- Prep Time: 15 mins
- Cook Time: 85 mins
- Yield: 6-8
- Diet: Vegan
Description
This vegan ham roast is perfect for a special occasion. It has the perfect ‘meaty’ texture and salty, sweet and smoky flavor. Glazed with a gorgeous maple and brown sugar glaze and roasted to perfection in the oven.
Ingredients
For Vegan Ham
- 15 ounce (425g) Can Chickpeas (Drained)
- 2/3 cup (160ml) Vegetable Stock/Broth
- 1/4 cup (60ml) Sesame Oil
- 1/4 cup (60ml) Soy Sauce
- 2 Tbsp Tomato Paste
- 2 Tbsp Nutritional Yeast
- 2 tsp Smoked Paprika
- 2 tsp Onion Powder
- 1 tsp Garlic Powder
- 1 tsp Salt
- 1 tsp Liquid Smoke
- 1/2 tsp Red Gel Food Coloring
- 1 and 1/2 cups (225g) Vital Wheat Gluten
For Maple Glaze
- 1/3 cup (66g) Light Brown Sugar
- 1/3 cup (80ml) Vegetable Stock/Broth
- 2 Tbsp Toasted Sesame Oil
- 1 tsp Smoked Paprika
- 1/2 cup (120ml) Maple Syrup
- 1 Tbsp Soy Sauce
Instructions
- Add chickpeas, vegetable stock, sesame oil, soy sauce, tomato paste, nutritional yeast, smoked paprika, onion powder, garlic powder, salt, liquid smoke and red gel food coloring to the food processor and process until smooth.
- Transfer to a mixing bowl and add vital wheat gluten. Mix briefly until roughly mixed.
- Now get in there with your hands and knead for a minute to a minute and a half, until the dough is soft but firm.
- Form the mixture into a ham shaped ball and wrap tightly with foil.
- Place into a steamer basket over a pot of boiling water (or any kind of steamer that you have) and steam for 1 hour, then remove from the steamer and allow to cool at room temperature for 20 minutes.
- While the ham is cooling prepare the glaze by adding light brown sugar and vegetable stock to a measuring jug and mixing until the sugar has dissolved.
- Add toasted sesame oil, smoked paprika, maple syrup and soy sauce and whisk together until well mixed.
- Preheat the oven to 350°F (180°C).
- When the ham has cooled remove it from the foil. Use a sharp knife to make shallow cuts across the top of the ham from one corner to the other. Then repeat, going from the other corner to corner, leaving a Criss cross pattern.
- Place the ham into a nonstick baking dish. Pour 1/3 of the glaze over the top and use a brush to brush it in well, making sure that the glaze is covering the ham.
- Bake for 25 minutes, bringing it out at the 10-minute mark and again at the 20-minute mark to pour over another 1/3 of the glaze each time and brush it in again.
- When the ham has finished roasting, remove it from the oven and allow it to cool slightly at room temperature. The glaze will thicken as it cools. Use the brush to scoop up the glaze from the bottom of the dish and brush onto the top of the ham again.
- Now it’s ready to be sliced and served.
- Serve with a drizzle of glaze (from the bottom of the pan) over the top and some fresh chopped parsley. Leftover glaze from the bottom of the roasting pan can be scooped up and placed into a jug to be served alongside the sliced ham.
Notes
*Chickpeas: We used 1 full 15 ounce can of chickpeas (drained). If you’re using cooked chickpeas then the amount to use would be 1 and 1/2 cups.
*Vital Wheat Gluten: This is an essential ingredient in this recipe so unfortunately this recipe cannot be made gluten-free.
*Make ahead: You could make this up to when it has been steamed and then let it cool, cover and refrigerate. When you’re ready, glaze and roast it as usual.
*Storing: This vegan ham keeps very well in the fridge for up to a week!
*Freezing: It is best when freshly made, but leftovers can also be frozen. Thaw in the fridge.
Nutrition
- Serving Size: 1 Serve (of 8)
- Calories: 340
- Sugar: 21.8
- Sodium: 1027mg
- Fat: 12.7g
- Saturated Fat: 1.5g
- Carbohydrates: 35.6g
- Fiber: 2.5g
- Protein: 25.3g