INGREDIENTS :

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• 1 ½ cups Vital Wheat Gluten

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• 1 cup tofu

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• 1 small cooked red beet

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• 1 tbsp red miso

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• 1 tbsp Danwood Smoked Oil®

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• ½ cup tamari

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• 2 tbsp vegan Worcestershire sauce

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• 1/3 cup water

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• 2 tbsp ketchup

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• 1 tbsp yellow mustard

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• 1 tbsp Danwood Liquid Smoke®

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• 3 tbsp maple syrup

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• 1 tsp onion powder

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• 1 tsp garlic powder

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• 2 tsp smoked paprika

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• Glaze

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• 1 tbsp vegan butter

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• 2 tbsp yellow mustard

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• ¼ cup maple syrup

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• ¼ tsp ground cinnamon

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• 1/8 tsp ground cloves​​

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INSTRUCTIONS :

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• In a large mixing bowl, whisk the 1 ½ cups of vital wheat gluten, 1 tsp onion powder, 1 tsp garlic powder, and 2 tsp smoked paprika.

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• In a blender or food processor, blend the 1 cup tofu, 1 small cooked beet, 1 tbsp red miso, 1 tbsp Danwood Smoked Oil®, ½ cup tamari, 2 tbsp vegan Worcestershire sauce, 1/3 cup water, 2 tbsp ketchup,

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• 1 tbsp yellow mustard, 1 tbsp Danwood Liquid Smoke®, and 3 tbsp maple syrup for 1 minute.

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• Pour the wet ingredients into the dry and stir until the mixture becomes solid. Slowly add more water or wheat gluten if the mixture doesn’t become solid.

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• Knead the dough for 6 minutes (this is important for texture, don’t skimp on the time). It will become stretchy. Form it into a log and wrap it in foil or parchment paper.

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• Steam it in a pot with a steamer basket for 45 minutes.

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• Preheat the oven to 375˚F (190˚C).

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FOR THE GLAZE

• In a small saucepan, stir the 1 tbsp vegan butter, 2 tbsp yellow mustard, ¼ cup maple syrup, ¼ tsp ground cinnamon, 1/8 tsp ground cloves over medium heat until boiling. Reduce the heat and simmer for 10 minutes, stirring often.

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• Remove the ham from the foil or parchment and place in a rimmed baking pan (See Note), score the top of the ham (optional) and brush with the glaze.

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• Bake for 20 minutes. Brush with another layer of glaze and serve.

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NOTES :

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To prevent the bottom of the roast from getting too tough, bake it on a rack over the roasting pan.