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, vital wheat gluten, 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 mixed well and forms a ball in the food processor. 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.
Homemade Vegan Deli Slices (Smoked Seitan Turkey)
Ingredients
- 1 396g (14oz) package firm tofu drained
- 1 ½ cups vital wheat gluten
- 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
Instructions
- Food processor method: Add the tofu, vital wheat gluten, 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 mixed well and forms a ball in the food processor. 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.
Notes
Nutrition
More vegan seitan recipes you might enjoy...
Susie says
Excellent flavor…I do think I may have added too much VWG..as mine was a bit tough. I also had to process by hand.
Please tell us the gram measurement for VWG as this is more precise.
Please tell me what brand/ size food processor you use for all your delicious creations
Thank you so much
Suzy says
Any idea how many servings/slices this would produce?
Jamie Graves says
I have a question about freezing the deli slices. How do you freeze them? Already sliced? Or in the log form? If you freeze them in slices do you put baking paper between the slices so they are ready to take out and make sandwiches with? I'm looking for a way to make sandwiches for work easily and I really want to try these slices, but I know I wouldn't go through all the slices in time before it goes off in the fridge. So I'm just looking for a solution to this before I make it.
Diane says
Hi, I think re: freezing that Sam is recommending that you freeze the block of unused seitan, and only slice it once the block is thawed out. See the instructions above called "Freezing" at the bottom of Sam's recipe.
Yuliana says
Hiya,
I froze slices in small containers without putting anything between them, just chucked them in. When I took them out of the freezer I just left the container in the fridge overnight, they were perfectly fine flavour- and texture wise.
Hope this helps 🙂
Sam Turnbull says
Hi Jamie, any of those ways would work. I generally have some of the log in the fridge and freeze the rest, and as I use up the stuff in the fridge I move the frozen stuff to the fridge to thaw. Hope that helps!
Helena says
How chewy is it meant to be? I might have over mixed mine. Not sure what I did, still tastes not bad!
Nancy says
I didn’t ran out of tofu and used only vwg. Amped up the liquid to a cup and this recipe turned out to be amazing. The money saved and the variety of flavors you can make with little effort is shocking. Thanks for the recipe Sam and please give Chickpea a hug and kiss for me.
Sam Turnbull says
Haha! Will do! Glad you enjoyed it 🙂
Sam Turnbull says
If it's too chewy for you then you should mix it less next time. 🙂
Howard Kaplan says
Thanks for this recipe and others. I ran into an interesting problem on this one. My food processor bowl is only 7 cups, and it didn’t occur to me that the instructions were scaled for a larger one. As a result, the contents didn’t get thoroughly mixed by the time neither the processor nor I had the strength to do more. The resulting dough had areas of two somewhat different colours, so I decided to simply think of it as emulating light and dark meat. Seriously, when you develop something that seems just about right for your food processor, you might tuck the word “large” in front of it to remind some of us to adjust our techniques accordingly.
Sarah says
Bloody ripper recipe! Straightforward and delicious, many thanks!
Sam Turnbull says
Haha amzing!
Julie says
Easy to make and texture turned out well. I think it didn’t have enough flavor so next time I’ll add extra spices. I sliced it and fried it in a skillet for a sandwich-yum
Sam Turnbull says
Happy you enjoyed it, and yes you can always up the seasoning if you prefer. 🙂
Catie says
Great Recipe! My husband asked me to make more after he finished the first one. I didn't have white miso, so I used 1Tbsp tahini sauce and 1 Tbsp Tamari or Soy sauce, and omitted the water. I also didn't have sage, so I replace it with poultry seasoning. It comes out amazing and it's so easy and the clean up is easier too since I just plop everything straight on the foil and mold it there. Even my food processor came out almost completely clean since it balled up nicely in there.
Thanks for another quick, awesome recipe that the family really enjoys! Now off to try the chicken seitan recipe!
Sam Turnbull says
You're most welcome Catie! Thrilled you enjoyed it so much!
Vickie DeAngelis says
I made a few mistakes with mine but it still tastes great. First mistake was I used extra firm tofu. I think I over processed it in the food processor trying to get it in a ball. Since I used extra firm tofu I should have added some extra water. It came out a little tough since I think the dough was too dry. Next time I will make sure to use the firm tofu and not run the food processor so long. I would also like to try the instant pot. I have a Cuisinart food steamer which I love. I always use that to steam my seitan and it works great. Sam is there a reason your preferred method of cooking your seitan is steaming versus baking or boiling that I often see in other recipes?
Sam Turnbull says
Glad you enjoyed Vickie! I find boiling seitan usually gives it a weird spongey brainy texture, and baking seitan results in dry non-juicy seitan. So steaming is my preferred method for the most meaty juicy texture 🙂
Ali says
Hi. I just made this and started the steaming process. Just wondering - do you steam it over high, medium or low heat for the hour? I wasn’t sure so opted for medium.
Sam Turnbull says
I would recommend medium. Enjoy!
Joan says
Ok reading this enlightens me as to how mine came out as I used super firm tofu and likely processed too long waiting for it to turn into a ball…I did add an extra tablespoon of water and basically had to force it into a ball & log trying to use as less action as possible…it’s steaming now so fingers crossed it comes out ok!
Mary says
I wanted to thank you for including links throughout your recipes to the name and brand of the ingredients you are using and where to purchase them.
I think this is extremely important to get the right taste of the recipe as you created it.
Thanks so much for doing that.
Sam Turnbull says
You're most welcome, Mary! 🙂
Lorri says
Outstanding!!! Perfect taste and texture. Thanks for another great recipe.
Sam Turnbull says
So happy you enjoyed it so much Lorri! 🙂
Raghu Parthasarathy says
Great recipe -- very easy, and tasty! Thanks for posting it!
(I added a bit of water -- maybe 1/4 cup? -- and used 1 tbsp bouillon paste rather than powder.)
Sam Turnbull says
So happy you enjoyed it so much Raghu!
Hilde says
Made it. Loved it. Will make it again. Thanks!
Sam Turnbull says
Haha! Love it! Thank you Hilde!!
Hilde says
Hi Sam.
Made the deli slices again today.(third time and in between made the bologna slices as well) I noticed that the metric and us customary quantities don't match.
US cutomary says 1/2 teaspoon salt, metric says 1 teaspoon, US customary says 1/4 teaspoon of ground sage, metric says 1 teaspoon.
The other quantities are correct. 1 Tablespoon is 15 ml. The quantities for onion powder and garlic powder do match.
Keep up the good work!
Thanks.
Sam Turnbull says
Thank you for pointing that out Hilde! I use a program that automatically converts the recipes to metric, but it sometimes doesn't work. The recipe has been fixed 🙂
Mary says
Absolutely a five star recipe! I can’t thank you enough for sharing your delicious deli slices recipe. The commercial brands are so expensive and there’s only a few slices in the packet. Your recipe makes a substantial amount for a family to enjoy in crusty bread sandwiches. I made the recipe exactly as it was written and it was perfect and easy, Please create other flavors, ham, spicy, etc. absolutely great!
Sam Turnbull says
Aww I love that! Thank you so much, Mary! Thrilled you love it so much, and yes, I will absolutely be creating more flavors soon! 🙂
Hazel Buxton says
Truly amazing a very easy recipe I just added a wee touch more water to get my dough to come together. Wow it tastes incredible, allready my daughter and husband are planning toasties tomorrow for lunch. This definitely will be made again & again.
Sam Turnbull says
Amazing! So happy you love it so much Hazel 🙂
Deb Z says
Once you make seitan in an Instant Pot you will never go back to the stove method. It's quicker, the texture comes out firmer and in the summer, no heat given off by your stove. More energy efficient. So the money you spend keeping your cooktop on every time, this Instant Pot is a money saver as well. For around $60, buy one. I didn't want it but boy I"m glad I got one. Usually takes about 1/2 the time. Experiment, when you open the pot, feel the seitan. If it's firm, you're good. Only way I make seitan anymore.
Sam Turnbull says
Haha, ok I will try it next time! Have to dig out my Instant Pot! Maybe if it lived on my counter I would use it more 🙂
Jean Heath says
Is there an Instant Pot timing for this Seitan recipe please.
Sam Turnbull says
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!
Jeremy says
How long would you steam in a pressure cooker?
Sam Turnbull says
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!
Lauren says
Can bouillon paste be used in place of the the vegetable bouillon powder?
Raghu Parthasarathy says
I used bouillon paste -- a tablespoon. It worked great.
Sam Turnbull says
Yep! 1 to 2 teaspoons 🙂
Nita says
I keep my tofu in the freezer before using, which we all know makes it kind of "meaty" in texture. Do you think it would adversely affect the texture of the deli slices to use this pre-frozen tofu?
Sam Turnbull says
I would recommend non-frozen tofu for the best texture, but in a pinch this should be ok.
KM says
I always freeze my tofu, too. It worked just fine in this recipe. I had to add around 1/3C more water to get the dough to ball-forming consistency. The tofu wouldn’t fully incorporate into the dough and I didn’t want to turn it into rubber so I just went with it. In all likelihood, the texture wasn’t the same as in Sam’s original formulation but it’s still the best vegan deli “meat” I’ve ever had.
Thanks for another great recipe, Sam!
Sam Turnbull says
Thanks for sharing your experience and I'm so happy you enjoyed it!