Vegan Seitan Ham with 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.
Ingredients
Beet Puree:
- 1 15-oz can beets
Dry Ingredients:
- 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
Wet Ingredients:
- 3/4 cup beet puree
- 1/3 cup pineapple juice
- 1/4 cup refined coconut oil melted
- 1 Tbsp pure maple syrup
- 1 Tbsp liquid smoke
For the glaze:
- 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
Instructions
- 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!
Video
Notes
*You'll have excess beet puree which can be used in smoothies and soups!
MAKE AHEAD OPTION: 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: Leftovers freeze well for up to a month. This vegan ham is A-MAZING fried up in a skillet the next morning for breakfast.
Nutrition
Serving: 1servingCalories: 457kcalCarbohydrates: 28gProtein: 44gFat: 19gSaturated Fat: 15gPolyunsaturated Fat: 2gFiber: 2gSugar: 16g
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