Seitan "Ham" With Pineapple

• Dry Ingredients
• vital wheat gluten↗1 cup
• almond meal flour↗1 1⁄2 tablespoons
• sea salt↗1 teaspoon
• black pepper↗1⁄4 teaspoon
• Old Bay Seasoning1⁄2 teaspoon
• garlic powder↗1⁄2 teaspoon
• allspice1⁄8 teaspoon
• ground cloves↗1⁄8 teaspoon
• Wet Ingredients
• water↗1⁄4 cup
• maple syrup↗2 tablespoons
• canola oil↗2 tablespoons
• pineapple juice↗1 tablespoon

  reserved from the 8 oz. can you use for the topping

• ketchup↗2 tablespoons
• tablespoons light soy sauce↗2
• tablespoon liquid smoke1⁄2
• Topping Ingredients
• ounces crushed pineapple↗8
• tablespoons light brown sugar↗3
• tablespoon Smart Balance light butter spread↗1⁄2
• tablespoon light soy sauce↗1
• tablespoons Agave or 2 tablespoons maple syrup↗2
• tablespoon prepared mustard1
• teaspoon course ground prepared mustard1
• teaspoon sea salt↗1⁄4
• teaspoon garlic powder↗1⁄4
• paprika, for sprinkling↗

Step-by-step instructions

1. 1

   Mix all dry ingredients in a mixing bowl. Mix the wet in a separate mixing bowl. Pour the wet ingredients in with the dry ingredients and mix together. Kneed with your hands for about a minute. Shape into a loaf and wrap in a cheese cloth and place in a steam bath. I use a large stock pot with a colander on top and then a lid. I put about 3 inches of water in the stock pot. Bring this to a boil and cut down to medium heat and steam for 45 minutes. Keep a check on the water to make sure it doesn't boil dry.

2. 2

   While that's steaming mix up the topping by putting all of the ingredients in a food processor and process for a minute.

3. 3

   After the seitan loaf has finished steaming, take off cheese cloth and let cool for about 10 minutes. Then slice into 1/4 inch slices and coat top and bottom with pineapple topping, place in a baking pan, sprinkle with paprika and broil for five minutes on each side.