Plant-Based Proteins Workshop: Seitan, Burgers and Beyond
Expand your plant-based cooking skills as we focus on creating delicious, satisfying meat alternatives from scratch.
Plant-Based Proteins Workshop: Seitan, Burgers and Beyond
Expand your plant-based cooking skills as we focus on creating delicious, satisfying meat alternatives from scratch.
Pricing
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Guest Registration$ 215.00
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Member Registration$ 190.00
About
Learn how to make seitan chicken using two different starting points: vital wheat gluten and flour, exploring how different preparation methods can dramatically change its texture and flavor. You'll also create a batch of your own signature veggie burgers with many different options to choose from.
Details
- You'll take home a batch of your signature veggie burgers, two varieties of seitan, ingredients to finish one of the seitan recipes at home, a bag of soy curls, and template recipes for seitan and burgers (plus a few bonus recipes!).
- BARN’s kitchen facility regularly uses ingredients on the FDA’s major allergens list. This class uses wheat and soybeans.
- Do not bring water bottles. Water will be provided.
- Bring your curiosity and your questions. There will be plenty of time for discussion, troubleshooting, and learning throughout the class.
Materials
- A $30 materials fee, included in the price of the class, covers all the ingredients you'll need.
Class Policies
- You must wear closed-toe shoes and tie back long hair.
- Ages 14 and up are welcome.
Instructor
Nancy Travis is passionate about plant-based lifestyles and diets, and has decades of experience in cooking, serving, and educating people about vegan cuisine. She has formal culinary training in vegan, plant-based whole food and macrobiotic cooking and has a certification in plant-based nutrition. She has owned a vegetarian restaurant in Seattle and a vegan café on Bainbridge Island and has worked as a personal chef for many years. Nancy is a trained vegan hospitality consultant and a certified vegan lifestyle coach and educator. She currently works to help individuals adopt and maintain a plant-based lifestyle through classes and personal support and has been teaching at BARN for five years.
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