If gluten is the devil, then I say “Hail Seitan!”
Making diabolically delicious vegan meats at home is easy using using wheat protein. Whether you start from scratch with whole wheat, or get a little boost-up with gluten flour, you can control the texture, flavour and presentation to make a variety of toothsome, flavourful, better-than-Yves meat substitutes.
At this workshop Dep vegan maven Emily Zimmerman will be walking you through the making (and eating) of a roast seitan brisket, served with miso gravy, rice and greens.
You’ll also learn how to make spicy vegan pepperoni, and seitan-okara “chicken breasts” that participants can take home. There’ll be a recipe package with these and other recipes and variations, as well as an excellent metal playlist to accompany us while we rock out in the kitchen.
Emily Zimmerman is the lady behind Pear and Pepper – a freelance chef cooking deluxe, delicious vegan dishes and retro comfort food like whoah. She can be found at food events around the city, as well as at The Depanneur hosting the occasional vegan Workshop or Supper Club.
Every Monday, The Depanneur invites TO’s best culinary talents to lead fun, hands-on workshops.