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–+ servings

Vegan Deli Ham Slices

Thee Burger Dude
5 from 14 votes
Print Recipe Pin Recipe
Course Sandwiches
Cuisine American
Servings 12

Equipment

Ingredients
 
 

  • 15 oz Can of Cannellini Beans (or Navy, Great Northern Beans, Chickpeas)
  • 1 Tbsp Miso Paste (or Coconut Aminos, Mushroom Seasoning)
  • 3 Tbsp Nutritional Yeast
  • 1 Tbsp Garlic Powder
  • 1 Tbsp Onion Powder
  • 1 Tbsp Smoked Salt (or regular Salt and Smoked Paprika)
  • 1 tsp MSG
  • 1 tsp Baking Powder
  • 2 Tbsp Tapioca Starch
  • 1 Tbsp Liquid Smoke
  • 1/4 tsp Red Dye (optional for color)
  • 2 cups (240 g) Vital Wheat Gluten

Instructions
 

  • Open the can of beans, and do not drain the beans, we'll be using all the liquid they come with as well!
    In a food processor, blend up the beans and the bean juice (aka aquafaba) along with everything else EXCEPT the vital wheat gluten. Blend until smooth scraping down the sides as needed.
  • Add in the vital wheat gluten and blend until combined. Depending on your food processor you may need to take out half and knead in 2 batches.
    Knead for 3 - 5 minutes or until the seitan is stretchy and firm. If it tears very easily it needs to be kneaded longer. Pull it out and check it every now and again until you get the desired texture.
    If the seitan feels too wet and isn't coming together, add a tablespoon or so of vital wheat gluten and blend, and repeat until the seitan is dry enough to knead into a firm and stretchy consistency.
    On the flipside, if it's too dry, add a splash of water until it becomes wet enough to knead into a stretchy consistency.
    Repeat this with the other half of the seitan and then combine both into a big ball and let it rest for 20 - 30 minutes.
    Refer to the photos in the blog or the video for more info if you are new to making seitan!
  • If using an oven, preheat to 350 F.
    Wrap the seitan in some Heavy Duty foil tightly. I recommend using two layers of foil.
  • Place on a baking sheet, then bake for 1 hour or until the seitan is around 180 - 200 F internally (using a thermometer), flipping halfway through.
    For more Cooking Options, check the NOTES section!
  • Let the Seitan cool to room temp, then rest in the fridge for 8 hours or OVERNIGHT. This is very important for the final texture to firm up. It will be too soft right out of the oven or instant pot.
  • Slice up your Ham with a deli slicer if you got one, a sharp knife or mandolin works too! You can also heat up the slices in a pan, but if they are thin don't cook them for too long or they'll get tough.
    You can also just toss them in a little oil and vinegar if you like, it's optional but delicious!
  • Serve on any kind of sandwich that you like!
  • ENJOY!

Notes

COOKING OPTIONS
There's a few ways to cook this seitan recipe!
  1. You can pressure cook it on high, in an Instant Pot for 1 hour. Add a cup of water to the Instant Pot and place the wrapped seitan on a steamer basket. Let it natural release for 15 minutes.
  2. You can also use a Ham Press (my favorite way as there's no foil involved and it gives a uniform shape and great texture) If the Ham Press is oven safe, you can bake it at 350 F / 176 C for 1 hour or until the internal temp is 180 - 200 F.
  3. If the Ham Press isn't oven safe, you can pressure cook it in the Instant Pot (using the same instructions in Option 1), or you can boil it on the stove top (I would follow the brands instructions) and just make sure the internal temp is 180 - 200 F. 
 
10 TIPS FOR DELI STYLE SEITAN
  1. Add more vital wheat gluten or liquid to the dough as needed if it is too wet or dry.
  2. Knead (ideally using a Food Processor) until the seitan is stretchy and resists tearing easily. You want to see some good gluten strands!
  3. If your food processor is too small to knead all of the seitan at one time, split it in half and knead in 2 batches. Then combine the two halves by simply kneading them together by hand.
  4. You can either bake your seitan by wrapping it in 2 layers of heavy duty foil, or you can use an Oven Safe Ham Press. I prefer the ham press because it's zero waste and will get you a nice compact texture, perfect for deli meats. If your Ham Press isn't oven safe, you can boil it on the stove top (I recommend following the brands instructions).
  5. You can also pressure cook it in an 6 Quart Instant Pot for 1 hour, with a natural release of 15 minutes, either wrapped in foil or in a Ham Press (doesn't need to be oven safe for Instant Pot).
  6. If you can, use a Thermometer and take out the seitan after it reaches 180 - 200 F (82 - 93 C).
  7. Let the seitan cool and rest in the foil or ham press. Then refrigerate overnight. This step is crucial in getting a good texture so don't skip it!
  8. To slice the seitan, use either a sharp knife or mandolin, or if you have the space, I highly recommend using a Deli Slicer! If you think you'll make your own deli meats a lot, this is a worthwhile investment!
  9. If for some reason your seitan is a bit undercooked and gummy, you can fry the slices in some oil to finish cooking them.
  10. Likewise if the seitan is cooked to your preference, you can coat the slices in a little oil if you like, I find it helps the taste and texture, but it's totally optional! And you can even fry them for a bit in a pan to warm them up and get them a little browned as well.
Keyword Deli Meat, ham, vegan ham
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