QUICKER & EASIER VEGAN HAM with wheat gluten | Pig Saver
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- čas přidán 5. 03. 2022
- After my recent video testing the original pig saver vegan seitan ham recipe, I got a bunch of requests to make a quicker and easier one that doesn't involve washing the flour method. I'm excited to share what I came up with using vital wheat gluten instead. I hope this is good enough to carry the pig saver name! I look forward to hearing your modifications to make this VWG version even better.
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Recipe inspired by:
- @krazyasianmeatsvegetation1816's original recipe: • ‘Pig-saver' ham 2.0, V...
- I used Gentle Chef's Succulent Seitan Turkey from his holiday PDF (pg. 11) as the base for the ham here: thegentlechef.com/wp-content/...
GEAR:
Vitamix - these things last FOREVER (updated model): amzn.to/3sh6PQv
The Vital Wheat Gluten I use: amzn.to/3lWjgjG
Stand mixer (updated model): amzn.to/2XbBeUZ
MSG: amzn.to/3Cr2Sfs
Heavy duty aluminum foil: amzn.to/3AnNBLZ
Cutting board: amzn.to/3lWjozG
Chef's knife: amzn.to/3jMvCIl
(Above are affiliate links)
RECIPE:
To a blender add:
- 10oz of extra firm tofu
- 1 and ½ cup (360 ml) water
- 3 T Brown sugar
- 3 teaspoons Salt
- ½ tsp MSG
- 2 T Liquid smoke
- 2 T Mushroom powder
- ⅛ tsp + 2 drips McCormick vegan red food dye
Into a bowl add:
- 2 C vital wheat gluten
- ¼ cup all-purpose flour
- 4 tsp onion powder
- 2 tsp garlic powder
Glaze:
- 1/2 cup maple syrup
- 1/2 cup brown sugar
- 2 tablespoons liquid smoke flavoring
- 2 tablespoons Worcestershire sauce
- ½ tsp ground cloves
Combine the blender ingredients with the dry ingredients in the bowl and knead for 5 min minimum.
Stretch out dough into a square, cut in half, and add 1 tsp 4-6 times about an inch apart to create fat deposits.
Form into a cylinder, wrap in foil and bake at 350F for 1.5 hours. Rest to cool so you don't burn your hands and then unwrap and poke with a fork 4-5 times on each side.
Simmer in veggie stock for 1.5 hours then rest in the fridge, in the simmer stock, for 8 hours.
After rest, remove from the stock, pat dry, and coat with half the glaze and bake at 350F for 30 min. Flip the roast at 15 min and use the rest of the baste.
Cut up and enjoy.
CREDITS:
- Video by Chris Gonzalez from Pexels
- Video by James Cheney from Pexels
- Video by RODNAE Productions from Pexels
- Video by Pressmaster from Pexels
- "Bamboo Swing, A7.wav" by InspectorJ (www.jshaw.co.uk) of Freesound.org - Jak na to + styl
Food science nerd here: what your missing in texture is due to the addition of AP flour and tofu. They’re weakening your gluten structure and softening the dough. The reason why you might add the AP in this instance is for the additional starch. But think about this: In Kim’s recipe there is only some starch remaining from the washing, and it’s mostly separated from your protein. When you’re working with powders, all the starches and fillers and such from your AP flour will be more thoroughly incorporated into the protein matrices themselves. In this case your AP is working against you instead of letting starches work alongside the protein in KIMS recipe.
Tofu adds protein and texture (though not much texture when blended), but at the expense of adding more mass and water. With the pig saver ham, you want to create the opposite of what you have here and aim for a highly elastic dough you can stretch and fold from the start. Yours is too wet and has to much impeding your gluten development.
Instead of AP flour I would add a touch of potato starch or chickpea flour. Little goes a long way. And think about some additional powdered protein, such as Pea Protein Isolate - with these you get additional protein and starch without adding as much mass, no extra water or mass from tofu, and a far more elastic dough.
You need to let this dough rest more before kneading and cooking to strengthen its protein bonding. The goal is a dough with strong protein fibers that are still highly elastic and workable.
And as far as kneading, you might also want to look into taffy hooks for “pulling” VWG dough to create the same fibrousness and chew you get from WTF. A well rested dough that’s been pulled can get awfully close to WTF strands. And does a much better job of tightening protein strands than kneading. Taffy hook is also an excellent way of incorporating butter/fat into the dough. You can just fold it in as you go.
Hope that helps. Keep it up!
This is what I'm talking about! This is awesome R, and I can't wait to try these ideas out. The goal of the AP flour was to add some of the "hidden" remaining starch that you miss while washing and I figured adding tofu would add some of the juicy-ness and mouthfeel that sometimes is missing from individual bites of VWG seitan, but that did ultimately weaken the gluten strands. I really like the idea of the taffy hook as well as subbing the AP flour for potato starch or chickpea.
@@BoldFlavorVegan you’re on the right track. What tofu adds in terms of juiciness though is really just… bland tofu water. Which isn’t super relevant to your desired finished texture when your second cooking method is a submerged boil. Meaning that what you did was take a well hydrated dough and added more hydration. It actively takes away texture and instead you get spongyness if you don’t cook properly (even more likely becaue of tofu’s natrual spongy quality). You either have to use a very firm tofu or press the hell out of it. I just wouldn’t use it at all.
Mouthfeel will come from proper gluten development relative to rest/shaping. Rest is everything with VWG. Think about those beautiful strands you get from WTF. That’s what you want to emulate. Rest allows the VWG strands to form and hydrate with less water, and pulling/stretching/folding them will allow you get similar results to WTF. Think about laminated pastry dough here - many many fine layers embedded snugly together; this mirrors actual muscle protein filaments far more accurately, and is what Kim had in mind when he developed the pig saver and his incorporation of fat between protein fibers.
The better you get at resting and stretching/folding your VWG dough, the longer, more elastic, but also compact your protein will become. The taffy hook accomplishes all of this simultaneously, and allows you to more evenly distribute your starches and fats BETWEEN all that protein to create a better mouthfeel.
Cooking method is important here too. With the same exact recipe you used, I think just baking would have given you better textural results. If I were you, repeating this same recipe with no changes, I’d steam this for your first cook to solidify texture without adding or losing any moisture. Then let it marinate in a brine, then BAKE for your final cook in order to reduce moisture and concentrate flavor. Even without a more pure starch or a powdered protein (with neither inhibiting gluten), what you’d accomplish is better integration of tofu and control of moisture for you’re desired texture.
R, you're a seitan genius. For the taffy hook, are you talking about something like this (czcams.com/video/7XnrM0mwB40/video.html), correct? Looks amazing. I did a quick look, but can't seem to find one online. I'll do some more digging later. I wonder if there is a makeshift version of this that people can use at home as I do want to keep these recipes accessible to the average home cook (like myself) that has typical kitchen equipment. I wonder if there is a way to rig this up with a normal closet hanger or a way to have something attached to a cutting board that would stay solid enough to apply this pressure to? I'll need to think about that.
What do you think about this recipe concept (anyone else reading this please chime in too!!):
Dry:
- 2 cup VWG
- 1/4 cup Chickpea flour (replacing the AP flour)
- 4 tsp onion powder
- 2 tsp garlic powder
Whisk together until disolved (same but blending tofu):
- 1 & 1/4 cup of water (cut from 1 & 1/2 cup, also no tofu this time)
- 3 T Brown sugar
- 3 teaspoons Salt
- ½ tsp MSG
- 2 T Liquid smoke
- 2 T Mushroom powder
- ⅛ tsp + 2 drips McCormick vegan red food dye
Technique:
- Combine and knead for 5 min
- Rest for 30 min
- Dough hook or manual stretching for another 5
- Wrap in foil
- Steam for 1 hour (maybe fry simmer, fry here instead?)
- Bake for 1.5 hours
- Rest overnight
- Glaze and enjoy
@@rcorridoni2435 What an elaborate, interesting, informative and great idea to try.
@@BoldFlavorVegan oooo- please try this and let us know!
Yum! I can attest as the official taste tester that this version of the ham is awesome!
Easier version is totally worth the time saved, especially if you’re using the ham in a recipe or a sandwich.
This as awesome flavor. Stop at the point of placing in the oven and did an instant pot version. Place the steam rack in bottom of pot, add 1-1/2 cups water. Seal the lid and cook for 40 minutes. Once cooled removed. Cooled down to handle. Removed the wrap and poked the roast. Did you glaze bake once. Remove the cooled again and let rest in the refrigerator overnight. This brought the nice smoky flavor. Removed from the refrigerator and re-glazed one baked at 350ºF for 30 minutes. glazing again 15 minutes.
Let cool sliced made into ham and cheese sliders for church men's breakfast. 36 slicers had 4 leftover for me.. Great job you did on this recipe. Nice texture. Thanks
VERY good to know. Thanks for stopping by and logging your experiment here, sounds delicious. Anytime I can use the IP to make a roast, I usually do that. Love the set and forget.
Thank you for your continued experimenting, so we dont have to! I loved your other pig saver vid, but didnt do it bc of all the fuss and muss... this one is doable! Thanks again, keep them coming :)
I've tried this recipe several times and I like it a lot. While this easier version sacrifices some of the texture- it's definitely worth the time saved to me. I'll be making a new batch today. Thank you for the recipe!!!
That is great to hear! So glad you enjoy it :)
Made this for Easter and it was excellent. My omni family enjoyed it, too! I added two heaping cups of VWG and it held together really nicely, only had to knead a min or two. I also took the comments suggestion of using chickpea flour instead of AP. Overall, I loved this, so thank you for experimenting and putting together the video!
Fantastic to hear! Thanks for sharing Rob! The power of this community is so wonderful.
Just made this and it's soooo good!!! My colouring wasn't as "pink" but the taste is awesome! The texture turned out great as well. I tweaked the braise with Chef TJ's recipe (soy sauce, red wine vinegar, liquid smoke, chickun seasoning, onion powder, garlic powder and water) and honestly the flavour was so on point :) Thanks for sharing this awesome easier recipe. My WTF one didn't fare well, but will try that one again :)
Love it! So glad to hear that. Always great to hear about mixing and matching of recipes :)
Add 1/2 cup pea protein w 1/4 white pepper to the stage where you put the butter on sprinkle all over then Roll etc
I’ve been meaning to experiment with pea protein!
I will definitely try this recipe. You're becoming my favorite vegan recipe channel on CZcams. Keep up the great work!
I'm honored! Thanks so much for watching. I'll keep em' coming :)
New to your channel and love the content. Thank you for your valuable time in researching, testing and making these recipes.
Welcome! Glad you found the channel and are enjoying. Just hope I help a few people make awesome vegan food :)
Best Seitan ham I have ever made! We made it for thanksgiving this year and everyone enjoyed. I used vegan ham seasoning (from Amazon) in the seitan and the simmering broth. Thanks for the recipe!🎉
Makes me happy to hear! Glad you all enjoyed!
@jennifervermillion Could you please share as to how much of the vegan ham seasoning you used? Thank you
Wow!! looks so delicious and tempting 😍😋 it's new for me thanks for sharing 👍❤️
Thanks a lot for this recipe, I will try it with a few changes !
Awesome! Can't wait to hear about what you find.
Thanks so much for this!!!
You're so welcome!
oh YES
i’m super pumped about this one; i haven’t tried washing flour yet personally, due to some space and time constraints. Again, really excited! thanks so much :)
Then this one goes out to you, Binkus! Hope you enjoy!
Another great video, dude.
😊 thanks so much for watching!
This looked so yummy. Would love to make it one day! 😋
If you do, would love to hear how it goes!
Wow, looks really good.
I like it a lot! Might be biased though haha.
Wow, this video was great and very well done!
Just made it but without the butter pockets. DUDE! So good! Thank you!!!
So great to hear! I haven't tried it without the butter, so good to know that it is still really good without that.
@@BoldFlavorVegan more than really good! The whole family loved it.
@@nolaabifrida4866 Makes me happy to hear that :)
Hi Mike, Thank you for posting this awesome video. I have never tried WTF as it looks like way too much effort but wanted so badly to make ham, so v happy to try your version. It is the best seitan ham I've made to date (and I've tried a few) - nice taste, texture is good (slightly grainy but appreciate not WTF) good amount of smokiness (I also used smoked sea salt). Sadly my Aussie brand of vegan red dye didn't give the lovely pink colour (just brown) but still v happy. Used 2T wholegrain mustard and 1/2C maple syrup to coat the Beast. Keep up the great work!
😋
This made my day! Glad you liked it and that you made adjustments to make it your own. That’s is what this is all about!
I was looking for a high protein version of the PSH recipe, and will try this, standing by for further iterations
Great! I'll probably tackle this again at some point :)
Great, looking over your channel I've quite a few recipes to try :)
Tried this yesterday / today was ok for me😊
😮 i need to make this for Christmas!
This is the most informative and cooperative thread ever - thank you! The only thing I can’t source is MSG - any alternative recommendations or will
It make a use difference if I add a tbsp of soy and reduce the liquid content a little? Also 🤔 thinking I will use my dough hook on on my kitchen aid instead? Happy Christmas and keep working your magic 😊
Look for mushroom seasoning. Has the same unctuous flavor. It's sometimes MSG free but it's delicious
Edit: The roast goes into the oven at 350F/175C for 1.5 hours and it is simmered for 1.5 hours. Full recipe text in the description.
Check out my recent video where I test out the Pig Saver Ham: czcams.com/video/U8mD1hMWAG8/video.html
What would you like to see next? Reply to this and let me know!
this is great I need to get me a meat slicer and a smoker cant wait to play around with this thank you sharing :)
Hello. Looks amazing! Can you substitute beet root powder for the red dye?
No, unfortunately, I've heard it turns grey during the cook.
Worcestershire sauce usually contains anchovies, so be sure to buy the vegan version.
This recipe looks great! Could I substitute beet powder instead of the food dye? Thanks
My guess is yes, that would work, but I haven't tested that with this recipe and haven't worked with that ingredient in a long time. If you try, can you us know how much you used and your results so others can have that info? Seems to be a big question!
So funny on your other video I asked why you don't use the VWG. Thank you for this. I have so much lol...do I have to use tofu? Any other substitute for texture for that?
You sure can, it will just be different than my final product. In the comments I think I've seen people sub it out with other ingredients.
Amazing, will definitely try it, couple of questions, how long is the simmer? And is there an alternative to aluminium foil? I try to void cooking anything in aluminium as it’s pretty toxic…,
Thanks from r all you recipes!!
1.5 hours, I've seen people wrap seitan in parchment and then aluminum but I've never tried that with this recipe. Good luck!
@@BoldFlavorVegan thanks for getting back to me! I’ll try it out!
It looks delicious! I'm going to do it for the December holidays! I have two questions: 1.- How long do you take it in the oven with aluminum foil? 2.- How long does it take to boil after? Thank you. Greetings from Guayaquil Ecuador
Hi! So glad you're going to try this out! Check out the full written recipe in the description. That will answer your questions. Let me know if you run into any issues and I'll try to respond as soon as I can :)
I will try this soon .still eating store bought veggie ham .Now I can compare them. Since 1989 the only ham like food I tried was Yves Veggie Canadian bacon not their veggie ham .It’s now called veggie bacon ,looks like lunch meat but in a sandwich is pretty good .In 1989 there was not much veggie food available like today!
Thank you for the tutorials .Love to see yummy vegan food options .I appreciate variety and so many ham alikes is a true gift!!!
Thanks so much for watching! Glad you like them!
Thanks for the video Mike, looks delicious!
Is there any other type of powder or flour we can use instead of mushroom powder? That’s a very hard to get ingredient where I live 😅
Probably more MSG? Or some miso paste
Vegemite, marmite, golden mountain sauce, even Maggi sauce will all work pretty well in place of mushroom seasoning.
You want something that is fermented, yeasty, and very rich in flavor like any of those options are.
Others got to this faster! I love their suggestions. My gut says Gene is right with maybe a tablespoon of miso, but also love all of Jess L's ideas too. These should all work so use what is available to you. One thing to watch out for is that with the use of any dark colored seasonings, like Maggi sauce, you'd want to adjust maybe a drop or two less of the food dye depending on how much you add.
I realize this is not current, but if you can get packages of dried mushrooms, you can grind them yourself in a blender or a Bullet. It's also cheaper than buying pre-ground.
@@veganleigh4817 thank you!!
What is time and temp for prebake,? Love the wash flour version. First time trying the quick version.
You bake at 350F for 1.5 hours. The full text version of the recipe with times/temps is in the description :)
In the final roasting phase now. Smells and looks amazing! Next time will knead for 12 minutes though. Aparantly a more "meaty" texture emerges after a longer and forceful knead of 12 minutes.OK Out of oven now. SO. I would make it again with more kneeding, BUT would prefer the Torfurky premaid hamstyle. Left me longing for tofurkey ham with this glaze honestly. Glaze is ON!
Sir, is it possible to just use gluten powder and not have to wash flower to get gluten? Thank you for your time!
Great video! We featured your video this week on my website in our "Concessions" area. Link is in my bio!
Awesome! Thank you!
@@BoldFlavorVegan no problem! Sign up is free. You can promote your own content on my site at anytime😊
My core seitan recipe is: 140g gluten, 30g chickpea flour, 120ml water, combine just enough to get ingredients evenly mixed (30 seconds, not 5 minutes), double wrap in foil and steam for 45 minutes. Then it all depends on how you spice it. If you let it cool overnight, its a really nice, slicable meat that's pretty firm.
Chorizo, for example uses 10 cloves chopped garlic, 1 tbsp smoked paprika, 1 tbsp onion powder, 1/2 tsp black pepper, 1/2 tsp salt, 1/4 tsp cayenne, 1/2 tsp chili flakes, 2 tbsp olive oil, 2 tbsp tomato puree, 2 tbsp soy sauce, 1 tsp beetroot powder, 1 tbsp red wine vinegar., 1/2 tsp liquid smoke.
Very nice! That is similar in hydration to the upgraded version of this that I just did. Sounds like an awesome recipe. czcams.com/video/114CQbX1tOA/video.html
How important is the 8 hours in the refrigerator in the simmering broth after it's simmers? It finished the simmering really late last night I was too hot to put in the fridge right away so it's been on the counter overnight in the broth but not refrigerated. Do I still need to refrigerate it for 8 hours?
No, I think you should be good to go! It’s more about the rest to let the gluten continue to firm up than the refrigeration itself. I’ve let things sit on the counter overnight that way before and was fine eating it from a safety standpoint but move forward at your own risk, of course :)
Looks more like Leberkäse from the consistency. I gotta try this. I miss Leberkässemmeln
I’m allergic to soy so I’m going to try this with oatmeal and vital wheat gluten made sausage that way
I feel like this recipe and the WTF recipe would lend themselves well to using a food processor.
If you make the pink slime in the food processor and then add the seitan and blend again for about 30s you will have developed the gluten to about the right point.
The same could be done for WTF, I think, just by processing water + flour for a short period, changing the water, and repeating until you have reached the desired end point.
A stand mixer would be slower but the method should be about the same.
I'd love to see you do a test kitchen/tutorial for how to adapt these recipes to food processors or stand mixers.
You know, 90% of the time I knead my dough by hand and every once in a while I'll lug out the stand mixer. I haven't used my food processor that much for developing gluten and I love the idea of making these recipes as simple as possible for those that have the equipment. Much easier to press a button. This is a really cool idea and something I feel like I can test pretty easily. If you have any other tips, let me know!
Re this recipe: I do feel like if you add the tofu, you'd need to do it in a high-powered blender. I've never tested it, but in my experience food processors (or at least mine!) don't liquify very well and you might end up with teeny bits of tofu in the liquid. If you try the food processor route for this, would love to know how it works out! Would be so great to have a "one pot" (or processor) seitan!
@@BoldFlavorVegan Sure, I'll leave a comment if I do get to trying it.
Kenji from serious eats has a good explanation for using a food processor for making dough on his New York Pizza recipe on CZcams (about 5 mins in) if you're interested in using a food processor for making dough
@@jessl1934 Thanks for the lead!
I just did this recipe using my food processor for everything, just swapped to the kneading blades when I added the gluten.
This made the process a lot more simple and it tastes amazing.
how long you process...😊
I am glad that you save the aluminium foil,
because sometimes when I watch CZcams,
it seems as if 99 % of the aluminium foil in the world
is being used (or wasted) by people in North America.
To a European, it is so weird.
Also when you think of all the beer and soda cans
(and bottles) that are not regularly recycled.
In many parts of Europe, we have had
a bottle deposit system in place for ages.
This may sound strange but this is on my bucket list to make meat with vital gluten. Do I actually need to put MSG in this as I don't have it? And what does MSG do in this recipe thanks Nancy from Connecticut
Nope! MSG just adds extra umami to the recipe, but you can sub by just adding the same amount of salt. Good luck and I hope you check this off your bucket list soon! Let me know how it goes :)
MESMERIZING 😅❤😊
How long does the roast go into the oven?
Also, how long do I let the roast boil in the veggie stock?
Grr, meant to add that info to a text overlay but ended up forgetting. Thanks for asking. The full recipe text is in the description.
Oven: 350F/175C for 1.5 hours
Simmer for 1.5 hours.
Thanks!
Instead of the red food coloring do you think beet root powder would work?
I’ve seen Sauce Stache use beetroot powder so it’s worth a shot.
I think maybe blending the seitan to get that toffee consistently. Imma try it
Let me know how it goes!
How did it go?
After simmering, did you let it sit overnight in the broth, or did you remove it? I recreated this recipe, using chickpea flour instead of AP flour, and thought it was overall amazing, but it certainly didn't seem as juicy as yours. Which bothered me, as I left it in the simmering liquid overnight.
Glad it turned out! I did leave it in the simmering liquid overnight. The juiciness was from the butter trapped inside of the loaf, not from the simmering liquid per se, so maybe it seeped out?
That would have been helpful information
i wonder if you used cooked lentils and water it could work. as i've seen people make tofu with that. And since lentil is already pink you may not even need to add food colouring.
Interesting! If you try let me know!
Can't I take tomato pate and/or paprika powder for the color? 🙂
I’m going to use beet powder
Question: Can you make this up ahead of time and bake later on or can you bake and freeze or put in fridge a couple of days ahead of time.?
After the simmer and overnight rest you can freeze indefinitely and yup defrost in the fridge/on the counter day of!
@@BoldFlavorVegan I will be making the no-tofu version. I'm confused about the Simmer part after it is combined and mixed then I knead it by hand for 5 min. or can I use the hook both times resting 30 min in between. Will I pre-bake it for 1 1/2 hrs in foil at 350 then cool slightly and put it in the broth and simmer for 1 1/2 hrs (is this what you mean by steaming it?) . Do you think I can use the vegan Ham flavoring to make the broth? Please give me some guidance as I am lost. Thanks
@@karenwatt3103 By no-tofu are you talking about a modified version of this video or are you talking about my other ham videos? Just want to make sure. If you're doing a modified version, I might not be a ton of help as I haven't done that before.
Do I say steaming in the video? I almost never steam setian and don't use that for the ham, I just can't get it to work, personally, so I always simmer or slow cook.
The vegan ham flavoring should work perfectly.
@@BoldFlavorVegan It was one that was posted shortly after R Corridoni replied to you, it had a comment 'what do you think about tis recipe concept?' It wasn't a video just a recipe to try, but uses 2 TBsp of liquid smoke in the mix.
Can someone explain to me (nicely) why there is so much build up on the bottom of the Dutch oven? Got my first super nice one at Christmas so I’m a novice. I know woks are seasoned. Not sure why the enamel in this video is black.
It's seasoning. It's my #1 pot and I've been baking bread with it and using it almost daily for close to a decade. It is also not a high end one FWIW.
What can be used in place of mushroom powder, I called around and I can't find it here ..can it even be subbed? Can I use a mushroom gravy cube?
Someone else asked this in a comment and commenters had the ideas of: Vegemite, marmite, golden mountain sauce, miso, and Maggi sauce. I haven't personally tried any of these as replacements. If you do let us know how it goes! Note that if you use any dark sauces it will change the final color of the ham.
@@BoldFlavorVegan You can easily make mushroom powder just buy dried shiitakes and blend them in a coffee grinder.
@@kathryngannon485 Love this! Thanks so much I love little hacks like this as it lowers the number of items you need to keep in the pantry. I remember my mind being blown when I found out that you can make powdered sugar by blending regular sugar.
Wouldn't it be more dense if you process it in the food processor or blender?
That would certainly strengthen the gluten strands, which could result in a more dense texture. Funny you say this today, I'm working on upgrading this recipe and literally just tested using a food processor. If it works out I'll make a video about it within the next week or so.
@@BoldFlavorVegan Great! looking forward to it
Can I double this recipe? If so how long to bake & boil/simmer
I don't see why not, but I've never tried that before so I'm not sure the times. If you try doubling, let me know how it goes!
Sorry, what is MSG and VWG? Could you tell me what brand of mushroom powder do you use? I´ll order it from Amazon or whatever. I'm from Mexico City and I haven't seen mushroom powder here!
MSG is monosodium glutamate, vwg is vital wheat Gluten (you can use any Gluten Powder).
@@nilskortmann1701 Thank you so mucho!
Mushroom powder is dehydrated mushroom ground up. I found dried mushrooms in an Asian Market in another state, put in my blender and ground it up, store in a small bottle. Usually use a teaspoon to a tablespoon at a time so do not need much on hand.
Thanks a lot!
@@michelesoto5919
Mine came out tender but not seasoned enough. 😩
I didn’t use 3 tbls. of salt and don’t have MSG. Glaze was 💯 , though!
Yeah, the salt is a major component of the seasoning :/ if you make again you can sub the MSG for equal amount of more salt.
Glad you liked the glaze though!
I’ve used the washed flour technique…never again. Vital wheat gluten is sort of expensive, but worth it. It’s the same thing you get washing wheat flour, but without the time, effort, and wasted water.
Are there other types of glazes that are not sweet?
You can use whatever glaze you prefer, it doesn't have to be the one in this recipe. Usually sweet and salty go together, which is why most ham glazes are sweet. It wouldn't be my first choice, but you could use a vinegar or wine glaze, for instance.
I’m not vegan but that looks delicious ❤️
Thanks friend.
can the msg be omitted?
What water do you boil the ham with?
I recommend a veggie stock. Either store bought, homemade, or bouillon.
Can I use only all purpose flour instead of vital wheat gluten?
No, you’ll specifically need gluten. My other ham recipe uses AP flour though.
Okay thank you so much..
Do you need the MSG?
Nope - you can leave out or sub with more salt.
Hey what temp is the pre bake?
All temps are 350F, there is a full set of ingredients and instructions in the description.
Thank you for sharing this, I've been wanting to make this for so long. I have this in the oven, I forgot the onion and garlic 😱 I've put some in the simmer stock, wish me luck! 😊
Hope it was great!
@@BoldFlavorVegan it came out incredibly well all things considered, thank you 😊
Would be really good with a slice of pineapple on top with baked beans and potato salad!
How do you think the ham would be without the added butter?
Oh yeah! Would work for sure. Might not be as "juicy" when you cut into it.
alright.
but at least add coconut oil or something
@@frankchen4229 why coconut oil lol
@@nolaabifrida4866 sat fat
@@frankchen4229 why would you want to add saturated fat?
What is MSG?
What is MSG and VWG?
MSG is Monosodium glutamate a flavor enhancer, VWG is vital wheat gluten :)
where to get vegan Worcestershire sauce?
If you’re in the US Kroger store brand is vegan by accident.
Hmm. Maybe try chickpea tofu
CAN YOU DO A GLUTEN FREE VERSION
PLEASE! It's hard to find vegan options that are also gluten free.
Good idea! I'll think about how to do that!
Aloha Kitchen (Tiffani) uses Pea Protein, as a gluten free option with a binding agent- Konjac-Glucomannan or food grade methycellulose. I want to try instead of the two aforementioned binder(s) -- Gelatinized Maca Root powder as a binder. Other combos the pea protein adding fat marbelling - konnyaku cake with oil. i asked Tiffani if could i use steamed white yams for the "fat marbelling" texture. Aloha Kitchen also uses texture changes on vegan chicken she uses jackfruit boiled in vegan broth. I don't like jackfruit the taste is off putting to me. I prefer Artichoke hearts to make a chicken texture. I've also seen batter fried Banana Blossom Flowers as aka chicken
Bạn giỏi quá.món ăn rất tuyệt vời.rất tiếc bên mình không đủ nguyên liệu để làm
OK, so I made the non-tofu version. But I am not sure what type of liquid smoke you used. The one I used was so dark the look of the ham was more like beef. What brand/flavor should I be using for Liquid smoke. The Veggie eaters said it tasted good but the look was totally different.
Cries in celiac disease 😭 amazing recipe tho
😔
Anyone tried this without simmering for 8 hours? I don’t want to wait that long
Pressure cooking works- I make Seitan “chicken” breast using pressure cooking for about 30 minutes- works like magic
Mi no enteder NADA
the Worcestershire sauce I found wasn't vegan...it had fish in it. Sad.
Finished mine today, took three days to complete. Very underwhelming! The texture is so-so, flavour not that great either. Must sayvthat the ratio of ingredients in this recipe is off - had to add at least an extra cup of gluten flour, as the mixture was runny and would be impossible to knead. Will not be doing this again.
One thing i hate is that this takes 2 days to make.
maple syrup is free amen!!!!!!! GESARA! replicators! amen!
Можно рецепт на русском?!!!
For whosoever shall call upon the name of the Lord shall be saved. (Romans 10:13)
Ye adulterers and adulteresses, know ye not that the friendship of the world is enmity with God? whosoever therefore will be a friend of the world is the enemy of God. (James 4:4)
When Jesus heard it, he saith unto them, They that are whole have no need of the physician, but they that are sick: I came not to call the righteous, but sinners to repentance. (Mark 2:17)
Ok.
What is MSG ?
Monosodium glutamate , it adds umami. You can leave out if you don't have it.