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      Ham Roast Cooking Instructions

      Sweet Mustard Ham Glaze

      Prep time/baking time: 10 minutes - Makes enough to cover 1, 2.5 lb ham

      • 10 Tbsp Dijon Mustard
      • 6 Tbsp Maple Syrup
      • 6 Tbsp Brown Sugar
      • 6 Tbsp Vegan Butter
      • 3 Tbsp Whole Mustard Seeds
      • 3 Tbsp Apple Cider Vinegar
      • 1 Tbsp Fresh Thyme Leaves, Minced

      Combine all ingredients in a medium pot and bring to a simmer on medium-high heat. Reduce heat to medium and simmer, whisking occasionally until thick. Adjust salt and pepper to taste. Brush glaze over ham in the last 15 minutes of baking.

      2 lb Ham Heating Instructions 

      Conventional Oven Cook time: 60 minutes

      • 2 Lb Vegan Ham Roast
      • 8 oz Sweet Mustard Ham Glaze
      • Prepared Stuffing or Vegetables (optional)

      Preheat oven to 350º F. Place ham in a medium casserole dish or dutch oven and bake, covered for 1 hour. You may also add seasoned vegetables to the pan, though it is recommended that you do it 45 minutes into baking. After 1 hour, remove ham from the oven and brush with sweet mustard ham glaze. Bake, uncovered for another 15 minutes until ham roast is lightly browned and shiny.

      Instant Pot Cook time: 20 minutes plus natural release time(approximately 10 minutes)

      • 2 Lb Vegan Ham Roast
      • ¼  Cup Vegetable Broth with 1 Tablespoon Olive Oil
      • 8 oz Sweet Mustard Ham Glaze

      Mix Vegetable broth and oil and put into an instant pot.

      Place the ham roast into the instant pot and set it to pressure cook: high pressure, turn off “keep warm”.

      Pressure cook for 20 minutes and allow for a natural release of pressure.

      If you wish to to use the glaze:
      While the roast is cooking, preheat the oven to 350º F. Place ham in a medium casserole dish or dutch oven. Brush with sweet mustard ham glaze. Bake, uncovered for another 15 minutes until ham roast is lightly browned and shiny.

      1 lb Ham Heating Instructions

      Conventional Oven Cook time: 45 minutes

      • 1 - 1 ½ Lb Vegan Ham Roast
      • 4 oz Mustard Ham Glaze
      • Prepared Stuffing or Vegetables (optional)

      Preheat oven to 350º F. Place ham in a small casserole dish or dutch oven and bake, covered for 30 minutes. You may add seasoned vegetables to the pan at this time. After 30 minutes of baking, remove ham from oven and brush with sweet mustard ham glaze. Bake, uncovered for another 15 minutes until ham roast is lightly browned and shiny.

      Photo provided by Cadry's Kitchen

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      Vegan Brats at Allianz Field

      a picture showing about half the stadium at Allianz Field overlaid with the words "vegan brats at Allianz Field"Vegan Kimchi Brats at Allianz Field This Season!

      You can now enjoy our vegan kimchi brats topped with kimchi when you head to a Minnesota United game at Allianz Field. They will be served at all 4 Hungry Loon locations.

      Additional Vegan Options at Allianz Field

      For other vegan options, you can also enjoy a J. Selby's Dirty Secret or Steak Sandwich, Nixta Tostada, and Hot Indian Masala Bowl.

       Vegan options are marked with a "v" on the full Allianz Field concessions list.

      button to show all concessions at Allianz Field

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      Valentine's Day Recipes

      vegan brie cheese wrapped in puff pastry with a slice to the side

      Our Valentine's Day Dinner for Two ships to all 50 states and Puerto Rico, and the following recipes will help you make the most of your vegan eats!

      Brie or Camembert En Croute

      Prep time/cook time: 60 minutes.

      • 10oz brie or camembert
      • 1 sheet of chilled puff pastry (Pepperidge Farm's is vegan)
      • ¼ cup plain unsweetened soymilk
      • Pastry brush

      Preheat oven to 400º F. Since you most likely purchased the puff pastry in the freezer section of your local grocery store, pull one sheet of puff pastry out of the freezer and allow it to thaw slightly - about 10 minutes.

      On a lightly floured surface, roll the puff pastry until ⅛” thick or until the sheet is about 12” in diameter. Place brie or camembert on the center of the puff pastry and fold the four corners over the edge of the cheese. You want the pastry to wrap the cheese but not overlap more than ½“

      Transfer to a lined baking sheet and brush with soymilk. Bake 30-40 minutes or until the corners of the pastry are dark brown. Remove from the oven and allow to cool 5 minutes before cutting. Serve with crackers. 

      sliced vegan steak on a bed of penne pasta with red wine sauce

      Beef Bourguignon 

      Prep time/cook time: 2 hours 

      This is our take on a classic Beef Bourguignon. Traditionally, the meat is a cubed chuck steak or brisket with long stewing tenderizing the meat. Since plant-based beef does not tenderize in the same way, we decided to keep the steaks intact for this version to make for an elegant dish perfect for dinner for two.

      • 6 Tbsp neutral-flavored high-heat oil (such as sunflower or canola)
      • 4 oz Hickory Bacon, chopped
      • 2, 7 oz Ribeye Steaks
      • 1 medium carrot, diced
      • 2 medium shallots, minced
      • 4 cloves garlic, minced
      • 2 Tbsp all purpose flour 
      • 3 cups robust red wine (such as Cabernet, Burgundy or Bordeaux)
      • 2 cups vegetable or vegetarian beef broth
      • 2 Tbsp tomato paste
      • 1 Tbsp fresh thyme, minced
      • 2 Bay leaves
      • 2 Tbsp plant-based butter
      • 1 Lb Cremini mushrooms, sliced
      • Salt and pepper to taste

      Prepare pasta as recommended on packaging.

      In a large pot or dutch oven, fry the chopped bacon in 2 Tbsp of oil over medium heat for 5 minutes until crispy. Remove bacon from pot with a slotted spoon and set aside. Add another 2 Tbsp oil and sear ribeye steaks until lightly browned. Remove from pot and set aside. Add the remaining oil and sauté carrots, shallots and garlic in the pot for 5 minutes until softened. Next add the flour to create a roux. Heat, scraping the bottom of the pot for another 5 minutes.

      Add the steak, bacon, red wine, beef broth, tomato paste, thyme and bay leaf. Bring to boil, and lower heat to low. Cover and simmer for 90 minutes, stirring occasionally. Meanwhile, in a medium to large sauté pan, melt butter over medium heat. Add sliced mushrooms and sauté until browned. Set aside. 

      In the last 5 minutes of simmering, add the mushrooms to the simmering liquid in the pot, stir to combine. Taste and adjust seasonings with salt and pepper. Allow to cool slightly before serving.

      To plate: use tongs to transfer the two steaks to a plate next to or on top of mashed potatoes or pasta. Ladle sauce over the whole plate and garnish with a fresh herb such as parsley or thyme.

      a bundle of asparagus wrapped in vegan bacon

      Bacon-Wrapped... Everything!

      Wrap our hickory bacon around whatever you'd like to add a little extra sumthin sumthin. Our favorites are asparagus and dates, but the list can go on and on. 

      Bacon-Wrapped Asparagus
      Stovetop Cook Time: 10 minutes

      • 2 Tbsp Neutral Flavored High-heat Oil (such as sunflower or canola)
      • 1 Bunch Asparagus
      • 8 oz Sliced Hickory Bacon
      • Sea Salt

      Cut the top 4” off of 1 bunch asparagus. Cut the bacon lengthwise into narrow strips. Working in bunches of 4-5 spears, wrap the asparagus in the narrow strips of bacon. Secure by poking a toothpick through the bundle. 

      In a medium sauté pan heat oil and pan fry asparagus bundles over medium heat: 2 minutes on each side, flipping to brown 3-4 sides. Remove from heat and transfer to a towel. Season asparagus with flaky sea salt to taste. Makes 4-6 asparagus bundles.

      Here are some more ideas for bacon-wrapped noms:

      • Broccoli
      • Stuffed jalapeños 
      • Brussels sprouts
      • Baby potatoes and cheese
      • Roasted pears
      • Grilled pineapple
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