I've posted about this ham seitan before...It's Tracy's recipe and it's at the bottom of her post...
You just mix your dry ingredients with your wet ingredients...
form it into a loaf, wrap it in parchment and bake it in an upright tin can...
...it comes out looking like this...
...slice off some pieces...
...and brown lightly on each side in hot vegan butter and oil - and set aside...
...add some finely minced shallots to the oil - and cook slowly without browning for 2-3 minutes...
...stir in some flour...
...heat your port to a simmer...
...and add to the flour mixture...
...do the same with some vegan bouillon...
...then add a couple of Tablespoons of cognac...
...bring sauce to a simmer...
and add some vegan cream...
...et voilà - the sauce is finished...
This is the first time that I haven't followed Julia's advice about the side dishes - but we had fresh asparagus and I wanted to try that with the Hollandaise sauce - and you have to have Nanny's sweet potatoes when you have (vegan) ham...
...It was a lovely meal and when we make it again (oh yes - we'll be making this delicious sauce again) I'll follow Julia's advice and make the creamed spinach with it...
Happy Easter...
Recipe here:
Substitutions:
Seitan for the ham
Soymilk mixed with 2 Tablespoons of powdered soymilk for the cream
Vegan Beef Bouillon for the Brown Stock
all yummy looking, of course! why did you peel the asparagus? i just trim the tough bottom part off and steam just like i bought them. i never thought the stems needed peeling. i'll have to try it and see if it makes a difference. see ya soon, love, k
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