This is certainly a big step up from the last recipe, but there is still room for improvement. While it has a way better texture, that did sacrifice some of the “juiciness” that the last version had. If anyone wants to experiment with me, here are some ideas to test out (I’d only try one of these at a time). If you do, let me know the results! I’ll likely do another version with inputs from the community: - Reducing the bake time by 30 minutes (make sure the roast is above 170F at the end if you do) - Increasing hydration/water by 10-20% - Glazing and serving the day of the cook (instead of resting overnight) - Steaming instead of baking - Subbing the chickpea flour for another protein, like soy or pea
How about using some nutritional yeast? It works wonders with seitán. I got that idea from a video comparing effects of different % of nooch that's easy to find on @saucestache channel.
Great video (as usual 😁)! The "upgrading previous recipes based on viewer's suggestions" format is an excellent idea, even though I find all your recipes so cool that I doubt I'd have anything to add, hahahha. Keep up the good work!
Have you considered dropping the red dye and using beet powder? It has a mild, earthy sweet flavor that would pair well with the liquid smoke and have less health risks.
I’m making this now - going through the video again regarding the stock water amounts. Difference for mine is- I used veggie bouillon in the 3/4c water and instead of liquid smoke I used this fancy Smoked Mushroom Garum from Noma Kitchen ☺️ everything smells amazing so far! I oh, and I omitted the food colouring. 🤞🏽
Im gonna have to try both recipes, because the first one honestly looked better. This one looks closer to what i can buy at the store (even though i assume this recipe tastes much better)
LOVED the last ham recipe! Can't wait to try this one! This will be my vegan deli ham go to recipe instead though (since I really like how realistic and rather simple the other one is inspired by/from Krazy Asian). I do like how simple you make creating tasty vegan meats overall. Because some recipes call for a long list of ingredients, that I often cannot get where I live. So thank you for that.
These are great alterations; I think the 86 Eats blog was the first to recommend chucking everything in a food processor and letting it whip, which I resisted for a long time, but it really helps to form the correct seitan texture if using VWG powder. Will make the previous recipe for one Easter and this one for the other [American, but raised Eastern Orthodox, which uses a different religious calendar], and see which one I want to use henceforth. Thanks so much for posting this updated recipe : )
I too resisted the food processor, and now I hate making seitan without it! It just really develops those strands for a crazy good texture. Hope you enjoy the recipes!
@Bold Flavor Vegan Hi - just completed the ham cook and cool-down. Here are my notes... I will include only what/where I varied from your original. •Wet Ingredients: I used only 1 T Liquid Smoke •Dry Ingredients: I used only 2 T Sugar & no MSG. •Mixing Wet & Dry: I used dough hook on stand mixer @ Low - Med - then Low speeds and added additional 5 T H2O... until I saw long gluten strands forming (it looked pretty granulated early on). Total time = 12 minutes. •"Fat" was 3 tsp of refined coconut oil (firm) seasoned with 1 tsp broth base (below). •Stock: 8 Cups H2O with 8 tsp Orington Farms Vegan Ham flavored powdered broth base, 10 whole cloves, 10 whole All Spice dried berries. •Stock brought to boil with trivet on bottom of enameled dutch oven (6 Qt). •"Ham" twice wrapped in unbleached linen and secured wrap with slender skewers. •Placed in oven @ 270 F, lid on, with ham on trivet. •Cooked 1 hour then turned over and cooked additional 45 minutes, lid on. •Allowed to come to room temp after 200 F internal temp. •Cut in half, where one half will be glazed tomorrow, the other was put into freezer @ -10 F (no defrost). •My impression: Keep in mind I haven't had a slice of ham in nearly 40 years, and I wanted to make this so that I could once again enjoy (yes, friends, ENJOY) a "Hawaiian Pizza". :) •I checked this with a couple of friends, keep in mind that no glaze has yet been applied, and the texture is pretty spot on. I left a thin slice on the counter for 20 minutes and it dried much as I remember ham to do so back in the day. So (1 = low; 5 = high): Taste: 4.5 of 5 Texture: 4.5 of 5 Cook Difficulty: 2 of 5 Final Cook Weight: 1 lb, 12 oz. Next time: I will probably add a few more tsp of "seasoned fat" and distribute among 3 layers. Tomorrow I will steam the ham up to 165 F, and then wrap it in two layers of textured rice paper seasoned/moistened using the glaze and bake until rice paper begins to crisp. I think you've done a wonderful ham recipe here that withstood my hacking. My honest appreciation goes out to your efforts! Cheers, Friend!
Howdy! I saw you have molasses so if you run out of brown sugar, just know you have everything to make it! It is 1 tsp of molasses per 1 cup of white sugar. Just combine in a mixer till you get that perfect wet sand consistency! To get dark brown sugar, just double the molasses quantity. I am not vegan but these videos are so intriguing! Thanks!
Yeah! Great tip. You know, I thought about doing that, but didn't want to add another ingredient to the recipe. This is TOTALLY a great idea and would likely add some more depth. Really good insight. Glad you like the videos, you know, I call this ham, but only so people know what to expect as far as the flavor goes. I consider seitan its own food (not just a meat analogue). Let me know if you ever give this or any of my recipes a whirl.
Just finished making this and the texture was perfect! My husband wanted Taylor Ham and this got his approval. I will make it again, but I want a little more "ham" flavor as the gluten flavor was still predominant. Might add more liquid smoke and sugar.
Awesome! So, so happy you and your husband enjoyed! Please do experiment with different seasoning levels/mixes, would be interested to hear what you come up with. A lot of the flavor of ham comes from the salt and the fat as animal-based ham is INCREDIBLY high in sodium, so upping the salt content might help (but I wouldn't go more then 2x as salt does hinder gluten formation). As far as the fat, searing these as slices real quick with butter or a high quality oil might help bring out more of a ham flavor as well. This is always the push/pull with seitan recipe development, I always want to add more fat/salt but that comes at the expense of texture (hence sandwiching it IN the loaf).
@@BoldFlavorVegan Good to know about the salt. I did not have MSG the first time but got some over the weekend, so I will be making round 2 with MSG and a few other adjustments and will let you know what the Taylor Ham expert has to say :)
The ham looks so good. I will soon try this upgraded version. Thank you for sharing! Can you please, please make some spam. I'm really curious to that.
I tried the OG recipe you posted and my only complaints were, just too chewy and not enough flavor. Looks tho were spot on and the really thin slices didnt crumble apart like other seitans do. I haven't tried your second recipe, guess I'll skip to this one instead haha
I liked the inside of the "ham" and juiciness better on the over-hydrated dough. I recently made seitan with smoked tofu (liquefied) and it turned out great (gentle chef's roast), it wasn't too wet (but I did add some starch in it), it was firm but not chewy at all!
@@BoldFlavorVegan That's mushroom seasoning, not mushroom powder per se, and it's really salty on its own. (For the record, that's the exact brand that I use as well, so no complaints there.) With a quarter cup of that, was the added salt even necessary? It wasn't too salty with it? Just wondering because I want to try this.
I’m assuming the ham is refrigerated over night and not just left on counter? Haha, I assume so, going to give this a shot tomorrow. Leaving out worsterschire and maybe mushroom powder, we’ll see!
Hi bro, looks good! I'm trying it tomorrow for sure, but I will glaze mine with a cranberry jelly. Garlic mashed potatoes, brandied baby carrots and sweet peas. See you later, take care and happy Easter!
Used a crock pot for 2 hrs on high in the second cook worked well.. it all tasty but 4 hours of cooking... the crock pot eases that burden a bit..I will do 2 amounts next time and freeze one after second cook. Well done!
Do know what the final weight of your ham was? I'm giving this a start today but I'm going to cook, wrapped in linen, in a "ham" stock (Dutch oven) at a slightly lower temperature... just so it simmers until up to temperature. I'll come back and let you know Cheers
I did weigh it...but I didn't write it down haha. I think it was somewhere around a pound? For some reason, I think it was 12 oz, but I'm really not sure about that. What did yours come out to?
@@BoldFlavorVegan Hi - just completed the ham cook and cool-down. Here are my notes... I will include only what/where I varied from your original. •Wet Ingredients: I used only 1 T Liquid Smoke •Dry Ingredients: I used only 2 T Sugar & no MSG. •Mixing Wet & Dry: I used dough hook on stand mixer @ Low - Med - then Low speeds and added additional 5 T H2O... until I saw long gluten strands forming (it looked pretty granulated early on). Total time = 12 minutes. •"Fat" was 3 tsp of refined coconut oil (firm) seasoned with 1 tsp broth base (below). •Stock: 8 Cups H2O with 8 tsp Orington Farms Vegan Ham flavored powdered broth base, 10 whole cloves, 10 whole All Spice dried berries. •Stock brought to boil with trivet on bottom of enameled dutch oven (6 Qt). •"Ham" twice wrapped in unbleached linen and secured wrap with slender skewers. •Placed in oven @ 270 F, lid on, with ham on trivet. •Cooked 1 hour then turned over and cooked additional 45 minutes, lid on. •Allowed to come to room temp after 200 F internal temp. •Cut in half, where one half will be glazed tomorrow, the other was put into freezer @ -10 F (no defrost). •My impression: Keep in mind I haven't had a slice of ham in nearly 40 years, and I wanted to make this so that I could once again enjoy (yes, friends, ENJOY) a "Hawaiian Pizza". :) •I checked this with a couple of friends, keep in mind that no glaze has yet been applied, and the texture is pretty spot on. I left a thin slice on the counter for 20 minutes and it dried much as I remember ham to do so back in the day. So (1 = low; 5 = high): Taste: 4.5 of 5 Texture: 4.5 of 5 Cook Difficulty: 2 of 5 Final Cook Weight: 1 lb, 12 oz. Next time: I will probably add a few more tsp of "seasoned fat" and distribute among 3 layers. Tomorrow I will steam the ham up to 165 F, and then wrap it in two layers of textured rice paper seasoned/moistened using the glaze and bake until rice paper begins to crisp. I think you've done a wonderful ham recipe here that withstood my hacking. My honest appreciation goes out to your efforts! Cheers, Friend!
how about using the Instantpot???? About the juiciness....what about injecting it with some sort of broth or liquid?? The glaze would be great...but maybe a bit much....lol
On nooo, yes - I meant not a half. That was like the last thing I added before exporting. A half inch cuts would likely be too deep. Thanks for catching that.
Can @boldflavorvegan you put version #s on your videos to help us know which is most recent? I'm getting lost with all these 'updates' and versions and everyone's comments. Some people say not to even use tofu or the flours, others say you must use them. I wish there was some way to rate the recipes and compare side-by-side what the results are, and keep things straight. Having said that, I tried a recipe a while back and was happy with the results. I tried the 'improved' recipe last night, using all-purpose flour, and it has great taste, but the texture is very crumbly. I'm going to try this recipe to see if the chick pea flour makes a difference to the texture, plus putting it in the food processor. I don't see whether the tofu is supposed to be drained and pressed though. Did I miss it? It shows a tofu package, but he pulls the tofu out of a storage container, which leads me to believe it was drained/pressed.
In the glace you used Worcestershire sauce, which as far as i was aware wasnt vegan/vegetarian. Are there brands that dont use anchovies in it now ? Cause that would be great to know.
I know the third cooking step is just to finish it off with a nice glaze but can you explain the utility of the simmering and if it can be enjoyed without that step? I'm a big fan of homemade VWG "meat" recipes, I make the 86eats turkey and a salami at home all the time, and those don't require the second or third "cooks" that you do here with the ham so it just makes me wonder if its possible to omit
I let mine cool to room temp after the final cook and then put it in the fridge in the pot. I'd let it come to room temp before the glaze/serve if you can. The full written recipe is in the description.
Yeah, I think in the next version I'll make it more into a roast shape and adjust the hydration level up. I was afraid of it not cooking all the way through if it was thicker.
I bet if you reduced the hydration by another 10% or so (or left out the tofu) I bet it would be even more like a salami. That is just a guess though that I haven't tested.
@Bold Flavor Vegan actually thats just what I did. Reduced the water a bit, removed tofu, but added pasta boiled in a spice broth. The texture was denser when I let the noodles dry a bit before adding to the mix. Otherwise, it ended up a little softer.
Hm. I find seitan is often too dense/rubbery, the video with the AP flour actually looks better to me. In restaurants I've occasionally had tender seitan and I really wish I knew how to replicate it.
Yeah - that is what is great about seitan, there are so many forms. And, yeah, you might end up liking the first version better. I don't think this one is chewy at all, it has a rather complex texture, albeit at the sacrifice of some of the juicyness the last one had.
I meant to include this in the video but forgot: The active time for the processing and prep is around 15-30 min total depending on how fast you get your ingredients prepped and if you need to rest your dough, the biggest thing to plan for is being home for the 3 hours of oven time. I built this so you can go do something else during the cooking process (vs watching a simmering pot). The glaze is actually the most active part, but really just requires setting a timer and checking it so it doesn't burn.
It's not mixed, brown sugar is sugar in it's integral form, so it contains more minerals from the sugar cane. Molasses are also made of sugar cane, it's liquid is boiled and reduced, sugar crystals (brown sugar) is separated and you get the syrup. After refining brown sugar to get pure sugar, without its minerals, it will be white and neutral in flavor.
@@Marcusrafaelfet The sucrose and the molasses are BOTH in sugar cane and sugar beets. They are separated through a multi-step process. The sucrose is processed until it is crystalized. Molasses are added back into the crystalized sucrose and, this makes the brown sugar that we find on the shelf. Maybe you are thinking of jaggery?
My point was that you had white sugar and molasses on hand. You mentioned that using brown sugar would have been better. In case anyone else is in the same spot . . . mix mollasses and sugar together. Thanks again for the recipe. Intriguing.
It does work to be honest. It does not add any flavor. And it breaks a little the protein strands so it is less chewy. I liked it. Although it will interesting to compare to the chickpea version
Another option is to use something like a cheese cloth. (Though, I would check if you can put those in the oven) I know they have been used if you are doing the simmering or steaming methods. The main thing you are doing is forming the shape & making sure the seitan doesn't expand while cooking. Hope this helps!
Seems like a lot of times to cook it. 1. in the oven on a baking sheet. 2. in the stock in a Dutch oven in the oven 3. in the oven in the Dutch oven to glaze Hmmm
@@BoldFlavorVegan thanks for the advise. I’m trying to make vegan ham in my Thermomix. The Thermomix has a recipe for seitan. It’s not seasoned with “Ham” type spices.
@@dragonfirepeach4000 On further inspection Quorn have campaigns across many countries including the US. I stand corrected. This guy needs quorn though
You're right, most of the time it isn't, I use the Kroger store brand which is accidentally vegan and widely available in the US. There are other brands that are vegan (Annie's maybe?) but the Kroger one is my go-to.
Respectfully, is there any nutritional value in this meal because what I see is flower, MSG and red dye. It’s fun, interesting, creative, but what does that do for the body?
Did you add too much water? That is usually the case when that happens. This is a really low hydration roast, so at no point will the gluten be loose unless too much was added.
This is certainly a big step up from the last recipe, but there is still room for improvement. While it has a way better texture, that did sacrifice some of the “juiciness” that the last version had. If anyone wants to experiment with me, here are some ideas to test out (I’d only try one of these at a time). If you do, let me know the results! I’ll likely do another version with inputs from the community:
- Reducing the bake time by 30 minutes (make sure the roast is above 170F at the end if you do)
- Increasing hydration/water by 10-20%
- Glazing and serving the day of the cook (instead of resting overnight)
- Steaming instead of baking
- Subbing the chickpea flour for another protein, like soy or pea
Lovely! I do like the less chewy ‘ham’, was thinking maybe adding agar agar powder will help with the ‘smoothness’🧐
En espaniol
How about using some nutritional yeast? It works wonders with seitán. I got that idea from a video comparing effects of different % of nooch that's easy to find on @saucestache channel.
Heh heh heh, he said pinch a loaf.
I'm curious, could the dutch oven part be done in the instant pot?
Great video (as usual 😁)! The "upgrading previous recipes based on viewer's suggestions" format is an excellent idea, even though I find all your recipes so cool that I doubt I'd have anything to add, hahahha. Keep up the good work!
Thank's for watching and letting me know that you'd like to see that series! Glad you like the vids and recipes :)
Have you considered dropping the red dye and using beet powder? It has a mild, earthy sweet flavor that would pair well with the liquid smoke and have less health risks.
I second this! My local vegan deli uses beets and cranberry for color
yes!!
I’m making this now - going through the video again regarding the stock water amounts. Difference for mine is- I used veggie bouillon in the 3/4c water and instead of liquid smoke I used this fancy Smoked Mushroom Garum from Noma Kitchen ☺️ everything smells amazing so far! I oh, and I omitted the food colouring. 🤞🏽
Those subs sounds awesome. So glad you're making it yours :)
Im gonna have to try both recipes, because the first one honestly looked better. This one looks closer to what i can buy at the store (even though i assume this recipe tastes much better)
I made this today with the adjustments that you mentioned in the comments….Absolutely delicious!
Wonderful! Which ones? All of them?
LOVED the last ham recipe! Can't wait to try this one! This will be my vegan deli ham go to recipe instead though (since I really like how realistic and rather simple the other one is inspired by/from Krazy Asian). I do like how simple you make creating tasty vegan meats overall. Because some recipes call for a long list of ingredients, that I often cannot get where I live. So thank you for that.
Thanks! I try and keep my ingredients as accessible and minimal as possible as well as stuff you can get at most major grocers in the US.
This is getting next level.! So cool!
These are great alterations; I think the 86 Eats blog was the first to recommend chucking everything in a food processor and letting it whip, which I resisted for a long time, but it really helps to form the correct seitan texture if using VWG powder. Will make the previous recipe for one Easter and this one for the other [American, but raised Eastern Orthodox, which uses a different religious calendar], and see which one I want to use henceforth. Thanks so much for posting this updated recipe : )
I too resisted the food processor, and now I hate making seitan without it! It just really develops those strands for a crazy good texture. Hope you enjoy the recipes!
I liked the glaze from the second recipe. It was delicious!
Oh great, so glad you enjoyed. I really think it was improved a lot.
I just need a couple ingredients and I am excited to try this ❤
@Bold Flavor Vegan Hi - just completed the ham cook and cool-down. Here are my notes... I will include only what/where I varied from your original.
•Wet Ingredients: I used only 1 T Liquid Smoke
•Dry Ingredients: I used only 2 T Sugar & no MSG.
•Mixing Wet & Dry: I used dough hook on stand mixer @ Low - Med - then Low speeds and added additional 5 T H2O... until I saw long gluten strands forming (it looked pretty granulated early on). Total time = 12 minutes.
•"Fat" was 3 tsp of refined coconut oil (firm) seasoned with 1 tsp broth base (below).
•Stock: 8 Cups H2O with 8 tsp Orington Farms Vegan Ham flavored powdered broth base, 10 whole cloves, 10 whole All Spice dried berries.
•Stock brought to boil with trivet on bottom of enameled dutch oven (6 Qt).
•"Ham" twice wrapped in unbleached linen and secured wrap with slender skewers.
•Placed in oven @ 270 F, lid on, with ham on trivet.
•Cooked 1 hour then turned over and cooked additional 45 minutes, lid on.
•Allowed to come to room temp after 200 F internal temp.
•Cut in half, where one half will be glazed tomorrow, the other was put into freezer @ -10 F (no defrost).
•My impression: Keep in mind I haven't had a slice of ham in nearly 40 years, and I wanted to make this so that I could once again enjoy (yes, friends, ENJOY) a "Hawaiian Pizza". :)
•I checked this with a couple of friends, keep in mind that no glaze has yet been applied, and the texture is pretty spot on. I left a thin slice on the counter for 20 minutes and it dried much as I remember ham to do so back in the day.
So (1 = low; 5 = high):
Taste: 4.5 of 5
Texture: 4.5 of 5
Cook Difficulty: 2 of 5
Final Cook Weight: 1 lb, 12 oz.
Next time:
I will probably add a few more tsp of "seasoned fat" and distribute among 3 layers.
Tomorrow I will steam the ham up to 165 F, and then wrap it in two layers of textured rice paper seasoned/moistened using the glaze and bake until rice paper begins to crisp.
I think you've done a wonderful ham recipe here that withstood my hacking. My honest appreciation goes out to your efforts!
Cheers, Friend!
Howdy! I saw you have molasses so if you run out of brown sugar, just know you have everything to make it!
It is 1 tsp of molasses per 1 cup of white sugar. Just combine in a mixer till you get that perfect wet sand consistency! To get dark brown sugar, just double the molasses quantity.
I am not vegan but these videos are so intriguing! Thanks!
Yeah! Great tip. You know, I thought about doing that, but didn't want to add another ingredient to the recipe. This is TOTALLY a great idea and would likely add some more depth. Really good insight.
Glad you like the videos, you know, I call this ham, but only so people know what to expect as far as the flavor goes. I consider seitan its own food (not just a meat analogue). Let me know if you ever give this or any of my recipes a whirl.
Try beer powder instead of food dye. It’ll add some earthy flavors. But use sparingly!
I believe you mean beet powder, not beer powder.
I think that would add a nice, natural red coloring to this recipe, too.
I used it and it looks and tastes xlnt..Good suggestion
Just found your channel...really like it!
Just finished making this and the texture was perfect! My husband wanted Taylor Ham and this got his approval. I will make it again, but I want a little more "ham" flavor as the gluten flavor was still predominant. Might add more liquid smoke and sugar.
Awesome! So, so happy you and your husband enjoyed! Please do experiment with different seasoning levels/mixes, would be interested to hear what you come up with. A lot of the flavor of ham comes from the salt and the fat as animal-based ham is INCREDIBLY high in sodium, so upping the salt content might help (but I wouldn't go more then 2x as salt does hinder gluten formation). As far as the fat, searing these as slices real quick with butter or a high quality oil might help bring out more of a ham flavor as well. This is always the push/pull with seitan recipe development, I always want to add more fat/salt but that comes at the expense of texture (hence sandwiching it IN the loaf).
I've heard that vinegar can cut through some of the gluten flavour, haven't tried it myself though
@@BoldFlavorVegan Good to know about the salt. I did not have MSG the first time but got some over the weekend, so I will be making round 2 with MSG and a few other adjustments and will let you know what the Taylor Ham expert has to say :)
@@heatherbaldwin2099 Interesting. I am doubling the recipe when I make it again, so I will try that on one of the hams.
@@melissafraser4726 would love to know how it turns out!
I am making this version for Easter dinner. Wish me luck that it turns out great
Fingers crossed! I’m sure you’ll crush it.
How did it go?
I just want to say that my ham turned out AMAZING. My Omni mom loved it. Thank you Bold Flavor Vegan for a wonderful recipe
@@latoshabudde4570 Amazing! SO happy to hear you and your family enjoyed. Comments like these make my day.
We are looking forward to trying this recipe
Looks fantastic. Trying this tonight!
Let me know how it goes. You'd be the first to tackle this other than me. Enjoy!
The ham looks so good. I will soon try this upgraded version. Thank you for sharing!
Can you please, please make some spam. I'm really curious to that.
That is on my list!
I tried the OG recipe you posted and my only complaints were, just too chewy and not enough flavor. Looks tho were spot on and the really thin slices didnt crumble apart like other seitans do. I haven't tried your second recipe, guess I'll skip to this one instead haha
This one might do the trick then, I hope!
This looks amazing... is there a way to make it without the VWG?
Going to try this. I am a goof with seitan. Just cannot get it right. Thanks for this recipe!!!
Thanks for this. Once I try, I will leave a comment.
Would this work in a ham maker cannister? Maybe for the first oven bake?
I liked the inside of the "ham" and juiciness better on the over-hydrated dough. I recently made seitan with smoked tofu (liquefied) and it turned out great (gentle chef's roast), it wasn't too wet (but I did add some starch in it), it was firm but not chewy at all!
Love your channel! Just found you cuz of the broccoli beef recipe. Thanks!
Very nice! So glad you found the channel. Welcome!
Thank you! I can’t wait to try this!! Is the mushroom powder the packaged one you get at Asian markets or is it ground up dried mushrooms?
Hey David! Thanks so much. Glad you enjoyed this one too. This is the powder I've been buying and I've been pretty happy with it: amzn.to/3FYqtc2
@@BoldFlavorVegan That's mushroom seasoning, not mushroom powder per se, and it's really salty on its own. (For the record, that's the exact brand that I use as well, so no complaints there.) With a quarter cup of that, was the added salt even necessary? It wasn't too salty with it? Just wondering because I want to try this.
THANK YOU
You're so welcome!
Which mushroom powder did you use? There are so many kinds of mushrooms out there ^^
This is absolutely amazing!! Thanks for the idea 💡 on using my vital wheat gluten. It’s more better for the taste.
I’m assuming the ham is refrigerated over night and not just left on counter? Haha, I assume so, going to give this a shot tomorrow. Leaving out worsterschire and maybe mushroom powder, we’ll see!
Hi bro, looks good! I'm trying it tomorrow for sure, but I will glaze mine with a cranberry jelly.
Garlic mashed potatoes, brandied baby carrots and sweet peas. See you later, take care and happy Easter!
Woah!!!! That sounds amazing.
@@BoldFlavorVegan /// It was amazing and Thank you, it's on the menu for Easter.
@@carollen5601 Awesome! So glad you made it and enjoyed. Honored that you'll be using this for a holiday roast :)
Used a crock pot for 2 hrs on high in the second cook worked well.. it all tasty but 4 hours of cooking... the crock pot eases that burden a bit..I will do 2 amounts next time and freeze one after second cook.
Well done!
This may be an elementary question, but where can I find a written version of this recipe?
Do know what the final weight of your ham was?
I'm giving this a start today but I'm going to cook, wrapped in linen, in a "ham" stock (Dutch oven) at a slightly lower temperature... just so it simmers until up to temperature.
I'll come back and let you know
Cheers
I did weigh it...but I didn't write it down haha. I think it was somewhere around a pound? For some reason, I think it was 12 oz, but I'm really not sure about that. What did yours come out to?
@@BoldFlavorVegan work emergency... I'll begin my hammy seitan tomorrow morning. I'll update when completed cheers
@@BoldFlavorVegan Hi - just completed the ham cook and cool-down. Here are my notes... I will include only what/where I varied from your original.
•Wet Ingredients: I used only 1 T Liquid Smoke
•Dry Ingredients: I used only 2 T Sugar & no MSG.
•Mixing Wet & Dry: I used dough hook on stand mixer @ Low - Med - then Low speeds and added additional 5 T H2O... until I saw long gluten strands forming (it looked pretty granulated early on). Total time = 12 minutes.
•"Fat" was 3 tsp of refined coconut oil (firm) seasoned with 1 tsp broth base (below).
•Stock: 8 Cups H2O with 8 tsp Orington Farms Vegan Ham flavored powdered broth base, 10 whole cloves, 10 whole All Spice dried berries.
•Stock brought to boil with trivet on bottom of enameled dutch oven (6 Qt).
•"Ham" twice wrapped in unbleached linen and secured wrap with slender skewers.
•Placed in oven @ 270 F, lid on, with ham on trivet.
•Cooked 1 hour then turned over and cooked additional 45 minutes, lid on.
•Allowed to come to room temp after 200 F internal temp.
•Cut in half, where one half will be glazed tomorrow, the other was put into freezer @ -10 F (no defrost).
•My impression: Keep in mind I haven't had a slice of ham in nearly 40 years, and I wanted to make this so that I could once again enjoy (yes, friends, ENJOY) a "Hawaiian Pizza". :)
•I checked this with a couple of friends, keep in mind that no glaze has yet been applied, and the texture is pretty spot on. I left a thin slice on the counter for 20 minutes and it dried much as I remember ham to do so back in the day.
So (1 = low; 5 = high):
Taste: 4.5 of 5
Texture: 4.5 of 5
Cook Difficulty: 2 of 5
Final Cook Weight: 1 lb, 12 oz.
Next time:
I will probably add a few more tsp of "seasoned fat" and distribute among 3 layers.
Tomorrow I will steam the ham up to 165 F, and then wrap it in two layers of textured rice paper seasoned/moistened using the glaze and bake until rice paper begins to crisp.
I think you've done a wonderful ham recipe here that withstood my hacking. My honest appreciation goes out to your efforts!
Cheers, Friend!
Would you advise against using an Instant Pot to cook for this recipe?
It would likely work, but I haven't tested it. Good idea.
Hmmm. Maybe try an instant pot to shorten some of this time
The comments on RUclips are way better than those on Instagram or Tiktok
Yeah, typically the worst comments are on TikTok for whatever reason.
@Bold Flavor Vegan "Y not just eat reel ham" 🙄
Those people drive me bonkers, but i'll definitely be trying this recipe at some point!!
Could I use a stand mixer instead of a food processor?
Do you think okara could be used in place of some of the tofu? I've got a lot I'm trying to use up. Thanks for the video!
Huh - I don't know! If you try let me know how it goes. I've never really cooked with okara before so I'm interested.
great work
Thank you! Cheers!
how about using the Instantpot???? About the juiciness....what about injecting it with some sort of broth or liquid?? The glaze would be great...but maybe a bit much....lol
6:30 says "half inch", writes "1/4 inch! Not a quarter!" - I assume you meant to write "not a half" :D
On nooo, yes - I meant not a half. That was like the last thing I added before exporting. A half inch cuts would likely be too deep. Thanks for catching that.
Can @boldflavorvegan you put version #s on your videos to help us know which is most recent? I'm getting lost with all these 'updates' and versions and everyone's comments. Some people say not to even use tofu or the flours, others say you must use them. I wish there was some way to rate the recipes and compare side-by-side what the results are, and keep things straight. Having said that, I tried a recipe a while back and was happy with the results. I tried the 'improved' recipe last night, using all-purpose flour, and it has great taste, but the texture is very crumbly. I'm going to try this recipe to see if the chick pea flour makes a difference to the texture, plus putting it in the food processor. I don't see whether the tofu is supposed to be drained and pressed though. Did I miss it? It shows a tofu package, but he pulls the tofu out of a storage container, which leads me to believe it was drained/pressed.
I let my gluten dough rest after kneading with a food processor until elastic for about 1 hour. No tofu or chickpea flour needed.
I know this video is a few months old but has anyone used beet powder or beet juice to replace the red dye?
Why not avoid the unhealthy sugar and red dye with maple syrup to and smoked paprika? I’ll try and see if it impacts the results
In the glace you used Worcestershire sauce, which as far as i was aware wasnt vegan/vegetarian. Are there brands that dont use anchovies in it now ? Cause that would be great to know.
I use Kroger store brand which is vegan on accident, but good to note and look out for for sure.
I know the third cooking step is just to finish it off with a nice glaze but can you explain the utility of the simmering and if it can be enjoyed without that step? I'm a big fan of homemade VWG "meat" recipes, I make the 86eats turkey and a salami at home all the time, and those don't require the second or third "cooks" that you do here with the ham so it just makes me wonder if its possible to omit
Omit the glaze step? Sure. You totally can. It is better with the glaze though.
Any advice for using an unsaturated oil/fat instead of coconut?
If you let olive oil chill in the freezer I think that wild work, you'd just have to work fast!
I use my electric mixer with the dough hooks
MSG is hard to get by here, so how would you go about substituting it?
You can leave it out, or just use a little extra salt.
Can you put it in a smoker?
does it 'rest overnight' in the fridge or at room temperature?
I let mine cool to room temp after the final cook and then put it in the fridge in the pot. I'd let it come to room temp before the glaze/serve if you can. The full written recipe is in the description.
in the other video u said its not possible to use VWG instead of flour and the washing! And now its suddenly possible??? I am confused
mega specific but is that 0:32 zoom a pilotwings reference lmao
It's not, but thank you for reminding me that game exists haha
One suggestion: replace the dye with beet powder!
I found that only 3/4 c of water wasn't enough. Had to add at least another 1/2 c. It's resting now. Hope it turns out well.
Wowed. Final product looks amazing. Really long process... Hoping the ham tastes as good as it looks.
Thanks, Ruth!! Appreciate you watching! Hope you enjoy.
I think the previous one looked more like a ham but this version does still look like a sausage of sorts.
Yeah, I think in the next version I'll make it more into a roast shape and adjust the hydration level up. I was afraid of it not cooking all the way through if it was thicker.
the texture for this would make a mean salami :o
may use this method and some from that peperoni video to make something like that.
I bet if you reduced the hydration by another 10% or so (or left out the tofu) I bet it would be even more like a salami. That is just a guess though that I haven't tested.
@Bold Flavor Vegan actually thats just what I did. Reduced the water a bit, removed tofu, but added pasta boiled in a spice broth. The texture was denser when I let the noodles dry a bit before adding to the mix. Otherwise, it ended up a little softer.
Do you get vegetarian Worcestershire sauces?
Hm. I find seitan is often too dense/rubbery, the video with the AP flour actually looks better to me. In restaurants I've occasionally had tender seitan and I really wish I knew how to replicate it.
Yeah - that is what is great about seitan, there are so many forms. And, yeah, you might end up liking the first version better. I don't think this one is chewy at all, it has a rather complex texture, albeit at the sacrifice of some of the juicyness the last one had.
@@BoldFlavorVegan Thanks! I'll give them both a shot :)
I made it! It came out so, so good!
Looks delicious but a bit time consuming😩
I meant to include this in the video but forgot: The active time for the processing and prep is around 15-30 min total depending on how fast you get your ingredients prepped and if you need to rest your dough, the biggest thing to plan for is being home for the 3 hours of oven time. I built this so you can go do something else during the cooking process (vs watching a simmering pot). The glaze is actually the most active part, but really just requires setting a timer and checking it so it doesn't burn.
Those recipes hurt. I'd love to try those but with celiac disease, it's impossible with the gluten..
Next recipe: Ground beef that looks like Tofu.
Brown sugar is just regular sugar with molasses mixed in.
It's not mixed, brown sugar is sugar in it's integral form, so it contains more minerals from the sugar cane. Molasses are also made of sugar cane, it's liquid is boiled and reduced, sugar crystals (brown sugar) is separated and you get the syrup. After refining brown sugar to get pure sugar, without its minerals, it will be white and neutral in flavor.
@@Marcusrafaelfet The sucrose and the molasses are BOTH in sugar cane and sugar beets. They are separated through a multi-step process. The sucrose is processed until it is crystalized. Molasses are added back into the crystalized sucrose and, this makes the brown sugar that we find on the shelf. Maybe you are thinking of jaggery?
My point was that you had white sugar and molasses on hand. You mentioned that using brown sugar would have been better. In case anyone else is in the same spot . . . mix mollasses and sugar together. Thanks again for the recipe. Intriguing.
Can I use soy flour instead of chickpeas?
I'm not sure. If you try, let me know how it goes!
@@BoldFlavorVegan i am doing it right now. :)
Also y added a brush of oil when baking the seitan, the idea is to get it more fat ¯\_(ツ)_/¯
@@Radical_Dreamer Very nice! Great thinking. I'll have to try that. Hope you enjoy.
It does work to be honest. It does not add any flavor. And it breaks a little the protein strands so it is less chewy. I liked it.
Although it will interesting to compare to the chickpea version
@@Radical_Dreamer Very cool - really good to know!
i can tell you now this isn’t easier than me buying a pack from tesco 😭
lol, he said "Pinching the loaves"
👀
Is there any other option than foil ?
You can wrap it in parchment paper first, then foil if you want to avoid aluminum touching your food.
@@thatotherdebra1834 Thanks.
@@christianlacroix5430 You're welcome
Another option is to use something like a cheese cloth. (Though, I would check if you can put those in the oven) I know they have been used if you are doing the simmering or steaming methods. The main thing you are doing is forming the shape & making sure the seitan doesn't expand while cooking. Hope this helps!
WOW! at 2:23 for a second, I thought I saw 2 pieces of brain. Sorry, but it just looked like that.
What is MSG?
Don't use food coloring, use beets for red color.
I like the video but you use lard but you should use vegetable oil.
What brand of mushroom powder?
I've used this specific product for years: amzn.to/3KYRH3S
@@BoldFlavorVegan This product is being delivered to my house today! It has great reviews.
Green eggs and ham
Do I need to use the MSG?
You can leave out if you like but it would be better with it in.
Thank you so much!
no MSG, Red Dye, please
cant you add beet instead of red food dye
No unfortunately, it turns it a grey-ish color.
MSG?
Hehe... he said pinching a loaf
This looks great but Worcestershire sauce isn't typically Vegan. 😬 Just thought people should know.
A lot of store brands are accidentally vegan. 😊 I always read the labels just to be sure.
Seems like a lot of times to cook it.
1. in the oven on a baking sheet.
2. in the stock in a Dutch oven in the oven
3. in the oven in the Dutch oven to glaze
Hmmm
Yup, goes in the oven twice but the active time is low. The glaze is optional. My advice would be to not make this if you don't have the time.
@@BoldFlavorVegan thanks for the advise. I’m trying to make vegan ham in my Thermomix. The Thermomix has a recipe for seitan. It’s not seasoned with “Ham” type spices.
Americans _still_ need Quorn
i have quorn products where i live
@@dragonfirepeach4000 On further inspection Quorn have campaigns across many countries including the US. I stand corrected. This guy needs quorn though
Unless there's a wildly different recipe in the US Worchestershire sauce's key ingredient is fish, so vegan that ain't.
Pretty much all major grocers in the US carry a vegan version of Worcestershire sauce.
Um do you really need to cook it for 3 hrs? lol? I thought this was supposed to be easier.
Wait a minute, I thought Worcestershire sauce wasn't vegan, right?
You're right, most of the time it isn't, I use the Kroger store brand which is accidentally vegan and widely available in the US. There are other brands that are vegan (Annie's maybe?) but the Kroger one is my go-to.
@@BoldFlavorVegan Good to hear that there are vegan versions. I'll keep my eyes open.
👏👏👏👏👏👏👏👏👏👏👏👏👏👏👏👏
❤️
loving all of this, one thing tho, worechsetershire sauce is made from fish, so its not vegan ^^ but we vegans can just opt for another sauce
Respectfully, is there any nutritional value in this meal because what I see is flower, MSG and red dye.
It’s fun, interesting, creative, but what does that do for the body?
mushroom powder is msg
Red Food Dye is a HELL NO!!!!
Then leave it out. You can substitute with 1/2 teaspoon of beet root powder.
Worcestershire sauce contains fermented anchovies (fish), so it's far from vegan.
The one I used is vegan. My most recent video talks about this if you want more information.
I just tried this. The gluten never developed. Quite disappointing.
Did you add too much water? That is usually the case when that happens. This is a really low hydration roast, so at no point will the gluten be loose unless too much was added.
что такое мсж ?
I don't think Worcestershire sauce is vegan.
My grocer carries three brands of w-sauce that happens to be vegan, I use Kroger's store brand which is accidentally vegan.
Be sure to add that the Worcestershire Sauce should be the vegan type, since most Worcestershire Sauce is NOT VEGAN!!!
make sure the worcestershire sauce is vegan ,, most arent
Who has the time to do all this.