One of the things I miss most from my meat eating days is ham. Not the cruelty and death that comes with it, or even the texture, but the smokey, sweet flavor that’s perfect on pizzas, in salads, or with Sunday dinner. I’ve been on the lookout for a ham seitan recipe for a while, and this recipe seemed to combine all the good flavors of ham in one place.
We ate this sliced into rounds on pizza, but I think this would be a great alternative to Tofurky at a thanksgiving dinner. It would be perfect baked with a glaze and slices of pineapple. This seitan is a bit soft as is, but if you bake it in the foil for 30 minutes at 350° F it comes out perfect for snacking and slicing.
Ingredients:
Dry-
• 1 cup vital wheat gluten
• 1 ½ tbsp all purpose flour
• 1 tsp salt
• ½ tsp garlic powder
• ½ tsp white pepper
• ½ tsp paprika
• 1/8 tsp ground cloves
Wet-
• 1/4 cup cool water, plus 2 tbsp
• 2 tbsp olive oil
• 2 tbsp maple syrup
• 2 tbsp tomato paste
• 1 tbsp pineapple juice
• ½ tbsp hickory flavored liquid smoke
Directions:
1. Mix the dry ingredients and add the wet ingredients. Process in food processor with dough blade attached for 2-3 minutes until it’s one large blob, and knead by hand for 5 minutes. Wrap log in a large piece of tin foil and twist ends.
2. Steam for 25 in pressure cooker, or 45 minutes using a normal steaming method.
3. Slice and sauté to serve, or bake with your favorite glaze.
Avocados and Ales 
I’m allergic to pineapple, so do you think substituting the pineapple juice w/ lemon juice & a bit of sugar would work?
Absolutely!
This looks great! I’m new to using a pressure cooker, though. Could you please describe how to steam using one? Thanks so much! Can’t wait to try your recipe!
Followed instructions and it came out rubbery. Not sure what to do differently or is it supposed to be like that.
Made this yesterday and it turned out rubbery. Then this morning, saw there is a ‘steam’ valve setting on my electric pressure cooker. Apparently, I pressure cooked the one yesterday. Not advisable.
You may find the texture changed after cooling. It’s quite soft after it cooks but when it cools down its much more ‘meaty.’ The steam valve should be closed during pressure steaming!
I figured out what I did wrong last time. Your recipe says to steam for 45 minutes or pressure cook for 25. Because I was using the pressure cooker, I only did it for 25 minutes. Problem was that I used the steam function on the pressure cooker which means I was just steaming it. So should have cooked it for 45 minutes. D’oh! Much better texture.