Cooking - Seitan & Not-zarella: vegan protein alternatives

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Course description

Learn to cook Vegan in Sydney – plant-based vegan protein substitutes for meat and cheese.

A plant-based meal can still provide the full-tummy feeling, creamy textures and savoury umami flavours we usually associate with animal food products. So let’s put the veg to one side and look at some amazing ways to “beef up” your vegan meals.

It’s “tales of the schnitty” at this tasty workshop, as you learn how to make Seitan to prepare schnitzel. There’s also a hearty Seitan roast. We’ll reveal how you can make your own quick-setting stretchy notzarella and a cultured cashew-cream (for vegans and lactose-intolerants missing the sour cream).

This class is perfect for beginners and home cooks who want to learn how to prepare hearty and filling vegan meals.

On the menu
  • crumbed seitan chick’n schnitzel
  • quick & easy creamy “cheese” sauce
  • soft notzarella balls
  • vegan "Brie"
  • cultured cashew cream (with take home with instructions for fermentation)
  • winter warmer Seitan roast with gravy
Course content
  • Introduction to some common protein substitutes used in vegan cooking
  • Step-by-step discussion of the recipes for the workshop
  • Demonstration and hands-on cooking (in small groups) to follow recipes
Venue

Maker Kitchen
552 Parramatta Road
Petersham

Please come prepared
  • Bring with you to class: a small ramekin to mould & set your “Brie”, and air-tight food containers to take other items home
  • Bring an apron – or wear clothes that you don’t mind getting messy
  • All participants must wear closed-in shoes
  • If you have long hair please tie it back
  • Arrive up to 15 minutes before the class start time
Please note
  • Our class size maximum is 12. If the minimum number of 8 participants is not reached, the course may be postponed, or cancelled and a refund issued.
  • Please try to be punctual. Late arrivals can cause disruptions and delays for the other participants.
  • Maker is an all-vegan commercial kitchen. Please respect their choice to use & consume only plant-based foods in this space.
  • Maker is proud to be an LGBTI safe space. Some instructors and staff use non-binary pronouns (“they” rather than “he/she”). They’ll let you know if they have a preference – so please respect their choice by remembering to use the gendered or non-gendered terms they have chosen.

Avoid disappointment. Enrol early.
Please ensure that you have given a valid email and mobile number as all course changes will be communicated via sms or email.

Course testimonials:

  • Sarah Said: "Cin's knowledge on seitan making and willingness to share recipes is beyond extraordinary... Highly recommended for anyone wanting to learn more about Seitan and vegan cheese making. Can't wait for the next one!"

  • Alistair Said: Very enjoyable course with great teachers who guided us through every step and were very helpful with responding to any questions... Can't wait to do my next one."

  • Vicki Said: "Five stars"