Vegan cooking workshop shopping list

A vegan cooking workshop needs more than vegetables and recipes. You’ll need enough ingredients for each workstation, plus knives, chopping boards, bowls, measuring tools and serving equipment. Plan tableware and drinks for the full group, and check what is already in stock before shopping. Fresh produce should arrive close to the workshop and stay cool until participants start cooking.

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What to bring

Grouped the way you'd shop for it, with quantities.

Furniture

Work tablesqty 6
Dining tablesqty 3
Chairsqty 24
Serving table
Waste binsqty 4

Tableware

Dinner platesqty 24
Dessert platesqty 24
Soup bowlsqty 24
Glassesqty 30
Coffee cupsqty 24
Forksqty 30
Knivesqty 30
Spoonsqty 30
Serving spoonsqty 12
Cutting boardsqty 12

Kitchen

Chef's knivesqty 12
Paring knivesqty 12
Mixing bowlsqty 12
Measuring cupsqty 6
Measuring spoonsqty 6
Colandersqty 6
Serving plattersqty 12
Small serving plattersqty 12
Ladlesqty 6
Spatulasqty 12
Pliersqty 6
Whiskqty 6
Can openersqty 3
Cooking potsqty 6
Frying pansqty 6
Oven traysqty 6
Kitchen timersqty 6
Apronsqty 24
Oven mittsqty 6
Tea towelsqty 24
Paper towel holderqty 3

Equipment

Induction hobsqty 6
Coolersqty 3
Immersion blendersqty 3
Kitchen scalesqty 6
Kettlesqty 2
Warmholding pansqty 3

Decorations

Menusqty 6
Name badgesqty 24

Cleaning

Washing-up tubsqty 3
Cleaning glovesqty 6

Catering

Groceries
- Chickpeas - 2 kilograms
- Tahini - 500 gram
- Cucumbers - 8 pieces
- Cherry tomatoes - 2 kilograms
- Red onions - 8 pieces
- Romaine lettuce - 6 heads
- Parsley - 6 bunches
- Coriander - 6 bunches
- Lemons - 20 pieces
- Garlic - 8 bulbs
- Ginger - 500 grams
- Sweet potatoes - 4 kilograms
- Cauliflower - 4 pieces
- Bell peppers - 12 pieces
- Zucchini - 8 pieces
- Carrots - 2 kilogram
- Spinach - 1 kilogram
- Limes - 12 pieces
- Bananas - 16 pieces
- Coconut milk - 8 cans
- Diced tomatoes - 8 cans
- Vegetable stock - 2 packs
- Basmati rice - 3 kilogram
- Quinoa - 1 kilogram
- Plain tofu - 2 kilograms
- Red lentils - 1 kilogram
- Peanut butter - 1 kilogram
- Soy sauce - 2 bottles
- Sesame oil - 1 bottle
- Olive oil - 2 bottles
- Sunflower oil - 1 bottle
- Apple cider vinegar - 1 bottle
- Maple syrup - 1 bottle
- Agave syrup - 1 bottle
- Wheat flour - 1 kilogram
- Cocoa powder - 500 gram
- Dark chocolate - 1 kilogram
- Coconut cream - 1 liter
- Chia seeds - 500 grams
- Cashews - 1 kilogram
- Sesame seeds - 500 gram
- Cumin powder - 1 jar
- Curry powder - 1 jar
- Smoked paprika powder - 1 jar
- Turmeric - 1 jar
- Chili flakes - 1 jar
- Black pepper - 1 jar
- Sea salt - 1 pack
- Cinnamon - 1 jar
- Cumin seeds - 1 jar
- Desiccated coconut - 500 grams
- Fresh mint - 4 bunches
- Oat milk - 8 liters
- Coffee - 500 grams
- Tea - 40 bags
- Sparkling water - 12 bottles
- Still water - 12 bottles
- Apple juice - 4 liter
- Ginger beer - 4 liters
- Ice cubes - 5 kilogram
- Trash bags - 2 rolls
- Paper towels - 6 rolls
- Toilet paper - 24 rolls
- Dish soap - 2 bottles
- All-purpose cleaner - 2 bottles
- Sponges - 12 pieces
- Microfiber cloths - 12 pieces
- Hand soap - 3 bottles
- Paper towels - 4 packs

Tips

Buy ingredients by recipe and workstation, then add a small buffer for spills, trimming and second helpings. For fresh produce, shop or arrange delivery no more than 24 hours before the workshop.
Allow one cutting board and one chef’s knife per active workstation where possible. If equipment is shared, plan clear rotation so participants are not waiting to chop or mix.
Count tableware for every participant plus at least 10% extra. Include dinner plates, dessert plates, soup bowls, glasses, coffee cups and complete sets of forks, knives and spoons.
Keep chilled ingredients and drinks in coolers until setup is complete. Move fresh produce into refrigeration or cool storage as soon as it arrives, rather than leaving it on work tables.
Set out ingredients in separate portions before participants arrive. Put measuring cups, measuring spoons, mixing bowls and the recipe at each station so the welcome period does not delay cooking.

Frequently asked questions

How much food should I buy for a vegan cooking workshop?: Use the recipe quantities for the confirmed participant list, then add about 10% for trimming, spills and unexpected extra portions. Buy fresh produce within 24 hours of the workshop where possible.
What kitchen equipment is needed for a vegan cooking workshop?: Plan at least one mixing bowl, chopping board and chef’s knife for each active workstation, plus shared measuring cups, measuring spoons, colanders, spatulas and serving utensils. If the venue lacks cooking facilities, allow one induction hob per station.
How many plates, bowls and glasses do I need?: Provide one of each required item per participant, plus roughly 10% spare. A group of 20 therefore needs at least 22 of each tableware item used, including glasses and coffee cups.
When should I buy vegetables for a vegan cooking class?: Buy or receive fresh vegetables no more than 24 hours before the class when possible. Keep them cool immediately, and pre-cut them shortly before the workshop rather than the previous day.

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