Glazed Gammon-Free Roast (Print version)
A sweet and savory plant-based gammon with a rich glaze, ideal for festive dinners and Sunday meals.
# What you'll need:
→ For the Roast
01 - 1 1/4 cups vital wheat gluten
02 - 1/2 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
→ For Simmering
13 - 6 1/4 cups vegetable stock
14 - 2 bay leaves
15 - 1 onion, quartered
→ For the 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
# How to make it:
01 - Set the oven temperature to 350°F.
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 distributed.
03 - Whisk olive oil, tomato paste, soy sauce, and 1 1/2 cups vegetable stock in a separate bowl. Add to the dry mixture and stir until a dough forms. Knead for 3 to 5 minutes until elastic.
04 - Form the dough into a log shape and wrap securely in foil or parchment paper.
05 - Bring 6 1/4 cups vegetable stock to a gentle simmer in a large pot. Add bay leaves and quartered onion. Submerge wrapped roast in the pot, cover, and simmer gently for 1 hour, turning halfway through to ensure even cooking.
06 - Combine all glaze ingredients in a small saucepan. Bring to a simmer over medium heat and cook for 3 to 4 minutes until slightly thickened. Remove from heat and set aside.
07 - Remove the roast from the stock and unwrap. Transfer to a lined baking tray and brush generously with the prepared glaze. Roast in the preheated oven for 20 minutes, brushing with additional glaze halfway through, until the surface is golden and sticky.
08 - Allow the roast to rest for 10 minutes before slicing. Serve warm, drizzled with any remaining glaze.
# Expert suggestions:
01 -
- It holds its shape beautifully when sliced, so you can carve it at the table without it falling apart.
- The glaze gets sticky and sweet in the oven, with just enough tang to balance the richness.
- It tastes like a proper Sunday roast, the kind that makes people forget it's vegan.
02 -
- Do not skip the kneading step, under-kneaded gluten will give you a crumbly roast instead of a firm one.
- Keep the simmer gentle, boiling it will make the texture spongy and unpleasant.
- Brush the glaze on in layers, one thick coat will just slide off instead of building up that glossy crust.
03 -
- Add a dash of liquid smoke to the dough if you want a deeper, smokier flavor that tastes almost grilled.
- Score the surface lightly before glazing, it helps the glaze sink into the roast and creates beautiful caramelized lines.
- Use a pastry brush with natural bristles, it spreads the glaze more evenly than silicone.