INGREDIENTS:
For the deli meat slices:
Dry ingredients:
1 1/4 cup vital wheat gluten flour
1/4 cup cornstarch
1/4 cup chickpea flour
1 tablespoon nutritional yeast (optional)
Wet Ingredients:
1 cup of water
100 g firm tofu
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon mushroom powder (optional)
1 teaspoon salt
a pinch of black pepper
1 tablespoon of oil (or tahini, or 2 tablespoons of peanut butter)
1 tablespoon soy sauce
1 tablespoon of white miso paste
1 teaspoon of lemon, lime or vinegar
1/4 teaspoon of sugar
1 1/2 teaspoon of poultry seasoning
For the simmering broth:
4 cups of water
2 tablespoons of vegetable bouillon
salt to taste
pepper to taste
1/4 cup of soy sauce
1/2 tablespoon rosemary
1 teaspoon of whole peppercorns
3 cloves
4 whole garlic cloves
1 medium onion, roughly chopped
🐥 POULTRY SEASONING
2 1/2 teaspoons ground dried sage.
1 1/2 teaspoons dried thyme.
1 teaspoon dried marjoram.
3/4 teaspoon dried rosemary.
3/4 teaspoon ground nutmeg.
1/2 teaspoon coarse ground black pepper or peppercorns
1 teaspoon smoked paprika
Blend all ingredients until it turns into a powder.
METHOD:
Add all the dry ingredients in a bowl mix until well combined
Add all the wet ingredients in a blender and blend until well combined
add the wet blended mixture little by little to the bowl with the dry ones, (you might end up with some remainder wet mixture, it's normal, your dough should be moist and firm as opposed to dry and hard and crumbly) mix until well combined, divide the dough into two balls, let it rest for 5 minutes.
put the dough balls separately in a mixer or food processor, mix in medium speed for 3 to 5 minutes.
wrap them in two sheets of aluminum foil, place them ina pressure cooker, add two cups of water, set the pot to high pressure, then cook for 1 hour and 30 minutes. If steaming, steam for 2 hours, adding water to the pot when needed.
Remove the seitan from the pot, let it cool while wrapped for at least 30 minutes before unwrapping,
make the broth by adding all the broth ingredients to a pot, add the two seitan logs to the pot, bring it to a gentle simmer for 30 to 35 minutes.
turn off the heat, let the deli meat cooling down completely in the broth before putting it in the fridge. Lasts up to a week in the fridge and up to 3 months in the freezer.
-----------------------------------------------------
👉 PRINTABLE RECIPE: chefjanapinheiro.com/vegan-de...
🏠 Visit my Amazon Shop: www.amazon.com/shop/chefjana
♥︎ The wok I use: amzn.to/2Q6nLWS
♥︎ The pan I use: amzn.to/2Gl7Dw7
♥︎ The knife I use: amzn.to/2NfEANz
♥︎ The camera I use: amzn.to/2WG6Jkg
♥︎ The measuring cups I use: amzn.to/2D45qo2
♥︎ The measuring spoons I use: amzn.to/2CSgPqL
♥︎ The garlic keeper I use: amzn.to/2UkvIs0
---------------------------------------------------------------------------------------------------------------
Support me on Patreon:
www.patreon.com/user?u=16286402
Follow me on Social Media:
Instagram: @chefjana
/ chefjana
Follow me on Facebook: Chef Jana Pinheiro
/ chefjanapinheiro.com
www.chefjanapinheiro.com
MUSIC:
"BLUEBIRD"
BY E's James Jams - KZfaq Music
"Casino Film Noir" (full version Brass Solo)
BY AllenGrey - Audiojungle
THE BEST DELI MEAT SLICES EVER⎜SUPER EASY⎜VEGAN recipe by Chef Jana