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!
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!
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
- 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.
- 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 check 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 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!
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 ½ 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.
Enjoy you guys! Happy Day! Please feel free to comment below and give this recipe a rating. Your feedback is greatly appreciated!
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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!)
Best Vegan Ham Recipe (Seitan)
- Total Time: 1 hour 15 minutes
- Yield: 6-8 Servings 1x
- Diet: Vegan
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
For Ham:
- 2 teaspoons better than bouillon vegetarian no beef soup base (vegan)
- ¾ 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
- ¼ teaspoon ground cloves
- 1 package (400 grams) extra firm tofu
- a few drops of red food colouring (optional for colour)
- 1 and ½ cups vital wheat gluten
- whole cloves (for decorating- optional)
For glaze:
- 1 teaspoon better than beef bouillon
- ½ cup water
- 2 tablespoons brown sugar, packed
- 2 tablespoons maple syrup
- 2 and ½ tablespoons apple cider vinegar
- 3 tablespoons dijon mustard
Instructions
- 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
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 ½ 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
- Prep Time: 15 Minutes
- Cook Time: 60 Minutes
- Category: Mains, Vegan Holiday Recipes,
- Method: Stovetop and oven
- Cuisine: American, Canadian,
Baking Biker Chic
Love it, I used marmite as I couldn’t find no beef bullion, and forgot to add the water but the tofu was not overly pressed so probably saved me. I am now carving it for my friends and family to try but they all want me to make it for Christmas. Will try your turkey recipe next!
Verna
So wonderful, glad you're all enjoying it. Thanks for the feedback it's so appreciated!
Riza
Hi, I tried making your vegan turkey and it was amazing! I’m planning to try your ham recipe next. what would be a god substitute to dijon mustard?
Verna
Glad you enjoyed the recipe! Regular yellow mustard will work just fine!! Enjoy Riza! Feel free to leave comment and star rating for turkey 😊
Meagan
One of the best seitan recipes I’ve tried! The only thing I did differently was use bbq sauce in place of ketchup. Trying your ‘chicken’ next week. Thank you!
Verna
Wow what a nice compliment thank yo so much! Thrilled you enjoyed it.
Michael
Hello,
Thank you for the recipe! The flavor was terrific, but mine came out mushy. I followed the directions as stated and let it rest in the fridge for 8hrs after cooking. Would steaming longer/ shorter, baking longer/shorter or adding cornstarch help it? I wound up slicing thin and grilling to get a usable product. Will def make again but would like to tweak it. Thanks!
Verna
Hi Michael, sorry to hear. I've never had that issue. Next time add wee bit more VWG if mix seems on the wet side - and or Never hurts to steam a little longer too. Another thing if tofu was quite moist maybe press it. Hope that helps and please let me know how your next batch turns put!! Love the feedback!
Tom Judson
I don't generally leave comments online, but this recipe is so good I had to commend the author for her creativity. I make tons of seitan but had never attempted a ham. I also usually end up modifying recipes I find online, but not with this. I did add a little more VWG as the dough was particularly loose, but that's standard practice. (And, like with all seitan, after 24 hours in the fridge it firmed up to the perfect texture.) I happened to have smoked tofu on hand and it was the perfect addition. Seriously--this is going to be on of my go-tos.
Also, I was thinking it would make a really good hot dog recipe and I see you've adapted it yourself for hot dogs! Can't wait to try that one!
Thanks so much!
Verna
You are so welcome! Thank you so much for the wonderful feedback, thrilled you enjoyed it! Love the smoked tofu add in!
Elen syme
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?
Verna
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
Sally
Made this last week and will definitely be making again. Loved it! My kids ate a lot!
Verna
Wonderful glad you all enjoyed it!
Elizabeth
Making this now! Can’t wait to try it! I love the flavors so far! Thanks for the recipe!
Verna
you're so welcome! Enjoy Elizabeth!!
Tracey
Can I use Not-Beef Bouillon Cubes instead of the No-Beef Soup Base? If so, what is the amount I should use?
Thanks
Verna
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!
Lucas
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.
Verna
Totally made my day! Thrilled you all enjoyed it. Thank you so much for your comment Lucas!
Laura
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?
Verna
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!
Whitney
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!
Verna
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!
Donna
How firm should this be, after steaming, before baking?
Verna
Pretty firm, you should be able to slice it after steaming (if desired). Enjoy!
Haley
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.
Verna
Oh great to hear thanks so much Haley glad everyone enjoyed it
Alison
Really impressive recipe, got a thumbs up from the hubby and he is not vegan. Well done!
Verna
Wonderful glad it was enjoyed