Vegan Seitan Deli Slices
Make your own vegan Seitan deli slices with this simple recipe. Ideal for sandwiches or deli platters alike, it’s always handy having some slices ready to go at home.
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These slices are perfect as a sandwich filler. They can be made in bulk and stored in the fridge for a quick and easy lunch when you’re in a rush. You can also freeze the slices to defrost as and when you need – this recipe does make quite a big batch!
What is seitan?
Seitan is a meat alternative made from vital wheat gluten, which is a powder with a flour-like texture but without the starch.
It virtually contains just gluten and is made from processing and kneading wheat flour dough so that just the gluten remains.
Seitan can be used for a variety of recipes like stir fries, curries and stews. In the recipe below, we’re using it to make slices, perfect for a savoury board or a sandwich filler.
It has a plain flavour before it’s cooked and seasoned but this makes it perfect for flavouring. The following recipe uses bouillon powder (which is a powder used to make stock), garlic, onion, thyme and peppercorns to give the seitan a peppery, flavoursome taste.
What should I use the slices for?
These seitan deli slices are brilliant for sandwiches, baguettes and rolls.
You can use these as a meat alternative on a dairy-free cheese board alongside savoury biscuits and crackers, which would be perfect for guests to pick at if you’re on party hosting duty.
You can save the remaining peppery seitan to use in other meals too. This recipe makes a lot of it, so use what you need and save some for dishing up in other ways.
You can actually change the texture of seitan to meet your vegan recipe needs.
If you prefer a thicker chewy texture, knead the dough for longer (this might work better when it comes to slicing the ‘loaf’ as it will be more structured and held together). The more you knead, the more dense it will become.
Total Time: 2 hours and 10 minutes
Prep Time: 40 minutes
Cook Time: 1 hour and 30 minutes
Total Time: 2 hours and 10 minutes
- 0.1 0.1 tin borlotti beans
- 0.2 0.2 tbsp nutritional yeast
- 0.1 0.1 tsp dried thyme
- 0.1 0.1 tsp black pepper
- 0.2 0.2 tsp garlic powder
- 0.4 0.4 tsp bouillon powder
- 0.1 0.1 onion, skin on, quartered
- 0.2 0.2 bay leaves
- 0.1 0.1 tsp black peppercorns
- 6 6 ml mild flavoured oil
- 36 36 ml fresh water
- 0.1 0.1 tsp dried sage
- 0.2 0.2 tsp sea salt flakes
- 0.1 0.1 tsp liquid smoke
- 24 24 g vital wheat gluten
- 0.4 0.4 cloves garlic, skin on, squashed
- a couple of sprigs of fresh thyme
- Add all the ingredients up to, but not including, the vital wheat gluten to a blender and process until very smooth.
- Measure the vital wheat gluten into a mixing bowl and pour in the contents of the blender.
- Mix everything together with a spatula until a well-combined, soft ball of dough has been formed. Leave to rest for 10 minutes.
- Add the additional bouillon powder, onion, garlic cloves, bay, thyme and peppercorns to a large pan and fill halfway with water.
- Place over medium-low heat to come to a simmer.
- Turn the dough out onto a lightly oiled surface and knead well for a minimum of 5 minutes.
- Shape into a rough log shape and wrap in a triple layer of strong foil, twisting the ends to seal.
- Place the parcel into the simmering water and cover it with a lid. Cook at a gentle simmer for 1 hour, checking the water regularly and topping it up if necessary.
- Preheat the oven to 180°C/350°F/Gas Mark 4. Once the seitan has finished simmering, place the still-wrapped parcel in a baking dish and transfer it to the oven to bake for 30 minutes.
- When the seitan is fully cooked, remove it from the oven and leave it to cool in the foil wrapping.
- Chill in the fridge overnight before unwrapping and slicing. Enjoy!
Each 100g serving provides:
9.5g Fat, 1.4g Saturates, 15g Carbohydrate, 1.0g Sugars, 31g Protein, 0.82g Salt.
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