Additional information
| Date | Saturday 4th July, 10:15 – 12:45, Saturday 19th September, 10:15 – 12:45 |
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Veggies: From Side to Star
£75.00
Perfect for: food lovers, home cooks, and anyone searching for a vegetable or plant-based cooking class in Scotland — not just vegans or vegetarians.
Discover just how exciting vegetables can be in this vibrant, hands-on vegetable cooking class in Edinburgh. Designed for anyone who loves great food, this seasonal cooking class is all about unlocking bold flavour, creativity, and confidence.
In this relaxed and practical workshop, you’ll learn how to:
- Build deep, satisfying flavour using vegetables as the star of the plate
- Cook creative, generous dishes that stand on their own — no meat required
- Make the most of seasonal Scottish produce in fresh, inspiring ways
- Learn some essential techniques like roasting, charring, pickling, and layering flavour
You will make dishes such as:
- Cauliflower steak with cauliflower puree, salsa & toasted nuts
- Charred cabbage wedge with butter beans & crispy capers
- Lemon barley stuffed pumpkin
- Asparagus with poached egg & crispy onions
- Balsamic roasted beetroot with orange, homemade cheese & toasted seeds
- Middle Eastern Lions mane mushroom steaks
This is not about restriction — it’s about possibility. Whether you’re looking to cook more veg at home, reduce meat, or simply expand your repertoire, this plant-focused cooking class in Edinburgh will give you dishes you’ll genuinely want to cook again and again.
Finding us: We’re at 47 Peffer Place, Edinburgh, EH16 4BB. Please arrive 10 minutes early if possible.
What to bring: Please bring tupperware to take home anything you cook, a notepad and pen if you’d like to take notes, and warm layers — it can get a little chilly in the kitchen.
Photography: We may take photos or videos during the class. Please let us know if you’d prefer not to be included. You can take as many as you like!
Allergies & intolerances: Please let us know in advance about any allergies or dietary intolerances by emailing hello@edinburghfoodsocial.org. We use most major allergens in our kitchen, so we may not be able to accommodate last-minute requests.
What to bring: Please bring tupperware to take home anything you cook, a notepad and pen if you’d like to take notes, and warm layers — it can get a little chilly in the kitchen.
Photography: We may take photos or videos during the class. Please let us know if you’d prefer not to be included. You can take as many as you like!
Allergies & intolerances: Please let us know in advance about any allergies or dietary intolerances by emailing hello@edinburghfoodsocial.org. We use most major allergens in our kitchen, so we may not be able to accommodate last-minute requests.
