Roasted ham | Christmas | Vegan

Hello my lovelies! I hope you are all doing well and as we are entering the second week of 4 weeks of Christmas and this year I wanted to try my hands on making a vegan roasted ham made with of course your one and only seitan. This does require prep work and preferably the day before consuming it as the roast taste so much better once it gets to sit in the fridge over night. Let's get onto making another addition to our Vegan Christmas buffet.

What you need for dry ingredients:

7 dl (2,8 cups) wheat gluten

2 tbsp onion powder

2 tbsp garlic powder

1 tsp ground pink pepper

What you need for wet ingredients:

400g silken tofu

2 1/2 dl (1 cup) grated beetroot

2 3/4 dl (1 1/2 cups) water

2 tbsp liquid smoke

1 tbsp soy sauce

1 tbsp white miso paste

1 tsp smoked paprika powder

What you need for glaze:

1 1/4 dl (1/2 cup) breadcrumbs

10-15 whole cloves

3 tbsp mustard

2 tbsp agave syrup

What you need for broth:

2 litre water

2 onions

4-6 bay leaves

In a large bowl add all the dry ingredients and give it a rough whisk and set aside.

Now we will move onto our wet ingredients, begin with draining the tofu. Add the tofu along with the rest of the wet ingredients into a food processor and give it a blend until it looks smooth

Add the wet ingredients into the dry and knead together for about 6-10 minutes. The dough should not tear if it does knead some more.

In a pot bring 2 litres of water to a boil while we get to wrapping our dough. Shape it to your desired shape and cover it with baking paper and plastic foil.

Bring the water to a simmer and add the dough into the pot and cook for one hour and then flip it over and cook for another hour.

Take the ham out and allow to cool completely while we make our broth.

In a pot add the water and seasoning and bring to a boil and then reduce to a simmer. Remove the plastic foil and baking paper off the ham and place it into the broth and simmer it for 30 minutes and again turn it over and cook for another 30 minutes.

Once done set aside and allow to cool in the broth for a few hours.

Now preheat the oven to 225°C (435℉)

In a bowl add mustard, agave syrup and mix until combined. Place the ham on a baking tray and press in the cloves on the top part and then brush on the glaze and coat with breadcrumbs.

Pop into the upper part of the oven for 15-20 minutes. Once again allow it to cool completely and set in the fridge over night.

Now it's ready to serve, slice and enjoy.