Guy Fieri Eats Plant-Based Deli "Meats" in Minneapolis

Ingredients

• 1 cup Vital Wheat Gluten (95% protein flour, provides the meat‑like structure)
• 4 tablespoons Nutritional Yeast (Adds umami and a subtle cheesy note)
• 1 teaspoon Onion Powder
• 1 teaspoon Sea Salt
• 2 tablespoons Vegan Chicken Broth Powder (Homemade: blend nutritional yeast, dried thyme, dried sage, turmeric, and salt)
• 1/2 cup Water (For mixing the broth powder and dough)
• 2 tablespoons Olive Oil (Keeps the loaf from becoming a sponge)
• 1 tablespoon Soy Sauce (Adds depth and a hint of saltiness)
• 1 piece Cheesecloth (To wrap the loaf while boiling)
• 2 tablespoons Coconut Oil (Base fat for the vegan cheese)
• 1 cup Soy Milk (Liquid for the cheese, choose unsweetened)
• 1 tablespoon Lemon Juice (Helps emulsify the cheese mixture)
• 1 tablespoon White Wine Vinegar
• 1/4 cup Tapioca Flour (Provides stretch and chewiness)
• 1 teaspoon Agar‑Agar Powder (Seaweed‑derived gelling agent that solidifies the cheese)
• 1 tablespoon White Miso Paste (Adds savory depth to the cheese)

Instructions

1. Make Vegan Chicken Broth Powder

   Combine 2 tbsp nutritional yeast, 1 tsp dried thyme, 1 tsp dried sage, ½ tsp turmeric, and ½ tsp sea salt in a small bowl; add ¼ cup hot water and stir until a smooth powder‑like paste forms.

   Time: PT5M

2. Prepare the Turkey Dough

   In a large mixing bowl whisk together 1 cup vital wheat gluten, 1 tsp onion powder, 1 tsp sea salt, the broth powder mixture, and 2 tbsp nutritional yeast. Add ½ cup water, 2 tbsp olive oil, and 1 tbsp soy sauce; stir until a shaggy dough forms, then knead for 2‑3 minutes until elastic.

   Time: PT10M

3. Shape and Wrap

   Form the dough into a log about 3 inches wide, then wrap tightly in a piece of cheesecloth, twisting the ends to secure.

   Time: PT5M

4. Boil the Loaf

   Bring a large pot of water to a rolling boil, lower the wrapped loaf into the water, and simmer for 1 hour 30 minutes, ensuring the water stays at a gentle boil.

   Time: PT1H30M

   Temperature: 212°F

5. Bake for Color and Texture

   Remove the loaf, let excess water drip off, place on a parchment‑lined baking sheet, and bake at 350°F for 10 minutes until the exterior is lightly browned.

   Time: PT10M

   Temperature: 350°F

6. Cool and Slice

   Allow the loaf to rest for 5 minutes, then unwrap and slice thinly (about ¼ inch) for deli‑style turkey slices.

   Time: PT5M

7. Blend Cheese Base

   In a blender combine 2 tbsp coconut oil, 1 cup unsweetened soy milk, 1 tbsp lemon juice, and 1 tbsp white wine vinegar; blend until smooth.

   Time: PT2M

8. Add Thickening Agents

   Add ¼ cup tapioca flour, 1 tsp agar‑agar powder, 2 tbsp nutritional yeast, ½ tsp sea salt, and 1 tbsp white miso to the blender; pulse a few times to incorporate.

   Time: PT3M

9. Cook the Cheese

   Transfer the blended mixture to a saucepan over medium heat, stirring constantly. Once it begins to thicken (about 5‑7 minutes), continue stirring until it pulls away from the sides and forms a glossy, smooth mass.

   Time: PT7M

   Temperature: 180°F

10. Set the Cheese

    Pour the hot cheese into a shallow container, smooth the top, and refrigerate for at least 4 hours (overnight preferred) until firm.

    Time: PT4H

11. Slice and Assemble

    Once set, cut the cheese into ¼‑inch slices. Layer turkey slices, cheese, lettuce, tomato, and red onion on a roll or bread of choice. Add vegan mayo or mustard if desired.

    Time: PT5M

Nutrition Facts

Calories

200

Protein

15 g

Carbohydrates

10 g

Fat

10 g

Fiber

2 g