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–+ servings
Recipe

Vegan Smoked Deli Slices

5 from 1 vote
Author: Thomas Pagot
Skip the expensive meat alternatives from the store and learn how to make your own vegan smoked deli slices! Extra meaty, a bit chewy, and infused with a warming smokiness, these slices are perfect to use in sandwiches, pizza, salads, or grilled cheeses!
Prep Time : 20 minutes
Cook Time : 1 hour 30 minutes
Total Time : 1 hour 50 minutes
Servings 2 loaves

Ingredients
 

  • 7 ounces firm tofu
  • 1/4 cup water
  • 2 tbsp oil
  • 1 tbsp white vinegar
  • 1 tbsp soy sauce
  • 2 tsp liquid smoke
  • 1/2 tsp red food coloring
  • 1 medium shallot roughly chopped
  • 1 tbsp sugar
  • 1 tbsp onion powder
  • 1 tsp salt
  • 1/2 tsp ground black pepper
  • 1 cup vital wheat gluten

Instructions
 

  • Blend into a cream. Add the tofu and all of the other ingredients, except the vital wheat gluten, to a blender. Blend on high speed for 30-50 seconds or until smooth. It should look like a thick cream.
  • Combine with the gluten. Next, transfer the blended tofu cream to a stand mixer and add the vital wheat gluten.
  • Knead. Knead using the dough hook for 5-7 minutes on medium speed. At first, the mixture will appear very wet. This is normal – after a few minutes, it will start to form a dough. Note: You can also knead by hand if you do not own a stand mixer.
  • Wrap it. Divide the dough into two balls of the same size. Shape one ball into a log of about 4.5 inches (11.5 cm) long. Wrap it in a layer of parchment paper. Then, wrap the log very tightly in one layer of aluminum wrap. Wrap it one more time with another layer of aluminum wrap. This will prevent the seitan from expanding. Do the same with the other ball of dough.
  • Arrange a steamer. Bring a large pot of water to a boil and place a steamer basket on top. You can use a bamboo or stainless steel steamer basket.
  • Steam. Place the loaves into the steamer and cover with the lid. Steam for 1 hour and 30 minutes. Check the water level after 30-40 minutes and add more if needed. There should never be less than 1/2 inch (1.3 cm) of water in the pot.
  • Let cool completely. After steaming, remove the loaves from the steamer and let them cool for at least 1 hour before unwrapping them. Then, wrap each loaf with plastic wrap and transfer them to the refrigerator.
  • Slice. After resting for a minimum of 6 hours in the refrigerator, you can slice it into thin slices or dice it into chunks!
  • You can store these deli slices for up to 7 days in the refrigerator.

Notes

Knead long enough.

It’s essential that you knead the dough for at least 5 minutes – it will give your deli slices more chewiness and an overall better texture. From my experience, if the seitan is not kneaded for long enough, it tends to yield a doughy, bready texture.

Check the water level.

Since you will be steaming the loaves for 90 minutes, it’s crucial to check the water level after 30-40 minutes. The water may have evaporated significantly by then. If the water level is low (under 1/2-inch – 1.5cm), add 2-3 cups of boiling water to the pot.

Allow the seitan to rest.

I know, it’s hard to resist tasting it right away! But please, allow the seitan to cool down completely and then refrigerate it for at least 6 hours, ideally overnight before using. The reason for this is that the flavors will merge, resulting in a better taste. Additionally, cooling it will help the seitan firm up, making it easier to slice.