Vegan Ham Recipe (gluten free, a version with and without okara)
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- Опубліковано 17 чер 2024
- This is such a yummy and wholesome Vegan Ham Recipe that you can make with or without okara (soy bean pulp). It is great for sandwiches, wraps, pizza, omlettes and anywhere else you would use vegan ham.
Vegan Ham Recipe with Okara
2 cups lukewarm water (more or less, depending how wet your okara is)
2 cups gram or yellow split pea flour
1 1/2 cups fresh okara
2 1/2 tsp ground coriander seed
2 1/2 tsp salt
Heaped 1/4 tsp grated nutmeg (or 1/5 freshly grated nut)
A pinch of black or white ground pepper
A pinch of asafoetida compound (optional)
2-3 Tbsp beetroot juice (or 1-2 tsp beetroot juice powder)
1/2 cup coconut cream (from top of coconut milk tin)
Vegan Ham Recipe (without okara)
2 cups lukewarm water
2 cups gram or yellow split pea flour
2 tsp ground coriander seed
2 tsp salt
Heaped 1/4 tsp grated nutmeg (or 1/2 freshly grated nut)
A pinch of black or white ground pepper
A pinch of asafoetida compound (optional)
2-3 Tbsp beetroot juice (or 1-2 tsp beetroot juice powder)
1/2 cup coconut cream (from top of coconut milk tin)
Get additional 2 cups of water to a boil and pour the prepared batter in, while whisking well. Get to the boil and simmer it on low while whisking often for 10-12 minutes. Pour into moulds, level and let it set in the fridge for a few hours. It keeps in the fridge around 5 days, or you can freeze it for 3 months as well (but the texture after freezing becomes more grainy).
Let me know what are your favourite ways to use vegan ham.
Here's a playlist of my other delicious okara recipes you might want to try:
• Okara Vegan Recipes
If you enjoy my videos and find them helpful, please consider supporting the work I do by buying me a herbal tea on the link below, I would really appreciate it:
www.buymeacoffee.com/healthor...
Lots of vegan love,
Inga
#healthorigins #veganmindfuleating
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I made this using split pea flour I ground in my Vitamix. I followed the recipe w/o okara. In addition to the spices in the recipe I added scant 1/4 tsp white pepper, 1 tsp garlic powder, 1 tsp onion powder and 1/4 tsp Wrights liquid hickory smoke. This tastes like american style bologna, it even has the correct texture. I had my non-vegan child try it (not telling her what it was suppose to be) and asked her what she tasted. She looked at me surprised and said BOLOGNA! Then had a sandwich of it for lunch!!! This recipe is a WIN in my house!!! It tastes more like bologna that the vegan bologna I have bought. Thank you!!!
Fabulous, I am glad you and your family like it and the additions of spices and liquid smoke sound great! 👌
Thank you soooooo much! Please do more recipes. Thx, no hand mixing, arthritis!! 😊
You are very welcome 🙂
From split peas (larger) or from dal (smaller)?
How exciting! I used to love bologna as a kid. Now will try a much better version.
I never clicked on a video that fast before in my life 😭😭😭😭
ABSOLUTELY LOVE THE RECIPE 🫡💕
Ha ha, love it! 😁♥️
Will deffo try! Thanks!💖
You're very welcome! 🙂
Its so lovely that you tell us why you're adding each ingredient and what its role is so its super easy to make some altercations! Ill definitely be trying this very soon!
That's great, I am glad you find my recipes helpful 🙂
That looks fantastic!! Thanks for sharing your talent.
Thank you for the compliment 🙂
Looks interesting.My hubby might like it. I will give it a try :)
Awesome!
I 1/4 the recipe to test it out.
I made it with alterations. It was AMAZING! I comment from Jodi Tork really saved me. I added a lot more than the 1/4 tsp of liquid smoke. I didn't have white pepper so I omitted it. I also didn't have the flour, and it's really expensive in my country, so I watched a video where you soaked 1/2 cup split peas (overnight) and blended it with 3/4 cup water. I would recommend adding another half cup water because it was really thick when I mixed it on the stove and not as flexible and jiggly. Still great though.
I blended 1/2 cup water with half of a beet separately, but I would recommend just using a 1/4. Strained it, then poured it in a saucepan to boil. (non stick makes life easier but it's okay if you don't have it). Then followed the recipe to a T. It taste like baloney. I'm planning on using it for musubi second time around.
I am glad you made it work and enjoyed it 🙂👍
I made this tonight with 1/3 c pea protein instead of soy bean okara, because I didn't have any; it taste great so far. I can't wait to slice it tomorrow. This recipe makes A LOT. Next time i'll make a half recipe.
Great! I hope you enjoy it 🙂
Looks very good! Thanks for all your hard work! I dont know what okara is, so will look up.
Thank you, you can make it without okara (soy bean pulp), the recipe is in the description under the video.
Same! Never heard of it, I'm in the US, if that matters.
Just made it!! It’s delicious! Reminds me of Oscar Meyer Bologna or hot dogs! I added Spanish Paprika 1tsp garlic and 1/2tsp onion powder as you suggested and I omitted okara and asafetida. Thank you! 😋😋
Ok great because I can not find the asafetida. Online it stated that a substitute would be onion or garlic powder.
That's great, I am glad you liked it!
@@DanaeLaurenTolbert1 Yes! In India certain Hindu sects do not eat garlic so they use asafoetida (also known as hing) as a replacement for garlic in recipes.
Interesting, I never knew that!
That looks delish. Paprika or smoked paprika would be a good addition :-)
Thank you for the compliment and recommendation - smoked paprika would work well, yes! 👍
Awesome
Thanks! 🙂
Thank you for this Amazing recipe! I am making this for sure. #govegan
You are very welcome! Let me know what you think of it 🙂
I have to try this. I always loved the older spam from 70s and early 80s. New spam dont taste the same. Been vegan for one year now. Vegan spam would be awesome.
Great, I hope you will like it 🙂
THANK YOU
You are very welcome 🙂
Fabulous
Thank you 🙂
yes anytime you degrade plastic--with heat, freezing or continual reuse- it gives off toxins called dioxins that are carcinogens, Do not put hot food in plastic, Having said that I cannot wait to try this. we have a ton of okara from soymilk making and we don't like the store bought began lunch meat replacements. great video. and am really looking FW to this one. and I just subscribed!
Thanks for the comment and heads up about plastic. I do prefer using glass where I can. I hope you enjoy the recipe! 🙂
Hi Inga. Do you think this would work using some pea protein and a bit more water instead of okara?
Yes, I think it would. You can omit okara and just make the recipe with just the pea flour, both recipes are in the description under the video.
@@HealthOrigins Thanks. I'll definitely try it. I want to make spam musubi with it. Love your channel. I only found it recently and I'm glad I did!
That's great, let me know how it turns out! 🙂👍
Can't wait to try this! Am I right in concluding the amounts for the ingredients are EXACTLY the same with or without the okara? I could not spot a difference.
Yes, pretty much 🙂
@@HealthOrigins Thank you! I hope I am not driving you bananas with all my questions!
Definitely not, I love interaction with my viewers! 🙂
@@HealthOrigins Awesome!
I learn English language as well from this beautiful lady
Amazing! I am glad my videos are helping! 🙂❤️
@@HealthOrigins ❤️🔥🙏
How many servings would you say this recipe makes. Nice container by the way, great recipe. I need to figure the carb count for my husband, minus the burned pot lol. The crust w/rice is a delicious delicacy. That would be nice fried in a pan.
This makes quite a lot, so perhaps you can half the recipe as frozen ham does not taste the same.
My guys will eat it so fast!I was asking how many slices so I could divide the whole recipe's total carbs in the recipe for my husband. @@HealthOrigins or Mung bean flour? Pea protein?
Hello my dear friend your recipe looks awesome however I do not make soy milk. I make oat milk..so what can I replace the okara with?❤
Hello Susan, if you look in the description below the video, there's a recipe without using okara as well 🙂
I was wondering if instead of cooking on the stove if I could steam this in the Instant pot? I'm going to make some soy yogurt so this is a perfect use for the okara! Looks really good!
Thank you. I never tried making this in Instant Pot, I think it would very likely burn to the bottom - it needs to be mixed all the time.
@@HealthOrigins No sorry, I meant putting the prepared mix directly into the mold and then steaming it on the IP rack above a bit of water. It isn't in direct contact with the bottom so nothing burns, which is why it occurred to me. I make a variety of steamed hard vegan cheeses in the same way... in about 30 minutes of hands off steaming they come out perfectly, and no hovering over the hot stove in hot Florida, or scrubbing pots! I guess I can try it, and if it doesn't set up I'll call it pate! lol. (I just hate to waste ingredients!)
Oh, I see - I have never done any steamed cheeses in my Instant Pot, something to experiment with! Thank you for the tip 🙂👍
@@CharGC123 Did you try the Instant Pot method, and if so, how did it work out?
@@kevnrob1 Yes, I steamed it for around 35 minutes and after refrigerating it set up nicely... with no messy cleanup!
GO HEAD GIRL!!! :-)
Hi! Love it! Its chickpea flour the same? Thanks
Thank you, and yes, it's the same 🙂
That was my question too!! So thank's for the answer!!
🤤
Thank you. looks really good, instead of barbaque sauce why not try smoked salt.
You're very welcome! Yes, smoked salt or smoked paprika would work well here.
Nice video! I´ll try it! I think so funny u sayin´everytime um.... so...um...um lol u are adorable
Thank you for your lovely comment, I am glad you find my mum's adorable 😁 I am trying to eliminate them from my speach, I believe I am getting better 🙂
@@HealthOrigins all of us humans are unique, you don´t need to enter in a pattern, i´m not a native english speaker sometimes I say umm too lol, have a good day
Absolutely, we are definitely all unique and don't necessarily need to conform to the norm, I want to do it for me, to be a better and clearer speaker 🙂
What is okara? I never heard of it. Great looking vegan ham! I want to make it.
Okara is soy bean pulp left over after making soy milk. In the description there's a recipe of this vegan ham without the use of okara 🙂
@@HealthOrigins Thank you!🤗
You are very welcome!
Hello! I am so curious about your accent, Inga. To my ears it's got hints of Geordie and maybe a slight Irish sounding accent, but I get the feeling from some of the things you say along with your name, that you might be Scandi.
I'm a British southerner but lived in Newcastle upon Tyne for some years before moving to Norway.
Please tell us about yourself ❤
I'm so excited to try your recipes!
Hello Hayley, you can pick up accents very well! 😁 I am living near Newcastle upon Tyne now, for quite a number of years and before that, I lived in Republic of Ireland for a year and a half. I am originally from Lithuania 🙂 How's Norway?
@@HealthOrigins wow I didn't expect to get that much right!
Norway is wonderful. I've been here for 14 years and finally got my citizenship recently!
Hope you love the northeast as much as I did!
Your channel is amazing. I'm not vegan but I think it's better for my health to shift to much more plant-focused nutrition. It's so exciting to observe as you explore and describe the results. You're so authentic and honest with it too. Thank you for doing this for us ❤️
Thank you for your lovely comment, I am glad you're enjoying my channel and my videos! 😊❤️
Yes, life in the North East is good for now, but I already see myself living in an Eco house in Spanish mountains one day 😁
Great recipe. We don't get okara easily in India. Is it OK if we skip it? Would it make a great difference?
Thank you, yes, in the description I have a recipe for this without the okara 🙂
Okara is just the bean pulp that you’re left with when you make soy milk. So it’s not a packaged product that you need to buy. If you have soy beans, you can easily make some. :)
❤️❤️❤️❤️❤️❤️
I purchased "Unmeat" spam from my Asian store and this looks like it except it looks like they may add lentils?
Hello my dear thank you for getting back to me with my 1st question. But I have one more if you don't mind once it's cool. Then it's set when you slice it now can it be fried in the frying Pan like real spam or real ham?🥰
I don't see why you couldn't, but it would need oil in not to stick to the pan.
What’s okara? Do you buy from shops or do you have a video on how to make or prepare?
Okara is soy bean pulp left over after making soy milk. If you don't have it, just omit it - there's both versions of the recipe in the description under the video, both with okara and without 🙂
🤩❤
Keen to try this but I'm confused about the okara. The version on Facebook doesn't include it - can you clarify please? 🙂
Not a lot of people have okara, so I have added the original recipe without it. If you have it, use as per video recipe, if not, omit it and use the adjusted amounts of water and spices in the other recipe - both recipes are in the description under the video 🙂
Hi. I just want to add that since this makes a lot I did try to freeze some. This did not work at all. It completely changed the texture and became inedible. It releases water and tastes gritty once defrosted.
Thanks for the feedback, good to know as I actually never frozen it yet 🙂
Yes, that’s my only concern. That’s a lot of vegan ham for me to get through in a week. How long does it keep in the fridge? I imagine freezing it is like freezing tofu that, when defrosted, releases a lot of water and becomes stringy. I wonder if you could then tear it into strips like seitan, and then season it and prepare it like you would a plant based ‘meat’?
It doesn't really become stringy after defrosting, but yes, you're right, it becomes a bit more watery, but good to cover in crumb mix and bake in the oven 🙂 You could halve the recipe to make less ham.
If you defrost it, try covering in crumb mix and baking in the oven - another way to eat it 🙂
Hello, Inga,
How long does it last in the fridge? Thank you.
About 5 days.
Can this be reheated? Regardless I am definitely making this and a "turkey" version
I had it cold and reheated a portion…but I preferred it cold. It softens the texture when you reheat. Tastes yummy cold…or maybe room temp.
@@SusanSantiago_ Ok I figured that lol. Thank you.
Yes, definitely - you can slice it, lightly brush the pieces with peanut butter and bake them in the oven, really delicious!
What makes it stick together and become solid like that?
It's the split pea flour.
I don't have split peas but I do have chickpeas I can ground into flour
Yes, that will work too 🙂
@@HealthOrigins
I have a tin can of chickpeas (wet), is that ok? Really trying to get away from seitan (which is too much like a hothouse flower for me!).
Does it change the taste or texture if you don’t use asafoetida powder?
No, it doesn't, it only helps with gas 🙂 You can definitely omit it if you don't have it.
If I want to make this how expensive is it to make these every day of the week compared to if I buy pounds of each for example like deli slices of ham turkey Salami And American Cheese I am just wondering about storing about prices compared to supermarket
In my opinion, health should be a more important consideration than price. Yellow split pea flour is not expensive at all and this will keep in the fridge up to 5 days.
Could you use canned chickpeas instead of besan?
I haven't tried it, it might work, but you need to reduce the liquid ingredients quite a bit.
Se puede cocinar a baño de María para que no se queme el fondo de la olla?
I just used a translate app to understand your message 🙂 Yes, a few people have suggested that steaming might work better for this recipe, I will have to try.
Hi, is your okara cooked, or still raw, because mine is raw. Does it work with raw okara?
My okara is cooked, I would say it would be better to cook your okara first to make sure it's fully cooked, or you could just cook it for at least 15 minutes when you're making the ham 🙂
@@HealthOrigins thank you. I am going to try and cook it first somehow.
Great!
Does it change the texture if I make it without okada?
Perhaps slightly, but not much, it's probably a bit smoother and still as delicious 🙂
Hi can i use another milk line soy ? I don't really like coconut milk
You will not really taste the coconut milk, it's purely for the natural fat element. It would taste different with another plant milk, but give it a try.
@@HealthOrigins But it's still saturated fat, which I have to avoid. Do you think maybe konjac or agar in it's place? Or have you heard of green banana biomass (a good fat sub)... or just omit?
will coconut cream work?
Yes, it would.
Is Okara the residue from making soy milk?
Yes, the leftover soy bean pulp 🙂
Can I use pea protein isolate?
I think it would work, but you would need to experiment with it, I could not tell you the exact quantities as I have never tried.
Can u use any bean pulp
I haven't tried with other bean pulp, just okara, but you could experiment 🙂
What do i do if the midle is mushy? It was also very dry during the cooking part
Did you let it set in the fridge overnight? Also, add a littleore water when initially cooking the mix, try and check the consistency from my video.
Does it fry well?
Yes, it can be fried if you use oil.
I don't have nutmeg, what else can I use?
Try cumin powder and any other of your favourite spices, like garlic, smoked paprika etc.
i made it exactly like the recipe without okara mine was. not solid enough after sitting in fridge over night what did i do wrong
Hi Tammy, did you use yellow split pea flour? Also, did you use coconut cream from the top of the coconut milk tin like I show in the video? Coconut milk carton would not work here.
yes i did on both so what do you think went wrong !
oh i used chickpea flour but the recipe said one or the other would that make a difference
Have you ever tried adding Cloves to the top, somehow?
No, I haven't, but you can always experiment - it would work, as the mix is really thick 🙂
I am gluten free last thing she put in cannot have okar got soy in it what can I use instead please help me thanks michele
If you look under the video description, I have a recipe there both with okara and without okara. So if you can't have soy, make the recipe without okara.
Sorry i didnt understant the last ingredient could you please tell me❤❤❤
Please look at the ingredients list below the video 🙂
🙏🙏🙏🙏🙏🌺🌺🌺🌺❤️❤️❤️
Can we double boiled?
I am not sure if it would work as I haven't tried it, but give it a go - I love experimenting in the kitchen! 🙂
Will this work with pea protein instead of the chickpea flour?
I am not sure, as I have never tried it. Give it a go if you have some. Although pea or chickpea flour is definitely a healthier option than the protein as it's a refined and not whole food.
@@HealthOrigins I understand. It's just that chickpeas and split peas give me terrible gas and bloating and trigger my ibs.
@@HealthOrigins I am also trying to find low carb options
Try adding some asafoetida or onion powder with your legumes, that should help.
@@HealthOriginsthank you for the advice. Unfortunately onions are also very gassy.
I could try the asafoetida, just need to find it
is okara a powder
No, it's soy bean pulp leftover from making soy milk.
What is the last ingredient?
All the ingredients are listed in the description below the video.
Thank you
Que ingrediente agrega en el minuto 4:11....?🤔
pulpa de soja - okara.
What is ocara ?
Okara is the soy bean pulp left over when making soy milk 🥛🙂
What is okara?
Okara is the soy bean pulp that's leftover when making soy milk 🙂
What is okara
It's soy bean pulp left after making soy milk 🙂
What is Okara?
Soy pulp leftover after making soy milk 🙂
@@HealthOrigins Thank you for answering! 🥰 Does it change the flavor or texture if you don’t use it?
It's probably a tad smoother without okara. Also fee free to add some garlic and onion powder and perhaps some smoked paprika as well to jazz it up even more 🙂
@@HealthOrigins if that’s the case wouldn’t silken tofu blended work?
What is okara.
Okara is soy bean pulp leftover after making soy milk 🙂
can youbl fry it like spam
I would say so, it might need some oil not to stick to the pan, or you could always bake it.
Coconut fat is pure saturated fat
This looks like bologna. Not ham!.
Yes, the texture is more like bologna, agreed. Still a great vegan meat replacement for sandwiches 🙂
WTF Is with people measuring things in cups. Its grams we measure in f’in grams for solids or litres and millilitres for liquids.
Ha ha, that's the same thing I want to say to people using grams and mililiters in cooking! 😂 So much easier with cups and tablespoons!
@@HealthOrigins yes but volume can vary greatly when measuring food. How do you measure 1 cup of lettuce or cabbage. The result could vary a lot depending on how it’s cut etc. weight works better than volume and is more consistent as volume can change quite drastically across the same product.
That looks even more disgusting than SPAM. Vegans would be wise to avoid these pseudo-meats and concentrate on making more original foods.
I woner if you could make a gratable or slicable cheese this way?
Yes, sliceable cheese, absolutely!
what the heck is okara?
Okara is soy bean pulp leftover from making soy milk. In the description, there's a recipe without okara too.
@@HealthOrigins Awesome, thank you.
What is okara
Okara is leftover soy bean pulp after making soy milk 🙂