Festive Vegan Gammon with Pomegranate Glaze

Baked Vegan ‘Gammon’ With Pomegranate Glaze

A sticky pomegranate glaze gives a wonderful flavour and a beautiful shine to this vegan ‘gammon’ roast joint

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This gammon-style seitan roast makes an impressive festive centrepiece. Its sticky, sweet and sour pomegranate glaze adds a real wow factor to the joint that’s sure to please your dinner guests.

You can take your time making this roast – starting up to five days before yo’u want to serve it – as each stage is improved by plenty of resting time. (Aren’t we all!)

This vegan gammon recipe will give you plenty of leftovers to make a Boxing Day sandwich or salad – or just eat the cold slices straight from the fridge!

How to serve this vegan gammon recipe

This sweet and savoury gammon joint works perfectly in a traditional Christmas dinner with all your favourite trimmings. ‘Honea’ roasted vegetables, roast potatoes, Brussels’ sprouts and vegan gravy will come together with this roast to make a delicious festive meal.

Serve it whole as an impressive centrepiece, or slice and serve on plates, with a sprinkling of pomegranate seeds for decoration.

It’s delicious served hot or cold, so any leftovers can be enjoyed in a variety of ways.

Try serving it up in a festive leftovers sandwich, or as a salad topping. Slices of this vegan gammon will also work brilliantly on a charcuterie board, served with crackers and vegan cheese.

What if I’m missing an ingredient?

Most of the ingredients in this recipe are pretty easy to find, and should be available from any supermarket. You may even have most of them already. However some may require more specialist shops.

Try searching online for what you’re missing, and if you still can’t get hold of it, try these substitutes instead:

Pomegranate molasses – This is a syrup with a tart, tangy flavour. If you can’t get hold of it, try using cassis syrup, or a similar tart berry syrup. Red wine vinegar is another alternative, but you’ll need to add sugar or maple syrup to balance out the tartness.

Liquid smoke – This will add a slightly deeper, smoky saltiness to the recipe. It can be left out entirely, or substituted with a smidge of smoked paprika. If you do omit liquid smoke from the seitan’s liquid element, you will need to adjust the water content to compensate.

Vegan Worcestershire sauce – Worcestershire sauce usually contains anchovies, and vegan alternatives aren’t always easy to find. If you’re struggling to get hold of one, Henderson’s relish is a plant-based alternative. Otherwise, to replicate the flavours you need something that’s mostly umami with notes of sweet and sour. Try adding a splash of balsamic vinegar and a half a teaspoon of marmite, or a squeeze of ketchup with a little soy sauce.

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