Vegan Deli Slices (or “Turkey” Loaf!)

So much cheaper than Tofurky, and no weird ingredients. Beautiful!

As part of my ongoing effort to use everything in the pantry before buying new stuff, I had to face this bag of VWG.  I used it a few times to make bread that failed, and always meant to keep it around to make seitan one day.

Here is the “dough” with all the seasonings, being mixed.

I shaped it into a loaf, and it was beautifully flexible and dense!

Here it is, steaming for an hour on top of a can above the hot water.

After making the loaf and slicing it up, I fried the slices and made “brisket” sandwiches!  But the cold slices were fine as-is, right off the loaf.

This venture began because I wanted Tofurky sandwiches, but Tofurky didn’t fit into the budget.  This tasty loaf made enough “cold cuts” for a family of 12 to have 2 sandwiches each.  (I should have halved the recipe.)  I had all the seasonings in my pantry already.  This loaf would be perfect for:

• A fancy Thanksgiving centerpiece, sliced with gravy
• Sandwiches throughout the week
• Vegan Reubens

The slices look more grainy than smooth processed vegan deli slices, but the texture is just about the same.  They slice up perfectly and stay together beautifully, with just enough “rubberiness” for use in sandwiches.

You will need:

•  2 cups vital wheat gluten
•  1 cup vegan “chicken-style” broth (I used my trusty broth powder to make it)
•  1/4 cup soy sauce
•  2 tbs olive oil
•  2 tbs agave nectar
•  1/4 teaspoon  liquid smoke
•  1/2 cup nutritional yeast flakes
•  1/2 (14 ounce) package firm tofu
•   2 teaspoons onion powder
•   2 teaspoons poultry seasoning
•   1 teaspoon paprika
•   1 teaspoon garlic powder
•   1 teaspoon salt
•   1 teaspoon black pepper
•   1/8 teaspoon turmeric
•   tin foil

Directions:

1. In a large bowl, add the vital wheat gluten.  In a blender, blast all the wet ingredients, nutritional yeast, tofu, and spices until smooth.

2. Pour  wet ingredients into the the wheat gluten. Mix well, then knead with hands.  It will start to develop and become flexible.

3. Roll into a loaf shape. Loosely wrap foil around the seitan log and twist both ends closed.

4. Place in a pot with several inches water. Boost the loaf from the bottom of the pan so it is not touching the water.  I used a small can of corn.

5. Steam for 1 hour. When done, take out of pot, allow to fully cool.  When cool, slice thinly like deli meat.

Enjoy!  This was remarkably easy.  The only way I might improve this would be to roast it a little after steaming.  This will dry it out and make it last longer through the week.  The steaming makes the loaf moist and dense and gives it a nice crust.  After a few days, though, my loaf became a bit soggy.  So roast it for 10-15 minutes at 350 after it steams and cools, or make sure it is all eaten within the first 2 days.

What’s left in the pantry to use up: a big jar of pigeon peas, amaranth, potato flour, lentils, various pastas.  I have big plans for all these characters!  (Maybe not the amaranth.  I might just grind it up for egg replacer, as I hear it is very viscous when cooked.)