Vegan Seitan Ham w/ a Pineapple Mustard Glaze

Make this vegan seitan ham when you really want to impress! It's full of smoky-sweet flavor and glazed with a pineapple mustard sauce that blow your mind. Beet puree is added for extra color and WOW factor. #seitan #vegan #vegetarian // plantpowercouple.com

This vegan ham recipe is an incredible seitan recipe flavored with liquid smoke, maple syrup, and a pineapple mustard glaze. The pink color – from the beet puree – makes this vegetarian roast the perfect main dish to bring to a holiday gathering when you want to really impress! It takes a little planning ahead, but I can tell you from personal experience, it is SO worth it.


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This vegan ham, my friend.  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.

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. 🙂

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Make this vegan seitan ham when you really want to impress! It's full of smoky-sweet flavor and glazed with a pineapple mustard sauce that blow your mind. Beet puree is added for extra color and WOW factor. #seitan #vegan #vegetarian // plantpowercouple.com

How to Make Seitan Ham

This vegan ham recipe is a lot like our vegan corned beef recipe (another fav) with a few differences, like it uses a steamer instead of a slow-cooker.

Step 1: Make the beet puree.

This vegan ham recipe is made with seitan and flavored with liquid smoke, maple syrup, and a pineapple mustard glaze. The pink color, made with beets, makes this roast the perfect dish to bring to a holiday gathering when you want to impress! It takes some time, but most of that is cooking time. And it is SO worth it. Many readers enjoy cutting this vegetarian ham into slices for sandwiches. We also love frying up leftovers in a pan for breakfast!

First, make the beet puree. This will give your roast that beautiful ham-like color! Pour a full can of beets (water + all!) into your food processor. Then, fill the can to the brim with water and pour that in too. Blend it up until completely smooth.

It’s important to note, you’ll use some of this puree for the seitan roast itself and some for the glaze. You WILL have leftover beet puree which can be used as a little nutrition boost in soups and smoothies. You can also freeze it in an ice cube tray for ease.

Step 2: Make the seitan.

This vegan ham recipe is made with seitan and flavored with liquid smoke, maple syrup, and a pineapple mustard glaze. The pink color, made with beets, makes this roast the perfect dish to bring to a holiday gathering when you want to impress! It takes some time, but most of that is cooking time. And it is SO worth it. Many readers enjoy cutting this vegetarian ham into slices for sandwiches. We also love frying up leftovers in a pan for breakfast!

Next, we make our seitan! Whisk the dry ingredients in a large mixing bowl and make a well in the center for the wet ingredients. Pour them in and mix everything until a dough ball forms. Then, get in there with your hands and knead for no longer than 1 minute.

Step 3: Steam the seitan ham.

This vegan ham recipe is made with seitan and flavored with liquid smoke, maple syrup, and a pineapple mustard glaze. The pink color, made with beets, makes this roast the perfect dish to bring to a holiday gathering when you want to impress! It takes some time, but most of that is cooking time. And it is SO worth it. Many readers enjoy cutting this vegetarian ham into slices for sandwiches. We also love frying up leftovers in a pan for breakfast!

Use your hands to form a rough loaf with the seitan (try not to handle it too much though!) and wrap it in tin foil. You want it to be secure in the tin foil but still have a little room to expand in the steamer.

We use this electric steamer to make this seitan ham recipe.  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 covered and placed over a large pot of boiling water works!

Step 4: Bake and glaze!

This vegan ham recipe is made with seitan and flavored with liquid smoke, maple syrup, and a pineapple mustard glaze. The pink color, made with beets, makes this roast the perfect dish to bring to a holiday gathering when you want to impress! It takes some time, but most of that is cooking time. And it is SO worth it. Many readers enjoy cutting this vegetarian ham into slices for sandwiches. We also love frying up leftovers in a pan for breakfast!

Time to finish the seitan! You’ll first bake the seitan IN the tin foil (with a small opening at the top for some steam to escape) for 20 minutes.

While it bakes, make your glaze by mixing all the ingredients together in a small pot over medium low heat. You want to mix the ingredients until the coconut sugar completely dissolves.

Finally, you’ll pour 1/2 of this glaze over the roast and bake it another 30 minutes.

How to Serve Seitan Ham

We highly reccomend serving this vegan ham alongside our vegan au gratin potatoes and applesauce for a traditional Easter brunch / dinner made VEGAN! 🙂 It’s also fantastic sliced thinly for sandwiches.

Vegan Ham + Wine Pairing

And for an awesome wine pairing with this vegan ham, check out our favorite vegan-friendly sparkling Riesling from Dr. Loosen!

How to Use Vegan Ham Leftovers

Store any leftover seitan ham in an air-tight container in the fridge for up to a week or the freezer for up to 8 weeks.

This vegan ham is A-MAZING fried up in a skillet the next morning for breakfast.  Pair it with a tofu scramble and roasted potatoes OR make a killer vegan breakfast sandwich.  

You can even throw it in a tofu quiche or make vegan ham & cheddar hot pockets…ohhhhh, the possibilities!

Make this vegan seitan ham when you really want to impress! It's full of smoky-sweet flavor and glazed with a pineapple mustard sauce that blow your mind. Beet puree is added for extra color and WOW factor. #seitan #vegan #vegetarian // plantpowercouple.com

More Seitan Recipes:

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Enjoy, friends!

Yield: 4 servings

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 puree - 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.

35 minPrep Time:

1 hr, 35 Cook Time:

2 hr, 10 Total Time:

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4 based on 3 review(s)

Recipe Image

Ingredients

Instructions

  1. Get your steaming mechanism ready and open your can of beets. Pour the beets (and the water in the can) into a blender. Fill the can to the rim with water and pour that into the blender as well. Blend on high until a smooth puree is formed. Set this aside to use in the recipe as directed.*
  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. Stir with a big wooden spoon until a dough starts to form. Then, get in there with your hands and knead for no longer than 1 minute.
  3. Next, use your hands to form a rough loaf with the dough. Wrap this loaf (tightly but leaving a little room for it to expand) in tin foil, and place in the steamer with the seam down for 45 minutes.
  4. When the steaming is almost done, preheat your oven to 325F and get out a square glass baking dish. Carefully remove the roast from the steamer, flip it upside down, and place it on the dish. Open the foil a bit at the top to give the steam a place to escape and bake it for 20 minutes.
  5. While the roast bakes, make your glaze by mixing all the ingredients together in a small pot over medium low heat until the sugar is completely dissolved.
  6. When the timer goes off, carefully remove the roast from the oven and the tin foil. Place it back in the baking dish and pour 1/2 the glaze over it. Bake this again, uncovered, for 30 minutes.
  7. Remove the ham from the oven once more, pour the remaining 1/2 glaze over it, and allow it to cool for about 10 minutes before slicing. Enjoy!

Notes

*You'll have excess beet puree which can be used in smoothies and soups!

You can make this roast a day or two ahead of time. Just reheat, wrapped in foil, in the oven at 300F for 20 minutes. 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, the possibilities!

This recipe has been updated as of 3/30/2021 but first appeared on Plant Power Couple in April 2017.

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https://www.plantpowercouple.com/recipes/vegan-ham/

52 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 always use parchment paper, then foil, when making seitan. I haven't made this particular recipe yet, just saw it, looks really good!
  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. My husband is allergic to coconut. What would you recommend using instead of the coconut sugar and coconut oil?
  4. 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 :)
  5. 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!! :)
  6. 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!
  7. 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.
  8. 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! :)
  9. 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!
    1. Hi, Heather! I'm so sorry to hear you got a mushy seitan ham! :( Seitan texture can be tricky sometimes, especially depending on where you live and what the weather is like. High humidity tends to require more dry ingredients to be used in the dough. If you give it a go again, just remember to feel the dough before wrapping and steaming. If it feels super squishy and falling apart, knead in a bit more wheat gluten (a little at a time). Keep in mind though, you don't want it to be overly dry / stiff. Smooth and stretchy is perfection!
  10. I made this recipe for Thanksgiving and it was delicious! It did come out a little tough though. I don't have a steamer so i used my instant pot and steamed it for the recommended time. I am wondering if maybe it should have been steamed for a shorter period of time possibly? I also cooked it in a friend's oven where i have found i have to cook things for a lesser amount of time than my own oven so maybe that could have been what made it a little tough. Any thoughts? Thanks in advance.
    1. Hi, Kathryn! I'm happy you enjoyed the recipe but sorry to hear the texture was a bit off. Subsequently to posting this recipe, we have been having a lot of luck replacing the nutritional yeast with some all-purpose flour. It helps to break that "tough" texture down even more. As for the oven, that could definitely be a factor so I'd also try roasting it a little less! We also have this seitan recipe that uses a crock pot and a "low and slow" roasting technique. It may be helpful to look that one over for an alternate cooking method. I hope this helps!
  11. Hi, I’d like to try this, my only concern is that it would taste a little sweet due to the sweet ngredients, is this the case? We prefer savoury to sweet, thank you :-)
  12. Because many asked, and I was curious, I decided to steam my seitan in my electric pressure cooker (I used the Crockpot Express, but an Insta Pot would work too). First, I set up my pressure cooker by adding about 2 cups to the bottom of the pot and then placed my metal rack (came with my cooker) in the bottom. The water should not cover the metal rack but come to just below it. I wrapped my loaf in aluminum foil, as directed, and placed it on the rack inside the pressure cooker. Put the lid on it, set the release valve to close, and put it on the steam setting for 20 minutes. When it was done, I allowed the steam to release naturally. It turned out perfect, and it's ready for baking tomorrow. Hope this helps someone.
  13. Yes, I agree, everything can be veganized! Vegans can eat anything, not just salad. :D I really like this recipe, thanks for sharing! Also, it is featured on my blog here: https://suzinspire.com/20-incredible-meat-free-recipes-you-should-try-this-summer/ If you like this collection, please share it on social media. Thank you so much!
    1. Oooh, I've never actually heard of ham balls before, but now I'm super intrigued! I would form the seitan dough into balls, wrap, and steam them individually before glazing and baking for the best shape/consistency. If you try this, definitely let us know. Sounds so cool!
  14. I'm wondering how essential the beets are and if they could be exchanged for something else? I have yet to find a dish that includes beets that I like, even premade veggie burgers. I am not at all worried about color, is that their only purpose? Any ideas what I could sub? It looks so delicious, except for the beets, and I would really like to try it for Easter dinner. Thanks for any help you can provide!
    1. Hi, Melody! I'm going to ask you to really trust me when I tell you that you cannot taste the beets at all in this. (Half of us around here really hate beets and she loves and created the ham. LOL!) Yes, they're primarily for color, but they also give a little something extra to the texture of the dish. I really wouldn't recommend subbing them out for anything else.
  15. I steamed this in the instant pot on high for 45 min, turned it off and let sit for 10 min before releasing. Worked great for me. I also only had pickled beets on hand and that also worked.

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