Festive Holiday Dinner:* Vegan Roasted Ham * Vegan Yorkshire Pudding with Gravy - December 2008   
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Vegan Roasted Ham,
Vegan Yorkshire Pudding with Gravy
Vegan Ham with Tofu, Pumpkin & Pineapple
  • Vegan ham
  • Pumpkin, cut into small pieces
  • ½ - 1 pineapple, cut into small pieces
  • 400 grams firm tofu, cut into small pieces
  • Vegan butter
  • 1 cup olive oil
  • Ground black pepper
  • Salt
  • Maggi sauce
  • Mushroom seasoning
  • Vegetable broth seasoning
  • 1 tablespoon brown sugar
  • 3-6 tablespoons apple juice
Boiled Fresh Vegetables & Fruits
  • Zucchini
  • Corn
  • Red bell pepper
  • Yellow bell pepper
  • Pear
  • Peas
Yorkshire Pudding
  • 100 grams plain flour
  • Pinch of salt
  • 300 milliliters soy milk
  • Soy yogurt (use instant yogurt ingredients below)
  • 2 tablespoon olive oil
  • Vegan butter
  • Rosemary or other mixed herbs (optional)
Instant Vegan Yogurt
  • ¼ mug of soy milk
  • Lemon
Vegan Gravy
  • 1 tablespoon vegetable broth seasoning
  • Mushroom seasoning
  • Maggi sauce
  • Apple juice
  • Filtered water
  • 1 tablespoon wheat flour
  • Cornstarch (optional)
  • Vegan butter (optional)
Vegan Roasted Ham with Tofu, Pumpkin & Pineapple
  1. Sliced the ham into 6, for 6 people.
  2. Spread vegan butter on a baking tray.
  3. Put the 6 pieces of ham in the middle and put the pumpkin pieces around it.
  4. Put the pineapple pieces between the ham to help the flavor come into the ham.
  5. Add the tofu pieces where there’s room.
  6. Heat the oven to 230ºC or 450ºF.
  7. Sprinkle some black pepper on top of the ham and tofu, and a little on the vegetables too.
  8. Put some Maggi sauce if preferred.
  9. In a bowl, add some mushroom seasoning, vegetable broth seasoning, 1 tablespoon brown sugar, 3 to 6 tablespoon apple sauce.
  10. Mix the sauce and pour it over the ham, tofu, and vegetables.
  11. Pour a cup of olive oil on it.
  12. Put in the oven and bake for 30-40 minutes, depending on the oven.
  13. Check the roast regularly, turn the pineapples to prevent it from burning, and use a spoon to pour the juice over the ham and tofu.

Boiled Fresh Vegetables and Fruits

  1. Boil the vegetables for a couple of minutes, so it still retains the freshness.
Instant Vegan Yogurt
  1. Measure out ¼ mug of soy milk and add some lemon juice. Hand mix and the soy milk will thicken.
Yorkshire Pudding
  1. Measure out 100 gram of flour into a bowl.
  2. Add a pinch of salt.
  3. Add 300 milliliters of soy milk and the instant vegan yogurt.
  4. Hand mix until the flour dissolves.
  5. Add rosemary or other herbs for flavor if desired.
  6. After the ham is cooked, pour this pudding mixture into the leftover oil and cook for 20 to 30 minutes until the pudding rise and look hard. Or bake the pudding in a clean tray by adding 2 tablespoon of olive oil to the tray.
Vegan Gravy
  1. In a bowl, measure 1 tablespoon vegetable broth seasoning, 1 tablespoon mushroom seasoning, a little Maggi, a little apple juice, and a little purified water.
  2. Stir so all the ingredients dissolve.
  3. Add a little bit of flour to thicken it. You can use cornstarch or wheat flour.
  4. Cook in a small saucepan. You may use vegan butter if prefer. If the Yorkshire pudding is bake in a separate tray then you can add this pre-cook gravy mixture directly to the ham tray and continue to bake until it boils.
Place a little of everything on a plate and pour the gravy over them.

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