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.
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.
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.