Leiths

Welcome to the vegan side of Leiths!

We’ve seen a wave of demand for vegan classes over the last few years, so we've introduced a new range of exciting sessions for those wishing to eat plant-based meals.

It's a great time to be vegan in the UK right now, so we've taken the innovation you see in vegan restaurants and distilled it into recipes and skills you can use at home.

Our first entirely vegan class was The Essential Vegan, which is a workshop designed to introduce you to plant-based cooking with key techniques and delicious recipes.

We're also thrilled to have a vegan class for Teens, Let's Cook: Vegan Street Food, which will give students aged 11 – 18 years the chance to make a collection of the authentically tasty vegan street food dishes you find in markets around the world.

Below, you'll find more information on our upcoming vegan classes and courses, along with some vegan recipes (or recipes with vegan options) and cookery books.

For press enquiries, please contact Pamela at marketing@leiths.com or 020 8749 6400.

Please note: Whilst careful measures are taken to ensure our vegan classes are free of animal products, Leiths is not an entirely vegan cookery school. Meat, fish and dairy products are cooked on the premises and animal products are used throughout the school.

The books listed in the shop section below do contain some non-vegan recipes, but many of them are suitable for those following a plant-based diet.

The Essential Vegan

Due to popular demand, we launched our first entirely vegan class in 2017. This hands on workshop will equip you with a range of cooking techniques and recipes to ensure that your plant-based diet is varied and full of delicious flavours.

As seen on Metro.co.uk.

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Let's Cook: Vegan Street Food​ for Teenagers

This entry level course is ideal for teens who are interested in vegan cooking, and for those following a plant-based diet.

For a hands-on look at vegan street foods from around the globe, students will learn to make a collection of the authentically tasty vegan street food dishes such as flat breads made from chickpeas, fresh Green papaya salad, Asparagus, tender-stem broccoli and beans with mustard miso and yuzu sauce. A fantastic introduction to the variety of vegan foods available in different corners of the world.

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A Celebration of Grains and Pulses with Jenny Chandler

This workshop is a masterclass in cooking with whole grains and pulses. Jenny Chandler, author of Pulse, will teach you how to make a series of delicious plant-based dishes, offering tips on how to customise them for friends and family.

Whether you are vegan, vegetarian or just aiming to eat a more varied diet, embracing the world of legumes is liberating.

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Gourmet Indian Vegetarian with Atul Kochhar

Take your vegan cooking to Michelin-starred heights with Atul Kochhar's popular class at Leiths!

You'll learn how to use a diverse range of ingredients (vegetables, spices, grains and pulses) to create food that is both sumptuous and nutritionally balanced. With recipes such as Bengali cauliflower and potatoes, Chickpea and kale curry and Mango-pickle-flavoured aubergine; this class is sure to inspire your tastebuds.

Please note: The classes running on Saturday 19th October 2019 and Saturday 11th January 2020 will be suitable for vegans.

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A Taste of the Diploma: Plant Based Foods

Our Taste of the Diploma series is designed to do just that! You'll join us for a hands-on session which will give you a glimpse into life on the world-renowned Leiths Diploma, with practical cooking exercises and demonstrations to boot.

In this particular class, students will be taught how to create an elegant, skillful plate of plant-based food that would hold its own in a contemporary restaurant.

You'll learn how to plate and finish dishes like a chef, taking detailed notes home so that you can wow friends and family.

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Moroccan Spinach and Chickpea Strudel Recipe

This aromatic, full-flavoured recipe is a good one to have up your sleeve. Serve with coconut yoghurt, infused with chopped fresh mint, a little salt and ground roasted cumin.

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Cauliflower, Pomegranate and Za'atar Salad Recipe

This mouthwatering Persian-inspired salad is simple to prepare and packed with punchy flavours! A perfectly light evening meal or great as a side.

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Rosemary Focaccia Recipe

Focaccia is quick and easy to prepare as it has just one rise, unlike other breads. This produces a characteristic uneven, more open texture with bigger holes. It can be flavoured with various herbs, garlic and onion.

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Toasted Pumpkin Seed Spread Recipe

Save your pumpkin seeds to make this hearty seasonal spread! It can be eaten on toast, or a generous helping would make a fabulous filling for a jacket potato.

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Vegan gift ideas from the Leiths shop

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