Culinary Arts
The Wonderful World of Seitan
Learn how to transform flour and water into seitan, a tasty plant-based meat substitute.
Tuition Assistance and Other Policies
Meeting Times
- Mon, 8/14/2023 6:00 PM - 9:00 PM
- Tue, 8/15/2023 5:00 PM - 9:00 PM
Mon, 8/14/2023 - Tue, 8/15/2023
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
Class Policies
- Ages 14 and up are welcome.
- Wear close-toed shoes to class.
BARN Policies
- View BARN's Cancellation and Refund Policy.
- Tuition Assistance is available. Fill out the application before registering.
- BARN is committed to accessibility. We try to make accommodations when requested; the earlier you contact us, the more likely we can help. Fill out the Accommodation Request Form before any class for which you require an accommodation. Email accessibility@bainbridgebarn.org if you have any questions.
- Sensory Statement: Makerspaces like BARN can be noisy and cluttered, smell strongly, and have bright or flickering lights. BARN is not an allergen-free facility. If you have concerns, please email info@bainbridgebarn.org.
Instructors or Guides
Nancy Travis
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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