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The Wonderful World of Seitan

Seitan, or "meat" made from wheat gluten, dates back to Buddhist monks in China almost 1,500 years ago. Starting with three pounds of flour for each student, we will transform it i

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The Wonderful World of Seitan

The Wonderful World of Seitan

Seitan, or "meat" made from wheat gluten, dates back to Buddhist monks in China almost 1,500 years ago. Starting with three pounds of flour for each student, we will transform it i

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Registrations Closed

About

Seitan, or "meat" made from wheat gluten, dates back to Buddhist monks in China almost 1,500 years ago.

Starting with three pounds of flour for each student, we will transform it into a very tasty meat substitute that will be customized for personal taste.  Making seitan with the technique you will learn, gives a very realistic texture and good taste - but it's also a three-day process. All the "messy" work will be done at the end of the second class. You'll have everything you'll need for final steps at home.

We'll discuss how to create different textures and flavors by altering the method of mixing, kneading, cooking, and flavoring. You'll learn tips and tricks for experimenting outside of class, including the pros and cons of starting with pure vital gluten instead of flour. 

 

Project

Create your very own seitan using the “‘washed gluten” technique.
 

Class Policies

  • Ages 14 and up are welcome.
  • Wear close-toed shoes to class.

 

Instructor
Nancy Travis

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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