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Plant-Based Proteins Workshop: Seitan, Burgers and Beyond

Expand your plant-based cooking skills as we focus on creating delicious, satisfying meat alternatives from scratch.

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Plant-Based Proteins Workshop: Seitan, Burgers and Beyond

Plant-Based Proteins Workshop: Seitan, Burgers and Beyond

Expand your plant-based cooking skills as we focus on creating delicious, satisfying meat alternatives from scratch.

Pricing
Tuition Assistance and Policies
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Cancellation & Other Policies
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Registrations Closed

About

Learn how to make seitan chicken using two different starting points: vital wheat gluten and flour, exploring how different preparation methods can dramatically change its texture and flavor. You'll also create a batch of your own signature veggie burgers with many different options to choose from.

Together, we'll prepare a delicious lunch featuring soy curls while learning the best methods for seasoning, hydrating, and cooking them for exceptional texture and flavor. You'll also be introduced to textured vegetable protein (TVP) and learn how to use it to boost the protein content of everyday meals. Those who wish can even incorporate TVP into their signature veggie burgers for an extra protein-packed option.
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This workshop combines hands-on cooking with in-class demonstrations, giving you the opportunity to build confidence in the kitchen while tasting along the way. Whether you're new to plant-based cooking or looking to refine your skills, you'll leave with practical knowledge, template recipes, and the confidence to experiment with plant -based meat alternatives at home.

Details

  • You'll take home a batch of your signature veggie burgers, two varieties of seitan, ingredients to finish one of the seitan recipes at home, a bag of soy curls, and template recipes for seitan and burgers (plus a few bonus recipes!).  
  • BARN’s kitchen facility regularly uses ingredients on the FDA’s major allergens list. This class uses wheat and soybeans.
  • Do not bring water bottles. Water will be provided.
  • Bring your curiosity and your questions. There will be plenty of time for discussion, troubleshooting, and learning throughout the class.

Materials

  • A $30 materials fee, included in the price of the class, covers all the ingredients you'll need. 

Class Policies

  • You must wear closed-toe shoes and tie back long hair.
  • Ages 14 and up are welcome.

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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