Plan
A vegetarian cooking class in Ubud
Check dates for a plant-based day
IDR 450.000per guest, shared class
A vegetarian cooking class in Ubud at Warung Tumang Bali, Petulu: full plant-based board, not a meat class with one side. Shared IDR 450.000. Vegan on request.
By Chef Wayan Suryana, Warung Tumang BaliLast updated
The short answer
A vegetarian cooking class in Ubud at Warung Tumang Bali is the Petulu kitchen with Chef Wayan Suryana on a full plant-based board — not a meat class with one side dish. Shared IDR 450.000 per guest, max eight. Private kitchen IDR 700.000 for your group. Shrimp paste stays out of base genep. Say vegan when you book if you also need eggless crepes. Morning adds the market; afternoon ends in dinner.
Is there a vegetarian cooking class in Ubud here?
Yes. A vegetarian cooking class in Ubud at Warung Tumang Bali is the same Petulu kitchen with Chef Wayan Suryana — not a second vegan restaurant and not a meat class with one tofu plate on the side. You grind base genep without shrimp paste, then cook a full plant board: tofu or tempeh in place of fish, sayur urap, nasi kuning, sambal matah, and usually dadar gulung.
Shared days are IDR 450.000 per guest, up to eight seats. A private kitchen is IDR 700.000 for your group. Say vegetarian — or vegan — when you check dates so the market list and the paste match before you arrive.
What changes on a vegan request?
Shrimp paste (terasi) stays out of the grind. Chicken and fish are not bought. Tempeh, tofu, vegetables, and coconut take those places. Dadar gulung filling is already coconut and palm sugar; ask for an eggless batter if you want the crepes vegan too.
The morning session still shops the Ubud morning market and walks the Petulu rice fields before cooking and lunch. The afternoon skips the market, keeps the walk, and ends in dinner. Pickup in the main Ubud area is free.
How this compares to a meat day
Price, pickup, booklet, and session times are the same as the regular class. What is included does not change when the board is plant-based. From south Bali the shuttle is still IDR 650.000 once per booking.
The Bali-framed version of this kitchen — same rates, same stove — is the vegetarian cooking class in Bali. The spice-table note explains which bowls drop out.
Questions before the day
- Is there a vegetarian cooking class in Ubud at this kitchen?
- Yes. The same Petulu class runs plant-based when you ask. You grind paste without shrimp paste and cook tofu, tempeh, vegetables, rice, sambal, and usually dadar gulung.
- Can the class be fully vegan?
- Yes. Leave shrimp paste out, skip egg in the crepe batter if you ask, and keep chicken and fish off the board. Say vegan when you check dates.
- Does vegetarian cost more?
- No. Shared is still IDR 450.000 per guest. Private is still IDR 700.000 for your group. Pickup in the main Ubud area is free.
- Is it a different school from the meat class?
- No. One kitchen, Banjar Laplapan, Petulu. The menu is swapped before shopping; it is not a separate vegan restaurant.
Plan the rest of the day
- What an Ubud cooking class includesAn Ubud cooking class at Warung Tumang Bali includes the meal, a welcome drink, and free Ubud pickup. IDR 450.000 per guest. Morning adds the market. Max 8.
- Where the spice table sits on a food dayHow to read a Balinese spice table: chili, shallot, garlic, turmeric and roots, coconut, lime leaf, banana leaf, and what changes when the menu is plant-based.
- Private vs shared cooking class in UbudPrivate vs shared cooking class in Ubud at Warung Tumang Bali. Shared IDR 450.000 per guest, max 8. Private kitchen IDR 700.000 for your group. Same stove.
Cook the dishes from this day
- Tempe manisHow to make tempe manis: tempeh fried crisp, then glazed with shallot, garlic, chili, palm sugar, and kecap manis. A vegan side, four servings, 25 minutes.
- Sayur urapHow to make Balinese sayur urap: long beans, spinach, cabbage, and sprouts tossed with grated coconut, garlic, chili, and lime leaf. Vegan, about 30 minutes.
- Base genepHow to make base genep (bumbu Bali): pound shallot, garlic, roots, and candlenut, then fry 8–10 minutes until the raw smell is gone. From a Petulu kitchen.
Where the kitchen is
Chef Wayan Suryana at Warung Tumang Bali, Banjar Laplapan, Petulu, Ubud, Gianyar, Bali 80571. The kitchen is about 10 minutes from central Ubud, depending on traffic. Pin -8.4945671, 115.2812928.