Vegan Turkey Deli Slices
2 cups vital wheat gluten
1 cup vegetarian chicken broth
1/4 cup soy sauce
2 tablespoons olive oil
2 tablespoons agave nectar
1/4 teaspoon mesquite 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
1/4 teaspoon turmeric
1. In a large bowl, add the vital wheat gluten. In a food processor, process all the wet ingredients, nutritional yeast, tofu, and spices until smooth.
2. Pour the wet ingredients into the bowl with the wheat gluten. Mix well with a spoon then knead with hands.
3. Roll into a log that is 2 1/2-3" wide. Loosely roll foil around the seitan log and twist both ends like a tootsie roll.
4. Place in a pot with several inches water. Have something holding it from the bottom so it is not touching the water (like a deep cookie cutter).
5. Steam for 1 hour. When done steaming, take out of pot, allow to cool. When cool, slice thinly like deli meat.
Source of recipe: I wrote the recipe. For more information, please see my blog here: http://veganmiss.blogspot.com/2012/03/california-reuben-sandwich.html
SO HOW'D IT GO?
I am very pleased with this recipe. The one I had been using previously for veggie deli slices was very similar, except for a few ingredients, but also required baking in an oven after steaming. I think steaming alone makes for a moister result. Also, adding sweetener really hits the right flavor note. I used maple syrup instead of agave. In addition, I used hickory liquid smoke instead of mesquite, and doubled the amount called for (mostly because my liquid smoke isn't super strong). I also used smoked paprika instead of regular. The only other change was decreasing the nooch, but that was only because I ran out! I think the flavor and texture of this recipe is spot on. I will definitely be making this again. Thanks!
This tastes very close to the Tofurkey holiday roast, the texture is nice and firm and easily sliceable once it's cooled. I made this perfectly on my first try. It made an entire large tupperware container full of sandwich slices, and it tastes great. Perfect for those who like Tofurkey texture/flavor. My boys, ages 3 and 5, are eating it plain. It's also insanely cheap to make, considering I can buy vital wheat gluten in the bulk bins at Winco and come out with WAY more Tofurkey for my money than buying the tiny $3.00 package. Great recipe, super simple, very little time spent in the kitchen, I was able to clean my bathroom while lunch was cooking. 5 stars!
I really want to try this recipe but I don't have liquid smoke is it that important to the flavor?
If you can't get liquid smoke, try smoked paprika. It won't have the same effect, but it definitely contributes to the meaty flavor!
I really want to try this recipe but I don't have liquid smoke is it that important to the flavor?
Yes, it makes it a bit more meaty in flavor. Liquid smoke is often used to replace bacon in things like southern greens recipes.
I really want to try this recipe but I don't have liquid smoke is it that important to the flavor?
The recipe is very good - how long do I knead the dough?
Until it is no longer clumpy. Probably just 5 minutes. The liquid smoke and agave are supposed to give it a seitan turkey kinda feel.
The recipe is very good - how long do I knead the dough?
It doesn't taste much like turkey, but then, turkey doesn't taste much like turkey . . . .
The recipe is very good - how long do I knead the dough?
Pages