Ingredients + Substitutions

Here’s everything you’ll need to make these smoked turkey seitan slices.

Vital wheat gluten, tofu, spices, and seasonings in prep bowls on counter.

See recipe card for quantities.

Vital wheat gluten: This is the star ingredient in making our vegan deli. There is NO substitute. So, unfortunately, that means this dish cannot be made gluten-free. Do not sub with any other flour.

Tofu: Use extra firm tofu, and chop it into cubes first so your food processor will have an easier time breaking it down, without overprocessing the other ingredients.

Liquid smoke: Another star ingredient to make your turkey seitan nice and smoky. While you CAN use smoked paprika instead, this will also make your vegan deli red in colour and less turkey-looking in appearance.

Apple cider vinegar: A touch of acidity helps reduce the gluten flavour of vital wheat gluten that some are sensitive to.

Soy sauce: For umami and salty flavour.

Nutritional yeast: I find that “nooch” helps contribute to the poultry flavour.

Spices: Garlic powder, onion powder, salt, and poultry seasoning all enhance the chicken/turkey flavour of our seitan turkey slices.

Instructions

(This is a summary with step by step photos, full recipe measurements and instructions are in the recipe card below.)

Tofu cubes, vital wheat gluten, and spices inside food processor.

Add all the ingredients to your food processor. (photo 1)

A mixture to make vegan deli processed inside a food processor.

Process until combined, but don’t worry if it’s lumpy. (photo 2)

Uncooked vital wheat gluten mixture shaped into log on cheesecloth.

Shape into a disc or log using your hands. (photo 3)

Cheesecloth with seitan inside that has been wrapped up and tied on the ends.

Wrap it up in cheesecloth and secure the ends. (photo 4)

NOTE: If you don’t have cheesecloth, you may wrap the vegan deli log in aluminum foil. However, to prevent aluminum from touching your food, you may use parchment paper first, and then wrap that in aluminum foil.

Steam the seitan until the internal temperature reaches 160°F/71°C, approx. 45 minutes on each side. Then let it cool at room temperature for 30 minutes and refrigerate it overnight.

Once cooled, thinly slice your vegan deli and enjoy in sandwiches, or cut into chunks for salad toppers.

Hand holding up slice of vegan mock meat.

How to use it

Make a sandwich with your favourite vegetables, sauerkraut, vegan cheese, and condiments like mustard, mayo, or honey mustard.
Use it as a salad topper: Top a bowl of lettuce with red onion, celery, chickpeas, or other legumes, spiralized beets, sliced cucumber, and chunks of this unreal deli “meat”.
Make a stir fry by slicing the turkey seitan into strips, sautéing it with your favourite vegetables, and serving it with rice or quinoa.

Storage

Keep leftovers in a sealed container or zip-top bag in your fridge for up to 5 days. Or freeze it whole, or sliced, in a freezer-safe airtight container for up to 6 months.

Expert Tips

Use a kitchen scale to weigh the vital wheat gluten for the most accurate results and the best texture.
Keep an eye on the water level during steaming to make sure it doesn’t run out. Add more boiling hot water to the pot as needed to maintain a low boil.
Steam time will vary according to the shape of your turkey seitan log or disc, so checking the internal temperature is the easiest way to get the best results.
If you don’t have cheesecloth, you may wrap the seitan in aluminum foil. However, to prevent aluminum from touching your food, you may use parchment paper first, and then wrap that in aluminum foil.

📖 Recipe