Friday, December 15, 2017

Seitan ham and cashew cream cheese

The second part of my vegan holiday appetizers is here! 
I have some seitan ham and carrot rolls that are to die for! 
If you take these with you, then I recommend you to set some aside for yourself, because they will disappear really fast.
You have the recipes for my vegan ham and for my cashew cream cheese (I used both in the rolls) here, in this post :)
To make the rolls you just need a carrot that you'll cut into ribbons with a veggie peeler. On the carrot ribbons spread some cream cheese, then add a slice of ham, them a thin layer of cream cheese and roll that with the cheese inside. You have a video for this too, so it's easy to put together everything.

Seitan ham:


250 g (2 cups) vital wheat gluten flour
50 g (1/2 cup) chickpea flour
2 tbsp minced garlic (or garlic powder)
1 tbsp freshly cracked black pepper
1 tbsp smoked paprika
1/2 tbsp ground coriander
1/2 teaspoon sea salt
3/4 - 1 cup vegetable broth or water (depends of your wheat gluten)
2 tablespoons mild flavored vegetable oil
Vegan red food coloring, optional (I use beet water)
2 tbsp brown sugar, optional

Add all the dry ingredients in a bowl, then add everything else beside the water (or vegetable stock) and mix until well combined.
Add the oil then the water or stock little by little and knead well until you reach the desired consistency. When you reach your desired consistency knead your seitan well for at least 5 minutes to activate the gluten. If you want to add food coloring do it now and knead just a little bit.

Wrap it tightly in clingfilm, tie it at the ends and cook it covered with water in the oven or on the stove (in a deep dish) for about 1 hour and a half on medium-low heat. 
Keep it in the fridge for about a week, wrapped (if it's not wrapped it's gonna dry).

Cashew cream cheese
100 g (3/4 cup) cashews
30 g (1/2 cup) nutritional yeast
225 ml (1 cup) soy milk
15 ml (1 tbsp) lemon juice or apple cider vinegar
1 g (¼ tsp) black pepper
1 g (1/3 tsp) garlic powder
1 g (1/2 tsp) agar agar
1 pinch of salt

Soak the cashews for at least 1 hour, or better, overnight.
Add everything in a blender and blend until smooth.
Cook on low-medium heat until it thickens.
Store in an air tight container for about 1 week.

As I promised, you have a video too:

No comments:

Post a Comment