This vegan ham, you guys. It’s the kind of recipe that really gets me excited.
Because it reminds me – yet again – that ANYTHING can be veganized.
That no animal needs to be harmed for us to enjoy every smoky, meaty, cheesy, baconey, whatever, taste we have ever enjoyed.
To me, this recipe is EMPOWERING. It reminds me we can still participate in our holiday traditions but align them to our evolving sense of ethics.
And moreso, that we can prove these points to our loved ones in the form of deliciously tender pineapple-and-mustard-glazed vegan ham.
In fact, this vegan ham was the centerpiece of the holiday roast kits we offered to our seasonal catering clients this past Christmas, and it was a huge hit – with both their families AND ours!
We received some seriously awesome photos of the roast on our friends’ and clients’ holiday tables that really warmed my heart. I always love receiving photos from people who have enjoyed our recipes, but seeing how they can bring families together and change people’s perception of vegan food? It doesn’t get much better than that. 🙂
This vegan ham recipe is made with seitan and flavored with liquid smoke, maple syrup, and a pineapple mustard glaze. The pink color – from the beet juice – makes this roast the perfect dish to bring to a holiday gathering when you want to really impress! It takes a fair amount of time, but most of that is cooking time, and I can tell you from personal experience, it is SO worth it.
This vegan ham is A-MAZING fried up in a skillet the next morning for breakfast. Pair it with a tofu scramble and homefries OR make a killer vegan breakfast sandwich. You can even throw it in a tofu quiche or make vegan ham & cheddar hot pockets…ohhhhh.
To give you an idea of what I’m talking about, here’s a photo our dear friend Alice sent us: She and her husband fried up some thinly sliced vegan ham and made a breakfast sandwich with the Follow Your Heart vegan egg and Field Roast Chao cheese. When you have friends who send you photos like this, you know you are hanging with the right people. 😉
If you’re still a little timid about the idea of making your own seitan roast, I got you! Come join us on the Plant Power Couple FB page tonight at 5 PM EDT. We’ll be making this recipe LIVE!
You can ask ALL your questions and have them answered – by us – in REAL TIME. Grab a glass of your favorite beverage (anything from hot tea to a mango margarita…. Hey, it’s taco Tuesday; I see no reason to judge) and hang out with us *virtually* in our kitchen.
UPDATE: You may have missed the live show, but fret not! Here’s the recording (Parts I & II) where you can still ask your questions and get a closer look at how easy making your own seitan roast can be!
And when you make this recipe, let us know! Tag @theplantpowercouple on Instagram and Plant Power Couple on facebook. We’d LOVE to see your drool-worthy food photos and hear allll about how awesome it was!
Yield: 1 small loaf (serves 3-4)
This vegan ham recipe is made with seitan and flavored with liquid smoke, maple syrup, and a pineapple mustard glaze. The pink color - from the beet juice - makes this roast the perfect dish to bring to a holiday gathering when you want to really impress! It takes a fair amount of time, but most of that is cooking time, and I can tell you from personal experience, it is SO worth it.
15 minPrep Time:
1 hrCook Time:
1 hr, 15 Total Time:
- 1.5 cups vital wheat gluten
- 1/8 cup nutritional yeast
- 1 tsp black pepper
- 1/2 tsp paprika
- 1 Tbsp maple syrup
- 1/2 cup beet juice
- 1/4 cup pineapple juice
- 1 Tbsp soy sauce
- 1 Tbsp liquid smoke
- 1/4 cup coconut sugar
- 1/8 cup beet juice
- 1/8 cup pineapple juice
- 1/4 cup melted coconut oil (unrefined will give you a little coconut taste)
- 1 Tbsp whole grain mustard
- 1.5 tsp blackstrap molasses
- Get your steaming mechanism ready.
- In a large mixing bowl, combine the dry ingredients with a whisk. Create a well in the center of your mixture and pour in the wet ingredients.
- Stir with a big wooden spoon until a dough starts to form. Then, get in there with your hands and knead for about 2 minutes. You want the dough to be a little on the wet side.
- Next, use your hands to form a round loaf with the dough. Wrap this loaf tightly in tin foil, and place in the steamer for 45 minutes, flipping halfway through.
- When the steaming is almost done, preheat your oven to 400F and grease a small casserole dish.
- Next, make your glaze by mixing all the ingredients together in a small bowl. When the roast is finished steaming, unwrap it and add it to the small greased casserole dish.
- Pour the glaze over the ham, use a knife to slice 3 not-too-deep cuts into the top of the ham (optional) and bake, uncovered, for 10 - 15 minutes.
- Allow the vegan ham to cool slightly before slicing. Enjoy!
You can make and steam the seitan a day or two ahead of time, but I would wait until just before serving to glaze and bake. Leftovers freeze well for up to a month.
This vegan ham is A-MAZING fried up in a skillet the next morning for breakfast. Pair it with a tofu scramble and homefries OR make a killer vegan breakfast sandwich. You can even throw it in a tofu quiche or make vegan ham & cheddar hot pockets...ohhhhh.
Our recipe is an adaptation of the Candied Vegan Ham recipe by Chubby Vegan Mom. Her methods are a little different, such as using a crock pot rather than a steamer. If you’d rather cook this in a crock pot, we highly recommend taking a look at her recipe. The only thing I’d change is adding a little beet juice to the crock pot for color. 🙂