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.
|Servings 11||Serving Size 1 Slice|
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.