
About Chef Adam Sobel
& The Cinnamon Snail

What I love sharing on this site:
📖 Vegan recipes and cooking tips enjoyed by beginner and advanced cooks alike! My website is visited by home cooks, and culinary professionals from all around the planet.
📼 A massive library of all of my recorded plant-based cooking classes.
📧 An email newsletterwhere I share with you new recipes, resources, and information about upcoming pop-ups!
🔪My vegan cooking membership program, where you learn essential techniques, and recipes, and learn alongside other cooks from around the world who are improving their vegan cooking skills.

Can I use your photos or recipes on my website/blog?
I’m flattered! Thanks for checking with me. You may use ONE photo from any recipe you would like to feature. Instead of republishing the recipe on your site, please link back to my recipe, and if you can, also include a link to my homepage (https://cinnamonsnail.com/). If you would like to feature any more comprehensive content, reach out to chat with me about it. Who knows? Perhaps I’m an approachable and reasonable guy!
My Nutty Professional Career in a Nutshell

This website is absolutely jam-packed with resources to help more people transition to a vegan lifestyle.
I have recorded vegan cooking classes covering a broad range of topics, and a very affordable membership that includes all of my live upcoming classes and many other perks.
I share tips, techniques, and information on modifications is as to my recipes. All of the recipes on my blog have been used professionally, or developed by me exclusively for the blog. I test them all as often as it takes to ensure they work consistently and deliciously for you. I also have a supportive little gang of recipe testers and proofreaders who make the recipes to ensure the recipes perform perfectly in other people’s kitchens using different equipment.
There is something for every skill level, from beginner to advanced, for people who don’t even know what nooch is, to the level 5 vegans out there (we don’t eat anything that casts a shadow)… I have quite a few great gluten-free recipes as well as plenty of sattvic vegan dishes.
My taboule, Korean cucumber salad, cig kofte, and tahini recipes are recipes that don’t require any cooking and are easy, fast, and nourishing. I have a complete guide on making perfect seitan, and the step-by-step photo guide makes a fairly advanced process attainable for everyone. Imagine making plant-based old-fashioned apple cider donuts, or creme brûlée? You can find the recipes on this website! Dim sum masterpieces such as chee cheong fun, or kimchi fried rice, which happens to be naturally gluten-free and an easier way to make vegan butter chicken without sacrificing quality or taste are just a click away. And whatever you do, don't miss the really easy and delicious tofu katsu - tis’ my favey!
Some Personal Stuff About Me
I am a Hare Krsna.
I am a devout bhakta, and strictly follow the four regulative principles, and chant Harinam Japa daily. I love studying shastra, particularly the Bhagavata Purana. I faithfully serve Jagannatha, Baladeva and Subhadra who were entrusted to my wife and me by some fellow disciples of our Guru Maharaja after our marriage in Puri.
About my family
I started cooking vegan food before I was vegan after I met Joey, the woman who would eventually become my wife. She basically lived on French fries and canned soup, and I was determined to learn to cook so she would eat better. Along the way, I became vegetarian.
I went vegan on the day of my first daughter’s birth on September 22nd, 2001. My kids were both home-birthed, homeschooled, and vegan since birth. I greatly support people who take a natural, intuitive, and loving approach to family life. If you ever want to talk about raising vegan kids, contact me at [email protected], and my family will be happy to support you.
F.A.Q.
I closed down our food trucks and restaurants when the pandemic hit in March 2020. We gave away all our food and inventory to support New Yorkers who were concerned about food scarcity as lockdowns started, and the future seemed scary and uncertain.
The transition was graceful, and I was able to spend a couple of years planning a new local small vegan venture in NJ. I also started an online vegan culinary program and sharing recipes online, which has been rewarding beyond my wildest dreams.
During the pandemic, I had time to reflect on how growing The Cinnamon Snail into a fairly large company with over 60 full-time employees had made it harder for me to do what I loved most - directly cooking for people. Scaling my business down to something I could largely handle on my own has made my life much less stressful, and I have still found ways to apply my talent for food to help more people stop eating animals. Many thousands of people have now taken my online vegan cooking classes. I spend more time creating recipes for other people’s food businesses, ensuring there is more great quality vegan food being served all around the planet.
My cookbook Street Vegan was written and edited before we started regularly serving one of the most popular menu items I ever created. The Beastmode Burger was a bourbon bbq sauce grilled ancho chili seitan burger with jalapeño Mac n cheese, smoked chili coconut bacon, arugula, and chipotle mayo on a grilled pretzel bun.
If you want to learn how to make the burger, the recipe is included in the Vegan Burgers and Fries Workshop which is available on my classes page.
A Few of My Top Recipes
- Chatpata Amlaki (Indian Gooseberry amla candy)
- Arbi Ki Sabji (Indian dry taro curry)
- Achar ka masala (Indian pickle spice blend)
- Punjabi Soya Chaap (Vegan Dhaba-Style Curry)
- Turai ki sabji (Gujarati Ridge Gourd Curry)
- Kathal Ki Sabji (Indian Jackfruit Curry)
- Bihun Goreng (Indonesian Stir Fried Rice Vermicelli)
- Urap Sayur Salad (Indonesian Coconut Vegetables)
- Ultimate Homemade Tupig (Filipino rice sweet)
- Che Khoai Mon (Taro rice pudding)
- Baharat بهارات (Lebanese 7-spice blend)
- Nasi Kunyit (Indonesian Turmeric Rice, 黄姜饭)











