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VEGAN FEAST SUBSCRIBERS' COOKING AND RECIPE FORUM>
Bryanna's Soy and Seitan "Ham"
ChristineS
20 posts
Apr 25, 2008
5:39 PM
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Hello, I was having a difficult day, still cooking meat for the rest of the family. My husband and daughter are the carnivores, my little boy and I are not. Anyway, I was weakening and craving meat......so I whipped up this recipe. Now, it did take most of the afternoon, but WOW! was it worth it. I love this "Ham".
I did have a question, my "hams" weren't browning nicely, so I took the foil off for the last 10 minutes, Should I have been more patient and leave the foil on? The result was slight browning, but the sauce dried up pretty quick.
This is a wonderful dish. I had "ham", mashed potatoes and green beans for dinner and it was really good. This will be a staple in my kitchen! Thank you Bryanna!
Christine
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Bryanna
Owner/Moderator
2332 posts
Apr 25, 2008
6:41 PM
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I'm so glad you like it, Christine! What I usually do, with all seitan, is cool it off thoroughly, or freeze it or whatever, and then, before serving, I roast it for half an hour to an hour in a covered roaster and then it browns nicely.
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ChristineS
21 posts
Apr 25, 2008
8:30 PM
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I will try that with the one I put in the freezer.
Thank you again!
Christine
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Debbie
1485 posts
Apr 28, 2008
12:58 PM
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Christine,
You did it right. I like to roast the 'ham' in the oven for a while before I took it out.
I, too, love this soy ham. It's the best soy ham I ever tasted. Sometimes I think I miss the 'spices' or 'flavor' instead of the meat. I miss the 'pastrami' flavoring instead of the pastrami, for example. I love Bryanna's seitan corned 'beef', for example, because I like the spices. I want to be a vegan or vegetarian but I don't want to give up the 'flavor' of food I used to have.
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Debbie
Cooking is like love. It should be entered into with abandon or not at all. ~ Harriet Van Horne
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melissaf
1 post
May 06, 2008
7:25 AM
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I really want to try the ham recipe, I agree it is the flavor I sometimes miss, too. I just tryed the roast beef seitan and made french dip sandwiches like you suggested Bryanna, oh my gosh, they were soooo good. I think this could easily be served to an omni! Back to the ham, I live in the states, our McCormick's bacon flavored bits don't say Clubhouse on them, do you think they are probably the same? Also, Bryanna, somewhere (don't rememeber where, sorry) I saw you had a guest over (maybe Mad Cowboy or something??) and had a glaze that looked wonderful on your ham. Do you have that recipe posted anywhere, or where can I get it? Thank you so much for your help. Your recipes and suggestions make it soooo much easier to be vegan in a world where I am surrounded by carnivores! The animals and I thank you!! :)
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Bryanna
Owner/Moderator
2343 posts
May 06, 2008
5:15 PM
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Melissa, McCormick's is the same as Clubhouse! I think that glaze was just brown sugar mixed with Dijon mustard to a paste that would stick on!
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ChristineS
34 posts
Jun 06, 2008
9:22 PM
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Bryanna, I just made a batch of your beefy seitan from you Nonna's cookbook. The flavor is unbelievable! I do have yet another question though. I know I am suppose to store the "roast" in the cooking liquid in the frig. but do I freeze it in it as well? And then when I roast it in the covered roasting pan as you suggested (1/2 to an hour) for browning, is it with or without the liquid?
What a great taste! I only bought one bottle of Marmite from Amazon.com. I now know why they sell them in cases of 6! I just ordered them tonight. I've read people either love it or hate it.......I love it! It is strong....a little goes a long way.
Thank you,
Christine
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Bryanna
Owner/Moderator
2365 posts
Jun 09, 2008
10:01 AM
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Glad you liked it, Christine! You can freeze the roast on it's own.
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