Vegan Street Food Our Lizzy style was launched this month! Fast food favourites with a healthy twist.
My cookery course had a lot of influence from South East Asia but with British and American classics mixed in.We used vital wheat gluten flour to make homemade seitan.
Seitan is made from gluten, the main protein found in wheat. It is traditionally made by washing wheat flour until all the starch has been removed, leaving a gluten dough. It was eaten centuries ago by Buddhist monks in China in the from of mock duck.
On the course we make seitan steaks, sizzling strips, and used the ground form to make burgers.
I enjoy using jackfruit and was keen to share ideas for using it. We cooked one batch with local cider, made a lime and chilli version and Sloppy Joes.
We also used tofu and tempeh with a range of homemade sauces and dips.