Vegan deli cuts

Prep Time: 10 minutes

Cook Time: 2 minutes

Total Time: 12 minutes

Category: Deli slices

Cuisine: American

Vegan deli cuts


  • Dry ingredients:
  • 1 1/4 cup vital wheat gluten flour
  • 1/4 cuo cornstarch
  • 1/4 cup chickpea flour
  • 1 tablespoon nutritional yeast (optional)
  • Wet Ingredients:
  • 1 cup of water
  • 100 g firm tofu
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon mushroom powder (optional)
  • 1 teaspoon salt
  • a pinch of black pepper
  • 1 tablespoon of oil (or tahini, or 2 tablespoons of peanut butter)
  • 1 tablespoon soy sauce
  • 1 tablespoon of white miso paste
  • 1 teaspoon of lemon, lime or vinegar
  • 1/4 teaspoon of sugar
  • 1 1/2 teaspoon of poultry seasoning
  • For the simmering broth:
  • 4 cups of water
  • 2 tablespoons of vegetable bouillon
  • salt to taste
  • pepper to taste
  • 1/4 cup of soy sauce
  • 1/2 tablespoon rosemary
  • 1 teaspoon of whole peppercorns
  • 3 cloves
  • 4 whole garlic cloves
  • 1 medium onion, roughly chopped
  • 2 1/2 teaspoons ground dried sage.
  • 1 1/2 teaspoons dried thyme.
  • 1 teaspoon dried marjoram.
  • 3/4 teaspoon dried rosemary.
  • 3/4 teaspoon ground nutmeg.
  • 1/2 teaspoon coarse ground black pepper or peppercorns
  • 1 teaspoon smoked paprika
  • Blend all ingredients until it turns into a powder.



METHOD: Add all the dry ingredients in a bowl mix until well combined Add all the wet ingredients in a blender and blend until well combined add the wet blended mixture little by little to the bowl with the dry ones, (you might end up with some remainder wet mixture, its normal, your dough should be moist and firm as opposed to dry and hard and crumbly) mix until well combined, divide the dough into two balls, let it rest for 5 minutes. put the dough balls separately in a mixer or food processor, mix in medium speed for 3 to 5 minutes. wrap them in two sheets of aluminum foil, place them ina pressure cooker, add two cups of water, set the pot to high pressure, then cook for 1 hour and 30 minutes. If steaming, steam for 2 hours, adding water to the pot when needed. Remove the seitan from the pot, let it cool while wrapped for at least 30 minutes before unwrapping, make the broth by adding all the broth ingredients to a pot, add the two seitan logs to the pot, bring it to a gentle simmer for 30 to 35 minutes. turn off the heat, let the deli meat cooling down completely in the broth before putting it in the fridge. Lasts up to a week in the fridge and up to 3 months in the freezer.