Vegan Deli Meat

Do you like going on a picnic?  I do!  From the time I was a little kid, we would pack a lunch, hike a few steps, and then sit down to have a picnic.  One of the simplest foods to take along on a picnic is a vegan deli sandwich.  Today we are making a simple and easy vegan deli meat, perfect for picnics, sandwiches, but also a very good snack right out of the fridge, if you ask my dad:)

Ingredients:

1 cup water
1/4 cup Bragg Liquid Amino (Soy Sauce Alternative)
1/4 cup olive oil
1/4 cup nutritional yeast flakes
4 cloves garlic
3/4 cup cannellini beans
2 teaspoons onion powder
1/2 teaspoon hickory smoke powder

1/2 teaspoon Herbes de Provence (or other herbs)

1/4 teaspoon cayenne
1  2/3 cup vital wheat gluten

 

In a blender, add all ingredients except the vital wheat gluten.
Blend until smooth.
In a medium size bowl, add the vital wheat gluten, with the exception of 2 tablespoons. Make a well in the middle and add the liquid mixture from the blender.
Stir to combine.
At this point add the additional vital wheat gluten flour to make a firm dough if needed. Knead the dough for about 5 minutes.
Cover with two sheets of foil.
Steam in a pot for about 50 min. Using a steamer basket.
Remove from the pot and place on a baking sheet.
Bake at 350F for about 30 min.
Let cool before slicing.  Best if chilled in fridge for a few hours before serving.

Note: When I make meat substitutes I usually make a whole bunch, then slice and package in smaller portions to freeze.

The beauty of this recipe is that you can easily change the flavor according to your preference. My sister loves it when I add 1-2 tablespoons of ground dried mushrooms. It changes the look, the color, and flavor. Mom loves lots of garlic and dad likes a little touch of heat.

Have fun experimenting.

2 Replies to "Vegan Deli Meat"

  • comment-avatar
    Kim
    June 10, 2018 (4:08 pm)
    Reply

    I just made my first batch of deli “meat” and it is yummy. It seemed like I needed a bit more gluten flour than what the recipe called for, but the cayenne is a nice touch and not overbearing. It is flavorful, maybe a little more salty than needed so I may reduce the Braggs a bit next time. Thanks so much for this recipe. I feel liberated being able to make my own sandwich meat. I love your recipe’s, Ani, and look forward to your video each week. Blessings!

    • comment-avatar
      Ani
      June 20, 2018 (8:01 am)
      Reply

      Wonderful! Thank you so much for trying my recipe! Sounds like you are making some good adjustments to the recipe. I love that you make it your own! Thank you for watching my videos.


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