In a large bowl combine the dry ingredients: gluten, pea protein, flour and spices.

In a jug add the sourdough, the beetroot juice (if you want a single tone loaf) and the water. Mix with a fork to loosen up the sourdough. Finally stir in the syrup.

Pour the liquids to the dry mix and work it into a dough for around 10-15 minutes (up to 25 if kneading by hands). Cover with some film and allow to rest for 45 minutes to 1 hour.

After resting, the seitan dough will become super stretchy. Place the dough on a surface and start pulling the edges as thin as you can (lamination).

Spread a generous amount of soften margarine or vegan fat over the dough.

Mix water and liquid smoke in a deep dish, then soak 3-4 rice papers in the liquid until soft. Apply them over the margarine layer.

Roll the dough first into a sausage and make sure to seal up the edges. Now roll the sausage over its length to form the vegan gammon. Allow to rest for another half an hour.

Score the fat into a cross cut pattern and wrap the seitan tightly.

Pressure cook for 45 minutes and allow to cool down for 15 minutes before opening the valve, then unwrap the film.

Place the steamed gammon into a oven dish, drizzle with maple syrup, and broil in the oven at 230°C (445°F), until the top turns golden and crispy.

Carve the vegan gammon and serve with an array of veggies and vegan gravy.