Homemade Vegan Deli Meat

August 9, 2019

Lunch

By: Jasmine Briones 

Bring your sandwiches to the next level with these homemade vegan deli meat slices! They are packed with flavor, easy to put together and cheaper than the store-bought options available.

Homemade vegan deli meat slices by sweet simple vegan

If you have ever seen Chris’ Instagram, you’d know that he is a lover of sandwiches. Some would even say that he is a sandwich connoisseur and I would definitely agree with that! With this, vegan deli meat is something that we are constantly restocking our fridge with. Considering the price and also the amount of waste that the packaging produces, we thought that it was time that we tried our hand at making deli meat at home.

Going into this, we thought the process was going to be long and tedious. To our pleasant surprise, making vegan deli meat at home was easier than we could’ve imagined. It does take a little bit of time though, so make sure you carve out some time in the day to be home while the seitan steams and bakes.

Ingredients to make homemade vegan deli meat

The beauty of this recipe is that you can customize the spices and ingredients to make different “deli meats”. We made turkey flavored slices, but you can also make ham, roast beef, etc. Get creative!

This vegan deli meat is also the absolute perfect recipe to make for back to school. Growing up, we both had sandwiches for lunch throughout the entirety of middle school and high school, and ’till this day, we are still huge sandwich fans.

To start, grab a high-speed blender and add all of the ingredients from the tofu to the turmeric (in the ingredient list).

Learn how to make homeade vegan deli slices step by step by sweet simple vegan

Blend everything together until smooth. In a large bowl, add the vital wheat gluten along with the chickpea flour and mix until uniform. Pour the blended mixture into the bowl and using a spatula or a wooden spoon, mix everything until a dough forms.

Flour a clean work surface (we used chickpea flour) and knead the dough for 3-4 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.

Kneading seitan; Learn how to make homeade vegan deli slices step by step by sweet simple vegan

Lay a 12-inch piece of aluminum foil on the counter and then place a 10-inch piece of parchment paper on top. Place the dough at the bottom of the parchment paper and press it into a tall and thick log with your hands.

Step-by-Step-How-To-Make-Homemade-Vegan-Deli-Meat-Vegan-No-Machine-Sweet-Simple-Vegan-1

First, wrap the parchment paper around the seitan, leaving the ends open.

Learn how to make homeade vegan deli slices step by step by sweet simple vegan

Next, place the wrapped log towards the bottom of the foil and then wrap the foil around the seitan log. Twist the ends up like a candy wrapper to seal the seitan in. Try not to make this too tight and allow for a bit of room at the ends as the seitan will expand.

Learn how to make homeade vegan deli slices step by step by sweet simple vegan

Place the seitan log into a steamer basket and and steam it for 1 hour. Preheat the oven to 350 ºF. Once the seitan has steamed, remove it from the steamer basket and transfer it onto a baking sheet. Place it into the oven and cook for 30 minutes.

Remove the seitan log from oven and allow it to cool completely before slicing. It is beneficial to unwrap it at this point (carefully, it will be hot) so that it will cool faster.

Once the seitan has cooled to temperature, you can place it into an airtight container and store it in the refrigerator for up to 2 weeks. When you are ready to eat the seitan deli meat, use a sharp knife to thinly slice the log.

homemade vegan deli slices on a sandwich food photography by sweet simple vegan

All that’s left to do is to serve the seitan vegan deli meat in your favorite sandwich! We added ours to a sandwich with tomatoes, lettuce, vegan mayo, avocado, and  vegan gouda cheese. It was delicious!

Have you ever made your own vegan deli meat at home? If not, now’s the perfect time to try. You’ll be amazed at how effortless it is. Also, the fact that these are free from any funky preservatives is a huge win too.


Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you recreate any of our recipes, we love to see your photos!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Homemade vegan deli meat slices by sweet simple vegan

Homemade Vegan Deli Meat


  • Author: Jasmine @ Sweet Simple Vegan
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 30 minutes
  • Total Time: 1 hour 50 minutes

Description

Bring your sandwiches to the next level with these homemade vegan deli meat slices! They are packed with flavor, easy to put together and cheaper than the store bought options available!


Ingredients

  • 12 oz. extra firm tofu, drained
  • 2 cups vegan chicken broth (we used this one)
  • 3 tablespoons tomato paste
  • 2 tablespoons nutritional yeast
  • 2 teaspoons tamari
  • 2 teaspoons liquid smoke
  • 2 teaspoons poultry seasoning
  • 2 teaspoon onion powder
  • 2 teaspoon garlic powder
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1/2 teaspoon dried parsley (optional)
  • 1/4 teaspoon paprika
  • 1/4 teaspoon turmeric
  • 3 cups vital wheat gluten
  • 1/4 cup chickpea flour

Instructions

  1. Set up a large steamer pot on your stove and bring the water to a boil. Once boiling, lower to a simmer.
  2. In a high -speed blender, add all of the ingredients from the tofu to the turmeric and blend until smooth. Set aside.
  3. In a large bowl, add the vital wheat gluten along with the chickpea flour and mix until uniform. Pour the blended mixture into the bowl and using a spatula or a wooden spoon, mix everything until a dough forms.
  4. Flour a clean work surface (we used chickpea flour) and knead the dough for 3-4 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.
  5. Lay a 12-inch piece of aluminum foil on the counter and then place a 10-inch piece of parchment paper on top. Place the dough at the bottom of the parchment paper and press it into a tall and thick log with your hands. First, wrap the parchment paper around the seitan, leaving the ends open. Next, place the wrapped log towards the bottom of the foil and then wrap the foil around the seitan log. Twist the ends up like a candy wrapper to seal the seitan in. Try not to make this too tight and allow for a bit of room at the ends as the seitan will expand.
  6. Place the seitan log into the steamer basket and and steam it for 1 hour.
  7. Preheat the oven to 350 ºF. Once the seitan has steamed, remove it from the steamer basket and transfer it onto a baking sheet. Place it into the oven and cook for 30 minutes.
  8. Remove the seitan log from oven and allow it to cool completely before slicing. It is beneficial to unwrap it at this point (carefully, it will be hot) so that it will cool faster.
  9. Once the seitan has cooled to temperature, you can place it into an airtight container and store it in the refrigerator for up to 2 weeks. When you are ready to eat the seitan deli meat,  use a sharp knife to thinly slice the log.

Notes

  • Recipe adapted from Vegan Dad.
  • The seitan log can also be frozen (without the parchment/foil wrapping) in an airtight container. Allow it to thaw completely before slicing.
  • Category: Lunch, Entree
  • Method: Stovetop and Oven
  • Cuisine: Vegan

Keywords: Lunch, Entree, deli meat, seitan, slices, lunch, back to school, kids, vegan

Disclaimer: This page may contain affiliate links, which simply means that we earn a commission if you purchase through those links, but your price remains the same. Thank you for supporting Sweet Simple Vegan!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating

  1. Nancy Rodriguez says:

    This looks soooo good!! How many servings does the log make?

  2. […] Homemade Vegan Deli Meat from Sweet Simple Vegan […]

  3. Alice says:

    wow, this is a new one on me. I’ve made seitan, but never incorporating tofu or cooking in the oven. I may have to try this over the weekend!

  4. Dianna says:

    This was easy and it looks and tastes great. Thanks! Now if I can make my sandwich look as good as yours.

  5. Maumau says:

    Can you maybe replace the tofu with chickpeas?

  6. C says:

    I subbed the poultry seasoning for 1 tsp ground sage and 1 tsp dried thyme. Yum!
    Thankfully I found your video on your YouTube page and was so glad to hear your tips on making this. I don’t know if I’d be happy to hear an explosion from wrapping the parchment and foil too tight. Haha! I’d highly recommend a video link on this blog post!

    If I wanted to make it slightly chewier, would you recommend I add more chickpea flour and vital wheat gluten or just decrease the amount of broth? I’d like the texture to be closer to Tofurky’s deli slices.
    Thanks again for the recipe!

  7. Irisvane says:

    I just made this tonight and I didn’t have tomato paste so i used some ketchup lol. It actually turned out really good. I really like it and so does my boyfriend and little ones. I think we will be making this again sometime.

  8. Kaylie says:

    Thank you for this recipe! Have you found a gluten-free alternative to vital wheat gluten please?

  9. Nour says:

    Do we need chickpea flower or can we substitute it for something else?

  10. Debbie says:

    What high speed blender did you use and did you use dry container or liquid container

  11. Heather says:

    Great recipe! Is it possible to cook this in the instant pot to shorten the steaming time?

  12. Adam J Marier says:

    How long does it stay if wrapped well in the fridge?

  13. Sheeshee says:

    Can you do this with silken tofu? Or does it have to be firm?

  14. Emily says:

    Planning on making this on the weekend! Just one question: about how many servings do you think this would be? I’m trying to decide whether or not to halve the recipe. Thanks in advance and can’t wait to try it out!

  15. Kim Brooks says:

    Love this cold meat

Hey there!

We share fresh and fun recipes to show you that vegan cooking is easy, approachable and delicious...

We're Jasmine & Chris.

Hey there!

meet the bloggers

260k

31k

148k

160k

Thank you for subscribing!

Want our recipes delivered straight to your inbox?

the latest scoop:

 

Want our recipes delivered straight to your inbox?

Sign up to get the latest recipes, video announcements, and more!

Thank you for subscribing!