NEW! Virtual "Meet and Make" classes with your favorite creators! Click here and explore.
FREE Shipping on US domestic orders over $40.

Vegan Made Easy LIVE Class with Vegan Roadie (Saturday June 27th 10am PST/1pm EST)
Vegan Made Easy LIVE Class with Vegan Roadie (Saturday June 27th 10am PST/1pm EST)
Vegan Made Easy LIVE Class with Vegan Roadie (Saturday June 27th 10am PST/1pm EST)
Vegan Made Easy LIVE Class with Vegan Roadie (Saturday June 27th 10am PST/1pm EST)

Vegan Made Easy LIVE Class with Vegan Roadie (Saturday June 27th 10am PST/1pm EST)

Regular price $30.00 Sale

Learn how to make delicious vegan recipes with Chef Dustin Harder! This class is vegan and gluten-free friendly for the beginner and even the most experienced home cooks. Get hands-on and see just how tasty veggies can be once and for all!
Book and join this class from your computer, phone, or tablet.

Duration: 90 minutes

Group Size: Up to 25 people

Language: English

How to Participate: 

This class is hosted online. Once you book, you’ll receive an email with a link and details on how to join. Anyone with the ingredients can participate from their own kitchen.

What you'll do:

In this class Chef Dustin Harder will walk you through two classics people who go vegan think they might never have again. Start off the class recreating macaroni and cheese with familiar vegetables like onions and red pepper with a touch of sauerkraut for good gut health. Finish things off with vegan bacon bits using a grain familiar to everyone, quinoa. Mix the bacon bits into your Mac and cheese or save for sprinkling on salads throughout your busy week. Vegetable forward cheese sauce from scratch and bacon bits made from pantry staples, creating vegan staples has never been easier. This class is vegan and gluten-free friendly for the beginner and even the most experienced home cooks. Get hands-on and see just how tasty veggies can be once and for all!

What you'll need:

Ingredients:
  • 1 lb traditional or gluten-free elbow macaroni or small shells
  • 2 cups (10 ounces/340 g) peeled and cubed kabocha or butternut squash 
  • 1 large russet potato, peeled and cubed 
  • 1⁄4 cup (50 g) arborio rice 
  • 3 tablespoons (30 ml) olive oil 
  •  1⁄2 cup (80 g) chopped onion 
  •  1⁄2 cup (75 g) chopped red bell pepper 
  • 4 cloves garlic, roughly chopped 
  • 1⁄2 cup (71 g) sauerkraut 
  • 1⁄4 cup (60 g) tahini 
  • 2 tablespoons (30 g) Dijon mustard 
  • 1 tablespoon (15 ml) white wine vinegar 
  • 1 tablespoon sea salt 
  • 1 teaspoon black pepper 
  • 1⁄2 teaspoon paprika 
  • 1 cup (185 g) cooked quinoa 
  • 1 tablespoon (15 ml) soy sauce 
  • 2 teaspoons (10 g) ketchup
  • 1 teaspoon smoked paprika 
Equipment List:
  • Saucepan with a lid
  • 2 largeskillets
  • 1 stockpot
  • Blender
  • spatulas, mixing spoons, measuring cups and measuring spoons
  • Stovetop

See you there!