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.
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. 🙂
How to Make Seitan Ham
Step 1: Make the beet puree.
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.
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.
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.
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!
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.
More Seitan Recipes:
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Yield: 4 servings
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:
4 based on 3 review(s)
- 1 (15-oz) can beets
- 1.5 cups vital wheat gluten
- 2 Tbsp all-purpose flour
- 1 Tbsp salt
- 1 tsp ground black pepper
- 1 tsp onion powder
- 1/2 tsp smoked paprika
- 3/4 cup beet puree
- 1/3 cup pineapple juice
- 1/4 cup refined coconut oil , melted
- 1 Tbsp maple syrup
- 1 Tbsp liquid smoke
- 1/4 cup refined coconut oil (melted)
- 1/4 cup coconut sugar
- 2 Tbsp beet puree
- 2 Tbsp pineapple juice
- 2 Tbsp spicy mustard
- 1.5 tsp blackstrap molasses
- 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.*
- 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.
- 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.
- 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.
- 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.
- 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.
- 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!
*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.