Vegan MoFo 2017 – Day 30: Thanksgiving Dish Test Run

Cola-Glazed Vegan ‘Ham’

Being Canadian, we celebrated Thanksgiving back in early October. This is the centerpiece we prepared for our meal this year, a seitan ‘ham’ with a classic brown sugar and cola glaze. It’s sweet and smoky, and perfect for the center of the plate. Mashed potatoes, turnips, glazed carrots, fresh baked rolls, and pumpkin bread pudding and you’re all set.

The seitan does need to be made a day ahead so keep that in mind. Use extra-heavy duty foil for this, and wrap it in at least two layers. The seitan produces a lot of outwards pressure as it cooks and can cause the foil to burst. That is no fun. Beyond scaring the heck out of you, it will make a horrible mess of your oven. Easy to avoid, just use heavy duty foil and double wrap it.

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Seitan "Ham" with Cola Glaze
 
Prep time
Cook time
Total time
 
Author:
Serves: 8 servings
Ingredients
Dry Ingredients
  • 2 cups vital wheat gluten
  • 2 tablespoons onion powder
  • 1 tablespoon garlic powder
  • 1 teaspoon kala namak (Indian sulfurous salt)
  • ½ teaspoon white pepper
  • ¼ teaspoon allspice
  • ¼ teaspoon ground clove
Wet Ingredients
  • 2 cups water
  • 3 tablespoons brown sugar
  • 2 tablespoons maple syrup
  • 2 tablespoons vegetable oil
  • 1 tablespoon soy sauce
  • 2 tablespoons liquid smoke
  • 1 ½ teaspoon kosher salt
Cola Glaze
  • 5 tablespoons brown sugar
  • 1 ½ tablespoons Dijon mustard
  • 1 ½ tablespoons Cola
Instructions
Make the Seitan
  1. In a medium bowl, combine the dry ingredients until well mixed. In a separate container, combine the wet ingredients.
  2. Stir the wet ingredients into the dry ingredients until it comes together into a moist mass. Let rest for 10-15 minutes to absorb as much of the liquid as possible.
  3. Lay out a large double layer of heavy duty foil on the counter. Turn out the dough into the center of the foil. Roll the foil over the seitan forming it into a rough tube. Twist the ends of the foil to seal it into a ‘sausage’ shape. It doesn’t need to be particularly tight, as the seitan will expand as it cooks, but it shouldn’t be too loose either. Wrap an additional layer of foil around the seitan.
  4. Bake in a 350F oven for 2 hours. Remove from the oven and cool in the fridge overnight.
Finish the ‘ham’
  1. Preheat the oven to 425F
  2. Combine all of the glaze ingredients.
  3. In a pan large enough to hold the seitan roast, heat 2 tablespoons of oil over medium heat.
  4. Unwrap the ‘ham’ from the foil and place it in the hot pan. Let it sear on all sides until well browned.
  5. Place it in a casserole dish, or large loaf pan. Baste it with the glaze and bake in the oven until heated through, about 30 minutes. Baste frequently with the glaze, turning the roast from time to time.
  6. Remove the roast from the pan. Slice thinly and serve.
 

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