Vegan Seitan Ham (Schinken) by @machsmirvegan

≈ 2h45

🌾

1.5 kg

Wheat Flour

🧄

2 g

Garlic Powder

🧅

2 g

Onion Powder

💧

900 ml

Water

15 ml

Red Vegan Food Coloring

🧈

50 g

Margarine

🍲

2 l

Broth

🍯

15 ml

Agave Syrup

🌼

15 ml

Mustard

🫙

Spices

Preparation Steps

  1. Step 1/13

    Combine 1.5 kg high-protein wheat flour, garlic powder, onion powder, salt, and black pepper in a large mixing bowl.

    🌾high-protein wheat flour
    🧄garlic powder
    🧅onion powder
    🧂salt
    ⚫black pepper
    🥣large mixing bowl
    🥄measuring spoons
    ⚖️kitchen scale

  2. Step 2/13

    Mix 900 ml water with red vegan food coloring and beet juice in a measuring jug.

    💧water
    🧴red vegan food coloring
    🧃beet juice
    🥛measuring jug
    🥄measuring spoons

  3. Step 3/13

    Pour the colored water into the flour mixture and knead until a cohesive dough forms.

    🌾high-protein wheat flour
    💧water
    🧴red vegan food coloring
    🧃beet juice
    🥣large mixing bowl

  4. Step 4/13

    Shape the dough into a ball and cover it completely with fresh water.

    💧water
    🥣large mixing bowl

  5. Step 5/13

    Massage the dough underwater to release starch, then drain the cloudy water through a fine-mesh sieve.

    💧water
    🥣large mixing bowl
    🧺fine-mesh sieve

  6. Step 6/13

    Refill the bowl with fresh water and repeat washing until the water is only slightly milky with occasional starch streaks.

    💧water
    🥣large mixing bowl
    🧺fine-mesh sieve

  7. Step 7/13

    Knead 50 g vegan margarine into the washed gluten dough until evenly incorporated.

    🥛vegan margarine
    🥣large mixing bowl

  8. Step 8/13

    Braid the dough strands and tie the braid into as many knots as possible to create a fibrous texture.

  9. Step 9/13

    Bring 2 l vegetable broth to a gentle simmer in a large pot.

    🍲vegetable broth
    🍲large pot

  10. Step 10/13

    Lower the knotted seitan into the broth and simmer gently until firm.

    🍲vegetable broth
    🍲large pot
    🥢tongs

  11. Step 11/13

    Remove the seitan from the broth and let it cool completely before glazing.

    🥢tongs
    🍳baking dish

  12. Step 12/13

    Stir agave syrup and mustard together, then brush the glaze over the cooled seitan.

    🍯agave syrup
    🌼mustard
    🥣large mixing bowl
    🖌️pastry brush
    🥄measuring spoons

  13. Step 13/13

    Bake the glazed seitan in the oven until the exterior is lightly crisp and browned.

    🍳baking dish

Composition

Ingredients

Types

Seasonings, Liquids, Food coloring, Sweeteners, Condiments

Ingredients

Wheat flour, Garlic powder, Onion powder, Water, Red vegan food coloring, Margarine, Broth, Agave syrup, Mustard, Spices

Allergens

Mustard

Dietetics

Dietary regimen

Vegan, Vegetarian, Plant-based, Dairy-free, Egg-free, Lactose-free

Calories

230 kcal

Macro nutrients

Protein: 28g, Carbohydrates: 18g, Fat: 5g, Fiber: 1g, Sugars: 2g

Nutritional Information

Minerals

Iron: 3mg, Calcium: 45mg, Potassium: 180mg, Sodium: 520mg

Vitamins

Vitamin B1: 0.3mg, Vitamin B3: 4mg, Folate: 55mcg

Preparation

Time Information

Preparation

1 hour 30 minutes

Cooking

1 hour 15 minutes

Overall

2 hours 45 minutes

Difficulty

Level

Hard (3/4)

Steps

13 steps

Equipments

Utensils

large mixing bowl, fine-mesh sieve, large pot, baking dish, pastry brush, measuring jug, measuring spoons, kitchen scale, tongs

Appliances

Oven, Stove

Type

Type

Type Of Dish

Main Course, Meat Alternative, Side Dish

Occasions

Christmas, Sunday Lunch, Holiday Meal, Dinner

Origin

Source

Platform

instagram

Original Creator

@machsmirvegan

Origin

Cuisine

German, European

Geographic

Germany, Europe

Various

Aspect

Texture

Crispy, Chewy, Fibrous, Tender

Flavors

Savory, Umami, Garlicky, Peppery, Sweet, Tangy

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Cool completely before storage,Do not leave out longer than 2 hours), fridge : 4 days (Store in an airtight container,Keep at or below 4°C,Reheat until hot before serving), freezer : 90 days (Cool completely before freezing,Wrap tightly or use a freezer-safe airtight container,Thaw overnight in the refrigerator)