Step 1

Combine everything but the vital wheat gluten in a food processor. Blend that up into a paste, taste for seasoning. Then add in the vital wheat gluten and blend and knead until you have a soft but sturdy dough. Depending on the size of your food processor you may need to do it in 2 batches.

Step 2

If the seitan is too wet and sticky, add 1 Tbsp of vital wheat gluten at a time until it comes together. On the inverse, if it's too dry, add 1 Tbsp of water until it comes together as well.

Step 3

Continue to knead the dough in the food processor until it's a firm but still slightly soft ball of dough (This should take about 5 minutes give or take). If it's in pieces it should be fine as long as you can mash it into a single ball. You should be able to stretch it out and see visible gluten strands. It should also not be too sticky. Slightly tacky is okay, but not sticky!

Step 4

Form your Seitan into a ball, then let it rest for 20 – 30 minutes. If using an oven, preheat to 350 F / 176 C.Drizzle and rub a tablespoon or so of cooking oil on the seitan loaf, ensuring even coating. Next rub an even coating of the dry rub as well. Wrap the seitan in some Heavy Duty foil tightly. I recommend using two layers of foil. Place on a baking sheet, then bake for 1 hour or until the seitan is around 180 – 200 F internally (using a thermometer), flipping halfway through.For more Cooking Options, check the NOTES section!

Step 5

Let the Seitan cool to room temp, then rest in the fridge for 8 hours or OVERNIGHT. This is very important for the final texture to firm up. It will be too soft right out of the oven or instant pot.

Step 6

The next day the vegan turkey deli slices are ready to eat! Just slice it up by hand or with a mandolin or deli slicer.