I made this using split pea flour I ground in my Vitamix. I followed the recipe w/o okara. In addition to the spices in the recipe I added scant 1/4 tsp white pepper, 1 tsp garlic powder, 1 tsp onion powder and 1/4 tsp Wrights liquid hickory smoke. This tastes like american style bologna, it even has the correct texture. I had my non-vegan child try it (not telling her what it was suppose to be) and asked her what she tasted. She looked at me surprised and said BOLOGNA! Then had a sandwich of it for lunch!!! This recipe is a WIN in my house!!! It tastes more like bologna that the vegan bologna I have bought. Thank you!!!
I 1/4 the recipe to test it out. I made it with alterations. It was AMAZING! I comment from Jodi Tork really saved me. I added a lot more than the 1/4 tsp of liquid smoke. I didn't have white pepper so I omitted it. I also didn't have the flour, and it's really expensive in my country, so I watched a video where you soaked 1/2 cup split peas (overnight) and blended it with 3/4 cup water. I would recommend adding another half cup water because it was really thick when I mixed it on the stove and not as flexible and jiggly. Still great though. I blended 1/2 cup water with half of a beet separately, but I would recommend just using a 1/4. Strained it, then poured it in a saucepan to boil. (non stick makes life easier but it's okay if you don't have it). Then followed the recipe to a T. It taste like baloney. I'm planning on using it for musubi second time around.
Just made it!! It’s delicious! Reminds me of Oscar Meyer Bologna or hot dogs! I added Spanish Paprika 1tsp garlic and 1/2tsp onion powder as you suggested and I omitted okara and asafetida. Thank you! 😋😋
@@DanaeLaurenTolbert1 Yes! In India certain Hindu sects do not eat garlic so they use asafoetida (also known as hing) as a replacement for garlic in recipes.
I made this tonight with 1/3 c pea protein instead of soy bean okara, because I didn't have any; it taste great so far. I can't wait to slice it tomorrow. This recipe makes A LOT. Next time i'll make a half recipe.
I have to try this. I always loved the older spam from 70s and early 80s. New spam dont taste the same. Been vegan for one year now. Vegan spam would be awesome.
Its so lovely that you tell us why you're adding each ingredient and what its role is so its super easy to make some altercations! Ill definitely be trying this very soon!
yes anytime you degrade plastic--with heat, freezing or continual reuse- it gives off toxins called dioxins that are carcinogens, Do not put hot food in plastic, Having said that I cannot wait to try this. we have a ton of okara from soymilk making and we don't like the store bought began lunch meat replacements. great video. and am really looking FW to this one. and I just subscribed!
Hi. I just want to add that since this makes a lot I did try to freeze some. This did not work at all. It completely changed the texture and became inedible. It releases water and tastes gritty once defrosted.
Yes, that’s my only concern. That’s a lot of vegan ham for me to get through in a week. How long does it keep in the fridge? I imagine freezing it is like freezing tofu that, when defrosted, releases a lot of water and becomes stringy. I wonder if you could then tear it into strips like seitan, and then season it and prepare it like you would a plant based ‘meat’?
It doesn't really become stringy after defrosting, but yes, you're right, it becomes a bit more watery, but good to cover in crumb mix and bake in the oven 🙂 You could halve the recipe to make less ham.
Hello! I am so curious about your accent, Inga. To my ears it's got hints of Geordie and maybe a slight Irish sounding accent, but I get the feeling from some of the things you say along with your name, that you might be Scandi. I'm a British southerner but lived in Newcastle upon Tyne for some years before moving to Norway. Please tell us about yourself ❤ I'm so excited to try your recipes!
Hello Hayley, you can pick up accents very well! 😁 I am living near Newcastle upon Tyne now, for quite a number of years and before that, I lived in Republic of Ireland for a year and a half. I am originally from Lithuania 🙂 How's Norway?
@@HealthOrigins wow I didn't expect to get that much right! Norway is wonderful. I've been here for 14 years and finally got my citizenship recently! Hope you love the northeast as much as I did! Your channel is amazing. I'm not vegan but I think it's better for my health to shift to much more plant-focused nutrition. It's so exciting to observe as you explore and describe the results. You're so authentic and honest with it too. Thank you for doing this for us ❤️
Thank you for your lovely comment, I am glad you're enjoying my channel and my videos! 😊❤️ Yes, life in the North East is good for now, but I already see myself living in an Eco house in Spanish mountains one day 😁
I was wondering if instead of cooking on the stove if I could steam this in the Instant pot? I'm going to make some soy yogurt so this is a perfect use for the okara! Looks really good!
@@HealthOrigins No sorry, I meant putting the prepared mix directly into the mold and then steaming it on the IP rack above a bit of water. It isn't in direct contact with the bottom so nothing burns, which is why it occurred to me. I make a variety of steamed hard vegan cheeses in the same way... in about 30 minutes of hands off steaming they come out perfectly, and no hovering over the hot stove in hot Florida, or scrubbing pots! I guess I can try it, and if it doesn't set up I'll call it pate! lol. (I just hate to waste ingredients!)
How many servings would you say this recipe makes. Nice container by the way, great recipe. I need to figure the carb count for my husband, minus the burned pot lol. The crust w/rice is a delicious delicacy. That would be nice fried in a pan.
My guys will eat it so fast!I was asking how many slices so I could divide the whole recipe's total carbs in the recipe for my husband. @@HealthOrigins or Mung bean flour? Pea protein?
Can't wait to try this! Am I right in concluding the amounts for the ingredients are EXACTLY the same with or without the okara? I could not spot a difference.
Okara is soy bean pulp left over after making soy milk. If you don't have it, just omit it - there's both versions of the recipe in the description under the video, both with okara and without 🙂
@@HealthOrigins I have a tin can of chickpeas (wet), is that ok? Really trying to get away from seitan (which is too much like a hothouse flower for me!).
Thank you for your lovely comment, I am glad you find my mum's adorable 😁 I am trying to eliminate them from my speach, I believe I am getting better 🙂
@@HealthOrigins all of us humans are unique, you don´t need to enter in a pattern, i´m not a native english speaker sometimes I say umm too lol, have a good day
Absolutely, we are definitely all unique and don't necessarily need to conform to the norm, I want to do it for me, to be a better and clearer speaker 🙂
Okara is just the bean pulp that you’re left with when you make soy milk. So it’s not a packaged product that you need to buy. If you have soy beans, you can easily make some. :)
Not a lot of people have okara, so I have added the original recipe without it. If you have it, use as per video recipe, if not, omit it and use the adjusted amounts of water and spices in the other recipe - both recipes are in the description under the video 🙂
If I want to make this how expensive is it to make these every day of the week compared to if I buy pounds of each for example like deli slices of ham turkey Salami And American Cheese I am just wondering about storing about prices compared to supermarket
In my opinion, health should be a more important consideration than price. Yellow split pea flour is not expensive at all and this will keep in the fridge up to 5 days.
Hello my dear thank you for getting back to me with my 1st question. But I have one more if you don't mind once it's cool. Then it's set when you slice it now can it be fried in the frying Pan like real spam or real ham?🥰
I just used a translate app to understand your message 🙂 Yes, a few people have suggested that steaming might work better for this recipe, I will have to try.
Hi Tammy, did you use yellow split pea flour? Also, did you use coconut cream from the top of the coconut milk tin like I show in the video? Coconut milk carton would not work here.
My okara is cooked, I would say it would be better to cook your okara first to make sure it's fully cooked, or you could just cook it for at least 15 minutes when you're making the ham 🙂
Receta De Jamón Vegano 2 tazas de agua tibia 2 tazas de harina de guisantes amarillos o de gramo 2 cucharaditas de semillas de cilantro molidas 2 cucharaditas de sal 1/4 cucharadita colmada de nuez moscada rallada (o 1/2 nuez recién rallada) Una pizca de pimienta molida blanca o negra Una pizca de compuesto de asafétida (opcional) 2-3 cucharadas de jugo de remolacha (o 1-2 cucharaditas de jugo de remolacha en polvo) 1/2 taza de crema de coco (de la parte superior de la lata de leche de coco) Hierva 2 tazas adicionales de agua y vierta la masa preparada, mientras bate bien. Lleve a ebullición y cocine a fuego lento mientras bate con frecuencia durante 10 a 12 minutos. Verter en moldes, nivelar y dejar reposar en el frigorífico unas horas. Se conserva en el frigorífico unos 5 días, o también puedes congelarlo durante 3 meses (pero la textura después de congelarlo se vuelve más granulada).
If you look under the video description, I have a recipe there both with okara and without okara. So if you can't have soy, make the recipe without okara.
I am not sure, as I have never tried it. Give it a go if you have some. Although pea or chickpea flour is definitely a healthier option than the protein as it's a refined and not whole food.
You will not really taste the coconut milk, it's purely for the natural fat element. It would taste different with another plant milk, but give it a try.
@@HealthOrigins But it's still saturated fat, which I have to avoid. Do you think maybe konjac or agar in it's place? Or have you heard of green banana biomass (a good fat sub)... or just omit?
It's probably a tad smoother without okara. Also fee free to add some garlic and onion powder and perhaps some smoked paprika as well to jazz it up even more 🙂
@@HealthOrigins yes but volume can vary greatly when measuring food. How do you measure 1 cup of lettuce or cabbage. The result could vary a lot depending on how it’s cut etc. weight works better than volume and is more consistent as volume can change quite drastically across the same product.
