Summary An Evening at Leiths: Midweek Vegan Meals


  • Wed 25 Jan 2023   18.45 - 21.15
  • Tue 14 Mar 2023   18.45 - 21.15

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Whether you're taking the veg pledge this Veganuary or are endeavoring to eat less meat and dairy, cooking quick and easy vegan meals on a busy routine can prove challenging. Join us for this informative evening class and learn a range of delicious plantbased dishes that can be made in under 30 minutes, to help you get out of a midweek recipe rut and hit your health goals.

As well as interesting recipes, you will be taught all the skills and techniques needed to make your midweek cooking a whole lot simpler in the company of an expert Leiths teacher, including knife skills and rice cooking. You'll leave with your delicious meals that you've prepared throughout and the skills and inspiration to reinvigorate your plantbased cooking at home.



  • Mushrooms a la Grecque on Sourdough


  • Fennel, broad bean and pea risotto
  • Whipped miso tofu with broccoli, green beans and buckwheat

Menu subject to change.

What you'll learn An Evening at Leiths: Midweek Vegan Meals

Practical info An Evening at Leiths: Midweek Vegan Meals

What is included:

  • Refreshments on arrival
  • A recipe booklet
  • All ingredients provided and weighed out for you in advance
  • Lunch of your own making or sharing platters prepared by the school, both with Louis Latour wines
  • We do the washing up!

What you need to bring:

  • Flat soled shoes
  • Long trousers and a long sleeved top are advisable

Allergies and dietary restrictions:

We are happy to make adjustments where possible. Some classes are however unsuitable for people with particular intolerances – where the menu would need to be completely different. We need 10 days' notice to be able to properly check the class and adjust the order accordingly. Please read our full policy on allergies and dietary restrictions here.

* All prices correct at time of publishing. Please note that prices are likely to change at the end of each financial year (April).

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