Naual Hansen

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Vegan glazed ham made of gluten flour

   This glazed ham is a vegan substitute for a non vegan one and a great dish to make for upcoming holidays and Christmas dinner. It’s beyond tasty, so here I am being very happy and excited about the result, and so therefore I’m publishing the full recipe with the detailed instructions and full list of ingredients for this particular lovely vegan ham.
I would first like to say big thanks to my Facebook friend Ivana Nikolić who gave me important advice: to be very careful with the use of red colour in this recipe because it is quite strong, as well as to try to toast the gluten flour. Last minute (unexpectedly, after searching for it for a long time in our town, most shops had a non-vegan one, unfortunately) I found a vegan red colour in a form of paste that was on stock in one online shop. I was quite lucky (and so excited I must admit) to receive it already the next morning, so I started to think how much I should use it to colour the dough. 
   I was thinking about using 1/5 of a tsp. for one part of the dough, but suddenly I switched to “let’s try to firts put a tiny little dot and see the result”. So that’s how I did it: I mixed literally a tiny small amount and kneaded dough, and it was enough. I did the same with the second part of the dough to get a bit lighter colour. 
Once the dough was ready, I wrapped it in a cloth and tied it, then put it into hot water and cooked it for 3 hours. I let it rest overnight in the fridge, and glazed it tomorrow. I am so excited about the taste of this vegan ham, so therefore I’m sharing this recipe. You may take a look at the detailed recipe and the instructions that are down, in the Pinterest recipe box. For more images and recipes you may visit and Facebook and Instagram, and find them under the name Naual A. Hansen
Ingredient list in the image, down.

Beetroot and dark brown colour in the image, down:

Dough with butter ready to be kneaded, in the image, down:

Wrapping the ham, in the image, down:

Glazing the ham, in the image, down:


Vegan glazed ham made of gluten flour
5 from 2 votes
Cook Time 3 hours
Course Main Course
Servings 10


  • Oven
  • High-speed blender
  • Frying pan


For the ham:

  • 1 cup 2,36 dcl of toasted gluten flour;
  • 1 tsp of corn starch;
  • 400 gr of drained tofu;
  • 2 tsp of onion powder;
  • 1 1/3 tsp of salt;
  • 2 tbsp of grounded champignon sauce powder;
  • bit of vegan red food colour;
  • 2 tbsp of beetroot juice;
  • 3/4 of cup of water;
  • 1 tsp of liquid smoke;
  • 30 gr of vegan butter;

For the soup:

  • 2 l of water;
  • 4 tbsp of soy sauce;
  • 5 tbsp of dark brown vegan colouring;
  • 2 tbsp of liquid smoke;
  • 2 1/2 tsp of salt;
  • 2 vegetable bouillon cubes;

For the glaze:

  • 4 tbsp of vegan butter or oil
  • 2 tbsp of soy sauce
  • 3 tbsp of maple syrup
  • 3 tbsp of brown sugar
  • a couple of drops of liquid smoke.


  • Toast gluten flour for 5 min on a non-stick frying pan, then let it cool down. Put it in a bowl, add corn starch and stir it well. Devide it in two equal parts.
  • Tofu mixture: mix tofu with water, onion powder grounded champignon sauce powder, liquid smoke and salt into a creamy mixture, then devide that into 2 equal parts. To the first part of tofu mixture add beetroot juice and a little bit of red colour, and stir that really well. To the second part of tofu mixture add only a tiny little bit of red colour and stir it well too.
  • Combining: pour the first one over one half of seitan mixture and knead that for 4-5 minutes by using a mixer. This one should get a pink colour (as in image). Pour the second one over the second half of seitan mixture and knead that for 4-5 minutes by using a mixer too. That dough should get a very light, mild pink colour (as in image). Now, put separately each part in a food processor and let it chop and mix for 1-2 min. Now combine both doughs into one. Add now butter to it and start kneading with hand palms, you should implant roughly butter into the dough to create a small butter gaps in it. Put the dough in a cloth for making plant milk and tie it with a thick thread (or very, very thin rope) on several places (as in image).
  • Cooking: prepared like that, vegan ham is ready to be cooked in a simmering water for 3 hours (if you have a slow cooker you can use it for this purpose). Let it cool down, then put the pot with liquid and ham in it into the refrigerator over night.
  • Tomorrow glaze the ham (take it out of water and remove the cloth and threads, then use it): put some vegan butter with brown sugar on a frying pan and let it briefly caramelise, then add soy sauce, liquid smoke and maple syrup and stir well. Add add ham into it and glaze it. Flip it several times until you are fully satisfied with glazing. Let it cool down. Serve it with glazed carrots, horse radish sauce, pease and smashed potatoes (recipe for smashed potatoes is available on this blog).

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