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Culinary Boot Camp: Vegetarian Cooking Techniques

Master the art of vegetarian cooking with this hands-on, skills-based series that will teach you essential preparation techniques and creative recipes using vegetables, legumes, grains, and eggs. Ideal for vegetarians and anyone looking to expand their plant-based cooking repertoire.

  • Level All levels
  • Age 16 and older
  • Price $625
  • Location 158 Grand St, New York, NY

Start Dates (2)

  • $625
  • Home Cooking New York (Manhattan) @ 158 Grand St Stu 207, New York, NY 10013
10 seats left
Show all 5 sessions
  • Wed, May 29 at 6:00pm - 9:00pm
  • Wed, Jun 05 at 6:00pm - 9:00pm
  • Wed, Jun 12 at 6:00pm - 9:00pm
  • Wed, Jun 19 at 6:00pm - 9:00pm
  • Wed, Jun 26 at 6:00pm - 9:00pm
8 seats left
Show all 5 sessions
  • Mon, Jul 29 at 11:00am - 2:00pm
  • Mon, Aug 05 at 11:00am - 2:00pm
  • Mon, Aug 12 at 11:00am - 2:00pm
  • Mon, Aug 19 at 11:00am - 2:00pm
  • Mon, Aug 26 at 11:00am - 2:00pm
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Class Description


What you'll learn in this vegetarian cooking class:

This hands-on, skills-based series covers all the basic skills you'll need to feel comfortable and creative in the kitchen.

This boot camp focuses primarily on techniques you'll need to create meals firmly rooted in the the vegetable kingdom, along with legumes, grains, and eggs. This course is ideal for vegetarians and anyone who wants to add more vegetables and plant-proteins to their cooking repertoire. (We will be using dairy in some of the dishes, but most of the curriculum is also suited for vegan cooking.)

WEEK 1: Knife Skills and Vegetable Techniques

  • SKILLS COVERED: Blanching/Shocking, Roasting, Sautéing ~ Seasoning Techniques: Balancing Salt/Fat/Acid
  • RECIPES INCLUDE: Sautéed Swiss Chard with Garlic and Lemon, Roasted Vegetables, Roasted Ratatouille, Blanched String Beans with Lemon Gremolata

WEEK 2:  Legume Techniques

  • SKILLS COVERED: Cooking Dried Beans, Selecting and Seasoning Canned Beans, Pressing/Seasoning Tofu, Cooking Whole Grains
  • RECIPES INCLUDE: Smoky Black Bean Soup, Stewed White Beans with Rosemary and Garlic, Red Lentil Dal, Korean Braised Tofu, A Good Pot of Rice

WEEK 3: Egg + Grain Techniques

  • SKILLS COVERED: Eggs 101; Cooking Whole Grains
  • RECIPES INCLUDE: Frittata with Roasted Tomatoes + Herbed Goat Cheese, Shakshuka, Farro Risotto, Baked Fruit Clafoutis (our favorite eggy dessert)

WEEK 4: Pasta Techniques

  • SKILLS COVERED: Fresh vs. Dried Pasta, Sauce Building, Proper Pasta Cooking Technique
  • RECIPES INCLUDE: Pasta Puttanesca with Chickpeas, Pappardelle with Wild Mushroom Ragout

WEEK 5: Vegetarian Meals Around the Globe

  • SKILLS COVERED: Working with Herbs and Spices; Understanding Flavor Profiles; Vegetarian Meal Planning
  • RECIPES INCLUDE: Indian Matar Paneer, Lebanese Fattoush Salad with Spiced Chickpeas, Thai Red Coconut Curry with Crispy Tofu and Basil, Persian Lentil Soup

School Notes:

PLEASE NOTE: If you are registered for a “VIRTUAL” class, you can disregard the information below.


You’ll receive a complete recipe packet and enjoy a full sit-down meal at the end of class with your classmates. Our classes are BYOB, and you are welcome to bring a bottle to enjoy at the sit-down meal (not including our baking or dessert classes).

Our classes are hands-on, coupled with demonstration-style teaching. Everyone is situated at their own cutting board/chef’s knife station around a large wooden work table that accommodates the whole class (10 people max). We work together as a group, with the chef at the head of the table.

We focus on knife skills, preparing ingredients for cooking, and we strive to find every opportunity to offer you a hands-on experience at the stove and at your station, all within the spatial parameters of a single stove/family-style kitchen. We ask for volunteers to assist in all cooking.

Refund Policy

For Public Classes:

We have a firm business days cancellation policy (for credit only) to ensure that we have enough time to re-fill your seat with another student.

Please note: Boot Camps require business days notice to be rescheduled.

While it is not in our nature to say no, we are simply not able to accommodate last-minute illnesses or work-related conflicts. However, you are always welcome to send someone in your place, because we understand that these things do happen.

Classes are not refundable.

For Culinary Boot Camps:

Because of the volume of Boot Camps we offer, we cannot offer make-up classes to everyone who misses a class, as it happens too often. As a consolation we have two options for making up missed classes, provided you alert us ahead of time.

  • Send a friend in your place (and make them cook you a meal based on their new skills, as repayment!), or
  • Opt for our “Plan B” program: You can register for any single class that covers the same/similar coursework you missed, provided it still has an open seat 48 hours before it runs. That way you can take another class and we are just filling empty seats. Please note, this is a last-minute, drop-in option, not something that can be scheduled more than 2 days in advance. This does require that you keep tabs on our schedule to see what is available (the number of open seats is part of every class listing).

In any event where a customer wants to cancel their enrollment and is eligible for a full refund, a 5% processing fee will be deducted from the refund amount.

Thank you for understanding!

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Home Cooking New York

Founded in 2002, Home Cooking New York provides intimate and hands-on cooking classes at their cooking school in downtown New York City. Their students range from absolute beginners to amateur home cooks who want to expand their culinary education.

HCNY’s classes cover basic cooking techniques (Culinary...

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Home Cooking New York

Home Cooking New York

All classes at this location

Please Note: This location is in Manhattan. This same address exists in Brooklyn, but this cooking school is in SoHo, NYC.

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