Bethany's Vegan Kitchen

This smoky ham style seitan is deliciously savoury, with a fantastic smoked flavour. It combines three different smoky elements; smoked tofu, liquid smoke and smoked paprika. This along with a few other seasonings, and roasted beetroot for colour, makes an amazing alternative to meat-based ham. It’s fantastic hot or cold in sandwiches, and it can be diced into cubes and used in a pasta sauce or brekkie tofu scramble

Yield; This will make roughly 700g of seitan ham Cook time; One hour

You’ll need;

1. 200g vital wheat gluten
2. 40g chickpea flour
3. 30g nutritional yeast
4. One teaspoon of onion granules
5. One teaspoon of garlic powder
6. Half a teaspoon of salt
7. Half a teaspoon of ground black pepper
8. 100g roasted beetroot
9. 100g smoked tofu
10. Two vegetable Oxo cubes
11. Three tablespoons of smoked paprika
12. One tablespoon of liquid smoke
13. 200ml warm water

Method;

• Place the smoked tofu, beetroot, Oxo cubes, smoked paprika, liquid smoke and water into a blender and blend until completely smooth
• Next, place the remaining ingredients into a mixing bowl and then mix well to combine. Once the dry ingredients are well combined, pour the wet ingredients into the mixing bowl. Mix the wet ingredients into the dry until a dough forms
• Knead the dough for a few minutes to activate the gluten
• Next, wrap the dough and then cook for one hour. Once the seitan is cooked, leave to fully cool to room temperature before refrigerating. Once the seitan is chilled, it’s ready to be unwrapped and sliced/chopped

I’ve really been enjoying this on sandwiches with tomato, lettuce and mayo, or inside a cheese toastie

It also works beautifully in a carbonara, with spaghetti in a creamy, savoury sauce

I have a number of other seitan recipes too, so if you’d like to check out how I make other kinds of seitan, and what dishes I make with it, click here to check them out