Vegan Ham
Serves 7
Ingredients
For the Dry Ingredients:
1 cup vital wheat gluten
2 tablespoons Granulated Garlic
1 tablespoon Bakon seasoning (Hickory Smoked Totula yeast)
2 tablespoon beet Powder
For the Wet ingredients:
1 medium onion, sliced
10 garlic cloves, sliced or crushed
2 TBSP organic soy sauce
1 can of black-eyed peas
2 TBSP maple syrup
1 TBSP agave nectar
2 TBSP liquid smoke
4 TBSP grapeseed oil
1 raw beet, roughly chopped
For the Simmering Broth:
1 medium onion, sliced
5 garlic cloves
1/4 cup Maple Syrup
1 Raw beet, sliced
1/4 cup liquid smoke
8 cups of water
For the Glaze:
4 TBSP maple syrup
2 TBSP organic soy sauce
2 TBSP Liquid Smoke
Preparation
Sauté in a pan until caramelized, with 1 onion & 10 garlic cloves
Blend sautéed mixture and all wet ingredients until smooth.
Mix one 1 1/4 cup of mixture with 1 cup of vital wheat gluten and the rest of the dry ingredients. Freeze the rest of the wet mixture for when you make ham again.
Knead for 5 minutes.
Shape into a ham shape & tie kitchen twine around it, so it keeps its shape.
Bring simmering broth ingredients to a hard boil.
Place ham-shaped vital wheat gluten into the boiling bath.
Reduce heat & bring the pot to a gentle simmer for 1.5 hours
Remove ham from broth, and press to make sure it is firm.
Slice the ham into 1-inch slices or your desired thickness.
Dip each slice into the glaze & pan-fry on both sides in 2 TBSP of Grapeseed oil.
Serve warm.
