A vegan ham made from tofu and wheat gluten. A smokey, salty, seitan ham for a holiday roast or ham sandwiches.
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.
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.)
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.
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.