Vegan Spam: A Plant-Based Culinary Adventure

The first time I encountered Spam, I was a wide-eyed kid visiting my aunt in Hawaii. The vibrant pink slices, glistening with a slightly salty glaze, were an instant curiosity. I remember being hesitant at first, but the sweet-savory flavor combined with the fluffy white rice changed my mind immediately. Years later, on a quest to recreate those nostalgic flavors with plant-based ingredients, this vegan Spam recipe was born, a testament to the power of flavor memory and the endless possibilities of plant-based cooking.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 2 hours
• Total Time: 2 hours 20 minutes
• Servings: 6-8
• Yield: 2 cans
• Dietary Type: Vegan

Ingredients

• 1 cup dried soybeans
• 2 cups water
• 1 cup tomato juice
• ½ cup peanut butter
• 2 teaspoons sea salt
• ⅓ cup finely chopped celery
• ¼ cup nutritional yeast
• ⅓ cup finely chopped onion
• ½ cup soy sauce
• ½ teaspoon garlic powder
• 1 cup cornmeal

Equipment Needed

• Blender
• Large bowl
• Two 14.5 oz. cleaned cans
• Aluminum foil
• Rubber bands
• Dutch oven or large pot

Instructions

1. Begin by preparing the vegetables. Finely chop the celery and onion. Mince them as small as possible for the best texture in the final product.

2. Next, prepare the soybean base. Place the dried soybeans in a blender. Pulse several times until they are pulverized into a powder. This step is crucial for creating the right consistency. If you don’t have a high-powered blender, you might need to process the soybeans in smaller batches.

3. Add the remaining wet ingredients. To the blender containing the pulverized soybeans, add the water, tomato juice, peanut butter, sea salt, nutritional yeast, finely chopped celery, finely chopped onion, soy sauce, and garlic powder.

4. Blend the mixture until smooth. It should be a relatively thick, homogenous liquid. Scrape down the sides of the blender as needed to ensure everything is fully incorporated.

5. Transfer the blended mixture to a large bowl.

6. Gradually incorporate the cornmeal. Stir in the cornmeal until it is completely mixed and there are no lumps. The mixture will thicken as you stir.

7. Prepare the cans. Oil two 14.5 oz. cleaned cans (from canned foods). Ensure the entire inside surface of the cans is coated lightly with oil to prevent sticking.

8. Fill the cans. Divide the mixture evenly between the two prepared cans, filling each about halfway.

9. Cover and secure the cans. Cover the top of each can with aluminum foil and secure it tightly with rubber bands. This will prevent water from entering during the steaming process.

10. Steam the Vegan Spam. Place the cans into a Dutch oven or large pot. Fill the pot with water so that the cans are approximately 1/3 of the way submerged. This is important to ensure the steaming process works effectively.

11. Bring to a boil, then simmer. Bring the water to a boil over high heat. Once boiling, cover the pot, reduce the heat to low, and simmer, steaming the vegan Spam for approximately two hours. The steaming process is what cooks and sets the vegan Spam.

12. Cool and remove from cans. After two hours, carefully remove the cans from the pot and allow them to cool completely. Once cooled, use a can opener to remove the other side of each can.

13. Push the Vegan Spam through the can. Gently push the vegan Spam out of the can. It should slide out easily.

14. Slice, season, and enjoy! Slice the vegan Spam to your desired thickness. You can season it with additional soy sauce, pepper, or any other seasoning you like. Enjoy it as you would traditional Spam – pan-fried, grilled, or incorporated into your favorite dishes.

Expert Tips & Tricks

• Soybean Prep: For a smoother texture, soak the dried soybeans in water for a few hours before blending. This will soften them and make them easier to pulverize.

• Peanut Butter Alternative: If you have a peanut allergy, or simply prefer a different flavor, you can substitute the peanut butter with tahini (sesame seed paste) or sunflower seed butter. Keep in mind that this will slightly alter the final taste.

• Steaming Precision: Maintain a consistent simmering temperature during the steaming process. If the water evaporates too quickly, add more hot water to the pot to maintain the 1/3 submerged level.

• Slicing Perfection: For even slices, chill the vegan Spam in the refrigerator for a few hours after steaming. This will firm it up and make it easier to slice.

Serving & Storage Suggestions

Vegan Spam is incredibly versatile. Serve it pan-fried until crispy and golden brown, layered in a Spam musubi with seasoned rice and nori, or diced into stir-fries for a plant-based protein boost.

Leftover vegan Spam should be stored in an airtight container in the refrigerator. It will keep for up to 5 days. For longer storage, you can freeze the vegan Spam for up to 2 months. Thaw it in the refrigerator overnight before using. You can also vacuum seal it for even longer storage in the freezer.

Reheat sliced vegan Spam in a skillet over medium heat until warmed through and slightly crispy. You can also microwave it, but it may become slightly softer in texture.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	299.8 kcal	N/A
Calories from Fat	131 g	44%
Total Fat	14.6 g	22%
Saturated Fat	2.8 g	13%
Cholesterol	0 mg	0%
Sodium	2341.2 mg	97%
Total Carbohydrate	30 g	10%
Dietary Fiber	6.8 g	27%
Sugars	5.4 g	21%
Protein	17.9 g	35%

Note: Nutritional information is an estimate and may vary based on specific ingredients and serving sizes.

Variations & Substitutions

• Gluten-Free: Ensure the soy sauce you use is gluten-free tamari.
• Smoked Flavor: Add a teaspoon of liquid smoke to the mixture for a smoky flavor reminiscent of traditional Spam.
• Spice It Up: Incorporate a pinch of red pepper flakes or a dash of your favorite hot sauce for a spicy kick.
• Herb Infusion: Add finely chopped fresh herbs like thyme or rosemary to the mixture for a more aromatic and savory flavor.
• Bean Variation: Experiment with using different types of dried beans, such as navy beans or great northern beans, for a slightly different flavor profile.
• Sweet and Savory: Add a tablespoon of maple syrup or brown sugar for a touch of sweetness that complements the savory flavors.

FAQs (Frequently Asked Questions)

Q: Can I use pre-cooked soybeans instead of dried soybeans?
A: While you could, the texture will be different. Dried soybeans, when pulverized, provide a binding quality that pre-cooked beans lack. If using pre-cooked beans, you might need to adjust the amount of cornmeal to achieve the right consistency.

Q: My vegan Spam is too soft after steaming. What did I do wrong?
A: It could be that the mixture wasn’t cooked long enough. Ensure you steam it for the full two hours. Also, make sure the foil is tightly secured to prevent water from seeping in, which can dilute the mixture.

Q: Can I bake this instead of steaming it?
A: Yes, you can bake it! Bake in a water bath at 350°F (175°C) for about 1 hour 30 minutes, or until firm. Check for doneness by inserting a toothpick into the center; it should come out clean.

Q: Can I make this without peanut butter?
A: Absolutely! Substitute with an equal amount of tahini (sesame seed paste) or sunflower seed butter. The flavor will be slightly different, but still delicious.

Q: How can I get a more pronounced “Spam” flavor?
A: The combination of soy sauce and nutritional yeast is key to replicating the savory, umami flavor of Spam. Don’t skimp on these ingredients! You can also experiment with adding a small amount of vegetarian bouillon powder for an extra boost of flavor.

Final Thoughts

Embark on this culinary journey and rediscover a childhood classic with a compassionate twist. This vegan Spam is more than just a plant-based alternative; it’s a celebration of flavor, innovation, and the endless possibilities of vegan cooking. Don’t hesitate to experiment with variations, share your creations, and savor every delightful bite of this uniquely satisfying dish. Perhaps pair it with some perfectly seasoned sushi rice for homemade musubi!