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This Pig Saver Ham recipe from washed flour uses vegan butter and leftover starch water to create pockets of fat around the seitan dough. The resulting texture will blow your mind!
Ingredients
Divide these ingredients to make two dough balls:
4 kg all purpose flour
1 tsp garlic powder
11 cups water
1.60 ml vegan red food dye
Season the gluten:
Smoked, flaked salt to taste
Add vegan butter and reserved starch:
6-8 tblsp vegan butter, dividedAdd some to the gluten and the rest to the starch water
About 2 cups reserved starch water
Glaze
1 tbsp maple syrup
1 tbsp yellow mustard
1 tbsp brown mustard
Smoked, flaked salt to taste
Directions
Follow this video for the recipe method and don't forget to subscribe to the Krazy Asian Meats Vegetation YouTube channel for more!
Ingredients
Divide these ingredients to make two dough balls:
4 kg all purpose flour
1 tsp garlic powder
11 cups water
1.60 ml vegan red food dye
Season the gluten:
Smoked, flaked salt to taste
Add vegan butter and reserved starch:
6-8 tblsp vegan butter, dividedAdd some to the gluten and the rest to the starch water
About 2 cups reserved starch water
Glaze
1 tbsp maple syrup
1 tbsp yellow mustard
1 tbsp brown mustard
Smoked, flaked salt to taste
Directions
1
Follow this video for the recipe method and don't forget to subscribe to the Krazy Asian Meats Vegetation YouTube channel for more!
I made this, taking 2 days with it. The first day was the washing and then the steaming. I let it completely cool before refrigerating , brought it to room temp marinating it a bit, then cooked it. I was pretty amazed with the texture. Very tender compared to making seitan with VWG. I think I accidentally added the full amount of margarine/vegan butter, though- it overall seemed a bit oily to us. I’ll def be using this recipe again with a few tweaks, mainly using less butter and some beet root powder versus food dye. I look forward to trying other washed recipes !
I am so excited to give this a try. Placed an order for smoked salt as I am typing this! I don’t can’t taste my food when I’m cooking due to my intermittent fasting, so if you had to eyeball a measurement for the smoked salt, how much would you say is the minimum I should use? Thank you in advance!
That’s a tough one, because it really is a matter of preference and it also is the main seasoning for the entire thing. I’d say based on the video it looks like he uses about 3 tablespoons, maybe a quarter cup? It is coarse ground salt, so it’s not as much sodium as fine salt. You can also air on the side of caution and use less, adding more if necessary as you eat it.