Homemade Vegan Deli Lunch Meat Slices are packed with savory flavor and the perfect meaty texture thanks to a blend of seitan and tofu. Ideal for sandwiches, snacking with crackers, or as a Vegan Thanksgiving Turkey Roast, this high-protein vegan lunch meat is affordable, customizable, and freezer-friendly! Skip the store-bought versions and make your own plant-based sandwich slices that taste even better!
Why You Will Love These Plant Based Deli Slices
- High Protein: Made with wheat gluten and tofu for a hearty, satisfying bite, that keeps you full and fuels your day.
- Budget-Friendly: Wholesome ingredients and large batches make this vegan deli meat much cheaper than store-bought versions.
- Customizable Flavors: Easily adjust seasonings to create your favorite lunch meat style – smoky, peppered, herbed, buffalo, you name it!
- Perfect for Meal Prep: Slices store and freeze well to make future meals effortless.
Ingredients You Will Need
- Vital wheat gluten – Necessary to produce a meaty texture.
- Tofu – Firm tofu works best for this recipe. Adding tofu provides moisture and prevents the seitan from getting too chewy.
- Nutritional yeast – Provides a savory flavor and vitamin B12.
- Maple syrup – adds a touch of sweetness to mimic meat-based deli slices.
- Not-chicken or Not-beef bouillon cubes – Adds a meaty flavor without the meat.
- Worcestershire sauce – make sure to use a vegan Worcestershire sauce, since traditional recipes use anchovies.
- Soy sauce, Tamari, or Liquid Aminos – for a salty and umami flavor.
- Herbs and Spices – Onion powder, smoked paprika, Italian herb blend, ground mustard, and black pepper.
Equipment Needed
- Food processor or blender
- Mixing bowls, preferably glass. Gluten is very sticky and will stick more to plastic.
- Rubber spatulas. Avoid using wooden spoons because the gluten will stick too much.
- Baking paper or aluminum foil to wrap the seitan log in for steaming.
- String to tie the paper snug around the log of seitan.
- Large steam pot or a large pot with a steamer basket.
How to Make Vegan Lunch Meat
Step One:
To a blender or food processor, add water, nutritional yeast, soy sauce, Worcestershire sauce, maple syrup, bouillon cubes, and herbs and spices. Blend until well combined.
Step Two:
Add the block of tofu to the blender and blend until mostly smooth. It won’t be perfectly smooth, but that is good.
Step Three:
Pour the mixture into a large glass mixing bowl (gluten sticks more to plastic than glass). 1 cup at a time, add the wheat gluten, and fold it in with a rubber spatula. Once it gets thick, you will need to use your hands.
Step Four:
Knead the dough for about 30 seconds, until the gluten flour is mixed in. Be careful not to over knead, or the texture may end up too chewy.
Step Five:
Roll the dough into one or two logs (make sure they will fit in your steaming pot). Place the log on a long piece of baking parchment paper or foil that is long enough to wrap around the log twice.
Step Six:
Wrap the log up tightly and secure by tying string around it in multiple places along the log. Alternatively, you can wrap it multiple times in foil and twist the ends tightly. The log will expand a lot when cooking if it is not secure. Keeping it wrapped tight will ensure it is meaty in texture, and not bread-like.
Step Seven:
Place the log in a large steam pot with plenty of water, but make sure the water does not touch the log of seitan. Steam for 1 hour, checking and refilling the water frequently to avoid burning the pot.
Step Eight:
Keep the log of seitan lunch meat wrapped, and bake at 350 F (176 C) for 45 minutes, then remove form the oven and let cool at room temperature. It will increase in size when cooking and then reduce again once it cools.
Step Nine:
Once the log of lunch meat is cooled, it is ready to slice and add to sandwiches, wraps, crackers, or as a high-protein main dish for any meal.
Storage Tips
The log of seitan or slices can be kept in the fridge for up to 5 days. Any longer, and it may begin to dry out. For longer preservation, wrap the seitan in foil, place in a freezer bag, and freeze for up to 3 months.
To reheat the frozen deli meat, simply thaw in the fridge. I do not recommend microwaving it to heat, because it can cause the texture to get chewy or tough.
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Serving Suggestions
These vegan deli lunch meat slices can be enjoyed just like regular lunch meat – on a sandwich, in a wrap, or with vegan cheese and crackers. However, you can also choose to slice the seitan log into thicker slices and use it as a high-protein main course, like a Thanksgiving turkey or Holiday roast. Serve the thick slices with Vegan Mashed Potatoes and 5-Minute Gravy, Pumpkin Mac & Cheese, and Roasted Squash with Spinach Tahini for a full on feast!
For more healthy plant-based Holiday Feast ideas, check out my Vegan Holiday Cookbook!
Want more vegan Meat Substitutes? Try these recipes:
Watch the step-by-step video on how to make this recipe:
Vegan Deli Lunch Meat
- Total Time: 2 hr 10 min
- Yield: 10 servings 1x
- Diet: Vegan
Description
Homemade Vegan Deli Lunch Meat packed with plant based protein, savory flavors, and a meaty bite that is perfect for a classic sandwich, or sliced thick for a meatless main course in a holiday feast.
Ingredients
- 2 cups water
- 1 Not-chicken or Not-Beef bouillon cube (can substitute water and bouillon cube for 2 cups broth)
- 3 Tablespoons nutritional yeast
- 3 Tablespoons maple syrup
- 2 Tablespoons soy sauce
- 1 teaspoon vegan Worcestershire sauce
- 2 teaspoons onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon Italian herb seasoning
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon ground mustard seed
- 1/4 teaspoon black pepper
- 1 block (16 oz) firm tofu
- 3 cups vital wheat gluten, divided
Instructions
- To a blender or food processor, add water, bouillon cube, nutritional yeast, maple syrup, soy sauce, Worcestershire sauce, and herbs and spices. Blend until well combined.
- Add the block of tofu to the blender and blend until mostly smooth. It won’t be perfectly smooth, but that is good.
- Pour the mixture into a large glass mixing bowl (gluten sticks more to plastic than glass). 1 cup at a time, add the wheat gluten, and fold it in with a rubber spatula. Once it gets thick, you will need to use your hands.
- Knead the dough for about 30 seconds, until the gluten flour is mixed in. Be careful not to over knead, or the texture may end up too chewy.
- Roll the dough into one or two logs (make sure they will fit in your steaming pot). Place the log on a long piece of baking parchment paper or foil that is long enough to wrap around the log twice.
- Wrap the log up tightly and secure by tying string around it in multiple places along the log. Alternatively, you can wrap it multiple times in foil and twist the ends tightly. The log will expand a lot when cooking if it is not secure. Keeping it wrapped tight will ensure it is meaty in texture, and not bread-like.
- Place the log in a large steam pot with plenty of water, but make sure the water does not touch the log of seitan. Steam for 1 hour, checking and refilling the water frequently to avoid burning the pot.
- Keep the log of seitan lunch meat wrapped, and bake at 350 F (176 C) for 45 minutes, then remove form the oven and let cool at room temperature. It will increase in size when cooking and then reduce again once it cools.
- Once the log of lunch meat is cooled, it is ready to slice and add to sandwiches, wraps, crackers, or as a high-protein main dish for any meal.
Notes
See above for storage tips and serving suggestions
- Prep Time: 25 min
- Cook Time: 1 hr 45 min
Nutrition
- Serving Size: 1/10th Log
- Calories: 203
- Sugar: 4 g
- Sodium: 300 mg
- Fat: 4.7 g
- Carbohydrates: 11 g
- Fiber: 1 g
- Protein: 34 g
- Cholesterol: 0 mg
Pumfu. You should try it with pumfu. Which is pumpkin seed tofu.
Thank you for this! Very easy to make. I steamed it in the instant pot for 45 minutes. Wish I had a better blender to grind up the tofu a little smaller. Will add liquid smoke next time for more flavor.
Hello. If this is steamed in the IP, would it still have to be baked and, if yes, for now long?
I just made this. It makes a lot. Can you freeze it?
Yes, you can freeze it. So happy you tried it!