Our vegan ham slices recipe is our best gluten-free vegan lunch meat recipe yet! (Although we have to say that our gluten-free vegan roast beef lunch meat recipe is pretty great too!) It’s also really easy to make, has good ingredients, and stores well in the refrigerator. Pair it with our super-easy, no yeast, gluten-free vegan bread, and you have a perfect gluten-free, vegan sandwich!
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What’s that? You say you want the recipes for the bread and vegan roast beef too? Here you go: super-easy no-yeast gluten-free vegan bread and gluten-free vegan roast beef lunch meat recipe.
Two things before we go any further. First, this recipe relies on the Orrington Farms vegan ham flavored broth powder, which you can get on Amazon here (this is an affiliate link, but you can also search for it on Amazon, we honestly get about a penny if you use our link). The ingredients in the Orrington Farms vegan ham base powder are: maltodextrin, salt and sea salt, yeast extract, onion powder, inactive yeast, garlic powder, vegan natural flavor, soybean oil, caramel color, sugar, parsley, spice, and smoke flavor. Now, if you don’t want to use the Orrington Farms powder, of course, you don’t have to, but then your lunch meat won’t really taste like ham (but you can flavor it with whatever spices you’d like, for example cracked pepper and smoked paprika would be yummy).
Orrington Farms Vegan Ham Base
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Second, we have to give a shout out to Lauren at Rabbit & Wolves, whose own (non-ham) vegan lunch meat recipe inspired us to develop ours. There are some similarities, but also a lot of differences.
Gluten-Free Vegan Ham Lunch Meat for Sandwiches
Ingredients
1 package firm water-packed tofu, well-drained and well-pressed (reserve some of the water that you drain off)
2 teaspoons Orrington Farms vegan ham base powder
1/2 teaspoon beet powder (optional, it’s for the color)
1 teaspoon Kitchen Bouquet or Gravy Master (both of which are vegan! Who knew?)
1 teaspoon liquid smoke (also vegan!)
1/2 teaspoon salt
Directions
Preheat your oven to 400°. Line a baking pan with parchment paper and set aside.
Break the well-drained, well-pressed tofu up into a few chunks and put it in a food processor that is fitted with an S blade. Process until completely smooth and creamy, stopping a few times to scrape down the sides. It should be as smooth as and have the consistency of, say, sour cream.
Now add all of the other ingredients, and process until completely smooth, again stopping to scrape the sides down every so often. We’re going to call this ‘ham batter’.
You want the ham batter to have the consistency of a thick frosting (and, indeed, you are about to ‘frost’ a pan with it); if you need to thin it down use a little of the liquid that you reserved from draining the tofu, adding it 1/4 to 1/2 teaspoon at a time (if you forgot to reserve some tofu liquid then just use plain water).
Scrape the ham batter out of the food processor bowl and onto the middle of the parchment paper-lined pan.
Using an offset spatula, ‘frost’ the parchment paper until you have an even layer of ham batter with 1″ to 2″ margins of parchment paper all around. If you don’t have an offset spatula then use the back of a large spoon, or even a rubber scraper spatula.
Place the pan on the middle rack in your oven and bake for 20 minutes.
When it’s done it should be firm to the touch, and the top should be shiny.
Remove from the oven, let cool for 5 minutes, and then place a rack upside down on top of your ‘ham’ and flip the rack, ham, and paper over so that the top of the ham is now resting on the rack. Peel the parchment paper off the ‘ham’ and let it cool completely.
Place your vegan ham right-side up on a cutting board, and cut it into squares or rectangles using a pizza cutter.
Store the slices between layers of paper towel (so they don’t get soggy) in an airtight container in the fridge. Of course, first make yourself a delicious gluten-free vegan ham sandwich with a couple of the slices!
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