Glazed Gammon-Free Roast (Print View)
Sweet and savory glazed plant-based gammon alternative with rich, hearty flavors and a sticky finish.
# What You'll Need:
→ Roast
01 - 1 3/4 cups vital wheat gluten
02 - 3/4 cup canned chickpeas, drained and mashed
03 - 2 tablespoons nutritional yeast
04 - 2 tablespoons olive oil
05 - 2 tablespoons tomato paste
06 - 2 tablespoons soy sauce
07 - 1 tablespoon smoked paprika
08 - 2 teaspoons onion powder
09 - 1 teaspoon garlic powder
10 - 1 teaspoon ground white pepper
11 - 1 teaspoon dried thyme
12 - 1 1/2 cups vegetable stock
→ Simmering Liquid
13 - 6 1/4 cups vegetable stock
14 - 2 bay leaves
15 - 1 onion, quartered
→ Glaze
16 - 1/3 cup brown sugar
17 - 2 tablespoons maple syrup
18 - 2 tablespoons Dijon mustard
19 - 2 tablespoons apple cider vinegar
20 - 1 tablespoon soy sauce
21 - 1/2 teaspoon ground cloves
# Step-by-Step Directions:
01 - Preheat the oven to 350°F (180°C).
02 - In a large bowl, mix vital wheat gluten, mashed chickpeas, nutritional yeast, smoked paprika, onion powder, garlic powder, white pepper, and thyme until evenly combined.
03 - In a separate bowl, whisk together olive oil, tomato paste, soy sauce, and 1 1/2 cups vegetable stock.
04 - Add the wet mixture to the dry ingredients and stir until a dough forms. Knead for 3 to 5 minutes until elastic.
05 - Shape the dough into a log and wrap tightly with foil or baking parchment.
06 - In a large pot, bring 6 1/4 cups vegetable stock to a simmer. Add bay leaves and quartered onion. Submerge the wrapped log into the simmering liquid, cover, and simmer gently for 1 hour, turning halfway through.
07 - While simmering, combine all glaze ingredients in a small saucepan. Bring to a simmer and cook for 3 to 4 minutes until slightly thickened, then remove from heat.
08 - Remove the roast from the simmering liquid and unwrap. Place on a lined baking tray and brush generously with glaze. Roast in the preheated oven for 20 minutes, brushing halfway through with more glaze, until the exterior is golden and sticky.
09 - Allow the roast to rest for 10 minutes before slicing. Serve warm, drizzled with any remaining glaze.
# Expert Suggestions:
01 -
- It holds its shape when you slice it, no crumbling or falling apart like some plant-based roasts do.
- The glaze has that perfect balance of sweet and sharp that makes you want to lick the spoon.
- It tastes like effort, but the actual work is mostly just waiting and brushing.
02 -
- Don't skip the simmering step, it sets the texture and keeps the roast from being dense and dry.
- Brush the glaze on in layers, not all at once, or it'll pool at the bottom instead of sticking to the roast.
- Let the roast rest before slicing or it will lose its shape and look messy on the plate.
03 -
- Knead the dough longer than you think you need to, it develops the gluten and gives you that pull-apart texture.
- Save some of the simmering stock to make gravy later, it's already flavored and shouldn't go to waste.
- Score the top of the roast lightly before glazing so the glaze has little pockets to settle into.