Learn to make Seitan: the ultimate plant based protein

Join Dr Adam Hochman, a senior lecturer in philosophy at Macquarie
University as he shares his expertise in preparing and using seitan. Adam has been vegan for over a decade and enjoys making
cruelty-free alternatives to meat and dairy products.

Seitan (or mock meat) is not a recent invention, but has been a part of Chinese cuisine for over a thousand years. In this workshop, participants will learn how to make their own mouth-watering seitan using the traditional washed flour method. We will also learn the techniques necessary to create our own unique recipes, experimenting with a range of flavours and textures. We’ll  learn how to make facon – a bacon substitute made from the left over starch water we'll have from making seitan from flour.

Please bring an apron and containers to carry home some of the seitan we'll make.

Seitan can take many forms