QUICKER & EASIER VEGAN HAM with wheat gluten | Pig Saver

After my recent video testing the original pig saver vegan seitan ham recipe, I got a bunch of requests to make a quicker and easier one that doesn't involve washing the flour method. I'm excited to share what I came up with using vital wheat gluten instead. I hope this is good enough to carry the pig saver name! I look forward to hearing your modifications to make this VWG version even better. COME HANG OUT: Instagram: https://www.instagram.com/boldflavorvegan/ TikTok: https://www.tiktok.com/@boldflavorvegan Threads: https://www.threads.net/@mike_trabert Facebook: https://www.facebook.com/Bold-Flavor-Vegan-104330438306865 Reddit: https://www.reddit.com/r/BoldFlavorVegan/ Recipe inspired by: - @krazyasianmeatsvegetation1816's original recipe: https://youtu.be/yQAXyjlQwao - I used Gentle Chef's Succulent Seitan Turkey from his holiday PDF (pg. 11) as the base for the ham here: https://thegentlechef.com/wp-content/uploads/2016/11/The-Gentle-Chef-Holiday-eCookbook.pdf GEAR: Vitamix - these things last FOREVER (updated model): https://amzn.to/3sh6PQv The Vital Wheat Gluten I use: https://amzn.to/3lWjgjG Stand mixer (updated model): https://amzn.to/2XbBeUZ MSG: https://amzn.to/3Cr2Sfs Heavy duty aluminum foil: https://amzn.to/3AnNBLZ Cutting board: https://amzn.to/3lWjozG Chef's knife: https://amzn.to/3jMvCIl (Above are affiliate links) RECIPE: To a blender add: - 10oz of extra firm tofu - 1 and ½ cup (360 ml) water - 3 T Brown sugar - 3 teaspoons Salt - ½ tsp MSG - 2 T Liquid smoke - 2 T Mushroom powder - ⅛ tsp + 2 drips McCormick vegan red food dye Into a bowl add: - 2 C vital wheat gluten - ¼ cup all-purpose flour - 4 tsp onion powder - 2 tsp garlic powder Glaze: - 1/2 cup maple syrup - 1/2 cup brown sugar - 2 tablespoons liquid smoke flavoring - 2 tablespoons Worcestershire sauce - ½ tsp ground cloves Combine the blender ingredients with the dry ingredients in the bowl and knead for 5 min minimum. Stretch out dough into a square, cut in half, and add 1 tsp 4-6 times about an inch apart to create fat deposits. Form into a cylinder, wrap in foil and bake at 350F for 1.5 hours. Rest to cool so you don't burn your hands and then unwrap and poke with a fork 4-5 times on each side. Simmer in veggie stock for 1.5 hours then rest in the fridge, in the simmer stock, for 8 hours. After rest, remove from the stock, pat dry, and coat with half the glaze and bake at 350F for 30 min. Flip the roast at 15 min and use the rest of the baste. Cut up and enjoy. CREDITS: - Video by Chris Gonzalez from Pexels - Video by James Cheney from Pexels - Video by RODNAE Productions from Pexels - Video by Pressmaster from Pexels - "Bamboo Swing, A7.wav" by InspectorJ (www.jshaw.co.uk) of Freesound.org