Making Vegan Deli Meat that Actually Tastes Good

Ingredients

• 750 grams Bread Flour (high‑protein bread flour for maximum gluten)
• 2 teaspoons Beetroot Powder (adds pink color to the seitan)
• 400 ml Water (room temperature)
• 1 teaspoon Black Pepper (freshly ground)
• 0.5 teaspoon Coriander (ground coriander)
• 0.5 teaspoon Smoked Paprika (adds smoky depth)
• 0.5 teaspoon Onion Powder
• 0.25 teaspoon Garlic Powder
• 0.5 teaspoon Mustard Powder
• 1 teaspoon Mushroom Seasoning (umami boost)
• 240 ml Red Wine (dry red wine, divided use)
• 90 ml Soy Sauce (low‑sodium tamari preferred)
• 30 ml Vegetable Oil (for initial frying; neutral oil)
• 2 slices Swiss Cheese (optional, for sandwich topping)
• 4 slices Bread (Rye or Sourdough) (for serving as pastrami sandwich)

Instructions

1. Combine Dry Ingredients

   In a large mixing bowl, whisk together the bread flour and 1 teaspoon of beetroot powder until evenly distributed.

   Time: PT5M

2. Add Water and Knead

   Add 400 ml of water and the remaining 1 teaspoon beetroot powder. Knead with a stand mixer paddle or by hand until a smooth, elastic dough ball forms.

   Time: PT10M

3. First Rest – Water Soak

   Place the dough ball in a bowl, cover completely with cold water, and let it rest for 1 hour. This begins the wash‑that‑flour process.

   Time: PT1H

   Temperature: room temperature

4. Initial Wash – Remove Starch

   Remove the dough from the soak, then rinse under running water, gently kneading it in the water until the water runs clear (about 10 minutes). Discard the cloudy water.

   Time: PT10M

5. Season the Gluten

   Return the rinsed dough to the bowl and sprinkle all the spices (black pepper, coriander, smoked paprika, onion powder, garlic powder, mustard powder, mushroom seasoning). Knead until the seasoning is uniformly incorporated.

   Time: PT5M

6. Second Rest – Flavor Development

   Cover the seasoned dough with a clean kitchen towel and let it rest for another hour at room temperature.

   Time: PT1H

   Temperature: room temperature

7. Initial Fry – Sear the Seitan

   Heat 30 ml of vegetable oil in a large skillet over medium heat. Add the whole dough piece and fry, turning continuously, until both sides are nicely browned (about 10 minutes).

   Time: PT10M

   Temperature: medium heat (~350°F pan surface)

8. Simmer in Red Wine & Soy Sauce

   Pour in 180 ml (3/4 cup) red wine and 60 ml (1/4 cup) soy sauce, stir, then cover the skillet with a lid. Reduce heat to low and simmer for 35 minutes, allowing the seitan to absorb the flavors.

   Time: PT35M

   Temperature: low simmer (~200°F)

9. Cool and Refrigerate Overnight

   Remove the skillet from heat, let the seitan cool to room temperature, then wrap it tightly in plastic wrap or place in an airtight container. Refrigerate for at least 12 hours (overnight) to develop a pastrami‑like texture and flavor.

   Time: PT12H

10. Slice the Seitan

    Using a deli slicer or a very sharp knife, slice the chilled seitan into thin deli‑style strips.

    Time: PT5M

11. Second Simmer – Flavor Boost

    Return the sliced seitan to the skillet, add 30 ml soy sauce and 60 ml red wine, cover, and simmer for 20 minutes.

    Time: PT20M

    Temperature: low simmer (~200°F)

12. Finish with Cheese and Assemble Sandwich

    Lay the warmed seitan strips in the skillet, top with Swiss cheese slices, and cook for another 5 minutes until the cheese melts. Serve on bread of choice.

    Time: PT5M

    Temperature: medium heat (~350°F)

Nutrition Facts

Calories

200

Protein

20 g

Carbohydrates

10 g

Fat

5 g

Fiber

2 g

Ingredient Substitutions

• Instead of Bread Flour: All‑Purpose Flour (higher water needed)
• Instead of Beetroot Powder: Paprika for color (will change hue)
• Instead of Black Pepper: White pepper
• Instead of Coriander: Cumin (different flavor)
• Instead of Smoked Paprika: Regular paprika
• Instead of Onion Powder: Granulated onion
• Instead of Garlic Powder: Fresh minced garlic (adds moisture)
• Instead of Mustard Powder: Dry mustard
• Instead of Mushroom Seasoning: Soy sauce powder
• Instead of Red Wine: Beef broth with a splash of balsamic
• Instead of Soy Sauce: Coconut aminos
• Instead of Vegetable Oil: Canola oil, grapeseed oil
• Instead of Swiss Cheese: Vegan cheese slice
• Instead of Bread (Rye or Sourdough): Gluten‑free bread (if avoiding gluten)

Equipment Needed

• Stand Mixer (optional)
• Large Mixing Bowl
• Measuring Cups and Spoons
• Colander
• Large Skillet
• Spatula or Wooden Spoon
• Plastic Wrap or Airtight Container
• Deli Slicer (optional)

Critical Steps — Do Not Skip

• Rinsing the dough until the water runs clear to remove excess starch.
• Evenly incorporating the spice blend into the gluten dough.
• Initial searing before the wine‑soy simmer to develop a crust.
• Overnight refrigeration to set the texture and deepen flavor.

Chef Tips from the Video

• Beetroot powder gives a natural pink hue without artificial coloring.
• Smoked paprika and mushroom seasoning create a deep umami profile reminiscent of traditional pastrami.
• Slicing the seitan while cold gives cleaner, uniform slices.

Troubleshooting

Storage

Refrigerator: Store wrapped seitan in an airtight container for up to 5 days.

Freezer: Freeze in a zip‑top bag for up to 2 months; thaw in the refrigerator before reheating.

Room temperature: Do not store at room temperature for more than 2 hours.

Make-Ahead Tips

• The seitan can be prepared up to step 9 and stored refrigerated for up to a week.
• For meal prep, slice and freeze the cooked seitan; reheat directly in a skillet with a splash of broth.

Frequently Asked Questions