Vegan Maple Breakfast Ham

86eats.com

EvilNerdyBirdy

1 block super firm tofu, 14 to 16 oz

2 cups Vital Wheat Gluten

2 tablespoons tomato paste

¼ cup maple syrup

2 tablespoons tapioca starch or corn starch

1 tablespoon white sugar

2 teaspoons onion powder

1 to 2 teaspoons garlic powder

1 teaspoon smoked paprika

½ teaspoon black pepper

1 teaspoon coriander

⅛ teaspoon nutmeg

⅛ teaspoon allspice

1 teaspoon salt if you think it needs more (the bouillon and soy add a bit of salt as is)

2 tablespoons Garlic or Vegetable Better Than Bouillon (I used garlic)

2 to 3 teaspoons liquid smoke

1 tablespoon coconut aminos or soy sauce

2 tablespoons water if need (add last)

subheading: COATING:

A few tablespoons maple syrup

Salt

subheading: TROUBLE SHOOTING THIS REICPE:

I used high protein tofu in a vacuum sealed package and this what I strongly advise using. It is much firmer than regular firm tofu and has less moisture and a more chewy texture. If you opt to use regular firm tofu you will need to press it first and remove as much liquid as possible. You may need to adjust the amount of water in the recipet as well. Add the water last, adding just enough to accomplish a firm dough. I used high protein tofu in a vacuum sealed package and this what I strongly advise using. It is much firmer than regular firm tofu and has less moisture and a more chewy texture. If you opt to use regular firm tofu you will need to press it first and remove as much liquid as possible. You may need to adjust the amount of water in the recipet as well. Add the water last, adding just enough to accomplish a firm dough.

If you find your vegan breakfast ham has A LOT OF LITTLE HOLES, and a more BREAD LIKE TEXTURE this can be caused from under kneading the dough, BUT more likely cooking the seitan at too high of a temperature, or for too long. Check your ovens temperature with an oven thermometer. Your oven may just be cooking hotter than it registers. Also gas and electric ovens tend to cook differently. If you do not have an oven thermometer you can reduce the heat in your oven by 25 degrees, and keep the seitan covered for 50 minutes and open for 10. If you find your vegan breakfast ham has A LOT OF LITTLE HOLES, and a more BREAD LIKE TEXTURE this can be caused from under kneading the dough, BUT more likely cooking the seitan at too high of a temperature, or for too long. Check your ovens temperature with an oven thermometer. Your oven may just be cooking hotter than it registers. Also gas and electric ovens tend to cook differently. If you do not have an oven thermometer you can reduce the heat in your oven by 25 degrees, and keep the seitan covered for 50 minutes and open for 10.

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