Homemade Vegan Deli Slices (Smoked Seitan Turkey)

Homemade Vegan Deli Slices take 10 minutes prep time, they are easy to make, freezer-friendly, high in protein, they're cheaper and healthier than store-bought, and they taste and have a texture just like smoked turkey! These deli slices are juicy, meaty, tender, and seasoned to perfection! I love making these deli slices and storing them in my fridge or freezer so that I always have the makings for an epic vegan sandwich!

After making my recipe for vegan roast turkey, I became obsessed with vegan turkey sandwiches! Lately, I've been tweaking the recipe slightly to make these smoked turkey slices. This recipe is a bit quicker and easier to make than the original, mainly because you don't need to do the extra steps of adding a rice paper skin and roasting it. Just form the dough, steam, let cool, and you have yourself meaty, juicy, tender homemade vegan deli slices. Layer the slices on a sandwich, add them to a wrap, or do what I like to do and just have a slice or two with a bit of mustard as a quick snack. YUM!

WHAT INGREDIENTS DO YOU NEED?

• Firm tofu- Using firm tofu in the homemade vegan deli slices adds texture and moisture. Make sure you use firm tofu (and not medium or extra-firm tofu). Firm tofu will get you the best results. There is no need to press the tofu before using, just drain, break it into chunks, and add it to the food processor.
• Vital Wheat Gluten: (also called gluten flour). This is wheat protein. You can buy it in health food stores or online on amazon. This high protein flour is what gives this roast its meaty texture and it is essential for this recipe. Unfortunately, there is no gluten-free option. The combo of vital wheat gluten and tofu in this recipe make it very high in protein!
• Nutritional yeast: adds a rich nuttiness to the roast.
• White miso paste: adds umami to the roast. White miso paste is actually brown in color so don't be confused by that, but ensure you get the kind that is specifically called "white miso paste" or "white type" for the best color and taste.
• Vegetable broth powder: this is my hack for adding a ton of rich flavor instantly. You can buy any brand, I used this one, or you can buy vegetable broth cubes.
• Liquid Smoke: liquid smoke is a natural product made from the condensation of a fire. This is literally smoke flavor in a bottle. Adding this to the seitan is what gives the vegan deli slices a slightly smoky taste.
• Other spices and seasonings: I also add onion powder, garlic powder, salt, apple cider vinegar, and sage to make these slices extra tasty.

Common Questions:

Can Setian be made gluten-free? Is there a gluten-free alternative to vital wheat gluten?
Unfortunately, there is no gluten-free alternative that can be used to make seitan. Vital wheat gluten is literally pure gluten. Gluten is the protein in wheat flour. Gluten is what gives bread its bounce and stretch, which is why it's difficult to find gluten-free bread with the same kind of bounce. Using vital wheat gluten is what makes seitan so meaty so there is no substitute. If you are looking for some vegan gluten-free sandwich fillings try my Baked Tofu Bites, Vegan Egg Salad Sandwich, Jackfruit Salad Sandwich, or Ranch Chickpea Salad Sandwich.

How do I steam seitan?
From my experience and years of recipe testing, steaming seitan is the best way to cook it for the perfect juicy meaty texture. I recommend getting a steamer pot if you plan to make seitan often, or you can use a DIY method if you do not have a steamer. Add several inches of water to a large pot with a steamer basket and bring to a boil. Once boiling, add the foil-wrapped seitan to the steamer basket and steam for 1 hour, or until the internal temperature reaches at least 160F (71C). The seitan will puff up in the foil and become tight. Once steamed, remove and allow to cool. For the best texture let the seitan cool overnight in the fridge.

Can I use an Instant Pot to steam seitan?
I have heard from several fans that you can steam seitan in an Instant Pot for about half the time of regular steaming. I have not yet tested steaming seitan in an Instant Pot because I find it so easy to steam my seitan on the stove as it's completely hands-off, but if you give it a try let us know!

How to make Homemade Vegan Deli Slices:

Food processor method: Add the tofu, nutritional yeast, water, miso paste, onion powder, vegetable broth powder, garlic powder, liquid smoke, apple cider vinegar, salt, and sage to your food processor. Using the S-blade, blend the mixture until it is completely smooth. Lastly, add in the vital wheat gluten and mix well until it forms a ball in your food processor (1 - 2 minutes of mixing). This should happen pretty quickly, but if it doesn't just ensure the ingredients are mixed well, and then you can form the dough into a ball by hand. *Do not knead the dough, kneading it will just make it tough and rubbery.

By hand method: If you do not have a food processor, use a blender or immersion blender to blend together everything but the vital wheat gluten together until smooth. Now in a large bowl, use a strong spatula or wooden spoon to mix in the vital wheat gluten, mixing well, until a ball forms (you may need to use your hands as well). *Do not knead the dough, kneading it will just make it tough and rubbery.

Place your ball of seitan on a sheet of aluminum foil, then use your hands to pat it into a log shape. It doesn't have to be perfect.

Wrap the foil around the seitan log securely but not too tightly. I like to do a double layer of foil to ensure it is wrapped well.

Add several inches of water to a large pot with a steamer basket and bring to a boil. Once boiling, add the foil-wrapped seitan to the steamer basket and steam for 1 hour, or until the internal temperature reaches at least 160F (71C).

The seitan will puff up in the foil and become tight. Once steamed, remove and allow to cool. For the best texture let the seitan cool overnight in the fridge. You can now slice and enjoy your homemade deli slices! Use a sharp knife or deli slicer to cut thin slices. You can store the seitan covered in the fridge for up to 4 days or freeze it for later.

These homemade vegan deli slices are:

• Meaty
• Juicy
• High in protein
• Easy to make
• Perfect for layering into sandwiches

More delicious vegan sandwich filling recipes:

Vegan Baloney
Vegan Egg Salad Sandwich
Jackfruit Salad Sandwich
Ranch Chickpea Salad Sandwich
Tofu Caesar Wrap

If you try this recipe let us know by leaving a comment, rating it, and don't forget to tag @itdoesnttastelikechicken on Instagram.

Bon appetegan!

Sam Turnbull.

4.95 from 58 votes

(click stars to vote)

Homemade Vegan Deli Slices (Smoked Seitan Turkey)

10 minutes prep time, easy to make, freezer-friendly, high in protein, cheaper and healthier than store-bought, and they taste and have a texture just like smoked turkey! These deli slices are juicy, meaty, tender, and seasoned to perfection. ! I love making these deli slices and storing them in my fridge or freezer so that I always have the makings for an epic vegan sandwich!

Lightly adapted from my Vegan Turkey Roast recipe.

Prep: 10 minutes mins

Cook: 1 hour hr

Total: 1 hour hr 10 minutes mins

Servings: 1 vegan smoked turkey log (about 1.7 pounds) makes enough for 8+ sandwiches

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Ingredients

 

½1x2x

• ▢ 1 (14 oz/ 396 g) package firm tofu, drained
• ▢ 3 tablespoons nutritional yeast
• ▢ 1 tablespoon water
• ▢ 1 tablespoon white miso paste
• ▢ 2 teaspoons onion powder
• ▢ 2 teaspoons vegetable broth powder, vegetable instant stock mix powder or 1 vegetable bouillon cube
• ▢ 1 teaspoon garlic powder
• ▢ 1 teaspoon liquid smoke
• ▢ 1 teaspoon apple cider vinegar
• ▢ ½ teaspoon salt
• ▢ ¼ teaspoon ground sage
• ▢ 1 ½ cups vital wheat gluten

US Customary - Metric

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Instructions

 

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• Food processor method: Add the tofu, nutritional yeast, water, miso paste, onion powder, vegetable broth powder, garlic powder, liquid smoke, apple cider vinegar, salt, and sage to your food processor. Using the S-blade, blend the mixture until it is completely smooth. Lastly, add in the vital wheat gluten and mix well until it forms a ball in your food processor (1 - 2 minutes of mixing). This should happen pretty quickly, but if it doesn't just ensure the ingredients are mixed well, and then you can form the dough into a ball by hand. *Do not knead the dough, kneading it will just make it tough and rubbery.

  By hand method: If you do not have a food processor, use a blender or immersion blender to blend together everything but the vital wheat gluten together until smooth. Now in a large bowl, use a strong spatula or wooden spoon to mix in the vital wheat gluten, mixing well, until a ball forms (you may need to use your hands as well). *Do not knead the dough, kneading it will just make it tough and rubbery.
  
• Place your ball of seitan on a sheet of aluminum foil, then use your hands to pat it into a log shape. It doesn't have to be perfect. Wrap the foil around the seitan log securely but not too tightly. I like to do a double layer of foil to ensure it is wrapped well.
  
• Add several inches of water to a large pot with a steamer basket and bring to a boil. Once boiling, add the foil-wrapped seitan to the steamer basket and steam for 1 hour, or until the seitan's internal temperature reaches at least 160°F (71°C) when tested with an instant-read thermometer. If the temperature goes higher, that's perfectly fine—you can't really oversteam seitan

  The seitan will puff up in the foil and become tight. Once steamed, remove and allow to cool (the foil will loosen slightly as it cools). For the best texture let the seitan cool overnight in the fridge. You can now slice and enjoy your homemade deli slices! Use a sharp knife or deli slicer to cut thin slices. You can store the seitan covered in the fridge for up to 4 days or freeze it for later.

  * Learn my secret tricks to making perfect seitan in my free masterclass. Click here to learn more and register.
  

Notes

Freezing: to freeze the deli slices, steam the seitan and then let it cool completely before freezing. Tightly wrap and store in an air-tight container or bag in the freezer. Allow to thaw completely before slicing and enjoying.

Vital wheat gluten is essential to this recipe, and there is no substitute. Therefore this recipe cannot be made gluten-free. For a vegan gluten-free sandwich, filling try my baked tofu bites.

Steaming tips: Steaming seitan is the best way to cook it for the perfect juicy meaty texture. I recommend getting a steamer pot if you plan to make seitan often, or you can use a DIY method if you do not have a steamer.

Cleaning tips: vital wheat gluten is very sticky and can destroy dish brushes and cloths. So what I like to do is save old clothes, sheets, or towels that are too shabby to donate, and cut them into rags. I use these rags to clean up after preparing a seitan recipe and discard the rag once finished.

Aluminum foil alternative: if you prefer to avoid aluminum foil, wrap the roast in parchment paper, and then wrap the parchment paper wrapped roast in cheesecloth and tie closed with cotton baking twine.

Nutrition

Serving: 1entire log of seitan | Calories: 1176kcal | Carbohydrates: 55g | Protein: 185g | Fat: 25g | Saturated Fat: 3g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 5g | Sodium: 3557mg | Potassium: 745mg | Fiber: 12g | Sugar: 3g | Vitamin A: 16IU | Vitamin C: 1mg | Calcium: 781mg | Iron: 16mg

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Author: Sam Turnbull

Cuisine: American

Course: Main Course, Side Dish

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