Sick of polite smiles, untouched plates, and recipes that suck?
Vegan University helps you cook practical, reliable meals so good, your family asks for seconds… not “where’s the meat?”

(No 27-step recipes. No obscure ingredients. No endless scrolling through blog fluff.
Just real food that slaps. Even on a Busy Weeknight)

❌ You don’t need 700 more recipes.
✅ You need a system — with feedback, support, and food that actually works.

I’ve spent 25+ years cooking plant-based food — for strangers, skeptics, and meat lovers.
In food trucks. At weddings. And Michelin-level kitchens.

I’ve seen what gets left on the plate… and what makes people go silent mid-bite.

Here's a little shameless street cred from two of the coolest chefs I've had the chance to work along side of:

This isn’t theory.
It’s battle-tested vegan food that works.

And it started with something a whole lot more personal...

I didn’t go vegan for my health. Or the planet.
I went vegan the day my daughter was born...

Holding her — barely hours old — this tiny, squishy, perfect thing...
I felt something hit me that I wasn’t ready for.
That feeling of pure, protective, primal love.

Against cruelty, against indifference, against the idea that taste requires suffering.
My way of saying:
“We can do better than this.”

And I saw people discovering what was possible.
Realizing vegan food could be bold, healthy, and insanely good.

I saw the spark in their eyes —
wanting to make food like that for the people they loved.

But every time they tried, they hit a wall.

And I realized something important:

It would’ve been easy to keep cooking in Michelin-level kitchens… serving celebrities and private dinners where vegan food blew people’s minds.

But I couldn’t let vegan food stay locked behind restaurant doors.

to help everyone make vegan food that’s nourishing, exciting, and outrageously good — food that shuts people up mid-bite and changes how they see the world.

Because if we don’t show them what’s possible, who will?

You don’t have to preach. Or argue. Or defend your choices.
You just need to cook something they can’t stop eating.

Because when the food hits?
Something shifts.

And for a moment — one beautiful, quiet moment — you’re not the “weird vegan.” You’re the one who brought that dish.

That’s the real power of Vegan University. It gives you the skills to show, not tell. To feed people in a way that changes them. To make every bite an invitation — not an argument.

Ready to cook food that speaks louder than words?

⭐️⭐️⭐️⭐️⭐️ "I love Adam's classes and guidance, but the best thing is all of the great friends I have met here!"

Let’s be honest: Most vegan cooking advice out there is a mess.

• Blogs telling you to soak cashews for 48 hours.
• Pinterest recipes, coughed up by ChatGPT, with ingredients out of a fantasy quest.
• Instructions that assume you have a sous chef… and 2 ovens.
  

So you piece it together:
One YouTube video here. One half-burnt recipe there.
A dusty cookbook you meant to use.

You waste ingredients. You waste evenings.
And still… the pasta’s bland. The tofu’s weird.

But the worst part?
It’s that quiet, sinking feeling that maybe… it’s you.
You cooked your heart out…
And got a shrug.
A subject change.
A plate scraped quietly into the trash.

But here’s the truth:
You’re not a bad cook.
You’ve just been sold a broken system.

Trying to learn to cook from random blog posts?
That’s like trying to learn guitar by watching a Bon Jovi video.

You were never taught a system.
Just handed a pile of recipes — and left to sink or swim.

No guidance. No feedback.
No one to ask when the sauce splits or the tofu turns to mush.

• But cooking isn’t just following instructions.
• It’s a skill — built through repetition, feedback, and a little fun.
  

Not as a course with modules and strict deadlines…
but as a kitchen you come back to — when you’re hungry, stuck, or just need a win.

You’ll try stuff. Mess up. Ask questions. Fix it.
Then serve something you feel proud of.

And yeah — it goes deeper than dinner.
This is activism.
Every meal you cook here speaks for animals. For the planet.
For a kinder way forward.

No lectures. No guilt.
Just quiet, delicious, radical change — one bite at a time.

Come cook with us inside Vegan University!

⭐️⭐️⭐️⭐️⭐️ "This program blows my mind. My husband finally loves the vegan food I make!"

• You open the fridge and feel excited, not overwhelmed.
• You pull out ingredients without panic-Googling substitutes.
• Your partner walks into the kitchen and says, “Wait, what smells so nice?”
• You serve a dish so good, your bacon-loving brother asks for the recipe.
• You sit down, take a bite, and think: “Holy crap. I made this.”

❌ You don’t need 500 more recipes.
❌ You don’t need a culinary degree.

• ✅ You need a system that turns guessing into knowing.
• ✅ And a space that makes you feel like you really belong.

It’s called Vegan University.

And no — it’s not some uptight cooking course with perfect lighting and zero personality.
You don’t need a chef’s coat. Or Fancy knives.
Nobody’s grading your tempeh technique.

It’s a living, breathing, slightly messy kitchen —
full of real people, real questions, and food that just works.

✅ Cook alongside Chef Adam in monthly live classes
✅ Realize your dough’s too wet — while Adam’s still kneading his on screen.
✅ Post “HELP!” mid-recipe — and get a fix before your rice finishes steaming.
✅ And suddenly… dinner doesn’t feel like a gamble anymore.

This isn’t content to watch.
It’s a kitchen you cook in.

⭐️⭐️⭐️⭐️⭐️ "Vegan University is truly AMAZING for begginer and advanced cooks alike. It's a GOLD MINE"

❌ You don’t log in and feel behind.
❌ You don’t get handed a “module” and a “hey guys!” video with 10 slides of fluff.
❌ There’s no boring lectures inside. (though maybe a few more dad jokes than you can handle).

Nope. You just… show up.

You scroll the class library, spot “stuffed shells like mom used to make” — and start preheating the oven.
You have a mid-week “what do I make with this half-dead zucchini?” crisis — and someone actually answers.
Your tacos topple in the live class — and Adam’s already laughing with the fix.
You hit a wall with a recipe — bring it to office hours, and boom, solved.

The best part?
You’re not the only one doing this.
You’re cooking alongside people who get it — the ethics, the frustration, the pressure to “prove” vegan food with every bite.

Here, you’re not the only vegan in the room.
You’re just… a cook. In a real kitchen. Making food that slaps.

And when someone takes a bite and says,

That’s not a recipe win.
That’s a worldview cracking way the heck open.

But now their families ask for seconds.
Their in-laws ask for recipes.
And they finally feel proud of what’s on the plate.

This is what happens when you stop guessing — and start cooking with support.

$19 on DoorDash for a soggy salad that left you hungry.
$22 of produce composting in the fridge, again.
2 hours scrolling for a recipe you didn’t even make

That’s hundreds a month for food that still gets the “it’s fine” face.

But the real cost?

It chips away at your confidence.
Every flopped dinner whispers:
Maybe I’m just not good at this.
Maybe this isn’t for me.

And the alternatives?

Culinary school? $5,000+. Not including the hat.
A private chef to coach you through dinner? Sure — if you wanna be broke by Tuesday.

And yet... that’s what Vegan University gives you — for less than one takeout order

⭐️⭐️⭐️⭐️⭐️ "Vegan University is truly AMAZING for begginer and advanced cooks alike. It's a GOLD MINE"