Vegan Cold Cuts - Easy Plant Based Sandwich "Meat"

Ingredients

• 1.5 cup Vital Wheat Gluten (Anthony's brand, high‑protein wheat gluten)
• 0.25 cup Nutritional Yeast (Fortified, adds cheesy umami)
• 1 tablespoon Onion Powder
• 1 teaspoon Mushroom Powder (Provides deep umami)
• 1 teaspoon Paprika (Fancy smoked paprika preferred)
• 1 teaspoon Beetroot Powder (Gives reddish hue and earthy note)
• 1 teaspoon Black Pepper
• 1 teaspoon Salt (Optional; adjust to taste)
• 1 tablespoon Steak Seasoning (McCormick Montreal style, adds beefy aroma)
• 1 teaspoon Sesame Oil (Adds richness; use as seasoning, not for frying)
• 1 tablespoon White Wine Vinegar (Adds brightness; do not use distilled white vinegar)
• 1 tablespoon Low Sodium Soy Sauce (Provides salty depth without excess sodium)
• 0.5 teaspoon Liquid Smoke (Gives smoked‑meat flavor; most cooks out)
• 0.75 cup Water

Instructions

1. Combine dry ingredients

   In a large mixing bowl, whisk together the vital wheat gluten, nutritional yeast, onion powder, mushroom powder, paprika, beetroot powder, black pepper, salt (if using), and steak seasoning until evenly distributed.

   Time: PT5M

2. Add wet ingredients and form dough

   Create a well in the center of the dry mix and add the sesame oil, white wine vinegar, low‑sodium soy sauce, liquid smoke, and water. Stir with a spatula until a shaggy dough forms.

   Time: PT5M

3. Knead the seitan dough

   Using your hands, knead the dough in the bowl for about 2‑3 minutes until gluten strands become visible and the dough holds together. Stop once the texture is cohesive but still slightly irregular; avoid over‑kneading for a tender bite.

   Time: PT5M

4. Shape and wrap in foil

   Form the dough into a log about 2‑3 inches in diameter. Lay a large sheet of foil on a flat surface, place the log in the center, and roll tightly, folding the ends and twisting to seal. Ensure the foil is not punctured.

   Time: PT5M

5. Pressure cook the seitan

   Place a steamer basket or trivet in the Instant Pot, add 2 cups of water, and set the foil‑wrapped log on top. Seal the lid and pressure‑cook on high for 60 minutes, then allow a natural pressure release for about 10 minutes before opening.

   Time: PT1H10M

6. Cool and refrigerate

   Remove the log from the pot, unwrap the foil, and let it cool on a kitchen towel for 15‑20 minutes. Transfer to an airtight container and refrigerate for at least 4 hours, preferably overnight, to develop a firm, sliceable texture.

   Time: PT30M

7. Slice and serve

   Using a sharp knife, slice the chilled seitan thinly (about 1‑2 mm) for sandwiches, salads, or paninis. Store remaining slices as directed.

   Time: PT5M

Nutrition Facts

Calories

150

Protein

18 g

Carbohydrates

8 g

Fat

2 g

Fiber

2 g

Ingredient Substitutions

• Instead of Vital Wheat Gluten: Soy protein isolate (not gluten‑free)
• Instead of Nutritional Yeast: Ground almonds (different flavor)
• Instead of Onion Powder: Finely minced fresh onion (use less)
• Instead of Mushroom Powder: Dried mushroom flakes, ground
• Instead of Paprika: Regular paprika, Smoked paprika
• Instead of Beetroot Powder: Beet juice (adjust liquid)
• Instead of Black Pepper: White pepper
• Instead of Salt: Sea salt, Kosher salt
• Instead of Steak Seasoning: All‑purpose seasoning blend
• Instead of Sesame Oil: Toasted oil, walnut oil
• Instead of White Wine Vinegar: Apple cider vinegar (slightly sweeter)
• Instead of Low Sodium Soy Sauce: Tamari (gluten‑free)
• Instead of Liquid Smoke: Smoked paprika (less intense)

Equipment Needed

• Mixing Bowl
• Spatula or Wooden Spoon
• Foil Sheet
• Instant Pot or Pressure Cooker
• Steamer Basket or Trivet (optional)
• Knife
• Container for Refrigeration
• Kitchen Towel (optional)

Critical Steps — Do Not Skip

• Mixing dry and wet ingredients thoroughly
• Kneading just enough to develop gluten without over‑working
• Wrapping the log tightly in foil without punctures
• Pressure cooking for the full hour and allowing natural release

Chef Tips from the Video

• For an extra smoky depth, increase liquid smoke to ¾ teaspoon; the flavor cooks out, leaving a subtle aroma.
• If you prefer a brighter bite, add a second tablespoon of white wine vinegar to the dough.
• Use a kitchen scale for the vital wheat gluten for more consistent results; 1.5 cups ≈ 180 g.

Troubleshooting

Storage

Refrigerator: Up to 2 weeks in an airtight container

Freezer: Up to 3 months; slice first and wrap tightly in freezer‑safe bag

Room temperature: Not recommended; seitan can spoil quickly at room temperature

Make-Ahead Tips

• Prepare the seitan a day ahead and keep it refrigerated; the texture improves after chilling.
• Slice only what you need for immediate use; keep the rest whole to maintain moisture.

Frequently Asked Questions