Vegan Holiday Ham | Pineapple Maple-Glazed Ham | InstantPot
No holiday feast is complete without ham. If you’re looking for a simple, plant-based ham recipe, look no further. Also, as many were asking about a soy-free version, we skipped the tofu and used lima/butter beans instead.
Note: To get a more successful result and to make measurements more precise, using a kitchen scale is highly recommended.
DRY INGREDIENTS
255 g | 1½ cups vital wheat gluten
16 g | 2 Tbsp cornstarch
15 g | ¼ cup nutritional yeast flakes
2 Tbsp garlic powder
2 Tbsp onion powder
1 tsp ground white pepper
1 tsp ground black pepper
2 tsp paprika
2 tsp smokey/smoked paprika
½ tsp ground allspice
WET INGREDIENTS
300-327 g | lima/butter beans, washed and drained (540ml/19 fl oz can)
180 g | ¾ cup water
60 g | ¼ cup pineapple juice
12 g | 1 Tbsp brown sugar
15 g | 1 Tbsp soy sauce, optional
1 Tbsp liquid smoke *add more smokey/smoked paprika if unavailable
1 tsp mushroom powder *or 2 Tbsp miso paste or your favourite seasoning
½ to 1 tsp kosher salt, adjust accordingly
30 g | 2 Tbsp neutral-tasting oil
Glaze
28 g | 2 Tbsp dairy-free butter
50 g | ¼ cup brown sugar
30 g | ⅛ cup pineapple juice
30 g | ⅛ cup pure maple syrup
1 tsp soy sauce, optional
1 Tbsp Dijon mustard
¼ tsp kosher salt
½ tsp smokey paprika *or liquid smoke
¼ tsp freshly ground black pepper
¼-½ tsp cayenne, optional
Whole cloves, for decoration, must remove prior to serving, optional
#veganham #vegandeli #ydajunsplantbasedkitchen #seitan
source
0 Comments