It's not juicy, flavorful, or perfectly textured. Often it comes in tiny pieces, too small to do much with.
Home-made seitan is the answer! With a bit of guidance, you will churn out some of the best seitan you have ever had in your home kitchen, at a fraction of the cost of the crappy store-bought stuff.
We will cover two of the primary seitan-making methods in this workshop. There are great questions and answers throughout the class to make these methods accessible to beginners and advanced cooks alike.
From 2010-2020 I served an average of 800-1200 lbs. of setain every single week from my vegan food trucks and restaurants. I learn a heck of a lot about the process of making the stuff, and I can't wait to share my experience with you!
Hours of Class Time
Adam Sobel is best known as the Chef and owner of The Cinnamon Snail, the insanely popular, award winning vegan food truck and restaurant with a cult following. Adam's cookbook Street Vegan is available worldwide, and his online cooking classes attract a big following of students looking for easy weeknight recipes and plant-based gourmet meals.
Chef Sobel has cooked at the James Beard House, and instructed cooking classes at the Institute for Culinary Education, as well as the aclaimed De Gustibus Cooking School. He has appeared on the Food Network, Cooking Channel, & New York Times.
I’m so confident that this class will make you a better, more knowlegable vegan cook that I am giving you a 30-day no-risk guarantee just for giving it a try. If you don’t feel like these classes are working out for you, simply reach out to me and request a full refund.