Seitan "Ham" With Pineapple

  • COOK
    45 Mins
  • PREP
    15 Mins
  • TOTAL
    60 Mins

A lot of seitan recipes tend to be either too soft or too tough. When I started working on this recipe my mission was clear, to make the ultimate seitan "ham".

The texture is perfection. It's just the right amount of chewy without being tough. It's tender without being too soft and so moist. And most importantly it's bursting with ham-like flavor.

Original Release Date: December 13, 2011

Nutritional Facts
Servings 11Serving Size 1 Slice




Calories146
Fat2.40g
Carbohydrates14.5g
Protein14.4
Fiber.50g
Sugar11.2g
Sodium471mg





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Ingredients


    Dry Ingredients

  • 1 Cup or 1 Box Vital Wheat Gluten
  • 1 1/2 Tablespoons Almond Meal Flour
  • 1 Teaspoon Sea Salt
  • 1/4 Teaspoon Black Pepper
  • 1/2 Teaspoon Old Bay Seasoning
  • 1/2 Teaspoon Garlic Powder
  • 1/8 Teaspoon All Spice
  • 1/8 Teaspoon Ground Cloves


  • Wet Ingredients

  • 1/4 Cup Water
  • 2 Tablespoons Maple Syrup
  • 2 Tablespoons Canola Oil
  • 1 Tablespoon Pineapple Juice (reserved from the 8 oz. can you use for the topping)
  • 2 Tablespoons No High Fructose Corn Syryp Ketchup
  • 2 Tablespoons Lite Soy Sauce
  • 1/2 Tablespoon Liquid Smoke


  • Topping Ingredients

  • 8 oz. Can Crushed Pineapple
  • 3 Tablespoons Light Brown Sugar
  • 1/2 Tablespoon Smart Balance Light Butter Spread
  • 1 Tablespoon Lite Soy Sauce
  • 2 Tablespoons Agave or Maple Syrup
  • 1 Tablespoon Prepared Mustard
  • 1 Teaspoon Course Ground Prepared Mustard
  • 1/4 Teaspoon Sea Salt
  • 1/4 Teaspoon Garlic Powder
  • Paprika, for sprinkling


Directions


Mix all dry ingredients in a mixing bowl. Mix the wet in a separate mixing bowl. Pour the wet ingredients in with the dry ingredients and mix together. Kneed with your hands for about a minute. Shape into a loaf and wrap in a cheese cloth and place in a steam bath. I use a large stock pot with a colander on top and then a lid. I put about 3 inches of water in the stock pot. Bring this to a boil and cut down to medium heat and steam for 45 minutes. Keep a check on the water to make sure it doesn't boil dry.

While that's steaming mix up the topping by putting all of the ingredients in a food processor and process for a minute.

After the seitan loaf has finished steaming, take off cheese cloth and let cool for about 10 minutes. Then slice into 1/4 inch slices and coat top and bottom with pineapple topping, place in a baking pan, sprinkle with paprika and broil for five minutes on each side.

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Original Food Photography & Original Recipe Text Copyright 2007-2014 Josh Latham. All Rights Reserved. Permission granted to reproduce for personal and educational use only. Commercial copying, hiring, lending is prohibited.