Vegan Deli Lunch Meat

Store bought vegan deli slices are expensive. Luckily, you can make it yourself and it isn’t that difficult. Making homemade vegan deli meat gives you the freedom to be creative and flavor it however your kind heart desires. This recipe is for a roasted “turkey” type flavor, but you could switch it up and make buffalo ranch or smoky BBQ flavored deli slices. The possibilities are endless.

This vegan recipe takes a bit of time, but will make you enough seitan meat to last a week or two, making it worthwhile. Plus, you can freeze this vegan lunch meat if you need to.

Seitan is a vegan meat substitute that is made from the what protein, gluten. It can take many forms such as sausages, loafs, and crumbles. And can be found in a variety of flavors too. Seitan has a tender and chewy texture, making it a satisfying vegan protein.

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Wheat gluten can be purchased in most grocery stores in powder form, usually in the bulk or baking aisle. Gluten is also widely available online. Adding water, tofu or beans, and seasonings to this powder and cooking is all it takes to make your own vegan lunch meat. The tofu and beans are needed to prevent the texture from being too chewy and tough, so don’t skip those!

Are you ready to learn how to make a delicious homemade vegan deli meat? Check out this video to watch how I do it and follow the recipe below.

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Vegan Deli Lunch Meat

• Prep Time15 min
• Cook Time1 hr 45 min
• Total Time2 hr

Ingredients

• 1 Block (16 oz) firm tofu
• 3 TBSP nutritional yeast
• 3 TBSP low sodium soy sauce
• 3 TBSP Maple syrup
• 1-2 tsp salt (depending on your taste)
• 2 tsp onion powder
• 1 tsp smoked paprika
• 1 tsp Italian seasoning
• 1 tsp dried rosemary
• 1/2 tsp ground mustard
• Pepper to taste
• 1/2 tsp vegan Worcestershire sauce
• 2 cups water
• 3 cups vital wheat gluten (divided)

Directions

1

Blend all ingredients except the vital wheat gluten in a blender until smooth. Pour into a large bowl.

2

Mix in the vital wheat gluten one cup at a time. Mixing well until no lumps remain between each added cup.

For the 3rd cup of gluten, you may need to use your hands. The dough should hold together in a large ball on its own.

3

Roll the dough into one large log and place on a sheet of baking paper that is large enough to wrap around the entire log twice.

4

Wrap the log up tightly into the baking paper and secure by tying string around it in multiple places along the log.

5

Place the log in a large steam pot with plenty of water. Steam for 1 hour, checking and refilling water frequently to avoid burning the pot.

6

Preheat the oven to 350F and bake the wrapped log for 45 minutes. It will greatly increase in size and then reduce again once it cools.

Once it cools, it is ready to slice and add to sandwiches, wraps, crackers, or whatever you like!