Vegan Ham
This Vegan Ham is a flavorful and satisfying plant-based alternative made from extra firm tofu and vital wheat gluten. Marinated and baked to perfection, it offers a delightful smoky taste, making it perfect for festive occasions or hearty everyday meals.
Equipment
- 1 Steamer pot
Ingredients
- 2 tbsp maple syrup
- whole cloves
- 1 1/2 cups vital wheat gluten
- a few drops of red food colouring
- 1 package extra firm tofu
- 1 tsp granulated onion
- 1 tsp granulated garlic
- 1 tsp salt
- 1/4 tsp ground cloves
- 3 tbsp nutritional yeast
- 1 tbsp dijon mustard
- 2 tbsp bouillon vegetarian no beef soup base
- 2 tbsp sesame oil, toasted
- 2 tbsp ketchup
- 1 tbsp liquid smoke
- 3/4 cup water
Glaze
- 1/2 cup water
- 1 tsp better than beef bouillon
- 2 1/2 tbsp apple cider vinegar
- 2 tbsp maple syrup
- 3 tbsp dijon mustard
- 2 tbsp brown sugar, packed
Instructions
- Drain the tofu and wrap it in paper towels, squeezing out excess moisture.
- Break it into chunks and add it to a food processor along with the remaining ingredients, except for the vital wheat gluten.
- Blend until smooth.
- Sprinkle the vital wheat gluten over the mixture and mix gently until combined, with some flour still visible.
- Knead the dough on a clean surface about 20-25 times to form a loaf shape.
- Wrap it tightly in aluminum foil and place it in a steamer insert.
- Steam for 1 hour, checking halfway to ensure there's enough water.
- Preheat the oven to 375°F.
- While the ham steams, whisk together the glaze ingredients and set aside.
- Once the ham is done, unwrap it and score the surface with shallow crisscross cuts.
- Place it in a casserole dish, pour the glaze over, and bake uncovered for 30 minutes, basting every 10 minutes.
Notes
- eftover vegan ham can be stored in an airtight container in the refrigerator for up to 5 days.
- It can also be frozen for longer storage, ensuring you have a quick meal option on hand.