Vegan Ham
A vegan ham made from tofu and wheat gluten. A smokey, salty, seitan ham for a holiday roast or ham sandwiches.
Ingredients
- 1 cup vegetable broth or vegan beef flavored broth
- 1 tablespoon smoked paprika
- 1 teaspoon liquid smoke or extra smoked paprika
- 2 tablespoons nutritional yeast (optional)
- 1 tablespoon ketchup
- 1/2 teaspoon garlic powder (or 1 clove minced garlic)
- 1 1/4 teaspoons salt
- 3 tablespoons refined coconut oil or any neutral-flavored oil of choice
- 14 oz. extra firm tofu
- 1 1/2 cup vital wheat gluten
For the basting glaze:
- 1/2 cup vegetable broth
- 2 tablespoons light olive oil or any neutral oil
- 1 teaspoon smoked paprika
- 2 tablespoons maple syrup
- 1/2 teaspoon salt
- 15 whole cloves (for decorating the outside of the ham)
Instructions
Make the mock meat:
-
In a small saucepan, warm 1 cup of broth and add paprika, liquid smoke, nutritional yeast, refined coconut oil, ketchup, garlic powder, and salt, and give it all a good stir.
-
Drain and press a 14 oz block of extra firm tofu to get out as much liquid as possible and then add it to a food processor.
-
Pour the broth in the food processor (or blender) with the tofu and blend until smooth.
-
Transfer the liquid to a glass bowl and fold in the wheat gluten about 1/2 cup at a time with a silicone spatula. (You may find it easiest to knead in the last 1/2 cup of the gluten as it gets thick at the end.)
-
Knead the gluten loaf for about 30 seconds and make sure the gluten is fully incorporated and form it into a ham shaped loaf.
-
Wrap your vegan ham tightly in a large piece of foil making sure that none of the seitan is exposed.
-
Place the ham in a large pot with a steamer basket (or use jelly jar rings to keep the roast lifted up out of the water). Fill with enough water to hit just below your steamer basket.
-
Cover with a lid and steam the ham for 1 hour. Check the water frequently to make sure it doesn't get too low and add more water if needed.
Glaze and roast your vegan ham:
-
Preheat the oven to 375° F (190° C).
-
Remove the foil from your ham and cut diagonal lines in it about 2 centimeters thick crisscrossing each other and place the ham in a small 8 x 8-inch baking dish.
-
In a small saucepan, mix together the broth, oil, maple syrup, smoked paprika, and salt then pour it evenly over the ham.
-
Bake your vegan ham uncovered for 25 minutes at 375° F (190° C) taking it out of the oven a few times during the baking process to spoon the glaze evenly over the ham.
-
Slice with a serrated knife and serve as you would ham.
Recipe Video
Recipe Notes
- Use a glass bowl and a silicone spatula to mix your seitan. Vital wheat gluten is very sticky once it gets wet and will stick like glue to a plastic bowl or a wooden spoon.
- Be sure to press the tofu well to get out as much liquid as possible. I like to cut the block into quarters and squeeze it with my hands like I'm packing a snowball over the sink to get out all the excess water.
- Wheat gluten is a very fine powder that will get everywhere if you are not careful with it. Pour it low down and slowly over the tofu mixture so it doesn't splash out of your bowl.
- Knead the seitan until all of the gluten flour is incorporated and you have a dough that's a little firmer than you would have for bread. Only knead it for about 30- 60 seconds so your wheat meat doesn't get too chewy.
Cooking Options:
Pressure cooker - place the wrapped veggie ham in a steaming basket inside the pressure cooker. Fill with water until it's just below your steamer basket. Place the lid and pressure regulator on top and heat until your pressure regulator is steadily rocking. Turn down the heat slightly so that it rocks gently for 40 minutes, then allow the pressure to release on its own.
Instant Pot - Place the wrapped veggie ham on the steaming rack inside the Instant Pot. Fill with water until it's just below the steamer basket (about 2 cups). Close the lid, set the pressure valve to sealing, select "steam", and then set to 30 minutes. Press start and allow it to come to pressure, cook, and then release the pressure naturally. This whole process will take about 45 minutes.