Brown Sugar Cranberry Lion's Mane Ham
Turnip Vegan published this recipe on turnipvegan.club. SeeMeCook added ingredient weights and nutrition.
Read the original recipeImported by Starr2 on SeeMeCook
A festive plant-based roast made from lion's mane mushrooms, vital wheat gluten, and savory spices, steamed until firm and finished in the oven. It is brushed with a sweet, tangy brown sugar–cranberry glaze and makes a dramatic holiday centerpiece.
- Time
- 1 hour 55 minutes
- Equipment
- Stovetop, oven, and blender
- Good for
- Lunch or dinner
- Cuisine
- American
- Contains
- Gluten and soy
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
Lion's Mane Ham
- 30 g
- 7 g
- 2 g
- 2 g
- 2 g
- 5 g
- 3 g
- 6 g
- 2 g
- 45 g
- 60 g
- 30 g
- 45 g
- 55 g
- 190 g
Brown Sugar Cranberry Glaze
- 50 g
- 45 g
- 8 g
- 120 g
- 50 g
- 60 g
Optional Ingredients
Weights are estimates. Together, the ingredients weigh about 1.05 kg before cooking, which is about 175 g per serving.
Steps
Add the lion's mane mushroom, nutritional yeast, smoked paprika, cayenne pepper, allspice, mustard powder, nutmeg, cinnamon, salt, black pepper, Dijon mustard, maple syrup, water, liquid aminos, and melted vegan butter to a food processor. Pulse until the mixture becomes a cohesive, paste-like texture.
Transfer the mushroom paste to a large bowl. Add the vital wheat gluten and mix until combined.
Knead the mixture in the bowl until the mushroom-based dough is thoroughly combined and holds together.
Prepare a steamer pan and bring the steaming water to a steady simmer.
Roll the dough into a log. Wrap it tightly in parchment paper two or three times, twisting both ends closed; a tight wrap helps the loaf hold its shape.
Place the wrapped log in the steamer. Steam for 1 hour, or until the log feels firm to the touch. Flip it every 30 minutes and check that the steamer has not run out of water.
While the log steams, combine the brown sugar, Dijon mustard, liquid smoke, liquid aminos, fresh cranberries, and water in a small pot.
Cover the pot and cook the glaze over medium heat for about 20 minutes, or until the cranberries have softened and cooked down. Remove from the heat and set aside.
Preheat the oven to 340°F (170 °C) (170°C (350 °F)).
When the log is finished steaming, carefully unwrap it and place it in an 8-by-8-inch baking dish. If desired, surround it with fresh cranberries, rosemary, and orange slices, and press dried whole cloves into the top.
Brush the log generously with the cranberry glaze, coating the surface.
Bake at 340°F (170 °C) (170°C (350 °F)) for 20–25 minutes, until heated through and the glaze is set. Brush with additional glaze before serving.
Let the loaf cool for a few minutes, then slice and serve. Alternatively, process it into grounds.
Notes
If not serving immediately, refrigerate the steamed loaf wrapped in parchment paper and stored in a sealed container to prevent drying. The glaze can be prepared ahead and reheated before serving.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 306
- Protein
- 31 g
- Carbs
- 28 g
- Fat
- 11 g
- Fiber
- 4 g
Where the calories come from
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