Empty My Fridge
Vegan Holiday "Ham" // Glazed Seitan Roast
Ingredients
- Pineapple juice1 cup + 2 tbsp
- Olive oil1 tbsp
- Liquid smoke1 tbsp
- Nutritional yeast¼ cups
- Onion powder1 tsp
- Garlic powder1 tsp
- Paprika1 tsp
- Liquid aminos2 tbsp
- Stock cube1 tsp
- White bean½ cups
- Seitan1 ½ cups
- Brown sugar1 tbsp
- Maple syrup1 tbsp
- Dijon mustard1 tbsp
- Clove1 tsp
Instructions
- Bring an inch or so of water to a simmer in a large pot with a steamer insert.
- Blend all the ingredients except the vital wheat gluten until smooth. Pour over the gluten and stir into a sticky dough.
- Knead the dough for several minutes until firm and springy. Shape into a ball or log and wrap very tightly in foil or cheesecloth, overlapping the seam well and twisting the ends tight.
- Place the wrapped seitan in the steamer and steam for 1 hour, checking the water level and adding more as needed.
- Unwrap the seitan and let it cool slightly. Meanwhile, preheat the oven to 350°F (175°C) and mix all the glaze ingredients except the whole cloves.
- Cut a shallow criss-cross pattern across the top of the loaf. If you like, press a whole clove into the centre of each diamond.
- Place the seitan on a lined baking tray and brush generously with glaze. Bake 30 to 45 minutes, brushing with glaze every 10 minutes, until the glaze has caramelized.
Summarized from Sarah's Vegan Kitchen's video. Watch it for the details.
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