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–+ servings

Vegan Turkey Deli Slices

Thee Burger Dude
4.67 from 77 votes
Print Recipe Pin Recipe
Course Sandwiches
Cuisine American
Servings 12 Servings

Equipment

Ingredients
 
 

  • 16 oz Super Firm Tofu
  • 1 1/2 cups Vital Wheat Gluten
  • 2 Tbsp Tapioca Starch
  • 2 Tbsp Mushroom Seasoning (I used Imperial Taste Brand) (or 2 tsp Miso Paste)
  • 1/4 cup Nutritional Yeast
  • 1/2 Tbsp Onion Powder
  • 1/2 Tbsp Garlic Powder
  • Black Pepper (to taste)
  • 2 tsp MSG (or more Nutritional Yeast)
  • 1/2 tsp Baking Powder
  • 1 tsp Liquid Smoke
  • 1 Tbsp Vegan Chicken Bouillon (or Veggie Bouillon)
  • 2 Tbsp Neutral Oil
  • 1/2 cup Water

Black Pepper Rub

  • 1 - 2 Tbsp Neutral Oil
  • Poultry Seasoning to taste
  • Black Pepper to taste

Instructions
 

  • Combine everything but the vital wheat gluten in a food processor. Blend that up into a paste, taste for seasoning. Then add in the vital wheat gluten and blend and knead until you have a soft but sturdy dough. Depending on the size of your food processor you may need to do it in 2 batches.
  • If the seitan is too wet and sticky, add 1 Tbsp of vital wheat gluten at a time until it comes together. On the inverse, if it's too dry, add 1 Tbsp of water until it comes together as well.
  • Continue to knead the dough in the food processor until it's a firm but still slightly soft ball of dough (This should take about 5 minutes give or take). If it's in pieces it should be fine as long as you can mash it into a single ball. You should be able to stretch it out and see visible gluten strands. It should also not be too sticky. Slightly tacky is okay, but not sticky!
  • Form your Seitan into a ball, then let it rest for 20 – 30 minutes. If using an oven, preheat to 350 F / 176 C.
    Drizzle and rub a tablespoon or so of cooking oil on the seitan loaf, ensuring even coating. Next rub an even coating of the dry rub as well.
    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.
  • The next day the vegan turkey deli slices are ready to eat! Just slice it up by hand or with a mandolin or deli slicer.

Notes

Tofu

If using extra firm tofu, you'll need to press it for at least 30 minutes. You probably won't need the 1/2 cup of water either, so start with less and add more as needed. You can also use a can of chickpeas including the liquid (aquafaba) instead of the tofu. You will likely not need any additional water, but add some as needed.

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 Seitan Slices

    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.
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Keyword Deli Meat, Turkey Slices, Vegan Deli Meat, Vegan Turkey
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