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.
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 kale and orzo
- Seitan nuggets with sweet mustard dipping sauce
- 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.
About the tutor
Erin Baker, of the Natural Cookery School, has been a professional vegetarian 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 teaching at cookery schools throughout Gloucestershire and further afield.
She is an avid fruit and vegetable gardener with a passion for edible flowers and manages a community allotment project in Tewkesbury.