deli slices

This easy 4 ingredient vegan lunch meat is the perfect thing to have on hand! Great for anytime of day and so delicious.

Vegan Lunch Meat

block (16 ounces 454 grams) super firm tofu

(360 milliliters) water

(30 grams) Better Than Bouillon, seasoned vegetable base

rosemary

thyme

Use a vegetable peeler to thinly slice and peel the tofu. If you find some pieces are becoming uneven as you peel it you can use a sharp knife to thinly slice some of the tofu. If you are looking for a visual you can check out the youtube video.

Prepare the Better Than Bouillon by adding the 2 tablespoons into warm water into a large pan. Mix around until the BTB is mostly dissolved. The rest will dissolve when it is cooked.

Add in the tofu and seasonings.

Bring to a simmer over medium high heat, then reduce the temperature down to medium to keep the simmer going. Stirring occasionally to make sure all the pieces of tofu are in the broth. Simmer for about 15 minutes or until all the vegetable broth has been absorbed and cooked off.

Carefully remove the sprigs of rosemary and thyme. Allow the tofu to cool for 5 minutes before transferring into a container.

You can enjoy immediately or if you want to put it in the fridge allow it to continue to cool to room temperature and then place in the fridge.

My sister turned me on to this recipe. Simple and absolutely delicious.

https://www.youtube.com/watch?v=645VrpYK2ik

Hi everyone today we making vegan mockmeats! they are easy to make, no seitan involved, and so great to have in your recipe repertoire. 

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Or you can order them directly from the Butler Food website https://www.butlerfoods.com/orderonline.html#

BEEFY SOY CURLS
https://plantifullybasedblog.com/2024/02/10/vegan-beef-strips
1/2 cup (60g) soy curls
2 teaspoons (10g) Better Than Bouillon, vegetable base
3/4 cup (180ml) warm water
1 tablespoon (15ml) low sodium soy sauce
1 1/2 tablespoons (22ml) balsamic vinegar
1 teaspoon steak seasonings
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
Pinch black pepper
1 teaspoon (5ml) olive oil
2 teaspoons (10ml) maple syrup

VEGAN LUNCH MEAT
https://plantifullybasedblog.com/2024/02/10/vegan-lunch-meat-gluten-free/
1 block (16 ounces/454g) super firm tofu
1 1/2 cups (360ml) water
2 tablespoons (30g) Better Than Bouillon, vegetable base
3 sprigs rosemary
5 sprigs thyme

VEGAN SAUSAGE PATTIES
https://plantifullybasedblog.com/2024/02/10/homemade-vegan-sausage-patties/

1/3 cup (75g) dry lentils
2 cups (480ml) water
3/4 cup (70g) rolled oats
1 tablespoon (15ml) soy sauce
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon all purpose salt free seasonings
1/4 teaspoon dried oregano
1/4 teaspoon dried parsley
1/4 teaspoon dried thyme
1/4 teaspoon salt
1/8 teaspoon black pepper
1/2 teaspoon red pepper flakes *optional

VEGAN NUGGETS
https://plantifullybasedblog.com/2024/02/10/vegan-nuggets-made-with-soy-curls/

1/2 cup (60g) soy curls
1/2 cup (120ml) warm water
1 tablespoon (15g) Better Than Bouillon, vegetable base
2 tablespoons (14g) flax seed meal
1 tablespoon (15g) water
1 cup (about 85g) breadcrumbs
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 teaspoon poultry seasoning
1 teaspoon paprika
1/4 teaspoon salt
Optional, spray oil

VEGAN MEATBALLS
https://plantifullybasedblog.com/2024/02/10/vegan-meatless-meatballs/
1 package (12 ounces [340g]) soy free tofu
2 egg replacers
1 scant cup (70g) breadcrumbs
1/2 ounce (14g) vegan parmesan, plus more for grating on top
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried parsley flakes
1/2 teaspoon salt
1/8 teaspoon black pepper
1/4 sweet onion (about 2 ounces/65g)
1 cup (250g) tomato sauce

OTHER NUGGET RECIPES
https://youtu.be/6p1W_M0aaD0?si=ozEU4Si9qQgYNJVC
https://youtu.be/TFfbxKoBEtc?si=8iLn1EENSaXeTsfe
https://www.youtube.com/watch?v=X6rlDMoGOOo&t=21s

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Vegan Meats ANYONE Can Make! No Seitan

A peppercorn and sun dried tomato homemade seitan deli meat, perfect for making thin slices for sandwiches and cheese plates, or can be chopped or shredded and cooked for any recipe!

Homemade Seitan Deli Meat Slices

block (~7 ounces 200 grams) firm tofu

(355 grams) vegetable broth (chick'n style if available)

tbsp (21 grams) oil

tbsp (30 grams) lemon juice

tbsp (15 grams) soy sauce

garlic cloves,

onion powder

tsp black pepper

salt

(275 grams) vital wheat gluten

(25 grams) chickpea flour

tbsp (18 grams) corn starch

Set up a large steamer pot on the...

Set up a large steamer pot on the stove and bring water to a boil, turning down the heat to maintain a steamy simmer.

To a blender add tofu, sun dried tomatoes,...

To a blender add tofu, sun dried tomatoes, vegetable broth, oil, lemon juice, soy sauce, garlic cloves, onion powder, black pepper, salt, and rosemary. Blend until fairy smooth, small bits of sun dried tomato are ok.

In a mixing bowl whisk together the vital...

In a mixing bowl whisk together the vital wheat gluten, chickpea flour, and corn starch. Pour the wet ingredients into the dry and stir to bring together with a wooden spoon. Then knead by hand for 1-3 minutes to thoroughly mix together and slightly develop the gluten.

Prepare a large piece of foil, about 10"...

Prepare a large piece of foil, about 10" long. Place a piece of parchment paper, about 6" long in the center of the foil (see photos in post). Place the seitan dough about 1/3 of the way up from the edge of the parchment paper and form into about a 6" log. Wrap the parchment paper around the seitan, then place it towards the bottom of the foil and wrap the foil around it and twist the ends like a candy wrapper to tightly seal the foil package.

Place in the steamer basket and let steam...

Place in the steamer basket and let steam for 1 hour. In the last 15 minutes, preheat the oven to 350 ºF. After an hour of steaming, transfer the seitan loaf (still in the foil) to a baking tray and bake for 45 minutes. Remove from oven and let cool completely, unsealing the foil to speed the process once it's cool enough to touch.

Once room temperature, seal in a container or...

Once room temperature, seal in a container or plastic bag and store in the fridge, it will continue to firm up over the next several hours. Thinly slice, chop, shred, or prepare however you like. For longer storage it keeps well in the freezer, but remove foil before freezing.

Top 2 deli slices recipes from across the web

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Top Tags

Vegan Lunch Meat

Homemade Seitan Deli Meat Slices

Top 2 deli slices recipes from across the web

The most viewed deli slices recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegan Lunch Meat

Homemade Seitan Deli Meat Slices

The most viewed deli slices recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine