The Wonderful World of Seitan

Learn how to transform flour and water into seitan, a tasty plant-based meat substitute.

Meeting Times

Thur, 1/25/2024 6:00 PM - 7:00 PM
Fri, 1/26/2024 6:00 PM - 8:00 PM

Thur, 1/25/2024 - Fri, 1/26/2024

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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'll transform it into a very tasty meat substitute customized for personal taste. You'll learn the "washed gluten" technique for making seitan, which gives it a very realistic texture and good taste. But, that process takes three days. So, all the "messy" work will be done at the end of the second class and 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.

Materials

A $15 materials fee, included in the price of the class, covers everything you'll need.

Class Policies

Ages 14 and up are welcome.
You must wear closed-toe shoes in the studio.
You must be registered for the class (no drop-ins).

BARN Policies

View BARN's Cancellation and Refund Policy
View BARN's current COVID-19 health and safety protocols.
BARN is committed to accessibility. Tuition Assistance is available. Fill out the application before registering.
Makerspaces like BARN can be noisy and cluttered, smell strongly, and have bright or flickering lights. We try to make accommodations when requested; the earlier you contact us, the more likely we can help. Please email accessibility@bainbridgebarn.org to find out more or request an accommodation.
For those who might need physical assistance, learn more about BARN's Companion Program.

Instructors or Guides

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.