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    Home » Mains » Best Vegan Ham Recipe (Seitan)

    Best Vegan Ham Recipe (Seitan)

    November 27, 2020 / By Verna / 20 Comments

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    vegan ham roast sliced in a platter

    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!

    vegan ham slices on a platter with a fork

    OMG wait until you taste this vegan ham recipe! It’s juicy meaty slightly smoky and won’t fall apart! It tastes a lot like ham and has the same chewy texture! My family couldn’t believe it was vegan! it is seriously the best mock meat and super simple to make!

    You’ll have the hardiest of carnivores coming back for seconds!

    Ham was my favourite during the holidays, Thanksgiving, Christmas and Easter or anytime! My mom used to fry the leftovers and make Chinese ham fried rice the next day, Mmm and now I can do that again! much healthier and plant based! 

    So I’m super thrilled with how my vegan glazed ham turned out, it is so flipping good!! (You definitely won’t be able to buy this anywhere!) Seasonings are spot on! It's fabulous main course served with stuffing, scalloped potatoes, cranberry sauce or a dollop of apple sauce! roasted veggies and whatever else you fancy!  Yumm!! Hope you love it too! Keep reading… you’re on a roll!

    vegan ham sliced on cutting board

    What is vegan ham made of?

    • I used vital wheat gluten and tofu for the ‘seitan’ tofurkey effect, various spices, vegetable stock (better than beef bouillon) liquid smoke for smokiness, ketchup, maple syrup for sweetness and an amazing maple mustard glaze that makes this vegan ham roast over the top delicious!

    What is seitan?

    • Seitan is a vegan meat substitute made using vital wheat gluten. It is sometimes referred to as “wheat meat”

    What is vital wheat gluten?

    • Vital Wheat Gluten is made from wheat. It is made by washing the wheat flour with water until all the starch has been removed. And you are then left with the gluten which must be cooked before eaten.

    How do you make vegan Ham?

    For full instructions and ingredients see recipe card below

    1. To make mock ham: Drain tofu wrap in paper bowl 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.
    2. 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.
    3. Turn dough onto counter and knead 20-25 times and form into a ham shaped loaf.
    4. 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 check half way though cooking time and add more water if it’s getting to low
    5. While ham is steaming preheat oven to 375° and whisk the glaze ingredients together in a small bowl and set aside.
    6. 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 mustard 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 with all the holiday fixings like vegan scalloped potatoes, or mashed potatoes, gravy, stuffing, cornbread, roasted vegetables, pumpkin pie for dessert! Oh yah!

    step by step photos how to make vegan ham

    step by step photos baking and serving ham

    Vegan Ham Q & A:

    Can it be made ahead of time?

    • Yes you can make up to 1-2 days before hand (just the steaming method) cool to room temperature wrap and refrigerate and to reheat let sit out on counter for 20 minutes, make the glaze and follow baking instructions. FYI- once steamed the ham is ready to eat. 

    Can it be frozen?

    • Yes it will keep covered in the fridge for up to 5 days and freezes great, I like to portion and slice it first then wrap in plastic wrap add to a container and freeze.

    Can it be made gluten free?

    • No this recipe can only be made with vital wheat gluten there are no substitutions. So it is not gluten free. if you're looking for gluten free main dish try my Vegan Meatloaf made with impossible burger!

    Is there other cooking methods besides steaming?

    • Absolutley! you can use instant pot instead of steaming. Place foil wrapped ham on rack inside the Instant Pot. Add 2 and 1/2 cups of water.  Close and lid, set pressure valve to sealing, select the steam option. Set it to 30 minutes. Once done let pressure release naturally. 
       

    seitan ham sliced on a serving plate

    Enjoy you guys! Happy Day! Please feel free to comment below and give this recipe a rating. Your feedback is greatly appreciated!

    Follow me on PINTEREST and INSTAGRAM for more tasty Plant Based  & Vegan Recipes❤️

    Want more Seitan Recipes? Check these out:

    • Best Vegan Steak Recipe
    • Best Vegan ‘Chicken’ Salad – Quick & Easy too!
    • Vegan Turkey Recipe
    • Vegetarian Salsbury Steak meatloaf with Mushroom Gravy (Meatball version)
    • Vegan Burger (Best Grillable Vegan Burger Ever!)
    Print
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    vegan ham roast on a platter sliced

    Best Vegan Ham Recipe (Seitan)


    ★★★★★

    5 from 6 reviews

    • Author: Verna
    • Prep Time: 15 Minutes
    • Cook Time: 60 Minutes
    • Total Time: 1 hour 15 minutes
    • Yield: 6-8 Servings 1x
    • Diet: Vegan
    Print Recipe
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    Description

    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!


    Ingredients

    Scale

    For Ham:

    • 2 teaspoons better than bouillon vegetarian no beef soup base (vegan)
    • 3/4 cup water
    • 1 tablespoon liquid smoke
    • 2 tablespoons ketchup
    • 2 tablespoons sesame oil, toasted
    • 1 tablespoon dijon mustard
    • 2 tablespoons maple syrup
    • 3 tablespoons nutritional yeast
    • 1 teaspoon salt
    • 1 teaspoon granulated garlic
    • 1 teaspoon granulated onion
    • 1/4 teaspoon ground cloves
    • 1 package (400 grams) extra firm tofu
    • a few drops of red food colouring (optional for colour)
    • 1 and 1/2 cups vital wheat gluten
    • whole cloves (for decorating- optional)

    For glaze:

    • 1 teaspoon better than beef bouillon
    • 1/2 cup water
    • 2 tablespoons brown sugar, packed
    • 2 tablespoons maple syrup
    • 2 and 1/2 tablespoons apple cider vinegar
    • 3 tablespoons dijon mustard

     


    Instructions

    1. To make mock ham: Drain tofu wrap in paper bowl 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
    2. 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.
    3. Turn dough onto counter and knead 20-25 times and form into a ham shaped loaf.
    4. 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 (I steam on medium heat) check half way though cooking time and add more water if it's getting to low
    5. While ham is steaming preheat oven to 375° and whisk the glaze ingredients together in a small bowl and set aside.
    6. 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

    Notes

    • To make ahead of time: Yes you can make up to 1-2 days before hand (just the steaming method) cool to room temperature wrap and refrigerate. To reheat let sit out on counter for 20 minutes, make the glaze and follow baking instructions. FYI- once steamed the ham is ready to eat. 
    • To store and freeze: It will keep covered in the fridge for up to 5 days and freezes great, I like to portion and slice it first then wrap in plastic wrap add to a container and freeze.
    • Gluten free: No this recipe can only be made with vital wheat gluten there are no substitutions. So it is not gluten free. if you're looking for gluten free main dish try my Vegan Meatloaf made with impossible burger
    • Instant Pot: you can use instant pot instead of steaming. Place foil wrapped ham on rack inside the Instant Pot. Add 2 and 1/2 cups of water. Close lid, set pressure valve to sealing, select the steam option Set it to 30 minutes. Press start. Once done let pressure release naturally.
    • Cooking method inspired by Hidden Veggies
    • Category: Mains, Vegan Holiday Recipes,
    • Method: Stovetop and oven
    • Cuisine: American, Canadian,

    Keywords: vegan ham, seitan ham, Tofurky roast,

    Did you make this recipe?

    Tag @cheeky_chickpea_ on Instagram and hashtag it #cheeky_chickpea_

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    Reader Interactions

    Comments

    1. Elen syme

      April 06, 2021 at 9:53 am

      My ninja foodi multicooker says I should keep the valve at vent for steaming but the recipe says seal it. Should I use the pressure function instead then if I’m sealing the lid?

      Reply
      • Verna

        April 06, 2021 at 12:01 pm

        Hi Elen, I don't have a ninja, I use an instant pot. Why don't you try pressure function (seal lid) then let release naturally. Let me know how it goes

        Reply
    2. Sally

      April 05, 2021 at 7:52 am

      Made this last week and will definitely be making again. Loved it! My kids ate a lot!

      ★★★★★

      Reply
      • Verna

        April 05, 2021 at 11:31 am

        Wonderful glad you all enjoyed it!

        Reply
    3. Elizabeth

      April 02, 2021 at 7:50 pm

      Making this now! Can’t wait to try it! I love the flavors so far! Thanks for the recipe!

      ★★★★★

      Reply
      • Verna

        April 02, 2021 at 8:07 pm

        you're so welcome! Enjoy Elizabeth!!

        Reply
    4. Tracey

      March 27, 2021 at 12:49 pm

      Can I use Not-Beef Bouillon Cubes instead of the No-Beef Soup Base? If so, what is the amount I should use?
      Thanks

      Reply
      • Verna

        March 27, 2021 at 12:58 pm

        I'm sure it would be fine Tracey. I have never used them myself in this recipe. I'd start with one. You can taste the mix once it's all blended before you add the gluten. It will seem salty but will mellow when gluten is added. enjoy!

        Reply
    5. Lucas

      March 07, 2021 at 11:30 am

      This is a great recipe. I Made it to use for a breakfast ham as part of a breakfast platter. We ended up using it for a sandwich as well. My wife thought this was the best vegan ham she tasted. She loved it so much she wants me to make it again for Thanksgiving. .Thanks for sharing this recipe.

      ★★★★★

      Reply
      • Verna

        March 07, 2021 at 1:44 pm

        Totally made my day! Thrilled you all enjoyed it. Thank you so much for your comment Lucas!

        Reply
    6. Laura

      January 25, 2021 at 7:04 pm

      I've been making seiten on and off for 30 years and I've yet to make a steamed seiten I liked. Simmered or baked, I like just fine, but steamed food generally, and seiten particularly, has a texture I find really off-putting. Is there a way to adjust this to baking or simmering?

      Reply
      • Verna

        January 31, 2021 at 9:02 am

        Totally missed this- Sorry for the delayed response!! Hi Laura, you could wrap in parchment then tin foil and bake for an hour at 350, turning every 20 minutes, then follow basting instructions. Hope that helps!

        Reply
    7. Whitney

      December 21, 2020 at 8:55 pm

      I made this tonight to test ahead of Christmas supper. It was very good! I am going to increase the amount of some of the spices next time. I am also going to put pineapple rings on it - would you suggest changing the glaze at all (substitute pineapple juice for some of the maple syrup maybe?) Thanks for the great recipe!

      ★★★★★

      Reply
      • Verna

        December 22, 2020 at 5:18 am

        Glad you enjoyed it Whitney, I quite enjoy the glaze as is, but feel free to change it to suit your tastes. Let me know how it goes! Happy holidays!

        Reply
    8. Donna

      December 17, 2020 at 12:08 pm

      How firm should this be, after steaming, before baking?

      Reply
      • Verna

        December 17, 2020 at 12:32 pm

        Pretty firm, you should be able to slice it after steaming (if desired). Enjoy!

        Reply
    9. Haley

      December 01, 2020 at 6:57 pm

      Made this yesterday with roasted vegetables and rice. It was such a hit. My oldest child had two helpings. Will definately be making this ham again. Was very impressed by the texture.

      ★★★★★

      Reply
      • Verna

        December 02, 2020 at 5:44 am

        Oh great to hear thanks so much Haley glad everyone enjoyed it

        Reply
    10. Alison

      December 01, 2020 at 6:56 pm

      Really impressive recipe, got a thumbs up from the hubby and he is not vegan. Well done!

      ★★★★★

      Reply
      • Verna

        December 02, 2020 at 5:45 am

        Wonderful glad it was enjoyed

        Reply

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