served with beetroot confetti and seaweed pesto
  • ‘Harlequin’ cherry tomato tarte tatin with chickpeas and Pecorino, plus salad with Nocellara del Belice olives
  • Almond cake with blueberries and coconut, plus homemade nougat parfait
  • 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 vegetarian gastronomy

Vegetarian gastronomy is at its best when it is not built as ‘food without something’. It needs a backbone of its own. That calls for vegetables, pulses, nuts, herbs, dairy, richness, acidity, crispness and umami working together. Plant-based sources of umami such as mushrooms, seaweed, tomatoes, nuts and fermented ingredients can bring depth and fuller mouthfeel to green dishes. (forksoverknives.com)

The Kromans menus put several green techniques into practice. Seaweed pesto and nuts add depth and a savoury edge. Chickpeas, mung beans and potatoes provide substance. Tomatoes, pickled green tomatoes and lemon butter bring acidity and freshness. Cauliflower purée, potato chiffon and ricotta provide softness, while cabbage, flakes, grilled spring onions and fried cauliflower florets give bite and structure.

Texture is what makes the decisive difference. Vegetarian food must not be softness upon softness with a small hope of parsley at the end. It needs crispness, a good sear, acidity, creaminess and something that crunches or pushes back. Otherwise the plate begins to speak far too quietly.

Vegetarian food works particularly well for group cooking at Kromans because there are so many points at which to taste and adjust. Does the tomato need more acidity? Should the cauliflower have more colour? Is the lemon butter too rounded, or exactly where it needs to be to lift the dish? These are the questions you learn from with your hands in the work and the chef close by.

The social setting makes the craft easier to absorb. When people taste together, they also become more curious. And when vegetables receive the treatment they deserve, most people quickly discover that vegetarian food does not need rescuing. It simply needs to be cooked properly.

Explore vegetarian cooking in greater depth

An article about seaweed, tomatoes, mushrooms, nuts, cheese, brown butter and other techniques that can give vegetarian dishes greater depth.
An article about crispness, purée, a good sear, pickled elements, nuts and bite in green dishes.
An article about how acidity, pulses, richness and freshness can make vegetarian cooking taste more vivid.

FAQs about vegetarian cooking classes

What is a vegetarian cooking class at Kromans?

A vegetarian cooking class at Kromans is a social food experience in Copenhagen where you prepare green menus together.

The menus work with vegetables, pulses, nuts, seaweed pesto, cheese, butter, acidity, crispness and seasoning.

Who is a vegetarian class suitable for?

The class suits vegetarians as well as groups who simply want to cook green food with more flavour and craft.

The label is not the important part. What matters is a willingness to take part, taste as you go and give the vegetables the leading role without making them nervous.

Do we need previous experience of vegetarian cooking?

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

You learn by working with the ingredients, seasoning them and understanding how texture, acidity, richness and umami can lift a dish.

What do you learn in a vegetarian cooking class?

You learn about vegetables, pulses, nuts, herbs, cheese, butter, seaweed pesto, tomatoes, cauliflower, seasoning and balance.

It is not merely about cooking without meat. It is about making green food taste compelling in its own right.

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 food, music and rather more life than a salad bar.