Brown Sugar Cranberry Lion's Mane Ham

Ingredients

• 7 oz Lion's Mane mushroom (About 2 cups)
• 0.5 cup Nutritional yeast
• 1 tbsp Smoked paprika
• 1 tsp Cayenne pepper
• 1 tsp Allspice
• 1 tsp Mustard powder
• 2 tsp Nutmeg
• 1 tsp Cinnamon
• 1 tsp Salt
• 1 tsp Black pepper
• 3 tbsp Dijon mustard (For the mushroom mixture)
• 3 tbsp Maple syrup
• 2 tbsp Water (For the mushroom mixture)
• 3 tbsp Liquid aminos (For the mushroom mixture)
• 0.25 cup Vegan butter, melted
• 2 cup Vital wheat gluten
• 0.25 cup Brown sugar (For the glaze)
• 3 tbsp Dijon mustard (For the glaze)
• 1.5 tsp Liquid smoke (Use 1–2 teaspoons)
• 0.5 cup Liquid aminos (For the glaze)
• 0.5 cup Fresh cranberries (For the glaze)
• 0.25 cup Water (For the glaze)
• Fresh cranberries (Optional garnish; amount to taste)
• Fresh rosemary (Optional garnish; amount to taste)
• Orange slices (Optional garnish; amount to taste)
• Dried whole cloves (Optional; press into the top of the loaf as desired)

Steps

1. 1

   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.

2. 2

   Transfer the mushroom paste to a large bowl. Add the vital wheat gluten and mix until combined.

3. 3

   Knead the mixture in the bowl until the mushroom-based dough is thoroughly combined and holds together.

4. 4

   Prepare a steamer pan and bring the steaming water to a steady simmer.

5. 5

   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.

6. 6

   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.

7. 7

   While the log steams, combine the brown sugar, Dijon mustard, liquid smoke, liquid aminos, fresh cranberries, and water in a small pot.

8. 8

   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.

9. 9

   Preheat the oven to 340°F (170°C).

10. 10

    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.

11. 11

    Brush the log generously with the cranberry glaze, coating the surface.

12. 12

    Bake at 340°F (170°C) for 20–25 minutes, until heated through and the glaze is set. Brush with additional glaze before serving.

13. 13

    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 per serving

• main
• vegan
• plant-based
• holiday
• baked
• steamed
• gluten-containing
• mushroom-based