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Seitan Making Skills
Seitan Making Skills
Seitan Making Skills

Learn how to make, flavour and use seitan in a variety of delicious ways. Seitan is flavoured wheat gluten, the protein portion of wheat that gives bread dough its elastic quality. It has been used as a meat substitute for centuries in China and Japan, where it was developed by vegetarian Buddhist monks.  

Course Details

As the trend continues towards more meat-free meals, we are looking for new textures to add to our dishes. Seitan is all about texture and plant-based protein. 

We will begin by making seitan then explore the different flavours and textures that can be achieved.

You will make dishes such as:

  • Crispy seitan pancakes with plum sauce, spring onions and cucumber
  • Seitan chorizo with mango radish salsa
  • BBQ seitan strips

You will have tasters of everything made on the evening and end up with a seitan based supper with salads. You will also receive a comprehensive recipe pack so that you can recreate the dishes at home and leave with your own homemade seitan.

This class is not suitable for those with wheat or gluten intolerances or allergies.

Book Online

  • This is a past course but let us know if you'd be interested in this course in the future.

Dietary Suitability
  • Vegan
  • Dairy Free

All the recipes are vegan but this class is not suitable for those with wheat or gluten intolerances or allergies.

Skill Level
  •   Beginner

Erin Baker

About the tutor

Erin Baker is a lead tutor on our Diploma Courses and has been a professional plant-based chef and cookery tutor for over 15 years focusing on whole food, world flavours and seasonal ingredients.  Prior to living in the UK, Erin was co-owner of an award winning vegetarian restaurant in California. She currently resides in Stroud and runs the Natural Cookery School in Nailsworth. She is an avid fruit and vegetable gardener with a passion for edible flowers.