Vegan Deli Meat
This vegan deli meat method was developed by a gentleman named Oncle Hu. We are going to slice it up to make a pastrami sandwich. Into my mixer I start with four and a half cups of flour, two teaspoons of beetroot powder for color, I start mixing that then add in 400 milliliters of water. After a few minutes of kneading it in the kitchen aid I kneaded it myself on the counter. Add the dough ball to a bowl and cover it with water. Let it sit for about an hour. If you like this recipe be sure to check out this one too! and this one!
Seasoning
After an hour I take the dough out and squeeze the starches out. I stopped washing and squeezing when the water became pink and milky looking. I place the seitan on the counter and season it with one teaspoon of black pepper, half teaspoon coriander, half teaspoon smoked paprika, half teaspoon onion powder, quarter teaspoon garlic powder, half teaspoon mustard powder, teaspoon mushroom seasoning. Then knead in all the seasoning.
Frying
Once it is all evenly mixed allow it to sit for one hour. Now it is time to fry it in a generous amount of oil, on about a medium heat. Continuously turn it until we get a nice sear on both sides. At that point, I add in about three quarters of a cup of red wine as well as a quarter of a cup of soy sauce. Put the lid on the skillet and let it simmer for thirty to forty minutes. Then wrap it up, and let it sit overnight!
Preparing
The next day I slice it in half and put it on my deli slicer. It needs to be reheated one more time. I’m actually going to simmer it in a broth. I add about two tablespoons of soy sauce, quarter cup red wine. Cover this and let it sit for about twenty minutes. Then it’s time to build a sandwich! This turned out amazing! Watch the full video here!
Making Vegan Deli Meat that Actually Tastes Good
Ingredients
- 4 1/2 cups flour
- 2 tsp beetroot powder
- 400 ml water
- 1 tsp black pepper
- 1/2 tsp coriander
- 1/2 tsp smoked paprika
- 1/2 tsp onion powder
- 1/4 tsp garlic powder
- 1/2 tsp mustard powder
- 1 tsp mushroom seasoning
- oil
- 3/4 cup red wine
- 1/4 cup soy sauce
Instructions
- Add flour, beetroot powder, and water into mixer and start mixing. After it kneads in mixer for a few mins take it out and knead by hand.
- Add dough to bowl and cover it with water, let sit 1 hour.
- Remove dough from water and squeeze starches out. Once water is pink and milky you can stop.
- Put dough on counter and add black pepper, coriander, smoked paprika, onion powder, garlic powder, mustard powder and mushroom seasoning. Knead in seasonings.
- Once mixed let sit 1 hour. Then fry it in oil on a medium heat. Turn it continuously until it is seared on both sides. Then add in red wine and soy sauce. Put the lid on the skillet and let simmer for 30-40 mins.
- Wrap it up and let it sit overnight. Then slice it, reheat it and enjoy!