Ever struggled to stay true to your vegan lifestyle, especially during those tempting special occasions? I get it. That's why I'm here with delicious meat and cheese alternatives crafted to keep you on track! Forget about pricey, mystery-filled substitutes. I believe in transparency and providing options that are processed with care. You deserve to know what you're eating. Yes, some of my products may raise eyebrows, but rest assured, I prioritize safety and keep up with the latest research. It's all about moderation and balance. No judgment here on why you went vegan. Whether it's for ethics, health, or the planet, I've got your back. Let's navigate those cravings together, guilt-free! Ready to stay strong on your vegan journey? Explore my alternatives now at www.patreon.com/cheftj/shop and make those special occasions truly unforgettable, but on this particular cookbook I'm focusing more on meat alternatives #VeganDelights #StayStrong #GuiltFreeLiving
Yesterday I tried the recipe and I was very careful to follow the recipe in details. So the result was incredibly good! Thank you endlessly! I am going to make some another recipes of you next day! Thanks God I found you! ♥️
I just came from the grocerie store and I wish I had seen this video earlier to try It sooner. FINALLY. FINALLY SOMEONE WHO DOES THE HAM WITHOUT FOIL and only in 2h30min 🤩 if I can make It work I can make a batch that will last all the week. MAN, I PLATONICALLY LOVE YOU MUCH FOR SHARING YOUR RECEPIE
Awesome recipe and result! I've been wondering for a while why I had never come across any vege ham recipe that used green leaves (cabbage, or even lettuce, whatever) as a wrapper, as there are quite a few meat based recipes that do... and it *does* add to both the texture and flavour, it's just not a fancy way of cooking things. Now I've found yours, which is really, really well thought out and carried out 👏👏 Bravo! 🤗 Greetings from France 😊
Wow I wish our cabbage her in Philadelphia was that large..giggles Will have to look into the farmers... Never thought to use the leaves. I make stuff cabbage and stuff grape leaves..Thank you so glad I found your channel..❤🙏
Come on, this is RIDICULOUS!!! I mean look at that piece of ham! Seriously, looking at that texture and if one can catch just the right taste no one not knowing this isn't made from real meat would notice the difference. At least not when it's on a sandwich. This is just crazy like so many other things that you made and I saw it happening while watching you. Like that AMAZING ribeye steak on the grill. That hickory ham or those vegan KFC fake chicken parts or that insane vegan mozzarella cheese, the vegan ribs, and on and on and on . . . . Sir, you have a new subscriber! Learning from you will be truly learning from the best I've seen until now. Thank you so very much for these mouth-watering eye-openers.
I was amazed when I saw you wrapping it in a cabbage leaf! That's ingenious! WOW... I was also surprised when you washed the dough and the colouring didn't come out! I was wondering why you would put the colouring at that moment if it was just going to come out later... but then it didn't!! hahaha I didn't really understand very well what you said about not blending everything at once. We add a couple of pieces at a time, but do we just keep adding or do we take out what's already been blended, blend the other pieces on their own and then knead the separate parts together?
I love this recipe how you only use limited water. I live in country Western Australia and have to buy water in. I can’t wait to try this recipe. Thank you.
This is a revelation - you are an alchemist!! I'm going to cook this at the weekend. So pleased to have come upon your channel - I'll be back for sure! x
I can't wait to try this recipe. Where do you get vegan red food coloring. I usually use beet powder and it is sweet. Do you think it will work? Thank you so much for posting this ham recipe. I have never eaten ham so I don't know how it taste but I do buy vegan ham from the Asian store and would love to make my how because it is so expensive. Again thank you so much! 😊
looks amazing! I'm thinking of trying it with beetroot powder instead of the red dy casue I've used it in the past and it worked great! have u tried it before? keep up the good work ^^
Very good stuff I gotta try this one out. And as Chef Jean-Pierre says "Texture is the conveyor of flavor" so yep, texture definitely matters and the texture here looks perfect!
Hi Chaunda Thank you for the compliment. I wash with the same water long enough to get as much starch as possible. Then transfer to another bowl to rinse my dough. I always need the starch for other recipes.
@@ChefTJ ahhhhhh! Thank you! I think I'm over-washing my dough. My texture isn't quite right. Thank you for your tips. Can't wait to get in the kitchen and try again!
Wow! This looks amazing! 🤩How do you get that super smooth texture after the 30 sec of blending? Would love to try this out, but it looks difficult 🫣 Thank you from Norway 🇳🇴
It honestly looks stunning! One question: do you think I could try to do something similar with vital wheat gluten+corn starch (in the same proportions you mentioned)? I am not very good at the washing method! Thanks for sharing anyway, it’s mouthwatering and the cabbage leaves instead of foil is genius!
Yes absolutely but probably not with cornstarch as that might make the dough crumble. The VWG itself is dense and stringy if can say that. I think for this particular recipe, washed flour is the best
@@ChefTJ I'd like to know why you feel it's best? Just curious. I don't have time to do the washed method sadly. My experience is I loose to my h of the dough. It shrinks too small.😒
@@Pmomma100 Vital wheat gluten often has a much stronger taste in my experience! The washing method has a significantly lighter taste. I recommend using a flour with higher gluten content, like bread flour. If you’re washing your dough and it still shrinks way too much, you might need to knead your dough more to encourage gluten formation or wash using colder water
hey chef TJ... like your videos very much i learn a lot.....how can one make a plant based mozzarella cheese that can stretch and be used to make pizza.
I've tried this twice, both times failures, watched video several times, and tried to do the same, but the washed part is not the same as yours. Has stringy bits and solid bits. Only pulse for approx 30 secs but very slooshy. Don't have msg as hard to get her, so I used soy sauce. Would that have something to do with it? Any suggestions would be great. Did listen to your tips but must have missed something, lol
Can you substitute the MSG, since its a neurotoxin (brain cell toxin) i dont use this ingredient ever? a lot of people are allergic or it triggers migraines or other health issues Happy to see somebody out there using the WTF method, most use gluten and i dont like the aftertaste of bought gluten Do you ever use whole grain flours, like whole wheat or splet or kamut?
I hardly use other flours beside all flour, but whole wheat is great and you get more gluten out of it. There's a lot of theories of MSG but you are welcome to exclude it in your recipes. I also had the same experience with VWG, no matter what I did I would still have that funny taste.
@@adriannabocian8076 tks, yeah i thought of soy sauce or mushroom powder, i dont use nooch either the process makes a glutamate molecule which triggers migraines in me so i avoid it, good suggestions though....
No estoy seguro de que buena. En qualquier, existe la posibilidad de hacer salsa Roja en lugar de agua rosada o tinte magenta. Cuando chiles hiervo miztas con ajo y hojas verde de cebolla. Poner los frutas del chile blandos y húmedos en la licuadora o blender con la cebolla y el ajo y agua de mar o aqua con sal. la salsa roja de Chile's de copaña (peppers grande de forma bell de hecho de metal) se conoce como "salsa roja del vera cruz", excepto que a veces usan fruta de pimiento picante muy mucho poder del calor 🌶. Mezclar la harina o mas con la sala roja del vera cruz para Haring magenta. Cuando golopear o massage dough with hands (manos), then masa es Como carde de cerdo o Carne de Vaca o pollo
Hey Chef TJ, Just to clarify, when you said "Don't Blend (in the Food Processor) it to a pulp", Did you mean not to blend it too much? How do we know we have blended it to the Right Consistency/Texture?
I tried this recipe and followed it thoroughly, it didnt work. I dont know if the measurement conversions in the US didnt work but it did not turn out. Im afraid to try it again with my ml and gram measuring cups I just got because I see it didnt work out for others also
Ever struggled to stay true to your vegan lifestyle, especially during those tempting special occasions? I get it. That's why I'm here with delicious meat and cheese alternatives crafted to keep you on track!
Forget about pricey, mystery-filled substitutes. I believe in transparency and providing options that are processed with care. You deserve to know what you're eating.
Yes, some of my products may raise eyebrows, but rest assured, I prioritize safety and keep up with the latest research. It's all about moderation and balance.
No judgment here on why you went vegan. Whether it's for ethics, health, or the planet, I've got your back. Let's navigate those cravings together, guilt-free!
Ready to stay strong on your vegan journey? Explore my alternatives now at
www.patreon.com/cheftj/shop
and make those special occasions truly unforgettable, but on this particular cookbook I'm focusing more on meat alternatives #VeganDelights #StayStrong #GuiltFreeLiving
I love that you don't edit out your daughter babbling away. Its so adorable!
😊 thank you
I was thinking the same thing. Her lil voice was my favorite part. looking forward to more with her. ❤😊
Yesterday I tried the recipe and I was very careful to follow the recipe in details. So the result was incredibly good! Thank you endlessly! I am going to make some another recipes of you next day! Thanks God I found you! ♥️
I appreciate you giving me the feedback. I'm glad it worked out
It loooks sooooo delishes 😲😍😍😍👏👏👏But instead of using Pink Water colors would Add the juice of red Beet!!!!!
My husband is SO amazed with this recipe! Thanks so much for sharing! We need a love button to push! -Amanda (Mike’s wife)
Thank you so much Amanda and Mike, I really appreciate it. Look out for a POWERFUL vegan pizza tomorrow...
Wow 😳 I’m blown away. I’ve researched plenty of vegan ham recipes. This has to be the best I’ve come across. Love that it is soy free!
Thank you 🙏🙏🙏
I just came from the grocerie store and I wish I had seen this video earlier to try It sooner.
FINALLY. FINALLY SOMEONE WHO DOES THE HAM WITHOUT FOIL and only in 2h30min 🤩 if I can make It work I can make a batch that will last all the week.
MAN, I PLATONICALLY LOVE YOU MUCH FOR SHARING YOUR RECEPIE
I PLATONICALLY LOVE YOU FOR WATCHING!!!
Looks so tender and real
That is the best vegan ham I've ever seen anyone make. Now to try it! Your daughter is so adorable! Love that you have her helping in the kitchen!
Thank you
Awesome recipe and result!
I've been wondering for a while why I had never come across any vege ham recipe that used green leaves (cabbage, or even lettuce, whatever) as a wrapper, as there are quite a few meat based recipes that do... and it *does* add to both the texture and flavour, it's just not a fancy way of cooking things.
Now I've found yours, which is really, really well thought out and carried out 👏👏
Bravo! 🤗
Greetings from France 😊
Thank you 🔥🔥❤️
Wow I wish our cabbage her in Philadelphia was that large..giggles
Will have to look into the farmers... Never thought to use the leaves. I make stuff cabbage and stuff grape leaves..Thank you so glad I found your channel..❤🙏
It looks amazing, I went straight into the kitchen and now a have this unicorn bubblgummy dough in a pot of water. So excited! 💖
Holy cow that looks so much like real ham! I have to try this!
Come on, this is RIDICULOUS!!! I mean look at that piece of ham! Seriously, looking at that texture and if one can catch just the right taste no one not knowing this isn't made from real meat would notice the difference. At least not when it's on a sandwich. This is just crazy like so many other things that you made and I saw it happening while watching you. Like that AMAZING ribeye steak on the grill. That hickory ham or those vegan KFC fake chicken parts or that insane vegan mozzarella cheese, the vegan ribs, and on and on and on . . . .
Sir, you have a new subscriber! Learning from you will be truly learning from the best I've seen until now. Thank you so very much for these mouth-watering eye-openers.
What a comment! Thanks a Million for encouragement and support!!!
I SO appreciate you used a leaf instead of parchment!!! 🙌🙌
Thank you
Made it wrapped in my collards from my garden. Fantastic!
I was amazed when I saw you wrapping it in a cabbage leaf! That's ingenious! WOW... I was also surprised when you washed the dough and the colouring didn't come out! I was wondering why you would put the colouring at that moment if it was just going to come out later... but then it didn't!! hahaha I didn't really understand very well what you said about not blending everything at once. We add a couple of pieces at a time, but do we just keep adding or do we take out what's already been blended, blend the other pieces on their own and then knead the separate parts together?
I love this recipe how you only use limited water. I live in country Western Australia and have to buy water in. I can’t wait to try this recipe. Thank you.
Thanks a lot Marcelle
This is a revelation - you are an alchemist!! I'm going to cook this at the weekend. So pleased to have come upon your channel - I'll be back for sure! x
Cant wait to try this recipe. Thank you for sharing.
Hope you enjoy
That looks delicious, I will defeniatly try this out. I never would have thought of using cabbage leaves. Amazing!
Thank you 💕
Thank you
Could you please tell me what is vegetable spice please.. I’m in Australia and never heard of this before. Thank you in advance
This is amazing! Loved the wrapping in cabbage leaves especially!!
Thank you 👍
What an amazing looking Save-a-Pig! I have gotta give this a try. Thanks for posting
Thank you
I’d love to try this method & make a vegan corned brisket. Wish me luck.
I can't wait to try this recipe. Where do you get vegan red food coloring. I usually use beet powder and it is sweet. Do you think it will work? Thank you so much for posting this ham recipe. I have never eaten ham so I don't know how it taste but I do buy vegan ham from the Asian store and would love to make my how because it is so expensive. Again thank you so much!
😊
Thank you
Beet powder if perfect
I’m blown away! Can’t wait to give this a go. I think you’re brilliant, thank you for the content!
Thanks a MILLION!!!
You are the best vegan chef, my friend! Seriously THEE best!! Excellent 🙌🏾✨☀️🌱
And your daughter is magical ✨🥰
Thanks A MILLION!!
Outstanding! I would be very interested in the recipe of your homemade vegetable spice you used here as well!
Thank you for the compliment. Definitely the recipe is coming soonest
Amazing, I love to do a smoke for this in banana leaf and it is beautiful. Thank you for your efforts
Your recipes are amazing!!!! thank you
Thank you 🔥🔥🙏
That's good you teaching your daughter how to cook & great video I will definitely try this receipe Thank You!!❤
Thank you
@@ChefTJ your welcome
Thanks!
looks amazing! I'm thinking of trying it with beetroot powder instead of the red dy casue I've used it in the past and it worked great! have u tried it before?
keep up the good work ^^
Yes I have it works like a 🧿 charm
Very good stuff I gotta try this one out. And as Chef Jean-Pierre says "Texture is the conveyor of flavor" so yep, texture definitely matters and the texture here looks perfect!
holy crap!! this is .. unbelievable..
Thank you
What seasoning you recommend to make Turkey lunchmeat. Thanks
Will be sharing a full recipe soonest
As always, AWESOME!!! One question: when you do your wash, do you just wash the entire time in same water or do you change it for fresh water?
Hi Chaunda
Thank you for the compliment.
I wash with the same water long enough to get as much starch as possible. Then transfer to another bowl to rinse my dough. I always need the starch for other recipes.
@@ChefTJ ahhhhhh! Thank you! I think I'm over-washing my dough. My texture isn't quite right. Thank you for your tips. Can't wait to get in the kitchen and try again!
Wow! This looks amazing! 🤩How do you get that super smooth texture after the 30 sec of blending? Would love to try this out, but it looks difficult 🫣
Thank you from Norway 🇳🇴
Magnificent! 💕
Thank you for sharing 🤗
Thank you
This video is amazing and so are you !
Thank you 😊
Yummmmm! And, my goodness your daughter is so cute! Love that you include her! Thanks for yet another next-level recipe!
Thanks a lot!
Uauuu The best Chef of The World 💖💖💖💖💖💖
wonderful recipe and easy to follow :>
Thank you
It honestly looks stunning! One question: do you think I could try to do something similar with vital wheat gluten+corn starch (in the same proportions you mentioned)? I am not very good at the washing method! Thanks for sharing anyway, it’s mouthwatering and the cabbage leaves instead of foil is genius!
Yes absolutely but probably not with cornstarch as that might make the dough crumble.
The VWG itself is dense and stringy if can say that.
I think for this particular recipe, washed flour is the best
@@ChefTJ I'd like to know why you feel it's best? Just curious. I don't have time to do the washed method sadly. My experience is I loose to my h of the dough. It shrinks too small.😒
@@Pmomma100 Vital wheat gluten often has a much stronger taste in my experience! The washing method has a significantly lighter taste. I recommend using a flour with higher gluten content, like bread flour. If you’re washing your dough and it still shrinks way too much, you might need to knead your dough more to encourage gluten formation or wash using colder water
Quanto tempo si conserva in frigo ? Grazie
I like the texture
Thank you 🙏
Lovely
Thank you 😊
GOOD KEEP IT UP/GOD BLESS YOU.
Thank you
The pink color, dia de os hat? Thanks so much for the recipe 👍
Thank you 💐
Looks so real
Yep giving this a go too😊
Must try this. Oaw! I hope I can get the same result! Thousand thanks ❤
please
Join my private Facebook group for the cookbook updates, tricks and tips
m.facebook.com/groups/2552562098241850/?ref=share&mibextid=NSMWBT
Love you chej tj it’s mind blowing how close it its😋❤️🥰
love you more
hey chef TJ... like your videos very much i learn a lot.....how can one make a plant based mozzarella cheese that can stretch and be used to make pizza.
I've tried this twice, both times failures, watched video several times, and tried to do the same, but the washed part is not the same as yours. Has stringy bits and solid bits. Only pulse for approx 30 secs but very slooshy. Don't have msg as hard to get her, so I used soy sauce. Would that have something to do with it?
Any suggestions would be great. Did listen to your tips but must have missed something, lol
Brilliant stuff. Love it 😘
Thank you
You are amazing 😍😍 love from india ❤
Wooww! İt's seems amazing
Thank you
Amazing 😮😮😮😮
Thank you
The babies voice made my day 😍😍😍😍😍
Good morning. Could you please tell me the reason for wrapping the ham in cabbage? Does it add to the flavor? And what exactly is vegetable spice?
Wow!.
🤤😀🤗🌍
amazing!!! blessings
My mother used to mix flour and water into a paste for burns.
This looks Absolutely amazing!!
Thank you
You are changing this cruel world. 🙏
Thank you
Wow chef, outstanding as always.
Thank you Hubtub
Wow this is awesome and I’m excited to try and make for my family
Thanks
Genial. Muchas gracias.
Woh woh woh! I gotta study this
Thank you Rosetta
Thank you, God bless you!
Can you substitute the MSG, since its a neurotoxin (brain cell toxin) i dont use this ingredient ever?
a lot of people are allergic or it triggers migraines or other health issues
Happy to see somebody out there using the WTF method, most use gluten and i dont like the aftertaste of bought gluten
Do you ever use whole grain flours, like whole wheat or splet or kamut?
I hardly use other flours beside all flour, but whole wheat is great and you get more gluten out of it.
There's a lot of theories of MSG but you are welcome to exclude it in your recipes.
I also had the same experience with VWG, no matter what I did I would still have that funny taste.
@@ChefTJ ty for taking the time for detailed response, thats awesome
I never cook without MSG. I have no health issues....
@@joannestretchi would sub msg for a few tablespoons of soy sauce and a few of nurtitional yeast
@@adriannabocian8076 tks, yeah i thought of soy sauce or mushroom powder, i dont use nooch either the process makes a glutamate molecule which triggers migraines in me so i avoid it, good suggestions though....
Ooh yummy
Thanks
Keep the good work man.. Bravo 👏
Thank you
Looks like him but I didn't see you put any seasoning or flavor what does it taste like
Taste is just POWER 🔋!
Bonjour j adore votre vidéo je vais faire merci beaucoup je viens de Suisse😂😂😂😂❤❤❤❤👍👍👍👍👍👍👍👍
Switzerland 🇨🇭 one of my favorite countries, I was there in 2007 and enjoyed a lot...chocolates and ⌚️ ⏱️ watches. Thanks for the support ❤️
Beautiful! Bravo! 💚
Thank you
Oh wow, that looks just like ham 😋
Thank you
@@ChefTJ you're welcome
Loveeeee it!!! Thanks again 🙏🏻❣️✨
Thank you
I don't have a blender. Do you think I can mix the melted butter and spices somehow else?
Use a hand beater and keep it overnight for the ingredients to marry each other
@@ChefTJ thank you! I'll marry them overnight 😊
looks so soft and juicy. most seitan ive made was too tough and dry
Keep practicing you will get there
No estoy seguro de que buena. En qualquier, existe la posibilidad de hacer salsa Roja en lugar de agua rosada o tinte magenta. Cuando chiles hiervo miztas con ajo y hojas verde de cebolla. Poner los frutas del chile blandos y húmedos en la licuadora o blender con la cebolla y el ajo y agua de mar o aqua con sal. la salsa roja de Chile's de copaña (peppers grande de forma bell de hecho de metal) se conoce como "salsa roja del vera cruz", excepto que a veces usan fruta de pimiento picante muy mucho poder del calor 🌶. Mezclar la harina o mas con la sala roja del vera cruz para Haring magenta. Cuando golopear o massage dough with hands (manos), then masa es Como carde de cerdo o Carne de Vaca o pollo
Absolutely 💯 💯 ❤️
Totally incredible chef!! Your skills.. amazing to see what you create and produce. Congratulations and I wish your channel success :)
Thank you very much 🙏🙏
Woooooooooooow great
Thank you
Hey Chef TJ, Just to clarify, when you said "Don't Blend (in the Food Processor) it to a pulp", Did you mean not to blend it too much? How do we know we have blended it to the Right Consistency/Texture?
Hi Vicky
I will be doing a video dedicated to your question please watch out for it. It will have more clarity
@@ChefTJ AWESOME!!! Grazie Mille!
Can margarine be substituted for the vegan butter?
thank you!!!! gonna make this tomorrow :)
And please let me know once you try it
I never was a ham eater, but why should I ever eat anything living 😢when I can cook like this, I have Q lot to learn here, thank you so much,
😊 🫂
Just curious, Can you add beet juice instead of just colored food dye?
definitely!
No. Beet juice bleeds in the water and don't keep the red color!!!
In the middle of making this RIGHT NOW!
How was the outcome?
Gifted You Are
Thank you 😊
I tried this recipe and followed it thoroughly, it didnt work. I dont know if the measurement conversions in the US didnt work but it did not turn out. Im afraid to try it again with my ml and gram measuring cups I just got because I see it didnt work out for others also
Can i use vital wheat gluten instead???
Can you do this same recipe by using vita wheat gluten?
Yes you can but the flavour will differ a bit
thank you chef
Thank you
What is vegetable spice?
Basically it's dried mixed vegetables then blended into flakes with a bit of soy sauce (the one I used)
What's the pink water
How do you store it? And how long does it last? 😊
Good question, you store it exactly like the real ham. If you store it in the fridge it wont have much life span compared to the freezer.
Congratulaions but why do you use a black cloth the cabbage is black from the cloth color
You right, I now use cabbage leaves
Can I use c parchment paper instead of the cabbage
Absolutely, just grease it with oil or spray & cook first