I’m at it again! More whole food “meats.” I’m excited about this one because ham recipes are another one that I studiously avoid. I never liked ham, so it’s not even a taste I really want to emulate that much. But, in certain applications, a hammy texture and salty “meat” flavor can be yummy. So! Here we go. Ham loaf.
Vegan Ham Loaf
4 C Cooked White Beans
1 C oats
1 Tbsp. Bragg’s or soy sauce
2 Tbsp. Nutritional yeast
1 Tbsp. Liquid smoke
1 tsp. Bacon salt
2 Tbsp. Maple syrup (you could sub brown sugar or molasses)
House seasoning, to taste
Optional–for a sturdier “ham,” add about 1/4 C of gluten or mashed potatoes
Spray a loaf pan with non-stick cooking spray. Mash your beans until mostly smooth and mix in oats, nutritional yeast, liquid smoke, bacon salt, syrup and house seasoning.The spices are really to your taste, mix in the amount you think would work for you and taste it and see if it’s hammy enough. I didn’t do a lot of flavoring because I didn’t want it to be super hammy. Feel free to boost yours up.
Bake at 350 for 35-40 minutes.
To slice it super thin, freeze it for about an hour and cut it with a sharp knife or cheese slicer.
Yum! This is not super super hammy, but is a great sort of reminiscent-of-ham salty flavor. Stop by tomorrow to see this “ham” used in a veggie-converted version of Scrambled Egg Brunch Bread.