For home cooks feeding skeptical meat-eaters
4.8★ from 17k+ studentsTaught by a Vendy Award winning, James Beard House featured chef
Online Vegan Cooking Classes That Get Non-Vegans Asking for Seconds
53+ on-demand classes plus live cook-alongs inside Vegan University, taught by me in my actual home kitchen.
Tired of gorgeous cookbooks that never leave the shelf? Press play tonight.
Start My Free Week7 days freeThen $59/monthCancel before day 7, pay nothing
As featured in
Peek inside a class
Master so many rad thingsthat your whole crew will adore:
Get real-time feedback from Adam Live and Let Dine
Cook live with me and get unstuck before dinner's ruined
Cook along with me on Zoom, ask questions while the pan is still sizzling, and keep the recording and recipes forevvvver.
Why your bookmarked recipes never happen
Your cookbook can't stand next to you at the stove
You bought the gorgeous vegan cookbook.
Read it in bed like a mystery novel. Stuck sticky notes on 14 recipes.
Cooked... 2 of them. *cue sad trombone*
Here's what happened to the other 12:
Step 6 said "cook until the sauce coats the back of a spoon." Is that coating? Is that even the right spoon? Who knows.
The ingredient list sent you to 5 different stores, like a scavenger hunt nobody signed up for.
And the one night you nailed it, your brother-in-law poked at his plate like it owed him money, then asked where the "real food" was.
I'm not throwing shade at anybody else's book, by the way.
My own cookbook, Street Vegan, has this exact 3-star review on Amazon: "Doesn't quite make the leap from food truck to the home kitchen."
Oof. Fair.
A book can't see your pan. It can't tell you to turn the heat down. It can't answer "can I use regular soy sauce?" at 6:47pm.
A class can. And so can I, m'darling.
4.8★ What changed for students
"The flavors and textures of the food make for a pleasurable nearly euphoric experience... he breaks it down and makes it so user friendly that I have been able to reproduce every menu without complication or frustration."
"Adam is a master of his craft... He simplifies each and every recipe and makes it possible for regular people to make something very different and special for the very first time."
Cookbook vs. Class
- Guess what "coats the spoon" means✕
- 5-store ingredient hunt✕
- Google your question at 6:47pm✕
- Watch it happen, step by step✓
- Swaps for the weird stuff✓
- Ask the chef, get an answer✓
How 17k+ students learned it The Over-My-Shoulder Method
Watch it, cook it, ask me. That's the whole trick.
It's exactly how I trained brand new cooks on the Cinnamon Snail truck: shoulder to shoulder, one move at a time, while a line of hungry New Yorkers wrapped around the block. Now you get the same thing in your own kitchen, minus the line.
Watch every move up close. I cook every dish start to finish with regular-person equipment. Pause it, rewind it, rewatch the tricky part 14 times. I won't judge.
"Seeing step by step how Chef Adam prepares the dishes gives me the confidence to make his recipes on my own." Melinda Auxier Sleppy
Cook from tested recipes. Every class comes with written recipes and links to order anything hard to find, so you're not driving to 5 stores for 1 weird chili.
"Great recipes, clear step by step instruction and completely doable in the home kitchen." Harold Gaynes
Ask me when you get stuck. Post in Vegan University, bring it to a live class, or drop into weekly office hours. I actually answer. Usually fast. Sometimes with puns.
"He REALLY wants you to learn so he gives his all and answers questions thoroughly." Holly Pearson
Real dishes from real classes Sweet Child O' Dine
53+ classes, 1 membership Dim sum to tiramisu
Pick a cuisine. Press play. Impress somebody.
Korean fried chicken on Monday. Tiramisu on Friday. A full Southern BBQ spread when the in-laws drop by "just to see what you're eating these days." Every class is included in Vegan University, or grab any single class on its own.
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A Vegan Hanukkah Kitchen: Root Veggies & RitualsA Vegan Hanukkah Kitchen: Root Veggies & Rituals
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Saigon Flavor: Vegan Vietnamese Cooking ClassSaigon Flavor: Vegan Vietnamese Cooking Class
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The Fundamentals
Vegan Food From Around the World
Vegan Holiday Classes
Dishes From the Cinnamon Snail Food Truck
Can't pick just one? Unlock every class for a week.
Start My Free WeekAll 53+ classesNew live class every monthRewatch forever
4.8★ from 17k+ students Say Anything
No more apologizing for dinner
"Adam's recipes are delicious in ways I've missed since becoming vegan. Learning how to layer the flavours that add depth has given me the confidence to unashamedly make vegan meals for my friends and family without feeling like I have to apologise for what I've made. They usually come back for seconds and often want the recipe."
"Having someone to answer all those questions that crop up when you're cooking is great."
"I centered a whole dinner with friends around the Mediterranean cooking class and everyone loved it. I have made several batches of pizza for my pizza oven from the Italian cooking class."
"Adam is both an artist and a scientist. His plant-based food never leaves anyone missing the meat!"
"I have taken other online vegan courses over the years but usually ended up frustrated and on my own... At VU, everyone is not only directly involved with Chef Adam but also with each other."
"We refer to Adam's cookbook as 'The Vegan Bible' in our house. Now we call his classes 'The Vegan Food Network'."
"I have spent decades trying to cook healthy, delicious meals for myself and my family. He has made cooking joyful and inspiring and I no longer dread it. Adam genuinely cares about his students and checks to see if we have any questions... it's wonderful to have someone who really cares about how my cooking develops."
7 days free, then $59/month Everything below is included in your free week
Everything you get inside Vegan University
All 53+ classes, from dim sum to cake donuts. Rewatch the tricky parts as many times as you want.
A new class every month. Cook with me in real time and ask questions mid-recipe.
Bring the dish that flopped. We'll do a little food CSI and figure out exactly what happened.
Members who share their plates, swap tips, and hype you up harder than your own mom does.
Written recipes with links to tracked-down ingredients and swaps for the weird stuff, so you're never stuck at the store.
Ready to cook something people brag about?
Start My Free Week4.8★ from 17k+ students30-day love-it-or-refund guarantee
Vendy Award · James Beard House · 25+ years Knife to Meet You
I spent 25 years feeding skeptics
Before Vegan University, I ran the Cinnamon Snail food truck in NYC. People lined up around the block for vegan donuts and seitan sandwiches, and most of them weren't vegan. Not even a little.
Since then I've cooked for the Mets, The Daily Show, Wu-Tang and Phish. And I've made plenty of things that sucked along the way, so I know exactly where your recipe is gonna go sideways.
That's the bar every class is built for: food so good nobody asks where the meat is.
- Vendy Award, Best Food Truck NYC
- Cooked at the James Beard House
- Author of Street Vegan
- Featured in the NYT, Food Network, PBS
- Taught at culinary schools
- 17k+ students and counting
Every plate of this that hits a table means one less animal on it. It's the yummiest, most effective form of activism out there.
Read this before you start your free week Hold On There, Tiger
These classes aren't for everybody
I build every recipe to win over closed-minded non-vegans. That means real flavor, real technique, and sometimes real frying. If that's your thing, we're gonna get along great.
- ✓You want vegan food that impresses, not "just throw some chickpeas in a pan"
- ✓You cook for people who still think tofu is a punchline
- ✓You're a beginner ready to try, or a pro who's bored of the same 4 dinners
- ✓You like learning the why, not just the what
- ✕Every recipe has to be oil-free (I'll help you adapt, but the donut class will make you sad)
- ✕You want someone else to do the dishes. Still working on that feature.
4.8★ from 17k+ students Still not sure? Hear it from them.
Real reviews from real home cooks
Quick answers before you press play Who You Gonna Call?
Questions? Good. Here you go.
Are the classes good for beginners?+
Heck yes. I plan every class for all skill levels, with lots of hacks for a normal home kitchen. And if you've been cooking for 30 years, you'll still walk away with a pile of new tricks.
Do I need special equipment or ingredients?+
Nope. I cook with the same stuff you've got at home. The written recipes link to anything hard to find, so no scavenger hunts required.
How does the free week work?+
Start your trial and you get full Vegan University access for 7 days. After that it's $59/month. Cancel before day 7 and you pay nothing.
How do I watch a class?+
Single on-demand classes: your receipt email has a big blue "Register for your course" banner at the top. Tap it, enter your name, and you'll land on every class you own.
Live classes: after you register you get the Zoom login and a PDF of all the recipes, so you have time to shop and cook along.
Stuck? Email [email protected].
What if I don't love it?+
Reach out within 30 days of purchase and I'll refund your money. No hoops, no guilt trip, no hard feelings. I'll just quietly cry into a donut.
Are the classes gluten-free?+
Some are, some aren't. There's a whole Gluten-Free Vegan Masterclass in the library. For allergies or restrictions, email [email protected] and I'll help with swaps.
Are the classes WFPB or oil-free?+
Not by design. My recipes are built to win over closed-minded non-vegans, because that's what spares the most animals. That said, I have a ton of WFPB students who modify them, and unless it's a frying class like donuts, I'm happy to help you adapt.
Free for 7 days · 30-day refund guarantee
Another year of the same 4 dinners, or a week of free classes?
Here's the deal. You can keep flipping through cookbooks you don't cook from. Life is short, though. Press play tonight and here's what this weekend looks like:
- More "wait, this is vegan?" at family dinners
- More recipes you can actually pull off on a Tuesday
- More people asking you for the recipe
- Fewer sad side salads at the barbecue
I guess what I'm trying to say is... hit the button.
Start My Free Week4.8★ from 17k+ students7 days freeThen $59/month
Love it or get a refundI'm so confident these classes will make you a better, more knowledgeable vegan cook that you get 30 days to decide. Not for you? Reach out and I'll refund every penny. No hoops, no guilt trip.
P.S. Skimmed to the bottom? Same. Short version: 53+ vegan cooking classes, live cook-alongs, and a chef who answers your questions. Free for 7 days, then $59/month. The only thing you lose by waiting is another week of the same 4 dinners.
P.P.S. Every plate of this that hits a table is one less animal on it. Your family won't even know they're participating.
Adam