Description
This vegan deli meat recipe is picnic-perfect! Pop it between slices of bread with your favorite spreads and other fillings. It has the most delicious smoky and savory flavor.
Ingredients
Scale
- 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
Instructions
- 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.
Notes
- 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.