vegan ham

This Smoky Vegan Tofu Ham requires just 8 ingredients to prepare and tastes even better than the real thing! It&#39;s savory, slightly sweet, and has crispy edges and a tender inside.

Vegan Smoky Glazed Tofu Ham

14-oz pack (400 grams) extra-firm tofu

paprika

garlic powder

tbsp balsamic vinegar

olive oil

tbsp low-sodium soy sauce ((use tamari if gluten-free))

tbsp molasses ((or sub honey

cornstarch (or tapioca starch)

tsp salt

Start by slicing your tofu in half lengthwise. Depending on the thickness of your block, you may need to slice it in half again (one slice should be 1 - ½ inch thick).

Then, press it with either a tofu press or wrap the slices in a clean kitchen towel and place something heavy on top (like a Dutch oven).

In the meantime, prepare the smoky marinade by whisking all of the ingredients together. You can use a bowl, but I like to do it right into the baking dish for less washing afterward.

Once the tofu is pressed, add it to the marinade. Coat well on all sides, and leave it to marinate for at least 30 minutes, or preferably overnight. You can do that up to 3 days ahead of time.

Make sure to save the remaining marinade that&#39;s left at the bottom for later. Spoon it out into a small bowl.

Preheat oven to 180C (350F). Bake the tofu for 40-45 minutes. Take it out of the oven and flip halfway through. Using a pastry brush, glaze with the remaining marinade and return to the oven to bake until golden and caramelized.

This Vegan Ham Roast is easy to make and the perfect centerpiece for your holiday table! It&#039;s meaty, smoky, sweet and the maple glaze creates the most amazing crust.

Vegan Ham Roast with Maple Glaze

chickpeas,

chicken broth

nutritional yeast

tomato paste

liquid smoke

maple syrup

cloves

onion powder

vital wheat gluten

chicken

vegan butter

brown sugar,

dijon mustard

cinnamon

cloves,

pineapple rings,

In a blender or food processor, add the drained chickpeas, broth, olive oil, nutritional yeast, tomato paste, liquid smoke, maple syrup, paprika, cloves, onion powder and garlic powder and blend or process until smooth.

Transfer the blended mixture to a large mixing bowl, getting all the last bits with a spatula.

Add the vital wheat gluten to the bowl and start to mix it into the wet ingredients with a spatula or spoon, then use your hands and mix until it starts to come together. Sprinkle a little vital wheat gluten on a clean surface, transfer the mixture to the surface and knead about 10 times. Carefully shape it into a loaf.

Get out a large pot with a steamer basket (flat bottom preferred, see Notes if you don&#039;t have steamer basket.) Place the loaf on the steamer basket with about 3 cups of broth on the bottom for steaming, but don&#039;t let the ham sit in the broth.

Cover, bring to a boil, then reduce the heat so it’s simmering but not boiling too hard. Steam for 1 hour, and make sure to add more broth if it evaporates too soon. You can pour some additional broth over the roast halfway through.

Remove the pot from heat and open the lid so the loaf can cool for a few minutes. Preheat the oven to 425 degrees F.

In a medium bowl, whisk together all glaze ingredients and set aside.

Place the steamed ham in a casserole dish or a pan with a rim, and score it in a crisscross pattern. You can stick whole cloves in the diamonds if desired.  SEE PHOTOS for reference. You can also skip this part if you&#039;d like.

Pour about 1/2 of the glaze over the loaf and place pineapple rings around the roast (optional). Place in the oven to roast for about 30 minutes. Every 10 minutes or so, baste with more glaze. Save a little glaze for the very end, to pour over just before serving. Let cool for 15 minutes, remove the whole cloves and serve. Slice fairly thin for the best texture. Enjoy!

Thank you for this recipe. I can’t wait to make for Easter.
Can I make this without oil? Should I substitute broth?

I have found this site and I am excited to try some of these dishes !  For this one, can I make it ahead and freeze at any stage, for example after steaming it and before roasting/glazing it ?  I will have visitors and I want to get ahead in terms of preparation ?

Hi Nora,

I made this for supper last night as a side for baked beans. It was so good we forgot the tater tots in the airfyer!
Love your recipes and insights.
Your efforts and creativity are appreciated.  Happy 2024!

Best recipe ever, made it several times already, works like a charm, like all the others that you are creating. You are the best!!!

What a treat. Quite easy to make and it is tasty!  Will have “ham” sandwiches for lunch this week. Great flavor and texture.

We LOVE this recipe and make it every year for Christmas. Even our meat eating family loves it. Our favorite part it crisping up leftovers to make "bacon" the next day. Thanks for so many amazing recipes Nora!

Vegan Deli Ham Slices

Tbsp Miso Paste ((or Coconut Aminos, Mushroom Seasoning))

Tbsp Nutritional Yeast

Tbsp Garlic Powder

Tbsp Onion Powder

Tbsp Smoked Salt ((or regular Salt and Smoked Paprika))

tsp MSG

tsp Baking Powder

Tbsp Tapioca Starch

Tbsp Liquid Smoke

tsp Red Dye ((optional for color))

(240 g) Vital Wheat Gluten

In a food processor, blend up the beans along with everything else EXCEPT the vital wheat gluten. Blend until smooth scraping down the sides as needed.

Add in the vital wheat gluten and blend until combined. Depending on your food processor you may need to take out half and knead in 2 batches.Knead for 3 - 5 minutes or until the seitan is stretchy and firm. If it tears very easily it needs to be kneaded longer. Pull it out and check it every now and again until you get the desired texture. If the seitan feels too wet and isn&#39;t coming together, add a tablespoon or so of vital wheat gluten and blend, and repeat until the seitan is dry enough to knead into a firm and stretchy consistency. On the flipside, if it&#39;s too dry, add a splash of water until it becomes wet enough to knead into a stretchy consistency. Repeat this with the other half of the seitan and then combine both into a big ball and let it rest for 20 - 30 minutes.Refer to the photos in the blog or the video for more info if you are new to making seitan!

If using an oven, preheat to 350 F.Wrap the seitan in some Heavy Duty foil tightly. I recommend using two layers of foil. Alternatively, pack it into a Ham Press.

Place on a baking sheet, then bake for 1 hour or until the seitan is around 180 - 200 F internally (using a thermometer). If baking in tin foil, flip it halfway through.You can also pressure cook it on high, in an Instant Pot for 1 hour. Add a cup of water to the Instant Pot and place the wrapped (or pressed) seitan on a steamer basket. Let it natural release for 15 minutes.

Let the Seitan cool to room temp, then rest in the fridge for 8 hours or OVERNIGHT. This is very important for the final texture to firm up. It will be too soft right out of the oven or instant pot.

Slice up your Ham with a deli slicer if you got one, a sharp knife or mandolin works too! You can also heat up the slices in a pan, but if they are thin don&#39;t cook them for too long or they&#39;ll get tough.You can also just toss them in a little oil and vinegar if you like, it&#39;s optional but delicious!

Serve on any kind of sandwich that you like!

ENJOY!

This vegan ham is the best vegetarian alternative to real ham made with wheat gluten and tofu! Delicious juicy meaty Tofurky style seitan roast recipe for your plant based holiday meal or slice as deli meat for ham sandwiches! So easy!

Best Vegan Ham Recipe (Seitan)

better than bouillon vegetarian no beef soup base (vegan)

water

ketchup

sesame oil, toasted

salt

garlic

onion

(400 grams) extra firm tofu

red food colouring (optional for colour)

(for decorating- optional)

better than beef bouillon

brown sugar, packed

apple cider vinegar

To make mock ham

Drain tofu, wrap in paper towels and squeeze out extra moisture with your hands. Break into chunks and add to food processor with rest of  ingredients EXCEPT GLUTEN and process until smooth like a puree

Now add vital wheat gluten evenly over the top and mix until just combined, it's ok if you see a bit of flour on top.

Turn dough onto counter and knead 20-25 times and form into a ham shaped loaf.

Wrap tightly and completely with a large piece of tin foil and place in a steamer insert of a steamer pot. Fill the base of the pot with water making sure it doesn't touch the steamer insert. Cover and steam for 1 hour. Flip half way though cooking time and add more water if it's getting to low

While ham is steaming preheat oven to 375° and whisk the glaze ingredients together in a small bowl and set aside.

To glaze and bake: 

Unwrap ham, place on cutting board. Score the ham in a crisscross pattern (shallow cuts) and decorate with whole cloves if desired. Place in a small casserole dish (just a little bigger than the roast) pour over the maple glaze. Bake uncovered for 30 minutes basting generously with the glaze every 10 minutes. Remove from oven spoon over more glaze. Cool for a couple minutes, slice and serve. Enjoy any night of the week or with all the holiday fixings like vegan scalloped potatoes, or mashed potatoes, gravy, stuffing, cornbread, roasted vegetables, pumpkin pie for dessert! or slice thin for ham sandwiches! Mmm. For step by step photos see above post

I am new to vegan food. I don't know what seitan should taste like and I don't think this recipe actually tastes like ham. Having said that, it really does taste very good indeed and the recipe was very easy to follow and the end result looked just like your picture. I look forward to trying more of your recipes.

Made this for Christmas dinner. I was nervous because I wasn't able to do a test run. It turned out perfect. Everyone loved it, even my youngest who is very picky. (Although it's very good, it didn't taste like ham to me. Everyone else said they thought it did.)

Amazing recipe thank you so much. We have been vegan for 12 years and this is my first attempt at vegan ham, awesome !

Made this for Easter and it's so good!  I used 1/2 block of Tofu and about 1/2 cup of cannellini beans and the texture was perfect.  Great recipe for holidays!

https://content.jwplatform.com/videos/PZHFOZvn.mp4

Smokey and meaty vegan ham that&#39;s perfect for any occasion

Vegan Ham

block extra firm tofu, broken into smaller chunks

soy sauce

tbsp miso paste ((white

1 1/12 tsp liquid smoke

vegetable

cornstarch

yeast

tsp beetroot powder (optional)

tsp smoked paprika

vegetable broth

tbsp dijon mustard

brown sugar

tbsp apple cider vinegar

tsp cinnamon

Preheat oven to 350 degrees F.

Drain and rinse tofu (but do not press) and break up into smaller chunks to fit the food processor.

Add the rest of the vegan ham ingredients, except the vital wheat gluten and blend until smooth. You may have to scrape down the sides a few times until everything blends smoothly.

Add vital wheat gluten into the food processor and blend again until the dough comes together, which might take a bit of blending time. Scrape the sides down a few times, if needed, and allow the dough to blend until a firm dough forms and doesn’t stick to the sides of the food processor.

Remove the dough onto a clean surface and kneed it just a few times (around 4-5 times) until the dough comes together into a log or a rounded shape.

Wrap it securely in aluminum foil and place on a baking tray. Bake at 350 degrees F for 1 hour, rotating the loaf by 90° or 180° every 15 minutes.

While the vegan ham is cooking, you can make the optional glaze. If making the glaze, mix together the glaze ingredients in a bowl and set aside.

When the vegan ham is done cooking, remove it from the oven and allow to cool a bit until it feels cool enough to remove the foil. If you’re glazing, keep the oven on.

If making vegan ham deli slices (and not glazing), simply allow it to cool and enjoy right away or refrigerate for a few hours or overnight to allow the texture to firm up to make it easier to slice into very thin slices.

If you want to glaze the vegan ham, score the ham (make shallow cuts) in a crisscross pattern. Place in a small casserole or baking dish (just a little bigger than the ham) and pour the glaze on top of the ham. Bake uncovered for 30-40 minutes, basting (pouring the glaze on top of the ham) with the glaze every 10 minutes.

Remove from oven and pour more glaze on top (the glaze may have thickened and become more syrupy, and in this case, you can brush the glaze on top).

Cool for a few minutes before slicing and serving. Enjoy any time or as a holiday centrepiece!

So delicious, really easy to make, super satiated and satisfying. This recipe will be on my rotation of favorites, love this Rose!

A delicious plant-based alternative to the traditional holiday dish.

Vegan Ham Recipe

tofu

(or more to taste)

soy sauce (tamari if gluten-free)

garlic (minced)

orange (zest only)

tbsp molasses

balsamic glaze

orange (same one you zested, juiced)

First, press the tofu, either using a tofu presser, or by wrapping in a clean cloth and topping with something heavy, like a stack of books. Allow the excess liquid to press out for around 20 minutes. 

Once pressed, slice the tofu blocks in half length wise. Carefully score the top in a cross stitch pattern. 

In a Tupperware container or reusable bag, combine the marinade ingredients. Transfer the tofu to the container and using a bbq brush, cover with the marinade. Allow to set for at least an hour, up to overnight in the fridge. 

Preheat the oven to 375F. Remove the tofu from the marinade, reserving excess for a salad dressing if desired. Transfer to a parchment lined baking sheet, and add the cloves into the cross stitch connecting points, and bake for 20 minutes, until browned slightly. 

While the tofu bakes, prepare the glaze. Combine the listed glaze ingredients in a small saucepan. Bring to a simmer, until thickened slightly. 

Remove the tofu hams from the oven, and using a bbq brush, liberally cover the “hams” with the glaze. Place back in the oven for 15 to 20 minutes, until caramelized on the outside. You can put on broil to caramelize for the last 2 to 3 minutes, watching to avoid burning. Remove the cloves and enjoy immediately.

Top 6 vegan ham recipes from across the web

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Vegan Smoky Glazed Tofu Ham

Vegan Ham Roast with Maple Glaze

Vegan Deli Ham Slices

Best Vegan Ham Recipe (Seitan)

Vegan Ham

Vegan Ham Recipe

Top 6 vegan ham recipes from across the web

The most viewed vegan ham recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegan Smoky Glazed Tofu Ham

Vegan Ham Roast with Maple Glaze

Vegan Deli Ham Slices

Best Vegan Ham Recipe (Seitan)

Vegan Ham

Vegan Ham Recipe

The most viewed vegan ham recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine