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!

Top 3 vegan ham recipes from across the web

The most viewed vegan ham recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Vegan Smoky Glazed Tofu Ham

Vegan Ham Roast with Maple Glaze

Vegan Deli Ham Slices

Top 3 vegan ham recipes from across the web

The most viewed vegan ham recipes by Recipe Cart users, saved from over 6,000 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

The most viewed vegan ham recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine