A delicious Gourmet Vegan Cooking Class in Cape Town


Enough with the lentils and tofu, already! Vegan chef Karoline Kristen is about to blow your mind with her genius gourmet vegan cooking class.

We’re talking about learning to make mushroom ‘faux gras’ with caramelised onions and porcini powder, watermelon poke with rice paper crisps and sriracha aoli, zucchini and hibiscus blossoms filled with nut ‘feta’ and vanilla and gooseberry preserve … the type of food that’s not only full-on in flavour but easy on the eye and environment, too. The best part? She’s raring to show you how it’s done.

Experience the gourmet side of no-meat cooking

Did you know you can make creamy, tangy mayonnaise with chickpea liquid? Or that a handful of nuts can be transformed into the most delicious yoghurt and cheese? Chef Karoline Kristen is here to prove that eating a vegan diet is anything but boring or restrictive if you know how to maximise the amazing flavours and textures of plant-based ingredients.

Karoline, who lives in contempo food capital Berlin, hosts pop-ups, workshops and private dinners focused on vegan cuisine, and comes to Cape Town once a year to share the love. Her popular tapas experience gives new meaning to thinking (and cooking) out of the veggie box.

A flavour magician of note, Karoline will show you exactly how to abracadabra the most basic ingredient into haute cuisine.

A vegan cooking class that transforms basic plant-based ingredients into gourmet bites

Think carrots baked in a rooibos-salt crust and marinated until meaty in texture, then served on blinis with mayo and beetroot and gin caviar. And king oyster mushrooms, slivered paper-thin and slow-dried in the oven with cumin and coriander until it becomes the best veggie biltong you never knew you needed in your life.

You can also look forward to ravioli with almond feta and a pesto of foraged greens, finished off with some edible soil, a sprinkling of pistachio salt and some edible flowers.

While you help Karoline prepare a spread of super-delicious plant-based bites, she’ll share her tips for hosting the best tapas party ever – the kind of shindig where your guests won’t know whether to eat or Instagram their tapas.

Once the tapas are all done, you’ll gather around the table with your fellow foodies and tuck in, chat and sip on bubbly or kombucha ‘champagne’ till it’s time to go. Blissed out on the great food and even better vibes, you’ll leave with a set of recipes to create your own meat-free magic back home.


  • Intimate gathering in a beautiful location.
  • Gain a better appreciation of plant-based cuisine.
  • Glass of bubbly on arrival
  • Learn special culinary techniques and presentation tips in a collaborative vegan cooking class.
  • Feast on a beautiful spread of whimsical dishes.
  • Includes coffee and tea, lunch, and recipes.

What’s included

  • Bubbly on arrival
  • Tea and coffee
  • Workshop
  • A light meal
  • Recipes

Photography: Claudia Gödke, Louis Hiemstra, Lana Kenney and Karoline Kristen

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