rants & recipes

Easter Orange Glazed Seitan Ham

Posted by ataraktos on 2011-04-24

After a long time of experimenting and enjoying steamed-in-foil seitan, I'm rediscovering simmered seitan. I have also discovered that what I've thought was "vital wheat gluten" has actually been closer to "vital wheat gluten flour" ... it's so confusing, because there is no standards for labeling ... what I'm actually using now is labelled as the flour and what I've been using, with less than stellar results in simmered seitan, has been labelled "vital wheat gluten".

So, how do you tell? Thanks to Bryanna Clark Grogan, for reposting this article for me ... the trick is - you look for protein percentage! What I'd been using was in the 50-60% range ... I've switched to Bob's Red Mill, which is 77% and the difference is significant. Non-soggy, perfectly stringy, simmered seitan.

Below is my standard recipe, to date, tweaked a little, as "ham" for Easter.

Seitan Ham

  • 325 grams gluten
  • 75 grams minute tapioca
  • 15 grams nutritional yeast
  • 2 tsp onion powder
  • 1 tbsp garlic powder
  • dash of pepper
  • 260 grams water + 1 tbsp beet powder
  • 25 grams marmite
  • 55 grams ketchup
  • 65 grams tahini
  • 50 grams soy sauce
  • 1/2 tsp thyme
  • 1/2 tsp rosemary
  • 2 tsp paprika
  • 1 tsp liquid smoke
  • 1 1/2 tbsp agave
  1. Dissolve beet powder in water. I add beet powder for a little color but it's optional. It loses its color pretty fast, anyway.
  2. Mix wet ingredients.
  3. Mix dry ingredients.
  4. Combine wet and dry, knead in bread machine for 10 minutes.
  5. Place seitan in stock pot. Nearly cover with water, plus 1/2 cup soy sauce and a teaspoon of liquid smoke.
  6. Bring to a simmer.
  7. Simmer 30 minutes, flip, simmer an additional 30 minutes.

Orange Glaze

  • 1/2 cup orange juice
  • 2 tbsp brown sugar
  • 1 tbsp brown mustard
  • 1 tbsp maple syrup
  • 1 tsp molasses
  • 2 tbsp vegan margarine
  • few drops smoke
  1. Combine ingredients in stock pot, reduce until thickend.
  2. Spoon over seitan (score and "clove", desired).
  3. Bake at 350 for 20-30 minutes, re-basting ever 10 minutes
Plated, with collards, Brussel sprouts and cauliflower-mashed potatoes.
My seitan recipe, adapted from recipes of Bryanna's with spices from various online recipes and adjustments here and there. Glaze and presentation adapted from this post.