Maple Seitan Ham

In a blender, blend the tofu, miso, soy milk, liquid smoke, beet juice, if using, and maple syrup. Set aside.

In another bowl, mix the vital wheat gluten, nutritional yeast, onion powder, salt and ground cloves.

Mix the wet ingredients into the dry ingredients.

Transfer to a clean work surface and knead for 2 minutes. Wrap in food-grade plastic film suitable for steaming, tying both ends.

Steam for 60 minutes.

Remove the wrapping and sauté the ham in olive oil over medium heat for a few minutes.

Slice and serve with the sauce.

For the maple mustard sauce, sauté the shallot in the olive oil in a skillet over medium heat for 3 minutes.

Add the brandy and let reduce for 1 minute.

Add the remaining sauce ingredients. Bring to a boil, reduce the heat and simmer for 5 to 10 minutes.