Seitan "Ham" With Pineapple

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.