How to Make Vegan Deli Meat + Plant Based Peppered Turkey Slices

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How to make vegan deli meat with simple affordable ingredients. This plant based peppered turkey is perfect in a sandwich or on its own. Taste just like the ones at the grocery store for a quarter of the price.

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🌿 FULL RECIPE🌿

INGREDIENTS
– 1 cup white beans
– 2 cups vegetable broth
– 1/4 cup oil
– 2 tsp salt
– 2 tsp paprika
– 2 cloves of garlic
– 1/4 tsp turmeric
– 1 tsp ground fennel
– 1/2 tbsp pepper
– 1 tsp soy sauce
1 tsp lemon juice
– 2 cups vital wheat gluten

INSTRUCTIONS
Prepare a steamer by adding water. If you don’t have a steamer this can be made by placing a metal strainer in a large pot and adding about an inch of water to the bottom.
In a high -speed blender, add all of the ingredients except the wheat gluten . Blend until smooth and set aside.
Place all ingredients except the gluten flour in a blender and process until smooth.
Add in vital wheat gluten and stir until it forms a soft dough.
knead by hand for 4-5 minutes or until it becomes soft and smooth.
The dough may appear sticky, but it is supposed to be this way! If it is too dry, the result will not be ideal.
Prepare a large piece of foil, about 10″ long. Place a piece of parchment paper, about 6″ long in the center of the foil.
Place the seitan dough about 1/3 of the way up from the edge of the parchment paper and form into about a 6″ log. Wrap the parchment paper around the seitan, then place it towards the bottom of the foil and wrap the foil around it and twist the ends like a candy wrapper to tightly seal the foil package.
Make sure you do not wrap this too tightly. The dough will expand in the steamer and will explode if it is wrapped too tightly so make sure there is a little breathing room.
Place in the steamer basket and let steam for 1 hour. If using a pot set over medium high heat.
In the last 15 minutes, preheat the oven to 350 ºF.
After an hour of steaming, transfer the seitan loaf to a baking tray and bake for 45 minutes.
Remove from the oven, unseal the foil and let cool completely.
Once at room temperature, seal in a container or plastic bag and store in the fridge, it will continue to firm up over the next several hours. Thinly slice, chop, shred AND ENJOY!

🌿 If you make this recipe post a picture on Instagram, tag me, and use the hashtag #veganalohakitchen so I can check it out!

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Comments

Lana Carter says:

Looks delicious! One of the best seitan recipes out there. Thanks for sharing!!

Easy Veggie Cooking says:

Nice, thank you to share it.

Chamron Brown says:

My husband makes seitan Ch'kin and vegeroni but we've never tried deli type, I will try this soon for sure! Thanks for the recipe!

QuickEasyVegan says:

Vegan deli? hmmm

Sausty says:

Can I use self raising flour, or rice flour, if it is "washed flour"? I'm finding it hard to buy flour at the moment!

Willie Pryor says:

Thanks for sharing. I will make this.

edy ann V says:

I'll definitely make it!!!

Vegan Aloha Kitchen says:

What is your go to snack?
This is mine paired with a little cream cheese: https://www.youtube.com/watch?v=llMuDaHLlNc.

Subscribe to Vegan Aloha Kitchen for more videos like this: CLICK HERE: https://www.youtube.com/veganalohakit...

🔔Turn on bell notifications to see new videos🔔

🌿 If you make this recipe post a picture on Instagram, tag me, and use the hashtag #veganalohakitchen so I can check it out!

💬CONNECT WITH ME

Instagram https://www.instagram.com/veganalohak... Blog https://www.veganalohakitchen.com Twitter: https://twitter.com/AlohaVegan?lang=en Email: vegancookingwithaloha@gmail.com

🌿 FULL RECIPE🌿

INGREDIENTS

– 1 cup white beans

– 2 cups vegetable broth

– 1/4 cup oil

– 2 tsp salt

– 2 tsp paprika

– 2 cloves of garlic

– 1/4 tsp turmeric

– 1 tsp ground fennel

– 1/2 tbsp pepper

– 1 tsp soy sauce

1 tsp lemon juice

– 2 cups vital wheat gluten

INSTRUCTIONS

Prepare a steamer by adding water. If you don’t have a steamer this can be made by placing a metal strainer in a large pot and adding about an inch of water to the bottom.

In a high -speed blender, add all of the ingredients except the wheat gluten . Blend until smooth and set aside.

Place all ingredients except the gluten flour in a blender and process until smooth.

Add in vital wheat gluten and stir until it forms a soft dough.

knead by hand for 4-5 minutes or until it becomes soft and smooth.

The dough may appear sticky, but it is supposed to be this way! If it is too dry, the result will not be ideal.

Prepare a large piece of foil, about 10" long. Place a piece of parchment paper, about 6" long in the center of the foil.

Place the seitan dough about 1/3 of the way up from the edge of the parchment paper and form into about a 6" log. Wrap the parchment paper around the seitan, then place it towards the bottom of the foil and wrap the foil around it and twist the ends like a candy wrapper to tightly seal the foil package.

Make sure you do not wrap this too tightly. The dough will expand in the steamer and will explode if it is wrapped too tightly so make sure there is a little breathing room.

Place in the steamer basket and let steam for 1 hour. If using a pot set over medium high heat.

In the last 15 minutes, preheat the oven to 350 ºF.

After an hour of steaming, transfer the seitan loaf to a baking tray and bake for 45 minutes.

Remove from the oven, unseal the foil and let cool completely.

Once at room temperature, seal in a container or plastic bag and store in the fridge, it will continue to firm up over the next several hours. Thinly slice, chop, shred AND ENJOY!

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