Vegan Seitan Roast "Ham"

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This Vegan Roast "Ham" is made from seitan. It's got a maple glaze to give it the flavour of a honey roast ham without using ingredients that aren't suitable for a plant based diet.

Prep Time1

Cook Time2

Total Time3

Course: Dinner, Main Course

Cuisine: British

Diet: Vegan, Vegetarian

Keyword: agar agar, allspice, American mustard, apple cider vinegar, beetroot powder, carrot, chickpea flour, cinnamon, cloves, garlic powder, light brown sugar, liquid smoke, maple syrup, miso, nutritional yeast, onion, onion powder, rice flour, rosemary, silken tofu, thyme, turnip, vegetable stock, vital wheat gluten

Servings: people

Calories: 223.88kcal

Ingredients

For the seitan roast "ham"

300 grams silken tofu
3 tablespoon miso paste
2 teaspoon onion powder
2 teaspoon garlic powder
1 teaspoon dried rosemary
1 teaspoon dried thyme
0.25 teaspoon ground black pepper
3 tablespoon liquid smoke
250 grams vital wheat gluten
25 grams chickpea flour
2 tablespoon nutritional yeast
1 tablespoon beetroot powder optional
2 teaspoon rice flour or potato starch or tapioca flour
1 teaspoon agar agar dissolved in 4 teaspoon water
cloves

Cooking stock

750 ml vegetable stock
1 onion cut into wedges
1 carrot peeled and roughly chopped
2 turnips quartered
4 cloves garlic peeled
1 sprig rosemary

For the glaze

7 g light brown sugar
3 tablespoon maple syrup
0.5 teaspoon mustard
2 tablespoon apple cider vinegar
0.5 teaspoon ground cinnamon
0.5 teaspoon allspice

Instructions

Pre-heat your oven to 150 C / 300 F / gas mark 2.
Place the silken tofu, miso paste, onion powder, garlic powder, herbs and liquid smoke into a blender and blitz on high until smooth.
In a large bowl, mix together the vital wheat gluten, chickpea flour, nutritional yeast, beetroot powder (if using) and rice flour.
Pour the wet ingredients (including the dissolved agar agar) into the dry ingredients in the bowl and mix well until it has formed a dough.
Next, knead the dough (either by hand or using a stand mixer) until it is stretchy and elastic and all of the ingredients are well combined.
Roll the dough out into a fat sausage shape.
Lay a cheesecloth out on your counter, place the sausage in the middle and wrap it up, using kitchen twine to seal.
In the meantime, add the ingredients for the cooking stock to a large casserole dish.
Place the wrapped sausage into the stock (it should be at least half covered by the stock), add the lid to the casserole dish and cook for 1.5 hours, flipping it over halfway.
Once cooked, remove from the pot and unwrap.
Score diamond shapes into the surface of the roast ham using a sharp knife.
Poke cloves into the centre of each diamond.
Put all of the ingredients for the glaze into a pan and place over a medium heat.
Cook the syrup until all of the sugar has dissolved and it has thickened slightly.
Place the roast ham into a roasting tin and baste with the glaze.
Turn up the heat of your oven to 200 C / 400 F / gas mark 6.
Roast for 20 minutes, basting again halfway through and at the end of the cooking time.
Leave to cool slightly before slicing.

Nutrition