Vegan Seitan Ham with a Pineapple Mustard Glaze
This vegan ham recipe is made with seitan and flavored with a pineapple mustard glaze. The pink color - from the beet juice - makes this roast the perfect dish to bring to a holiday gathering.
This vegan ham recipe is made with seitan and flavored with a pineapple mustard glaze. The pink color - from the beet juice - makes this roast the perfect dish to bring to a holiday gathering.
- !dry ingredients:
- 1.5 cups vital wheat gluten
- 1/8 cup nutritional yeast
- 1 tsp black pepper
- 1/2 tsp paprika
- !wet ingredients:
- 1 tbsp maple syrup
- 1/2 cup beet juice
- 1/4 cup pineapple juice
- 1 tbsp soy sauce
- 1 tbsp liquid smoke
- !for the glaze:
- 1/4 cup coconut sugar
- 1/8 cup beet juice
- 1/8 cup pineapple juice
- 1/4 cup melted coconut oil (unrefined will give you a lit
- 1 tbsp whole grain mustard
- 1.5 tsp blackstrap molasses
- Carbohydrate 31.6412669054872 g
- Cholesterol 47.1333333333333 mg
- Fat 48.9725591691576 g
- Fiber 4.29173336885964 g
- Protein 90.606926745927 g
- Saturated Fat 21.3085937503512 g
- Serving Size 1 1 Serving (299g)
- Sodium 585.066938008813 mg
- Sugar 27.3495335366275 g
- Trans Fat 3.01579333420155 g
- Calories 916 calories
Step-by-step
- Get your steaming mechanism ready.
- 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 about 2 minutes. You want the dough to be a little on the wet side.
- Next, use your hands to form a round loaf with the dough. Wrap this loaf tightly in tin foil, and place in the steamer for 45 minutes, flipping halfway through.
- When the steaming is almost done, preheat your oven to 400F and grease a small casserole dish.
- Next, make your glaze by mixing all the ingredients together in a small bowl. When the roast is finished steaming, unwrap it and add it to the small greased casserole dish.
- Pour the glaze over the ham, use a knife to slice 3 not-too-deep cuts into the top of the ham (optional) and bake, uncovered, for 10 - 15 minutes.
- Allow the vegan ham to cool slightly before slicing. Enjoy!
Traditional holiday roasts rely on animal protein, but vital wheat gluten creates a remarkably dense, chewy alternative when handled correctly. Developing structural integrity requires kneading the dough for precisely two minutes to align the gluten strands. Keep the hydration level slightly wet so the final loaf retains moisture during thermal expansion inside the steamer. Fresh pineapple juice introduces natural enzymes that tenderize the glaze base, whereas canned varieties lack the same enzymatic activity and acid profile. Bottled beet juice provides consistent coloring without the earthy pulp of freshly juiced beets, ensuring a smooth exterior hue. Bake the wrapped loaf at 400 degrees Fahrenheit for 10 to 15 minutes after steaming to caramelize the coconut sugar and mustard coating. Dietary modifications remain straightforward; swap the soy sauce for tamari to maintain umami while eliminating gluten entirely from the sauce component. Small kitchen setups require only a standard colander inserted over a boiling pot fitted with a tight lid.
