Healthy Vegan Deli Meat

Ingredients

• 1/2 cup Split Yellow Lentils (soaked overnight, drained and rinsed)
• 1/2 cup Hemp Seeds (raw, unsalted)
• 1 cup Water (for blending base mixture)
• 2 tbsp Olive Oil (extra virgin recommended)
• 2 tbsp Gluten-Free Soy Sauce (tamari or coconut aminos if soy is a concern)
• 2 tsp Garlic Powder
• 2 tsp Onion Powder
• 2 tsp Smoked Paprika
• 2 tsp Beetroot Powder (for natural pink/red color)
• 2 tsp Mustard Powder
• 1 tsp Cracked Black Pepper
• 2 tbsp Nutritional Yeast (adds umami flavor)
• 2 tbsp Sorghum Flour (gluten‑free binder)
• 1 tbsp Tapioca Starch (helps with gel texture)
• 2 tbsp Agar Powder (vegan gelatin substitute)
• 1/2 cup Water (for dissolving agar)

Instructions

1. Soak Lentils

   Place 1/2 cup split yellow lentils in a bowl, cover with water and let soak overnight. Drain and rinse before using.

   Time: PT5M

2. Blend Base Ingredients

   Add the soaked lentils, 1/2 cup hemp seeds, and 1 cup water to the high‑speed blender. Blend on high until completely smooth.

   Time: PT5M

3. Add Flavor & Binders

   Into the blender, add olive oil, gluten‑free soy sauce, garlic powder, onion powder, smoked paprika, beetroot powder, mustard powder, cracked black pepper, nutritional yeast, sorghum flour, and tapioca starch. Blend again until the mixture is uniform.

   Time: PT5M

4. Prepare Agar Solution

   In a small bowl, whisk 2 tbsp agar powder with 1/2 cup water until no lumps remain.

   Time: PT2M

5. Combine Agar with Mixture

   Pour the agar‑water mixture back into the blender and pulse briefly to incorporate.

   Time: PT2M

6. Cook the Mixture

   Transfer the blended mixture to a medium saucepan. Heat over medium heat, stirring constantly with a spatula. Bring to a low boil and continue stirring for about 10 minutes until the mixture thickens to a dough‑like consistency and pulls away from the sides.

   Time: PT10M

   Temperature: Medium heat

7. Shape the Loaf

   Lay a sheet of parchment paper on a piece of foil on the counter. Transfer the hot mixture onto the parchment and, using two spatulas, shape it into a loaf about 2‑3 inches thick.

   Time: PT5M

8. Wrap for Steaming

   Wrap the parchment‑covered loaf tightly with foil, sealing all edges. Use an extra piece of foil if any part is unsealed.

   Time: PT3M

9. Steam the Loaf

   Set a large strainer over a pot of boiling water to create a makeshift steamer. Place the wrapped loaf inside the strainer, cover with a lid, and steam for 15 minutes. Flip the packet, steam another 15 minutes. Repeat this process four times for a total of 60 minutes.

   Time: PT60M

   Temperature: Boiling water

10. Cool and Refrigerate

    Remove the packet from the steamer and let it sit on the counter for 30 minutes to cool. Unwrap, pat dry with a paper towel, then wrap the loaf tightly in plastic wrap and refrigerate overnight (at least 8 hours).

    Time: PT30M

11. Slice and Serve

    The next day, remove the loaf from the refrigerator, unwrap, and slice into 1/4‑inch thick pieces. Use in sandwiches, wraps, or as a snack.

    Time: PT5M

Nutrition Facts

Calories

120

Protein

6 g

Carbohydrates

12 g

Fat

5 g

Fiber

4 g

Ingredient Substitutions

• Instead of Split Yellow Lentils: Red lentils, Green split peas
• Instead of Hemp Seeds: Pumpkin seeds, Sunflower seeds
• Instead of Olive Oil: Avocado oil, Canola oil
• Instead of Gluten-Free Soy Sauce: Coconut aminos, Liquid aminos
• Instead of Garlic Powder: Fresh minced garlic (use less)
• Instead of Onion Powder: Finely minced onion (sautéed)
• Instead of Smoked Paprika: Regular paprika, Chipotle powder (use less)
• Instead of Beetroot Powder: Paprika for color only, No color
• Instead of Mustard Powder: Dry mustard, Dijon mustard (adjust liquid)
• Instead of Cracked Black Pepper: Ground black pepper
• Instead of Nutritional Yeast: Vegan cheese powder, Miso paste (small amount)
• Instead of Sorghum Flour: Rice flour, Tapioca flour (increase amount)
• Instead of Tapioca Starch: Cornstarch, Arrowroot powder
• Instead of Agar Powder: Pectin (different gelling properties)

Equipment Needed

• High-Speed Blender
• Medium Saucepan
• Spatula
• Measuring Cups and Spoons
• Small Bowl
• Aluminum Foil
• Parchment Paper
• Large Strainer (for makeshift steamer)
• Large Pot (for steaming water)
• Plastic Wrap
• Paper Towels
• Knife
• Cutting Board

Critical Steps — Do Not Skip

• Soaking the lentils overnight
• Activating the agar by heating and continuous stirring
• Steaming the loaf for a full 60 minutes with flips
• Refrigerating overnight for proper set

Chef Tips from the Video

• Use a high‑speed blender for a truly smooth base; any grainy texture will affect sliceability.
• Pat the cooled loaf dry before wrapping to avoid excess moisture that can make the surface soggy.
• For extra flavor, marinate sliced deli meat in a little extra soy sauce and smoked paprika for 30 minutes before using in sandwiches.
• If you prefer a firmer slice, refrigerate for 24‑48 hours before cutting.

Troubleshooting

Storage

Refrigerator: Wrap tightly in plastic wrap; lasts up to 5 days.

Freezer: Slice, place portions in freezer bags; freeze up to 2 months.

Room temperature: Not recommended; may spoil within 2 hours.

Make-Ahead Tips

• The loaf can be made up to 3 days in advance; keep refrigerated.
• Freeze sliced portions for longer storage; thaw in the refrigerator before use.

Frequently Asked Questions