– 100 gr chickpea flour – 170 ml water – 1/2 tbsp beetroot powder (you won’t taste this) – 1/2 tsp salt – 1/2 tsp garlic powder – 1/4 tsp curry powder – pinch of powdered mace – pinch of cardamom powder – pinch of sweet paprika powder – 2 tbsp sweet soy sauce – olive oil
Add all of your dry ingredients to a saucepan and mix well. Once it is mixed well, add all of the water and mix again, until you have a smooth consistency. Turn on your stove to high heat and stir the mixture for about 2-3 minutes, or until it has thickened. The consistency should be a very thick, almost non-sticky, paste/dough.
You can now either shape the paste/dough with your hands, into your desired shape or you can add the dough to a bowl (so the bowl will shape the dough). If you put the dough in a bowl, make sure to add some olive oil, so the dough will come out easily later.
Put the paste/dough in your fridge for about 20 minutes.
After 20 minutes, either grab your hand-shaped dough or put the bowl upside down, so the dough will come out.
Fry your dough in an oiled pan on high heat, for about 1 minute per side, then turn off the stove and pour 2 tbsp sweet soy sauce on top of the ‘ham’ and voilà , you’ve made yourself some delicious vegan ham!
Note; If you want this recipe to be soy-free, you can use coconut aminos instead of the sweet soy sauce 🙂 (if you want the coconut aminos to be as thick as the sweet soy sauce, mix it with about 1/4 tsp xanthan gum and in a saucepan, stir the mixture on low heat for about 2 minutes)
1 Comment
Recipe:
– 100 gr chickpea flour
– 170 ml water
– 1/2 tbsp beetroot powder (you won’t taste this)
– 1/2 tsp salt
– 1/2 tsp garlic powder
– 1/4 tsp curry powder
– pinch of powdered mace
– pinch of cardamom powder
– pinch of sweet paprika powder
– 2 tbsp sweet soy sauce
– olive oil
Add all of your dry ingredients to a saucepan and mix well. Once it is mixed well, add all of the water and mix again, until you have a smooth consistency.
Turn on your stove to high heat and stir the mixture for about 2-3 minutes, or until it has thickened. The consistency should be a very thick, almost non-sticky, paste/dough.
You can now either shape the paste/dough with your hands, into your desired shape or you can add the dough to a bowl (so the bowl will shape the dough).
If you put the dough in a bowl, make sure to add some olive oil, so the dough will come out easily later.
Put the paste/dough in your fridge for about 20 minutes.
After 20 minutes, either grab your hand-shaped dough or put the bowl upside down, so the dough will come out.
Fry your dough in an oiled pan on high heat, for about 1 minute per side, then turn off the stove and pour 2 tbsp sweet soy sauce on top of the ‘ham’ and voilà , you’ve made yourself some delicious vegan ham!
Note; If you want this recipe to be soy-free, you can use coconut aminos instead of the sweet soy sauce 🙂 (if you want the coconut aminos to be as thick as the sweet soy sauce, mix it with about 1/4 tsp xanthan gum and in a saucepan, stir the mixture on low heat for about 2 minutes)