What a week and it’s only Wednesday. More like Thursday since I’m taking Friday off for a long weekend. I need it, we need it. And it’s supposed to rain all weekend here which is cool because we need that too. Our weather for Easter Sunday was perfect, I enjoyed a great morning run and it’s my favorite time of year for running – perfect weather and peaceful sights of grazing sheep and goats doing a little natural landscape maintenance.
After we headed to my sister’s house for a casual get together where my mom’s dog hung around waiting for scraps.
As you can tell, he probably doesn’t need anymore scraps! And I was not sharing the delicious vegan “ham” I made! I was unable to find a Tofurky vegan ham to take and decided to make this recipe. I didn’t bake it for as long since I prepared it at my sister’s house and maybe added more vegan bouillon and beans to enhance the flavor and texture. I also left out the oil completely, did not seem to need it, and it came out great!
The pineapple juice in the seitan mixture and glaze is genius for adding a sweet tang to the “ham”. And I went with thin slices. My family had fun comparing it to real ham and seemed to really like it.
I will be making it again soon – yum! And the leftovers are perfect simple proteins chopped into salads or stir fries.
I know I said I wanted to get more into making sauerkraut at home, but I have not had a chance to yet and grabbed a package of Saverne Dill & Garlic Raw Kraut recently to add to salads.
It’s the perfect tangy flavor blend for summer with a satisfyingly strong dill flavor that went perfectly with this loaded bean salad. I used garlic, avocado, miso paste, and pineapple juice to make a blender dressing that made a fun and tangy flavor blend.
And the leftovers made a great easy lunch the next day with roasted acorn squash.
Of course there has been an easy tofu tamari stir fry too this week so far.
And I had to share the carrots and broccoli with my dinner buddy.
Laura says
The broccoli and carrots look especially appetizing. Nice that you shared! Hope you had a great Easter. A little cooler here in fl Ride and busier traffic than I am used to, but good to getaway.
christine says
Thanks and yes, have to share with Miko. :-) I did and you too, hope Florida was great.
Hannah says
Very impressive ham! As much as I enjoyed the Tofurky version, I would still vote homemade every time. Yours is such a clear winner!
christine says
Thanks and agreed, it was much simpler than I thought to make and came out great.
Linda @ Veganosity says
You’re so lucky to be enjoying outdoor runs. I just got back from a freezing run. It’s 32 degrees, blustery, and it started to snow at the end. I’m going to need multiple cups of Earl Gray tea to warm me back up.
That ham looks great!
christine says
Ugh, so sorry about the weather – hope you get some spring weather soon! Thanks on the ham!
Jack @ BBQ Recipez says
Your ham looks amazing!! I haven’t seen someone make a vegan ham before. We will definitely make this. It looks so great, I’m sharing this now <3
christine says
Thanks, seitan is such a great option for vegan BBQ.