Vegan Seitan Ham w/ a Pineapple Mustard Glaze

This vegan ham, you guys.  It’s the kind of recipe that really gets me excited. 

 


Why?

 

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.

Vegan Ham Recipe - homemade seitan roast // plantpowercouple.com

 

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.

Vegan Ham Recipe - homemade seitan roast // plantpowercouple.com

Vegan Ham Recipe - homemade seitan roast // plantpowercouple.com

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. 🙂

Let’s make this vegan ham in under 60 seconds!

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. 😉

Alice's vegan breakfast sandwich made with Plant Power Couple's vegan ham

 

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)

Vegan Seitan Ham w/ a Pineapple Mustard Glaze

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:

Save RecipeSave Recipe

3.5 based on 2 review(s)

Recipe Image

Ingredients

    Dry Ingredients:
  • 1.5 cups vital wheat gluten
  • 1/8 cup nutritional yeast
  • 1 tsp black pepper
  • 1/2 tsp paprika
  • Wet Ingredients:
  • 1 Tbsp maple syrup
  • 1/2 cup beet juice
  • 1/4 cup pineapple juice
  • 1 Tbsp soy sauce
  • 1 Tbsp liquid smoke
  • For the glaze:
  • 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

Instructions

  1. Get your steaming mechanism ready.
  2. 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.
  3. 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.
  4. 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.
  5. When the steaming is almost done, preheat your oven to 400F and grease a small casserole dish.
  6. 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.
  7. 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.
  8. Allow the vegan ham to cool slightly before slicing. Enjoy!

Notes

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.

7.6.8
71
http://www.plantpowercouple.com/recipes/vegan-ham/

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. 🙂

And speaking of equipment, we use this electric steamer to make most of our seitan recipes.  If you’re working with limited counter space (we hear ya there!), these bamboo steamers can also be a great option!  Of course, you can use whatever steaming basket you have on hand; even a colander placed over a large pot of boiling water and covered works!

30 thoughts on “Vegan Seitan Ham w/ a Pineapple Mustard Glaze

  1. Could you use parchment paper first to wrap and then foil ? I do not care to have foil touch the food I am going to eat.
    1. Hey, Barbara! You can use cheesecloth or a nut milk bag to wrap the seitan if need be. Mary's Test Kitchen on YouTube has a couple seitan recipes made like this: https://www.youtube.com/watch?v=TJOvTkZSPS4 (1:45 is where she explains the cheesecloth method).
  2. I used the exact same amount of ingredients as in the recipe but our seitan ham came out a very dark red rather than the light brown in your picture. It just looks wrong! I followed the recipe word for word too! Any idea why?
    1. Hey, Adam! The beet juice you used could have been more concentrated than you'd like which produced a darker color. I'd recommend either watering down the beet juice or replacing it with vegetable broth!
    1. Hey, Jen! Here are some ideas to try: Lower the amount of nutritional yeast you use, as its purpose is to give it a bit of a chewy quality. You also want to be sure the dough is not too wet or dry. You want it to be stretchy but not sticking to your fingers. If it sticks, knead in a little more gluten. If it has any dry spots, wet your hands and knead it in a little more. Also, be sure you don't knead it for too long - MAX 2 minutes but you can lower that to - minute of need be. Kneading the dough activates the gluten and adds a chewy element, but if you knead too long you can achieve that overly chewy texture that's not good! I hope these tips help! 😊❤️
  3. Hi, recently gone oil free and I was wondering what you're advice would be for cutting out the coconut oil please? Just omit, or replace the liquid with something like water or aquafaba maybe? Thanks :)
  4. I would like to try making this recipe the day before a holiday and reheating it the day of. Would you suggest steaming it and then waiting to bake it till the next day or will it be fine to just reheat the finished product? I am worried about it drying out if i bake it twice. Thanks!
    1. Hey, Erin! Yes, we'd definitely recommend glazing and baking the seitan ham the day you're serving it. The steamed seitan will be fine in the fridge for up to a week or even in the freezer for up to 2 months! We hope you enjoy it!! :)
  5. Hi here. Super excited to try this recipe for thanksgiving. I’m wondering what kind of steamer you use... would a instapot work? And if that’s different then what you use should I change the amount of time is use? Thanks, happy holidays vegan friends!
    1. Hey, Christine! So sorry to be getting back to this comment so late. Did you try it in the Instant Pot?! I know we've made it in the crock pot before but don't have an IP (yet! lol). If you gave it a try, let us know how it went. Hope your holidays were awesome!
  6. Did not like this at all. The seitan was a mess to work with, so stringy and it wanted to turn to lumps. We felt like we were eating gristle loaf. I changed the recipe by adding 1 1/2 cup of cooked white beans blended with the liquid (liquid must be 1 1/2 cup total) at the beginning, then added the nutri. yeast, spices, and flavorings. Last I added the gluten and mixed. It was much better.
  7. I'm using this as base for my "White Trash Ham" (Ham in coke) this year for our traditional pre Xmas meal ... I replaced the Beet juice with Coke and Beet Powder and made 3 x Qty ... it's great, thank you!
    1. Hi, Linda! We really recommend steaming it and then just baking to finish it off, but if you really don't want to steam, just be sure you bake it covered and keep the dough on the wetter side as baking will dry it out a lot faster. Hope you enjoy! :)
  8. Have you tried “poach” this in a favour bath either in the oven or on the stovetop instead of steaming - like with the chickind (that’s what I call my seitan chickn) seitan recipes?
    1. Hi, Amanda! We haven't thought of poaching the seitan, but that could be a great idea! We did just recently post a corned beef seitan made in the slow cooker, maybe that's more the method you're looking for? If you click on Recipes in the menu section above, it will be the on the first page!

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