Smoky Gammon Style SeitHam

SMOKY GAMMON STYLE 'SEITHAM'

MY PLANT-BASED SEITAN VERSION OF THE OLD FASHIONED GAMMON ROAST

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This smoky plant-based version of the old fashioned gammon roast is made with seitan, has just the right texture and that highly sought after smoky flavour.

You can use it in so many ways: Glazed for a roast dinner, dressed up as a Sweedish Christmas Ham, cold and thinly sliced in a sandwich, cubed and used in your stew or stir-fries. Or just as it is, straight from the fridge, whenever that craving hits you. You can also freeze it and save it for a later day.

Making the broth

Mixing wet and dry together

The window pane effect

Wrap in cheesecloth and boil in the broth

Cut for serving

Served with rice, kale and carrots

The wet ingredients

Processing the dough

Stretching the dough

Glaze the SeitHam and roast it in the oven

Pure delishiousness!

And that tomato sauce made from the broth

Check out the video here and get the full recipe below:

SMOKY GAMMON STYLE 'SEITHAM'

INGREDIENTS:

For the broth:

1 ltr tomato juice

2 cups vegetable broth

4 tbsp liquid smoke

3 tbsp light soya sauce

2 tbsp tomato paste

1 tbsp garlic powder

1 tbsp onion powder

Dry ingredients:

3 ½ cup vital wheat gluten

2 tsp salt

1 tsp smoked paprika

1 tap onion powder

Wet ingredients:

2 cups chickpeas

1 cup aquafabe (liquid from canned chickpeas)

2 tbsp coconut oil

2 tbsp light miso

2 tbsp tomato paste

5 tbsp liquid smoke

1 tsp apple cider vinegar

2 cloves of garlic

1 small boiled beetroot

DIRECTIONS:

Prepare the broth with the tomato juice, vegetable broth, liquid smoke, light soya sauce, tomato paste, garlic powder and powder. Mix it well and let it heat up while you are making the dough.
Mix the dry ingredients in a large bowl and set it aside.
Add all of the wet ingredients to your blender jug and blend it until very smooth.
Now we’re ready to make the dough. Pour the wet ingredients into the dry and mix it together - it quite quickly becomes a dough.
Prepare the food processor with a dough hook (or dough blade) and divide the dough into two parts to process separately (unless you have a very large food processor).
Pick the dough into smaller pieces and beat the life out of it for 7-8 minutes. You may have to hold on the food processor as it jumps around on the worktop.
The dough becomes quite warm and you can see it become stringy
The dough is ready when it is elastic, you can stretch it between your fingers to create a window effect.
To get the nice stringy texture, take the dough out on the table and stretch it in one direction only - really spread it out, fold it over and stretch it again.
Then form a nice rounded roast shape.
Wrap the roast in cheese-cloth and tie off the ends. Then process the other half in the same way.
Pop them into the tomato broth to simmer for two hours. It is very important that it doesn't boil fully as the seitan will become spongy and this will ruin the texture, so keep it to a gentle simmer.
After two hours, take the seitham out and let it cool down completely. You can save the broth to make a sauce.
To make the glaze, mix two tablespoons of Dijon mustard with 3 tablespoons of maple syrup and give it a good mix.
Oil an ovenproof dish (I use coconut oil), glaze the seitham on the underside, then place it in the dish and glaze it all over.
Pop it in the pre-heated oven at 165°C (that’s 330°F) for 45 minutes.
Re-glaze the roast several times during the cooking.
You can make a sauce out of the leftover broth by adding the thick part of a can of coconut milk and a good grinding of black pepper then heat it up and thicken it with some cornflour.
While your SeitHam is roasting, prepare your favourite sides.
After 45 minutes, take the SeitHam out of the oven and slice it for your meal.

I serve it with rice, stir-fried kale, steamed carrots and that tomato sauce made from the broth.