How to Make Vegan Deli Meat + Plant Based Peppered Turkey Slices

Ingredients

• 1 cup White Beans (cooked, drained; can use canned white beans, rinsed)
• 1 cup Vegetable Broth (low‑sodium preferred)
• 0.25 cup Neutral Oil (e.g., canola or grapeseed; optional for tenderness)
• 2 tsp Salt
• 2 tsp Paprika
• 0.25 tsp Turmeric
• 1 tsp Ground Fennel
• 0.5 Tbsp Black Pepper (freshly ground)
• 2 cloves Garlic (minced)
• 1 tsp Soy Sauce (low‑sodium preferred)
• 1 tsp Lemon Juice (freshly squeezed)
• 2 cup Vital Wheat Gluten (also called seitan flour)

Instructions

1. Prepare Steamer

   Place a metal strainer or steamer basket inside a large pot, add about 1 inch of water, bring to a boil, then reduce to a gentle simmer.

   Time: PT5M

2. Blend Base Mixture

   In a high‑speed blender combine white beans, vegetable broth, oil, salt, paprika, turmeric, ground fennel, black pepper, minced garlic, soy sauce, and lemon juice. Blend until smooth.

   Time: PT5M

3. Incorporate Wheat Gluten and Knead

   Transfer the blended mixture to a mixing bowl, add the vital wheat gluten, stir until a shaggy dough forms, then knead by hand for 4–5 minutes until the dough is elastic and slightly sticky.

   Time: PT10M

4. Shape in Foil

   Lay out a 10‑inch piece of foil, place a sheet of parchment paper in the center, and shape the dough into a 6‑inch long block on the parchment. Fold the foil loosely around the block, leaving space for expansion.

   Time: PT5M

5. Steam the Block

   Place the foil‑wrapped block into the steamer basket, cover the pot, and steam for 60 minutes.

   Time: PT1H

6. Preheat Oven

   During the last 15 minutes of steaming, preheat the oven to 350°F (177°C).

   Time: PT10M

   Temperature: 350°F

7. Bake for Chewy Exterior

   Remove the block from the steamer, place it on a baking tray (still on the parchment), and bake uncovered for 45 minutes until the outside forms a golden‑brown crust.

   Time: PT45M

   Temperature: 350°F

8. Cool and Refrigerate

   Allow the baked deli meat to cool completely at room temperature, then unwrap, remove parchment, and refrigerate for several hours (ideally overnight) to firm up before slicing.

   Time: PT30M

Nutrition Facts

Calories

180

Protein

12 g

Carbohydrates

15 g

Fat

8 g

Fiber

4 g