This vegan version of ham is the most excellent tofu and wheat gluten-based vegetarian alternative! Try this delectable, succulent, meaty seitan roast recipe for your vegan Christmas feast or to slice as deli meat for ham sandwiches! Such ease! The vegan glazed ham came out perfect! (This won’t be available elsewhere, for sure!) When served with stuffing, scalloped potatoes, cranberry sauce, or a sprinkle of apple sauce, it makes a fantastic main meal! Add roasted vegetables to your other favorite dishes!
How to Make Vegan Ham?
Vital wheat gluten is the primary ingredient of seitan. This flour is made only from wheat protein after being thoroughly processed, which is why the amount of protein in the recipe is so high. The vital wheat gluten will create a dough when combined with the liquid and the other ingredients in this recipe.
We don’t knead this dough; the less we handle it, the better. The overworked seitan is disgustingly rubbery, and don’t let’s do that. Unfortunately, this recipe contains gluten, and I am without a suitable replacement for the essential wheat gluten. The missing amino acid lysine prevents standard seitan from being a COMPLETE protein.
I prefer to blend my seitan with beans to add lysine to make it a complete protein AND to create more of a tender, meaty mouthfeel. I used kidney beans (although any would work) for this ham seitan recipe mainly for color, but they’re also packed with nutrients! Because of their antioxidant characteristics, kidney beans are among the most nutrient-dense.
Options for Steaming
Veggie ham wrapped in a pressure cooker should be placed into a steaming basket, and water should be added until it is slightly above your steamer basket. Heat the mixture with the lid on top and the pressure regulator until it steadily rocked. Reduce the heat to sway gently for 40 minutes, then let the pressure go out naturally.
Place the wrapped vegetarian ham inside the Instant Pot on the steaming rack. Until it is just below the steamer basket, fill with water (about 2 cups). Put the lid on tightly, seal the pressure valve, choose “steam,” and set the timer for 30 minutes. Press “start” to start the process, then wait while it builds up pressure, cooks, then naturally releases it. It will take roughly 45 minutes to complete this operation.
- kidney beans, 1 1/2 cups, in a 15-oz can (see note 1)
- 1 cup vegan broth with Meat (see note 2)
- 4 ml of tahini (for richness)
- Three optional tablespoons of olive oil; if using, two additional tablespoons of vital wheat gluten
- maple syrup, 1/4 cup
- Nutritional yeast, 1/4 cup (see note 3)
- a quarter cup apple cider vinegar
- 1/4 cup of tomato paste
- Two teaspoons of powdered onion
- Garlic powder, two tablespoons
- smoked paprika, two teaspoons
- one medium beet, quartered and peeled (see note 4)
- sea salt, one teaspoon
- freshly cracked black pepper, between a half and a full teaspoon, to taste
- 1 1/2 cups essential wheat gluten
- 12 cup apricot jam with little sugar (see note 5)
- 12 cup brown sugar, organic
- Orange juice, 1/4 cup
- 1/2 tsp. sea salt
- One teaspoon of beet powder (optional for color)
- Be aware that beet can stain, so use a plastic or glass cutting board, cover your skin with an apron or clothing you don’t care about, and possibly even wear non-latex food gloves.
- Combining the seitan Using a food processor or blender, puree the beans, seasonings, tahini, maple syrup, apple cider vinegar, tomato paste, nutritional yeast, beet, and about 1 cup of vegan beef broth until smooth.
- Then, add you’re essential wheat gluten and blend again just long enough for most of it to absorb. Even though it could still be a touch powdered, it’s okay. This portion can be completed by hand if you don’t have a good food processor.
- Put it all together: Put everything in a big basin and combine everything with your hands. If it seems a little dry, you might want to add a tablespoon or two of water. The dough can be compressed to make sure there are no more crumbs, but
- Steam in the Instant Pot as a first choice: Add 1 cup of water to the pot along with the Instant Pot steaming basket. Cook the seitan for 45 minutes under high pressure or manually using the manual or sealing pressure valve settings. After the cooking is finished, flip the pressure valve to venting and release the remaining tension, which shouldn’t be much. Allow the pressure to dissipate for 10 minutes naturally. After preheating your oven to 400° Fahrenheit (or 205° Celsius), go to the following section.
- If you don’t have an electric pressure cooker, option 2: Steam on the stovetop is a simple alternative. Grab a big pot with a lid and a big steaming basket. Place the steaming basket into the saucepan after adding 2 inches of water. Put the seitan in the basket, cover the pot, and steam it for about 1 hour and 15 minutes on high. Once it is finished, proceed to the following phase and preheat your oven to 400° Fahrenheit (or 205° Celsius).
- Rest: After taking the steaming seitan off the fire, allow it to cool for ten minutes. While you wait, combine the glaze ingredients in a small bowl. After steaming, the seitan is already fully cooked and edible, but if you follow this step, the flavor and texture improve significantly. If you’d like, you could steam the seitan one day and bake it the next.
- Bake: If desired, score the top with a knife by making diamond-shaped cuts about 14″ deep (this helps the glaze stay put). Afterward, using a silicone basting brush or spatula, pour about 1/3 of the glaze on it. Be sure to include the sides as well. For 20 minutes, bake the seitan covered in a dutch oven or deep baker dish (I used this baker dish). Remove the cover, add another third of the glaze, and bake for an additional 10-15 minutes.
- Finally, add the remaining glaze and bake for an additional 10 to 15 minutes. You can choose to garnish the vegan ham by inserting a clove into the center of each diamond created by the scoring once you’ve finished applying the last of the glaze.
- When carving the seitan, take it out of the oven and give it 10 to 15 minutes to rest. I advise using a serrated blade to cut through the vegan ham rather than pressing the knife down, which could “mush” it. Before serving, remove the cloves.
- Serve over vegan mashed potatoes or roasted potatoes, along with some roasted or air-fried apple brussels sprouts. Or whatever else you choose!
- Store: Freeze firmly wrapped and in a freezer-safe container for up to 3 months. Refrigerate leftovers in an airtight container for up to 5 days.
What is a Vegan Substitute for Ham?
Slices of Yves Veggie Ham. Slices of tender plant-based deli from Tofurky, slow-smoked. Slices of Meatless Veggie Ham from Lightlife Smart Deli. May Wah Sliced Ham with Vegan Bacon. Wheat meat, also known as essential wheat gluten, is the primary ingredient in most vegan hams. It becomes color and flavor resembling ham when mixed with additional stabilizing components such as tofu, beets (for color), vegetarian broth, and seasonings (like liquid smoke).
Vegan diets are typically more colorful and diverse than meat-based diets; by using soy-based ingredients like veggie burgers, “ham,” “hot dogs,” and “turkey,” as well as less common ingredients like tofu, tempeh, textured vegetable protein (TVP), and seitan, vegans can enjoy almost any dish that a meat-eater can. Numerous vegan bacon varieties are available, and most grocery stores sell Smart Bacon and tempeh bacon. Additionally, making homemade bacon pieces, bacon made from tofu, rice paper, mushrooms, and coconut is simple.
Is Vegan Ham Healthy?
According to recent research supported by the American National Institutes of Health, the answer is true yes. It was discovered that the imitation meats had less saturated fat than ground beef and were a rich source of fiber, folate, and iron.
However, the researchers noted that they also contain a lot of salt, less protein, zinc, and vitamin B12. Although plant-based proteins are a convenient (and frequently delectable) alternative to animal meat, they can also be higher in fiber and nutrients and are unquestionably more sustainable.
However, in reality, you’d be better off choosing healthier plant-based proteins over heavily processed meat substitutes. Although processed plant-based Meat is a better choice than animal meat, it is not the most nutritious food available. People can take advantage of their favorite flavors while avoiding some disease concerns by eating vegan Meat.
Some highly processed foods, such as those made by Beyond Meat and Impossible Burger, have saturated and total fat content comparable to Meat. Even more, sodium is included in the burgers than in a single beef patty, which may not be suitable for heart health.
What is Quorn Vegan Ham Made from?
Ingredients. Water, natural flavors, and mycoprotein (78%) (contain Smoke Flavourings, Colour: Iron Oxide), Gelling Substances: Salt, potato protein, agar, and locust bean gum, pea fiber Sorbate of potassium is a preservative. Mycoprotein, the main component of Quorn, is produced during the fermentation process. Mycoprotein is a complete protein that contains every essential amino acid, which is uncommon among sources of protein from plants.
In contrast to Meat, it is also high in dietary fiber. Fusarium venenatum, an ascomycete, a type of fungus that naturally exists in soil, is the primary component of Quorn mycoprotein. Although the imitation meat chunks are healthy, the prepared foods in which they are used could be salty or heavy in fat. Vomiting, nausea, and diarrhea are typical adverse reactions to Quorn products. Hives, respiratory problems, and potentially fatal anaphylactic responses are less frequently seen.
Can you Fry Vegan Ham?
I fried them in a small quantity of vegetable oil on high for a few minutes on each side or until they were crispy. Despite the unconventional shape, they crisped up wonderfully. Numerous vegan bacon varieties are available, and most grocery stores sell Smart Bacon and tempeh bacon. Additionally, it is simple to produce your bacon bits, rice paper bacon, coconut bacon, mushroom bacon, and tofu bacon. Even though it contains no meat, Beyond Meat advises against consuming it uncooked to ensure your safety.
Beyond Meat in its raw state will taste awful, not digest as quickly, and there is a slight possibility that it may include bacteria or other pathogens that could make you ill. There is no basis for the notion that humans get sick. He continues, I find it hard to imagine our bodies incapable of processing meat. When we eat other foods, we also need to digest the nutrients in Meat. The body also breaks down plant proteins using the same enzymes it uses to digest animal proteins.
This recipe for vegan ham uses a simple technique to yield incredibly delicious seitan roasts. It has a chewy, meaty texture and bursts with ham’s smoky, salty flavor! Serve plain or pineapple glaze for a filling centerpiece that works for any event. This recipe is perfect for holiday gatherings, so I make it every Christmas and Easter! If you leave out the glaze, it works fantastically for protein-packed vegan ham sandwiches. Seitan, a vegan meat alternative, is made with gluten, a protein in wheat flour! Although there are several ways to make seitan, using essential wheat gluten is the most straightforward.
This flour is essentially pure gluten protein because the wheat flour’s carbs have been removed. Combine liquid and vital wheat gluten to produce dough, then bake the seitan. You should know that this approach is the easiest and least labor-intensive if you’ve never made seitan. Add gobs of flavor because vital wheat gluten is flavorless on its own. This is helpful since you may flavor your seitan as you wish, such as with salty, smoky ham!