Vegan Recipes

Vegan Ham Roast With Maple Glaze

This vegan ham roast is easy to make and is the perfect centerpiece for your holiday table! It’s sweet, smoky, sweet and the maple glaze creates a wonderful layer. Cut it into thin slices and use the leftovers in the sandwich!
I decided to make a holiday “ham” which is absolutely wonderful for Christmas, Easter or any other occasion. As you can see in the photos, easy glazes form an incredible layer on the “ham” and that’s the best part of the recipe!

I think traditions are very important. We’ve always had Christmas festivities, and I really enjoy creating new, but familiar traditions around food that my own kids will remember for years to come. This wagon ham was so impressive, my kids all loved it and can’t wait to make it again.
Going vegan doesn’t mean you have to eat salad for the rest of your life. There are many options and ways to create. If it helps to recreate some of your old favorites, I’m here to help!

Vegan Ham

Disclaimer: This vegan version doesn’t taste like real ham! This is not going to fool anyone. It is, however, platform, sweet, smoky, sweet, and absolutely delicious! But if you’re expecting it to taste like ham, you’ll be disappointed.

How to make it

  1. In a blender, add the chickpeas, broth, olive oil, nutritional yeast, tomato paste, liquid smoke, maple syrup, paprika, ground cloves, onion powder, and garlic powder and mix until smooth.
  2. Add the wet gluten along with the main wheat gluten to a large bowl and mix it with a spoon/spatula, then use your hands until it is combined.
  3. Transfer to a light surface (using the main wheat gluten), knead about 10 times, and shape into a loaf.
  4. Steam with broth under a large pot for an hour.
  5. Remove the pan from the heat, open the lid and let it cool for a few minutes. Then place the bread in a casserole dish and scoop it out with a sliced knife. I do this by cutting lines about 1/4 inch thick on one side, then the other, so you get the diamond style.
  6. Put all the glass components in a bowl.

If you want, stick the whole clove in the diamonds and put it on half of the glaze. Put pineapple rings around the bread and roast for 30 minutes, adding more glaze to the “ham” every 10 minutes.

Let it cool for 15 minutes or so, then serve and enjoy! Remove the cloves before serving.

Is there an alternative to essential wheat gluten?

This satirical meat can’t be made with any other alternative, so this is one of the only recipes on my website that unfortunately can’t be made gluten-free
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How many people will it serve?

It’s quite a small “ham” but it should work around 6-6-8 depending on the size of the serving. If you are making it for a large crowd or want to avoid a lot, I will make 2 roasts.

 

vegan ham roast with maple glaze

Serving: 8 Services Prepaid Time: 30 minutes Cook Time: 1 hour 30 minutes

This vegan ham roast is easy to make and is the perfect hub for your holiday table! It’s sweet, smoky, sweet and the maple glaze creates a wonderful layer.

Ingredients

VEGAN HAM

  • 15-ounce can chickpeas, drained and rinsed
  • ▢3 / 4 cup no chicken broth, * I used Better than Broth, I can use veggies. broth
  • ▢2 tablespoons olive oil
  • ▢2 tablespoons nutritional yeast
  • ▢1 / 4 cup tomato paste
  • ▢1 tablespoon of liquid smoke
  • ▢1 tablespoon pure maple syrup
  • ▢1 teaspoon smoked or regular paprika
  • ▢1 / 4 teaspoon ground cloves
  • ▢1 teaspoon onion powder
  • ▢1 / 2 teaspoon garlic powder
  • ▢1 1/2 cups vital wheat gluten
  • ▢3-4 more cups without chicken or vegetable broth, for steaming

MAPLE GLAZE

  • 4 tablespoons melted vegan butter
  • 1/2 cup brown sugar, lightly packed
  • 1/2 cup pure maple syrup
  • 1 tablespoon dijon mustard
  • 1/4 teaspoon ground cinnamon

FOR ROASTING, OPTIONAL

  • whole cloves, about 20
  • canned or fresh pineapple rings, about 10-12

Instructions

  • In a blender or food processor, mix drained lentils, broth, olive oil, nutritional yeast, tomato paste, liquid smoke, maple syrup, paprika, cloves, onion powder and garlic powder or stir until smooth.
    Transfer the blended mixture to a large mixing bowl, getting all the last bits with a spatula.
    Add the main wheat gluten to the bowl and start mixing it with the wet ingredients with a spoon or a fork, then use your hands and mix until it starts to come together. Sprinkle a small amount of important wheat gluten on a clean surface, transfer the mixture to the surface and knead about 10 times. Carefully shape it into a loaf.
    Take a large vessel out of the steamer compartment (flat bottom is preferred, see Notice if you do not have a steamer compartment.) But don’t let the ham sit in the broth.
    Cover, bring to a boil, then reduce the heat so that it boils but does not boil too hard. Steam for 1 hour, and make sure to add more broth if it evaporates too soon. Halfway through the roast you can add some extra broth.
    Remove the pan from the heat and open the lid to allow the bread to cool for a few minutes. Preheat the oven to 425 degrees Fahrenheit.
    In a medium bowl, mix all the glaze ingredients together and set aside.
    Place a steamed ham in a casserole dish or pan with the rum and score it on a cross-pattern. If you want, you can stick the whole clove in the diamonds. See photo for reference. You can skip this section if you wish.
    Pour about 1/2 of the glaze over the bread and place a pineapple ring around the roast (optional). Place in the oven to fry for about 30 minutes. Every 10 minutes or more, do the best with glitter. Save a little glaze, add before serving. Allow to cool for 15 minutes, remove all cloves and serve. Piece thin enough for excellent texture. Enjoy!

Notes

  1. Whole and pineapple rings are optional, but very good. The pineapple will be caramel with glaze, so I don’t recommend skipping it!
  2. If you do not have or do not have a flat steamer, you can make your own by placing a few balls of foil on the bottom of a large pot, then add a heat safe plate on which the bread sits.
  3. Instant pot: Put a tripod in the pot as well as steam broth and steam the bread in your IP. Seal, and cook for 50 minutes, then let the pressure come down naturally for 10 minutes. Continue frying in the glaze as directed.
  4. Forwarding: Prepare it until it has picked up for an hour. Allow to cool, then wrap in plastic or a large container and refrigerate. When ready to serve, place in a casserole dish / pan, glaze and fry until hot.
  5. The ham can be frozen if needed, but I recommend serving it fresh for the holidays as it will taste better.

 

Nutrition

serving: 1of 8 servingscalories: 261kcalcarbohydrates: 26gprotein: 20gfat: 9gsaturated fat: 2gsodium: 318mgpotassium: 238mgfiber: 2gsugar: 15gvitamin a: 439iuvitamin c: 2mgcalcium: 70mgiron: 2mg

 

 

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