This vegan ham recipe is made with seitan and flavored with liquid smoke, maple syrup, and a pineapple mustard glaze. The pink color - from the beet puree - makes this roast the perfect dish to bring to a holiday gathering when you want to really impress! It takes a fair amount of time, but most of that is cooking time, and I can tell you from personal experience, it is SO worth it.

1 (15-oz) can beets

1.5 cups vital wheat gluten

2 Tbsp all-purpose flour

1 Tbsp salt

1 tsp ground black pepper

1 tsp onion powder

1/2 tsp smoked paprika

3/4 cup beet puree

1/3 cup pineapple juice

1/4 cup refined coconut oil, melted

1 Tbsp maple syrup

1 Tbsp liquid smoke

1/4 cup refined coconut oil (melted)

1/4 cup coconut sugar

2 Tbsp beet puree

2 Tbsp pineapple juice

2 Tbsp spicy mustard

1.5 tsp blackstrap molasses

Get your steaming mechanism ready and open your can of beets. Pour the beets (and the water in the can) into a blender. Fill the can to the rim with water and pour that into the blender as well. Blend on high until a smooth puree is formed. Set this aside to use in the recipe as directed.*
In a large mixing bowl, combine the dry ingredients with a whisk. Create a well in the center of your mixture and pour in the wet ingredients. Stir with a big wooden spoon until a dough starts to form. Then, get in there with your hands and knead for no longer than 1 minute.
Next, use your hands to form a rough loaf with the dough. Wrap this loaf (tightly but leaving a little room for it to expand) in tin foil, and place in the steamer with the seam down for 45 minutes.
When the steaming is almost done, preheat your oven to 325F and get out a square glass baking dish. Carefully remove the roast from the steamer, flip it upside down, and place it on the dish. Open the foil a bit at the top to give the steam a place to escape and bake it for 20 minutes.
While the roast bakes, make your glaze by mixing all the ingredients together in a small pot over medium low heat until the sugar is completely dissolved.
When the timer goes off, carefully remove the roast from the oven and the tin foil. Place it back in the baking dish and pour 1/2 the glaze over it. Bake this again, uncovered, for 30 minutes.
Remove the ham from the oven once more, pour the remaining 1/2 glaze over it, and allow it to cool for about 10 minutes before slicing. Enjoy!