HOW TO MAKE VEGAN HAM (w/ Agar Agar) | Gluten-Free Christmas Recipe

HOW TO MAKE VEGAN HAM (w/ Agar Agar) | Gluten-Free Christmas Recipe
Continuing our Holiday's celebration, and keeping the healthy vegan food in mind, this week we've brought you our Vegan Ham recipe.
Great to use in sandwiches, as snacks, or as stuffing - like we'll show in our next week recipe.
In order for it to get the "real" ham consistency we use Agar-agar.
Did I tell you that it's gluten-free??

Let's see how to make vegan ham then.

For the texture of the final product go to    • HOW TO MAKE VEGAN CHEESE RECIPE | Vegan Ag...  

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VEGAN HAM

INGREDIENTS:

1 1/2 medium Onion
1 medium Carrot
2 tbsp de Coconut oil
2 branches Celery
500 gr de Chickpeas (cooked)
1/3 cup Red Wine
1 Garlic clove
1 cup Water
1 Bouillon Cube (   • HOW TO MAKE VEGETABLE BOUILLON CUBES & VEG...  )
2 tbsp Smoked Paprika
1 tsp Beetroot powder
1 tbsp Cassava starch
Salt and Pepper at taste
VEGETABLE GELATINE:
200 ml Water
2 tbsp Agar-agar



PROCEDURE:

Stir-fry the onion, carrots, and celery.
When the stir-fry is ready add the chickpeas and let it cook for about 10 minutes.
Add red wine and let the alcohol evaporate.
Add minced garlic, water, and a bouillon cube and let it cook for another 10 minutes.
Spread salt and pepper according to your own taste.
Add smoked paprika and beetroot powder.
Let it cook until the water evaporates, and add the cassava starch.
Let it cook for a couple more minutes and then turn off the fire.
Use the hand blender or the regular blender to get an even dough.
On the side, make an Agar-agar mixture.
Turn on the fire and add the agar-agar to the mix.
Cook for a couple of minutes and then turn off the fire.
Place the hot dough in some previously greased containers.
Make sure you do it as fast as possible, because the agar-agar solidifies very quickly.
Use a spatula to remove any possible air bubbles that may remain inside the dough.
Let it cool down, cover it and place in the refrigerator until the next day.
The next day you can demold it with the help of a knife, taking off the edges with gentle movements.
Enjoy!

Bon Appétit!

NOTE:

If you don’t have beetroot powder, then add 1 tbsp of liquified cooked beetroot.
If you’d like the dough to get a little less lumpy texture you should use a blender to process the ingredients.
You can replace the cassava starch for potato or corn starch.
If you wish to get a less intense color you can add less beetroot.
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DISCLAIMER** I am not a nutritionist or doctor. All opinions expressed are my own personal thoughts and feelings of the products mentioned. Check with your doctor or health practitioner if you are uncertain about trying out any of the products mentioned in this video.
I do not own the rights to this music. For educational/ entertainment purposes only.