Here’s one of the most ridiculously easy and delicious seitan recipes you’re ever going to find. With the investment of just a couple dollars for ingredients and a little more than 2 hours of your time (most of which will be spent watching Netflix while the sham/scam bakes), you’ll end up with a beauty of a faux ham that easily serves 4-5 people.
I had my sham/scam for dinner with sauerkraut and potatoes because I was feeling exuberantly German one night. The next night, still feeling all Teutonic, the sham/scam accompanied a pea soup (recipe to follow).
This recipe, created by Courtney Oliverez, is pretty forgiving and flexible. If you want to substitute in different spices or sweeteners go for it. Just do not play around with the cooking time or temperature or the amount of vital wheat gluten.
Mix in a blender
14 oz can beets, juice and all (not pickled beets)
½ cup water
3-4 Tbsp brown sugar (I find 3 tablespoons is plenty but if you think you want it sweeter, go for the full 4 tablespoons). You could also try maple syrup for a deeper flavour. I haven’t done this yet.
¼ cup olive oil (or peanut oil)
3 Tbsp liquid smoke (yes, that seems like a lot but trust me on this).
2 Tbsp onion powder
2 Tbsp garlic powder (or as I discovered, 1 Tbsp garlic powder and one clove garlic work too)
3 Tbsp miso (either red or white)
1 tsp ground ginger
2 tsp sea or kosher salt (Measure this. With the amount of miso already in this recipe, your sham/scam can end up pretty salty very quickly if you over do the salt)
½ to 1 tsp pepper (preferrably white)
Mix in a large bowl
2 cups vital wheat gluten
¼ cup chickpea flour, almond flour or regular flour
Pour the blender ingredients into the bowl of flour. Combine everything with a spoon or your hands (I use my hands). You will end up with a very unappetizing pink and brain-like bowl of goop. Oh boy!
Let this mix stand for 15 minutes.
Preheat your oven to 325F.
After 15 minutes, lay a large sheet of heavy duty tin foil out on your counter. Place the dough mix on the foil and shape into an oval loaf. Wrap the dough thoroughly and tightly but leaving a bit of room for the dough to expand. I like to double wrap my seitan, and if you’re not using heavy duty foil, I strongly recommend you double wrap, making sure all the seams are sealed.**
At this point I like to “burp the baby”. Pat and smack the dough to help spank out air bubbles because you do not want an airy, bready loaf.
Place the wrapped dough on a sheet and bake for 2 hours. Remove from the oven and let cool. Seitan is always best if it’s allowed to cool for a minimum of 8 hours in the fridge, but I have to be honest, I almost always eat a slice of sham/scam as soon as it’s cool enough to handle because it’s that good
** What’s with all the security?? Seitan can explode in the oven if it’s not wrapped well. By the way, that is not my photo; I haven’t experienced the seitanic explosion yet.